• trails chill blight

    We ran in the fresh snow last night. It was cold and potentially dangerous, a truth unceremoniously marked by an encounter with the local emergency services at work in the dark, chill below the trails.

    pow’dree treads in i’see dark.
    en frozen. blust’ring. cold. nay, stark
    thern’winds whorl, rustle, haunt thas’night.
    four, boundless, b’yond trails chill blight.

    tha’sun were set, tho hints re’maned
    magenta skies in west’ern waned
    walk’d peoples and der’hounds thru snow
    we past dem. wav’d. en on weed go.

    where fresh fel’n snow obscures ern’root
    leap’t o’er berms forged a for’gone foot.
    tho, oft thru past we runners been
    wern’t weer cool soles upon thas’seen.

    resolute shunn’d eer’even pace
    skiffs weer leapt oer’en shad’wee lace
    well thru branches blinkt urgent reds
    signals marking emerg’nt dreads

    where oer thar creek spans trestle’d path
    uniforms climb out tha’natured wrath
    en’wen weed shine er probing lights
    peekt down tward on griz’illed sights

    silence. chill. in’gulfed we four souls.
    onward ran, tho er hearts weer holes
    marked hold’en to thas thing below
    som’one fell, froze, succumb’d by snow.

    thern’winds whorl, rustle, haunt thas’night.
    four, boundless, b’yond trails chill blight.
    digits numb’d weed end our jaunting,
    frozen. blust’ring. cold. nay, haunting.

    – bardo

    I am not a poet, but a friend has inspired me to read more of it and think more critically about its place in the constellation of my creative pursuits. Occasionally, I’d like to post a poem here when inspiration strikes.

  • Houseguests & Hobbled Pursuits

    Long-time friends travelled from a neighbouring province this past weekend and used our basement guest room as a free hotel suite while they were attending their son’s sport tournament in our city.

    Six hours of driving from their house to ours has not been a particularly restrictive barrier for more routine visits previously so much as a global pandemic gave everyone pause for such travel over the last two years. But as the outbreak wanes (even temporarily maybe) and as such things go, our little bubble grew to six people and two dogs for four days, and glimpses of normal peeked back into our lives, however briefly.

    Much conversation happened. And as he is a creative-minded soul, much of that much conversation swirled around our respective creative pursuits both planned and paused.

    I’ve been drawing. A little. Not so much as I used to, but a little.

    For those who have dug deeper into the archives of this site and clues bread-crumbed throughout, it may come as no surprise to learn that for three years prior to this blog I drew a small web comic chronicling the based-on-real-life adventures of a dad and his pre-teen daughter. A weekly comic peppered with kids-say-goofball-things and bad-dad-puns swirled around a stick of light-hearted family humour.

    Our houseguest was one of my fans, and since we’d last spent any quantity of time in the same room two things have happened:

    a) I’ve stopped drawing said comic, and

    b) he’s started writing (but not yet drawing) his own.

    “I was hoping you could walk me through how you make one.” He asked over dinner the first night. “For example, show me how you put a comic strip together and publish it online.”

    “Yeah, sure.” I agreed, stuffing another mouthful in between thoughts. “I mean, I can’t teach you how to draw in a weekend, but I can walk you through my workflow. Sure.”

    Putting together something as complex as a web comic series isn’t a single skill after all. Ideas turn into stories. Stories are mapped out against art. Art is compiled and refined into panels and spreads, which themselves are output as files. Files are posted and promoted and shared and enjoyed. And every one of those steps breaks down into fifteen, twenty, or maybe five-hundred individual steps and skills and practiced abilities that have been honed over decades and are yet are somehow still too rudimentary to be called expertise.

    “How do you know all this stuff?” He asked as I later walked him through the multitude of files on my computer, whizzed through the act of compiling a simple strip and exporting it as a web-friendly file. “And why did you stop?” he added, mostly pondering aloud why someone who could, no longer did, while he who yet couldn’t, struggled to begin.

    “Time.” I offered. “Inspiration. Priorities. Hobbled motivation.” It all rolled off the tongue far too easily. “Honestly, I don’t know.” I said conclusively. “Sometimes you just lose momentum, I guess.”

    “You shouldn’t have stopped.” He shrugged. “You’re so good at this.”

    And I, being terrible at taking a complement, merely laughed awkwardly and continued the tour of the comic strip factory on my computer.

    Sometimes, perhaps, maybe, hopefully even… it takes a detour through an old, familiar neighbourhood, like spending the weekend with old friends, to bump one out of a rut. I don’t know if I have been yet, but …

  • Sn’oh Canada

    Well, it was inevitable.

    This morning there was a few skiffs of snow around the city, but for the most part I could have still raked the autumn leaves dawdling in my backyard.

    By this evening, a generous blanket had covered the park and streets.

    I guess it really is time to dig out the winter running gear.

  • Strip this Pan, Part Four

    In short, and to conclude this short series of posts, the effort to strip and re-season the twenty-inch reversible grill was a modest success.

    In the end, it was a combination of elbow grease and chemical oven cleaner that seemed to net me the best result of the multiple methods I tried.

    I found that using a wire brush to score the surface of the old seasoning then applying a liberal dose of chemical cleaner overnight allowed the bare pan to be the most easily exposed.

    Four cycles of re-seasoning later in the oven and I tried grilling up a batch of chocolate chip pancakes this morning. That was definitely a success.

    As far as cost goes… alas between buying scouring pads, a wire brush set for my drill, and a can of oven cleaner, I probably spent close to thirty bucks to achieve what I did here. A cycle of the self-cleaning oven is not free either, but it wouldn’t have been thirty bucks.

    In then end and all that said though, having tried all these alternative methods to remove the old seasoning, I think I might just go back to the self-cleaning oven method next time. Simple. Effective. And not so nearly smelly, painful, or expensive.

  • La Cocotte est Neuve

    I’m not sure how the rest of the world fares, but in Canada we have this side effect of those nearby American holidays wherein (despite celebrating local Thanksgiving a month ago … the right way!) we still get this post-Thanksgiving (American version) event called Black Friday falling out of their long weekend.

    I’ve lately not been much of one to line up at a retail store and go crazy for deals, but I neither do I snub my nose at wandering the virtual aisles looking for discounts on things I’ve already got on my wish list and have been thinking about buying anyhow.

    Such as, for example, new cast iron.

    Last week a Canadian retailer had an early (like, really early) Black Friday half price deals on Staub cast iron pieces. Staub is one of those higher end cast iron brands that can run into the hundreds of dollars. It’s not unusual to see them listed for four or five times the price of an analogous Lodge brand piece.

    So, for example, where you may pay sixty Canadian bucks for a Lodge frying pan, a Staub frying pan of similar size would set you back three hundred bucks at their suggested retail cost.

    The price difference comes from finish.

    At the end of your cooking day, any good inexpensive cast iron pan that is well seasoned, well loved and well practiced can make the same quality of food as its high end equivalent. After all, the art that comes from a paint brush has more to do with the artist than it does from the brand of brush she used.

    But Staub being an imported brand with a strong reputation for quality and the distinction of being in that class that wears a refined enamel coat to the party, a coat that protects the iron and eases cleanup (not to mention looks sharp in blog post photo!) raises it into a higher class of product and, usually, a higher price bracket.

    That said, you can often get a nice enameled piece on sale, and this being my second Staub I’ll note that we’ve paid full retail price on neither.

    I’ve been combing the online stores for a smaller Dutch Oven for the better part of a year. My seven quart Lodge is a beast, a sourdough workhorse, and I love it, but it is a little too big for stews, soups, or roasting meals that are appropriately sized for a three-person household.

    The new Dutch Oven (which arrived by courier just before dinner time last night) or what Staub calls a cocotte (because, I assume, the French are not going to call a fine piece of cookware by the name of their European neighbours) is roughly half the size of my old one. The four quart (or three point eight litre) is a perfect size for all kinds of future meal plans, and I’m sure it will find a quick and happy home in my kitchen and recipe repertoire, and some feature space on this blog in the near future.

    Plus the bright cherry red colour will bring a smile to my face every time I put it to the flame.

    It may still be a week or so until the actual Black Friday deals begin, but I’m happy to report that my money is happily spent and as a result I’ll be roasting up something delicious and avoiding any further shopping.

about

Welcome. I’m one of those weirdos who still writes a personal blog. In fact, I’ve been writing meandering drivel online for decades, and here you’ll find all my recent posts on writing, technology, art, food, adventure, running, travel, and overthinking just about anything and everything …since early 2021.

I write regularly from here in the Canadian Prairies about just about anything that interest me. Enjoy!

There are currently 467,728 words in 605 posts.

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