It has been a couple of years since I froze pumpkin for smoothies so Saturday I went to Kroul Farms which specializes in growing pumpkins. They have orange pumpkins and specialty pumpkins: a lot of them.
Specialty pumpkins at Kroul Farms.More specialty pumpkins and a little pie pumpkin.
I took mine home for seven dollars and on Sunday I processed it.
First, cut it in half and remove the seeds.
This pumpkin yielded a cup and a half of seeds for roasting.
Cup and a half of pumpkin seeds.
Both halves went into a 400 degree oven and baked about 90 minutes until tender. The timing varies depending upon size of pumpkin and quality of the oven.
Baked pumpkin.
I let them continue cooking on the counter. Next I skinned them and put the flesh of both halves into a large bowl. The use for this pumpkin is smoothies. Since it will go into a blender, I only did a rough mash using a potato masher. The flesh was too wet for smoothies, so I used my conical strainer to drain it. It extracted 4-5 cups of liquid which will go into soup.
Straining the pumpkin flesh.
I cleaned the baking pans and then used an ice cream scoop to make portions on a piece of parchment paper lining the pans. They went into the freezer. Once thoroughly frozen, they go into a Ziploc freezer bag for storage.
It seems clear we will have to live with artificial intelligence, like it or not. As Scottish data scientist and senior researcher at the University of Oxford Hannah Ritchie posted on Monday, “AI could really change things. It has the potential to not only improve the accuracy of (weather) forecasts but also to run them more quickly and efficiently. That then makes them better and cheaper.” Okay… I’m listening.
At the pre-2025 National Oceanic and Atmospheric Administration, weather predicting got very good. I could look at the weather radar on my computer, identify where the storms were going and with what intensity, and then figure out how much time I had to mow before rain started. Because of great weather forecasting, I was almost never wrong. How much better can it get? With the administration’s cuts to NOAA, the machines may be necessary to continue progress, and according to Ritchie, it looks like they have the potential.
For me, the AI game changer has been organizing basic life tasks. On Oct. 10, I wrote:
I’m four days in using AI to help plan a more productive day. With its “Balanced Day Plan,” I immediately eliminated a background concern that there is too much to do and not enough time in which to do it. I am fond of the saying an air traffic controller can only land one airplane at a time. So it is with tasks I have before me. AI finds a way to get it all into a day. If it can’t, it tells me. This serves as a stress reliever, helping me focus on the task at hand, and I do a better job with it. For example, I need to drink more water to stay hydrated. …This pursuit is just getting started and my best hope for AI lies herein.
From there, my life has taken wing. It is curious what a tonic eliminating worries can be. While AI has been great at getting my organizational juices flowing, I have already come to a high water mark with the machine, and from here I can proceed on my own.
I took the “Balanced Daily Plan” and translated it into language that fits in my world. I updated my existing, pre-AI Daily Plan to include the most salient points identified by AI. I was concerned about adequate hydration, so I highlighted in blue some words where my new hydration schedule would occur. I generalized the pomodoro work block process, with three blocks in the morning and two in the afternoon. I was careful to create plenty of space to do necessary tasks and recover once they were done. I decided to move to the kitchen about 3 p.m. and work there until dinnertime. AI helped me to recognize how a day could be structured, something I was not doing with any effectiveness on my own. Now that I re-wrote my regular schedule, I am free to go on my own, and will.
During the pandemic, stuff had a way of accumulating without being adequately addressed. This includes all of the areas in which I work at home. Think of the basics: food, shelter, and clothing. Each of them was a disorganized space where I had no idea what was possible. I got bogged down by stuff accumulated in each area. To get started, I queried AI about the vast quantity of t-shirts scattered throughout the house. The machine result helped organize the collection enough to know what I could be wearing for different purposes, and store the ones not in immediate use in labeled boxes. That had been hanging over me, yet by using AI to do the project I relieved stress and worry about it.
From here it became easier. I cleaned out the refrigerator and found a vast quantity of pickled items. Unaware, I overestimated how many pickles I could eat in a year. The pickled vegetable situation got away from me. I did not use AI for this sorting. The t-shirt project had primed the pump for any type of organizational project. Now I look for those projects to fill some of the space outside pomodoro blocks. This will apply to my workshop, writing space, the kitchen, garden, and all of the defined spaces in our home. This is what I mean when I say my life has taken wing.
AI is not going away. I expect to use it as a tool when I find a project puzzling, poorly designed, or inadequately resourced. No one knows the future of AI despite all the public rhetoric. It is far from easy to use and keeps crashing on what I believe are easy tasks. For the time being, it is one more tool in my workshop to help make life better. That and a few pickles to snack on and I can make it a day.
When my spouse is away, I haul a small boombox upstairs and crank the volume up. I find myself digging out old compact disks and audio cassette tapes, listening to Iowa Public Radio more, and tuning into the local classical music station. Classical music is more interesting on the radio than in other media because of the announcer. While I wouldn’t call it “going wild,” it’s as wild as I get regarding music these days.
How I prepare Mexican food is different when she is away. When cooking for two I avoid use of ingredients that contain capsaicin, a.k.a. 8-methyl-N-vanillyl-6-nonenamide. According to Wikipedia:
Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a potent irritant for mammals, including humans, for which it produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against eating by mammals and against the growth of fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent (i.e., spicy) crystalline solid.
It’s hot. Lots of people don’t care for it or are allergic to it, including family members.
When we are together I get my spice by adding hot sauce as a condiment. When I cook and dine alone, I’m free to add it while cooking. Mexican fare is flexible in preparation so the lack of heat while cooking has not been an issue. My process for using chili peppers continues to change. I wrote about the basics in 2019:
The recipe for hot sauce evolved over time from one Juan San Miguel explained in 1977 when we both garrisoned in Mainz, Germany. Those were days before a four-foot section of assorted hot sauces became standard in supermarkets.
I lost contact with him yet the recipe persists. It is a rare day when there is no hot sauce in the ice box.
We carried the condiment in plastic milk jugs and put it on our army rations while on maneuvers in the Fulda Gap. It made our eyes water and changed regular food into edible fire. We laughed a lot in that peace-time army… and ate sandwiches of bread and hot sauce. I continue to make it mostly the way Juan taught me. (Meditation on Hot Sauce, Oct. 20, 2019, Paul Deaton).
This week included making hot pepper paste, dehydrating Cayenne peppers for red chili flakes, blending jars of powdered hot peppers from the pantry to use in shakers, and using a fresh jalapeno when making enchiladas. I found less is more: reducing the number of preparations to just a few that will be used. October is the month to do this as hot peppers are the most abundant late harvesting vegetable. Getting all this kitchen work done while she is gone is a plus. Even I had to wear a KN-95 face mask while mixing the powdered hot peppers. I should be wearing a pair of surgical gloves yet don’t and my hands sting for several hours after preparing fresh chilies. I know I’m alive.
A typical difference when I am eating alone is taco filling. The main recipe I use is a blend of black beans, kale, onions, garlic, bell peppers, tomato sauce and Mexican oregano. When cooking alone, instead of tomato sauce, I make a sauce of dried guajillo chilies. These chilies are not that hot but when allergic to capsaicin, any amount is too much.
Enchiladas are in the refrigerator waiting to bake for dinner. Tuesday is for tacos when I’ll use fresh chilies. I am not a heat nut, yet have a more developed use of chilies grown in the garden than most Iowans. The use of chilies characterizes my kitchen-garden.
Refrigerator the day after my spouse left on a trip.
This week I am eating alone because my spouse left on a trip to visit her sister. The first thing to do was go through the refrigerator and study the contents.
There were two leftover servings of tofu-vegetable stir fry and a jar of chili. That’s three meals right away. I made both dishes to share for dinner, and leftovers should be equally good.
There are a dozen eggs, fluid milk, butter, sour cream, cheeses, pickles, three kinds of bread — a commercial loaf, sour dough, and locally baked burger buns. The two drawers have storage apples in one, and an array of fresh vegetables in the other. Nothing to compost here as we keep the veg moving. I need to use the last two garden eggplants soon.
The bottom drawer has loads of fresh greens, uncooked flour tortillas, and more cheese. The doors have a partly empty carton of oat milk, a gallon jug of skimmed cow’s milk, the rest of a half gallon of fresh apple cider, and countless jars of mustard, ketchup, sauces and condiments. We are well-stocked!
To sum it up, there are three easy meals of leftovers and diverse sandwich-makings. Eggplant lasagna or something similar is in the works. Tacos are always possible. I have three small heads of Romaine lettuce, so a big salad for dinner could be done. Without doing much of anything, I’m halfway through the solitary eating period. I needed to go to the grocer.
My shopping trip was typical. I spent time in the fresh fruit and vegetable section studying what was available and comparing it to what we need. I bought some grape tomatoes on special pricing, a bag of red radishes, and a bunch of green onions. I get organic celery here because celery is at the top of the list of pesticide-laden vegetables. Buying organic celery makes sense.
In the specialty cheese section I bought some Wisconsin-made Gruyère to melt on something. Next I went to the cereal aisle and added a small box of Post Grape Nuts to the cart. I had been reading about using it as a crunchy topping on salads and thought I would try it. I also got a box of store-brand Raisin Bran because it was on special pricing. (I know! Impulse purchase). I picked out a big bag of Halloween candy for trick or treaters and everything else I got was replenishing staples in the pantry.
My spouse is vegan, so the dairy is for me. That I remain an ovo-lacto vegetarian sets me on a deliberate path to separate us in eating. I learned to make delicious vegan meals we share. The difference is also part of why I sometimes cook for myself even when she is around.
So I have a plan to eat alone this week. It is essential work for the period of physical separation. Because this is no different from any other day, it suggests I eat alone often. I do.
Most of the meals I take are eaten alone. It’s just the way my spouse and my schedules work out. I am an early riser and have coffee around 3 a.m. with breakfast a couple of hours later. Lunch is not really a meal in our house. I graze bits and nobs throughout the day, maybe warm some leftovers or make a sandwich, and keep track of calories consumed. We plan and share dinner, which usually involves shopping, food preparation, and cooking. Sometimes I cook and sometimes we both cook a meal. Until I read Deborah Madison and Patrick McFarlin’s book What we eat when we eat alone, I had not given much thought to eating alone.
Healthy ideal or not, I feel set in my ways. As I age, it seems likely I will continue to eat more meals alone than together. Well, maybe until I move to a facility where residents take all of their meals in a group setting. We increasingly don’t like talking about those institutions as we age.
My spouse is heading over to stay with her sister for a week to ten days. This will give me an opportunity to consider all that eating alone means. From the gitgo some questions come to mind.
Do I cook a meal or grab something already prepared?
Are cooking alone and eating alone the same thing?
Why is what I eat different when eating alone?
What role do restaurants and food outlets play in eating alone?
Eating in the car. What’s that about?
How do I shop differently to eat alone?
What role do leftovers play in eating alone?
This could be a rich field of inquiry. As of this writing, I don’t know where I am going with this. Stay tuned to find out.
Last dusty telephones remaining in our home in 2025.
When my parents and I moved from Grandmother’s rented duplex they bought our first home. Recently a realtor posted room-by-room photographs of it on a website when the single family residence was on the market. I looked at each photograph, taking time for memories to rise. I have living memory of things that happened in most of the rooms. Very little remodeling was evident since we lived there. We moved before I entered first grade.
That time in the mid-1950s was for new beginnings, including being when Mother and Father first had a telephone account in their name. Mother remarked it was our own line, not a party line, what was called single party service. She had had a party line on the farm, so she was familiar. Having our own dedicated, direct line felt luxurious. It was private. I hardly remember either of them using the telephone in that house, although I am certain they did.
When my spouse and I built a new home in Big Grove Township, we felt very modern by specifying a telephone wall jack in almost every room. To even have had that discussion with our builder seems remarkable in 2025. Soon we came to rely on other communications devices.
First, my spouse had a bag phone while she closed her parents’ estate. I followed with a flip phone with which I took a photograph of Barack Obama in 2006. When the phone company could not resolve a hum in our land line, we discussed it and cancelled the account, moving our telephony to mobile devices. In 2012 I bought an Android smart phone while working on a political campaign. It freed me from the leash of wired telephony. The transition from wired service was complete.
We inherited a book from my in-laws who owned and operated a small telephone company in Western Iowa. Lines Between Two Rivers: A History of Telephony in Iowa tells the story of Iowa’s pioneers in leading the nation in the number of telephone companies. In it, the authors wrote:
The thrill of having the first phone in your home before the turn of the century must have been something, but in reality, we take it for granted today. From the whoop and hollar days, the Iowa telephone communications business has continued a tremendous growth, both in numbers and technology. The rural and small town areas have the same modern services as the larger populated cities. (Lines Between Two Rivers: A History of Telephony in Iowa, Iowa Telephone Association, Tom Griffith Chapter, Independent Telephone Pioneer Association).
Telephony was a marvel of technology, yet it was never more than a means to an end. It changed how people communicated with each other forever. Even the party line Mother did not like blurred boundaries between public and private life. Eavesdropping became part of early rural telephone culture. More frequent and easy contact, made us a society of gossips as connection to the rest of society became faster. It seems trite to refer to the telephone as the first social media yet comparisons are apt.
From farmers checking commodity prices in real time, to merchants ordering and tracking the status of shipments, to allowing faster access to emergency services when needed, telephony added something positive that we now take for granted. Mother was a telephone operator in her post-high school graduation life, providing her a source of income and personal prestige. She likely used the telephone more than Father, giving her a new kind of influence at home and in society. Being tied to a land line was part of how this culture evolved. When the cord cut loose, things went global.
My process of going through collected belongings in retirement is slow. What to do with the four telephones in the photo? We discussed it and will keep one of the Trimline sets for old time sake. It is branded ITT and has a sticker with the name of the phone company my in-laws owned. The other three? I will call the county landfill and ask about disposing of them. If they have a process to spare the landfill, I will follow it.
Who would have thought land line telephony would end? It seems unlikely we will return to wire telephony yet we will have a device if we do. Being ready seems like a good thing.
As the garden turned from tomatoes to apples, I captured plenty of images. Here are some of them.
Last of the garden tomatoes.Collard greens.Gleaning the garden.Bur Oak tree acorns.Sunrise on the state park trail.Milkweed bugs.Sunrise on the state park trail.Red delicious apples.Tomatoes donated to the food pantry.Cold pickled hot peppers.Bowl of pears.Big salad for dinner.Wild flowers.
I’m getting to a place where I wrote the best of what I will about Labor Day. In 2022 I wrote this post, which covers the bases. No need to re-write it this Labor Day weekend. There is more to life than annual traditions.
It is no secret unions are in decline. In his new book, Coming Up Short: A Memoir of My America, Robert Reich points to the problem. The post-World War II economy was so affluent that unions did not seem necessary to most people in the wake of reforms that happened during the Franklin Delano Roosevelt administration. As a result, there was less impetus to form unions, and in right to work states like Iowa, a union could represent a workplace but workers were not required to join. The latest from the Bureau of Labor Statistics (2024) is, “The union membership rate of public-sector workers (32.2 percent) continued to be more than five times higher than the rate of private-sector workers (5.9 percent).” As we know from the administration’s move to invalidate union contracts among Veterans Affairs workers, the pressure will be on to diminish union strength among public-sector workers.
While summer is not over, the garden is winding down with leafy green vegetables, tomatoes, hot peppers, and apples remaining to be harvested. Instead of time off this weekend, I need to focus on work in my kitchen and garden, then digest what just happened. Short version: I withdrew from in-person society and reduced my contacts with people I know to focus on the immediate place where I live. I strove to make that life better.
Vegetables and fruit grew as well as they have ever done in my garden. The abundance produced from a small number of seeds and minimal cultivation is astounding. In particular, the green beans, cucumbers, and leafy green vegetables have been of good quality and mostly pest free. All five apple trees produced fruit. So did the pear tree. This year has been a bin buster.
As my concept of a kitchen garden matures, I have become a better meal planner and cook. One of the benefits of writing a meal plan has been a reduction in our grocery bill. If we write the meal plan to the garden, and then shop to the meal plan, the tendency is to spend less money, waste less food, and cook better meals. When I go to the grocer, my cart looks a lot different from other shoppers (yes, I look). More fresh fruit and vegetables and a small percentage of branded products. Life around the garden and kitchen makes more sense. I’m thriving in it.
Right now I have three pots going on the stove: two tomatoes and one hot peppers. Learning to process these items took time, but I know where I’m going. I mostly can tomato puree from plum tomatoes. I pickle a couple of quart jars of sliced hot peppers and then make a hot pepper paste to use on tacos. I learned to can only what we need.
This summer I exercised daily, even when the weather kept me indoors part of the day. That, combined with counting calories, led me to lose about a pound of weight per week. I have a way to go to get my BMI below 30. However, I feel healthy and that is important.
It has been a summer of plain folk living our best life. There are challenges, yet it was a decent summer in a turbulent time. For that, I am thankful.
The last week has been a combination of ambient temperatures in the high 80s to low 90s, heat index of 105 or more, and thunderstorms. As a septuagenarian I stay inside with air conditioning once I finish early morning, outdoors chores to avoid passing out in the heat and humidity.
I took a box of cherry tomatoes to the community food pantry. My other Monday errands included filling the auto gas tank and lottery gambling. It was a quick trip, with exposure to people. I like the people part of it, and finishing while it’s relatively cool. Monday errands has become a thing in retirement.
It has been a struggle to mow the lawn, so the grass is growing long. I’ll need the cut grass for garden mulch and if nature dials down the humidity for a day or so, I’ll harvest it. I did manage to mow the ditch as it dried out, and before it got too hot. It was a workout.
When I was younger I would work strait through the heat and humidity. A few years ago I got woozy and had to lay down on the ground to recover. After that I decided to take better care of myself. As an Iowan I’m used to the heat and humidity. As a senior I learned to live another day.
Then there are the big salad dinners of summer.
Big salad (before dressing) with fennel, celery, cucumber, tomato, bell pepper, and broccoli from our garden.
Stump cut to make a resting place for the gardener.
With four weeks left until Labor Day, summer is about finished. A lot of work remains. The only compensation I receive for any of it is the satisfaction of a job well done.
Is my work the same as working for an employer? I think so, yet there is an attitude shift when we work for ourselves. I find more personal risk and am particularly careful I don’t get injured or make a bad financial decision. There is no malarkey in my work life. It is based on empirical tasks, cash flows, and bank loans, all of which are necessary to piece together a life. Most things break down into short projects upon which I can work until completion. There is no overtime pay, or any of the benefits allowed many workers. My spouse and I pool our pensions and hope they cover the bills.
I came up in a work environment where I earned more money than needed for minimal survival. It enabled buying a house, saving for our child’s education, and then later, when our savings proved to be not enough, it allowed us to pay the student loan to take that out of the child’s bucket. I also earned enough money to be able to quit my job multiple times without immediate prospects. The biggest adjustment to living on pensions is there is no longer any “extra” money.
From the time I left the job where my spouse and I met, until we moved back to Iowa and our child left to attend college, she worked at home. The work she did was valued and important to raising our child. There was the avoidance of child care expenses, and a clear division of labor, yet it was more than that. It was a way of life that had little to do with money except treating it as the fungible commodity it was. Ours wasn’t a perfect life, yet we got by.
I resist framing what I do every day as a job. The old farm word for it is “chores.” It’s more than that. With our more sedentary lifestyle, we need exercise, a healthy diet, and some amount of socialization. I suppose that makes us more than a cog in the machine of life. I hope we are more than that.
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