Posts Tagged ‘blogwith’

A harsh day on the surface of the planet

29 March 2015

The wind is from the northwest at 20 to 30 miles per hour, with gusts to 40. The temperature is well below zero Fahrenheit. It may be snowing or not, but if it’s not there’s a strong ground blizzard. In other words, harsh conditions by almost anyone’s standards.

And those conditions excite me in a way that nothing else does. It’s so harsh that I don’t even feel as if I’m on Earth any more. I feel as if it’s a harsh day on the surface of some planet that’s entirely indifferent to my existence, that is not nurturing, that may not even be habitable by humans. And yet there I am, out in it, challenging it to kill me.

And it could kill me. Skipping over all the science-fiction fantasies going on in my head, a fairly simple mistake could result in severe injury or even death. But that’s part of why it’s exciting.

Another part is that usually when I’m outside in those conditions, I’m moving — snowshoeing, skiing, walking, running, biking — and both my mind and body are fully engaged in staying upright, moving forward, and calculating direction and location. It’s an intensity of mental and physical effort that completely involves all that I am, and crowds everything else out of my mind. On the best days, I approach a meditative state, focused entirely on the now.

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Cooking Hubbard Squash

29 March 2015

When I cook a Hubbard squash, I generally cut it in half with an ax, put it on a baking sheet, and pop it in the oven. The problem with that is that my ax skills are not what they should be, and while one half usually makes a good seal with the baking sheet, the other half does not. The one with the seal cooks much faster than the other one because of the trapped steam.

So today I decided to eliminate the whole cutting-in-half hassle and just put it in the oven whole. That’s a squash a little bit smaller than a basketball. I made a couple of holes in it with a Phillips screwdriver so it wouldn’t explode. (That’s why I love cooking in the same way that I love gardening — it’s all one big experiment.)

Cooked at 350 for 90 minutes, and it was great.

And by the way, that squash has been in the basement for at least six months, and still tasted good. Hubbards are amazing.

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Writing Every Day

26 March 2015

All I’m asking of myself is that I write every day. That’s all. It doesn’t have to be profound, but it does have to be as well-written as I can make it at the time. That means that even if I’m writing poorly and I know it, I still have to write. I don’t get to put it off until I can write well. I do have to write every day.

This also means that instead of collapsing in front of the television with a beer at the end of the day, I’m going to have to make the effort to write instead.

It doesn’t have to be a lot, but do write something every day.I feel the need to exercise that muscle.

Maybe longhand, so I’m not staring at a computer screen before bed…except I want it in Evernote. Scan after? That sounds like a pain. I can just transcribe the best ideas.

So here are two concrete tasks that will help me achieve my goal of becoming a better writer:

  • Publish something to a blog or newsletter once/week. It can’t be tiny, but doesn’t have to be huge.
  • Write every day

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