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Who’s a Heat Wimp?

I can handle triple-digit heat. I lived in Jerusalem for a couple of years. I’ve camped in the deserts of California, Nevada, and Arizona. In summers of my youth, my folks dragged us all to northern Minnesota to visit relatives where the humidity was 99% and the temperature was higher.

Here in Seattle, we can all handle high-heat days. We regularly get temps in the 90s and often have a few days in the mid-100s.

In August.

But June? Jeez, give us a chance to acclimate, why don’t ya?

The month of June in Seattle is often referred to as “Juneuary” due to its tendency to flip-flop between typically rainy days in the low 60s and gloriously clear days in the mid-70s. The average temperature for June is 69°F (21°C).

Yesterday, 28 June 2021, it was 107°F (42°C), the peak of the most intense, most protracted heat wave in our history, and the city stopped.

We saw it coming. We had a week in the 80s, then a week of high 90s, and all the forecasts were warning us: Sunday and Monday, the streets would be lava.

And they were right. Concrete sidewalks buckled. Asphalt pavements melted. Insulation on wires began to sag and slough off. Expansion joints on bridges shut as the steel girders expanded.

Seattle was not built for this. Our infrastructure was not built for this. Our homes were not built for this.

In Seattle, our homes are built to retain heat, not dissipate it. The vast majority of homes have no central cooling, and more than half don’t have any A/C at all. Businesses, especially in older buildings, are often in a similar fix, relying on fans to keep the air circulating for some evaporative cooling.

I’m lucky. Fifteen years ago, when our furnace died, we replaced it and also put in central A/C. But even with the A/C blasting, it had to fight our insulated roof and insulated windows that kept the heat in, and the best it could do was keep the house ten degrees cooler than the outside. For many of our neighbors, it was hotter in their homes than outside, and it was an oven outside.

It’s been this hot before. I went to a Moody Blues concert at an outdoor venue on the hottest day of that year: 109°F. We sat in the steamy heat with our frozen bottles of water and our wine spritzers, but we survived. It was August. We’d had a two-month run-up of increasingly hot temps, and we were ready for it.

But this. This is a classic case of too much, too soon, and for too long.

We had some respite overnight. The winds picked up and some of that blessed marine layer came onshore. The overnight lows dropped into the mid-60s. I’ve had all the windows open since the cat woke me at 5AM, but the mercury is starting to climb, so I need to go around and button it up, to trap as much of that coolth and I can.

It’s 7:30AM.

Gonna be another scorcher.

k

Photo by Pixabay on Pexels.com

Growing up, there were two foods I hated: liver and asparagus.

As an adult, I learned that the reason I hated those foods: my mom cooked the bejeezus out of them, turning the former into chew-toys and the latter into grey-green cylinders that were half vegetal mush and half indigestible cellulose. While liver never made it into my Top Ten, asparagus has become one of my favorite foods.

I roast my asparagus. I sauté it. I blanch it for salads and drop bias-cut slivers into soups. I add it to omelettes, quiches, crepes, pasta. I like it thick as a finger or thin as a cocktail straw. And now, I have a new way to enjoy it: pickled.

Don’t fear; this isn’t canning, with its attendant protocols and fears of botulism. No, this is easy. This is my kind of pickling: refrigerator pickling. It won’t keep on shelf through the nuclear winter, but it will last in the fridge for a month, no sweat.

The result is a spear that is tangy, savory, possibly with a bit of heat (your choice), but that’s still firm with a hint of crispness.

Great for snacks, salads, and the perfect accompaniment to charcuterie.

Continue Reading »

The Key

It is not a needle.
It is not a syringe
It is a key
that fits my front door
but now that I have it
will I use it?
Am I ready
to leave my distanced redoubt?
Is my unmasked heart prepared
to trust those I meet?
I cannot say
but the key turns
the dust-dry tumblers
the bolt withdraws
the door creaks open
I squint at the sun
of a different year
smell the aromas
of an unmapped summer
hear the surf noise
of my lifeblood’s anticipation
and I step outside

Taking a Breather

Occasionally, the tyranny of social and news media becomes too much for me to handle.

About ten days ago, I reached my limit, full up to here with the naïveté of the left, the mendacity of the right, the fear-mongering of the media, and the narcissistic selfishness of humanity in general.

I needed a break. From damned near everything. Continue Reading »

Understanding My Father

My father was a distinctly midcentury man.

He was a man of tract homes and manual transmissions, cigarettes and pipe tobacco, straw hats and huaraches, sand dunes and surf fishing, Frank Sinatra and Mel Tormé, pancakes with his kids on Saturday morning and roasted meats with his dad at the table on Sunday nights.  He was a dry martini/red wine with ice kind of guy: uncomplicated, elemental, rustic, reserved.

And yet, in his final decade, I found him nearly indecipherable. Continue Reading »

Bound

In the space
Between their words
They stand
Wondering
How they arrived
At this hollow space
Where neither
Can see the other
Where friendship
Rimed with hoar
No longer warms
Both captive
To their own
Righteousness

 

k

Practice Session

Decades as an orchestral musician taught me the value of practice. Years of woodworking taught me the wisdom of the planning and the pre-cut double-check. A stint running a newspaper press taught me the dangers of over-confidence. Twenty summers working in my gardens taught me the peace that can come from taking the long view.

With that as preamble, it’s probably not a surprise that I am approaching my retirement with forethought, prudence, and not a few contingency plans. Continue Reading »