Zing

  • Dawn of the Pirate

    ByJohn Brown

    So reads the headline at Drudge.

    Here is Abdul Hassan, 39. A Somali pirate nicknamed “the one who never sleeps.” Hassan is part of a pirate group called the Central Regional Coast Guard. It was formed three years ago, has 350 men in its ranks and about 100 speedboats.

    Zing, zing, zing, zing, zing!

    There are some wonderful stories waiting to be told about this. Sure, there is the terrorist angle. But what about the angle of someone of value they stumble across on the ship? What about the kid who knows these pirates and decides to make a buck turning them in? What about the guys sent in to find out who the heck is backing these guys?

    What about Hassan himself? Somali is so poor. With one job he made $350,000. Here are some great articles.

    A fascinating MUST READ pictorial of Somali pirates. 

    A map of pirate attacks in 2008.

    An article about a tanker just taken by pirates.

    An article indicating just how much money pirates are making (more than $100m just this year) by taking ships and demanding ransoms.

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    Black Chokecherry Syrup

    ByJohn Brown

    When you live where we do, you cannot hope to landscape likes folks in a warm suburb. First of all, at 6,000 feet with a min temp of -30 Fahrenheit you can’t grow a lot of warmer climate plants. Second, the deer seem to eat everything else you do grow. So we’ve been looking and I think I’ve found a tree to add.

    I actually found it earlier when I was biking around the beautiful Round Valley and had to stop and go back to revel in the delicious fragrance. But I didn’t know what it was at the time. I do now. 

    It’s the black chokecherry.

    It grows naturally up here. Has beautiful fragrant blossoms in the spring. And it produces fruit that can be made into a delicious syrup. Oh, the raccoons like it as well.

    Now when you eat the raw berry, unless you eat it late in the fall, you’re in for an astringent, alum after-punch. But we picked the berries up a canyon behind our town after the first frosts. In fact, many of our berries were wrinkled. They just fine raw. Even Lilia, my pickiest eater, enjoyed them.

    We picked about 1.25 gallon ice cream buckets of the stuff. Then we followed this recepie and made about 4 quarts of syrup.

    • 3 cups chokecherry juice (see first step)
    • 3 cups apple juice (not from a store, but cooked from apples)
    • 6 1/2 cups sugar
    • (I’ve heard some folks add 1/4 teaspoon almond extract for a stronger cherry taste)
    1. Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft. Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
    2. Do the same with the apples.
    3. Pour the juice into a large kettle; stir in the sugar.
    4. Cook on high, stirring constantly.
    5. Boil hard for 1 minute.
    6. Remove from heat and skim foam.
    7. To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

    It’s absolutely delicious on pancakes. 

     

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    Monks in Mormonland (and their honey)

    ByJohn Brown

    We just visted the Abbey of our Lady of the Holy Trinity this week with my family. It’s nestled on over 1,800 acres of some the most beautiful country in Utah.

    I think almost every religion demonstrates virtues we can all learn from. The dedication of these good men to their beliefs and vows to God is one such example.  As is their decision to live simply. And their creamed honey blends, which you can order from their website, are delicious! So far the maple honey is my favorite. Here’s a 2 minute National Geographic video about this abbey.