Monday, March 09, 2020

Bioregion: Sweet Gum

In How to Do Nothing, Jenny Odell argues for getting to know ones bioregion. If I hadn't been persuaded by the rest of the book (note: I had), remembering something from my in-laws' last visit at the end of 2019 should have prompted me to at least reconsider my relationship with my local surroundings. My in-laws were fascinated by a particular type of tree that I had noticed, vaguely, but had no idea what it was or enough curiosity to investigate it. That, now, seems embarrassing and odd - why didn't I have that interest to know more? Why don't I look up? Why do I take the trees and blossom for granted? I enjoy the foliage a huge amount, both when green and when in the blaze of autumnal colours that hits us here; blossom and the feel of freshness and new life in spring provides me with a huge boost each year (and annoyance that it comes so late in New York). My goal is, therefore, to learn something new about the nature around me each week.

Our kid is obsessed with small, hard seed pods that he finds round the roots of various trees in Brooklyn. He calls them lollipops, sometimes, with an occasional early ill-advised attempt or two to bite into one. Until today, I hadn't thought about what they were, despite my abiding love of conkers and other fascinating ways in which trees distribute their seeds.


So, yesterday, I called up my app - Picture This, if you're interested - and found out what they were. These are sweet gum seedpods, and sweet gums grow all over the US, but not much further north than NYC.

The Nahuatl name provides answers for how it interacts with us: Ocotzocuahuitl, which translates to tree that gives pine resin from ocotl (pine), tzotl (resin), cuahuitl (tree), which refers to the use of the tree's resin - it was used, among other things, to flavour tobacco. While that is less common, it is apparently still used as a mild antiseptic or to treat sores (???). Although the pods are lumpy and spiky, goldfinches, purple finches, squirrels, and chipmunks manage to eat its seeds. Humans also use the infertile seeds to create one of the major chemicals in the Tamiflu treatment, somewhat unbelievably - they contain shikimic acid, something discovered after there was a shortage of star anise (which is another rabbit hole I want to go down, but am trying to resist). How do you tell which are infertile? According to Eat the Weeds, "[f]ertile seeds are black with wings on either side, infertile seeds are yellow and wingless." The pods have many names: "burr (or bir) balls", "gum balls", "space bugs", "monkey balls", "bommyknockers" or "sticker balls".


A list of alternate names for sweet gums (some which will clearly help with Scrabble): American storax, hazel pine, bilsted, redgum, satin-walnut (particularly pleasing), star-leaved gum, alligatorwood (due to the way the bark looks, apparently), or simply sweetgum.

These trees blaze up the parks in Brooklyn in October and November; the leaves litter the ground in November and December; I cannot wait until that happens.



Sources:




Sunday, March 08, 2020

Finding Routine

With a very small baby, there isn't really a routine one can follow; one of the best pieces of advice we got when we had the first one was that "everything is a phase." And it's true--each time you think you're on top of things, the baby develops, changes, and you need to learn anew what works for you as a unit. And that rings even truer when you already have a headstrong and stubborn wonderful little person whose life has been twisted upside down, quite deliberately on your part but with no say from them at all.

Nonetheless, this time round knowing the whole "phase" thing really does feel very different. A second child truly can be an excellent demonstration of the difference between intellectual knowledge and experience of a thing. Luckily for me, this has resulted in a calmer (for me) and relaxed state of being. This time I'm trying to take advantage of that experience to think about how I want to spend my down time--those brief pauses between feeding and snoozing and naps and changes of nappies--without giving into the need to feel bad about not being "productive."* %%

So, in that spirit - trying to enjoy the luxurious time I have right now and revel in it without succumbing to pressure to do everything and fix everything, here is what I am trying to do:

  • Reduce the pile of old New Yorkers. Yes, like every lefty pseudo-intellectual household in New York City, we subscribe to the New Yorker. And, like almost every household, we do not get through them at the rate that they are produced. I miss Tilly Minute and the filtering of articles desperately, and my consumption has suffered (unless you count my reading of the restaurant reviews). Therefore, for about 5-10 minutes a day, while sat in my lovely glider with the gentle light streaming through the french windows, I am slowly going through old copies. So far, I've read a moving but deeply sad reflection on god and race by James Baldwin and a terribly depressing insight into the Oklahoma teachers' strike from a couple of years ago. So... terrific!
  • Build my indoor herb garden. Herbs come in far too large quantities (and I never, despite my best intentions, freeze/dry/make frozen oil cubes from them) and in a lot of unnecessary plastic, so this is one thing that I'm aiming to do that will reduce consumption and environmental impact.
  • Get to know my bioregion. In How to Do Nothing, Jenny Odell recommends (I believe - please bear in mind I'm reading this at 3am while bleary-eyed from just waking up to feed the bairn, so I'm not confident in my absorption of her argument) that one can disengage from the attention economy by engaging with the bioregion in which you live. What plants, birds, water sources, microclimates are you surrounded by and living in? I'm planning to learn about one aspect of local nature once a week to build up my mental database and learn to pay attention to how they (and I) interact. More to come...
  • Classical music. Thanks to Year of Wonder (an absolute delight) and Classical Fix (same), Clemency Burton-Hill has had quite the impact on our lives. Through her work, I'm slowly learning about what classical music I do and don't like and starting to feel a little more confident in expressing and pursuing those tastes. 
  • House projects. I'm not planning anything that large scale, but there are a few things I like to do that make me feel like an absolute boss for having done but the benefits of which aren't necessarily enjoyed every day. Taking an inventory of our kitchen equipment to work out what to replace/donate; clearing out and cleaning the freezer and fridge; sorting out our books (I did the reorganization but now we need to do a Marie Kondo to create a little space and be honest about what we want to read / keep on our shelves); clearing out my wardrobe so I can think a little more clear-headedly about how I want to dress now that maternity clothes are never, ever, ever going to be necessary again. 

So, that's it. Not too much, but enough to make me feel I am happy with my time and did some things for me as well as raising a small person.

* Having read this book on low wage work with a discussion of the history of emphasis on productivity and currently reading How to Do Nothing, I'm working through ideas of what makes me feel good and useful but how to separate that from the need to be engaged and doing something for the sake of it, without really thinking about it.

%% ARGH I JUST FUCKING LOST THIS WHOLE POST AND I AM PISSSSSSEEEEEEDDDDD OFF.

Saturday, February 29, 2020

Scoffing

What I will be eating now that I can eat what I want:

  • A baguette with soft, salted butter
  • Pizza
  • Strawberry cake with cream
  • Cadbury's Whole Nut or Ritter Sport Milk Chocolate with hazelnuts
  • Chocolate hobnobs
  • A banh mi
  • Blackberry & apple crumble
  • Pad thai and Mongolian beef with crunchy noodles
  • Cold sesame noodles from Han Dynasty (handynasty.net - be very precise about that URL)
  • Lasagne with garlic bread
  • Scones with clotted cream (note the plural)
But... I am going to try to stick with the food ratio I've learned for most meals: 50% non starchy veg, 25% protein, 25% carbs/starchy veg. Because that makes me feel lighter (not weight wise but energy wise), better, and kept my moods more even (generally; my other half may have something to say about that).

Tuesday, February 18, 2020

Nurturing: February Update

The growth from friends' IG accounts to people I don't know has led me to identify several main pillars of what I choose to see. High up there are plant-based ones* - I love seeing greenery everywhere, and also a delight are those showing beautiful plant accessories, and I am obsessed with the cut flowers at Brooklyn Blooms, a gorgeous place near where we live.

The inspiration from seeing lush greenery hasn't quite led to that feel within the apartment just yet, but definitely played a role in my resolution to keep things green and alive this year. I have lost a couple of air plants, it's true, but it turns out I may have been drying their roots wrong - thanks to Houseplant Parenthood's timely tip, I've switched to drying them in bright light (i.e. the grow light that I finally invested in and have yet to affix to the herb-growing alcove where it will live). I'm hoping that this will help the rest survive.

More importantly, perhaps, I'm approaching this as a less static experience. I've somehow managed to start seeing this as an ongoing thing in my life, rather than a "leave them once I've watered them once" or even "I water them when I remember, every couple of weeks..." For example, the app I'm using doesn't seem to want me to water my golden pothos as often as the plant wants, so I have been keeping an eye on it and, as indicated by its leaves drooping, watering it when it tells me it needs the hydration. I'm checking the soil regularly. And I'm moving plants around - to where the shafts of sunlight are, rotating the airplants so they all get some exposure, trying to be more responsive to their needs. The app I'm using isn't super precise and doesn't respond to my needs without paying for premium, and I'm not there yet, but having the app has provided a base level of checking what's going on so that I have been freed up from that remembering portion and can be more actively involved in the plants' care. And this has been a real source of pride and delight thus far, which was sort of the point.

* Others: HAES and intuitive eating nutritionists along with food stuff generally; Bookstores, writers, and blogs; and makeup artists, which provides a great deal of beauty in my feed.

Friday, February 14, 2020

Nourishing

Gestational diabetes is a shitty thing. I'm really lucky to have great insurance and access to a wonderful doctor, so I'm in a good position. I was diagnosed at 31 weeks, not the 8 weeks that a neighbour got hit with. And diabetes has a lot of emotional resonance from the way my mum struggled with Type II Diabetes for a lot of her adult life.

Nonetheless, I have been able to treat it as a little bit of an experiment - what spikes my blood sugar (oatmeal, bread, alas), what works (POTATOES I LOVE YOU I KNEW THERE WAS A REASON I HAVE ALWAYS CHOSEN YOU*), and a whole new world of snacks and recipes. Things I've learned:

  • Triscuits are awesome. Specifically, the rosemary and olive oil ones (but shout out to the black pepper ones, too). The plain ones are like eating shredded wheat. Which is not bad, but not what I want in a snack.
  • Unsurprisingly, I have really, really, really enjoyed putting avocado or sour cream on everything to make sure I get enough fat to keep my blood sugar down.
    • Side note: eat full fat! Full fat sour cream. Full fat mayo. Full fat cream cheese. JOY.
  • My aim to reduce waste has been hit by my need for cheese strings and KIND bars, but these things have been necessary to my survival.
  • KIND bars are... good? Mostly? Sometimes they are a struggle, but I generally like them. I've been allowed the nuts and spice variety. They're all pretty decent.
  • This kale and sausage "lasagne" is delicious.
  • Beyond Meat stuff is... pretty good. As are Alexia frozen rosemary & garlic & olive oil potato wedges.
  • Blanched cauliflower lightly mashed with cream and black pepper is perfection.

Also: the placenta is an incredible thing that people don't really understand. One thing we do know is that it seems to bugger up insulin reception and so that's why people get gestational diabetes. There's a really big effort to understand it underway, which sounds like it's not before time...

* A question that will get you surprisingly high mileage in life: If you could have only one starch/carb for the rest of your life, would you choose 1) potatoes; 2) bread; 3) pasta; 4) rice; 5) another one that you can think of. And, for me, the answer is potatoes. Always. Even though I really, really, really want a baguette and a pizza. Anyway, tell them you heard it here first.