This is sure looking like a good rain year. It already rained once and it is only January. We also picked up a nice day of rain in December. I'm hopeful for a wet summer otherwise it is pure misery down here.
Got a hookup from a local for 3 lbs of Alaskan caught salmon. We immediately hickory smoked the first 1 lb and just sprinkled a bit of lemon and pepper on it. Yum, it's Sockeye.
Our dog Sesame has been skeptical about my favorite running trail. These steps have been installed and she is very cautious on them. She does go up and down them, but only very slowly.
The Good Life Lab is now on Facebook, give it a LIKE.
Wendy shows how easy it is to open and close curtains for passive solar heating. Our home heating bill has never exceeded $45 for a 1,100 square foot uninsulated trailer. The night time temperature that this film was made was down to 6F with windchill and day time high was only 36F. No heating was required during the day and the home heating unit only kicked on 3 times for 15 minute runs during the night to maintain a stable 60F indoor temperature.
The Good Life Lab: Radical Experiments in Hands-On Living is - Available for Preorder, a photo by mikey and wendy on Flickr.
Commodification crept into my awareness early. I was in grade school in the 1970s in Nassau County just a short stint from New York City when I first noticed brands. Money earned in Manhattan and spent on Long Island met my consciousness in the form of designer clothing and branded consumer goods. Like the kids I went to school with I knew which brands earned social value. A tomboy, I delighted in torching forts I made of scrap then burned in the woods behind my home. A ratty pair of jeans suited my lifestyle fine. Still I noticed the priorities of my culture and felt the pressure of growing up in a commodified society with an insatiable appetite for more.
In my twenties I wrestled with the commodified world's illogicalities. Searching out a way to earn money I noticed that advancing my career often meant overriding my common sense. Jobs made strange demands: wake before your rested, work when your mind is not clear, eat at a set time and not when you are hungry, lie for sake of the mission of the company, compete, get the best of another, and mostly adapt.
The commodified world never taught me how the real world works. I learned how the default world works and how to work within it. I knew that just outside the boundary of commerce and merchandising the skills I'd acquired to succeed in the commodified world were useless. At the proper point of fedupness I took the skills I honed for my profession, that I had once used to develop the commodified world, and I turned them around. I used them to dismantle it. This is where things got really interesting and it is the start of my book.
The Good Life Lab: Radical Experiments in Hands-On Living is the story of how Mikey and I created another way to live and what we discovered along the way. It is a contemplative and practical guide book for a post-consumer life. A mix of memoir and tutorials. I offer a view of the way the commodified world shapes people, so that we may each discover a way to wrestle free from it. The book is about invention, responsibility, creativity, community, economy, technology and value. It is about being an outlaw when that is the only sane thing to do. I show how to remake the stuff we use in our lives appliances, food, domestic goods, fuel and buildings, better and more responsibly than industry can. Perhaps the greatest of what I have to share has to do with what it is to be alive. I learned that we can tune ourselves to the life of this world. When we do we have a source of wisdom. Then we can do anything.
Thank you for reading and participating in many lively conversations on this blog. Many times it was your knowledge that we relied on, tested and proved. In your good company we took chances, made mistakes, celebrated, and had a damn good time. And we are hardly done.
The good folks at Storey Publishing filled my book with beautiful art, the of illustrations of twenty different artists. They printed the book with an unusual open bind making the book a work of art.
If you have ants in your pants and want to get your order in now you can preorder through Amazon (ships in June). If you wish to wait until June the book will be available in all retail outlets on line and off and also through our own Holy Scrap store.
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And if you will . . . pass it on.!
(1) Napa Cabbage
(4) green onion tops chopped
(3 T) grey salt
(1) yellow onion (half chopped / half blended)
(3) limes (juice blended)
(3 T) Cock sauce (aka Rooster / Sriracha sauce)
(2 T) Red Pepper Flakes
(2 T) Fish Oil
(1 C) Warm Activated Whey
I prep the yeast with 2 T honey + 1/2 c of water + 1 t of yeast and let sit for 30 minutes.
Mix the following ingredients with the yeast start and wait one hour:
- 2 c white flour
- 1 c sourdough starter
- 1 t salt
- 1T caraway seed
- 2 t onion powder
Mix dough (again).
Move to baking container, sprinkle on mesquite flour and let rise for another hour. Bake at 350F for 50 minutes.
Some of my favorites last night were: You can call your mother and ask her how to spell. Someone then made the rule that the best speller in the circle was her mother, then shell called him. Another made the rule, "I get three tries."
Who cares that this vacuum sealer was $5 at a garage sale, doesn't mean its not worth fixing. The trouble? It stopped sealing, but it does vacuum. Mikey's got it in parts on the kitchen table. Might fix it too! No harm in trying since right now its a paperweight headed for the trash.