Watching a bewildering world from the middle of nowhere
My electric service cable will be buried, but first they had to bring the line over the road with a small post below my driveway. The post was installed today. A separate crew will appear soon to dig a 175-foot trench and bury the service line below my driveway.
I was not eager to have a power post on my side of the road, but at least it’s a small post, much smaller than the posts for the main line.
One room finished — that’s a start.
I decided that, to save some money, nailing down my flooring was something I could do myself. The mitre saw seems relatively safe for an amateur, and the pneumatic nail gun really does the job. So my brother got me started on Monday. If I stay at it (not that I have any choice), I may be done in about a week.
This is white pine. I’ll give it a natural finish. I decided not to stain it. The wood finishing work is two or three weeks off.
Big piles of flooring = a long way to go.
At the plant, just finished, invoice waiting
I’ve tried to stick with honest, traditional materials for the house, inside and out. Modern building codes, of course, override some choices. For example, my exterior windows and doors are modern on the outside (high efficiency double-pane glass, aluminum clad) but traditional on the inside (unfinished pine). For my interior doors, I don’t think I could have settled for anything less than old-fashioned, solid wood, paneled doors, even though they’re humble pine.
My brother directed me to a place in East Bend (near the Yadkin River) that sells salvage paneled doors, assembled to order, at about half the cost of similar doors at the local builder’s supply companies. If the doors have flaws, I can’t see them. Anyway, I ordered my interior doors two weeks ago, and they called today to say that they’re ready. Here’s a photo of one of the smaller doors, a closet door. The other seven doors are stacked behind it.
I also ordered my flooring today. The flooring, too, is humble and honest — tongue and groove air-dried pine. I’ll have more photos soon. Mostly this week I’ve been making arrangements for the interior finish work. I’m in the home stretch.
New York Times: Dingle town and Dingle harbor
The New York Times on-line edition has a little essay this morning on what the boom did to Ireland. It left the countryside littered with tacky little houses that no one wants. There is a hidden cost in that, because it cost Ireland, and least in many places, its old Irish look.
Whatever the next boom turns out to be, let’s hope it isn’t something that eats land and lays down pavement.
Dingle town, by the way, is fairly unchanged by the boom, as is the awesome stretch of road over Mount Brandon.
Hammer blow: about three-quarters of a second of reverberation
Whistling test
The drywaller finished this morning. As soon as he was gone, I took the iMac down to the house and, using the Audacity recording program, did some quick acoustic tests. A hammer blow gives about three-quarters of a second of reverberation — not bad.
I’m sure I would have chosen this house plan for the looks and layout alone. But I quickly noticed the house’s acoustic possibilities, with its high ceilings, long lines of sight, and many planes for reflecting and breaking up the sound. The organ — or any musical instruments, for that matter — should sound really good in this house. However, I would not want to live in a house this acoustically live with four children, eight television sets, and three barking dogs.
Here’s a whistling test with my out-of-tune whistling. The computer (using the built-in microphone) is downstairs in the living room. I am upstairs in the radio room balcony, facing the top of the living room, about 16 feet from the microphone.
I planted 55 pounds of daffodils last fall. I scattered them in little clumps all around, front and back. They bloomed late, but they did well.
While the drywall crew is working, I’ve tried to catch up on some of my outdoor work, including hauling in some compost, planting more grass and clover, feeding and mulching the arbor vitae trees, and so on.
Here are the electrical boxes on the house’s side wall. The box on the right is the meter base. The big box in the middle is a transfer switch. It’s a code-compliant way of connecting the house to a generator during a power failure. The reason the box is so big, I think, is that it’s designed to transfer 200 amps under full load. As the electrician explained it to me, if a switch is closed slowly while under a 200-amp load, electrical arcing could melt the switch. So the switch is designed to open and close very quickly. When you pull the lever, it cocks a heavy spring. Then the switch release fires, and the switch opens or closes very quickly. The box on the left is a breaker box for the heat pump. Also, it’s from the box on the left where a heavy cable runs indoors to the indoor breaker box, which also is a 200-amp box.
After the drywall crew is gone (Monday?) I’ll post some interior photos. I’ve been in touch with people who’re planning to build this house (one in California, and a couple in Canada) who’d like to see more clearly what the interior looks like. The interior is hard to photograph with the lens on my camera, but I’ll do my best to do that next week.
All winter I’ve continued my experiments with bread pones. Though the method I use is like making biscuits, still I think the bread is more like Irish bread than anything else. Irish bread is a quick bread. It’s always brown (at least, all the Irish bread I’ve ever seen is brown). Irish bread can be made with a variety of types of flour. And Irish bread varies from day to day and from cook to cook. One of the interesting things about the food in Ireland, which is very good by the way, is sampling different cooks’ take on Irish bread. It might be served with butter as a starter. Or with soup. Or with a meal. It’s like biscuits in the American South — every cook’s version is different.
I’ve experimented with mixing generous amounts of almond meal into Irish bread, and it works very well. I have a hard time cooking with almonds. They’re hard, and if eaten whole I’m always afraid of breaking a crown or something. But, using something like a coffee grinder, fresh almonds grind into a nice, oily meal. The Irish bread above was made from King Arthur whole wheat flour, almond meal, flaxseed meal, coconut oil for shortening, and soybean milk. That’s a great mix of amino acids for improving the quality of protein — legume, seed, and nuts.
I have no way of measuring it, but I assume bread like this would be pretty low carb, for bread at least. And it’s high protein. Almonds are expensive, and probably not very fresh, if bought in little packages at the grocery store. But bought in bulk from places like Whole Foods, almonds are less expensive than a lot of meat.
Whether meat is good for you has been debated for decades. Now we have a new study, a huge study which included 500,000 adults, and the verdict is clear: Meat is very bad for you if you eat it every day. Eating meat every day increases the chance of early death (from heart disease or cancer) by 30 percent. For women, the statistics were particularly grim. For example, women who ate the most meat every day had a 50 percent higher chance of early death from heart disease.
One of my particular interests, as many of you know, is the analysis of propaganda. The Washington Post’s story on this study (which was on the front page), has a quote from someone at the American Meat Institute:
“Meat products are part of a healthy, balanced diet, and studies show they actually provide a sense of satisfaction and fullness that can help with weight control. Proper body weight contributes to good health overall.”
The fallacy in the first statement is easy enough to unravel: “Meat products are part of a healthy, balanced diet.” That is precisely the point the study addressed. How did the study’s conclusions differ from what the American Meat Institute says?
The second fallacy is more difficult to unravel, because it requires knowledge that many people don’t have. The claim is that science shows that eating meat can actually make you healthier because eating meat contributes to weight control. That is intentionally misleading. It’s actually fat and protein that provide satisfaction and fullness. That fat and protein can just as easily come from vegetable sources, and it will be a whole lot better for you. This is the way most propaganda works. A claim is made that may be sorta kinda obliquely true, but the fallacy can be detected only if one is aware of some other facts.
There are so many benefits beyond health from reduced consumption of meat. Meat farms use huge amounts of water and energy, and they cause nasty pollution, both to air and water. Meats these days are particularly dangerous because they contain hormones and antibiotics that factory farm animals are pumped with. Meat production also is inefficient, because the protein fed to the animal far exceeds the protein derived from its meat.
I suspect my neighbors think I’m kidding when I say that I’m not going to mow my grass. It’s not just that I don’t want to spend the time, maintain the machines, or burn the gasoline. It’s also that I don’t want the manicured suburban look. In the above photo, gleaned off the internet, imagine how it would spoil the gothic mood of the house if it had suburban landscaping.
Of all the scary processes that have gone into building this house, I believe this is the scariest. The drywall for the second floor is brought up by a crane, through a dormer window.
The drywall contractor arrived shortly after the delivery truck. Once the drywall is all inside, the walls will start going up.
