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

Pimmy’s Appointment

Friday, November 22, 2024

This morning, my donkey Pimmy will visit her veterinarian. She’ll be checked for the status of her diabetes and Cushing’s disease. I will receive ongoing care instructions.

If she’s doing well and her diabetes has become controlled, Pimmy still needs medicating, but maybe only once daily, for Cushing’s. Medicating once would be welcome–easier and quicker.

From the outside, Pimmy looks excellent. She’s lost some weight, has a thick and shiny coat, and has a big appetite for her allotted hay drops.

I might have problems today loading Pimmy into the horse trailer. She might resist if my horses aren’t on board, so she may be with them. If so, I’ll try coaxing her inside by showing her a big carrot (which she’s no longer allowed–too much sugar). If she hops into the trailer, I’ll give her a bit of the treat.

Dear Friends: Today, I will take pictures of Pimmy, healthier and prettier now. Diana

Chicken Love

Thursday, November 21, 2024

Since it’s getting colder outside, I’m dusting off my trusty slow cooker. I will combat this period’s tiring darkness by arriving home from work and finding comfort food at the ready. My first brew will be chicken with rice and vegetables. As in ancient ads, my dinner will be, “Umm, umm, good!”

Recently, I elected to combat increasingly higher food prices by becoming a vegan, except for eggs. My flock of chickens provides eggs and is treated humanely, so I’m not inner-conflicted about calling myself a vegan and eating fresh eggs.

It’s odd, right? Being a vegan while anticipating a waiting chicken dinner in my slow cooker?

Here’s what happened: While scrambling around in my refrigerator and pantry for strictly vegan foods, I discovered many edible meat-based foods on hand. I considered discarding all those but felt doing that would be mega wasteful.

My rationale for going vegan is to avoid ever-heightening prices for both real and lab-grown meat-based foods. However, becoming a vegan must be on hold until I have used up everything stored, edible, and soon unwanted.

Dear Friends: Wasting is sinful, and I can’t, but transitioning should be easy. Diana

Wintery

Wednesday, November 20, 2024

Our day with snow is history, and now the strong winds are visiting. And rainy days, too.

These are also shopping days. The department store where I work part-time has many customers inside, enjoying the beginning of Black Friday season. BF season will extend in our store to the day after Thanksgiving—the real Black Friday day. Theoretically, by then, merchandise would be well picked over, but since Christmas follows on BF’s heels, shelves will remain well-stocked.

I’m having fun at work among the season’s early shoppers, most of whom are in a good mood. They feel “ahead of the game” and are discovering preferable merchandise at discounted prices. Cold, wet, and windy weather helps businesses boom. People opting to be inside enhance the welfare of retailers by shopping.

In Central Oregon’s sharper weather, a comparatively large population opts instead to be outside. Many are skiers passionate about tackling the snow-packed Cascades. Others love treading deeply in the freezing landscapes to construct igloos and camp inside them.

Years ago, I opted to be outside more than inside during winter months. Almost daily (if temperatures weren’t under 30 degrees [so my fingers wouldn’t wholly freeze]), I rode on horseback. (Unshod horses find excellent footing in fresh snow and aren’t fazed by unexpected rain.) My dogs usually ran alongside and could stay with the action.

In inclement weather, horses and dogs are tolerant and hearty; they’re fabulous companions.

I have digressed again, this time from retail and Black Friday topics. Thinking about winter weather and enjoying pleasant memories made me do it.

Here’s one of my favorite images from past winters. My calm Sunni is in a snowstorm.

Dear Friends: Have a beautiful day. Diana