Homestead Love-Hate

I hate August on the homestead.  There, I’ve admitted it. I can’t stand pretending.  Sitting at the kitchen table looking at the last of about 250 pounds of pears, I could almost cry.

I’d like to sell it all right now and move to Fiji.  I imagine moving permanently into a rented beach hut complete with pool boy serving me colorful fruity cocktails all day.  Not processing pears.  Not plucking dozens of ducks.  Not gaping helplessly at the crops becoming engulfed, scorched, withering to their deaths.

Handy Hubby could even join me there if he wanted to, it’s not his fault after all.  The bugs, the heat, my aching hands, the better part of an entire nation on vacation, as if that weren’t bad enough.

Because then on top of it all is the garden.  Every year, the garden horror show, unrecognizable from a month ago, my annually recurring failure at keeping nature mildly tamed.

augustgarden

In anticipation of my August mood, this year I planted loads of flowers at the garden entrance.  Flowers and puppies are just about all that’s keeping depression at bay.  Some are miserable in the dead of winter; I am miserable in the dead of summer.

cowpeasMowing stopped mid-way for stabbing arthritic pain in my wrists and fingers.  I don’t care anymore.  I can’t care anymore.  There are plenty of cow peas and a few ripe melons in that mess, if you dare.  After weeks at work, this is what Hubby must come home to, and rescue me from, furthering my shameful failure.

okra
Okra successfully outmaneuvering the pernicious grasses, but I don’t like okra.

 

happypig1The pigs still have their wee escape, and I have mine.

Puppy love.

Puppy pics are way more fun than chemtrail pics.

bathday

I could be taking photos of the regular assault in our skies with the disgusting aerosols of climate engineering, as I was for a number of months.  Another failure it seems, because I can’t bare it, it doesn’t seem to be helping anything at all, except for normalizing abhorrent “science”.

nothingisreal

I simply have no more capacity or patience for folks who don’t, can’t or won’t see, or who don’t care, or who like, the whole-scale rape, murder and pillage of our planet.  When will it stop?  When will the madness heal?  When will a mass of mankind have had enough of bowing to their masters as they crack the whip on the laws of nature?

I’m on vacation alright, just like the bulk of a nation, it’s just a vacation on my window seat, directly under the a/c unit, where I’m grateful to continue my climate engineering research thanks to these more tireless and consistent deeply concerned citizens.

http://www.geoengineeringwatch.org/

https://stopsprayingus.com/

http://zerogeoengineering.com/

Cheese-making: Science and Sensuality

Cheeses currently in our aging fridge, which is nothing more than a cheap beverage model sadly impersonating a cave in Switzerland: Swiss (of course), Tomme (another Alpine cheese), Munster, Camembert (wrapped in fig leaves), Pepper Jack,  Farmhouse Cheddar (cloth-wrapped), Gouda, Dill Havarti, Mozzarella (the old-fashioned way), Ricotta.  Plus, in the kitchen fridge: yogurt, kefir, Mexican queso, and chocolate ice cream–all homemade with the freshest Grade A, raw milk from small farm, grass-fed cows available for purchase in East Texas.

These are the kind of cheeses one has a tough time finding where to legally buy, or sell, not only in America, but in quite a few other Western countries as well.  In most of the countries who consider themselves ‘free’ as far as I’m aware, acquiring licensing for everything dairy under the Federal sun will still not grant you the right to sell such cheeses.  Big Brother is so very worried about our health, after all.
http://theplate.nationalgeographic.com/2015/09/30/some-like-it-raw-the-state-of-unpasteurized-cheese-in-the-u-s/

Some of these are cheeses the way our ancestors made them–even using fig sap as rennet and kefir as starter culture.  Others of them have been made possible only with the help of modern science–freeze-dried cultures in order to create the holes and flavor of Swiss, for example, or the orange-rinded stinky varieties like Munster or Limburger, or the blue veins of the pungent Roquefort, the reliable white mold of a Camembert–which make it possible to imitate, with a reasonable degree of success, the most famous of region-specific cheeses we’ve come to know and love over the generations.

The first time I tasted cheese that did not come wrapped in plastic I was a teenager in France.  It was also the first time I tasted milk straight from the cow.  I was stunned to realize these products, considered the same from my own home to my host family’s home, had almost nothing in common.  To the eye they appeared congruent, but to the other senses they were not even distant cousins.

But it’s one thing to harness an appreciation for the depth and subtitles of a finely- crafted cheese, it’s quite another to think you can make one.  In Texas.  In an ‘aging fridge’ from Wal-mart.  With $7/gallon milk you drive 3 hours to acquire and sometimes using cultures manufactured in a lab.

Is it just for the love of cheese?  It’s true, while doubtless they can’t compete with their cave-aged predecessors, still available in their natural state to only a precious few, I’ve made some of the best cheeses I’ve tasted available in this neck of the Piney Woods.

Handy Hubby appreciates my rather expensive and quite time-consuming hobby, but that’s just a bonus.  I think these old skills and crafts are crucial to maintain and pass along to future generations, that’s for sure.  But none of these good reasons would be enough, even all together, if it weren’t for the pleasure of the process.

The sensuality of cheese-making cannot be over-stated and to describe it would take poetry far superior than is my capacity to create.  This is a hobby that touches, demands, cultivates every one of our senses and a fair amount of intellect as well.  A whole-minded approach is crucial for success, because process alone will only get you so far.

You may scoff and think a cheese is a cheese, it’s a matter of taste alone, and they mostly taste the same.  If so, you poor, poor dear.

“Those . . . from whom nature has withheld the legacy of taste, have long faces, and long eyes and noses, whatever their height there is something elongated in their proportions.  Their hair is dark and unglossy, and they are never plump, it was they who invented trousers.”

Anthelme Brillat-Savarin The Physiology of Taste quoted in A Natural History of the Senses by Diane Ackerman

You may laugh and say . . . “sound?”  If cheese-making requires a subtle practice of every sense than that includes sound . . . how silly.

Someday I will make the case for sound in good cheese-making, because I think there’s a case to be made.  In addition to my own experimentation, I suspect I need search no further than the many monasteries made famous for their cheeses for more supporting evidence.

Cheese is still more pleasure than exudes the senses in the thrill of retrieving and treasuring a fading art, and in marrying the inevitable couple of progress and tradition.

“We are all served more and more by factory machines, maybe inevitably, and by schedules, even our own, and in time, as has often been pointed out, we come to serve them.  Some of us are becoming chafed by it all.  We seek to reaffirm ourselves, to do and make for ourselves, to find new ways to do so–many of them admittedly old ways, but new and revitalizing ones to us and our friends.  We want to find out how the basic components of our lives are made and come to us to use.  We seek to become part once more of the processes, and possessors once more of the details of our own existence.”

The Cheeses and Wines of England and France, with Notes on Irish Whiskey

by John Ehle

cheesebooks

A few favorite references and a favorite resource:

2016quesocheesedip-1024x932
The Promiseland Farm

If you want to start somewhere, this is a super easy cheese even a picky American kid would surely like, think Velveeta, only healthy.  http://thepromiselandfarm.com/queso-cheese-spread-dip/

 

Part 21: Strawberry Fields Forever

The perception sorcery we find ourselves in

Awash in illusion, deception, sin

waveonion
Notice the ceiling.

 

Which flowers you grow laws rule

 

DSCN0993 (2)

Let me take you down

nubianskristi2

Cause I’m going to

 

Strawberry fields

Nothing is real

nothingisreal

And nothing to get hung about

hungabout

 

Living is easy, with eyes closed. Misunderstanding all you see.

DSCN0984 (2)

Always, no sometimes, think it’s me.
But you know when it’s a dream.

I think I know it means a “Yes” but it’s all wrong.
That is I think I disagree.

Married to illusion. What sort of glam-golem are we-they creating?

 

You get to see the pretty pictures.  But not the shit, literal shoveling shit, that went in to creating them.  A Walt Disney dream.  For every success, a dozen failures you don’t see. I don’t talk about.

 

This is what I really think, after many months of research into Geoengineering.

 

We are all now ruled by the cartoonish mentality of the technocracy.  They are trying to force upon us a reality based on illusion.

I want to thank the following folk for their work, which has helped me tremendously to navigate this fool’s path.  This particular journey may be over, but it doesn’t look like I’ll be able to move on too far.

unslaved

crrow777

thehighersidechat

corbetreport

1pacificredwood

geoengineeringwatch

yamakawa

What a long strange trip it is.

 

 

 

 

 

Spray Day 5.25.17

I was pleased to be able to predict we’d have a spray day on Thursday after seeing the forecast on the local news several days before:  Rising heat, rising wind gusts, little rain chance except for isolated severe storm potential on the weekend.  “Ah,” I said to Hubby, “they will spray Wednesday afternoon or Thursday.”  Inwardly this does give me a bit of comfort, despite how much it annoys me to know we are all guinea pigs to these vampires.  At least I’ll know why I have an ear ache, head ache, joint pain and/or severe allergies.

To what do I owe my newly-found powers of prediction?  Psychic abilities?  Nope!  Thanks to a YouTube channel called 1PacificRedwood.

sunsetspray5.25.jpg

 

Not normal clouds! Stop pretending or pay attention!

We have an innate reflex defined as disgust.  When we find something repellant, something repulsive and ugly, most likely, thanks to evolution, we can surmise it is not healthy.  I see ridiculous comments and memes trying to push this geoengineering acting as if it’s the better of two evils–it’s severe climate change, or it’s this unsavory alternative to cover the atmosphere in heavy metal micro and nano-particulates.

Where do we get to choose? To opt-out? I’ll take my chances that the SUV drivers of the world won’t ruin the climate if the weather terrorists just stop with their toxic wizardry, thanks anyway.

 

 

 

 

Spray Day 5.15.17

Chemtrail spray day once again over our area of East Texas.  I was not able to get good photos because I was too busy.  As has been the typical pattern so far after the spraying our temperatures increase, the wind gusts pick up and our rain chances are reduced. The sky becomes a whitish opaque and I get severe allergies.

You can tell the result of the spreading contrails are not normal cirrus clouds by the color and the ‘cobweb’ effect they create in the sky before leaving it a hazy silvery bluish-white.

Update: 5.16.17 The jets continue overhead over the cumulus clouds which should be giving us rain chances by the afternoon. According to the local weather forecast it will become clear by the afternoon instead.  There are rain chances given for tomorrow, but I expect we will not have rain here.

spray.5.15

Here is the only meteorologist I know of who is daily telling the truth about how our weather is being manipulated.

 

Monday Morning Spray

I have decided to start publically recording the “spray days” in our area of rural East Texas.

These began before 6:30 am when I first noticed them.

spraymondayam5.8.17

 

sprayed5.8.17spray5.8.17

Here is 10:00 am.  These were taken from my phone, I will have better quality available next time once I buy a part for my good camera.

10am

10amtoo

As is typical on “spray days” the wind gusts pick up dramatically and the sky eventually turns a silvery-white by the end of the day.

Here are photos from around 5:00 pm.

skymess

skymess5.8

mess2