Four Burners Theory: Back to School Again

An encore post with a few updates – all updates in Italics. 

In the midst of Back to School preparations, it seems appropriate to discuss the juggling act we call work-family balance. Sometimes we’re juggling tennis balls, all the same size, all the same weight, all responding the same way. Then someone tosses us a watermelon, and the whole juggling act changes.

Another way to look at this is the Four Burners metaphor. Imagine a stove with four burners, each representing a task. Can you tend all four without burning a dish or forgetting to add an ingredient, therefore ruining the meal?
Is the four burners theory accurate? Realistic? If all four are equal, maybe it is. But life’s tasks are rarely equal. The first day of school requires a bigger burner. Packing a young person’s possessions in the van for the big move to a dorm is a burner that simmers for a while, then comes to a quick boil. In my life, sending my kids back to school coincides with preparing to teach another new group of elementary students. My teaching assignment is the same this year, but I need to move my materials into a new cubicle. That’s a front burner task, but it will cook up quickly.
We’ve learned to survive these chaotic first weeks of school by balancing and “cooking” ahead. Every night I set the table for breakfast, pack my lunch, and set out my (admittedly simple) clothes for morning. By planning ahead, slicing and dicing the ingredients for the next day, we can cut out one burner. Our family spends much of the summer catching up on routine appointments, too. Dealing with routine dental care and physicals and eye exams in June, July, and August means one less pot to stir come fall.
Filling the freezer and putting up foodstuffs is another step in maintaining the cooking – this time in a more literal sense. Each bag of healthy local vegetables in the freezer is one less that we have to buy. A shorter grocery list means less time at the store, less money out the door, and less pressure on us to produce the produce. Um, yeah. You knew what I meant, right? We bought an additional chest freezer when a local appliance store went out of business, so I’ve spent a lot of time prepping peas, beans, corn, and more for the freezer. That task is more like a slow cooker than a burner because I’ve been at it little by little all summer long.
Thinking of all this late August and September busy-ness makes me feel stressed already. I think I’ll go water the garden; that’s a task that provides relaxation, not stress. Turn off the burners; I’m hooking up the hose to the rain barrel. And that, my friends, is balance.

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So on we go – grief or no grief

The flurry of posts and memorials for Robin William’s death has subsided a little. Life goes on and on.

Meanwhile, I keep going to the Farmers’ Markets. The act of going & the act of buying followed by the process of preparing and freezing or canning or cooking… Let’s start over before I create a huge run on sentence.

 

Wednesday's Market

Wednesday’s Market

The act of going to the market is therapeutic. I get to talk to people, ask questions, and interact positively.

The midweek market is a place filled with happy people! If you look closely at the photo, you’ll see two bunches of carrots. A vendor gave me the second bunch for free because I bought peas and beans from him. He was just being generous and nice – he didn’t know I had a pet rabbit at home waiting for fresh food like this.

No Parsley or Sage

No Parsley or Sage

Rosemary, Thyme, and Lemon Basil hang in the attic. They’ll hang from those hooks for at least two weeks until they’re dry or pretty darn close to it. Like gardening, hanging herbs for drying demonstrates a belief in the future. They won’t dry overnight.

Like gardening, drying my own herbs is a process, not a product. So on we go, growing  and harvesting and gathering what we’ll need for the future. The future looks good.

 

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Saturday! In the Market!

I bought a lot of peppers on Wednesday. Thursday was dill pickle day. I hope the pickles work out this time. I’m close to giving up on dills, at least from my recipe books. I might go to a commercial mix instead.

All set to pickle! And more!

All set to pickle! And more!

I had already brought in a meager harvest from the backyard.

Peppers (4 kinds), beans, and two more heads of garlic

Peppers (4 kinds), beans, and two more heads of garlic

I mentioned pickles earlier. I’d be a little, no, more than a little bit bummed if I didn’t have a way to use at least some of the fresh dill that’s growing in the backyard.

Dill, not popcorn.

Dill, not popcorn.

The brine didn’t smell the greatest, so I really don’t know if it worked. Fresh dill and fresh garlic – I hope it all came together. I will have to wait two weeks and then open a jar. Suspense, suspense.

Meanwhile, the Saturday market came by. We took time to listen to some good live music – and I do mean good quality. My fair city plays host to its second annual Mile of Music, and one of the headliners was performing, for free, at the downtown farmers’ market (Hillary Reynolds Band). A little bit down the road we saw one of the lesser known but still awesome bands (Holy Sheboygan) singing and dancing and making people smile. Then we slipped into a coffeehouse and listened to a group of brass players jamming, just jamming.

Oh, the market. We brought home all this – plus corn.

Saturday Market! Fresh food and fun.

Saturday Market! Fresh food and fun.

My parsnips are not quite ready yet, so we bought some. I also picked up beans, green and yellow, in honor of Packers preseason starting tonight. Packer beans!

There’s my work for the rest of the weekend. Watch Brewers and Packers and prep vegetables for freezing. Ah, summer in Wisconsin.

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‘Tis the season – for rhubarb, too

I don’t remember where I read it. A gardening and cooking article stated that rhubarb is past its prime and not much good after July 4th.

My rhubarb didn’t get the message because it’s still growing.

I pulled a few pounds from the freezer to make into sauce. Then I harvested about another pound of the fresh stuff.

Rhubarb, ready for dicing

Rhubarb, ready for dicing

Here’s the fun part. After harvesting a big stack of fresh rhubarb, the remaining rhubarb looks like this.

Still Growing!

Still Growing!

We had rain yesterday, so the soil and the surrounding grass look much greener today. If this continues, we’ll have apple rhubarb cobbler, crisp, and maybe even rhubarb applesauce in the fall!

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The Economics of a Garden

I’ve never kept track precisely of the cost of gardening. I read The $64 Tomato a few years back, and I was a little disheartened by his cost analysis. Today, while Amigo got a haircut, I browsed a magazine that listed “Grow Your Own Vegetables” as a money saving trick. The featured couple broke even on their backyard garden, but they predicted a better outcome in follow-up years because the majority of their costs were incurred building the raised bed itself.

I had significant expenses in expanding my backyard plot this year. Chuck repurposed the boards, so those were no cost. He used mainly screws and tools that he already owned, so there again was no new cost. We laid down a base for the soil by using home made compost and biodegradable waste from our adorable pet bunny – her litter boxes, if you need it spelled out for you. We bought ten (twelve?) straw bales last fall at about $6 each. Then we built up the soil using commercial topsoil purchased from a local store for a total of about $120.

Seeds and seedlings added to the cost total, but not much. I save a considerable amount when I’m able to start tomatoes and peppers from seed rather than buying seedlings. This year, I lost some of those starter seedlings due to neglect while I regained my health. All that survived are thriving now – and that includes both me and the seedlings.

Then we’d need to figure out a cost estimate for the amount we saved. So many heads of lettuce, parsley (a.k.a. bunny food), radishes, salsa, tomato sauce, etc. – this would be difficult, if not impossible, to inventory and calculate. In general, we eat fresher and better quality when there are foods available in the backyard.

Then there are the perennials: rhubarb, green onions, raspberries, chives.. those incur no new costs. They just grow. Does that balance the produce I buy from the farmers’ market? It’s complicated, it is.

Cost savings? If I really want to, I could keep a spreadsheet next year. Then again, maybe not. It’s such a pleasure to plant seeds and watch them grow, I can’t really quantify it.

Frankly, no matter what the size, a garden is priceless.

 

 

 

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Welcome! Garden Tour, part two

Squares

Squares

I left you yesterday with a big view of the big garden area. When Chuck put this together, he created walkways so I could plant, weed, and harvest without slogging through the dirt. Not that I mind playing in the dirt – but back to the garden tour.

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One set of straw bales plays home to jalapeno peppers. I predict salsa in our future.

More peppers

More peppers

One the other side, the bales provide soil and support for yellow banana peppers. These are delicious. We eat some, freeze some, and last summer I pickled some.

Beans, beans.

Beans, beans.

Two squares are devoted to beans, the green and yellow kinds. Some type of furry creature has been nibbling here. The evidence points toward a deer, and we do occasionally see one of those lovely critters in the area. I just wish they’d feast on something else.

Tomato, tomahto

Tomato, tomahto

The tomatoes also get two squares. This one is growing like wildfire. It hardly needs the support poles; these tomato plants are winding together to hold each other up!

Bunny food! And people, too.

Bunny food! And people, too.

A variety of lettuces fill the center square. There’s one empty corner. My theory: old seeds that didn’t grow. Oh, well, I have plenty.

Well, folks, despite the late start, I’m growing quite a bit of food for my family and friends. I don’t feel like a doomsday prepper (yet), but I do enjoy the feeling of watching the garden grow.

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Souvenirs!

Cupcake Mix; in the corner, rice

Cupcake Mix; in the corner, rice

I like souvenirs that we can use and enjoy. The cupcake mix was simple to bake, and it included the frosting, too. I dug way back into the kitchen cupboards and found out I did, indeed, own a batch of cupcake papers. I usually bake muffins without these.

Amigo liked the cupcakes and remembered hanging out with a cat under a shade tree while I shopped.

I bought a coffee cup, too. Picture will come later – when I remember.

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Be Prepared!

In May of 2013, we had a nightmare situation that started when I went to the sink to wash my hands and found No Water. This situation haunts us mainly because it led to an emergency evacuation (gas leak) and months of repair and cleaning. When the water department from my fair city scheduled a time to come over to install a new meter, we combined that with a  from a plumber to get a couple more things done “as long as the water was shut off.”

Amigo and I were home. Chuck, lucky guy, was at work and didn’t have to deal with the immediate effects of having no water. Call me paranoid (and you might have a stroke of truth there), but I prepared in advance.

Steamer: full of water

Steamer: full of water

I knew I wanted to cook fresh vegetables in the steamer for supper, so I filled the steamer with water before lunch.

Canner full of water

Canner full of water

I was planning to make raspberry jam that evening, so I filled the hot water bath canner in advance, too.

I had rice on the menu for supper, too, so I chose a soup stock for cooking the brown & wild rice mix.

I achieved my goal: I was ready to cook supper, whether the water guys were finished or not. This helped with my second goal: keeping both myself and Amigo calm. Since I had everything I needed for cooking and we had enough water in the toilet tanks that we could, ahem, use the facilities, all was well.

Be Prepared; it’s not limited to Scouts. It works for parents, too.

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Friends

When La Petite was in school, we saw her friends a lot. We made them welcome at our home, and they came over in large groups to hang out and drink our lemonade and sodas.

It’s a little tougher for Amigo. His best friends are scattered all over the state of Wisconsin. He met them at the state school for the blind, which serves the entire state. Luckily, Amigo and I enjoy road trips. As soon as we set up our trip to the Great Lake Superior area to see a Big Top Chautauqua show, he mentioned that one of his friends lives in a tiny town close to our destination. Amigo (who is showing major skill in arranging visits – future party planner, perhaps?) got in touch with his friend’s family through Facebook and made all the arrangements for us to stop by and visit.

The next day, they went fishing together.

"Chuck" helps the two young people bait their hooks

“Chuck” helps the two young people bait their hooks

Canes do not do double duty as fishing poles.

Canes do not do double duty as fishing poles.

I’m not much of a fan of fishing, but it was fun to go along and be a spare sighted guide from the car to the end of the dock.

Neither caught any fish — just algae — but it was fun. Her family sent us home with a package of their own home-made Polish sausage. Mmm – it was delicious. We left a thank-you of a few of my own homemade jams and pickles.

Readers, what do you like to bring along for getting-acquainted gifts? Since I started canning, it’s been easy. How about you?

 

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Signs of a Good Vacation

THO?

THO?

We were close enough to the U.P. that a sign in Yooper language made sense. But what is the last word supposed to be? I can translate Mmm, dat coffee! but THO? I’m lost.

Starbucks in the lobby and in the breakfast cafe: what do you think was in the hotel room coffee makers? Close, and if you’re a coffee aficionado, you might know that it’s from the same company.

Seattle's Best, in regular and decaf

Seattle’s Best, in regular and decaf

I made some in the room on the second day — the day we all slept late and actually missed breakfast hours! We’d had a fun and full day, and we really, really needed the extra sleep.

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