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Posts Tagged ‘winter’

Right now I’m all about WIPs, or works in progress, in writing and other arenas. (Ironically, I started this post days weeks a while ago and then skipped over it to wrap up November with the NaNoMakeMo post. Now we’re back to this post in progress:)

I haven’t wanted to post much here because my day-to-day isn’t necessarily all that interesting, so I like to have something interesting to say. And the middle of anything can feel… well, just average. It can be tough talking about works in progress.

For example, what did you do today? Got up, hit the treadmill, worked on a story, did some research, switched from the treadmill desk to the standing desk and worked on the day job. Periodically took breaks to do things like make a bunch of sous vide egg cups, wash a million plastic bags**, or hit the workshop.

Speaking of the workshop, part of why my writing project is taking longer than I’d like is that I’m dividing my attention. You may remember I put up a post about the “exciting creative synergies inherent in cross-media productivity” or something like that;) Still true, at least for me, but spreading one’s attention does tend to slow things down, at least that’s how it’s working out for me. It’s like doing a dual major instead of just one. The prep takes forever but in the end, it will all be worth it (right? here’s hoping!).

***

In writing:

I’ve been working on a longer-form piece and don’t have much to say about it, honestly, except “Hey, still working on that novella!” and “It’s going to suuuuper great when I get it done but, well, it’s not done yet” “Yep, this is taking freaking forever!” and “I’m past the bit with the donuts but now I’m stuck at the part with the walk-in freezer. Honestly, who has a walk-in freezer in space, anyway?” (answer, me:).

I was going to put up a shot of my writing file, but I don’t want you to see all the highlighting and bold text meaning “this word choice is terrible and/or completely out of place and/or if she was wearing a spacesuit in the last scene, how can she be rubbing her face in this bit?, fix it or else!”*

Here’s a shot of a lake in winter instead. From inside, because it was -29C, people!

***

In wood:

I made a handle for a friend’s fishing pole (you may remember my adventures in deepwater lake trout fishing from a ways back; it involves metal line and requires a sturdy handle, and his wasn’t). Well, I’ve actually made two so far and I’m finishing up a third. Practice is good for skill development, of course, and I want to keep going until I have a product I’m happy with. The proportions of the first version weren’t quite what I wanted (Mr. Man likes it, but I wanted to try again), the second has a potential weak spot (and again), but the third looks just right.

***

Maybe there’s value in sharing the tedium as well as the highs, the work that goes on behind the scenes so that you know it’s not just you. I’m just a regular Jolene, plugging away at something that makes me happy (most of the time, anyway:). If you think a thing is worth doing, and you’re learning and improving and it’s helping you be the person you want to become (unless that person is unpleasant and/or criminal, just saying), go ahead. Make the effort. I’ll do my best to enjoy all the days, average or not.

So let’s rewrite this experience of “in progress” or the “dreaded middle.” I’m not done yet, but I am rounding the corner. What’s my goal? What’s in the way? How can I break it down to make what’s left more manageable?

I love crossing things off a list. So satisfying! To that end, I’ve started listing each project on a piece of paper and break it down into component parts. Like so:

The big stack on the left are completed goals. Everything else is in progress, including “The Secret Life of Henchman #3” and “make a bed of nails.” Because that’s how I roll:)

***

(interjection from the future, which is now, but was later, then)

The space pirate story has a beginning (two, actually, must fix that) and an end, and it’s ready for next steps. No one died.

/ahem

Allow me to rephrase.

No one died who didn’t absolutely deserve it.

 

Here’s hoping your year is starting off well. Or at the very least, better than Henchman #3’s!

 

***

* Still, here’s a bit I find amusing: “The difference between us is that I will actually call you a ride. The fact that they’ll come bearing handcuffs is your own damn fault.”

** I hate washing plastic bags. I like the fact that it keeps waste out of landfills and encourages a reuse mindset, but the process of washing and drying bags is just ridiculous, awkward, messy and inefficient. The whole time I’m chanting to myself, “There has to be a better way.” If you know of one, feel free to share!

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Happy Day!

This isn’t me, but it could be:) For all those in the path of the storm, stay safe and have fun!

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Today is officially the first snow-free day for the front yard! Here’s a last shot from yesterday:

Say goodbye!

In other news, my recent bird post must be getting some seriously wide distribution, because a turkey decided to stop by to boost my spirits. This is officially the worst photo ever, but that dark blob up in the tree is a Meleagris gallopavo!

The cat was not amused;)

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white snow on rooftops
red tulips on southern slopes
oh, #MyCanada

❄️

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Finally! On Easter the last of our snow melted. We have flowers for the first time since winter arrived. This post is for my mother, who picked violets for her mother, once upon a time.

Happy Spring!

 

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Slippie Slide

You know how some Mondays you wake up to grey skies and a sheet of ice on your front step, and you have a million things on your list you’re not sure you can do and everything could be awful… but somehow it’s not? Yeah, for me that day is today:)

For you too, hopefully!

 

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Need something beautiful in your day? Check out NASA’s Astronomy Picture of the Day. Click through and mouse over the image for more details, but the photo itself is stunning. Aurora + volcano = Iceland!

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You don't always see a scene this beautiful when you hike to an ancient volcano — you have to be lucky. When the astrophotographer realized that aurora were visible two-weeks ago, he made a night-time run for the top of the caldera to see if he could capture them also reflected in the central lake. When he arrived, he found that … the northern lights were even brighter and more impressive than before! And his image of them is the featured 13-frame panoramic mosaic. The crater lake in the center is called Kerid (Icelandic: Kerið) and is about 3,000 years old. The aurora overhead shows impressive colors and banding, with the red colors occurring higher in the Earth's atmosphere than the green. The background sky is filled with icons of the northern night including Polaris, the Pleiades star cluster, and the stars that compose the handle of the Big Dipper. Image Credit & Copyright: Sigurdur William Brynjarsson; Annotation Advice: Sævar Helgi Bragason

A post shared by Astronomy Picture Of The Day (@astronomypicturesdaily) on

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I’m slowly getting back into a writing routine after the holidays. Writing is hard work, and of course glucose is critical to brain function. That means I have an excuse to bake:)

I worked up this cookie recipe for a friend who is gluten-averse. It’s based on a recipe from MasterChef Australia contestant Harry Foster and produces rich chocolate cookies with a satisfying cake-like texture.

Brownie + Cookie = Brookies

  • 350g [12 oz.] 70% dark chocolate
  • 45g [3.17 T.] butter
  • 80g [8.5 T.] cornstarch
  • 1 tsp baking powder
  • 50g [~¼ C.] chocolate chips (more or less as you like; I use three chips per cookie)
  • 225g [1 C.] superfine sugar
  • 3 eggs
  • 1 t. vanilla extract

1. Preheat the oven to 350F (175C).
2. Melt dark chocolate and butter in the microwave on low (30% works for me). Stir and set aside until lukewarm.
3. In a medium-size bowl, combine remaining ingredients and beat until light and fluffy. Add cooled butter mixture and mix until combined.
4. Scoop ~1-inch balls onto cookie sheets.* Gently press chocolate chips into the tops of each ball.
5. Bake for 12-13 minutes. Let cool two minutes before transferring to rack.

Makes ~33 cookies.

* If your butter-chocolate mixture is too warm, it may look and act more like batter. Pop the bowl into the fridge for a few minutes to chill and you should be able to scoop as needed.

I’d show you a photo of the cookies but, well, I ate them all. Instead, here are some pretty examples of other lights in the darkness.

Enjoy!

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Winter Has Arrived

So, this is what my Saturday looked like…saturday

…and this was Sunday:

sunday

That optimistic little violet is now located under several centimeters of snow. Winter has arrived!

What good is warmth without cold to give it sweetness?
― John Steinbeck

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For today’s installment of #ThingsILike, I give you maple syrup. (Honestly, is there anyone out there who does not enjoy this delicious treat from the northern woods?) Lucky me, it looks like this year’s wacky weather patterns have resulted in a veritable tsunami of syrup!

For those of you not intimately familiar with the process of maple syrup production, it goes like this:

[Maple] trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees can be tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.

Here’s a video to showing a basic tap and bucket assembly, but I’ve seen outfits with setups running what look like miles of bright blue tubing directly from the trees to the sugar shack.

Even with modern improvements, this isn’t the sort of agricultural process that can be exported to alternate climes. The trees require cold winters and sap production levels depend on spring temperatures finely balanced between colder nights and warmer days.

It turns out that the weather this March has been pretty near perfect, at least if you are a sugar maple. Waking trees drink up groundwater during the day, convert the stored starches in their roots to sugar, and pump the resulting sap up their trunks and into waiting sap buckets.

Collect, boil, repeat, at least until the sap stops running.

Making syrup requires a lot of work and patience. The old fashioned way involves big black kettles and a steady supply of wood to keep the fire going. Even with new, more efficient boilers, reducing sap to syrup takes hours.

My mother took us to a friend’s sugaring party when I was a child. My brother and I ran from tree to tree, hauling half-full buckets through the snowy woods to the kettle and back. The fresh sap tasted like the Entish draughts of my imagination, its clear cool taste instantly refreshing. We also poured hot syrup onto plates of snow to make maple taffy. Freaking amazing.

As luck (or clever planning?) would have it, I am located in the heart of maple syrup country. Quebec and Ontario are the largest maple syrup producers in Canada.

If you happen to be in Ontario this weekend and you love maple syrup as much as I do, you’re in luck. It’s Maple Weekend and I plan to stock up for the year. Because delicious!

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