Thursday, 7 January 2016

The Way of All Things


This toney giant suburb was recently thrown (and is still being thrown) up here on our remote North Coast beach. The houses in the picture, sited directly on the ocean, are of course the most expensive.

A few weeks ago we got lots of rain. "Lots of rain" is sort of the definition of this coast. And so, therefore, is "massive landslide". (See illustration.)

I've been on this beach for almost 50 years. In that time it has changed dramatically, and I'm not talking about the housing estate. An extensive dune system, entirely absent when I was 7, now lines the shore. Entire ecosystems that I grew up with are gone, replaced with brand new ones: new plants, new animals, new worlds.

Look at the cliff face in the photo, above those dunes that weren't there. See all that brush growing on either side of the flume, and the stuff the slide scraped off, piled at its foot? None of that vegetation was there either; the entire headland, for miles north and south, was slick, barren, shiny red clay.

None of these changes were human-caused. It's just what happens here. We live on the precipice of a planetary-scale body of seawater that is literally never still. Dirt doesn't stay put in this place. Doesn't matter how much dirt there is.

Nor how rich you are. Fact is, even if you encased the entire cliff in reinforced concrete (seen it), you'd only buy yourself a few decades; the North Pacific eats solid basalt like candy, so concrete is basically its popcorn.

I struggle not to feel satisfaction over the above scene; I know that these people are essentially innocent of ill intent. (Maybe a little good old-fashioned self-centredness, but who among us…) And I'm mostly annoyed that their town-in-a-box is destroying a lifestyle I've always known, loved, and somehow considered a right. Obviously, the thousand-odd people it contains love the new lifestyle better. And as much as I rebel against the notion, at ground level, both opinions are equally (in)valid.

'Course, ground level changes. Down here, it changes a lot. And despite human arrogance – inflated exponentially by wealth – it will continue to do.

Members of my generation were raised on a succession of annihilation threats. Nuclear war. Pollution. Climate change. But since I was a small boy I've loved to look out to sea and know that it will always be there. Long after the last living one of us has belted out the last political speech demonstrating conclusively that there is no threat, the sea, in whatever shape, filled with whatever creatures, will pound this shore.

Wherever it is; ten-thousand years ago the beach was eleven miles west of here. Since then, multiple towering tsunamis have instantly smashed out brand-new worlds stretching miles inland; the last time just 300 years ago. Chances are better than zero that in another century or so my grandfather's house – built on the bluff that tsunami created – will have slid under the surf.

But the ocean will endure. Nothing short of a nova is going to change that.

And it's not even a little bit arrogant.

Wednesday, 6 January 2016

Thursday, 31 December 2015

Wednesday, 30 December 2015

WW: Quinces


(Chaenomeles speciosa, flowering quince. Winter harvest in this part of the world. Super fragrant; delicious jelly.)

Thursday, 24 December 2015

Unstirring Creatures


A peaceful Christmas Eve to all, and from all of us here at Rusty Ring, a Merry Christmas.

Wednesday, 23 December 2015

WW: Christmas screensaver

(The snow falls, the lights flash, and it plays Christmas carols. Added the music and background scene myself.)

Thursday, 17 December 2015

Hermitcraft: Trailer Park Samosas

Just in time for holiday entertaining, here's a killer recipe for an easy, addictive appetiser or side dish. Both the "Quick" and "Better" versions can be filled with either hamburger or lentils, suitable for omnivore and vegetarian alike, and the ingredients are readily available from most any North American supermarket. The "Quick" recipe is indeed quick: about half an hour from groceries to piping hot, fragrant samosas. The "Better" one takes a little longer, but is well worth the extra time if you've got it. (Note: both are also fairly spicy; for milder results, dial back or omit the jalapeños.)

Pastry for both versions:

2 tubes ready-bake crescent roll dough, for 16 rolls in all. Keep tubes chilled until the moment of use.

"Quick" filling:

1 tablespoon ghee or cooking oil
1/2 teaspoon minced garlic
1 tablespoon minced onion
1 1/2 teaspoons jarred jalapeños, minced
a few good grinds of fresh black pepper
2 teaspoons prepared curry powder
pinch each ground cinnamon and cloves (just a pinch; you shouldn't taste either in the finished product)
1/2 teaspoon powdered ginger
1/2 teaspoon chili powder
1/2 cup diced tomatoes
1/4 teaspoon thyme
1 tablespoon minced celery
1 pound very lean ground beef, or cooked lentils (about 1/2 cup raw)


"Better" filling:

1 tablespoon ghee or cooking oil
1 inch grated gingerroot
"Better" spice mix; beef or
lentils will be stirred into this
1 garlic clove (about 1/2 teaspoon), minced
1 tablespoon minced onion
1 1/2 teaspoons jarred jalapeños, minced
a few good grinds of fresh ground black pepper
1 teaspoon ground cumin
1/4 teaspoon turmeric
good pinch garam masala, if available
1/2 teaspoon coriander powder
pinch each ground cinnamon and cloves (just a pinch; you shouldn't taste either in the finished samosas)
1/2 teaspoon chili powder
1/2 cup diced tomatoes
1/4 teaspoon thyme
1 tablespoon minced celery
1 pound very lean ground beef, or cooked lentils (about 1/2 cup raw)

Instructions for both (all four?) filling recipes:

Preheat oven to 375F.

Warm ghee or oil in a heavy skillet over medium-low heat. Add all ingredients up to tomatoes, in order, and simmer gently until onion is translucent and spices are fragrant. Add tomatoes, thyme, and celery, raise heat slightly, and cook until celery is soft and mixture is pasty, scraping it frequently about with a spatula.

Add beef or lentils, mix thoroughly with spice mixture, and simmer until beef is browned or lentils have thickened, about 10 minutes. Scrape frequently with the edge of a spatula; if the mixture gets too dry, add a little water .

To make samosas:

Unroll crescent roll dough and separate into triangles.

Put a heaping tablespoon of filling in the centre of the wide end of each triangle. Pull up the short corners and seal them together on top of the filling; pull the long last corner over the top of the sealed short ones and around the back to form a round, filled pastry; pinch and seal all seams closed so that no filling shows. Place on an ungreased cookie sheet.

Bake at 375°F for 10 minutes or until golden brown. (Take care they don't burn; these bake very quickly.) Serve warm, wrapped in a tea towel, as finger food.