the warmth of a real a log fire

Now that autumn is drawing in, there’s nothing much nicer than sitting near a crackling log fire. Cats love being near the warmth, and the flames seem to fascinate the little assassins. Almost every woman you meet will love to curl up in front of a log fire, if you’re lucky right next to you ~ or the cat anyhow. Burning wood is environmentally friendly, (more or less), and it’s a much cheaper and nicer way to heat your living-room than oil or gas.
Well, let me tell you, if you’ve never had a log fire, (or a wood burning stove), then it’s all a lot more complicated than you’d think. First of all do you have a fireplace, or a wood burning stove? Do you even have a chimney? Look outside, are there neatly stacked plies of seasoned firewood?
Start with the basics, and assume that you at least have a fireplace.
When was the last time the fireplace / stove was used, and when was the chimney last swept? Burning wood creates ash, smoke, soot, and tar, which then goes up the chimney, and some of it sticks there. Birds and other creatures nest in chimneys, or on top of chimneys. Dead stuff and other crap falls into chimneys. If in doubt thoroughly clean out the fireplace and chimney, (this should be an annual job anyway). If you’re a useless wimp and in real doubt get some guy to do it for you, (if you have never seen a fall of soot you have no idea how filthy, stinking, dirty that is). If you don’t have a clean chimney some very bad things could happen; the fire may not light, your house may burn down, you may die.
Do you have some firewood? Have you any idea how much seasoned firewood you can get through in one winter ~ even if you only light the fire / stove at weekends? Do you know the difference between hardwood and softwood? Have you ever used an axe, log splitter, saw, chainsaw? Do you own a truck?
We could see that gas was costing us too much money. That’s why we made the choice to go to the wood burner. It’s easy to do. Cutting firewood is putting a little sweat equity into it, is all. ~ Jerry Lambert.
An average sized home could easily get through two cords of wood in a winter, just to heat the lounge in the evenings ~ Jerry Lambert must be one fit actor, or he buys in his firewood by the truck load. I have cut, hauled, split, stacked, and brought firewood into my home ~ and let me tell you it’s hard work requiring some expertise in everything from forestry to using hand tools.
The Finns have a proverb; Judge a man by his firewood. If you can haul enough firewood to heat your lounge in a cold winter, then you’re a real man.
Open log fires can spit sparks onto the hearthrug, burning embers can fall out, and they are quite inefficient, (maybe 10 to 15%). Really, an open log fire is for looks, cooking the odd whole side of lamb, (cooking with wood is by far the best way to do a lot of meat), and for snuggling near in the flickering light, (much better than scented candles).
To actually get some heat into your home by burning wood, what you need is a wood-burning stove. These are heavy, expensive, usually iron or steel, use much less wood for the amount of usable heat you get, and you can also get your hot water and central heating from the thing. Some come with pretty glass doors so you don’t lose the joy of watching the flames, (or you can open the doors while your girl is snuggling with the cat).
If you don’t already have a stove, you may need a professional installer to put the thing in for you ~ or you could start learning some practical skills. One benefit of a wood-burner is that you do not need a working chimney, you can run a steel flue outside of the house. (If you don’t understand that, then you do need a professional installer.)
The choice of stoves is huge, and mostly limited by your wallet.
The last time I built my own place I had a pretty little stove with glass doors in the lounge, and a much bigger, utilitarian, stove in the kitchen for cooking, central heating, and hot water. I also owned 18 acres of woodland, a tractor, and passed my chainsaw certificate. My cat, Pyewacket, loved those stoves, but I was always too damn busy shifting firewood to take his picture sitting next to one.
~
jackcollier7@talktalk.net

Food on Friday (Saturday) # 35 ~ Steak
Every man thinks he can barbecue a great steak ~ well maybe not. After my last effort with a grill, I know that I can’t really cook anything edible on a BBQ. Perhaps some of these steak recipes may persuade me to have another attempt at producing a dish other than something one could use to re-sole your work shoes.
Up first this week, Chungah Rhee, from Damn Delicious give us a recipe for the perfect steak with garlic butter. Chungah tells us that this is an easy dish, and I always liked a damn delicious rib-eye.

The Perfect Steak With Garlic Butter
I have no idea why American and English names for the same cut of beef are sometimes different, but Flank Steak is often known as Skirt Steak in England, (even though the cuts are different). However, however you call it, these cuts of beef are best marinated, (marinaded in English / English), before cooking. So from how sweet it is, Jessica Merchant has a great recipe for marinated grilled flank steak, with her favourite toppings. Nice, a great party dish. And, one great thing about flank /skirt steak ~ it’s not the most expensive cut of beef.

Marinated Flank Steak With A Toppings Bar
Another recipe for flank steak, this time from Tieghan Gerard, (aka Half Baked Harvest). This grilled skirt steak with chimuchurri is also marinated ~ flank steak isn’t something you can just cook right off, allow at least 3 to 4 hours marinating time.

Grilled Skirt Steak With Chimichurri
Skirt / Flank steak is popular with our panel of chefs, and from California girl Elise at simply recipes we have these grilled skirt steak skewers. This is another dish which needs time to marinade. And, now I realise that Flank and Skirt steak means different things to different people, depending on where you live.

Grilled Skirt Steak Skewers
Our next chef Heather Christo is a graduate of Le cordon bleu. More interesting than that, Heather and her family have an allergy-free lifestyle, and her recipes are gluten, dairy, and egg free. So this grilled steak fajita salad with cilantro vinaigrette is guaranteed to be healthy. (OK for the last time it’s not cilantro it’s coriander, or maybe Chinese parsley.) Whatever, it looks good.

Grilled Steak Fajita Salad With Cilantro Vinaigrette
And now for a very expensive cut of meat, and a dish you should cook for your lover, if you dare. My very favourite steak of all, a Chateaubriand. This is a thick cut piece of fillet steak, best taken from the tenderloin ~ but if you can find a good butcher, tell them you are cooking a chateaubriand, (usually you cook this dish for two people). As it goes, a chateaubriand is a very easy dish to cook, if you follow the instructions… The hardest parts of serving a delicious chateaubriand are making the sauce, and not spending all evening in the kitchen.
So from epicurious, a site I have not featured before, a plain and simple, utterly perfect chateaubriand recipe.

Chateaubriand
From another site I have not featured before Williams-Sonoma we have chateaubriand with shiitake mushroom rub.

Chateaubriand With Shiitake Mushroom Rub
Finally for this week, if you are doubt about the kind of steak you want, what it’s called, and where it came from, perhaps find yourself a good butcher rather than buying your meat at the supermarket. But, a word of warning, independent butchers can be patronising and over-friendly ~ so choose with care. English girl Petra from Food Eat Love seems to have found herself a good butcher, and gives us a post called a chat with Lizzie the butcher and skirt steak with kholrabi slaw.

Lizzie The Butcher And Skirt Steak With Kholrabi Slaw
A big thank you to all the great cooks featured in this week’s Food on Friday
~
jackcollier7@talktalk.net

Alternative Living # 6 ~ Space
When I decided was forced to downsize my life, I also needed to downsize the space I was trying to exist living in. I had to reduce my footprint. I needed money for more interesting things than where I spent the night. Only sad people are freeloading on sofas.
How much space do you want? How much space do you need.? I know a few single people living in 3 bedroom homes, (of a couple of thousand square feet), where one, (or more), of the bedrooms is just a place to store junk. (That’s in addition to the garage, which for most women is also a place to store junk.)
The biggest 5 bedroom home I ever owned was just less than 4,000 square feet, and that’s a lot of unused space when I mostly lived in aeroplanes and hotels. You know what? I never felt comfortable in that place. The garret is a tenth of the size of that baby mansion, and I am extremely comfortable and at home here.
Remember, if you want to change the way you live, then one of the things you want is a lot of spare cash to waste on interesting things, and square footage costs money. By the time you add the mortgage, taxes, power, decorating, furnishing, paying for a cleaner… square footage costs a lot of money.
The smallest place I have ever lived, for any length of time, was an Austin Healey Sprite sports car ~ and I cannot recommend living in your car, unless the other alternative is living on the street, (which I have also tried). I lived in an hotel for quite a while, and that room, (including bathroom), was about 70 square feet. (Trust me, I’m a draughtsman, I can do square footage by eye and memory.) Add in a kitchen area and I could have lived for 3 months in a home of 100 square feet. If you can live in a place for 3 months you can live in it forever.
Come to think of it, when I first bought the land for a trailer park, I lived in a touring caravan, (travel trailer), for several months, which was most likely about 72 square feet.
Therefore, I contend that a single person can make a perfectly reasonable home in 100 square feet, or maybe a little more, say 168 sq ft. The trick is to use the rest of the world as part of your home. Do not entertain, do not do your laundry, do not necessarily shower…, in your home. The outside world is a big place, use it.
The question is ~ are you a true Renaissance Man, do you want to spend all your salary on where you live, or do you want a life?
I have a guideline rule, rule #2 nobody is allowed into the garret. All other people ever do is use up your space. That applies doubly to women. All women need a lot of square footage ~ women carry around a lot of clothes, shoes, personal crap, mess, stuff, junk they’ve bought at thrift stores, more stuff, more junk…
Be a man, learn some trades, build your own place, keep your women out of it.
~
jackcollier7@talktalk.net
The Myth of Iron
By blood I am an engineer. I can design, make and fix just about anything that has recognisable components in it.
That also means I know a thing or two about materials, and as with all engineers I have my favourites. Like most men I like wood, and iron.
Iron is not an easy material to work with ~ to work iron one needs fire, and not just any old kitchen fire of the kind that’s good for roasting meat. To work iron one needs a temperature of around 1,800F, (about 1,000C). The hottest one can get a wood fire is about 1,500F.
To work iron you really need a forge and charcoal, (which makes a better fire than sulfurous coal).
Wood, iron, fire, forge ~ these are all manly words, and working iron is a manly task, because one also needs an anvil and a hammer.
Back in the day, the first thing a man made from iron was an engine of destruction: knife, hammer, axe, sword, armour ~ and the most difficult of these is a good sword. A bad sword will break, will not take an edge, will not keep its edge. A truly great sword sings and has myths woven around it; Excalibur, Caledfwich, Claiomh Solaris, Blodgang, Hrunting, Arondight, Durendel….
I am King. And this is Excalibur, sword of kings from the dawn of time.
Heating iron makes it change its colour, (wavelength of light theory), and heating iron in charcoal or coke makes carbon ‘stick’ to the hot iron when you strike it.
Do not wait to strike ’till the iron is hot; but make it hot by striking.
Iron and carbon make steel, and swords are made of wrought iron / steel which is tough, malleable, corrosion resistant, and will easily ‘weld’ to itself. All good swords are made of layers of wrought iron / steel welded together like the pages of a book.
English long swords, like Excalibur, would be up to six feet in length, (a yard is a more manageable length for a sword), and forged from three pieces of iron. These are heated, and then twisted together ~ sort of like a hot iron rope. This is then heated, struck, reheated and struck again until the final shape is made. The sword, (part steel / part iron), is then ground, with progressively finer materials, until a mirror finish is achieved. The ‘grain’ of the three original pieces of iron can be seen in the metal in a really fine sword. A great sword is a beautiful thing.
Beauty is power; a smile is its sword.
The Japanese Katana is forged by folding, (shita-kitae), one piece of iron / steel called tamahagane up to 16 times.
There is more to it than all of that, there is also annealing, hardening and tempering ~ which may be done differentially across and down the blade. All of this is done by the colour of the hot iron.
In myth and folklore, iron is a very magical thing ~ cold iron will bind a witch, repel a ghost, ward off evil spirits, hold the souls of the dead, and bring good luck. Iron is used in chains, compass needles, nails, axes and crosses, all of which are elements of sorcery, magic, myth and religion..
Gold is for the mistress ~ silver for the maid ~ Copper for the craftsman… But Iron ~ Cold Iron ~ is master of them all.
Of these; I have made an axe, a short sword, and a knife, and a good knife is a very short sword. Working iron takes time, patience, strength, skill ~ and a willingness to believe in legend.
~
jackcollier7@talktalk.net
English Gentleman,
moineguerrier



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