Journey Home

End of a Season

Post author By Paul Deaton
Post date November 13, 2025

There are no more apples to harvest from the trees. I made applesauce from the last five on the counter, peeling, coring, and cooking them in a bit of apple juice. When tender, I took the potato masher to them and now I have fresh, chunky-style applesauce. It’s among the best dishes of apple season. There is not much, yet enough to provide a taste of summer.

Now we begin eating storage apples from a special drawer in the refrigerator. I checked them the other day and they are keeping well, even varieties not known to be long keepers. 2025 was a great year for apples, all around.

It took about a week from getting a chainsaw, taking down the two dead ash trees, and processing all the wood. We don’t have a fireplace or go camping much, so this woodpile will be for someone else. I offered it to the neighbor who helped take one of the trees down yet he said he has enough for this winter. It is a beautiful thing to look at but I’ll need the space for the greenhouse in the spring.

Burning the branches took most of a day. The process was straight forward with only a cut or two needed on each before putting them on the burn pile. Everything burned quickly, although there was a lot to burn. I enjoy burn piles and do one each in fall and spring.

About the only must-do task outdoors is to mulch the leaves now that they have fallen from trees that shed in autumn. That takes about an hour and it should be done this week. After that, I’ll deconstruct what I can of the garden. I know where most of next year’s crops are going, although it is not an urgent fall task. Wildlife continues to enjoy the habitat.

Winter will soon arrive, yet not before we enjoy a few more weeks of autumn. Life at home is an escape from the rest of society. Sometimes we need that.

Tags apples, autumn, homelife, trees

Home Life

Time to Change Hats

Post author By Paul Deaton
Post date November 12, 2025

Project hat issued by the management team when Amoco Oil Company moved all their hard copy data to Oklahoma as part of a large data consolidation project.

After a 25-years of work in transportation and logistics, I accumulated a lot of baseball-style caps. The one in the photo is commemorative of a project where Amoco Oil Company consolidated business information under a single platform. The oil company operated in more than 100 countries when I worked there in the early 1990s. It had almost every computer platform that existed in its wide-ranging, international operations. The goal was to bring computer operations into compliance on a single platform located in Tulsa, Oklahoma, and consolidate all historical paper records in a nearby salt mine. There were six or seven semi-tractor-trailers that hauled the records from 200 East Randolph Street in Chicago. It was such a big deal, they scheduled the move over a single weekend and chartered multiple aircraft, including a large Boeing passenger jet to transport incidental workers involved with the project. That they gave us a hat was a small fraction of the cost of the move.

As you can see in the photo, my data consolidation cap is well worn. Time to let go and choose a new one to use while doing yard work. There is something in the story about the oil company relevant to where I am.

Who doesn’t want all the information and stuff in our lives organized under a single platform? For businesses in the 1990s, data consolidation was a wide-ranging practice among large companies. Part of the de-cluttering process underway here in Big Grove will result in the same thing. With increased visibility of my history, I should be a better family member, citizen, and writer. It should be easier to navigate through the stuff of memories.

Yesterday, at the Armistice Day commemoration in Iowa City, I spoke with a friend about disposition of all of my writing related stuff. I said I would likely burn it all, as our child has little interest in a dozen boxes of personal records. He seemed a bit alarmed and suggested I shouldn’t underestimate the level of interest in archival materials. I’m in something of a yank to go through everything. Disposition is an open question to which there is no pressing need for an answer.

The next step is to pick out a new cap to wear daily and consider disposition a bit further. First thing I need to do is find all of my hats and put them in a single box. That simply requires persistent work. The resulting consolidation should be good for everyone. Perhaps I will appear more stylish.

Tags homelife

Kitchen Garden

Eating Alone – Quinoa

Post author By Paul Deaton
Post date November 11, 2025

My spouse’s trip to her sister’s home extended into a third week. A typical behavior when I’m home alone is going through the pantry to see what new ideas I can experiment with while my mate is gone. I found we have a LOT of quinoa. Some I bought on discount at the home, farm and auto supply company before the pandemic, and the two boxes came from mail order. I decided to cook a quart of it in vegetable broth and see where things went.

Quinoa bowl ingredients, including less than half the prepared quinoa.

I discovered a quart of uncooked quinoa makes a GIGANTIC amount of cooked. I tried some after cooking the batch and found it quite good by itself. It’s a nice change from other grains. I did research about using it and came upon the quinoa bowl. There will be a lot of those during the next week to ten days.

The premise is basic: use a base of cooked quinoa and mix it with other things. First up was a Mexican-style quinoa bowl. I used quinoa, canned black beans, homemade salsa, onion, and bell pepper. The vegetables were raw, and everything else cold. I put the ingredients in a bowl and mixed, and voilà: dinner is served. It hardly made a dent in the quinoa. As far as taste goes, I rate it 8 of 10.

These are going to be quick, simple, inexpensive, and tasty meals. Now the search for other inspiration begins.

Tags cooking, Kitchen Garden, local food, recipes, Sustainability

Living in Society

Eating Alone – Mac and Cheese

Post author By Paul Deaton
Post date November 10, 2025

My way of cooking macaroni and cheese changed. After some unsatisfying experiments with making it vegan, I now use cheese and butter when I am home alone for dinner. It is on the menu only one or two times per year, so I want it to be satisfying and memorable when I prepare it. I took inspiration for my most recent iteration from Massimo Bottura’s Kitchen Quarantine series during the coronavirus pandemic. Bottura layered the ingredients in a baking dish and I had an Aha! moment.

I have been a mixer. That is, the sauce, noodles, and other ingredients are placed in a bowl and mixed together, then moved to a baking dish and topped with something before baking. Bottura taught me to layer instead, which had never occurred to me. It could be life-changing. Here is what I did.

I preheated the oven to 350 degrees Fahrenheit and greased a baking dish. Next I made a béchamel sauce with four tablespoons each of butter and flour. These two ingredients make a roux, which is cooked a couple of minutes. Milk is added with constant stirring until medium thickness, or it coats the back of a spoon. I embellished the simple sauce by grating some nutmeg into it.

Boiled pasta was ready to go. Either cook it for the dish, or use leftovers. This time, I emptied partial containers of different kinds of dry pasta until I had two cups and cooked until al dente. My thinking is the pasta should be similarly sized, yet that is a personal preference. There are no rules.

Get the cheese ready. This can be anything the cook wants. I like a sharp cheese and used four ounces of white extra sharp cheddar, half a cup of feta, and four tablespoons of grated Parmesan. I had thought to use Gruyère and bought four ounces made in Wisconsin for the project, but it didn’t pass the taste test. If it were Swiss Gruyère, it would.

Next is the layering. A thin layer of sauce on the bottom of the baking dish to cover. Next the pasta spread evenly. Distribute the chunks of feta evenly, followed by the cheddar. The rest of the sauce goes on top, and then into the oven for 30 minutes.

At thirty minutes see where we are. I pulled the dish out and sprinkled the Parmesan on top. I turned the oven up to 400 degrees and let it bake until the crust began to turn brown. The result is in the photograph. Based on the taste, I am now a layer guy.

Mac and cheese is an old dish. In Medieval times it was pasta layered with cheese and baked, not unlike what I did. In the 18th and 19th Centuries, English and European cooks began using a béchamel sauce mixed with cheese (a.k.a. Mornay sauce), and mixing it with the pasta before baking. Let’s not even talk about those Kraft mac and cheese boxes that originated in the 1930s (Mixers, not baked).

My native impulses had me arrive at a rustic-style product that was the antithesis of processed food. If I learned anything by being a part of the local food movement, it is that this kind of dish is what I want.

Tags cooking, homelife, Kitchen Garden, local food, recipes, Sustainability

Creative Life

November Sunrise Photos

I walk for 30 minutes on the state park trail almost every day I’m home. The timing is about 20 minutes before sunrise so I can view the transition in the sky. I don’t think I will ever tire of seeing a sunrise.

Tags A Life of Photos, Creative Life, photography, sunrise, Trail Walking

Kitchen Garden

Simply Cooking

It began with opening the refrigerator and looking inside. I felt like cooking dinner for myself on Thursday night, yet wanted something different. I had a vague idea about cooking a frozen black bean burger and putting a sauce on it. I saw the half-used jar of tomato purée and a couple of tablespoons of sour cream on the top shelf. There was a partly used onion and bell pepper. Our kitchen always has plenty of garlic. I had just ground some cayenne peppers in the green state right before first frost. “I can make a dish out of that,” I said to myself.

Next came the mixing. I poured about a cup of tomatoes into a measuring cup, then scraped the remaining sour cream out of the container and added it. As the kids say, “Mixy, mixy.” It seemed too thin so I got out a jar of vegetable broth with miso paste and arrowroot dissolved in it, shook it up and added about a half cup. Finally, I added a scant teaspoon of cayenne pepper flakes and gave it a final stir.

I got out two frying pans, the smaller for the black bean burger and the larger for the sauce. Coating the bottom of each with extra virgin olive oil, I put the heat on. It takes about 10 minutes to cook the burger so I got the sauce going by sauteing the onion, bell pepper, and a diced jalapeño pepper until softened. Garlic next and as it cooked, it didn’t look like enough vegetables. I got a bag of mixed vegetables from the freezer and added a generous handful. I cooked the veg until everything was heated through and done. I added some powdered cayenne pepper to make sure the heat was at the right level.

Once the vegetables were ready, I poured on the sauce and cooked long enough to heat it through and let the arrowroot do its thickening work. There was some reduction yet that wasn’t the main feature of my cookery. I tasted it, and adjusted seasoning.

To serve, I put a spoonful of sauce on the bottom of a small bowl with the burger on top. I poured the rest of the sauce over it and garnished with sliced green onions. Not too much heat, and the plate stayed warm until it was eaten. This is what no-recipe cooking can look like.

Tags cooking, Kitchen Garden, local food

Home Life

Gap in the Canopy

Post author By Paul Deaton
Post date November 7, 2025

If I’d have known the Emerald Ash Borer would take out our two ash trees, I would not have planted them. Yesterday I described the process of removing them.

The sparrows didn’t notice they had been felled. They continued to perch as a flock on the leafless branches. I saw a squirrel checking out the base of one stump. They nest in the Autumn Blaze maple tree and used the dead branches as a bridge to get to the large tree in our neighbor’s yard (On the left in the photo). They would start from the nest, walk across the tall branches to the Bur Oak, to the dead branches of the ash, and then to the neighbor’s tall tree, all without touching the ground. I created a gap in this pathway. The squirrel did not indicate any thoughts on the matter.

Now begins the real work. Anyone can fell a tree: cut, cut, cut… TIMBER! Now is the time for good people to take our saws and make it into firewood and brush. If I had a chipper-shredder, I would make mulch from the brush. For the number of times per year I would use a chipper, the expense is not worth the reward. I got my safety glasses out, filled the oil reservoir, tightened the bar, and ventured out to work after donning my steel-toed boots.

Tags homelife, Sustainability

Home Life

Glorious Autumn

Leaves of deciduous trees on Nov. 4, 2025

Despite the lack of rain, this has been one of the best autumns I remember. It is a pleasure each time I step outdoors and take it all in. With everything going on in the world, we need that type of solace.

Autumn is the time to get the chainsaw out and clear dead trees from the property. A neighbor and I felled two ash trees killed by the Emerald Ash Borer. The occasion gave me a chance to wear the steel-toed shoes I got to work in a Kentucky steel mill back in the day. They even have metatarsal protection.

Steel-toed shoes with metatarsal protection.

I took the first tree down by myself. It took some time to determine where I wanted it to fall. I made a notch cut in that direction. It is important to take the time because as the old saw goes, measure twice and cut once. I made the felling cut and the bar and chain of the chainsaw got stuck. I must have done something wrong.

I stopped and disconnected the bar from the motor assembly, and was able to pull it out. Not the chain. No problem. I went to the garage and got out my rappelling rope, tied one end around the tree about 12 feet from the ground, and the other to a carabiner attached to the rear of the yard tractor. I positioned the tractor on the cement driveway so there would be traction and gently tugged the tree until it fell over.

My neighbor arrived and we worked together on the second tree. This one had grown with a yoke separating the two main branches. If I felled the southernmost branch the wrong direction, I might take out the neighbor’s fence. We positioned the yard tractor and tied the rope to the tree about 14 feet above ground. I made the notch cut and then my neighbor got on the yard tractor and put tension on the rope. As I made the felling cut, he increased tension, although he lost traction because of the leaves on the ground. No worries the tree fell in the intended direction.

We felled the other main branch and called it a day.

This was the most difficult part of the operation. Going forward, I plan to spend about an hour a day cutting the trees up. I made a place for a brush pile and will salvage two relatively straight limbs to use to stack firewood outdoors and off the ground. I will burn the brush pile when conditions are suitable, and hope to find a home for the firewood. A lot of neighbors are flush with winter firewood presently.

It will take me a week or two to clean up the yard. That part I can do by myself. Autumn days were made for a fellow and his chainsaw.

Tags autumn, Creative Life, creative process, homelife, Sustainability, Writing

Living in Society

Big Grove Election Results 2025 Edition

Post author By Paul Deaton
Post date November 5, 2025
2 Comments on Big Grove Election Results 2025 Edition

2025 was a sleeper election in Big Grove precinct. There were three at-large school board director contests and incumbents were the only candidates on the ballot. There was no known write-in campaign so incumbents won:

Results screen captured from the Johnson County, Iowa auditor’s results page 1:30 a.m. on Nov. 5, 2025

Daniel Coons won his school board election to fill a vacancy:

There was one Kirkwood Community College Director on the ballot and one candidate.

On Sept. 26, I wrote about the election in the nearby City of Solon: “Greg Morris seems likely to win one council seat. Through his work with the volunteer fire department he is well known in the community and a constant, positive presence. Incumbents for council have an advantage, but it could be a jump ball for their seats. Will see if any issues arise that make this a race.” Here are the results:

As expected, Greg Morris was the top vote getter for three positions. The two Democratic incumbents, Lauren Whitehead and Cole Gabriel, lost their elections to newcomers Tim Gordon and Matthew Macke. When the City of Solon has a mind to change things, they do.