Beany

Monday, December 02, 2024

I’ve searched for equipment to make coffee each morning, hoping for faster, hotter, and possibly tastier javas. That’s guided me to acquire an electrical, quick pour-over coffeemaker that works well and several nonelectrical pour-over varieties. I’ve used them all, and each produces an adequately satisfying cup of coffee. The pour-overs commonly instruct users to make coffee from rough-ground grains.

I’m busy, so I avoid grinding by using preground coffee. I prefer beans that have been single-sourced from mountainous South America. I’ve learned that coffee beans have many varieties of complex flavors, from factors like growing terrains and processing methods. To me, South American beans are high quality and consistently satisfying.

Learning can be a game-changer; I began exploring the world of coffee beans for a commonly acknowledged “best” bean. The consensus is that the best beans are grown in Africa, and at the top are Ethiopian beans. I have gathered that Ethiopia is considered “the birthplace of coffee” and that its beans offer many flavors, described as bright and floral or rich and complex with “fruity acidity and delicate sweetness.”

I’m in, and finally, a pound of Ethiopian coffee has arrived. Its packaging recommends using a French Press, which works for me. Tomorrow morning, I will discover if African beans produce a comparable or better cup of coffee than South American beans.

Dear Friends: I love how a “little learning” opens avenues to more learning. Diana

Coping

Sunday, December 01, 2024

The outside temperature is thirty degrees F., which is freezing. I don’t look forward to being in it and feeding my horses, but shortly, I will.

After my late shift last night, I’m due early at work today. The department store’s closing hours are extended, and yesterday, I fed my horses close to midnight. My working schedule through December will be a scramble of being available when most needed.

Last year, I made it through these holidays. I worked unpredictable hours at my outside job and handled critical needs at home. Repeating that might be easier because I’m now a more seasoned employee who knows the ropes, players, and routines.

In rising to the outside work challenges, I am trying to offset a tendency to let things slide. I am practicing becoming more efficient by working from daily “must-do” lists and multitasking.

Ahead will be more, but now, I’ll go outside and feed my horses this very brisk morning.

Dear Friends, The beings’ capacities to learn and adjust are remarkable. Diana

Affects

Saturday, November 30, 2024

Yesterday was Black Friday. Working in my part-time department store sales position probably logged me some 40,000 or more steps. The store was so busy that we, working, barely took breaks and later went home exhausted. All is good toward the store’s goals.

Before leaving for work today, I will search for ideas for a “shoe keeper” that suits a designated space. I have notions, tools, and (primitive) woodworking skills; I want a design that’s easy and quick to produce. I feel like doing some woodworking; a shoe keeper is a worthwhile objective.

The news these days, increasingly to me, is a jumble of concerning affairs. Maybe the physicality of woodworking is an acceptable alternative to worrying about world affairs. That might be why I lean toward the physicality of performing work on my home and property and toward my outside work in a busy role.

In the short term, remaining active at home despite less daylight and doing sales for Christmas will keep me hopping to care for property and animals, meet my part-time employers’s needs, and play with woodworking.

Dear Friends: World affairs aside, Christmas rush-shopping starts now. Diana

Moving On

Friday, November 29, 2024

Today is post-Thanksgiving and Black Friday, the annual hottest sales day. The department store where I work part-time opened today at 6:00 a.m., four hours earlier than usual. Luckily, I wasn’t assigned to work mega-early, but I will work this afternoon in my old stomping grounds, the Jewelry Department.

My Thanksgiving Day was pleasant. Free from my outside job, I handled some property needs before joining friends. In my transition toward becoming a vegan, I opted for salad and soup. Those were plenty satisfying and supported my program.

I have chosen against making a sudden complete shift to veganism. My freezer has stored foods that aren’t vegan and that I don’t want to trash. I’m totally ready to go vegan, but with groceries nowadays so expensive, wasteful tossing feels sinful.

Dear Friends: Enjoy shopping today, and soon again, the Christmas sales. Diana

Turkey Day

Thursday, November 28, 2024

Happy Thanksgiving, friends!

It’s cold and windy here in Central Oregon after a couple of snow-like dustings earlier in the week. Today promises to be lovely.

The header photo salutes my two hen turkeys: delightful, smart, and affectionate birds. I’ll never again cook or eat turkey. It’s hastening my transition to veganism (except for eggs from my well-treated chickens–also delightful and chicken-smart with less affection toward me.)

Todday, I will make time to relax, doing lots of whatever feels simply good–preparing to be mentally alert and quick tomorrow in my part-time job. The store has called colleagues to clock in by 5:30 a.m. It’s about early Black Friday’s retail rush.

A year of working in a large department store has taught me much about the retail business. I’ll learn more during tomorrow’s intense shopping hours as consumers search for bargains in one or more retail establishments and how situational pressures may affect behaviors, choices, and decisions.

Behaviors under pressure won’t be limited to customers. We who interact with them must remain accommodating, flexible, and quick.

Dear Friends: Again, I have digressed from the point: Happy Thanksgiving! Diana

Holidays

Wednesday, November 27, 2024

Happy Pre-Thanksgiving Day!

In my part-time job, while checking out customers, I’ve listened to various threads from individuals about how they are cooking and generally preparing for tomorrow. One threat concerns rushing as the holiday draws near; another leans toward planning: for example, collecting the most significant items a month ahead and picking up bits and pieces before Thanksgiving Day.

My collective memory of cooking for Thanksgiving starts with thinking. I’d dwell on potential needs for items and the cooking effort. Mostly, just before the holiday, I’d rush out while still empty-handed and try to collect everything. Over the years, I learned a less stressful mode of being a satisfied dinner guest, not a host.

I have begun rethinking that history and find my perspective shifting. This year, my part-time work has introduced me to coworkers and customers who, like me, are without a family or at least none nearby. We share interests and enjoy conversations, and a holiday potluck might be appealing.

If a potluck happens and I elect to cook something, I’d best borrow a page from my wisest informants by planning ahead. I would acquire “big things” early, collect incidentals afterward, and cook segmentally instead of all at once.

Dear Friends: Learning and evolving nudge for changing perspectives. Diana

Culturally Resonant

Tuesday, November 26, 2024

I went to our local twenty-four-hour supermarket through late afternoon’s gloomy drizzle, not knowing exactly why but vaguely needing something. Many others, like me, were braving the chilly drizzle by hurrying into and out of the store. Once inside, I found myself maneuvering around other shoppers in crowded aisles. Suddenly, I woke up, “Hey, Stupid! This is Thanksgiving week!”

Aha! Thanksgiving had been the submerged but driving idea pointing me toward the market. I looked around with fresh attention, eying the offerings. Relatively inexpensive turkey at holiday time is a huge draw. I won’t be cooking for this holiday but I’d not mind eating turkey next week and probably beyond. I searched through a tank full of frozen big birds for the smallest one, finally bringing home anyway a large turkey, but feeling satisfied.

I’ll cook my turkey on another day off, either this weekend or early next week. Since experience reminds me that I’ll quickly tire of eating turkey, I’ll immediately portion and freeze the cooked bird. I’ll save plenty for my dogs; they won’t tire of eating turkey. My Cockatoo, Peaches, too; he weighs in grams and won’t dent the leftovers. Besides, Peaches favors bones–cracks them and devours marrows.

So many thoughts about Thanksgiving made me reconsider some psychological appeals of Turkey-Time. Essentially, the holiday taps into some of the most basic human needs: connection, belonging, gratitude, and meaning. Often, while busily focused on tasks, goals, and objectives, I disregard those basics. What refreshes me is remembering and thinking about the holiday.

The same will recur at Christmas time. I’ll likely drift again into the 24-hour supermarket and wander toward specialty foods. And, from deep in my mind, recalling pleasantness: feeling actively connected and belonging, thankful and meaningful.

Dear Friends: The coin’s other side: I need this giant turkey like a hole in my head. Diana

Beaning Up

Sunday, November 24, 2024

Every morning, I drink coffee, preferring to make a speedy cup. I love good coffee’s smells, flavors, and warmth and use Arabica beans. I’m disappointed that modern Keurigs don’t produce coffee hot enough, and I dislike tepid coffee.

Years ago, I owned an original Keurig, an excellent machine, my long-time go-to for hot, tasty coffee. Unfortunately, it died, and subsequent Keurigs have been disappointing. None reproduce the original’s hot, high-quality output.

I’ve been researching coffee-making methods for gaining heat and taste quality. I’m leaning toward pour-overs and French pressing, both fast methods that push boiling water directly through coarsely ground beans.

I’m learning that controlled extracting is high among brewing methods. Steeping hot water directly through beans extracts oils and produces bolder cups with “heavier mouthfeels.” I want to enjoy coffee’s nuanced aromas and flavors. I will be experimenting with pouring-over and French pressing. Maybe one or the other, or both, will satisfy my coffee needs.

Dear Friends: Fast, inexpensive, effective brewing, enhancing finer beans. Diana

Big Checkup

Saturday, November 23, 2024

Yesterday, my donkey Pimmy had a physical exam at Bend Equine. While we await test results, it’s heartening that her veterinarian likes Pimmy’s improved appearance.

She weighs forty pounds less, has a winter-thick coat that is shiny and serviceable, and stands comfortably on now-unpained hooves. Her weight loss, good coat, and unpainful hooves are successful outcomes of combating Cushing’s Disease.

Pimmy will continue receiving medications twice daily and needs to lose about thirty pounds more. If test results indicate we have controlled her insulin levels, we may start tapering one medication. The other medication, to combat ongoing Cushing’s Disease, is required once daily for the rest of her life.

I will continue giving her small feed allocations, and her extra weight will disappear in four to six weeks. If yesterday’s test results show we’re successfully controlling insulin levels, I will explore ways of medicating for Cushing’s without a syringe. It’s a tough call, for a Cushing’s med tastes terrible; equines will smell and resist it. Pimmy clearly finds it a no-like.

Dear Friends: Pimmy’s journey toward healthier living continues. Diana