The worst of the cold weather is probably behind us, as spring approaches. The sun is out, and thoughts once again turn to the garden. It’s timely to review: how did our solarium perform over the short days and freezing nights of winter?

Adding thermal mass proved not to be enough to protect tender plants if outside temperatures dropped below ~25°. For the coldest nights, we needed to come up with a supplementary heat source. We use brooder lamps for ducklings. Why wouldn’t the same concept work for plants?

Electricity was the primary problem: a source wasn’t readily available, and providing a permanent hookup didn’t seem worth the cost or effort since power was needed only a few nights out of the year. So I wired an outlet at the solarium ceiling for two heat lamps to hang above our most sensitive citrus, an Improved Meyer Lemon and an Owari Satsuma Mandarin from One Green World that we planted right in the ground.

Power is provided when needed by plugging as extension cord into a male receptacle in a weatherproof exterior “inlet”.

This system works so well that we’ve moved into the solarium all of the cold-sensitive plants that we previously overwintered in the greenhouse. Space is at a premium in this 7? x 7? structure, so we’ve had to be inventive. Around the Yuzu Ichandrin, we installed shelving for pots . . .

. . . and above, a piece of ¾” pipe serves to hang containers.

Staggering the height of the plants allows more to be squeezed in along the pipe.

In the ground within the solarium, we’ve been growing herbs all winter long, herbs that otherwise wouldn’t grow in winter: cilantro, parsley, and an herb form of celery.

Fresh “cutting” or “soup” celery is great to have in the garden as celery, along with carrots and onions, are the three essential aromatic vegetables used in making stocks and sauces. Buying a whole head of celery in the store is wasteful. Although a good market will let you buy one stalk at a time, we’re a long way from a market. So keeping fresh celery on hand would otherwise be a challenge. Now all we have to do when celery is called for is wander outside -  with the solarium, any time of the year – pluck a few stalks, and tie them together with other herbs in a bouquet garni. Nichols has the seeds: VCE185, Afina. Plant seeds once, and from then on the celery will self-seed prolifically.

An added benefit: as long as I was wiring the solarium, I installed an outlet in the adjacent greenhouse to provide power for a heat mat. A heat mat will enable us to begin sprouting seeds in early February, a month earlier than would otherwise be possible. So it’s now time to begin perusing the seed catalogs and planning for spring plantings. Nichols and Territorial, here we come!

Friday night. What could be better for a simple dinner on a frosty night, while sitting on the sofa watching a DVD, than Flammkuchen – German pizza?

Flammkuchen – literally, “flame cake” – is a dish from the Alsace-Lorraine region (much of which bounced back and forth between France and Germany over the last couple of centuries).

Flammkuchen is made like a thin-crust pizza, topped with crème fraîche, onions, and Speck - a salt-cured and lightly smoked ham. My first taste of Flammkuchen came about two decades ago while Irina and I were staying in Cousin Alexander’s Bauernhof, right in the heart of the small German village of Oberotterbach.

Elements of Cousin Alexander’s “farm” house – like the rear wall, which the house shares with the town Catholic church and cemetery – date from the 13th century. All the while we stayed there those church bells pealed every fifteen minutes, day and night, ringing out the quarter-hour and the hour. It’s enough to make one an atheist.

It really was (and is still) a farmhouse, dead square in the middle of town. Behind those big doors are a central courtyard; barns, stalls, and sheds; tractors and wagons; a well; a kitchen garden; and a wine and root cellar beneath the living quarters. Farmers live in the village, and sortie out to their fields each day.

Oberotterbach lies just across the border from the French town of Wissembourg, which marks the start of the Deutsche Weinstrasse. Here’s the Deutsches Weintor through which we drove back and forth between Germany and France in our ancient, borrowed Fiat Cinquecento.

The border control station was just on the other side of the “wine gate”. The border controls were a joke, as they were easily circumvented. Rather than staying on the main road, instead take one of the numerous back roads that crisscross the border through the vineyards. During our stay there, EU borders were opened and the inspection stations between Germany and France shuttered.

We often walked the ~4 km to Wissembourg from Oberotterbach through the vineyards and over a shoulder of the Sonnenberg, avoiding roads completely, ending up in a bar where the Gitanes and Gauloises smoke hung so thick and heavy you had to crawl on you hands and knees to see and to breath. But I digress.

The oldest building in Oberotterbach contains a Zehntkeller (literally, “10th cellar”), which was used for storing the local baron’s “10th” share of the harvest from the surrounding area. Kind of like a 13th century version of a local IRS. Centuries later, a cramped corner of that vaulted cellar housed a jazz club called the Musikantebuckl.

Along with the music they served local beer, local wine, and Flammkuchen baked in a wood-fired pizza oven. Love at first bite: I was closer to heaven than a kid from Sacramento could ever reasonably expect to find himself.

Though the Musikantebuckl is still jumping, getting there on a Friday night is now out of reach for us. But it’s easy to recreate a bit of that heaven right here. The biggest challenge is to find a substitute for Speck, which isn’t readily available here. Some recipes call for bacon, but we find bacon too fatty and too smoky. We’ve found that the uncured side of pork we get when we buy a half a hog (which would be bacon if it were smoked) works just fine once it’s trimmed of all fat.

Flammkuchen à La Ferme Noire

For two 12? Flammkuchen:

1 lb Irina’s bread dough
½ lb well-trimmed pork belly, cut into small cubes
1 medium red onion
6 oz crème fraîche (we use the delicious crema Mexicana that is available locally)
Sea salt
Crushed black pepper
A small piece of a whole nutmeg, crushed.

Place the dough on a well-floured surface. Divide into two pieces and roll into balls, coating liberally with flour. Flatten a bit with the palm of your hand, and roll out with a pizza roller, dusting with additional flour as necessary.

This dough is really wet, so it demands a bit of special care for the process to go smoothly. When you’ve finished rolling the skins out, make sure they are well dusted with flour. Fold into halves, then quarters; place on a board covered with wax paper (we use a couple of pieces of Masonite cut into 12″ x 12″ squares), unfold, and set aside to rise for an hour or so and to dry on top a bit.

While the dough is resting, rising, and drying, trim any fat off the pork and cut the meat into small cubes. Put the cubes of meat in a bowl, add salt, crushed pepper, and crushed nutmeg, and toss until the meat is evenly coated. Peel the onion and cut into thin strips, separating the layers.

About half an hour before cooking, put your pizza stone into the oven to pre-heat. You’ll want to use a very hot oven (like 500°). We most often cook pizza outdoors on a gas barbeque, especially in the summer when you don’t want to be heating up the kitchen.

While the oven and pizza stone are getting hot, prepare the Flammkuchen. The pizza skins must be transferred to a make-up board. We use larger and thicker pieces of Masonite for this purpose, 16? x 24? x ¼”; Masonite has a slick and slippery surface, and the ample size of the make-up board allows plenty of room to get the pizza sliding around freely before sliding it onto the hot pizza stone to bake. First sprinkle the make-up board liberally with corn meal (the corn meal acts like little ball bearings). Then flip the pizza skin on top of the corn meal so it’s waxed-paper side up, and peel off the wax paper.

Spread the crème fraîche over the pizza skins. Sprinkle evenly with the onions, then with the seasoned meat. Tap the side of the make-up board to make sure the pizza is sliding free, then slide the pizza off the make-up board and onto the hot pizza stone.

Close the cover (or the oven door) and bake until the crust is browned and crispy. As my dear departed father would say, video camera in hand, here we are.

We had planned to save one of the two Flammkuchen in the freezer for another day, but it tasted so darn irresistible we ate them both!

We have made vegetarian versions of Flammkuchen too, substituting local wild mushrooms (from The Mushroomery) for the pork. While not traditional, it’s really delicious, too.

Arctic temperatures set a new record high in 2011, beating the record set just the previous year in 2010.

Surface temperature anomaly for the region extending from 64oN to 90oN, from 1880 through 2011, in degrees Centigrade above or below the temperature during the 1951-1980 base period.

The annual mean surface temperature (land and air) for the region north of 64oN (the Arctic Circle is at 66° 33?N) in 2011 was 2.28° C above the 1951-1980 base period, beating 2010?s record of 2.11° C.  Temperatures in the region have been rising rapidly since the late 1970s and have not dropped below the long-term mean since 1992 — nearly 20 years.

Even with the cooling effects of a strong La Niña influence and low solar activity for the past several years, 2011 was one of the 10 warmest years on record – and the warming is especially concentrated in the Arctic.

Annual global surface temperature anomalies, 2011.  The largest and most extensive
warming (indicated in shades of red) was concentrated in the Arctic.
Source: NASA Goddard Institute for Space Studies.

NASA’s James Hansen expects record-breaking global average temperatures in the next two to three years because solar activity is on the upswing and the next El Niño will increase tropical Pacific temperatures. The warmest years on record so far were 2005 and 2010, in a virtual tie.

The carbon dioxide level in the atmosphere was about 285 parts per million in 1880, when the GISS global temperature record begins. By 1960, the average concentration had risen to about 315 parts per million. Today it exceeds 390 parts per million and continues to rise at an accelerating pace.

Rising temperatures are being accompanied by a decline in Arctic ice volume.

Ice volume for December 2011 was 12,230 km³ , 47% lower than the maximum in 1979, 37% below the mean and 1.6 standard deviations from trend. PIOMAS  ice volume for September 2011 was 380 km³ lower than the previous record of 2010, but this difference is within the estimated uncertainty of PIOMAS. The same appears to be true for December 2011 as well – ice volume is lower but within the range of uncertainty – as the University of Washington’s Polar Science Center reports 2011 volume is lower than the previous record of 2010

The Federal Highway Administration’s Traffic Volume Trends reports travel on U.S. roads and streets was down 0.9% for November 2011 as compared with November 2010. Cumulative travel for 2011 was down 1.4% from 2010 through November.

In the early ’80s, VMT (moving 12 months total) stayed below the previous peak for 39 months. Currently VMT (moving 12 months total) has been below the previous peak for 48 months – a full 4 years – and the trend shows no sign of reversing any time soon.

Could it be that the all-time peak in vehicle miles traveled (VMT) in the U.S. – August 2007 – is now securely behind us?

In Oregon, vehicle miles traveled (VMT) was down 0.4% in November 2011 compared to November 2010. Cumulative VMT for 2011 is down 2.0% from 2010. VMT in Oregon has been down every month in 2011 compared to 2010.

With VMT down, it’s not surprising that Americans continue to consume less gasoline. Total petroleum deliveries fell 1.1% in November compared with November a year ago, pulled down by a 1.8 percent decline in motor gasoline demand.  It was the lowest level of November consumption for gasoline since 2000.

Total petroleum deliveries fell 1.2% to an average of 18.9 million barrels a day in 2011 compared with 2010. Except for 2008, this was the largest drop in annual domestic deliveries over the past decade.

If petroleum deliveries are any indicator, VMT will prove to continue to drop in December 2011 – and substantially. December 2011 petroleum deliveries were down 5.9% from December 2010, declining to an average of 18.6 million barrels per day, the lowest level in 15 years. The Federal Highway Administration’s report for December can be expected confirm that VMT for 2011 as a whole is down over 2010.

After a barren spell in November, our Muscovy ducks are laying again. Keeping a light on in the duck shed until 10:00 every night seems to have made a difference, as they began laying again shortly after we began that regimen.

Some of the ducks are content to lay in the duck shed. When we open the doors to let the ducks out in the morning (having been shut in over night to protect them from predators) there the eggs are, in the nests the ducks nestle into the straw in the corners of the shed. All we have to do is bend down and pick them up.

For other ducks, laying their eggs in the duck shed simply won’t do. So they seek out less convenient places. Some locations become semi-permanent, and they revisit them regularly: underneath the outdoor workbench behind the potting soil containers, behind the garbage and recycling cans, underneath the tarp covering the compost pile.

A few hens, however, are really secretive. They don’t want you to know where they are laying their eggs, and if you discover one location they tend to abandon it and find yet another. When the duck shed door is opened in the morning these secretive hens set off: alone, determined, and with a purpose. If you want to find their eggs, you have to follow them, and do so carefully and innocuously.  If they see they’re being followed, they will abort their clandestine mission. And if you divert your attention for just a moment they can vanish, disappearing into the brush.

Meet one of our surreptitious hens.

After watching this hen for several mornings I finally succeeded in tracing her to her nest right in the middle of a pile of brush and prunings waiting to be burned. And I do mean right in the middle. I had to carve my way in, using hand shears to tunnel a passageway through the bramble. Stretched out flat on my belly with only my ankles hanging out, I retrieved eight eggs.

Crawling on my belly like a reptile to find eggs simply wouldn’t do. I set a torch to that pile. She’ll never use that nest again.

The next day, that hen once more set out for her burn pile. What few coals remained of that pile were still smoldering. She circled it again and again, repeatedly coming back to and stopping at what had been her entrance. You could almost see her scratching her head: what the hell happened here?

Still, every morning she’s setting off towards where her burn pile used to be. There’s got to be a new nest. One morning I’m trying to follow two hens. Our burn pile hen disappears behind a copse of trees and brush. I rush to see where she’s gone. Damn, lost them both!

This morning, she’s off again. I’m keeping a loose tail. When I see her round that copse, I high-tail it over there. She sees me, pretends she’s just out on a stroll. But I’ve seen where she’s been looking, where she was headed.

That’s an abandoned wood rat mound, next to an old, rotting Douglas-fir stump. A little searching, and there it is, nestled under and inside the wood rat mound: her latest nest, containing a half a dozen eggs.

Another victory, albeit temporary. Tomorrow the game begins anew.

When you buy a whole or a half lamb from a local farmer, it’s not like going to the supermarket where you can pick out the exact cut you want, whether it be shoulder chops, loin chops, or a leg. Around here, you’re lucky to find a store that carries any lamb at all. In the mid-valley, the nearest place to buy a choice cut like a leg or a rack is probably Corvallis, at an upscale market such as Market of Choice.

When you buy local locker lamb, (half or whole) you get everything – from the neck to the shanks. You have to know how to cook the various cuts, as they each demand to be treated differently. And when it comes to an valuable cut like a rack, you don’t want to ruin it. Unlike a rack you buy at a market that’s been trimmed by a butcher, you cannot simply throw it in the oven and roast it. The rack has to be prepped for cooking first. If your rack comes wrapped in white paper from your local slaughterhouse, you have to prep it yourself.

A rack of lamb comes with a thick layer of fat across the back.

You have to take that layer of fat off. Leave it on and the rack will be impossible to cook properly. What’s more, the result will be a rack that is difficult to cut and serve; and the meat will be drenched in excess, unpleasant-tasting fat.

Fortunately, removing the layer of fat is easy. Simply grab it by one corner and rip it off – it comes off in one piece.  Begin by separating the fat from the meat with a knife at a corner, then pull on the fat, continuing to cut between the fat and the meat with a knife as necessary as you pull the fat off.

Now doesn’t that look better?

There’s some meat embedded within that layer of fat that shouldn’t be wasted. Trim it out rather than throwing it away.

There’s more . . .

You’ll end up with a nicely trimmed rack, a little pile of lamb meat – enough for maybe a soup or a burrito or a stir fry – and a big chunk of fat to be thrown out.

If you want, you can cut out a little of the meat between the rib bones, leaving little bone handles to grab onto when eating. Add that meat to your pile of saved meat trimmings.

We’ve trained our butcher to cut off the chine bone, and he mostly gets it right. With the chine bone off, it’s a simple thing to cut between the ribs, carving off individual chops for serving when the rack is done. If the chine bone is left on the rack, this is impossible – so you have to make sure the chine bone is removed completely at this stage. If some of it is still there you’d best cut it off. A hacksaw works. The picture above shows the chine bone properly removed.

Now the rack is almost ready for roasting. Rub it with sea salt and freshly crushed pepper. Chop up a clove of garlic or two, and the leaves from a nice sprig of rosemary. Put in a bowl with a teaspoon of prepared stone-ground mustard and a splash of red wine.  Whisk in an ounce or so of olive oil. Coat the rack on all sides with the marinade and let sit at room temperature for a while, until you’re ready to pop it in the oven.

Roast the rack in a pre-heated 450° oven for 20 minutes or so, or until the internal temperature reaches 116° (check with an instant-reading thermometer).  Do not overcook! Rack of lamb should be served rare. Remove the rack to a serving dish and let it rest for a few minutes while you get the rest of the meal on the table and prepare the sauce. The sauce can be really simple -deglaze the roasting pan with a healthy splash of red wine, scraping up all the tasty brown bits.  Carve the rack, cutting between and separating the individual riblets. Pour the sauce around the rack and serve.

Bon Appétit!

January 11, 2012 was the 125th anniversary of the birth of author, scientist, ecologist, forester, and environmentalist Aldo Leopold. Leopold is best known for his book A Sand County Almanac.

Leopold professed an ethics founded on the biotic community – a community encompasses and includes humans:

A thing is right when it tends to preserve the integrity, stability and beauty of the biotic community. It is wrong when it tends otherwise.

Leopold rejected the utilitarianism of conservationists like Gifford Pinchot and Theodore Roosevelt, who pursued a conservationism based on expediency, conquest, and self-interest. Leopold was instead an advocate of wilderness, and of its conservation for its own sake. For Leopold, the relationship of humans to the land was an ethical one.

All ethics so far evolved rest upon a single premise: that the individual is a member of a community of interdependent parts. . . . The land ethic simply enlarges the boundaries of the community to include soils, waters, plants, and animals, or collectively: the land.

Leopold saw that humans are part of an ecological community. He saw that humans can thrive only if the entirety of the larger community of which we a part thrives.

But wherever the truth may lie, this much is crystal-clear: our bigger-and-better society is now like a hypochondriac, so obsessed with its own economic health as to have lost the capacity to remain healthy. . . . Nothing could be more salutary at this stage than a little healthy contempt for a plethora of material blessings.

Leopold preached “an intelligent humility toward man’s place in nature”, and warned that we should not stray too far from the land.

There are two spiritual dangers in not owning a farm. One is the danger of supposing that breakfast comes from the grocery, and the other that heat comes from the furnace.

Leopold was a prophet for our times. We should have listened.

Thursday morning (January 5), our first lambs of the season were born, twins – a male and a female. At first, things looked to be going fine. Each was strong and healthy, although the male was a bit bigger than the female; and mama was feeding both. But Friday evening, we noticed that mama was no longer holding still for the female to let her feed. She was now markedly smaller than the male, who had been growing and putting on weight. She was looking weak. If we didn’t do something, she wasn’t going to make it.

Irina fixed a self-feeding bottle for her, but milk replacer is not a satisfactory solution. Even if you can get the lamb to drink from the bottle and feed itself, formula just isn’t nearly as good as mother’s milk. Lambs don’t grow as much or as fast, and they never catch up from a slow start to become big, healthy adult sheep.

That night, I dreamt of sheep grooming stands. The headpiece would hold mama still while our little black lamb snuck in and suckled to her heart’s content. Next morning, I went straight to the computer and googled “sheep grooming stand”, looking for inspiration. This design I found promising:

The concept is simple, the device quick and easy to use, and effective. Kind of like “stocks” for recalcitrant livestock.

So first thing Saturday morning I went to work, using scrap lumber and remnants of a dismantled dish antenna. The device was designed to be installed in the railings separating the two pens so as to be usable from either pen. It was ready to be put into service right after lunch.

Mama may not be happy, but baby sure is. Five times a day, Malingering Mama is in lockdown for nursing.

Results were immediate. She’s strong and healthy again, and quickly catching up to her brother.

Sunday morning, we woke up to a bit of a hullabaloo. Four new lambs were scattered about the yard, two white and two black. Lambs were bawling, mamas were baaing. We gathered up the lambs from the mud, cleaned them up, then set out to sort things out, figure out who belonged to whom.

Finding the mamas was pretty straightforward. Pick up the lambs, put them in the lambing pens, and the mamas should follow. That part went smoothly. Problem was, we only had one open lambing pen. The other was occupied by Malingering Mama – if she was minding her young ones properly, she could instead be let out with the flock. Crammed into a single pen, the new mamas were butting each other. Little lambs were flying. So we had to quickly erect an emergency, auxiliary pen and separate the combatants. Then came the hard part: which lambs belonged with which mama? After careful watching, seeing who was being fed by whom, Irina finally figured out the highly improbable solution: one mama had had triplets, all female, two white and one black; the other, a single female.

So at the moment, all is calm in the sheep shed.

This morning (January 10), Malingering Mama was observed freely feeding her female lamb, without being restrained. Maybe she was just suffering from a bout of post-partum depression. A release date is pending, depending on continued good behavior.

Old friends from Seattle days, who now live near Hillsboro, were coming to visit this last weekend, along with their son home from college during break. As a special treat, we pulled a package of moose roast, labeled “strap steak”, from the freezer. Saturday morning, I unwrapped it to begin preparing it for cooking. Lo and behold, a flank steak! Of moose!

Flank steak holds special status in our home. The first meal I fixed for Irina back when we were courting was a beef flank steak, cooked over coals on little hibachi at my bachelor pad in Winslow, cooked rare and sliced thin, served with Brussels sprouts, steamed just crisp. Guys: quite the thing to impress the ladies. It worked!

Three exclamation points already, a bit much. But the sentences are true and righteous exclamations – and it gets better. We had already procured special mushrooms for the meal: white elm, and wild hedgehog and chanterelles from The Mushroomery. Grilled flank steak of moose, served with a rich mushroom sauce and mashed potatoes.

First, the sauce.

Wild Mushroom Sauce

4 T goose fat (or duck fat, or butter)
¾ lb. wild or good quality mushrooms, brushed and coarsely chopped
1 large shallot, finely chopped
1 clove garlic, peeled and finely chopped
2 T flour
1 C red wine
1 C beef stock
½ C tomato purée
bouquet garni (parsley, celery greens, thyme, bay leaf)
1 whole clove
2-3 carrots, whole
Salt & pepper to taste

Heat the fat in a saucepan over medium-high heat. Add shallot and sauté until softened and translucent. Add garlic, cook for a minute or two, then add mushrooms. Cook, stirring, for a few minutes, then add flour. Mix well and cook for a few minutes, scraping the bottom of the pan so the flour doesn’t scorch. Add wine a splash at a time, stirring to form a smooth, thick paste. Continue adding wine, stirring, then add the beef stock and tomato purée. Add bouquet garni, clove, and whole carrots. Bring to boil and simmer for 1 – 1½ hours until reduced to desired consistency. Remove and discard bouquet garni and carrots and season with salt and pepper to taste. May be done ahead of time and re-heated just before serving.

Fresh vegetables are scarce this time of year, but lightly cooked sauerkraut tastes crisp and fresh.

Light winter sauerkraut

1 lb sauerkraut, rinsed three times in fresh water to remove salt
1 small yellow onion, coarsely chopped
1 large apple, peeled, cored and cut into chunks
2 T butter
1 clove
1 small chunk of a nutmeg
6 juniper berries
1 bay leaf
½ C white wine (riesling or gewürztraminer are perfect)
Salt and white pepper to taste

In a saucepan, heat the butter and sauté the onion until softened and translucent. Add apple and cook a bit. Add the rinsed and drained sauerkraut and toss until well mixed and cooked a bit. Smash the clove, nutmeg, and juniper berries and add to sauerkraut along with bay leaf, salt, and crushed white peppercorns.  Add white wine and cook, covered, for ½hour. Remove bay leaf and serve.

The moose flank steak was simplicity itself: rub with a little sea salt and freshly cracked black pepper, and goose fat which we happened to have on hand; let sit out at room temperature for a couple of hours before cooking; and cook over a hot barbeque until just rare (116° internal temperature at thickest part). Slice thinly and serve.

We began with a little salad made with fresh lettuces from the garden, dressed with a choice of local olive oil or local hazelnut oil. Our guests brought a bottle of Cliff Creek Cellars 2005 Syrah, made from grapes from Sams Valley Vineyard in the Rogue Valley. The wine was big, robust and full-fruited, a perfect accompaniment to the rich and deeply flavored moose.

Next morning before our guests departed, we fixed a brunch of scrambled duck eggs, yellow potatoes fried in goose fat, and Irina’s bread toasted and served with raspberry/pinot noir jam. A dozen duck eggs, and duck eggs are big. 20- year-old young men eat a lot – no leftover moose from dinner for a lunch burrito.

Life is hard on the farm. I’m going to miss that goose fat when it’s gone.

For New Year’s Eve, a small group of neighbors have a tradition of imposing on the hospitality of a couple who live enough nearby that driving is not an obstacle on this most celebratory of all the holidays. The mantle of “chef” has somehow settled on my shoulders for this event. This year, I was asked to prepare the “bean thing” that served for dinner last year.

I can’t remember what I had for dinner last night, much less last year. What in the world could that “bean thing” have been? I’m thinking, must have been some version of cassoulet. Let’s take inventory: in the freezer, ham hocks, side of pork, sausages from Michael, goose stock and duck stock. In the refrigerator, leftover goose from Christmas dinner, plus more meat picked from the bones boiled for stock. Goose fat and duck fat. In the cellar, onions and garlic, and a jar of canned tomatoes from the garden. All we need are a couple of pounds of cannellini beans and we’re good to go.

New Year’s Cassoulet

Serves 12 – 16

2 lb. canellini beans
8 T duck or goose fat
1 head of garlic, peeled and smashed
2 large onions, chopped
2 large carrots, chopped
2 ham hocks
2 lb. side of pork, cut into 1?cubes
1 bouquet garni (4 sprigs savory, 4 sprigs thyme, 4 sprigs parsley, 4 sprigs celery greens, 3 bay leaves)
1 quart jar puréed tomatoes
1 cup white wine
2½ quarts goose or duck broth (chicken stock will do in a pinch)
4 confit duck legs (we used goose, both left over from Christmas dinner and picked from the carcass after being boiled for stock)
4 lb. pork sausages (we used 4 garlic sausages and 4 jalapeño sausages from the Pepper Tree)
2 cups bread crumbs

Day 1

Put beans in a large bowl or other container, add water until water covers beans with 2 or three inches to spare, and soak overnight.

Day 2

1. Heat 4 T duck or goose fat in a large braising pan.  Add the pork cubes and brown on all sides; remove and set aside.  Brown the sausages and set aside, then brown the ham hocks and set aside.  Toss the onions and carrots into the pan and sauté until the onions are softened and translucent.  Splash in the wine, add the broth, then all of the browned meats.  Add the bouquet garni.  Bring to the boil, the simmer, covered, for 1½ hours until the meats are tender.

2. When done, pour everything in the braising pan through a colander, catching the stock in another pot.  Remove and discard the bouquet garni.  Pick out the meats with a pair of tongs and set aside to cool a bit.  Run the other solids caught in the colander (onions, carrots, garlic) through a blender until they form a paste; add paste to pot with broth and mix.  When cool enough, trim excess fat off pork chunks.  Trim meat of ham hocks and discard everything else (save the pork fat and all of the other bits from the ham hocks except the bone for the dog).  Cut sausages into enough pieces that you have at least one piece of each kind of sausage per person.

3. Drain beans.  Put beans in a large pot, cover with water, bring to boil, and simmer for ten minutes.  Drain and rinse.

4.  Return beans to pot.  Add stock, making sure beans are well covered.  Bring to boil and simmer for 1½- 2 hours until beans are just tender.

5.  When beans are done, spread ½ of beans on bottom of braising pan.  Spread meats (pork, ham, sausages, and duck or goose) on top of beans.  Cover with remainder of beans.  Cover and keep in refrigerator.

Day 3:  serving day

1. Heat oven to 300?. Drizzle cassoulet with duck or goose fat. Add enough additional broth to just cover the beans and bake, uncovered, for 3 hours.

2.  Remove cassoulet from oven.   Sprinkle with bread crumbs.  Drizzle with remaining fat.

We then took the cassoulet with us to our friends’ house to finish:

3.  Bake the cassoulet at 275° for 1 hour longer, until it is richly browned on the surface. Let rest for at least 20 minutes before serving.

Et voilà.

I think I prefer the cassoulet without the bread crumbs: instead, finish it off by baking for one hour at 325°. You still end up with a nice crusty surface.

This cassoulet was so tasty our New Year’s Eve hosts invited themselves for leftovers the next day. For me, the best is yet to come: after all the meaty bits have been picked over, the beans make for the best damn burrito that has ever passed a pair of lips.

Oh, turns out cassoulet wasn’t the requested “bean thing” after all. Consensus was, last year’s dinner was soupier, and served in a pot rather than a flat braising pan. By acclaim, a new tradition is born.

Can an event be called “celebratory” if everyone is home in bed by 10:00? We never even got around to opening the champagne.

Heartwarming news: the first lambs of the season were born today, January 5.

Twins, a boy (gray) and a girl (black), to a first-time momma, both strong and healthy. It’s a good day to be born, sunny and warm. Yesterday’s high was 63°, downright balmy for January. Today looks to be an encore.

Oil prices in 2011 averaged record highs, despite global economic woes.

Brent crude, the world oil benchmark, averaged $111 per barrel, breaking the previous record of an annual average high of $100, set in 2008. That spike contributed to a huge global recession. West Texas Intermediate (WTI) rose even more, averaging $95/barrel, an increase by 20% over its 2010 average price of $79. WTI traded at a hefty discount to world oil prices throughout the year – as much as $26/ barrel.

Global automotive market intelligence firm Polk forecasts worldwide new vehicle sales in 2012 will rise 6.7% over 2011 volumes to 77.7 million vehicles. Polk expects China to make the largest contribution to global sales growth for new vehicles, with an anticipated 16% increase over 2011.

Polk expects that U.S. light vehicle sales will increase by 7.3% to 13.7 million vehicles. As this chart by Calculated Risk shows, sales are struggling to return to levels reached almost two decades ago, when the U.S. population was ~50 million less than today.

Polk is optimistically forecasting U.S. auto sales to return to “normal” levels of greater than 16 million vehicles per year by 2015 – and for global auto sales to approach 100 million by 2016.

Where is the gasoline to power all these new cars going to come from? Despite record high global oil prices, global oil production is refusing to budge. Members of the Organization of the Petroleum Exporting Countries (OPEC) – which supply ~42% of global production – produced an average of 30.74 million barrels per day in December 2011.  OPEC production has been fluctuating within a ~5% band, as has global production.

Production of crude plus condensate has been basically flat since 2005, with new sources just barely managing to compensate for a 5% decline per year from existing production. Any increase in total liquids over that time has largely come from increases in NGPLs and other liquids.

Total liquids production worldwide increased 0.5% per year from 2005 to 2010 – but that includes low net energy fuels such as biofuels. However, the global supply of net oil exports available to importers other than China and India (what Jeffrey Brown calls Available Net Exports, or ANE) fell at a rate of 2.8% per year from 2005 to 2010. Brown expects oil available for import by most of the world to fall by 5% – 8% each year for the rest of the decade.

In Saudi Arabia (now the world’s second largest oil producer after Russia), production has been declining.  Only a dozen or so of the 54 oil producing nations in the world are still increasing their oil production.

If global economic growth, feeble though it may be, manages to continue in 2012, we can expect even higher oil prices. Even if people are willing and able to pay higher prices, there are limits to global supplies of oil that can be refined into motor fuels. What good will all these new cars be, if there is not enough fuel to power them?

It’s a good bet that rosy forecasts for U.S. and global auto sales will prove to be powered by nothing more than fantasy.

Twain describes his uncle John’s farm outside of Florida, Missouri – where he was born, and where young Sam spent his summers until he was twelve or thirteen,after his family moved to Hannibal:

It was a heavenly place for a boy. that farm of my uncle John’s. The house was a double log one, with a spacious floor (roofed in) connecting it with the kitchen. In the summer the table was set in the middle of that shady and breezy floor., and the sumptuous meals – well, it makes me cry to think of them. Fried chicken; roast pig; wild and tame turkeys, ducks, and geese; venison just killed; squirrels, rabbits, pheasants, partridges, prairie chickens; home-made bacon and ham; hot biscuits, hot batter-cakes, hot buckwheat cakes, hot “wheatbread,” hot rolls, hot corn pone; fresh corn boiled on the ear, succotash, butter-beans, string beans, tomatoes, peas, Irish potatoes, sweet potatoes; buttermilk, sweet milk, “clabber;” watermelons, musk melons, canteloups – all fresh from the garden – apple pie, peach pie, pumpkin pie, apple dumplings, peach cobbler – I can’t remember the rest. The way that the things were cooked up was perhaps the main splendor. [p. 210]

People without much money were wealthy nonetheless. The household economy was rich. Folks didn’t need much money to share in the riches that surrounded them – and they had the time and the skills to make use of it. They did and made things for themselves and for their neighbors.

Twain describes a life immersed in an environment yet unspoiled, teeming with diversity and abundance:

The life which I led there with my cousins was full of charm, and so is the memory of it yet. I can call back the solemn twilight and mystery of the deep woods, the earthy smells, the faint odors of the wild flowers, the sheen of rain-washed foliage, the rattling clatter of drops when the wind shook the trees, the far-off-hammering of wood-peckers and the muffled drumming of wood-pheasants in the remotenesses of the forest, the snap-shot glimpses of disturbed wild creatures skurrying through the grass, – I can call it all back and make it as real as it ever was, and as blessed. I can call back the prairie, and its loneliness and peace, and a vast hawk hanging motionless in the sky, with his wings spread wide and the blue of the vault showing through the fringe of their end-fathers. I can see the woods in their autumn dress, the oaks purple, the hickories washed with gold, the maples and the sumachs luminous with crimson fires, and I can hear the rustle made by the fallen leaves as we plowed through them. I can see the blue clusters of wild grapes hanging amongst the foliage of the saplings, and I remember the taste of them and the smell. I know how the wild blackberries looked, and how they tasted; and the same with the pawpaws, the hazelnuts and the persimmons; and I can feel the thumping rain, upon my head, of hickory nuts and walnuts when we were out in the frosty dawns to scramble for them with the pigs, and the gusts of wind loosed them and sent them down . . . [p. 216]

That healthy, intact ecological system was the foundation of people’s wealth – wealth money could never buy and cannot ever replace.

But things were starting to go wrong, even then.

I remember the pigeon seasons, when the birds would come in millions, and cover the trees, and by their weight break down the branches. They were clubbed to death with stick; guns were not necessary, and were not used. I remember the squirrel-hunts, and prairie-chicken hunts, and wild turkey hunts, and all that; and how we turned out, mornings, while it was still dark, to go on these expeditions, and how chilly and dismal it was, and how often I regretted that I was well enough to go. [p. 218]

Passenger pigeons were once unimaginably abundant in the U.S., probably numbering 3 billion to 5 billion.  The slaughter was unmerciful. The last fully authenticated record of a wild bird was in Ohio in 1900. The species officially became extinct when the last known passenger pigeon died in in captivity in 1914.

Already in 1850, and the American dream was beginning its transformation into The Air Conditioned Nightmare. We’ve spent the 160 years since exploiting and destroying the ecosystems within which we live, converting them to money which we call “wealth”.

In Lane County at this very moment, a couple of already-wealthy “developers” have begun to rip down and crush up the entirety of Parvin Butte. They bought the whole butte a couple of years ago from Union Pacific for a pittance  ($360,000), immediately put it on the market for $30 million, and began destroying the forest, logging all the trees off the butte. Now they see the opportunity to turn their investment into even more millions, taking advantage of the opportunity offered by $50 million in state and federal government subsidies for the rehabilitation of the Coos Bay rail corridor which would enable them to ship their rock cheaply all the way to the coast. For the folks who actually live near Parvin Butte and in and around Dexter, it’s not a good deal at all. Their neighborhood and lives are being shot to hell, and there’s not a thing anybody can do about it. Oregon’ vaunted statewide planning program mandates that “protected” aggregate resources be made available for exploitation, just as it mandates that growth be accommodated, environment be damned.  If it’s not on a list, it doesn’t exist.  Except, of course, for aggregate.

When Earth’s ecosystems are degraded or destroyed, all the money in the world won’t be worth the paper it’s printed on.

Note: “Mark twain” was one of the calls sung out by the leadsman on a  Mississippi paddlewheel teamboat. It meant that lead line indicated the water was 2 fathoms (12 feet) deep and safe for passage

. . . just before lunch, in plenty of time for a nap before preparing Christmas dinner. It’s tradition at our house to host Christmas dinner for those of our friends who find themselves without family or other obligations. Nontheists enjoy eating and drinking as much as anyone, as do they enjoy joining together with dear ones in gratitude for the past year and in anticipation of the next.

This year’s group was small and intimate -just the right size for a Christmas goose to serve as centerpiece of the meal. Guests were expected around 4:00, so that’s when the goose had to go into the oven to be served an hour and a half later.

First course was squash bisque, followed by a lovely salad of mâche, fresh from the garden.

Mâche Salad with Orange and Pomegranate

For 6-8:

Fresh mâche leaves, a healthy amount, rinsed and dried
1 pomegranate, seeded
1 orange, peeled, divided into sections, and cut into bite-sized pieces

Arrange mâche leaves on plate. Sprinkle with pomegranate seeds. Decorate with orange sections. Drizzle with dressing and serve.

Vinaigrette dressing

6 oz hazelnut oil (or extra virgin olive oil)
2 oz seasoned rice wine vinegar
1 t prepared honey mustard

In a bowl, dissolve mustard in vinegar. Whisk in the oil a little bit at a time until smooth and creamy.

The result? A dish of exquisite beauty and delicacy.

We got a fresh goose from Rain Shadow El Rancho. Two days prior, I prepped the goose and set it to dry in the refrigerator, first trimming off the wing tips, cutting out the neck, cutting off the Pope’s nose. For citrus, I used the zest from 8 mandarin oranges that happened to be on hand. I then immediately made the sauce: roast the giblets and goose trimmings along with a quartered onion and a few carrots in a 375° oven until well browned; pour off the goose fat (save that precious fat!), deglaze with a bit of white wine, add stock (we had some nice duck stock in the freezer – commercial chicken stock would work, too) and a bouquet garni, bring to a boil and simmer for a couple of hours. Pour through a strainer into another pot. Carefully spoon off and save the layer of fat that floats to the top. Bring the stock back to a simmer. Dissolve some cornstarch in cold water, whisking with a fork. Pour slowly into simmering stock, whisking with the fork. Repeat, adding additional cornstarch until the stock thickens to your liking, then let cook for a few more minutes.  Store in refrigerator until needed. When it comes time to serve the goose, all you have to do is pour the fat off the roasting pan, deglaze, add the cooking juices to the reheated sauce, stir in and serve.

Our 8½- pound goose went into the oven at 4:00, and was perfectly done by 5:00.

Roast Christmas Goose

Ingredients

• fresh goose
• zest from 4 lemons and 3 limes
• 2 tsp Five-Spice powder
• bouquet garni of parsley sprigs, thyme, sage, bay leaf
• 1 T sea salt
• 1 T freshly crushed black pepper

Preparation

1. Calculate the cooking time (see tips, below). Check the inside of the goose and remove any giblets or pads of fat; pat dry inside and out. Using a sharp knife, lightly score the breast and leg skin in a criss-cross (this helps the fat to render down more quickly during roasting).
2. Grate the zest from the lemons and limes. Mix with 2 tsp sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
3. Rub the inside of the goose with the zest/spice mixture and the herb sprigs inside the bird and set uncovered on a rack in a pan in the refrigerator, preferably for 1 or 2 days (this dries the skin, which helps it turn crisp during roasting).
4. Heat oven to 240C (450F), turning the heat down immediately to 190C (375F).
5. Place the bird in the roasting pan, breast side down. Allowing about 7 minutes per pound for roasting; check with an instant reading thermometer as the end approaches so as not to overcook. Turn the goose over (breast-side up) halfway through.
6. When the goose is done (~160° internal temperature, measured at the thickest part of the thigh near the body), remove from oven, take out and discard the bouquet garni. Leave goose to rest for ~30 minutes, covered loosely with foil – the bird will be moist and much easier to carve.

Carving

Take a sharp, long thin-bladed knife and separate breast meat from breastbone; carve breast meat into slices. Detach the legs, then slice off the thigh meat.

Here’s the result.

As an accompaniment, we served mashed potatoes and sauerkraut – and of course, pinot noir and Irina’s bread.

Sauerkraut with apples and pears

2 lb sauerkraut
1 large shallot
1 apple
1 pear
2 T butter
2 t Five Spice powder
12 juniper berries, crushed
1 bay leaf
½ cup white wine (Riesling is perfect)
½ cup chicken stock

Rinse and drain sauerkraut in fresh water 3 times to remove all the curing salt. Chop shallot; peel and dice apple and pear. Sauté shallot in butter until softened and translucent. Add apple and pear and cook for a few minutes. Add sauerkraut and toss well. Add white wine and stock, then add seasonings and bay leaf. Bring to boil, cover, and simmer for ~1 hour.

Dessert was an assortment of traditional German Christmas cookies and stollen, from recipes brought by Irina from the old country. Those are recipes for another time . . .

It’s been a tough year for many of our friends: body parts giving out; sometimes without health insurance; parents becoming frail and forgetful, and even dying; enduring a job with low pay or no benefits, or enduring a job only because it offers the chance to buy health insurance; periods of underemployment or unemployment, with benefits running out;  accidents or unanticipated and expensive repairs that sap limited and dwindling cash reserves. The fraying of our nation’s social fabric is evident in the lives of those we love. Yet there remains beauty and awe in the very mystery of being. As Tiny Tim observed at the end of A Christmas Carol, God Bless Us, Every One!

The Federal Highway Administration’s Traffic Volume Trends reports travel on all roads and streets was down 2.3% for October 2011 as compared with October 2010. Cumulative travel for 2011 is down 1.4% from 2010.

In the early ’80s, VMT (rolling 12 months) stayed below the previous peak for 39 months. Currently VMT has been below the previous peak for 47 months – almost 4 years. And the trend in the rolling 12 months VMT is still down.

Could it be that the all-time peak in vehicle miles traveled (VMT) in the U.S. – August 2007 – is now in our rear-view mirror?

In Oregon, vehicle miles traveled (VMT) was down 2.7% in October 2011 compared to October 2010. Cumulative VMT is down 2.1% from 2010. VMT in Oregon has been down every month in 2011 compared to 2010.

With VMT down, it’s not surprising that Americans continue to consume less gasoline. Total petroleum deliveries (a measure of demand) fell 1.1% in November compared with November a year ago, pulled down by a 1.8 percent decline in motor gasoline demand.  It was the lowest level of November consumption for gasoline since 2000.

This December 7 was the 20^th anniversary of the day Irina and I met. No day of infamy, the day life began in earnest – or rather, in joy.

Come slowly, Eden
Lips unused to thee.
Bashful, sip thy jasmines,
As the fainting bee,
Reaching late his flower,
Round her chamber hums,
Counts his nectars -alights,
And is lost in balms!
- Come Slowly, by Emily Dickinson

We’ve made progress in our “resilience” project this year. An entire new septic system: nothing says “resilient” more than a working toilet. A back-up generator, so we can have lights and running water should the power go out, as it almost inevitably does every winter. We’re never without heat – wood stoves are about as low-tech as you can get. And the larder is full.

I remember long ago, Kung Ch’in
Newly married to the beautiful Chiao-siao
Shining in splendor, a young warrior,
And the other Chu Ko Liang, in his blue cap,
Waving his horsetail duster, smiling and chatting
As he burned the navy of Ts’ao Ts’ao.
Their ashes were scattered to the four winds,
They vanished away in smoke.
I like to dream of those dead kingdoms.
Let people laugh at my prematurely grey hair.
My answer is a wine cup, full
Of the moon drowned in the river.
- from The Red Cliff, by Su Tung P’o

We had a scare this year – Mother was in and out of the hospital and nursing homes. Much better now, she’ll be home soon, Thank god we’ll have her for yet another year.

Will I cease to be,
Or will I remember
Beyond the world,
Our last meeting together?
-  Lady Izumi Shikibu

Each year, a blessing.  May the coming year bring you good health, peace, love, and joy.

One advantage of having a great goat dairy in the neighborhood (Fraga Farm) is the ready availability of a by-product: young male goats. While you can’t get milk and make cheese without a doe, almost all bucklings are as redundant as American labor – but unlike unwanted workers, good at least for the table.

Goat cuts closely resemble lamb, only a little smaller. We’ve found that for cooking, you can treat goat just like lamb. And what better than goat loin chops for solstice dinner?

Grilled Goat Chops with Fresh Rosemary and Garlic

For two:

4 goat loin chops, preferably 1¼ – 1½ inches thick
1 clove garlic
1 sprig fresh rosemary
1 T olive oil
1 T tamari
Sea salt and freshly cracked pepper, to taste

Strip the leaves from the sprig of rosemary and chop. Peel and chop the garlic. Mix the rosemary, garlic, olive oil, and tamari in a flat-bottomed container large enough for the goat chops to lie flat. Coat the goat chops on all sides, and add salt and pepper to taste. Let rest at room temperature for an hour or so, or at least while the barbeque is getting hot. Cook until rare or medium rare, turning to get nice crossed grill marks on both sides.

We served the goat chops with small, whole grilled potatoes that we had first par-boiled, and with a salad made with fresh lettuces from the garden with dried tomato chips, toasted squash seeds, crushed hazelnuts, and a hazelnut oil dressing. Simple, local, and festive.

We used to trim the chops of fat before cooking so we won’t have to mess with it at the table. But now, we can’t leave Zooey out – she’s part of the party and deserves not to be ignored. She loves the fatty bits, and potatoes and vegetables too.

And even though the chops had were really small – not more than 4 oz each, with only a couple of ounces of meat – two were plenty for the three of us. We just don’t each much meat any more. So two chops were left over for burritos  the next day, for lunch. Carve off the meat, trim off any fat and gristle, and cut into small cubes; sauté in a bit of olive oil just until warm; and serve in a heated flour tortilla with beans, grated cheese. Yum!

AP reports the typical American household will have spent a record $4,155 on automobile fuel this year – 8.4% of what the median family takes in, the highest share since 1981.

Don’t expect 2012 to be any better. More likely, fuel will be getting even more expensive.

Brent crude will average near $111/barrel for 2011, even more than in 2008 when oil prices hit a peak of $147.50/barrel. Some analysts think oil prices will average a bit less in 2012, perhaps averaging $105/barrel. Others analysts predict that oil prices will be even higher than in 2011, projecting WTI (which have consistently been significantly lower than Brent this year) to average $100 per barrel next year, eclipsing 2011?s average of about $95/barrel. Oil-price.net projects WTI prices to be at $112 a year from now.

Nobody is expecting oil prices to drop, or at least not much. Here’s a big reason why: Saudi Arabia, the world’s lowest-cost producer, requires a price of $91/barrel just to break even.

The glory days of cheap gas are over for good. Our memories aren’t playing tricks: remember gas wars, gas at 19.9 cents a gallon? In my Fiat 850 Spyder – $2000 new, right off the lot, and 50 mpg – driving seemed virtually free. We were young and immortal, oil was infinite, and the world was empty and ours for the taking. There were no bounds, no limits. Vietnam and then the first gas crisis in 1973 were the first intimations that the imperial project – to stride over not just the nations of the world, but over Nature herself – was destined to go awry.

A few were prescient. Limits to Growth was published in 1972, foreseeing humanity bumping up against constraints to both sources and sinks by the first decades of this century. Way back in ’56, Shell geologist M. King Hubbard predicted that U.S. oil production would peak in 1970 – a prediction that proved spot on.

Porter Stansbury at The Daily Reckoning posts this chart showing “real wealth” per capita in the U.S. since the mid-’50s.

Note that “real wealth” in the U.S. peaked about the same time as U.S. oil production. Coincidence?

Stansbury measures “real wealth” using a standard commodity index (the CRB) up to 1975 and gold post-1975 (when gold began to trade freely). When peak oil arrived in the U.S., Nixon took the U.S. off the gold standard. With the U.S. kissy-face with the Saudis, the dollar became the petrodollar.

I’m not sure I would put a lot of faith into this measure of “real wealth” – but the correlation of peak wealth with peak oil is provocative. There’s no question that the U.S., indeed the entirety of Earth, has become a poorer, more degraded home for humans since 1970, despite decades of “growth” and “progress”. That degradation doesn’t even begin to show up in our accounts.

Around 1970, reality arose and smacked us across the face.  Humanity has been working through the range of responses – denial, anger, bargaining, depression, not yet acceptance – ever since.

A Russian research team surveying the seabed of the East Siberian Arctic Shelf off northern Russia reports dramatic and unprecedented plumes of methane bubbling to the surface of the Arctic Ocean.

The Independent interviewed Igor Semiletov, of the Far Eastern branch of the Russian Academy of Sciences, who said that he has never before witnessed the scale and force of the methane being released from beneath the Arctic seabed:

Earlier we found torch-like structures like this but they were only tens of metres in diameter. This is the first time that we’ve found continuous, powerful and impressive seeping structures, more than 1,000 metres in diameter. It’s amazing. I was most impressed by the sheer scale and high density of the plumes. Over a relatively small area we found more than 100, but over a wider area there should be thousands of them.

In a very small area, less than 10,000 square miles, we have counted more than 100 fountains, or torch-like structures, bubbling through the water column and injected directly into the atmosphere from the seabed. We carried out checks at about 115 stationary points and discovered methane fields of a fantastic scale – I think on a scale not seen before. Some plumes were a kilometre or more wide and the emissions went directly into the atmosphere – the concentration was a hundred times higher than normal.

Scientists have calculated there is about 1.7 trillion tons of carbon in soils of the northern regions, about two and a half times the amount of carbon in the atmosphere. Much of that carbon leaks out in the form of methane rather than carbon dioxide. Methane is 25 times as potent a heat-trapping gas as CO2 over a 100 year time horizon – but 72 times as potent over 20 years.

Here’s a dramatic video of methane burning from a frozen lake in Alaska.

Some extinction events in Earth’s past have been linked to warming causing methane to be released, leading to even more warming and more methane release in a deadly feedback loop. Once the carbon locked in the permafrost begins to thaw and be released, the process could be impossible to stop.

With the disappearance of the Arctic sea-ice in summer and rapidly rising temperatures across the entire region, the trapped methane could be suddenly released into the atmosphere leading to rapid and severe climate change. Semiletov’s research confirms the Siberian permafrost is already melting.

Semiletov released his findings for the first time last week at the American Geophysical Union meeting in San Francisco.

Are humans really stupid enough to cause their own extinction? Sadly, I’d know where I’d place my bet.

Last spring you planted cabbage seeds; then transplanted the seedlings out to the garden; watered and tended the cabbage plants all summer; harvested the cabbage heads in the fall; shredded and salted the cabbage and pressed it in a big crock.

It’s December, you’ve got a hundred pounds of sauerkraut sitting in the cellar. Now what? How often can you stomach sauerkraut with sausage?

We’ve found that we really like sauerkraut prepared with a variety of meats: pork belly, sausage, ribs of all kinds – pork, beef, lamb – and poultry, especially duck. Duck hindquarters work well, as they are best braised. The other day non-pork eating friends visitd. Sauerkraut with our own Muscovy duck seemed the perfect treat.

Since there were to be eight of us, we used the wings as well as the hindquarters, to ensure we had enough meat to go around.

Sauerkraut with Muscovy Duck

1.5 liters sauerkraut
2 Muscovy ducks
2  medium onions, diced (we substituted leeks)
1 apple, peeled and diced
12 juniper berries, crushed
2 whole cloves
1 small bit nutmeg, crushed
2 bay leaves
1 C duck stock (chicken stock, if you don’t have duck stock)
1 C white wine
Salt and pepper to taste

Rinse sauerkraut well (three times in fresh water) and drain.
Cut wings and hindquarters off carcass. Remove duck breasts and save for another meal. Reserve duck carcass for stock or soup. Trim duck fat and save.
Trim upper part of wing from lower 2/3, reserving middle part and wing tip for soup or stock. Separate leg from thigh; chop thigh into two pieces.
Render duck fat.
Brown duck pieces; when browned, remove.
Add diced onions and cook, stirring, until softened.
Add apple and cook a bit, then sauerkraut. Cook for  a few minutes, stirring.
Splash with white wine; add stock, then browned duck pieces, bay leaf, juniper berries, cloves and nutmeg.
Bring to simmer and cook, covered, for 1½ hours or until duck is tender. Season to taste.
Serve with mashed potatoes and a nice little pinot noir.

Here’s the finished product.

This recipe would work equally well with a stewing chicken, game hens, or a small turkey, and would be even tastier with the addition of some pork or sausage. The possible permutations are endless, offering myriad ways to enjoy your summer garden all winter long.

In a Lane County case, the Land Use Board of Appeals (LUBA) has held that a local government may not prevent other parties from participating in a local on-the-record appeal by an applicant. LUBA’s reasoning in Families for a Quarry Free Neighborhood v. Lane County goes even farther, suggesting that participation by parties may not be restricted, even where the appellant is not the applicant.

Lane Code 14.600(4) sets forth who may participate in an appeal:

Participation Criteria. Persons who may participate in a Board on-the-record hearing for an appeal are:
(a) The applicant and the applicant’s representative.
(b) The Director.
(c) The appellant and the appellant’s representative.”

LUBA held that even if Lane Code can be interpreted to prohibit participation by other parties, such a result would contravene state law:

[I]t is not consistent with ORS 197.763 to authorize an applicant that does not prevail in that final legal argument at the conclusion of the quasi-judicial evidentiary hearing a second chance to present legal argument to another local decision maker in an on-the-record appeal, with all other parties forced to the sidelines and denied any right to present written or oral legal argument to the second decision maker. * * * ORS 215.422, unlike LC 14.400 and 14.600, does not include any language that even arguably authorizes a procedure that would (1) permit an applicant to appeal a land use decision that is the product of a quasi-judicial evidentiary hearing and (2) prohibit any other party to the quasi-judicial evidentiary hearing from presenting any legal argument in the applicant’s on-the-record appeal.

* * *

Given the above code and statutory context, although it is a reasonably close question, we conclude that LC 14.400 and 14.600 are not correctly interpreted to bar non-applicant parties in the evidentiary phase of a proceeding from participating in an on-the-record appeal filed by the applicant. However, even if we are wrong and the text of LC 14.400(9)(b) and 14.600(4) is not overcome by the above-noted context, we do not believe ORS 197.763 and 215.422 can be interpreted to permit such a procedure, and the county cannot do away with rights that are protected by those statutes. As we explained in a case with some similarities to this one, a county commits a procedural error that prejudices a party’s substantial rights where it denies them a right to participate in land use proceedings that is guaranteed by statute. (Citati0n omitted).)

While LUBA’s holding in this case is limited to the circumstance where the local appeal is filed by the applicant, LUBA’s reasoning would apply equally to a circumstance where an appeal is filed by a party other than an applicant. In both situations, the reasoning that other parties must have a right to rebut the substance of any ex parte contact or respond to new evidence that might be introduced would still apply. Similarly, LUBA’s reasoning that ORS 197.763 does not authorize an applicant a second chance to present legal argument while denying all other parties the same opportunity would apply as well to other parties.

LUBA also held that a person could not be forced to appeal an initial decision in order to preserve his or her right to appeal to LUBA, explaining a person could be satisfied with an initial decision and thus have no reason to appeal but then not be satisfied with a subsequent decision should another party appeal. LUBA’s reasoning here would support the more expansive reading of its holding on standing: people have a right to participate in local appeal hearings regardless of who files the appeal, at a minimum to have the opportunity to protect their positions taken in prior hearings.

LUBA held that LC 14.600(4) could be interpreted to allow parties other than an applicant/appellant to appear in an on-the-record appeal hearing. However, LUBA in relying on statutes seems to concede that this holding is a stretch; besides, LUBA’s limited holding fails to directly address the situation where an appellant is not the applicant. The results of this case demand that LC 14.600(4) be amended to provide that all parties may participate and provide legal argument in an on-the-record appeal.