Its summer, the sun is out, and your inside scrobbling your facebook as if it's a DJ's scratchpad. I have news for you; you need to get out. You waited a long winter for this, and you're wasting it with cheesy excuses about the weather, or feeling tired... etc. Well I have news for you; its because your ass is soggy and you need to get that right and tight!
Okay, maybe this isn't going to get you fit like a 12 day 12 step program, but you'll see the benefits. Yes, I'm being a bitch - but life's one too. :) I present a solution to all who've taken my humor lightly.
Geocaching
Geo (of or relating to the earth)
Cache (a collection of items of the same type stored in a hidden or inaccessible place)
ing (... you get the idea)
To those of you who do not know the term - this is an actively growing activity which involves using a gps device which will give you coordinates that will lead to the uncovering of a hidden container, traditionally holding a log book, and sometimes tradable doohickeys if you chose to exchange goods. There are multiple types of caches available, but roughly 95% of geocaches are of this traditional type. The adventure lies in getting to said coordinates (which your gps will point on out to where). The terrain and difficulty of each cache is rated on the cache details listed on the geocaching website, so if you're in a wheelchair, no one is asking you to climb a mountain (unless you want to try that of course). Some geocaches are as easy as parking and grabbing an easily locatable container. Some involve climbing a mountain. Some even require 5 days backpacking adventures. Some are just for the kids. The point is there is something for everyone. And there are some right outside your door. Maybe 1 block away, but ya, seriously. There is a map on the geocaching website which you'll see at this link.
Now you may be asking 'what be ye GPS'? I shall show ye. Pull out that 'smart' phone you have in your left pocket, and see the apps section. Download the geoaching app. If you just want to check this out, see the intro app which is free -- otherwise the 10 buck app is worth it. If you have a backpacking GPS device, this works great too, but depending on the model, will require some tinkering to transfer geocache coordinates. I used to do it this way, but went to the smartphone device instead since all details about the cache are transferred right into the app - no messy paperwork.
Now I have a smartphone (iphone 4) but do not have an account linked to it. I don't pay anything -- nada -- no charges -- no bills -- no fees. But what can my device do? Everything still. A smartphone still works as a gps locator, as long as it has a SIM card in it (guaranteed you do). So what I do, it download (from wifi) the hundreds of geocaches in my area to an offline saved maps list, and then access them on the go. Works like gangbusters. Now I drive out to the countryside, looking for someplace new, and find some odd places I've never been. If you have a data plan on your phone, all the better. The idea of geocaching too, is that someone put the cache there to show you something or someplace interesting. I was geocaching in Cambridge with my girlfriend, and this one geocache led to an old amazing mill on the Grand River. Something like that, people need to see. Someone else who was at the mill, told us he collected the coordinates from the geocaching website, just so he could see the location - but hadn't geocached before. Anyway, this smartphone appy way of geocaching for free is a steal to find a way to get out and explore while keeping in touch with your inner-ninja and inner-geek at the same time.
Now I know my words are fickle and thin, but I hope to have wetted your palette. Feel free to browse their website for all the other info I missed.
Happy Geocaching!
P.S Check out the geocaches I made -- my screen name is hops118
Friday, May 29, 2015
Tuesday, April 21, 2015
The Chalice
Tea is important, but no one tries to pour boiling water into their hands like our neanderthal friends and steep a leaf therein. For countless millennia, we've been using a variety of vessels to do this for us, but in a modern era with too many selections... which one is best?
I've used my astutely keen sense of observation to make some clever ones over the years (oh, so clever). Many have been poured out into tea. What makes a good cup, and all that jazz. But lets get down to Earth.
Chalices (now known as cups) are important for a number of factors listed here:
1. The cups ability to keep heat
2. Duration that it's able to keep that heat
3. Comfort of handle (if applies)
4. The handles ability to keep fingers from contact of heat (if applies)
5. The edge of the cups contact point with mouth (comfort)
6. Fluids surface exposure / vessels walls proportions
7. How the vessel affects the taste (sometimes applies)
8. Aesthetics
Some of these points may seem unimportant, but in defence, if you want to seriously consider your life over a cup of tea, you need to make sure you're not scaring your hand with a still yet boiling cup. This can leave the rest of your thoughts a little obscured and aggravated.
Here are the top pros and cons of various vessels that I've discovered.
Glass
I still own a few glass vessels (double walled to avoid scorching heat), but 2 of them had broken due to odd circumstances. One was blown off a table, the other had suctioned itself to the bottom of a matching glass teapot set and kamikazed over a floor. These vessels are excellent and often cool at a good pace. They hold little body, so the temp of the tea tends to hold consistent for a little too long for my liking. They also need to be cleaned well, so hard to reach areas will tend to give the vessel a poor aesthetic look unless cared for well. Aesthetically, they are great guest pieces for a good loose leaf tea.
Cast Iron with Enamel Coating
Definitely one of my favourites. These have a tried and true traditional look. They hold a lot of weight, which keeps the temp high and long. They have minimal affect on the taste of the tea, and go well with traditional green, black, white and so forth. The down side is that they often do not carry a handle, which is a good thing actually. The way to handle these cups is to not fill them to the top, and just hold the cup towards to rim where the cup is still cool. Strange that it works.
Ceramic
Good. Ceramics have a wide variety, and whatever works with you works with you. Come in all shapes and sizes. Of those shapes and sizes though, consider the type of tea and how long you want the tea of steep in the cup, and at what temp. Larger the cup, the more the initial temp will dissipate through the vessel. Smaller the cup, the faster it will cool. Consider the amount of fluids exposed at the top too - this is help it cool fast, but almost too fast.
Earthenware / Clay / Pottery
I'm surprised to say it, but over the years, I've become obsessed with one cup in my possession. This is the redish one shown in the picture. It is a bit of a man mug, but it holds so much fluid that I don't need to worry about it cooling down too fast with the volume. The earthenware cools the initial temp down a bit and holds it quite well, but allows it to cool at a natural expected temp. The glaze of this cup is par none for my tastes, and masks the appearance of settling tea residue. The blue cup goes quite well with it - a matching set to me! The other neat thing which I find so versatile, is that the cup size fits every kind of steeping device out there. Often there is a case where a steeping device just doesn't fit in, or clasp on the edge right or something... but this never fails. Aesthetically, the shape is timeless and perfect. Both of these cups are hand made and carefully thought over to carry their own distinction. I like that.
Consider the piece I found below off of Point Pelee. I have no idea how old this is, but they have character even in age. Because of this, I appreciate the timeless arts all the more.
I'm proud to have an Aunt who has cherished this gift she has. She owns a pottery Studio in Algoma Mills, Ontario - just off Highway 17. Her work embodies careful craftsmanship and unique glazes in combinations I can only compare to a work on canvas. My kitchen will not be complete until I have it completed with her work! You'll understand why I'm being praiseworthy.
Hope you enjoyed the extra bit of info. I bet you'll never drink from a chalice again without thinking about it twice! Maybe drinking from it twice too. :) Appreciating the qualities will only bring out the best in your next cup, which may make your next cup your best cup.
I've used my astutely keen sense of observation to make some clever ones over the years (oh, so clever). Many have been poured out into tea. What makes a good cup, and all that jazz. But lets get down to Earth.
Chalices (now known as cups) are important for a number of factors listed here:
1. The cups ability to keep heat
2. Duration that it's able to keep that heat
3. Comfort of handle (if applies)
4. The handles ability to keep fingers from contact of heat (if applies)
5. The edge of the cups contact point with mouth (comfort)
6. Fluids surface exposure / vessels walls proportions
7. How the vessel affects the taste (sometimes applies)
8. Aesthetics
Some of these points may seem unimportant, but in defence, if you want to seriously consider your life over a cup of tea, you need to make sure you're not scaring your hand with a still yet boiling cup. This can leave the rest of your thoughts a little obscured and aggravated.
Here are the top pros and cons of various vessels that I've discovered.
Glass
I still own a few glass vessels (double walled to avoid scorching heat), but 2 of them had broken due to odd circumstances. One was blown off a table, the other had suctioned itself to the bottom of a matching glass teapot set and kamikazed over a floor. These vessels are excellent and often cool at a good pace. They hold little body, so the temp of the tea tends to hold consistent for a little too long for my liking. They also need to be cleaned well, so hard to reach areas will tend to give the vessel a poor aesthetic look unless cared for well. Aesthetically, they are great guest pieces for a good loose leaf tea.
Cast Iron with Enamel Coating
Definitely one of my favourites. These have a tried and true traditional look. They hold a lot of weight, which keeps the temp high and long. They have minimal affect on the taste of the tea, and go well with traditional green, black, white and so forth. The down side is that they often do not carry a handle, which is a good thing actually. The way to handle these cups is to not fill them to the top, and just hold the cup towards to rim where the cup is still cool. Strange that it works.
Ceramic
Good. Ceramics have a wide variety, and whatever works with you works with you. Come in all shapes and sizes. Of those shapes and sizes though, consider the type of tea and how long you want the tea of steep in the cup, and at what temp. Larger the cup, the more the initial temp will dissipate through the vessel. Smaller the cup, the faster it will cool. Consider the amount of fluids exposed at the top too - this is help it cool fast, but almost too fast.
Earthenware / Clay / Pottery
I'm surprised to say it, but over the years, I've become obsessed with one cup in my possession. This is the redish one shown in the picture. It is a bit of a man mug, but it holds so much fluid that I don't need to worry about it cooling down too fast with the volume. The earthenware cools the initial temp down a bit and holds it quite well, but allows it to cool at a natural expected temp. The glaze of this cup is par none for my tastes, and masks the appearance of settling tea residue. The blue cup goes quite well with it - a matching set to me! The other neat thing which I find so versatile, is that the cup size fits every kind of steeping device out there. Often there is a case where a steeping device just doesn't fit in, or clasp on the edge right or something... but this never fails. Aesthetically, the shape is timeless and perfect. Both of these cups are hand made and carefully thought over to carry their own distinction. I like that.
I'm proud to have an Aunt who has cherished this gift she has. She owns a pottery Studio in Algoma Mills, Ontario - just off Highway 17. Her work embodies careful craftsmanship and unique glazes in combinations I can only compare to a work on canvas. My kitchen will not be complete until I have it completed with her work! You'll understand why I'm being praiseworthy.
Hope you enjoyed the extra bit of info. I bet you'll never drink from a chalice again without thinking about it twice! Maybe drinking from it twice too. :) Appreciating the qualities will only bring out the best in your next cup, which may make your next cup your best cup.
Sunday, December 21, 2014
Chaga Harvesting to Iced Tea!
A video I just made and posted to youtube of the whole process from A to Z on my preferred method of consuming chaga. Enjoy and be educated!
Saturday, October 25, 2014
Chaga Progress
For the past X months, I've been using a mortar and pestle to mash the chaga up into a desired grind. After a short amount of time though, I've experienced this to be strenuous on the hand for any larger quantity. Sure, it may be 'exercise', but efficiency is a term we all have to be well familiar with. The reason for this acceleration is because I'm considering the option of doing some online chaga sales. This may succeed, or may not but the ultimate goal is to provide health to someone in need. So this is how I'm starting.
In the past, I've tried using electric coffee grinders. I've ended up burning up 2 of them due to 1 common reason. The plastic washer underneath of the blade wears out quickly due to overheating and over-usage. It is possible to provide some sort of temporary fix for those, but once they are done.... they are done more or less. I won't explain. As a result, I've tried to go on a new limb. Hand crank grinders. This is slower, but consistent.
I've purchased a vintage old food grinder with 3 different heads for coarse to fine grinds. Today I spent a considerable amount of time hacking up a number of chaga chunks into acorn sized chunks to be fed into the grinder. I started grinding the chunks with the coarse head, and then processed the chaga again with the fine to get a good fine grade.
It is not an espresso grind, but that's why I got an extra espresso hand crank grinder from ebay.
This served a purpose for personal use, but hardly had the capacity to do larger amount as any reasonable pace. It literally trickles like a fine hour glass out of the ceramic grinder head. So.... as a result, to achieve the extra fine espresso grind, I will look into getting another grain mill vintage type grinder from ebay to achieve the speed needed to do this on demand. The mechanics are slightly different for this model which provides the espresso grind needed.
Although this is hardly efficient yet, the vintage hand crank grinder is a life saver compared to the other methods used (electric coffee grinder and mortar and pestle). One more step to the hand crank vintage expresso grinder and I'll have the depth of grind best suited for efficient chaga brewing.
To your health and happiness.
In the past, I've tried using electric coffee grinders. I've ended up burning up 2 of them due to 1 common reason. The plastic washer underneath of the blade wears out quickly due to overheating and over-usage. It is possible to provide some sort of temporary fix for those, but once they are done.... they are done more or less. I won't explain. As a result, I've tried to go on a new limb. Hand crank grinders. This is slower, but consistent.
It is not an espresso grind, but that's why I got an extra espresso hand crank grinder from ebay.
This served a purpose for personal use, but hardly had the capacity to do larger amount as any reasonable pace. It literally trickles like a fine hour glass out of the ceramic grinder head. So.... as a result, to achieve the extra fine espresso grind, I will look into getting another grain mill vintage type grinder from ebay to achieve the speed needed to do this on demand. The mechanics are slightly different for this model which provides the espresso grind needed. Although this is hardly efficient yet, the vintage hand crank grinder is a life saver compared to the other methods used (electric coffee grinder and mortar and pestle). One more step to the hand crank vintage expresso grinder and I'll have the depth of grind best suited for efficient chaga brewing.
To your health and happiness.
Friday, October 24, 2014
True to the Leaf
Today's tea shelf has become quite the smorgasbord of selections these days. I admit this can be a little overwhelming if you have no idea what section you are looking at. There are pages which can brief you to education on these sections, but I wish to address something deeper. Despite which section you land in (if there are sections to the store) you will be bombarded with names and types of teas, some of which will be common, and some that will make you raise and eyebrow, and some you will even be brave enough to sniff. Some are monstrosities which should never even be uttered again in the tea kingdom. I digress...
What makes good tea? There seems to be a great divide. On the one side, there is the tried, true, traditional teas which have garnered much attention over the years from their mark and demand in history. On the other, there are the makeshift teas which typically deviate to the synthetic artificial flavorings, often including artificial sweeteners.
Let me divulge this hideous crime. What seems to have taken place is that there was once a time when something called 'Jasmine tea' was born. This involved the natural fusion of young budding tea leaves would be scented by adjacent fields of jasmine flowers releasing their beautiful scent to fields of camellia sinensis. This natural infusion later was reinforced by methods of blending so the jasmine is clearly aromatic in the tea infusion. I've had Jasmine green teas that were excellent. I've had some that were downright odd. I'd like to think that the distinction is clear. One is a artificial flavoring agent, and the other actually has the right natural extraction of the jasmine leaf to give it the true organic essence.
Why does this matter? This isn't a Pepsi vs. Cola debate. In fact, its tea vs. pop. If tea goes to the hands of huge mass producing corporate mongers, it will lose the time needed to prepare the delicate stages necessary to keep tea what it is. A leaf. Despite whether we are talking about green, herbal and yerba mate. These decisions we make in the store, deciding which one we should enjoy, should not be for novelty sake. Choosing the wrong will leave you disappointed the tea did not deliver in taste anything what it delivered in aroma. Choosing the right will force the companies which produce these teas to remove the lines which destroy what is good in tea.
I hope this makes you think twice about the shelf and which stores you attend! This will not only bring a greater healthy appetite for tea, but help you enjoy what you have purchased. By all means though - explore! The teas shelf contains a variety of now just one leaf these days. Obviously the reason the tea leaf was first used might have been for possibly medicinal and stimulant properties, but there are any other herbal tea medleys on the shelf which can assist in your health! Do your research and you'll enjoy the selection all the more!
Thanks for reading!
What makes good tea? There seems to be a great divide. On the one side, there is the tried, true, traditional teas which have garnered much attention over the years from their mark and demand in history. On the other, there are the makeshift teas which typically deviate to the synthetic artificial flavorings, often including artificial sweeteners.
Let me divulge this hideous crime. What seems to have taken place is that there was once a time when something called 'Jasmine tea' was born. This involved the natural fusion of young budding tea leaves would be scented by adjacent fields of jasmine flowers releasing their beautiful scent to fields of camellia sinensis. This natural infusion later was reinforced by methods of blending so the jasmine is clearly aromatic in the tea infusion. I've had Jasmine green teas that were excellent. I've had some that were downright odd. I'd like to think that the distinction is clear. One is a artificial flavoring agent, and the other actually has the right natural extraction of the jasmine leaf to give it the true organic essence.
Why does this matter? This isn't a Pepsi vs. Cola debate. In fact, its tea vs. pop. If tea goes to the hands of huge mass producing corporate mongers, it will lose the time needed to prepare the delicate stages necessary to keep tea what it is. A leaf. Despite whether we are talking about green, herbal and yerba mate. These decisions we make in the store, deciding which one we should enjoy, should not be for novelty sake. Choosing the wrong will leave you disappointed the tea did not deliver in taste anything what it delivered in aroma. Choosing the right will force the companies which produce these teas to remove the lines which destroy what is good in tea.
I hope this makes you think twice about the shelf and which stores you attend! This will not only bring a greater healthy appetite for tea, but help you enjoy what you have purchased. By all means though - explore! The teas shelf contains a variety of now just one leaf these days. Obviously the reason the tea leaf was first used might have been for possibly medicinal and stimulant properties, but there are any other herbal tea medleys on the shelf which can assist in your health! Do your research and you'll enjoy the selection all the more!
Thanks for reading!
Friday, September 19, 2014
Just Enough
Late night thought which I desire to record. This thought has often reminded me of my place in this world, as a imperfect flawed human like everyone else. I often feel more damaged then others. This leads to a sense of hope that once day this mind and body will be repaired and cured back to to its original healthy state. For for now, every step of the way - everything is 'just enough'. Just enough to get to the next step; just enough to get by till tomorrow. Often our strivings fall just short to hit our mark, but its just enough to try again. One more chance to survive. But amongst all this striving, what is really surviving? The body will soon be defeated, and nothing left to be reminded of its former belongings. What survives is the soul and its lessons learned, and survival of the soul through these trials and tests are what helps us feel like something in us belongs, even though there is nothing to hold onto but the experiences of highs and lows that bring us to our knees. These experiences submit us to the choice of continuing for the sake of hope, and belong to the lowly class of human nature for one more day in hope that we might transmute ourselves onto an fallen world which so desperately needs to be transformed. This can only be done by recognizing the things which carry light, and loving them till they burst forth as the sun. Until then, life will always be just enough.
Tuesday, July 15, 2014
CHAGA-BREW-HOW-TO
Hello Chaga-to-be-lovers!
Throughout my experience, these are the top questions people have about Chaga when first being introduced to it.
Q1. What did you just call it?
A1. I could phonetically spell this out, but here is a link to the pronunciation on this word [click on the word] Chaga.
Q2. What is it?
A2. In short, a tree fungus. Chaga has been used for thousands of years in Asia and Eastern Europe. It is only now gaining more awareness in the West, and we're sure that as more time passes, you will be hearing about Chaga more and more. Just recently, it was named the "Anti-Cancer Herb of the Year" in Russia, and its popularity is slowly beginning to grow all over the world.
Q3. What do you do with it?
A3. Consume it using a variety of methods. Actually- its now being worked into creams for the body since its chemical constituents are known to have beneficial qualities to skin health and maintenance. That's besides the point. You can take it in a pill form, or as tonic (tea) for the more effective and efficient method of enjoying it. This is why I made this video for you on how I do it now.
By the way, you do not have to use the slow cooker method as I'm showing -- you can take it straight in the teapot just like you would any lose leaf tea but this method gets the most 'bang for your buck' out of the chaga.... even if you did pay for it.
To your health and longevity!
P.S. Keep it in the fridge no longer than 2 weeks to be safe.
Throughout my experience, these are the top questions people have about Chaga when first being introduced to it.
Q1. What did you just call it?
A1. I could phonetically spell this out, but here is a link to the pronunciation on this word [click on the word] Chaga.
Q2. What is it?
A2. In short, a tree fungus. Chaga has been used for thousands of years in Asia and Eastern Europe. It is only now gaining more awareness in the West, and we're sure that as more time passes, you will be hearing about Chaga more and more. Just recently, it was named the "Anti-Cancer Herb of the Year" in Russia, and its popularity is slowly beginning to grow all over the world.
Q3. What do you do with it?
A3. Consume it using a variety of methods. Actually- its now being worked into creams for the body since its chemical constituents are known to have beneficial qualities to skin health and maintenance. That's besides the point. You can take it in a pill form, or as tonic (tea) for the more effective and efficient method of enjoying it. This is why I made this video for you on how I do it now.
By the way, you do not have to use the slow cooker method as I'm showing -- you can take it straight in the teapot just like you would any lose leaf tea but this method gets the most 'bang for your buck' out of the chaga.... even if you did pay for it.
To your health and longevity!
P.S. Keep it in the fridge no longer than 2 weeks to be safe.
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