Moose Steaks with Chaga Infused Mushroom Gravy

Thank you for the wonderful Guest Post from Adagio Naturals.

If you have ever made a big batch of Chaga Tea, drank what you wanted and let the rest sit overnight. Wow is that strong. Too strong for your taste? Why not put it in an ice cube tray and pop it in the freezer to use later as a base for this delicious gravy.

INGREDIENTS
½ lbs of whole white or cremini (brown) mushrooms
4 tbsp of butter (or margarine)
If you have ever made a big batch of Chaga Tea, drank what you wanted and let the rest sit overnight. Wow is that strong. Too strong for your taste? Why not put it in an ice cube tray and pop it in the freezer to use later as a base for this delicious gravy.

INGREDIENTS
½ lbs of whole white or cremini (brown) mushrooms
4 tbsp of butter (or margarine)
1 tsp of salt (1/2 for the mushrooms and 1/2 for the gravy)
1 tbsp of cornstarch
2 tbsp of 35% cream
1 cup of strong plain Chaga tea (or 8 to 10 chaga tea ice cubes)
Moose steak drippings (optional – but so recommended). The moose steak can be substituted with beef or pork steaks if you choose.

DIRECTIONS
Add 1 tbsp of butter to a frying pan at medium high heat. Once the butter foam subsides add your mushrooms and 1/2 tsp of salt and fry for 5 to 10 minutes or until they brown up on one side. Then turn them and repeat. Remove from the frying pan and put aside.

If using a moose steak for the drippings add another tbsp of butter and wait for the foam to subside. Turn the oven to 450. Pat dry your moose steak and liberally sprinkle with salt on both sides. Add you steak to the oven proof frying pan and cook on high heat for 2 minutes per side. They should brown up quite nicely. Add the steaks in the frying pan to the oven and cook uncovered for another 8 to 10 minutes on the middle rack. Do not overcook or your steaks will become dry.

Once the steaks are done, remove from the oven and put the steaks on a separate plate to let the juices settle. In the same frying pan on medium low add another tbsp butter and let the foam subside and then add 1 tbsp of cornstarch. With a fork stir the cornstarch into the steak drippings (making a type of roué). Add the Chaga tea ice cubes and let them melt, and then add the cream and the salt stirring often. Do not let it come to a rolling boil. The sauce will thicken up slowly while it simmers. This is necessary not to lose the Chaga benefits. Once thicken add in the previously prepared mushrooms and heat until they are warmed through. Turn off the heat and add in 1 tbsp of butter and stir until melted. Enjoy on steak and whipped potatoes. Oh so good.

1 tsp of salt (1/2 for the mushrooms and 1/2 for the gravy)
1 tbsp of cornstarch
2 tbsp of 35% cream
1 cup of strong plain Chaga tea (or 8 to 10 chaga tea ice cubes)
Moose steak drippings (optional – but so recommended). The moose steak can be substituted with beef or pork steaks if you choose.

DIRECTIONS
Add 1 tbsp of butter to a frying pan at medium high heat. Once the butter foam subsides add your mushrooms and 1/2 tsp of salt and fry for 5 to 10 minutes or until they brown up on one side. Then turn them and repeat. Remove from the frying pan and put aside.

If using a moose steak for the drippings add another tbsp of butter and wait for the foam to subside. Turn the oven to 450. Pat dry your moose steak and liberally sprinkle with salt on both sides. Add you steak to the oven proof frying pan and cook on high heat for 2 minutes per side. They should brown up quite nicely. Add the steaks in the frying pan to the oven and cook uncovered for another 8 to 10 minutes on the middle rack. Do not overcook or your steaks will become dry.

Once the steaks are done, remove from the oven and put the steaks on a separate plate to let the juices settle. In the same frying pan on medium low add another tbsp butter and let the foam subside and then add 1 tbsp of cornstarch. With a fork stir the cornstarch into the steak drippings (making a type of roué). Add the Chaga tea ice cubes and let them melt, and then add the cream and the salt stirring often. Do not let it come to a rolling boil. The sauce will thicken up slowly while it simmers. This is necessary not to lose the Chaga benefits. Once thicken add in the previously prepared mushrooms and heat until they are warmed through. Turn off the heat and add in 1 tbsp of butter and stir until melted. Enjoy on steak and whipped potatoes. Oh so good.

Posted in 100 mile diet | Tagged , , , , , , , , , , , , , | Leave a comment

Home process vs Sending out for butcher

These little guys are not so little anymore..  Most of them are now big and more then ready to go!

However my regular butcher shop had a fire.. at first it was.. it will be back in no time.. ya.. that didn’t happen at all..  then I called this one, and that one, and that one..  No sorry, we don’t do lambs or sheep

Then I found one that does but its halal.. and I sat on it.. I know its done that way and I am respectful for others cultures but I want my own stock stunned and then bled.. not awake, aware and bleed out..

Yes if its done properly is reasonable fast but its my personal choice to not add any extra stress to them on their “one bad day”

I had found one place that was over 2 hours away that could get me in in late jan.. the hauling costs really add up when you are paying by the mile.  It left me sighing and trying to figure out how to get them there.. while looking at my bottom line going further and further into the bad as the hay is being eaten lock stock and barrel on a already low hay year!

I got on the phone again and finally got a lead heading in a direction that I just never go in.. its up from the farm instead of down or over.. hmmm.. a tiny little town next to the Ottawa river and there was a butcher who answered the phone and didn’t say no when I asked if they do lamb or sheep..

Instead I heard.. well I Can’t get them in this week.. Whoot!!!

I was like, any idea when and he was like.. need to check but first week of dec.. HECK YES!!! Whoot! Double WHOOT!

You got to love small shops, call me tomorrow in the morning and I will have my books in front of me and we will get it all sorted..  you got it sir!

So I talked to hubby and we have decided to send all the lambs to be done including our own.. I know, I will save a lot of money if I did it myself..  but I did a huge sigh of relief at the idea of just getting the hauled and done and picking up those boxes of all pre-cut already wrapped meat..

Its was like a weight just lifted off my back..  I had not been looking forward to doing that many lambs at all! I would much rather stuff their fat little faces for another 3 weeks and just shed a tear when they leave!

Heck I might even get my hoggot down this year as well..  If that is the case.. then I have 7 ducks left to butcher and then we will be done for the year!

Does that not just sound wonderful!

Posted in 100 mile diet | 3 Comments

Homemade French Fries

Sometimes you just need a big old plate of fries..  Having been born in the 70’s and having my teen years set in the 80/90’s the go to was a pop or coffee an a plate of fries..  Sometimes you could get the right place and gravy was included..

But most of the time it cost more to order the side of gravy but the Ketchup was free as was the salt/pepper and most places had vinegar on the side was well..  I can not even begin to say how much I loved those plates of fries on trips or visiting over them with school friends

When I moved to Ontario everyone said, wait till you try our chips..  they love them thick cut with skin on, par cooked and then cooked twice..  to me they are soggy and wet..  So if you love those heavy double cooked chips..  These chips are not them!

What makes a good chip?

  • the type of potato
  • the type and temp of the oil
  •  the length of time spent cooking
  •  the salt or seasoning

So lets break it down.. What kind of potato do you want to make the best chip.. look for your baking style potato.. if its ideal as a mashing spud its going to make a ok chip.. but a nice hard baking spud..  its got a firmer flesh texture and it will give you a better chip..

In all the places I worked in the west where we cut and did our own chips, we always used the russet potato and its easy to get, but if you can get your hands on the German Butterball potato… go for it.. you will not regret it at all..

Now comes the oil..  Lard is good but it foams when the water comes out of the veggies which means you can have issues with this from a safety stand point and so most folks recommend veggie oil..

The best oil for French fries is goose oil but that is really hard to get in N. A. but if you can get your hands on it and make your fries with it.. you are in for a treat and everyone will beg for more.. they will never know your secret.. Goose oil when heated to the temps needed for frying this way take on a number of the same properties as olive oil.

Which is my second choice after many years of trying and the good news.. you can get the heaviest darkest cheapest (within reason) olive oil and it will give you a delightful flavour.

Farm Gal Tip : remember your oil can and will take on flavours from what is cooked in it, that is why a really good kitchen will have the fries basket and then they will have the meat cooking basket..  Now some will cook the onion rings in the fries fryer..  I can always tell if they do when I eat the fries..

The worst for me is when they cook their bacon or sausage or other breakfast meats and I can still taste it in their fries at supper time.. Sigh! Keep your oil for your fries away from your cooking up fish for sure..  Oil keeps between uses.. just let it cool down, strain it and hold in a cool dark place between uses.

The amount of time cooking, that one is up to you.. everyone has their own perfect timing.. make a batch, learn the color you like, lift one out and try it..  this is truly practice makes perfect..

But you are ideally want a hard skin with crispy bits on edges and soft center..

Its not a chip without seasoning..  that can be good salt, that can be vinegar and salt, that can be seasoning salt, that can be herbs, that can be gravy if you want.. dipped in the red sauce.. so many ways to eat them once they hit the plate..

So if you have not made yourself a big old plate of fresh homemade chips in a while.. pick up some good russet, get them peels, sliced and into that hot oil and enjoy!

Posted in Life moves on daily | Tagged , , , , | 9 Comments

Lemon Ginger Chicken Recipe

Sweet and Tangy Lemon Ginger Chicken Recipe

Serves 4

The Chicken

Two Large skinless Chicken breasts, cut into thin stripes

Beat a egg with half a tsp of salt and pepper in a bowl

Put half a cup of corn starch in a second bowl

Preheat a pan with a couple inches of oil or use a deep fryer set at 350 degree heat wise

Put your chicken stripes into the egg wash and mix to get a good coating of egg wash on the meat.

Place the egg coated chicken stripes into the corn starch and coat it, then add them to the basket or carefully lower them into the pre-heated oil..

Cook till golden brown, Drain on paper towel or into a straining bowl that will allow the oil to drip off (if you prefer not to use paper towels).

The Lemon Sauce

Once the meat is cooking and into the oil..

In a small pan, add 1/2 cup of lemon juice, 1/4 or 1/3rd cup of sugar (depending on how sweet you like it), 1/2 cup of water,  1 tsp of minced or chopped very finely ginger, 1/2 tsp of salt and 1/2 tsp of white pepper.

Start all of the above at a med-heat.. once its simmering

In a small bowl add one tbsp. of cornstarch and follow its directions on how much water to add and blend it till its liquid, pouring slowly and whisking it into the heated simmering sauce above..  it will cook in 1 to 2 minutes thickening it and cooking clear.

This sauce WILL be much paler then what you are used to in the Chinese menu’s if you want the bright color.. add one drop of yellow food color (its really not needed but if you want it that bright yellow, you will need to use it) and it will pop that color up.

Once your chicken has a min to drain, then pour over the sauce, sprinkle with at least 1 tbsp. of Saseme seeds, (make sure no one is allergic to them or if so, just don’t use them) and if you want extra color. Up to half a cup of finely diced green onion both green and white part.

Serve with a side of fluffy rice and perhaps fast fried veggies.. butter/salted fresh snap pea’s would be a excellent choice.

While it seems like a lot of steps above.. it comes together very quickly and its a delightful treat for a evening supper with the family!

Posted in Chickens, frugal | Tagged , , , , , | Leave a comment

November No Buy -Week 2 Overview

Hi Folks

Week two of the November No Boy Month and it was a much bigger struggle this week..

The reason’s can be broken down into two reason.

#1 reason is simple, I got to town for the shortest trip ever, I did find in the Canadian tire store, I let hubby go buy the oil for the snow blower and the new wet stone he wanted. While I looked at Christmas stuff and pushed all the buttons on the singing/dancing toys.

Then we went to the grocery store, we needed Cat and Dog Food and I wanted to spend my “allotted” amount on a few fresh things like Banana’s, Mushrooms, Fresh yogurt starter  and they had a sale on flour, the big bag of the good kind on for 8.50 for ten pounds and I had to use money from week one and week two on this trip but worth it for that sale.

 

The URGE to shop, really shop, so many baking things on sale, the urge to put in a few easier meals into the cart, the urge grab a bag of something, anything that was “junk”

I made it out of the store with what we went in for.. but I truly felt limited, I felt a bit sad, a bit.. this sucks.. I let me myself feel it because It was a dang good reminder of it feels like when you are on a very limited budget, its a good reminder that others live and survive on extreme limits when it comes to these things..

It didn’t hurt me to feel those things, it reminded me that most of the time I am very spoiled in my current world.. most of the time I can and do walk in and spend and get what I want.. being reminded that its a blessing and a not a right is never a bad thing.

I was also sad to see that my small trip tired me out to the point of coming home and needing a couple hour sleep afterwards.

Then came the second thing this week.. Fatigue

I know, I know.. that is a strange word to use but it’s the one I am picking and sticking with, you see when I was so sick I could not see straight at times, I was so grateful to open a jar of soup or stew or chili..

Eating was hard enough but cooking really did not happen.. then I had a few good days, while they were not perfect they were good of course I over did it and find myself taking a every third day or so as a total rest day but at least some things are getting done..

fall is butcher season and I am so far behind and each day I do not get things done, the more money it costs us.. we are bleeding out hay at this point..  The fact that our butcher shop caught fire and that I can’t get in to a different shop (which will cost more travel costs, higher butcher costs, higher cut and wrap costs) and the fact that I can’t get in till late in jan..

Adds up to only one thing..

IF the lamb is being eaten by us.. We are home butchering it and I am pushing to get the biggest ones done, I would rather have whole back legs in the freezers waiting for me to pull out and process it, then keep feeding them daily and watch my winter hay being used at a faster rate then I want to see it go..

I still have a few ducks to go but 90 percent of the fowl is done, the pork is done, I brought in beef, so lamb is the last big push.. and I am sighing when I see someone posting.. got a deer and taking this long to process it because each of my big lambs is pretty much going to be the same and trust me when I say, I am going to be doing more then one..

None the less, over the time of not feeling well most of the easier things that I had prepped ahead have gotten eaten.. those premade and in the freezer cookies, gone.. those frozen cake pieces, gone.. those pre-prepped veggies, gone..

I have lots of frozen or canned veggies or fermenting veggies but I am down to beets, carrots, potato’s and onions for fresh.. that and sunchokes.. lots of sunchokes to come in yet.

For fresh fruit.. I have ground cherries, everything else is frozen or canned or dried..

For fresh greens, I have green sprouts, trays of them coming and mung beans coming..

I am not saying we are hard done by, we are not.. we have full pantries, all kinds of meat and dry goods..  Still I am blinking at it..

When I am fresh, I ADORE the challenge of figuring out new meals, new food.. when I am truly sick I am beyond grateful for not needing to think and being able to grab premade food..

Right now.. I am in the middle zone.. I want new food, new meals.. and yet I lag in it.. I want fresh food to add to my meals but I am holding tight to my no buy feb rules and I am feeling it. I need my creative mojo to kick in.. and that is where the fatigue kicks in..

Because I look like one of those teens standing in front of a full fridge and going.. there is nothing to eat.. lol

I am standing in front of a full pantry and blinking hard trying to figure out.. what should I make for this meal, for the next meal, for the meal after that..

Its the one thing that does not change.. meals and feeding your family must happen.. hubby needs things for work..  I know its because I am worn thin that I feel this way..

None the less its been a hard week in the challenge.. on a emotional level..

Here is hoping that week 3 goes more smoothly for me and my household.. On a good note, my blood pressure has gone back to normal.. it appears to be have tied to my illness so that is one less thing to worry about..  I am back to being in the normal zone again on multi checks.. A very good thing indeed.

So for those of my ladies that are joining me in my no buy Nov? how did your last week go, I hope you got though it better then I did..

 

 

Posted in No Buy November | Tagged , , , , , | 17 Comments

How do you use Sunchokes?

I have two main styles of sunchokes, these little fingerlings and they have great flavour and they produce a crazy amount of them but they are tiny and scrubbing them is hard enough, there is no peeling them, so I tend to just roast or deep fry them as a nice side dish, I have at times also thinly sliced them as a mock water chestnut.

The second kind is big, knobby and has a slightly different flavour, more sharp, a little courser in texture, where the small ones are VERY creamy..

These are average the size of a med or small potato.. they are big enough to peel.

This means they work well to be diced and cooked in soups or stews but I love using the small round ones as chips to be used in the pickling.

I am totally open and interested in new idea’s, recipes, or your thoughts on ways to use this root veggie! I look forward to hearing from you!

Posted in Food Storage, frugal, Garden harvest | Tagged , , , , , | 27 Comments

Pressure Canning Chicken

pressure canning chicken

The best thing about canning your own food is that you know what went into that jar!  You know that the meat was fresh and clean, you know that the jar and lid/ring was properly looked after, you know it was properly pressure canned.

There is a joy to canning your own food..

Once its been canned up, its shelf stable.. no freezer required and if you can your meats like I do, you will have the max amount of choice in how to use it once it comes out of the jar.

So Lets get to it..

  • Raw Chicken Breasts (deskin them, and if needed, debone them)
  • Water

Take your Chicken Breasts and cut them into cubes, they do not have to be perfectly matched, just within the same size on average.

Place a your wide mouthed canning funnel onto your pint canning jar and pack your raw chicken cubes into it, pushing down if needed to make sure you don’t have any major blank spaces. Fill till its full leaving a one inch head space.

Cover the chicken in the jar with room temp water to the one inch head space.

Repeat for a full load in the pressure canner, that for me is 18 pints

Wipe each rim of the jars with fresh water, making sure there is nothing on the rim, place a new lid on the jar and then your ring and tighten to finger tip tight, do not over tighten your ring on the jars.

Place into your pressure canner, add your tap hot water to the correct height per your canners booklet.. Follow all directions on your pressure canner.

In my area, its 55 minutes at 10 pounds weight.

Hmmm, Its been pointed out that the newest rules per center for canning food safety say 75 minutes for pints..  I will include this here..  Having been canning now for over 30 years, they sure have changed the rules and keep changing them.. sigh!  I have no doubt that they will change again..

Once its out of the canner and sat in the same place for 24 hours, take off the rings, wipe the jar and seal gently (I have minerals in my water that leaves a film on the jars) and then move them to a cool dark pantry for long term storage.

The meat will be clumped together in the jar but will break apart into the cubes very easily when you are taking it out.. save the chicken water for use in soup or stew. The canned meat will be very tender and can be used cold to create a outstanding sandwich or it can be chopped  up and used in fried rice  or it can be threaded out and used soup.

Because I can it plain, it can be used in any way I want once it comes out of the jar..

Posted in Canning | Tagged , , , , , , , | 6 Comments

Slogging..

Saturday we had a skiff of snow that stuck to the ground but it was not bad weather wise, and it just got better in some ways, the sun came out Saturday and sunday, the wind was bitter and cold but the storm was moving in and hit late Monday, all Monday night and into today..

It set a new snow record for that day in Nov in our area.. we got a solid 8 inches of snow in about 12 hours give or take..  and the temps dropped down and will keep dropping as a artic cold front moves in..

Honestly, it seems like every time we turn around, we are breaking some kind of record these days!

We are as prepared as can be for it all.. the mains are all working and the back ups are in place and in some cases, the backups to the backups have been given a check as well.

Still it was a long slow weekend in the sense of both being a 3 day weekend but also in the since that we just seemed to never stop..  We just knew in our bones that this WAS the last weekend before the snow and cold came and will stay for months now..

Hubby focused on the yard, the garden and the cleaning of pens..

Lets break that down, posts where placed so we can have snow paths, extra bird feeders where filled and set out.. 30 more loads of soil where taken to Garden Plot 15.  This removes all of the top soil from the driveway for winter snow clearing.

The yard got a final pickup, more wood got moved from the outside wood pile to inside a building and stacked.  Then came the pen cleaning..

This was a two fold focus.. (cleaning out the pen that I just finished the butchering out of) butchering the extra rooster and then totally cleaning the last grow out pen for the new laying hens..  They were moved to the cleaned out turkey pen while their old pen was clean out, new roosts added, a timer and light added, new laying boxes done.

This means that we have two flocks going this winter the older flock that will be taking a natural light break plus molting this winter and will lay the odd egg and the heavy in full production flock.

There are ten new brown egg layers plus one mixed egg layer that was hatched at the same time as them.. I have one younger self-hatched and raised chick/now teen chicken that is also a hen but I am going to leave her in the big pen with her chicken mom and turkey grandmother..  she can use the extra heat from them as she heads into winter as she is still a smaller bird for sure.

The fact that the brown layer hens pullet eggs are as big as my mixed breed eggs is not lost on me, I knew my egg size had really done down with the Icelandic chicken genes mixed in but it was still amazing to see just how small they had gotten in three generations. Time to bred some size back into the eggs and ideally keep a good amount of the things I really like that the smaller hardy breed brought to the flock blend.

My weekend was spent butchering, processing and canning..  All the turkey’s are now freezer camped, the extra rooster’s are done..  (I had hoped to do the last of the ducks) but everything takes time.

I also added in what seemed like never ending baking or cooking..  I made milk oatmeal bread, a blueberry cake, a loaded breakfast Fruit/Bran Muffin and Herbed Crackers.

To this I also added in not just canning plain meat but also canning Turkey veggie soup for hubby’s lunches, a load venison pasta sauce and one meal with homemade alfredo sauce..

All of the ones listed above had photos taken and notes taken and will be turned into single subject blog posts over the coming week.

I was thrilled to have energy to get that push on that butchering and to get the turkey grow out program finished for 2019.  One more thing done and one less thing to feed/water or clean up after over the winter.

I still get tired fast and went to bed each night right after supper and slept for 12 to 14 hours with a few cough wake ups in there..  hubby was the same.. but with less sleep and more drive..  Even so he was more then ready to call it after supper as well.

We took the evenings to rest and recover from the days work.. Still I can honestly say that I can tell I am finally mending, I would say that when well rested and in work mode I am at around 60% of my normal

While that might seem like its not a good number, it really is! and it will get better from there, each day I go a little long, take a shorter rest, sleep better and I have taken 15 pounds off in the past month and I know that helps as well.

Today however I am having a snow day, a rest day.. a healing day.. the hounds are snuggling in and the purrpots are checking in on me.. hubby heated up lunch which was so sweet (he is working from home today, not a true snow day but close enough and I am very happy he is not on the roads today in this mess of a weather)

I will get up and get started again tomorrow.. take care all..

 

Posted in At the kitchen table | 2 Comments

Least We Forget – The Monument by Jason Sharp

11 November 1908: North of Manaus, Amazonas del Sur

“Passing through?”, the homesteader asked, his rifle resting in his arms.”Yes”, the traveller replied, his rifle dangling off his right shoulder on a strap. “I was told there was a veteran building a monument around these parts. I thought I’d go see it.”

“You’d be talking about Oscar”, the homesteader confirmed, his stance relaxing somewhat.
“I don’t know his name – just that he’s around here somewhere. I’d appreciate directions if you can provide them”, the traveller replied.

“I can do that”, the homesteader replied, kicking an uprooted sapling towards a brushpile. “You a vet?”
“Yes. You?”
“Yeah”, the homesteader confirmed. “Oscar’s about three miles that way. You can’t miss his dogs.”

“Everybody’s got dogs”, the traveller observed.
“Everybody’s dogs aren’t the same as Oscar’s dogs”, the homesteader replied. “Just keep in mind that Oscar’s still in the jungle.”

The traveller nodded. He’d heard the expression a fair bit in the past two weeks. Vets scarred or broken by the experience of fighting skilled fanatics amidst the humid heat of the towering, predatory rain forest were still in the jungle, even if the trees around them had been felled by settlers carving out fields for crops or grazing. “I appreciate the advice. Have yourself a good day.”The homesteader nodded back. “Safe travels.”

The traveller continued on his way, rifle dangling, revolver in unclipped holster, knife in unclipped sheath. The Anahuac had been vanquished, but not wholly exterminated, after their defeat three years earlier. Every few months, it seemed, a pack of them erupted out of the greenery to slaughter whomever they could find before the local militia tracked them down. Any traveller with a hint of common sense went armed, if only to assure himself the quick, painless death that the Anahuac would deny him.

The trail was two yards wide, nothing more than flattened grasses and saplings broken by the wheels of carts and the hooves of horses and oxen. The traveller assumed, correctly, that it was one of the old trails broken by the army in order to move supplies up to the frontlines. Nowadays, settlers and homesteaders used it as a highway of sorts. He’d already passed several fortified villages along the way, and knew of two or three more further on, and had indeed passed a few wary locals along the way.

Perhaps two hours passed before Oscar’s dogs revealed themselves. The traveller had assumed from the homesteader’s remarks that Oscar’s dogs were larger and more formidable than most. They were, in fact, six or seven tiny moppets that raised an irritating, high-pitched racket as soon as they heard his footfalls. “Okay, yes, I see him”, a man’s voice called out from a stand of brush. The yipping continued. “Yes, I see him. Thank you. That’s good.” The mongrels, perhaps half the size of a house cat, continued their assault on the ears. “God in Heaven, enough!“

In the ensuing silence, their owner appeared, wiping his forehead with a filthy rag. “Hello. Can I help you?”
“I hope so. I’m looking for Oscar”, the traveller replied.
“That’s me”, Oscar confirmed. “What can I do for you?” He was, like so many in these parts, polite and respectful, but wary – logical behaviour given that virtually everybody carried at least one gun on them at all times.
“I heard you’re building a monument. I was hoping I could visit it.”
“Well, it’s not really a monument”, Oscar replied, as the tiny dogs pranced around his feet. “But you’re welcome to have a look. Don’t mind these little buggers. They’ll jump all over your knees, but they’re all bark and no bite.”
“I believe it”, the traveller stated with a slight smile.

“Come on, it’s back there”, Oscar said, beckoning past a log shack and adjacent shed. “You must be a vet. Civvies don’t come out here to see me.”
“I was based in Manaus during the war”, the traveller replied, falling into stride beside his host. “Didn’t get out of it often.”
“I’ll try not to hold that against you”, Oscar replied humorlessly. “I marched through it once and never saw it again.”
“Never?”
“No interest.”
“How about San Sylvestre?”, the traveller asked.
“El Dorado, you mean. It’ll always be El Dorado. No way am I going back there again.”
“Fair enough”, the traveller replied. “Can’t say I really want to either.”

A cross came into sight: two rusty wagon axles, chained at right angles. “Didn’t have any trees around after we burned the bush”, Oscar commented. “We had to improvise.”Noting a small glass jar filled with metal tags at the base of the cross, the traveller asked, “How many are here?””Seventy-three of my mates. Out of a hundred and six that started out.” The traveller swore quietly. Oscar grunted in response. “Yeah, it was a rough week. Word came down from Brigade that the savages had established a strong point on a small rock ridge out here – which is funny, if you think about it, there’s not a lot of rock around here. Just red clay. Anyway, the Eye was using it to run raids on our supply train, and it was really cocking things up. So the old man told our captain to clear the place out.

“We tried to burn them out. Set fires when the wind was right. It worked, at first – they bugged out when things got too hot around the ridge. Soon as we had a route that weren’t burning, we went over and took the ridge. About two hours later, they started dropping arty on us. Guess they’d zeroed in the ridge as a precaution. There was no cover, and we couldn’t dig in at all, so we pulled out.”

The traveller noted that, by the standards of the Amazon, the trees were relatively small around here, not more than three or four years old.

“We went back the next day, but the bastards were back on the ridge already, with a machine gun. Waited until we were out in a skirmish line in the burn before they opened up. Those of us weren’t cut down by the rounds just dropped where we were – which didn’t help so much considering we’d burnt most of the cover the previous day. I spent the whole damn day curled up behind a stump, making sure my head and my ass weren’t sticking out.” Oscar pointed out a streak of white hair along his left temple. “Didn’t quite manage that. Still, I scampered back to our start line come nightfall, which was damned lucky, as they went out and caught two of our boys that had stayed put too long. Had ‘em screaming all night and into the next morning.”

The traveller winced knowingly. It had been established very early in the war that it was better to die fighting than to be captured, considering what would come afterward. The traveller had issued the order himself more than once.

11 November 1908: North of Manaus, Amazonas del Sur“Passing through?”, the homesteader asked, his rifle resting in his arms.”Yes”, the traveller replied, his rifle dangling off his right shoulder on a strap. “I was told there was a veteran building a monument around these parts. I thought I’d go see it.”
“You’d be talking about Oscar”, the homesteader confirmed, his stance relaxing somewhat.
“I don’t know his name – just that he’s around here somewhere. I’d appreciate directions if you can provide them”, the traveller replied.
“I can do that”, the homesteader replied, kicking an uprooted sapling towards a brushpile. “You a vet?”
“Yes. You?”
“Yeah”, the homesteader confirmed. “Oscar’s about three miles that way. You can’t miss his dogs.”
“Everybody’s got dogs”, the traveller observed.
“Everybody’s dogs aren’t the same as Oscar’s dogs”, the homesteader replied. “Just keep in mind that Oscar’s still in the jungle.”
The traveller nodded. He’d heard the expression a fair bit in the past two weeks. Vets scarred or broken by the experience of fighting skilled fanatics amidst the humid heat of the towering, predatory rain forest were still in the jungle, even if the trees around them had been felled by settlers carving out fields for crops or grazing. “I appreciate the advice. Have yourself a good day.”
The homesteader nodded back. “Safe travels.”
The traveller continued on his way, rifle dangling, revolver in unclipped holster, knife in unclipped sheath. The Anahuac had been vanquished, but not wholly exterminated, after their defeat three years earlier. Every few months, it seemed, a pack of them erupted out of the greenery to slaughter whomever they could find before the local militia tracked them down. Any traveller with a hint of common sense went armed, if only to assure himself the quick, painless death that the Anahuac would deny him.
The trail was two yards wide, nothing more than flattened grasses and saplings broken by the wheels of carts and the hooves of horses and oxen. The traveller assumed, correctly, that it was one of the old trails broken by the army in order to move supplies up to the frontlines. Nowadays, settlers and homesteaders used it as a highway of sorts. He’d already passed several fortified villages along the way, and knew of two or three more further on, and had indeed passed a few wary locals along the way.
Perhaps two hours passed before Oscar’s dogs revealed themselves. The traveller had assumed from the homesteader’s remarks that Oscar’s dogs were larger and more formidable than most. They were, in fact, six or seven tiny moppets that raised an irritating, high-pitched racket as soon as they heard his footfalls. “Okay, yes, I see him”, a man’s voice called out from a stand of brush. The yipping continued. “Yes, I see him. Thank you. That’s good.” The mongrels, perhaps half the size of a house cat, continued their assault on the ears. “God in Heaven, enough!“
In the ensuing silence, their owner appeared, wiping his forehead with a filthy rag. “Hello. Can I help you?”
“I hope so. I’m looking for Oscar”, the traveller replied.
“That’s me”, Oscar confirmed. “What can I do for you?” He was, like so many in these parts, polite and respectful, but wary – logical behaviour given that virtually everybody carried at least one gun on them at all times.
“I heard you’re building a monument. I was hoping I could visit it.”
“Well, it’s not really a monument”, Oscar replied, as the tiny dogs pranced around his feet. “But you’re welcome to have a look. Don’t mind these little buggers. They’ll jump all over your knees, but they’re all bark and no bite.”
“I believe it”, the traveller stated with a slight smile.
“Come on, it’s back there”, Oscar said, beckoning past a log shack and adjacent shed. “You must be a vet. Civvies don’t come out here to see me.”
“I was based in Manaus during the war”, the traveller replied, falling into stride beside his host. “Didn’t get out of it often.”
“I’ll try not to hold that against you”, Oscar replied humorlessly. “I marched through it once and never saw it again.”
“Never?”
“No interest.”
“How about San Sylvestre?”, the traveller asked.
“El Dorado, you mean. It’ll always be El Dorado. No way am I going back there again.”
“Fair enough”, the traveller replied. “Can’t say I really want to either.”
A cross came into sight: two rusty wagon axles, chained at right angles. “Didn’t have any trees around after we burned the bush”, Oscar commented. “We had to improvise.”Noting a small glass jar filled with metal tags at the base of the cross, the traveller asked, “How many are here?””Seventy-three of my mates. Out of a hundred and six that started out.” The traveller swore quietly. Oscar grunted in response. “Yeah, it was a rough week. Word came down from Brigade that the savages had established a strong point on a small rock ridge out here – which is funny, if you think about it, there’s not a lot of rock around here. Just red clay. Anyway, the Eye was using it to run raids on our supply train, and it was really cocking things up. So the old man told our captain to clear the place out.

“We tried to burn them out. Set fires when the wind was right. It worked, at first – they bugged out when things got too hot around the ridge. Soon as we had a route that weren’t burning, we went over and took the ridge. About two hours later, they started dropping arty on us. Guess they’d zeroed in the ridge as a precaution. There was no cover, and we couldn’t dig in at all, so we pulled out.”
The traveller noted that, by the standards of the Amazon, the trees were relatively small around here, not more than three or four years old.

“We went back the next day, but the bastards were back on the ridge already, with a machine gun. Waited until we were out in a skirmish line in the burn before they opened up. Those of us weren’t cut down by the rounds just dropped where we were – which didn’t help so much considering we’d burnt most of the cover the previous day. I spent the whole damn day curled up behind a stump, making sure my head and my ass weren’t sticking out.” Oscar pointed out a streak of white hair along his left temple. “Didn’t quite manage that. Still, I scampered back to our start line come nightfall, which was damned lucky, as they went out and caught two of our boys that had stayed put too long. Had ‘em screaming all night and into the next morning.”

The traveller winced knowingly. It had been established very early in the war that it was better to die fighting than to be captured, considering what would come afterward. The traveller had issued the order himself more than once.

“We worked through the brush to the north two days later; they had an ambush waiting for us. We fought through it, but it cost us the day and the captain.”

Oscar’s little pack of toy dogs scampered past them, heading down the trail at what was, for them, break-neck speed. “Not your typical Amazon dogs”, the traveller ventured.
“I found the bitch and the stud while we were going house-to-house in El Dorado. I reckon a French ex-pat must’ve brought them in. Can’t imagine how they managed not to get eaten”, Oscar replied. “They’ve had two litters since; four pups have made it.

“So, I was saying, we regrouped that day while senior platoon commander took over the the company, trading fire here and there with any Anahuac that would show themselves.

We’d lost a lot of guys, and the CO was concerned about the company routing. He collapsed us down to two platoons, since there was just one other lieutenant left, and we pushed on. It was like basic training all over again – advance a few feet, take cover, provide cover for your mate while he did the same.

“The Anahuac figured out that we were split in two, and raided the other platoon that night. We joined in on the melee soon as we could. Total pandemonium. Spearpoint to bayonet in total darkness – stabbing at smells, sounds, movements of air. I jabbed somebody, somebody else nicked me. Eventually, our CO just shouted for us all to stay still, shut the hell up, and kill anything that moved.”

They’d arrived at the ridge, Oscar and the traveller. About eighty feet long, twelve or so feet high, it was a pitted grey, covered in fungus. “Come dawn, we found that there were still thirty or so us left. We were over there, to the north, about one hundred feet away. We didn’t see anybody over here, and there were enough of them lying around to believe we’d gotten them all, but I think we were all too damned scared to confirm it. Wasn’t until mid-afternoon that Corporal Rodriguez got impatient and made his way over. He found one wounded Anahuac, shot him dead, poked around a while, and called the rest of us over.”

“So you took the ridge”, the traveller said.
“Yeah. And a few days later, the Anahuac pulled back to another line of defence anyway. We went back to the rear and got merged with another company that had been cut up. Kept fighting.”
“Afterward?”

“I took up the cantonment offer soon as I heard of it”, Oscar said. The army had come up with the initiative to encourage settlement – self-defending settlement – of the central Amazon post-war; several thousand veterans had accepted it. “Wandered a bit, and found myself back here. Cleaned around the grave, repaired the cross, and decided to built this.”
Before them, at the foot of the ridge, was a small pile of rocks, perhaps two feet high.”I’ve got a little book in a tin can in the foot of the pile. Any time a vet stops by, I invite him to sign it. Would you like to?”, Oscar asked.”I would”, the traveller replied. Oscar dropped to his knees, popped the lid off a rusty biscuit tin, and pulled out a small notepad and pencil. He reached up to hand them to the traveller, who flipped the notepad open. Sixteen names were listed on the first page. The traveller grunted, put pencil to paper, and wrote:

Geolog, Santos Soublette; Commanding Officer; Army of the Amazon

He closed the notepad and handed it and the pencil back to Oscar, who secured them in the tin. “Thanks.”
“Thank you”, Geolog, the traveller, responded.

Oscar shrugged, got back to his feet. “I know it’s not much yet”, he explained, “But I’m adding to it everytime I find another rock on the property. I’ve got lots of time, and I’m not going anywhere. Join me for some eggs?”
“I’d be honored”, Geolog said.

Two hours later, Geolog spied the homesteader, leaning on a shovel while the brushpile smouldered and streamed white smoke into the thick jungle air. He waved; the homesteader nodded back. “Back so soon?”, he called out.

“Yes. You were right about the dogs.”
“Like I said, no missing them”, the homesteader remarked. “How was the monument?”
“I’ve never seen anything like it.”
“Really? It was just a little pile of rocks when I was there.”

In his mind, Geolog could see Oscar tending to his friends’ grave and cross, could hear him telling a perfect stranger about the most horrifying week of his life.

After a moment, he replied, “My friend, if you just saw the rock pile, you didn’t see the monument.”

“We worked through the brush to the north two days later; they had an ambush waiting for us. We fought through it, but it cost us the day and the captain.”
Oscar’s little pack of toy dogs scampered past them, heading down the trail at what was, for them, break-neck speed. “Not your typical Amazon dogs”, the traveller ventured.
“I found the bitch and the stud while we were going house-to-house in El Dorado. I reckon a French ex-pat must’ve brought them in. Can’t imagine how they managed not to get eaten”, Oscar replied. “They’ve had two litters since; four pups have made it.
“So, I was saying, we regrouped that day while senior platoon commander took over the the company, trading fire here and there with any Anahuac that would show themselves. We’d lost a lot of guys, and the CO was concerned about the company routing. He collapsed us down to two platoons, since there was just one other lieutenant left, and we pushed on. It was like basic training all over again – advance a few feet, take cover, provide cover for your mate while he did the same.
“The Anahuac figured out that we were split in two, and raided the other platoon that night. We joined in on the melee soon as we could. Total pandemonium. Spearpoint to bayonet in total darkness – stabbing at smells, sounds, movements of air. I jabbed somebody, somebody else nicked me. Eventually, our CO just shouted for us all to stay still, shut the hell up, and kill anything that moved.”
They’d arrived at the ridge, Oscar and the traveller. About eighty feet long, twelve or so feet high, it was a pitted grey, covered in fungus. “Come dawn, we found that there were still thirty or so us left. We were over there, to the north, about one hundred feet away. We didn’t see anybody over here, and there were enough of them lying around to believe we’d gotten them all, but I think we were all too damned scared to confirm it. Wasn’t until mid-afternoon that Corporal Rodriguez got impatient and made his way over. He found one wounded Anahuac, shot him dead, poked around a while, and called the rest of us over.”
“So you took the ridge”, the traveller said.
“Yeah. And a few days later, the Anahuac pulled back to another line of defence anyway. We went back to the rear and got merged with another company that had been cut up. Kept fighting.”
“Afterward?”
“I took up the cantonment offer soon as I heard of it”, Oscar said. The army had come up with the initiative to encourage settlement – self-defending settlement – of the central Amazon post-war; several thousand veterans had accepted it. “Wandered a bit, and found myself back here. Cleaned around the grave, repaired the cross, and decided to built this.”
Before them, at the foot of the ridge, was a small pile of rocks, perhaps two feet high.”I’ve got a little book in a tin can in the foot of the pile. Any time a vet stops by, I invite him to sign it. Would you like to?”, Oscar asked.”I would”, the traveller replied. Oscar dropped to his knees, popped the lid off a rusty biscuit tin, and pulled out a small notepad and pencil. He reached up to hand them to the traveller, who flipped the notepad open. Sixteen names were listed on the first page. The traveller grunted, put pencil to paper, and wrote:

Geolog, Santos Soublette; Commanding Officer; Army of the Amazon
He closed the notepad and handed it and the pencil back to Oscar, who secured them in the tin. “Thanks.”
“Thank you”, Geolog, the traveller, responded.
Oscar shrugged, got back to his feet. “I know it’s not much yet”, he explained, “But I’m adding to it everytime I find another rock on the property. I’ve got lots of time, and I’m not going anywhere. Join me for some eggs?”
“I’d be honored”, Geolog said.
Two hours later, Geolog spied the homesteader, leaning on a shovel while the brushpile smouldered and streamed white smoke into the thick jungle air. He waved; the homesteader nodded back. “Back so soon?”, he called out.
“Yes. You were right about the dogs.”
“Like I said, no missing them”, the homesteader remarked. “How was the monument?”
“I’ve never seen anything like it.”
“Really? It was just a little pile of rocks when I was there.”
In his mind, Geolog could see Oscar tending to his friends’ grave and cross, could hear him telling a perfect stranger about the most horrifying week of his life. After a moment, he replied, “My friend, if you just saw the rock pile, you didn’t see the monument.”

Posted in Life moves on daily | Leave a comment

November 11th – A son arrives home to Mother

A SON ARRIVES HOME TO MOTHER

A day like any other
A son arrives home to mother
Folded flag on his lead-lined urn
Back from the Gulf, where the oilfields burn

A patriot lost to Red machinations
A hero lost in the great clash of nations
The chaplain’s words are generic and brief
It does not allay his mother’s deep grief

Amidst Democracy’s great panic
He signed up as a mechanic
And went to war in the gunnery room
Of an air cruiser bearing nuclear doom

High overhead, his air cruiser shook
While jetpack troopers assaulted Kirkuk
Dodging air to air rockets and Soviet flak
He kept the guns firing to support the attack
Boarded by the enemy over dusty Helmand
He wielded hammer and wrench in grim hand to hand
Fought them till they could stomach no more
Piling up their broke bodies at the gunnery room door

The captain learned of his valor and what he had done
Arranged for promotion, gave him control of a gun

So in the clear blue skies over gutted Tabriz
He swatted Red fighters as if they were fleas
But south of Tehran, the atomics started to fly
And caught in a shockwave did his air cruiser die

Months later, ground troops secured its skeletal wreck
And collected his ashes from the gunnery deck

Gone from the living, gone from the fight

He among thousands came home on one flight

So the Air Corps could return him back to his mother

To put on a shelf, next to his brother

Posted in Life moves on daily | Leave a comment