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29 April 2023

Bad Coffee and Magic Mushrooms

Silverdale, WA - 29 Apr 2023 

    Today my wife has her card making class and I am tagging along. Not because I want to sit amongst the paper crafters, but because I get to hang out in the sun at the coffee shop a few doors down. This week has been a mystery. It started cold and rainy and now, on the weekend, the sun is out blazing with promises of temps above seventy. There is a car show in the parking lot so the noise levels are high as the hotrods scream by drowning out pretty much all of the ambient sounds I would prefer. I may have to move my seat. 
    For the record, the shop is called Austin Chase. The coffee is watered down and thin. I could go inside and at least thrive on the shop's ambience, but more likely I will find another, less noisy place to hang out. The chairs are metal and not conducive to comfort. Any desire I had to sit, read and write are being washed away.  
    Ah, much better. I walked to the other end of the parking lot. There is a little island set with some foliage. A little green electrical box is here and sits at the right height for me to cop a squat and write in peace even if my coffee is still thin and without personality. That little voice in my head that suggested I go to Starbucks is jumping up and down screaming, "I told you so." I have a breeze, no traffic and am once again immersed in some creative mood and not gnarled like a desert pine tree struggling to survive. 
    I am reading Tibetan Peach Pie: A True Account of an Imaginative Life by Tom Robbins. The author claims it isn't a memoir, but it sort of is. The book is broken down into chapters of varying length and each is a snippet of Tom Robbins life from childhood until the time of the book's publication. These events and stories illustrate how he became the writer he is from his early years in Appalachia of North Carolina to his final home in La Conner Washington, not too far from here. If you have tulips in your garden they likely came from there. 
    Tom Robbins isn't for everyone. I first started reading him in the 1990s and his style appealed to me. He is a storyteller and his words flow much like those of Steinbeck and Kerouac. His books are a slow read, but every word is a treat. Right now he is in Washington and discovering the beauty of the forest and an interest in psychotropic mushrooms. Under the tutelage of a University of Washington MD/PhD he is learning the gifts these sort of plants offer to the world. His guide actually recommended he start with something more pure and stable. The fungi don't always have the same strength of psychotropic agent from mushroom to mushroom and the trip can be mild to frighteningly intense. For more information look to Michael Pollan's book, This Is Your Mind on Plants. Since I grew up in an experimental decade, I have a keen interest in such things and might I say comparing notes is interesting. But, I digress and that's a story for another time. 

    Anyway, that's my offering for the day. The sun is cooking my thighs and I need to reposition myself. 

Keep on truckin' 
-Mike

19 April 2023

Life Is Good

Suquamish, WA - 19 Apr 2023

    What to write?  What to write?  ...  No matter how hard I try, I just stare at the blank page and nothing comes.  Why is that?  Why is that?  I want to write something, but there is a block.
    It was a dark and stormy night.  Nope.  The night was dark.  Stormy?  Can't work.   It's morning.  Still won't work.  I shake my head and all I can sense is the clickety rattle of the little bean flying around in the empty space of my skull.  Nary a thought to be had. 
    The thing that captures my breath on morning walks is the beauty I am blessed with here in my little corner of the world.  The developers come and threaten to destroy all that is natural in this area, but I still get to look out across the bay to the mountains in the distance.  They are still blanketed in snow and the sun rises over them painting the sky with swirls of indigo and fuchsia.  The air is cold, but not frigid.  Stimulating.  My mind opens and a million little stories play across the back of my head like little home movies.  It's a good time to be alive.
    Why can't I write like that when I sit down at night?  Does the day eat away at my spirit?  When I get home at night, I have no ambition.  I clean myself up and prepare the evening meal.  Once done with that I have an hour before heading off to bed to start the process all over again.  If I am lucky, I can read a chapter of a book before passing out to the nether regions of dreamland.
    My mornings are a mad rush to get every scrap of freedom put to some use before the toils and miseries of my work day creep in and start eating me alive.  Oh, what a wretched life.
    But there are good things.  I have strength and a never give up attitude.  I can hold on to at least a glimmer of light at the fringe of my spirit and regenerate good deeds and thoughts for the day.  Life is good.

Keep on truckin'
-Mike

16 April 2023

Loafing Around

Suquamish, WA - 16 Apr 2023

    So, what do you do when you get up really early and have a loaf of bread to bake for the day?  I got up this morning and wrote my morning pages.  In the back of my mind I had the swirling wheel of other thoughts that tend to churn while I freewrite.  One of those thoughts was on me baking up the loaf of sourdough I fashioned last night and put in the refrigerator to ferment.
    Pages done and I went to the kitchen and set the oven to preheat.  Back to the desk to do some of my morning admin.  Meanwhile I was salivating (figuratively - don't panic) at the thought of a house perfumed with baking bread.  Back to the oven and ... It was cold.  What?
    Apparently my oven had decided to die sometime in the past two weeks.  I don't use it for much more than bread baking.  Now what?  I had a loaf just waiting to get slid into it's warm den.  The toaster oven!
    We have a rather nice little oven.  It really isn't a toaster variety at all, but a miniature of a regular one.  What the heck.  I slid in a small baking stone and preheated the small device.  I checked and there was plenty of clearance to bake up the loaf.  The next challenge was that I needed something to cover the loaf with.  I like to use a dutch oven or a stoneware bowl, neither of which would fit in the smaller space.  Then I spied the stainless bowl I used to mix up the dough.  That could work.
    After twenty minutes I was back to uncover the loaf and let it finish.  The bread did so well that oven spring caused the bread to actually lift the bowl up.  What lie underneath was a perfectly shaped loaf of bread.  Kind of cool.  Another thirty minutes and I was blessed with a nicely browned boule.
    Will I do this again or shell out some unbelievable amount of cash to replace the big oven?  Don't know yet, but with some modifications, I think I have the perfect alternative for my bread habit.

Keep on truckin'
-Mike