WHOOSH

 

Whatever anyone says, the kids aren’t alright. Emotionally speaking, that is. But we deal, even if the current state of affairs makes it hard to be there for them. That’s today’s sad comment.

These motion shots always remind me of Caine (I miss her) and somehow I forgot to transfer the best one (working from my phone). But I’ll find it! There’s also still plenty of bird to get more.

Consider these teaser tit pics. But I will call them by their adorable Canadian name this time, because I also miss Canada. My mum is still being responsible and not flying back. So there’s that, too.

Chickadee whoosh… (c) rq

More chickadee whoosh… (c) rq

Chickadee whoosh while told off by a brambling. (c) rq

 

The Bangles – Hazy Shade of Winter

The original may still be the best, but I love this cover.

What do you mean, poor people should have tasty food?

Pretty regularly you get not poor people all over (social) media being upset at the idea that poor people might eat something other than oats. Like buying a birthday cake on food stamps or the whole rule where you cannot buy hot food on food stamps which is only good for punishing people who may not even have cooking facilities. Or the recent scandal in the UK where the families that qualify for free school lunch got food hampers instead of a voucher, because they might buy something the Tories don’t approve of. Basically the same people who will tell you that all Cubans receiving staples of rice and beans is a horrible sign of socialism will demand that poor people in capitalism never eat anything but staples.

 

But sometimes “the left” isn’t any better and all signs of people enjoying food is seen as decadence. Last summer somebody dared to post a picture of her lunch, doing basically the thing social media was invented for, and received hate and harsh criticism for, checks note, basically having an unconstructed sandwich for lunch. Now, the ultimate irony is of course that in France a charcuterie board is probably the most “paysanne”  (rural and down to earth) lunch ever and nobody in the country of foi gras would think it bourgeois, but I guess for some people anybody having food that is not shitty (and has been that shitty for at least three generations) must be condemned as a sign of being a member of the elites.

You think that’s funny? Here’s one even funnier: You take an item that used to be present in every kitchen like the good old cast iron skillet, but got often thrown away as “new” things like teflon coated frying pans came up (making their descendants have to buy them again, thank you, grandma…) and declare them to be bourgeois. I mean, unless you decide you need Le Creuset in your life, they are not even expensive new and you can get them second hand because they are practically indestructible (unlike the silly teflon coated ones).

Which gets me to a hypothesis: The people attacking others for enjoying food are simply bad cooks. They themselves have no idea about how to prepare a tasty meal, regardless of whether the ingredients are cheap or expensive (tonight’s dinner: griddle cakes. Most expensive item: an avocado as a side dish. Cost per person: 1.50, including the avocado). And because they can only get good food when eating out, they equate good food with luxury. They would totally buy a cast iron skillet just to let it rust  (and put it in the dishwasher occasionally because it looks icky), but then they get angry at not being able to use it, so they have to declare it a “hallmark of bourgeois life”.

 

So, what’s the food or cooking item you’ve been shamed for because it was deemed “too bourgeois” (for a commoner like you)?

YouTube Video: 5 Biggest Lies of Knife Sharpening

In my opinion, every household should have at least one person who knows how to sharpen a knife and occasionally does so. Not that good knives need to be sharpened very often, but even the best knife will get a bit dull at some point and it will need to be sharpened.

But most of my friends do not know how to sharpen knives, some are even afraid of it. There is in my opinion absolutely no need to be afraid of sharpening knives, and you do not need any fancy or expensive equipment either. And when searching for knife sharpening info online, one can encounter some pretty wild stuff, sometimes stuff that is not true.

Two-three years ago during one of my yearly get-together with friends from university, I was (as usual) dismayed by the state of knives in the communal kitchen at our lodging, so I have decided to sharpen at least one knife to a state when it will cut and not squish. However, on this particular trip, I have forgotten to take a whetstone, so I had to do without it.

I went on a walk in the forest and I have checked the geology on the wayside, where the bare rock was exposed. It was granite, which is of no use. However, where is granite, there often are metamorphic shales nearby, so I went further – and it was indeed just a few km further (about a half-hour walk). This particular metamorphic shale was phyllite, which is suitable for making a whetstone. So I took two stones to a nearby stream and I ground them against each other until I got perfectly flat surfaces.

And thus obtained whetstone worked perfectly well. The knife did not have the best edge it could get, but it was good enough for cutting safely and comfortably. I have even managed to teach one of my friends how to sharpen with it, and I did recommend to him to buy a professionally made one afterward.

And what did I recommend to him to buy? A cheap two-layer whetstone for 10,-€, 100 and 300 grit. The same one with which my father was sharpening knives his whole life and which I sometimes take with me on my travels.

If you are interested in learning how to sharpen a knife, I do recommend the above mentioned Burrfection YouTube channel. He does explain the principles well, without exaggerating. And he supports his claims with empirical evidence. For example, I have said to my friend that sharpening angle more or less does not matter if it is between 10-20° and constant throughout the blade. That claim was based on nothing more than my subjective experience, which could be mistaken. But Burrfection did say the same and he has the equipment to test the said claim. So he did.

Do not be afraid of knife sharpening. The basics are easy and more than enough for a typical store-bought mass-produced western knife.

The Art of …

… flowers, by  Raku Inoue

This Montreal-based artist uses fresh flowers to create images. The pictures below are from his Natura Insects series, and you can read more about it at My Modern Met. You can also visit the artist’s web site, Reikan Creations, or his Instagram page, where you will find even more awesome whimsicality.

Kabutomushi (Japanese Rhinoceros Beetle), by Raku Inoue. Image from My Modern Met.

Black Widow, by Raku Inoue. Image from My Modern Met.

Butterfly, by Raku Inoue. Image from My Modern Met.

 

Northern Parrot Substitutes

Hi everyone, things are nuts, but what can you do. I’ll complain later.

Winter has come, with so much snow, it’s wonderful. Never a better way to get the kids outside.

This year I also decided to tame some crows (progress: none), since they were stealing the walnuts anyway. As a side effect, I decided to feed all the little birds, too. I put out large nuts for the large birds, and keep the others supplied with sunflower seeds and pork fat. The nuts disappear, but I still have no crow friends to gloat about…

Anyway, I can’t compete with Charly’s amazing birds, he’s certainly got some wonderful rare species showing up, but I’m quite pleased with this year’s feeder flock. Tit pics later, currently I’m most proud of my bullfinches because at least two couples live nearby and visit.

They obviously don’t mind each other’s table manners… a match made in heaven!

Taking care of the competition… (c) rq

 

Wipe your beak. (c) rq

 

I got one photo of both together, then the male walked out of the frame. (c) rq

 

No napkins in nature, I guess! (c) rq

 

Goldifnches!

These were very welcome visitors – about 8 to 10 of them. Last year I have seen no goldfinches at all, the whole year. A small flock last week made me really happy.

© Charly, all rights reserved. Click for full size.

© Charly, all rights reserved. Click for full size.

© Charly, all rights reserved. Click for full size.

The Art of …

… trash, by Portuguese artist Artur Bordalo

I recently discovered an artist who is bringing attention to the problem of environmental waste and, in the process, making treasure out of trash.

Big Trash Animals’ by Artur Bordalo is a series of artworks that aim to draw attention to one of the world’s most pressing problems: Waste production. The overproduction of things like plastics and metals, a general lack of recycling and the ensuing pollution that it causes has a devastating effect on the planet, and we shouldn’t just learn to accept it as a necessary evil.

The full story, along with more photos, is at Bored Panda.

Trash Cat, by Artur Bordalo. Image from Bored Panda.

Trash Bird, by Artur Bordalo. Image from Bored Panda.

So, Does Homemade Honing Steel Work?

I think it does.

My mom’s knives needed to be sharpened. Normally I would sharpen the knives with the current manufactured batch, but since the honing steels, whilst not finished yet, got to a stage when they can be at least tested, I have decided to test them. So instead of sharpening the knives on my belt grinder and stropping them with the MDF wheel, I have sharpened them the old fashioned way on a whetstone and then honed the edge on steel.

First a picture of a “blunted edge” bevel.

Edge bevel before sharpening. © Charly, all rights reserved. Click for full size.

You can see the perpendicular scratches right near the edge. Those were made by the belt sander. The angled scratches are from half-arsed maintenance with a whetstone that I have done last week when I did not have time to do the job properly. This is not, strictly speaking, a blunt knife. It would still take yer finger off in a jiffy and was perfectly fine for hard veggies like carrots and taters. But it did struggle with tomatoes a bit. Notice how the light reflects differently from the mirror-polished primary bevel, which thus appears nearly black.

As far as size goes. this bevel is very small – about 0,3 mm wide.

100 grit bevel re-established at ca 15 °
© Charly, all rights reserved. Click for full size.

First I have re-established nice regular bevels at 15° with the rough side of the whetstone, which has circa 100 grit. 15-20 passes were needed, even though the bevels are very small – the steel is very hard. It does not look very different from the first picture, except for the scratches being all angled all the way to the edge now. On carbon steel, this would establish a so-called “needle” which is a thin foil of steel on the edge that bends and cannot be ground away, but I have not seen this happen with N690. The needle here breaks usually off very easily, leaving behind a bit of jagged edge.

320 grit bevel smoothened
© Charly, all rights reserved. Click for full

Fine 320 grit side of the whetstone is used to slightly smooth the edges and eventually break off the needle on harder and brittle steels (like most stainless steels). However here it does not look that much different from the second picture, which I did not expect. The knife at this stage is perfectly capable of cutting tomatoes, but it does not shave hair yet. And this is where the test of the honing steels comes into play.

Bevel burnished by honing steel.
© Charly, all rights reserved. Click for full

Now the bevel looks significantly different from before. Note that the edge is now mirror-polished between some of the deeper scratches – the light reflects very differently from the bevel than it did before. The knife is now also shaving-sharp not only tomato-cutting-with-its-own-weight sharp.

So TLDR is –  Although this is not a scientific proof, I am convinced and I think the honing steel works as intended.

Resin Art: Just Tell me to Stop and I’ll Simply Ignore You

A girl can never have too many earrings…

©Giliell, all rights reserved

Mermaid tears. The little droplets are perfect for using up leftover resin. For one thing every resin set with moulds contains a packet of those small screw eyes. Because a 10 ct article suddenly turns three moulds into a 53 pieces craft set, so I have more than I’ll ever need. And then there’s always going to be some resin left over and I can turn it into droplets. One isn’t much, but put them together and you get this.

©Giliell, all rights reserved

Geometrical lines are another thing I dig right now. OK, I dig everything right now.

©Giliell, all rights reserved

I poured some blanks with epoxy resin because after I’m done neither the bubbles nor the matte surface matter, and it’s a good way to save up on the expensive UV resin. Art is never a cheap substitute for therapy. It’s a damn expensive one. But hey, right now I have no other way to spend my fun money but buying craft supplies on Etsy and it does me so much good. Three hours a night where everything is nice and pretty and I don’t eat my body weight in chocolate.

©Giliell, all rights reserved

I like how these turned out, I don’t like how some dyes completely change their hue when hardened under the UV light. The blue was much more pronounced before hardening. That’s probably the next trip to the virtual art supplies store.