The Rain Got Real

...ater level was the highest I’ve ever seen it. The rain garden gets all the water from one half of our roof which I calculate to have been about 1,500 gallons of water in the last 24 hours. To briefly get back to the Žižek book I rambled about last week, I was reminded of Lacan’s notion of the “Real”, that which is unrepresentatible, unthinkable. Subjects such as our own deaths and climate change fall into the category of the Real. The incomprehens...

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A happy tangle

...ubbing alcohol, which I keep in a spray bottle to sterilize my pruning shears. It’s just handy. If I didn’t have that, I’d use vinegar. Clean out your birdbaths, too. You don’t have to bleach them, but change the water regularly and don’t let them get all gunky. And if you keep hummingbird feeders, you probably know those need to be cleaned out with hot water every few days, so mold doesn’t form in the sugar....

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Toilet paper in the woods: a rant and some advice

...drives me bonkers. I clean it up when I can, just like I pick up the empty water bottles and beer cans and pint bottles of booze and cigarette butts and those damn plastic flossing devices and everything else people see fit to leave behind whenever they visit nature. I suppose we all have our different priorities and beliefs, but to me, the wilderness is sacred, all of it. Not just pristine wilderness, but parks and roadsides and beaches. I’d no m...

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Day to day, our decisions count

...ean staggering amounts. For instance, according the NRDC, 80% of our fresh water goes to agriculture. So, when we’re wasting food at this rate, that means that 25% of our fresh water is going directly to waste. Here in the dry West, that kind of extravagance has become unconscionable. In terms of soil, think about this. To grow all the food we waste globally, we use an area of land one and half times larger than the U.S. That’s a lot of soil. And...

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Three Things I’ve Learned About Baking Bread With Whole Grain

...h more water than white flour. Bread recipes are a ratio between flour and water. In bread baking parlance this is called a hydration ratio (to get the hydration ratio you divide the water by the flour–the quirk of baker’s math is that the flour is always 100% ). Old school bread recipes, most of which require a lot of kneading, have hydration ratios in the 65% range. Popular no-knead white bread recipes have hydration ratios in the 75% to 80% ran...

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