Into the Woods – Page 116 – Watching a bewildering world from the middle of nowhere

A bread for all seasons

I post about bread fairly often. It’s not that I eat a vast amount of bread. I probably eat less bread than most people. But I almost never buy bread, so, unless I bake it myself, there’s no bread in the house.

Hot weather is a challenge. I hate heating up the oven when it’s 90 degrees or more outside. The oven pours heat into the house that the air conditioning system then has to get rid of. So, it’s flatbreads to the rescue. Flatbreads can be baked, quickly, in a skillet. So the overall energy use, and therefore heat production, is lower. If you have an outdoor grill with a griddle, then flatbreads could be made outdoors in the shade. Flatbreads also would make good campsite bread.

Lots of cultures have flatbreads. Rather than calling them by a foreign name, why not just assimilate flatbreads into American culture and call them flatbreads. What defines a flatbread is that it’s not leavened. If it’s made from wheat (as opposed to corn), it will blow up like a balloon in the pan, forming two layers, each half of the starting thickness. I call this process “popping.” To be really good, flatbreads must pop. It will deflate, of course, after you remove it from the heat. But that’s OK, because the bread has split into two layers with a pocket inside.

To get your flatbreads to pop, you need a reasonably soft dough. The skillet must be hot. And you must roll the dough to the right thickness. If it’s too thick or too thin, it won’t pop.

All whole wheat flour makes a tough flatbread that, though good, won’t pop very well. Half whole wheat and half unbleached flour works nicely. The skillet must be hot almost to the smoking stage. There’s no oil in the skillet, or in the dough, so high heat is less risky. As for how thick to roll the dough, experience is the best teacher. The dough is just flour, water, and a little salt.

Flatbreads love to be lightly buttered while they’re hot. They’re great with summer curries and summer stews like ratatouille. If you’re new to flatbreads, practice your flatbread skills now, and you’ll be ready by ratatouille season. Flatbreads are also great with summer favorites like tuna salad or hummus.

A brief essay on day lilies

If you’ve seen one day lily, have you seen them all?

Not if you worked as hard as I did to get these started. They’re all individuals. I’d name them, like chickens, if I had time. They all are grandchildren of the 300 day lily sets that I planted here seven years ago. Their natural habitats are banks and ditches — places where you want to let nature run wild.

There’s something very sad about day lilies, though. They get only one day in the sun before they shrivel and die. And peak day lily season doesn’t last long.

“We Shall Not Be Moved”

There had been rumors of civil disobedience and disorder, so Stokes County officialdom was braced for that last night ahead of the meeting of the Walnut Cove town board. But, in the end, what the board got was a seriously serious tongue-lashing, followed by a packed house (plus 30 or 40 others standing outside and looking in the windows) singing “We Shall Not Be Moved.” Then everyone walked out.

The reason for the board’s tongue-lashing was its vote a month ago to hasten fracking in North Carolina by allowing the State of North Carolina (at taxpayer expense) to do core-sample drilling on town property, not far from a huge coal ash impoundment at Duke Energy’s Belews Creek Steam Station.

Here’s a link to a story in the Winston-Salem Journal.

Exploratory drilling — it’s come to that

Today a big truck belonging to Patterson Exploration Services rolled into the little town of Walnut Cove, five days earlier than expected. The truck is a drilling rig that will drill a core-sample hole 1,750 deep to look for the presence of frackable gas. This is at taxpayer expense. The core sample was mandated by the right-wing N.C. General Assembly, now a puppet to corporate influences such as ALEC and banking money out of Charlotte.

The people here feel like they’ve been hit by shock and awe. It might as well be 1968, with Soviet tanks rolling into Prague.

There will be another public meeting Tuesday evening, at which we’ll learn what the people’s next move is going to be.

Here is a link to the story in the Winston-Salem Journal.

I sense something historic here

The Rev. Dr. William Barber II at Rising Star Baptist Church in Walnut Cove

North Carolina government has been taken over by right-wing politicians who have been hastily enacting the billionaire agenda — lower taxes for the rich, higher taxes for working people, the worst voter suppression laws in the nation, the privatization of education at the expense of the public schools, refusal to expand Medicaid simply to spite the president, cuts to unemployment insurance, the fast-tracking of fracking, and eagerness for oil drilling off North Carolina’s fragile coast. The chief source of resistance ought to be the state Democratic Party, but the state Democratic Party has been missing in action, largely because of exceptionally lousy leadership and debilitating scandals.

The NAACP rose to the challenge. The Moral Monday events in Raleigh have irritated and embarrassed state government every step of the way. The mastermind of Moral Monday and the president of the North Carolina NAACP is the Rev. Dr. William Barber. In the first two years of Moral Monday, not much was said about environmental issues. But now the NAACP has come out swinging on the matter of environmental justice. One of the catalysts was a deal between the state of North Carolina and the little town of Walnut Cove (in Stokes County) to do a core-sample drilling on town property to assess how much frackable gas might be down there. The site of this drilling is only a couple of miles from a large and dangerous coal ash impoundment owned by Duke Energy (at the Belews Creek Steam Station). It’s also near the Dan River, less than 20 miles upstream from a coal ash spill into the river last year. The coal ash impoundment and the core-drilling site are right on the edge of black neighborhoods.

Last night, the Rev. Barber spoke in Walnut Cove. Actually, it was a sermon, in a small black church nearly full, half with black people and half with white. His sermon was about why taking care of the land and water is a moral issue. I have never heard anything like it. We white people were stunned, because we’re well aware of how some religious people find support for the exploitation of nature and “dominionism” in scripture. But the Rev. Barber found quite the opposite, drawing mostly from Genesis and Zechariah.

Those of us who have been down in the grass roots for the last three years, locally fighting fracking, feel as though the cavalry have ridden in. It’s not just that the NAACP may file suits under Title VI of the Civil Rights Act. It’s also that no one is better at focusing attention on injustice than the NAACP, or better at organizing people. And frankly, those of us who have been working locally, more or less alone, managed to make our cry for help heard. I suppose it depends on what happens next. But it feels historic to have the NAACP’s most charismatic leader here in our little county. And I think it’s likely that right-wingers won’t control the state of North Carolina for long. They have overplayed their hand and exceeded their mandate, and lots of people including some Republicans are not very happy about it.

This was historic in 1978. To my knowledge, no African-American has run for political office in Stokes County since then. We are working on that.

Just because it’s June …

There will be blackberries.

I’ve sown a lot of red clover seed, but I learned that it’s just too big a plant to grow in the yard. Only white clover, it seems, happily co-exists with grass. But the red clover loves unmowed ditches and banks.

There will be day lilies — lots of them. The deer have not eaten them this year the way they did last year, during a dry spring. I’ve learned that it’s mainly drought that drives the deer into the yard to devastate what’s growing at the abbey. They still come for the clover, but that’s not a problem.

I planted my heirloom beans late, but the first ones are coming up now.

If the promised rains come through, the celery crop will be good.

Review: Inequality: What Can Be Done?

Here are two must-read books for those who care about the human condition in an era in which we are immersed in a dumber-than-rocks political and media culture. I read Thomas Piketty’s book Capital in the Twenty-First Century last year shortly after it came out. That book has received an enormous amount of attention among the intelligentsia and hardly needs a review by me, nor am I qualified to review it. On the other hand, Anthony Atkinson’s book, Inequality: What Can Be Done, ought to be in the hands of everyone who is politically active — or anyone who votes, for that matter.

Piketty’s book is an account of just how appallingly unequal societies have become. Atkinson picks up where Piketty leaves off and explores what might be done about inequality. He develops 15 proposals for reversing increasing inequality. These are not pie-in-the-sky proposals. They are common-sense reversals of the political choices that started around 1980, when an epidemic of voodoo economics and disguised greed (think Margaret Thatcher and Ronald Reagan) got loose in our political culture and set us on the course we have been on for the last 35 years.

The common wisdom, as Atkinson points out, is that we can’t afford higher taxes on the rich or strengthening the social safety net, because globalization and technology have made everything different now. But Atkinson shows that to be nothing but voodoo. He devotes a section to the history of globalization and points out that there was a strong wave of globalization in the 19th Century, made possible largely because of technological improvements and economies in manufacturing and shipping. And yet it was during that period of 19th Century globalization that many modern reforms that reduced inequality (until the 1980 reversal) got their start. For example, in 1881 in Germany, Kaiser Wilhelm I proposed old-age insurance. In 1885, Austria adopted compulsory health insurance. In 1902, the first worker’s compensation law was enacted in the United States.

Atkinson points out that econometric models, aided by fast and cheap computing, have become quite good at modeling what-if scenarios of changes in economic policies and taxation. Though the heirs of Reagan and Thatcher continue to believe and to shout about that higher taxes on the rich will stall economies, actual experience over the last 25 years shows no such thing — nor do the econometric models show any such thing. It is no accident that one of the first deeds of the our new Republican Congress was to castrate the Congressional Budget Office, forcing the CBO to go along with right-wing economic voodoo, which got us where we are today.

Inequality: What Can Be Done. Anthony B. Atkinson. Published May 11, 2015, Harvard University Press.

Coping with carb craving

We all have carb cravings. For me that equals bread, or sometimes potatoes. The best way I know to mitigate the sin is to make one’s carb dishes at home, from scratch. There are ways of making carb dishes a little less carbie, not to mention keeping the salt much lower than what you get in processed foods.

Potato cakes are a Southern institution — or at least used to be in the days when people still cooked. In our household many years ago, they were generally made with leftover mashed potatoes, with chopped onion, an egg, and cracker crumbs to soak up the egg.

Sometimes when I’m cooking potatoes, I’ll cook a few extra (in the skin) and put them in the refrigerator. They might then become potato salad, but they also can become potato cakes. The potato cakes in the photo were an experiment. Some people, it seems, use flour to soak up the egg. I thought that was worth trying. It was a failure. The flour ruined the potato-y taste and made the cakes too heavy. It’s back to cracker crumbs.

As I’ve written before here, we all should eat as though we’re diabetics, even if we’re not. That means being aware of the glycemic index of carbie foods and knowing some tricks for keeping the glycemic index down. With potatoes, you can lower the glycemic index by chilling the potatoes after they’re cooked. Even if you reheat the potatoes, the glycemic index is still lower. So cooking potatoes in advance and chilling them is a healthy as well as a practical thing to do. I don’t know of any reason why this couldn’t be done even with mashed potatoes. Just heat them up again with the cream and butter.

By the way, when I go to ordinary grocery stores (as opposed to Whole Foods), one of the horrifying things I observe is that it’s a tiny minority of people these days who buy fresh foods. Potatoes are everyone’s favorite vegetable, but only the Whole Foods category of people buys potatoes fresh. Other people buy all sorts of frozen potato concoctions. There is simply no excuse, not least because it’s such a waste of money.

Easier and cheaper shipping

By printing the labels myself and paying the postage on line, each of the books in the boxes on the left cost 70 cents less in postage. The tracking bar code is printed with the label.

If you start a small press and publish books, then before you know it you’re in the shipping business.

It probably was eBay that started the demand for automated shipping tools that can print labels, track things, notify recipients, etc. The best thing about these systems, though, is that they save money.

The U.S. Postal Service has an online system called “Click-N-Ship” that allows you to print labels and pay the postage for some classes of mail including Priority Mail. However, Click-N-Ship doesn’t work for Media Mail, which is a good bit less expensive than Priority Mail. For Media Mail (which is great for shipping books), some people use Stamps.Com. However, Stamps.Com charges a monthly fee. If you have a PayPal account, you can print labels and pay for the postage without any monthly charges. The service goes with your PayPal account. So I use both PayPal and the U.S. Post Service Click-N-Ship.

To use the online services, you need a postal scale, an inkjet or laser printer, and of course suitable packaging. You can buy a digital postal scale from Amazon, or at some post offices. When everything is boxed or labeled, you can give it to your mail carrier, put it in a post office collection box, or drop it at the post office. There’s no longer any need to stand in line and get help from a postal clerk.

This USPS scale is sensitive to the 10th of an ounce and can communicate with your computer through a USB port.

Putting a rush on sourdough

Cooks who teach other cooks how to bake with sourdough often recommend mixing in some ordinary yeast. That serves as a kind of insurance against total bread failure for inexperienced bakers, and it greatly hastens the process. For a long time, I refused to use any yeast. Sourdough was sourdough, and yeast was yeast, and I would not mix the two.

But making sourdough bread is a long process. If you start the night before, you can have bread for supper the next day. But what if you take a notion in the afternoon to have hot bread for supper? Only yeast will get you there. But so will a mixture of sourdough and yeast. To mix the two offended my sense of integrity until I realized that the combination of yeast and sourdough tastes great. It also gives you something to do with sourdough starter that you might otherwise throw out when feeding your starter.

Another factor is that, when I go to the trouble of making sourdough bread, I make a large loaf. Because of the lactic acid, sourdough bread won’t mold the way yeast bread does. A sourdough loaf is good for toast for a week. For sandwiches, it’s good for at least two or three days. But quicker loaves can be smaller loaves. Smaller loaves equal smaller waists, and hot bread for supper.

So, to mix the two, pour two-thirds or more of your sourdough starter into a mixing bowl. Feed the starter and put it away. Then add enough flour and water for a small loaf, plus a teaspoon or so of yeast. In a couple of hours it will be ready to bake.

I’m always experimenting with ways to bake with steam. In the photo below, note that I’ve fitted a Pyrex bowl to an iron skillet. As long as the loaf is not too big, it works nicely to keep the loaf steamed while it’s springing in the oven. Breads that contain very much whole wheat won’t spring very much (at least, not for me), but the steam still improves the quality of the crust and helps give it that texture that shatters when you break it. The loaf in today’s photos contained another experiment — a small potato is mashed into the dough. It made a heavier crumb and didn’t improve the bread in any way. No more potato, at least for everyday bread.