10 Green Ideas

In homage to tomorrow’s Earth Day Indiana. Some of these I’m doing well, but most are aspirations for the future.

  1. Think of alternate transportation. Drive an alt fuel vehicle; look for a carpool; collate errands into one trip. For example, I always grocery-shop on my way home so that I don’t waste fuel on a separate trip.
  2. Think about what you eat. First: Is it overpackaged/overprocessed? Was it grown locally? Buy at farmer’s markets. Better yet, grow your own. Second: eat fast-food and quick food (I’m thinking of my work’s cafeteria as well as drive-throughs) less. Bring your own in a reusable container, especially beverages. Beverage containers are one of the worst offenders for waste. Make your own coffee in the morning instead of giving the coffee shop all your money, anyway.
  3. Think about what you toss. Can you recycle it? Try curbside if you’re too lazy to find a center (like I am). And if you think recycling is just a waste of energy in and of itself…
  4. Think about what you buy. How long will you use it? Is it an impulse that I don’t need at all? Can I buy a container that uses earth-friendly packaging?
  5. Think about containers. I use three canvas bags for my groceries each week to avoid using the petrochemical bags at the store. If I do need extra bags, I then reuse them at home for garbage or cat/bunny litter.
  6. Rethink your periodical intake. We used to receive 30 magazines monthly, then feel guilty about not reading them. We’e cut the list in half and now read the WSJ to replace almost all other news sources; the paper is reused as bunny litter liners/shredded litter.
  7. Be lazy with your lawncare. Less fertilizer = less mowing = fewer bags of grass to pitch.
  8. Turn down your HVAC use. Use shades to cut summer heat; open windows at night; use fans. In winter, put on a sweater and pile on the blankets! This tip saves money too.
  9. Become a vampire. OK, nobody does this as well as I, but… turn off some lights. Do you need to have every light used at all times? Do your cleaning/ironing activities while it’s still daylight (if possible), then read/use the computer with a small desklight.
  10. Stop killing things, if at all possible. Pesticides/herbicides have lots of negative effects. Keep your counters clean with water/low-impact cleaners to avoid bugs coming into your house. Weed the lawn by keeping the grass healthy and pulling weeds as needed.

I’m not perfect by any stretch. But I’m really trying to be conscientious. And for those who don’t care about being green: does it hurt anything if you try?

10 Pet Peeves

Because I’m sleep-deprived, that’s why.

  1. Mindless pop. Oh sure, give me fluffy pop songs, but at least make the lyrics semi-interesting.
  2. People who avoid eye contact instead of saying “hello.”
  3. The smell of laundry detergent and especially softener. It gives me migraines.
  4. Cat hair.
  5. Poorly designed web retail sites.
  6. A profound moment in a movie ruined by the characters stating the obvious, as the writers were worried we hoi polloi are too stupid to understand symbolism.
  7. People who are so caught up in their beliefs that they don’t see that other opinions may also be valid.
  8. Wasted energy (enormous trucks that never haul anything, house uplights all night)
  9. White Zinfandel’s very existence.
  10. Dirty shoes on clean floors.

Rites of Passage

On Saturday, my niece had her first communion.  It was her first opportunity to take the body and blood of Christ- amazing, profound, and spiritual all at once.  It’s one of our culture’s rites of passage, and she’s the first person I’ve known since birth to go through the ritual.

It was also fun to see the kids in all their best clothes- navy blazers and little ties on the boys; white dresses and veils on the girls.  Each child had their own unique style and it is very interesting to see how kids take a “dress code” and make it their own.  As I looked at the group, I noticed one little girl with snaggly teeth, glasses, and slightly unkempt hair.  I felt a surge of emotion: about 25 years ago, that kid was I.

I was horribly uncool, with big buck teeth, 1980s glasses, and hair that my mom and sister had feathered (they were trying to make me feel special- but I didn’t like it).  I was definitely not the in-crowd kid.  I was teased a lot and it was very hard.  It started when I was about eight and in tennis lessons.  I was shy because of my new glasses, plus uncoordinated and left-handed in a class of all right-handed kids.  One of the girls in my tennis class told everyone I was retarded and they believed her.  All different kinds of teasing lasted for years; I went through most of sixth grade crying myself to sleep.

I feel that those hard years have made me a nicer person.  I have compassion for lots of people, even those whom I don’t understand.  I developed lots of hobbies and my family let me blossom and encouraged me to be myself.  I also know that being a nerd led me to my career path which, as my faithful readers know, I love.

When I saw that little girl, tears came out of my eyes as I felt complete empathy for her.  I wanted to hug her and tell her she was beautiful and special in her own way, and that someday she’d be glad she was the smart, nerdy kid. 

Then the hormones totally hit.  I realized that I’m going to have one of those: my little girl will most certainly need glasses, and considering her dad’s an engineer and her mom’s a chemist, I’m guessing the Nerd potential is high too.  Suddenly, my face was covered in tears.  Being that kid- that shy, strange, nice little kid- is not easy, and there is no way to protect her from it.  I guess all I can do is love her.

Belgian Tripel- Kickin’ it Old School!

A couple of weeks ago, four of us went on a gustatory tour of the North Side. One of our stops was Kahn’s Fine Wines. True, visiting a wine store for me is leading a horse to water it can’t drink, but I was able to select a few bottles to cellar. But I digress…

During this stop, I bought not only a few bottles of wine but restocked our woefully low hard liquor selection (a pleasant, if not inexpensive, task). Then I see Carlton lug something huge into our rickety cart (note to Kahn’s: your food/wine is non pareil. Invest in some better carts): A KEG OF BEER.

That’s right. A KEG. The nerve of him! The nerve! I’m a BREWER!

…uh, a brewer that hasn’t brewed in, oh, over six months. So it’s been buying a bunch of bottles of beer. More packaging, more effort, more waste, less taste. I realized how valid his silent complaint was. So I’ve dusted off the beer kit and I brewed it last night: a Belgian Tripel from my favorite website, Midwest Supplies. I’ve been brewing Belgians since my very first beer kit. I tinker with other styles, but Belgians are a huge crowd-pleaser.

After a marathon 3-hour brewing session, I tested and tasted the wort. It was stickily sweet, thanks to four pounds of malt and 1.5 pounds of candi sugar. I could barely taste any other flavor through the cloying sweetness. I hope the beer isn’t too light once the alcohol content rises to 6%. The other problem is that my original gravity was only 1.070, with the kit’s target being 1.072-1.076. I have been dogged by low gravity before. It’s not my hydrometer- I usually end up right in the finished gravity target range. It’s as though I haven’t fully extracted the grains or I have over-diluted it somehow. However, I brought the wort to 155 degrees F for a full 30 minutes to extract the malt (this is NOT an all-grain kit). I also boil all five gallons, not just 2-3 gallons. I posted in my favorite brewing forum. Maybe I’ll hear an answer soon.

Puerto Rican Sun

I love my new job!

I’m at a conference with a bunch of smart people who are brainstorming a bunch of smart ideas.  There is something about being in a roomful of people who are all trying to make the right decisions.  It’s very inspiring.

Now, to make the rubber meet the road…

I love my new job!

Setup Phase I: Equipment

As usual, I’m horribly late in posting. Aren’t blogs supposed to be real time? A-hem.

I have had an aquarium in my kitchen several times. I always loved it because I could enjoy my hobbies of cooking and aquatics at the same time. Not cooking my aquatics though…

However, the latest iteration was a u-g-l-y 15 gallon tank with bare glass bottom and live plants in pots or rooted to driftwood. It housed four female bettas and had no filtration and 13 watts of light. The plants- even the Java fern (Microsorum pteropus)- struggled with less than one watt per gallon. As the kitchen is such a central room of my home, I wanted to upgrade.

I have researched this aquarium for over a year. I used web resources such as the krib and also trolled for the right online retailer. I’ve become completely disillusioned by my local fish store (LFS) and its poor treatment of fish and total lack of knowledge about live plants. I used to work in an aquarium store and underwater gardening was my specialty. It was time for me to design a beautiful, yet easy to maintain aquarium.

Part of my integrated approach was to purchase high quality equipment at the most reasonable prices. I needed:

aquarium_empty.JPGThe water box. While Oceanic is the best quality brand, none of their standard sizes would fit in the kitchen location. With a clearance of just 18 inches, a “show” style aquarium would not work. I started looking at custom aquariums…groan. The quotes ranged from $350-$480, with custom crating and shipping driving the total to over $800. No thank you. I started looking into breeder style non-custom tanks immediately. Luckily, I found the perfect solution: an All-Glass 30 gallon breeder. Breeder style tanks not only have a low profile, the dimensions provide more surface area for oxygen exchange and more substrate area for the plants I wanted and the added benefit of more area for fish territories. Add to those benefits that the lighting would not have to penetrate as deeply, and quickly this setup is more and more attractive. Total cost (ordered through LFS): $75.

back_stripping.JPGThe canopy. A standard canopy would not work for me. I wanted more work surface area and more customization. A standard canopy seam would be right in the middle of my light fixture and would be unopenable for feeding/maintenance without removing the entire light hood. I ordered plastic back stripping from an online aquarium supply house and two custom glass pieces from a local hardware store. Custom glass is often cheaper than the standard canopy, and in this case allowed me to decide the width of each piece. This picture shows the back stripping with CO2 tubing and filter inlet/outlet. Scrap plastic was fitted around the filter inlet/outlet to ensure no fish could jump through the small opening (it happens!). Plastic parts: $19; glass: $14.

lighting_installation.JPGThe lighting system. Most aquatic plants demand high lighting. But lighting systems lighting_ballast.JPGcost hundreds; the canopies, hundreds more. A typical online retailer sells the combo for $350-$490 for a setup of my size. The internet came to my rescue by way of ahsupply.com. They sell hoods for a fraction of the cost of brand-name enclosures. I also ordered a 96-watt bright kit to provide the three watts per gallon my plants demanded. For about $100 and a little electrical work, I had a nice looking lighting system. Special thanks to Carlton who did the electrical while I completed the lighting/cord/hood installation itself.

hood_problem.JPGTo the right, you can see the quality of the hood construction…and the fact that despite all my planning, the aquarium was 1/16 inch too tall!! Special thanks to my Dad for planing it to the right height. It’s a family project by now…..

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co2_in_cabinet.JPGCarbon dioxide (CO2) injection. Except for slow growers like Anubias spp. in low light situations, CO2 can be the limiting reagent for healthy plant growth. The most accurate way to dose CO2 is with co2_into_tank.JPGcompressed gas and a bubble counter/timer system. These systems run about $250 for the cheapest. Even the unproven carbon-block systems run about $150. For smaller tanks like mine, a yeast reactor would do fine. Basically, the yeast converts sugar to alcohol and CO2 and the gas is held underwater for maximum saturation. I decided to use two reactors because DIY co2_bubble_counters.JPGsystems have a spike of effectiveness; two smaller systems help control variability. I purchased two $10 CO2 traps to hold the gas underwater (shown at right). Everything else, such as the yeast culture jars, yeast starters, corn sugar, and stoppers, I filched from my brewing hobby. (side note: see, Oz, I actually am brewing beer in my aquarium!)

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Heater. This is the part of the setup I woefully ignored as easy. Substrate heating was immediately discarded as an option. They are expensive (and cheaper DIY types are a huge pain to assemble) and if they malfunction in an established aquarium, I’d be left with having to use a submersible heater anyway. I now have two 50 watt titanium heaters with auto shutoff if they malfunction. $39 and well worth it. Don’t learn this the hard way: buy two smaller heaters so if one malfunctions, consequences are not so dire.

Filter. Here I knew I wanted to spare no expense. I actually looked for less expensive options and found online reviews balking at the lack of reliability of most brands. I looked at hang-on-tank models but disliked the low water movement and high filter cost. My experience in the aquatic store had shown that for me, a canister Fluval was the best combination of quality and reliability. Drs. Foster and Smith was my choice of online retailer; not only were prices comparable, they have reviews of each filter by customers and a very nice grid to aid with filter selection. Cost: $95 (groan). When choosing a filter of any type, be sure to calculate annual filter media costs to see if the filter is really a bargain.

lighting_in_place.JPGTotal equipment cost: $354 plus shipping costs of $25 total $379. Average annual upkeep for lighting (bulb), CO2(sugar), filter(carbon only, wash other media): $117.

I was happy with the total cost, made my purchases, and moved to Phase II.

To a Dee-luxe Cubicle in the Sky

I’ve said before that I work for a great company.  Oh sure, there are bad days, but I always wanted to work here and it has been the best place I’ve ever worked.  I believe in the nobility of our mission and the urgency to do more to help the patients who depend on us.

I don’t even know where to start, so I’ll begin at the end: I just earned a big promotion.

I will be working with a totally new group of people.  These are the kind of professionals from which one learns by example, by conversation, by everything.  I will be reporting to a woman who has been an inspiration to me since – literally – the first day I worked here.

My office is moving downtown, and I will dearly miss my current coworkers.  But this is the opportunity I have worked my whole career to earn. 

I’m so excited I could pop.

Hearty Mushroom Soup

Looking for a quick recipe that tastes long-simmered?  Look no further…

Into a large, heavy pot, over medium high heat, add

¼ c extra virgin olive oil (or butter)

and heat until oil shimmers (or butter stops foaming).  Roughly chop

1 medium yellow onion
12 ounces Portobello mushroom caps (or baby bellas, aka criminis)

Sauté onions until soft; add mushrooms.  Sauté mixture until onions are golden and mushrooms have given off all water.

Turn heat to high; deglaze pan with

3/4 cup Burgundy wine (white or red)

and allow to reduce by half.  Turn heat to medium; add

1 1/2 c vegetable or chicken stock
1 T fresh thyme leaves
1 bay leaf
1-2 t freshly ground black pepper
Tiny pinch cayenne pepper

Simmer for 10-15 minutes, or until mushrooms are tender.  Add

1 c heavy whipping cream
2 green onions, chopped, green part only
2 sprigs parsley, chopped fine
Salt to taste
(about 1t)

Bring to a simmer again.  Use an immersion blender to blend about half of the soup, leaving some chunks of onion and mushroom.  Taste and adjust salt/pepper as needed.

Makes 4 servings. This is delicious with toast dressed in extra virgin olive oil and shredded parmesan, toasted until golden.  The mushroom caps are very robustly flavored and I recommend the red wine version.  Using baby bellas lends less woodsy flavor and the white wine will not overpower the more delicate flavor.
 
Prep time: 15 minutes
Total time: 25 minutes
Taste [rate 5]
Ease [rate 4]

Bleh

Went to a memorial today.  While I don’t think anyone finds these things fun, it was especially hard because it affected Carlton.

I don’t have much to say, but just felt like I should write something.  Today wasn’t a barrel of laughs, I didn’t feel well, and it’s all a little icky.
Good night.