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Art Forged in the Everyday: Train Rails Reborn as Andirons

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andirons hand forged

Form going beyond function: andirons forged from train rails

Slogging about in a delicate drizzle at a swap meet in south Seattle, I feared that I had stumbled upon the legendary place where tube socks and car parts came to die. Wandering the sad wet drive-in parking lot where blue plastic tarps protected doubtful treasures, I speculated that no item offered for sale had any physical property that would preclude it from being unmarred and unaltered in a landfill several centuries from now—rain had no power with this inventory.

Those who frequent yard sales, swap meets and dubious estate sales, know there is no shame in driving hours only to leave in seconds; there’s always the chance of striking chachka gold. As I made a beeline for my pickup  and the nearest espresso stand, a pair of curious objects caught my eye after catching my boot. Rusty and proud, the artful duo possessed  a quiet dignity and simple elegance that belied the origins of their fanciful reincarnation; they were train rails cut and forged into andirons — hammered treble clefs for the working man. 

railroad train rails andiron

For one ten dollar bill and a couple of short-lived arm curls, the andirons were mine. The walk to my truck made me a true believer that their inherent heft was well suited to bear the weight of a 20-ton locomotive.  I brought them home to my urban cottage, a wood frame box too pragmatic for the pretensions of a craftsman hearth. An exposed brick wall marked the carbon trace of a stovepipe’s circle. These andirons would have to wait for a house outfitted with a fireplace. For weeks, before being tucked away under a window seat, they sat on my table, admired, adored and cherished as art forged in the everyday. 

In an age where patience is measured in seconds and sound bites, I marvel at a forgotten era when scarcity, determination, skill and need could produce something so beautiful and yet so functional. What it would take to forge a solid train rail in to a swan neck keeper of the flame escapes me.

Close to twenty years later in a farmhouse blessed with two fireplaces and two bulldogs, the andirons have come to rest in a well-charred hearth–loved no less then the day I found them.  When I build a fire, I often think of and thank the unknown hands and soul that fashioned a tool so fine and artful that it not only fulfilled its intended use by warming my house, but found additional favor in warming my heart. 

  fireplace andirons forged from train rails

Boz and Gracie, though avid art enthusiasts, have a greater appreciation for the andirons’ function.

If Winter Comes, Can Spring Be Far Behind?

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I thought the last line in Shelley’s  Ode to the West Wind, a fitting title and tribute to the contrast in seasons as viewed from my back porch; in essence, what we have to enjoy, and what we have to look forward to in the coming months.

Vashon snow covered maple
A bigleaf maple dons its winter white, December 22, 2008
Vashon bigleaf maple in a sea of bluebells
The same bigleaf maple trades snow-laden branches for sleeves of moss and the company of spring’s first bluebells.

Call of the Wild: Bulldogs Need Not Apply

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gracie contemplates the snowBoz contemplates the snow 

The kind of snow reserved for and measured by terms like ”once every 50 years” has insinuated itself upon my doorstep– a doorstep usually protected by a covered porch that extends 8 feet in width by 24 feet in length. At first, Gracie (above left) and Boz are not so sure what to make of this cold carpet of icy white. The next frame quickly answers the question: note there’s only one set of paw prints and those reveal a very short round trip that ended in reconsideration.

bulldog paw prints in the snow

The Spirit of Christmas Drives a Pickup

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Each year I wonder if, when, or where I’ll cross paths with the spirit of Christmas.

Perhaps in a person, sometimes in a moment, always when I least expect it, the spirit of the season will reveal itself. Usually as an observer, a bystander to generosity, whimsy or a simple act of kindness, I tuck the memory away like a fondly held Christmas card. But this year the spirit had a more direct approach, arriving early and in a pickup truck.

Last Sunday, as Boz & Gracie lured me downstairs with their ramped up barks, I could see a tall constitution of a man peering through my front door window. A friendly smile told me it was my neighbor, Dan.

You see, I’m chainsaw-challenged and most of my firewood is green and not split. Dan, a keen observer and a man of few words, pointed to the dry, split firewood in his pickup and said, “Merry Christmas, Tom.”

The spirit of Christmas overwhelms quickly and tends to leave its beneficiary tongue-tied. Add a bundle of pencil-thick kindling to the mix, and I am without words.

Yes, the spirit of Christmas knocked on my door that day, and in the process reminded me that it’s a regular visitor.

Toasty toes and pampered paws enjoy a fireside warm-up.

A Winter Guest Is Obliged to Stay

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 Newfallen snow, Madronas in the morning light

Morning light meets last night’s snow

Last night as I returned home from the south end of the island, the snow was falling with a grace and magic usually reserved for the dreams of my sleeping hours. Flakes as large as feathers erased the sounds of man. The ferns and fir bent gently in their new attire. I walked back to my truck grateful that our Pacific rains had abandoned their scheduled departure long enough to embrace an an arctic downdraft from British Columbia. It’s a collision that’s rare on the coast, but one that leaves those blanketed in its aftermath, smiling.

Planting Perfume: Fragrant Plants You Won’t Forget

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Fragrance plays a magical role in the garden; it transforms a fleeting moment in time to a lifelong memory, an invisible touchstone to a place, person, or celebration. The potency of its spell is rarely diluted or weakened; instead the delicious scent rests in your mind, awaiting to be awakened when a simple step forward can send you countless steps backward. The perfume of nature is a potent time machine. Plant something fragrant in your garden, capture your corner of the world in a corner of your mind.

mock orange bush philadelphus

Mock Orange a Memory Makes

Here’s a list of some of my favorite fragrant plants:

  • Philadelphus: spring blooming native Northwest shrub (lewesii), a.k.a. mock orange
  • Clethra alnifolia: late summer bloom, a.k.a. summersweet, nice billowy shrub, yellow fall color
  • Oriental Lily: late summer showstopper, easy to grow, gets better every year
  • Gardenia: one of the toughest plants to grow but “frostproof” is a promising variety for northern climes
  • Roses: the fragrance of legends (old garden roses and David Austin’s especially fragrant)  Abraham Darby, Madame Alfred Carriere, Golden Celebration, Evelyn, Sombriel,
  • Acidanthera: Abyssian lily, a tender corm producing gladiola-like leaves and heady delicate blossoms in late summer.
  • Honeysuckle: an old garden favorite that seems indestructible and in some places can be invasive depending on variety.
  • Lavender: bees love them, people too, need good drainage and good sun
  • Marigolds: out of favor for some, but for me a childhood favorite, they’re the smell of summer
  • Chinese Wisteria: The dreamiest vines in my garden, keep them low to prune hard for better blooming.  (Cooke’s Special is a real standout.)
  • Spearmint: a must for ice tea and its rakish cousin, the julep
  • Clematis armandii: wonderful evergreen vine that’s blooms in early spring in a blanket of white, seems almost tropical.
  • Violets: Viola Odorata, a very early, unassuming spring bloomer with one of my favorites perfumes

Bulldogs Bothered and Bewildered
Dust mop takes non-sporting group

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Boz & Gracie on the porch Bulldogs

Boz and Gracie, a bit out of sorts since their brethren’s recent public slight

It’s the morning after Thanksgiving, the Friday that can’t be mentioned without the word ‘shopping’ in tow. The only shopping this man will be doing is for antacids and ginger ale at the corner store. On another front, one that has left Boz, Gracie and me inconsolable, it’s also the day after the National Dog Show, where the judges’ judgment was also on holiday.

(Are you sitting down?) The Lhasa Apso was selected over the Bulldog in the non-sporting dog group. So far, bacon bits, giblets, bum  rubs, and reassurance have done little to assuage their personal takes on the slight. I’ve tried to explain (unsuccessfully) that as with all beauty pageants, the beauty is always in the eye of the beholder. Unfortunately, in this case, the beholders were a bit out of focus.

Decide for yourself (wise readers), view National Dog Show footage on MSNBC of the Bulldog and uh, the Lhasa Apso.

Pick a Pumpkin, Make a Pie

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Canned Pumpkin Is Good, Too! The Goal Is Pie!

baked sugar pumpkins
I like small sugar pumpkins or Winter Luxury Pie pumpkins for my pumpkin pie; but make no mistake, canned pumpkin is a great option, too, if you don’t have the pumpkins or the time to bake them.

How to Make a Pumpkin Pie from Scratch Using Fresh Pumpkin

I made my first fresh pumpkin pie of the season, entering it in the Vashon Farmers Market annual pumpkin pie contest.  I placed third, an admirable ranking considering the winner was a cheesecake and received bonus points for using homegrown ingredients in addition to pumpkin, i.e., cream, eggs and butter. (Note to self: buy a cow.)

It was a fun event and samples of each pie sold for $1 a slice to raise money for the market and I did some serious damage to my cache of cash. I may have come in third but this pie is first rate.

Fresh Pumpkin Pie Recipe (makes 2 pies)

No Fail Pie Crust

  • 1/2 cup shortening
  • 1/2 cup butter
  • 3 cups sifted flour
  • 1 tsp salt
  • 1 egg
  • 5 tbsp water
  • 1 tbsp. vinegar
  1. Cut butter and shortening into flour and salt.
  2. Combine egg, water and vinegar.
  3. Pour liquids into the flour mixture and mix with a fork or slowly in mixer.
  4. Combine into ball, refrigerate for an hour.
  5. Roll, place in pie dish, add filling. This makes 2 crusts.
galeus_d_eysines

Fresh Pumpkin Puree

  1. cut pumpkin into slices (like an apple)
  2. remove seeds
  3. roast in over at 350 degrees until soft
  4. cool
  5. scoop out pulp leaving rind behind
  6. puree pulp in mixer or food processor until smooth
  7. should look like orange mashed potatoes

Fresh Pumpkin Pie Filling and Assembly for 2 Pies

  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 pounds fresh pumpkin puree
  • 2 tablespoons molasses (real maple syrup is nice too)
  • 3 large eggs
  • 1 cup whipping cream (half and half works, too)
  1. Place baking sheet in oven and preheat to 425°.
  2. Whisk first 8 ingredients together in large bowl to blend.
  3. Whisk in pumpkin, molasses and eggs, then cream.
  4. Pour mixture into pie dough in pie plate.
  5. Place pie on preheated baking sheet in oven.
  6. Bake 15 minutes.
  7. Reduce heat to 325°F and bake until sides puff and center is just set (40-60 minutes).
  8. Cool.
  9. Makes 2 pies.
Get out the whipped cream and enjoy!

I adapted this recipe from Epicurious.com’s Spiced Pumpkin Pie Recipe. And I had enough dough and filling to make one pie and one tart; same pie in a different guise.

Upgraded traditional pumpkin pie
Pie 1: an upgraded traditional pumpkin pie
Pie 2 made in a French tart style in honor of its puree from a French pumpkin, Galeux d'Eysines
Pie 2: in a tart pan in honor of its puree from a French pumpkin, Galeux d’Eysines

Ah! on Thanksgiving day….
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before.
What moistens the lips and what brightens the eye?
What calls back the past, like the rich pumpkin pie?
~John Greenleaf Whittier

Galeux d’Eysines Pumpkin: You Had Me at Hello

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galeux d'eysines winter squash
Galeux d’Eysines pumpkin: uniquely warty, wonderfully tasty

I’m not sure when I first fell in love with growing things. It’s a fascination I can’t recall not having. Of all the things I’ve grown or now grow, pumpkins seem the most magical to me. A teardrop-shaped seed the size of a thumbnail erupts from the earth with a forthright posture that says this sprout has a lot of ground to cover in the 90 days. Make way!

I suspect if I secured a lawn chair, tumbler of ice tea and enough patience to sit a while, I could witness the vine  emerge and wend from compost mound to neighboring furrow like a tendrilled snake. It surely seems that pumpkins grow before your eyes.

warty pumpkin galeux d'eysines

The pumpkin pictured above is a Galeux d’Eysines ( Cucurbita maxima ). Some call it a wart pumpkin or ‘bumpkin’ because its beautiful buckskin-colored skin is covered with bumpy warts or calluses. The quirkiness of what’s on the outside belies the beauty of what you find on the inside (just like people): firm, flavorful, non-stringy pumpkiny goodness. I’ve chosen this pumpkin for my pie entry in the local farmers market pie baking contest (Vashon Island Growers Association -www.vashonviga.org). Any way you slice it, this pumpkin is a winner in or out of a pie. Stay tuned, I’ll let you know how I fared.

Seed source: Baker CreekHeirloom Seeds

Roasted Galeux d'Eysines pumpkin
Galeux d’Eysines pumpkin (aka winter squash) roasted and ready for pie, soup or a side dish.

I love this pumpkin, warts and all!

pumpkin pie pumpkin tart
Sometimes you feel like pumpkin pie, and other times like pumpkin tart.

It’s All About the Pie

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peach pie rustic galette

One of my favorite summer pies: Peach Custard

I find there are two kinds of people in the world: pie lovers and cake eaters. Let’s see, pie: buttery, flaky crust wrapped around some molten fruit delight or cradling a creamy confection; or cake: sweet bread acting as a vehicle for icing. As you can see, for me, there’s no contest; pie reigns and bakes supreme.

As a child I recall how family and guests would ooh and aah over my grandmother’s homemade pies, top crust buckling under the weight of settled fruit. She would often kindly share credit with her devoted albeit outspoken grandson, divulging, “Well, you know Tommy doesn’t like ‘skimpy’ pies. The irony was in my grandmother’s kitchen and heart,  nothing was ever skimpy.