Author: Harry Bartlett

Kelvy

Kelvy is a talented artist, a leading practitioner of Scribing and a good friend. This was taken at her Somerville studio.

Her most recent book, “Generative Scribing: A Social Art of the 21st Century”, defines scribing as a practice that includes words and pictures to reveal a system’s potential. She’s also the co-founder of the Presencing Institute and most recently the MITx course u.lab: Leading From the Emerging Future, for which she contributes extensive visual material.

See more about Kelvy at KelvyBird.com.

Tamoman 30

‘Twas Tamoman 30 this year – thirty years of brotherhood and kinship spawned over the decades. I went up a few days early for some solo cabin life. Was quite nice, a cool spring with mist and rain and days of sunshine. Here are a few pics.

The first morning there was a newt on the road. It was quite docile so I picked it up and put it on moss for a photo – more about Newts “though they may look cute and harmless, they can be dangerous; toxins secreted through the skin as a defense mechanism could kill a person”

A theme for this year was time passing. Here are the rings of a tree stump with an interesting dark patina, almost like the night sky.

The first few nights were peaceful, with no electronics just a book and occasional incense.

An apple tree I’ve always wanted to photograph on the way up Mountain road.

Tk designed an awesome Tamo 30 t-shirt. Here’s the crew front and back showing it off.

Williamsburg

New York sidewalks are so interesting – all sorts of interactions and dramas playing out with people, signs, storefronts et al. No need to go anywhere fancy or spend money, just walk the streets, and something interesting will happen. I’ve come to appreciate this about NY more than anything.

This was taken in Williamsburg Brooklyn recently. Just an iPhone which is good for street photography since it blends in and the wide-angle lens works well too.

Tracks

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We’ve had multiple snows this winter, quite good especially for seeing what critters are running about. These photos were taken near the Bruce Freeman Trail bridge that goes over route 2 into Acton.

And here’s another one from out in the cornfield.

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Soup

Last of the butternut squash from this past summer’s crop, amazing how easy it is to grow and sweet and keeps well. This pot is made with coconut milk and ginger with some nutritional yeast and homegrown oregano on top plus salt and pepper. Pretty simple and tasty.

Snowstorm

So we got a pretty big snowstorm last weekend, about 18″ with big winds out of the Northeast. This was taken Saturday morning on the usual run, Peter came along. The route goes through some conservation land near my condo on Conant and thru the Acton Sand Pit which is now filled with solar panels then down over a brook and briefly onto route 2. This was taken on route 2, amazing there were no cars! The run then goes into the large cornfield on prison property (I think). I once went there with the guy who manages the prison farm to get manure for our community garden. Anyways a great storm with cold temps so the snow stayed light and continued cold, unusual now to have such a cold stretch and good snow.

Popover

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”3.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]It took a while to learn to bake popovers. I had a stretch of a few years where they came out great and then hit a rough patch for a couple of years where they wouldn’t pop. Finally, I got back on track and they are popping well again.

Here are my notes for guaranteed popovers that pop.

Use fresh flour, let the batter sit for 30 minutes to room temperature, use popover tins (they’ll pop higher), slightly overcook, pierce the cooked popover with a pairing knife from below so they keep their shape.

See this recipe and how to make it from King Arthur.

Pour ¼ teaspoon of canola oil into each cup and use a paper towel to spread inside the whole cup and put in the oven for 2 minutes then put a small pad of butter in each cup and put in the oven for 1 minute this will make no stick popovers.

Use 100 grams (⅘ of a cup) of fresh King Arthur flour to 1 cup milk (240 grams), 2 eggs, ¼ teaspoon salt, 2 tablespoons melted butter

Whip the batter right before adding to the tins to increase oxygen. Bake for 12 minutes at 500 degrees and then reduce heat to 375 for another 10 minutes or until golden brown.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.6″][et_pb_row _builder_version=”4.4.6″][et_pb_column _builder_version=”4.4.6″ type=”4_4″][et_pb_comments _builder_version=”4.4.6″ hover_enabled=”0″][/et_pb_comments][/et_pb_column][/et_pb_row][/et_pb_section]