First, the nuisance.
Our newish next-door neighbors, whose two dogs are much nicer than the previous neighbors’ two dogs, regularly burn trash.
I haven’t gotten a really good look, but my impression is that it’s right on the ground, perhaps in a shallow pit, rather than in a proper burn barrel. This is illegal.
It smells toxic — I can’t imagine that it’s confined to paper and clean (unpainted, untreated, unstained) wood. This is illegal.
According to brochures and pages I found online, from state government sites, not only is burning trash annoying and illegal, but it’s highly polluting, and particularly likely to pollute our own yard and lungs. Children and the elderly are especially at risk of health problems related to burning trash, including cancer.
I am considering what course of action to take. Any advice?
New things.
I am cultivating some sourdough starter.
I had some in Ithaca, which I got from a church friend, and it made very nice English muffins. I didn’t have much luck making good bread with it — my bread was always undercooked and solid as a rock. And I got tired of feeding it.
But I want to try again. I don’t know anyone around here who uses sourdough starter, so I am following Sally Fallon’s directions in Nourishing Traditions.
Today is day two. Yesterday I combined 1/3 c filtered water and 1/3 c whole wheat flour, covered it with a cloth, and let it sit. Today I added 1/8 c each of water and flour, because the mixture looked too large to keep feeding it with 1/3 c. However, I was just surfing some sourdough sites and was reminded that you can discard some of the starter when first developing or maintaining it, to keep the volume manageable. And that discarding is better than reducing the amount of feed.
Next.
We finally got around to buying an extra freezer.
We got a large Frigidaire upright, manual defrost, and it now lives in the garage.
Inside are several bags of grated zucchini, several bags of roasted beets, several bags of sliced peaches, and several bags of peach scone-like objects, plus various meats and things moved over from the freezer above our fridge.
The scones were my usual recipe, but I’m increasingly disappointed in it. It makes a yummy object, but the texture is a bit odd, and doesn’t say “scone” to me at all. Perhaps oatcake is a better description. Anyway, I used one bag of frozen peach slices, minus the liquid. The peach bits had turned brown, but were fine otherwise. The scone-oatcake-things were tasty, though not very peachy between peach slices. Perhaps next time I would use the juice too, reducing the amount of other baking liquids.
And, on a related note:
We are planning to order a quarter of beef.
This was one of my main motivations for getting a freezer — buying grass-fed, untreated, local meat in bulk is less expensive than buying it by the piece, and with the farm we chose it’s even less expensive than buying supermarket meat. A front quarter, processed, wrapped, and delivered, is $2.25 a pound. Since it’s about 200 pounds of meat, it’s a big expense up front, but I think and hope it will be worth it.
Finally:
The new school year begins.
Mark goes back to work tomorrow, with a week of teacherly stuff, then classes begin next week.