Tag: Home

A few islands in comparison

~ Jnana Hodson ~ Leave a comment

Islands come in all shapes and sizes, and even that can change dramatically with the tides. Now that I’m living on one, I’m really beginning to appreciate their variety. Some you can drive to or from, while others require a ferry or even an airplane. The better-known ones seem to be vacation or travel destinations.

Here’s a sampling, starting with home.

  1. Eastport, Maine, including Moose, Treat, Carlow, Matthews, and a few more: 3.6 square miles (12.3 with water)
  2. Manhattan: 22.7 square miles
  3. Staten: 58.5 square miles
  4. Martha’s Vineyard: 96 square miles
  5. Nantucket: 48 square miles
  6. Grand Manan, New Brunswick: 55 square miles (198.4 with water), but one side is a 20-mile wall of tall bluffs – the same length as Martha’s Vineyard.
  7. Sanibel, Florida: 16.1 square miles
  8. Mount Desert, Maine (home of Acadia National Park): 108 square miles
  9. Santa Catalina, California: 75 square miles
  10. San Juan, Washington: 55 square miles

Care to tell us about others?

 

Not all firewood provides the proper heat

~ Jnana Hodson ~ Leave a comment

Living in places where firewood is readily available – unlike, say, Manhattan or the Arctic Circle – has made it relatively affordable to heat by a wood-burning stove, at least when we’ve had one. (Let me repeat, it’s high on our renovations and home improvement list.)

OK, my Eagle Scout training left me quite aware that green wood – that is, freshly cut – burns inefficiently, unlike wood that’s had time for the sap and related moisture to dry out. That said, here are some other points.

  1. Seasoning can take as little as six months, though old-timers prefer at least a full year. Or more, if stacked in a way that allows sufficient circulation to avoid rot and fungus.
  2. Softwoods – generally conifers like pine, juniper, spruce, and cedar but also including poplars – ignite easily and burn hot, but they don’t blaze long. They also have a lot of creosote, which will need to be cleaned from the chimney as a housefire hazard.
  3. Hardwoods – maple, oak, hickory, ash, and birch – are denser and burn slower and longer, and while they release less immediate heat, there’s also less smoke and they add up as a layer of radiantly hot coals.
  4. All firewood has creosote, so annual chimney cleaning is recommended. Some sources say every two cords. Chimney fires are especially vicious.
  5. In colonial New England, a house typically required 40 cords or more of firewood a year. Imagine cutting, splitting, and stacking all that – even before bringing it indoors.
  6. Salvaged wood – such as lumber, poles, and fencing – often contain preservatives that release hazardous vapors as they burn.
  7. Destructive insects and plant diseases can be spread when transporting firewood more than a few miles from its source. That’s why it’s illegal to import firewood into Maine. Now I’m wondering about the guys from Maine who delivered to our house in New Hampshire.
  8. A cord is a stack 4-by-4-by-8 feet of standard 16-inch wood. Many stoves, though, require a shorter log.
  9. Do you really get a full cord when it’s delivered? I’ll spare you some old jokes.
  10. Favorite woods include apple and tamarack/larch, both for their aroma and a clean burn that leaves little ash.

As for air pollution? I really don’t want to go there. It could be a Tendril all its own, once we find the right tech geek to sift through the varied reports.

 

We’re welcoming the CBC

~ Jnana Hodson ~ Leave a comment

Longtime regulars to the Red Barn know that I love radio, especially when it involves classical music. Look, I was an avid listener to “educational stations” even before National Public Radio emerged, dialing in marginal ten-watt FM signals from Antioch College or the AM daylight offerings of WOSU from Ohio State University, both of them static laden. And then there was WJR in Detroit, a high-power, clear-channel voice with its own huge staff that included Karl Haas and his “Adventures in Good Music” hour in the morning as well as the Saturday afternoon Metropolitan Opera broadcasts, unless those came during a Redwings hockey game.

Later, living in the interior desert of Washington state, I relied on nighttime AM broadcasts from San Francisco and Calgary, Alberta, not all of it classical. I do remember the Canadian cohosts of one country music show expressing their amazement after a visit to Nashville that folks down there really did speak with “those” accents.

As for what I was saying about static? You came to live with it as part of the show.

Flash ahead, then, to today, when I’m living at the easternmost fringe of the USA. Most of my listening has come from streaming non-commercial stations in Boston and New York or Maine Public Classical. And then, for Christmas, my family gifted me with a Bose sound system to replace my broken components stereo.

As I loaded its radio presets, my otherwise savvy elder daughter confessed her ignorance of AM radio. It ain’t what was, for sure, no matter how much I used to fume at the static resulting when elderly cars came down the street.

Two of the six FM stations I’ve set the Bose to are Canadian Broadcasting Corporation outlets in St. John, New Brunswick, a distance up Fundy Bay from us. I am surprised how clearly their signals come in.

Like National Public Radio in the United States, the CBC is publicly funded and non-commercial. Its main network is primarily news, public affairs, and other talk, while a second is all-music, including classical during the daytime hours.

We’re finding both channels to be refreshing and exceptionally well done.

New York and Washington aren’t the center of their news coverage, for one thing. And the music includes a hefty number of Canadian voices, including a program of contemporary Indigenous music that follows the Metropolitan Opera on Saturdays – the latter with its own host working around what we get in the U.S.

Well, as announcers used to say on TV and radio during the station breaks, “Please stay tuned.”

And we will. There are many varied tastes in this household to match.

Not to be left in the dark

~ Jnana Hodson ~ Leave a comment

Is it just me but are power outages becoming more common, more widespread, more severe?

That would fit the forecast of climatic instability, otherwise known as global warming, which is no longer undeniable.

Remember the scoffers who first decried the prophets as ridiculous, denied the causes, spent millions to ensure their profits, and ultimately said there’s nothing we can do about it, contrary to what those insightful prophets had warned?

I’m looking for a better option than paying for a propane-powered generator that further lines the pockets of a source of the problem. Got it?

Those guys should be paying us.

End of this jeremiad, for now.

Miss my bunnies

~ Jnana Hodson ~ Leave a comment

With my elder daughter’s growing allergies to rabbits’ prolific fur, which flies everywhere, Salty and Pepper had to move on. The Lagomorph duo did provide companionship through two deep winters, as well as constant amusement. In late summer, they received a new home with a then 13-year-old and her 11-year-old brother. From what I seen from a distance since, they couldn’t have been luckier. Those are two happy kids.

Still, it’s surprising how many times I start to do something that might involve them – say bend over to pick dandelion greens while out on a walk or gather carrot ends or parsley stems to feed them while I prepping dinner or move an electrical cord or papers out of their reach – only to realize, emptily, their lusty absence.

Here are a few shots as reminders.

 

Some of my favorite dishes the leading lady in my life creates

~ Jnana Hodson ~ Leave a comment

As I’ve said, she’s one of the world’s great cooks. Middle-Eastern, Italian, Mexican, French, German, even Vietnamese, Thai, and Indian, she does them all and with flair. Me? Let’s look at some of the more regular things I’ve delighted in.

  1. Anything over charcoal – lamb, peppers, flatbreads, steaks and chops. It never really figured in my life before her. Usually, they were more like sacrificed offerings.
  2. Roast chicken any number of ways – thyme or rosemary lead my list, but Thai and even Indian now come close behind.
  3. Asparagus under a poached egg – ditto for spring dandelion.
  4. Strawberry or blueberry clafoutis. It’s just one of her many creamy desserts that wow me, often with our own berries.
  5. My annual birthday bash of prime rib and Yorkshire pudding, which she says is one of the easiest things ever.
  6. She’s quite fond of pork. One year we even had a whole half-pig to play with, cut up to her specifications. I think I’ve already told that story.
  7. Homemade yogurt. It’s almost like ice cream.
  8. Pho or banh. Vietnamese staples.
  9. Chowders. Sometimes using lobster stock from leftover shells.
  10. Souffles. They taste as heavenly as they look. Even after they deflate.

Now that I’m done bragging, what’s some of your favorite home cooking?