Relative Something

*this* John W. Hays' take on things and experiences

Happiness Expedition

with 4 comments

Surfing for something to watch during a fabulous dinner of a grilled chicken sandwich with a slice of tomato fresh from the garden and just-picked sweetcorn, brought us to the 2017 documentary, “Expedition Happiness.” What a fun surprise that turned out to be since we didn’t know anything about Felix Starck (“Pedal the World”) or Selima “Mogli” Taibi and their excellent chronicle of traveling Canada, the United States, and Mexico in a refurbished school bus they modified themselves.

Their expedition provided plenty of happiness but was not without trials and tribulations. I found it refreshing that they succeeded repeatedly in reframing the difficulties in a way that always saved room for happiness to continue to exist. I would do well to emulate this exercise as often as I can. My happiness tends to get smothered by the depths of instant despair sparked by one thing after another when trying to bring order to life’s ongoing chaos.

Yes, we have an adopted 16-month-old rescued mixed-breed puppy. Yes, we are caretakers of 20 acres of fields and forests. Yes, we have a 33-year-old log home that is beginning to show signs of settling to a point that deserves professional analysis and possible intervention. Yes, we are both retired and living on a tighter budget than our working years. Yes, we are over a year into waiting on a landscape contractor to finish grading the edges of our 900-foot driveway after being told repeatedly we are on their schedule (current “guess” is possibly the week after next –where have I heard that before?).

Still, I am truly happy, even though I felt a scary twinge in my back yesterday while wielding my favorite new hedge trimmer to cut back tall growth that was bending over our path around the outside of the hay field fence. I changed up my routine for a bit and went back later to carefully finish without further physical damage but as the evening wore on, the rest of my body began the natural reaction of tightening up to restrict movement that might exacerbate the disc degeneration affliction.

I’m happy to be newly inspired to try making use of the little plums we get from a few American Plum trees distributed around our land. Cyndie tells me she did try one year but after pitting and pureeing a batch she had to store them in the refrigerator while heading out of town. By the time she returned, they had fermented.

I think the pitting effort dissuaded her from trying again in the seasons since. Maybe if I offer some of my labor I can coerce her into trying again for a jam or other concoction of her choosing.

When the beautiful fruit is falling off the tree onto our walking path, it seems a shame to not put it to use beyond feeding wildlife and decomposing into our soil.

Taking advantage of free natural fruit growing on our land is the kind of thing that provides bonus happiness for our ongoing adventures.

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4 Responses

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  1. Thinking about your back twinge… have you ever thought about how we ‘walk on air’. You know, we literally takes a few breaths of air and basically take off. When you take yourself lightly that back twinge is really very small and relatively insignificant. That said, you may think I am just ‘full of hot air’ and you’d be right:-). Thanks for sharing as ever…

    Ian Rowcliffe's avatar

    Ian Rowcliffe

    August 20, 2023 at 1:51 am

    • Yes, I would do well to breathe more fully while exerting myself! I always appreciate hearing from you, my friend!

      johnwhays's avatar

      johnwhays

      August 20, 2023 at 6:09 am

  2. Hi John — I think I posted this on BSMN, but to de-pit the plums, I first squashed the plums (when fresh, before putting in cooking pot), actually started that by grabbing handfuls and squeezing, but refined it to have a stainless mixing bowl and using the bottom of my espresso-maker to mash ’em, just enough to break the skins, that’s enough. Get them in the pot, cook down for 30 min or so, then I used the whisk attachment for my immersion blender, carefully, on the slowest speed at first. This could be a mess, so test for massive splatter. (One batch, I accidentally punched the button when the whisk wasn’t fully in the pot … aside from getting burned (yes, wear a shirt when whisking hot plums!), a huge mess and lots of swearing!) Anyway, we’re talking a large, deep pot full to w/in 2 inches of top, so the whisk can be fully immersed, a shallow small batch could be a huge mess. Again, the slowest speed, increase if it seems safe. A couple minutes of this and the pits were definitely liberated from 95% of the meat and skins also separated from pit & meat. Then, ladle into a seive and figure out the best way to press out (pits complicate that, but using the ladle to press in a circular motion seemed to work well enough). This process got about 90% of the meat/juice, leaving a mix of pits and skins. Some kind of juicer might allow centrifugal separation getting more juice, but 90% was fine with me. Get the strained juice/meat back into the pot and proceed from there to the jam stage from what is already the purée stage. Worked fine, in total. I’ve done 4 batches this way, and although I may quit now, I still have many tens of buckets continuing to ripen on the trees, uh-oh! They are delicious!

    John's avatar

    John

    August 19, 2023 at 11:23 am

    • Thank you for the in-depth detail, John! Gives me new inspiration to pick more fruit before the wildlife pick at them all.

      johnwhays's avatar

      johnwhays

      August 20, 2023 at 6:04 am


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