Feeding Frenzy

The chickadees and juncos are reaping the benefits of my bird feeder these days and because it is right outside the window I am really enjoying their visits – a constant stream of them in fact. They don't eat much though as the food level in the feeder has barely moved at all. As long as the bluejays stay away I will not have to be constantly refilling the thing. Having adjustable tension on the perches works brilliantly. Another bright sunny day and I am enjoying the luxury of having lots of power for a change.

I'm currently sitting at the kitchen table, the sun’s first light washing across the surrounding tree tops, steam gently rising from a cup of ginger tea while sparrows, dark-eyed juncos, chickadees and a solitary goldfinch, dressed down in it's winter plumage, visit the feeder suspended at arm’s length from the window where I sit. Snowflakes, the big fluffy kind, tumble earthward adding to the snow already blanketing the ground, the already burdened branches of white pine, spruce and cedar straining under its weight. When I rise and cross the room to throw another log on the fire staving off the -20° temperatures hugging the walls the cabin, the birds, startled by my sudden movement scatter in every direction, settling on the sumacs nearby. By the time I take my seat again, moving slowly and deliberately this time so as not to disturb them, the feeding frenzy has resumed. 

It would appear that the chickadees are in charge here. The juncos hold back and rush in only when the chickadees are not feeding. Considering the diminutive and delicate build of the chickadees this is a little surprising but then the juncos only surpass them in size and weight by a barely noticeable amount. As I continue my observations, a new arrival has flown in – a red breasted nuthatch has joined the frenzy and it's appetite appears to far surpass that of the other two visiting species so if it brings its relatives in I may have spoken too soon about the necessity of refilling the feeder frequently. It would also appear that even though it's the smallest of the three species the pecking order has been shuffled in it's favour. At least it would appear that way based on about three minutes of observation. The chickadees remain by far the most abundant so we'll see what happens. There's actually a bit of a feeding frenzy going on here and I suspect it's due to the need to replenish body energy/heat after the cold weather.

Correspondence

The following is an update I sent to the London Sangha for posting on the website. I’m not sure of the exact date, only that it was during November and after the first snowfall that amounted to any accumulation.

Hi again,

Best wishes to everyone in the London Sangha. I think of everyone there often and miss the encouragement and companionship of like-minded people. Life in the bush continues to be an inspiration and a dream come true. Certainly it can be demanding, both physically and mentally, but meeting the daily challenges has proven to be exceedingly satisfying. If it’s true that we learn best from the obstacles which we face, and I believe it is, then I’ve learned an awful lot in the past three months. Much of what I’ve learned is about frugality concerning all those things we take for granted in the city like electricity and water and heat are concerned. I can no longer take any of them for granted. Necessities have become luxuries. 

Last winter, when I told friends and family of my plans to pursue this lifestyle the most frequent question was “But what will you do all day?” My reply was that I would spend most of my time ‘just living’ which, it turns out, was truer than I’d imagined. But I’m not complaining, in fact, it’s very refreshing to be living in this manner and I can only see that it will continue to improve. 

To make up for the fullness of my days, the nights are a time to relax and enjoy my surroundings. There is something about having a single eight-watt lightbulb or a couple of candles burning in the house while sitting about reading or answering e-mail or doing research on the internet that is very satisfying. And then there are those nights, most nights in fact, when I awaken in the wee small hours of the morning, glance out the window strategically placed where a headboard would normally be to see Orion and the Pleiades, the Seven Sisters, lingering there just above the trees, more brilliant than any city dweller could ever imagine. It’s moments like these which serve as reminders of why I chose to forgo many of the luxuries of city life.

This morning, about five I think it was, I looked out my headboard observatory to be greeted by a sure sign that winter had arrived. A shimmering ghostly white blanketed the ground, limbs of the trees reaching ground-ward  under their newly acquired burden.

Later as Molly and I ventured outside, it felt great to breath in the cool, clean air that freshly fallen snow seems to bring with it. As we walked, a quick glance backwards revealed our wanderings imprinted in the snow, intermingled with those of all the creatures which had been out during the night. Never have I felt closer to nature, never so free. Never have I been more aware that I am an integral part of my environment, that everything is connected. As we continued on our walk, the gap between subject and object, between self and other, grew less and less. With every day that passes it becomes more and more apparent that everything is truly connected. 

The staff of Life

Tuesday, November 5 

...

Have bread rising which should be ready in a half hour or so for next step. The first part took about an hour. I used Robin Hood multigrain flour for the bread. This is a major step toward self subsistence – no more bread buying – if it works out that is. If not I’ll have to keep trying. The trickiest part may be maintaining a constant temperature of 400°F in the wood stove; I have currently let it cool down a bit but will get the temperature up again by opening the vent a few minutes before the loaves are ready for the oven. I used the recipe on the bag even though I have many more recipes available in Val’s cook books. My reasoning is that if it’s on the flour bag, then it’s probably as close to failsafe as one can reasonably expect. I mean, Robin Hood wants me to be successful so I’ll buy more of their flour, right?  There will be plenty of opportunity for me to experiment later on. 

Yesterday evening I was exhausted. I slept off and on from 6:30 to 10:30. Then read for 30 to 40 minutes before going back to sleep again. I got up at 5:50, more accurately, I woke up at 5:50 and did my computer thing in bed for some time. Red River cereal has become my breakfast of choice most mornings. It’s more or less a return to old ways which is good I think. Means I am setting up a routine, speaking of which, I should meditate for a bit until the bread is finished rising. 

Back to the bread which rose perfectly filling most of the large, heavy ceramic bowl which I’d acquired for just this purpose. It is now on the warming shelf of the stove for the second rise. The anticipation of actually making my own bread is on the rise as well. 

Voila, the bread is perfect! I removed it from the oven at 1:25. I managed to maintain an oven temperature of between 350° and 400°. The bread was in the oven for approximately 30 minutes. I am now having my second piece, slathered in butter, with a glass of wine and Swiss cheese while a shepherd’s pie cooks in the oven. It will be ready long before dinner time but I will keep it in the warming oven while Molly and I go for a walk to celebrate my culinary feat.

I simply can’t say enough about baking my own bread. The first time I opened the oven to check on it, I was reminded why making bread was such a great experience – it's all about the aroma, and I have to say that the smell that greeted me when that door opened was pretty damned amazing. I can't, in all honesty, think of anything that smells better than bread in the oven, and I can’t help but feel that the fact that I was using a wood stove added to the effect.To quote James Bearde "Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"

Furthermore, it was a very nostalgic experience because I associate that wonderful aroma with Val. And as the bread was coming out of the oven she was definitely in my thoughts just as much as the bread itself. In fact, the two strands of thought were inseparable, the two woven together through memory and the current experience. I even stopped to ask if she was proud of my accomplishment. 

I've been anticipating the first bread making session for some time now for it is, in essence, another milestone, another indication that I am coping, no, more than that, I am proving to myself that I can do all manner of things that I’d merely considered in the past. And it’s all very satisfying. And as much as I worry about things, like that bloody well for instance, it is experiences like this one that make it all worth while, that tell me that I’ve not made a mistake in choosing this lifestyle.

Thinking back, how many times did I say to Val "Don't bother making bread, we can buy some you know." This, after she'd been working all day, cooking no less, but she always insisted that it wasn’t a problem. Just an indication that no matter how tired she was, she always put others before herself. It pleased her, made her happy, that she was doing this for someone else because it made them happy. Selflessness manifested. -also adds to the feeling I got when baking bread and how I look forward to my next visitors so I can share my success with them.