a man and his hoe

every day is a good day

Category: Reflections

  • Let It Do Its Thing


    We get into trouble when we don’t let things do their thing in the time it takes for them to do whatever they are doing. You can make bread quickly by adding things like calcium carbonate, sodium sterol lactylate, mono-and diglycerides, mono calcium phosphate, calcium dioxide, soy lecithin, azodicarbononamide, calcium propionate, datem (diacetyl tartaric acid ester of mono- and diglycerides, also E472e), sorbic acid, and other miraculous chemicals, such as many commercial breads use, but why would you?

    Or you can let it rest quietly through the night, and let the wild yeasts and bacteria munch on the dough until in the morning it is light and fluffy like a cloud from all their miniature burps. No odd ingredients needed.



    There is something pleasing about dough that wild yeast has fed on all night. It shapes easily, and feels so good in my hands.




    What comes out of the hot oven fills the house with such wonderful aromas.

  • What a Difference a Day Makes


    Yesterday the sun was out, and the snow geese gaggled up a storm on the open field, as I delivered fresh tofu to the Anacortes Food Co-op.


    Today the blue skies are gone, and snow is falling steadily as I head out to the cabin to make tofu for tomorrow. In the nursery, the chicks are staying warm with their mama. One of these days it will be warm and sunny and the chicks will be chasing bugs in the grass, just not today.

  • Is It Spring Now?


    The snow which came at the beginning of February is almost a memory. Just a few patches remain, and today, the pond is thawed, the ice of yesterday and this morning gone.



    The chickens are back on grass, and loving every minute of it.



    Their nests are full of eggs each day.


    Even the fig in the hoop house is budding.


    In 1999, we purchased this sauce dish in Hagi 萩, a small town far off the beaten path in western Japan on the sea of Japan. Hagi is famous for its earthy, subdued pottery. I haven’t used this dish much. I was perfectly happy letting it sit on its shelf and being beautiful. Recently I discovered that it is a perfect utensil for pouring eggs into a skillet. One, two, three raw eggs fit perfectly in it, and when the butter in the skillet is hot, the eggs pour smoothly into the skillet.

    Twenty years ago when I first picked up the dish, did it know that in the future it would become one of my favorite kitchen utensils? Did it know before I did that I would be living with chickens and ducks and need a handy utensil to pour raw eggs into a hot skillet? Is that why it called out, “Buy me,” in Hagi?

  • A Chicken Parade


    The village of Edison held their annual Chicken Parade yesterday at high noon. The quiet village was packed to watch happy chicken owners parade their chickens through the village. It’s a fun parade, all ten minutes of it. I don’t think I could ever take my chickens to the parade. All those people. All that noise and laughter. My chickens would break out of their cage and fly over the rooftops.





















  • It Takes All Winter


    It takes all winter for flower buds to age until they glimmer like starbursts on a frosty spring morning. Fragile, these gobo (burdock) seed pods shatter easily, waiting for a passing beast to rub against them and scatter their seeds. Their spiny barbs latch onto anything. You can’t walk past them without them sticking to you.



    Lavender, mint, oregano seed pods all wait for something to scatter them. They look fragile, but they’re not, surviving all winter through rain, snow, and frosts.