Goat Sects

Renata came running up to the fence, bleating, with her one stubby finger-like horn bent the wrong way. She's a skinny girl, brown, relatively cute, and out of place at the lower barn. She had been put in a sick pen for some reason, and when an ailing old goat took hospice in one of the sick pens, Renata was displaced to the main part of the lower barn. Being small, she was automatically placed lowest in the pecking order and bullied away from the feeders, even maliciously headbutted in the ribs when she was just hanging around. She took to hiding on the outside of the wall of the enclosure. The past couple days when I went to feed them, she ran up to me and pressed her body against my leg and bleated. When I went to leave, she tried to come with me. I felt bad for her, forced to live in an unfamiliar place with testy, exclusive barn-mates.

Today I tossed a couple flakes of alfalfa (the good stuff) into the pasture space, just to get some of the goats out of the hay'n'shit they live in, and she ran over to the fence and gave me very pathetic eyes, about as pathetic as a goat can look. Since she's from the milking group, I brought her onto the wooden milking stand, put her head in the headlock, and gave her a scoop of grain (the really good stuff), which she began to devour. I sat down behind to milk her, gave one squeeze, and noticed a drop of blood on the ground by her legs. It wasn't from her teats. Apparently she had been pregnant and aborted, probably because of the tormenting and lack of food.

I let her finish the grain and put her back in a sick pen with a fellow milker, Hillary. Renata started headbutting Hillary away from the food.

Getting to know another species is pretty strange. To the extent that they're dumb animals, I'm a source of food and water, and they follow the grain bucket around like a hungry school of fish. I communicate with them through that, in a way. The milkers know what to do when I wake them up at 5 in the morning, and don't give me trouble any more when I "tsch, tsch" them down the muddy path to the dairy.

It's another thing to have animals that realize that you are a source of protection, or some sort of deity. One milker, Jardin, likes to rub her face on my leg when I'm leading goats up the ramp to be milked. The little cutie we call Rebecca's Kid comes up to me and tries to nibble my fingers, accepts my petting and the strange noises I make at her. I take these things as a sign of affection or tribute. And Renata, who sees humans and realizes that we're the ones to tell when something's wrong with her, except we don't know how to interpret pathetic eyes. It's almost impossible to tell when a doe is pregnant until a couple days beforehand, which is why breeding is pretty regulated (you don't want random goats dropping kids without warning).

A couple does have died in the last month; one of old age, the other of some illness that resembled the flu. Two now have aborted. I suppose those are standard statistics among 200 goats. However, there are a dozen or so does who are due for their first kids pretty soon, so the cycle will continue. Perhaps I'll get to name one. Names I would choose for a goat would include:

Albert Einstein, H.W. Longfellow, Rammstein, Her Majesty, Dinah Mo Humm, and Leonora

STUFF

It's one of the teenage answers:

"How are you, honey?"
"Fine."

"Would you like M&Ms on your pastrami sandwich?"
"I guess."

"What did you do today, honey?"
"Stuff."

The secret word for tonight is "STUFF." Except for its form as a verb, stuff is a pretty ambiguous word. If read enough times in succession, one may find its meaning to cease altogether. Stuff stuff stuff stuff stuff stuff stuff stuff stuff. Just a bunch of symbols. Now no longer ambiguous, "STUFF" enters the realm of the absurd. Read it again with me: STUFF?

We've all got it. Some of us are it (in adjective form: stuffy). It happens to our noses (verb: stuffed). We acquire it, lose it, deal it, and heehaw over its value in our lives. I got my stuff back recently. Previously it was across the country, and I acquired lots of stuff during my separation from stuff to partially replace the stuff I had been using, but which was so far away. I now have an abundance of stuff. Most of it is useful, and some is just for decoration.

Now the questions: Is it good to have all this stuff (AGAIN)? Well, what was it like without it?

It is nice to see most of this stuff again. Without it, recently, I had been proclaiming at random the things I was going to have in the near future (an apron! a pizza peel! a regular-sized pillow!). However, except for the upgrade in quality of stuff (the old, had-stuff as opposed to the newer, replacement stuff), I could have gotten by quite easily without all this stuff, as I had been for the last four months (plus three months on the road with even less stuff and even more excitement; is there a causative relationship here?).

The option of selling all my stuff and starting from scratch had been considered, tossed up and down like a baseball while determining the best pitch. It's full count (toss up), this guy's not the greatest hitter (catch), but it's the eighth inning and I'm tired (toss up), and the next guy's so good I'll just walk him (catch). It was just like that, come to think of it. The option was overridden by the potential energy spent selecting the items to be sold, assessing their value, selling them, then reacquiring similar items without sacrificing quality over price. Complicated. Such are the mechanisms of stuff.

So now I have stuff all over the house (the house itself does not count as stuff; I think stuff is inherently plural). Lots of it has become unpacked and strewn about in a fashion that is more than disorderly but less than symmetrical. It has been creatively arranged to divide space and indicate a particular activity that is designated for that space (large dining room table is reserved for accumulation of stuff; constantly-unraveling rug in the bathroom denotes bathroom activities, etc.). I am of a mind (of whose mind, I know not) that there is actually TOO MUCH STUFF in the house. This is a condition that can develop several plot lines:

1) Disease/virus: symptoms include growth and multiplication of stuff. If left unattended, normal operations may become affected or cease altogether.

2) Profit: stuff is sold, marketed cleverly on Craigslist. Example: "Coby DVD player, nearly new, with box, manual, remote. $20."

3) Stasis: due to constraints of time and willpower, stuff is stuffed. Closets will be relatively organized, but full. Stuff may stick around until it is decided that stuff will never be used or seen again.

Such are the infinite possibilities of stuff.

Some of the stuff I have is nostalgic. Things from my grandmother, Mona: a rug, painting, spoon, ice cream scoop, enameled cast-iron cookware, coffee table, a photograph of her as a beautiful young woman, a pair of sunglasses, a ceramic sign that reads "Casa Mona." That's most of the nostalgic stuff. I got a very strange feeling when I saw some of those things again, so far removed from the memories I associate with them, with Mona; a mixture of sadness, loss, holding-on, relief. The emotional weight of stuff.

Also, a marvelling at seeing some of this stuff: a very sharp knife, my stereo system and DVDs. Owning DVDs has been rendered a trifle these days, but I like the fact that I can watch The Fifth Element for the 77th time whenever I want, as loud as my ears and bass-thumped torso can stand.

There are so many philosophical aspects to stuff; I'm not going to bother un-cocting this matter any further because we all know this stuff already. Here is a short list of stuff that I claim, by gift, monetary procurement, or common-law possession, as my own:

a console TV that weighs close to 300 lbs.; 3 copies of In Stitches, a film by Mark McAllister; The Jewish Book of Why; a college diploma in leatherette folder; a pair of black leather boots handmade in Chiapas

I woke up this morning!

Emphasis on MORNING. Not "this predawn, ultradark, sun-on-opposite-side-of-world" sort of morning, which is the tail end of the day for many people. Nope, I woke up this morning. Liz was out of bed before me! I was able to follow through with my dream (which contained a lot of hugging of friends; a theme that's been turning up every couple weeks since October or November. It's nice!)!

!

I suppose I hadn't worked a "full week" at anything since the last week of May. Please don't fault me for sounding so relieved; those goats really know how to permeate. A hypothesis of mine was laid to rest: it takes fewer than five days to get every layer of my work uniform (sometimes up to 5 on my torso) insulated with the sweet-sour smell of the farm life. By the fifth morning I could smell my clothes when I walked into the spare room (I sure as hell don't keep them in an area of common passage) and though I didn't gag, my eyes rolled a little from the stench and the irony. My coffee smelled like farm sleeves, tasted kinda like coffee. I have whole beans that I won, er... stole... from a white elephant party. I have no bean grinder, but I do have a mortar & pestle. I don't recommend it for grinding coffee.

I woke up this morning! I will wake up tomorrow morning as well and I will make crepes and put pear/anise and blueberry/ginger goat cheese on them and I will lounge in my boxers and I will play scrabble and go to bed at a reasonable hour (after 9:30) and I will have more hugging dreams and I will play my guitar and I will be done with this post. Hurray!

In Teats We Trust

I know I am not getting out enough; I spend my evenings cooking and zoning out to primetime TV (it's free!), my afternoons playing guitar and doing crossword puzzles, and my early mornings talking to goats as if their floppy ears and misshapen pupils process my silhouette and the sounds that emanate from my mouth into a comprehensive personality with which they knowingly interact. I refer to them as "people" and "folks," apologize to them when I slice off parts of their hooves, and thank them when I return them to their pens. I am grateful to them for providing me with both a meager income and all of the near-expired cheese I can imagine consuming.

Biding my time at the farm is giving me time to work on my bilingual comedy routine; my audience is perfect: contained, relatively sedate, and a hair smarter than a chicken. They listen especially well when I wield a flake of alfalfa or a bucket of grain. The latter is the best; while my fellow goatherd sneakily fills the grain tray I can guide a flock of hungry kids in circles with an empty blue bucket to avoid her being trampled by extremely cute hooves. You see, I get very excited about the blue bucket as if there were grain in it, and the silly kids think it's true.

So I've done a lot of goat-related things lately. I have more goat friends than people friends. My right hand can now be officially described as "bigger than my left." My relationship with poop has become more intimate than I think it's reasonable to imagine. When I feel a nibble on my pants or have my hand slammed against a wall by the hoof I'm trying to clean, it's just another day at the office.

I talked to my brother on the phone the other day; he's still in that "disposable income" phase, the phase that would be heaven if not for the hormonal imbalances. He asked me why I had worked on so many farms (3), and why I was doing it. My response was, "well, I have to pay for food and housing and stuff." Something in the way he repeated what I had told him tipped me off: "So you mean you have to pay for housing and all your food and stuff??" He is in Fiscal Flatland; the third dimension of money is a nonentity to him; all he knows is that money is gotten and spent in straight, easy lines. The third dimension, obligation, has yet to be imposed upon him, and is finally coming upon me in ways I had hoped would never furrow my brow.

When I realized his cluelessness, I remembered being that way, giving my paychecks from Olsson's right back for CDs without worrying about gas or food money, much less rent money. Even after being bailed out by my folks for fiscal irresponsibility, it took a few years (and paying rent) for the concept to dawn. This last year I had a job and a living situation that afforded me plenty of extra money for both saving and spending proudly; I left that job and that house and that money (that three-month-long trail of money) to seek a fortune, and my fortune's embryo is a goat. Life is a goat. I'm not dismayed. I like goats well enough. My only hope is that my fortune's larva makes a little more money.

This Morning

3: 40 a.m. First accumulation seen since a glacier in Colorado.

Buxom Does Really Get My Goat!

I woke up at 4:00 this morning, grabbed a hunk of (delicious garlic rosemary) bread, put some muesli in a cup with some rice milk, and ran out the door. I drove past the exit where I was supposed to get off the highway and ended up being a half hour late for my second day of work at Fern's Edge Goat Dairy.

Goats. Where do I begin? My first glimpse of them was yesterday when I came in (right on time) to the milking room and was faced with six goat asses, dangling udders, teats being sucked into pulsating vacuum tubes, milk flowing into a tank. Somehow this didn't phase me, and I learned right quick how to clean, strip (get the juices flowing), and insert the teat into the tube. It's not a very complicated process, and although it's only about 80 goats that get milked (of 200 on the property), it's a very factory-like process. I suppose that's what happens when you mechanize. My prior farm experience involved nothing more mechanical than an auger I used to drill post holes. This is high-tech modernity!

I don't know if you know this, or want to, but teats are far out! Have you ever looked at 80 different sets of teats before? Probably not. They're like snowflakes, but more squeezable. Some of them are large and dangly. Others are small. Some are wrinkly. I think I must have very wide palms because I can only use two or three fingers to squeeze an average sized teat or I spray milk all over my hand. Some teats are in just the right place, and others you might have to search for and pull back a little bit. I don't know how the goats feel about this; they have their heads stuck between metal bars, munching away on grain and kelp powder or trying to bite their neighbor's ear.

The morning shift takes between five and six hours, and involves feeding the multiple pens, milking two sets of goats, twelve at a time, and then feeding all the goats and the cows. It's crazy how fast time passes when you get to work two hours before the sun. I still have most of the day ahead of me. I don't really have any gripes about this job, especially since I got rubber boots. I just gotta go to bed early. Well, my hands smell like goats right now, which is a strange combination of raw milk, hay, and ammonia. You have to deal with a lot of goat shit, which is a small step away from dirt. Also, goats use urine as a sign of posession. I haven't been peed on yet.

It's a relief to know that somebody needs my work in exchange for their money (and they really need me-- very short staffed-- though the pay's not great), and I'm looking forward to hearing the same thing from the U of O (if you take out the "of" it's just You Owe...) pretty soon. I'm pretty sure they're gonna want me.

Goat pictures coming soon.

The Kitchen Spews Forth

Kitchen in America begins here.

My Mom once had a job at the National Children’s Center. She brought home some funny, if not slightly inappropriate, stories of the people there. One man would ask her every day, “What did you have for dinner last night?” That is the question I seek to answer here.

Last night was pretty special. I started in the morning, actually, with a poolish (2 c. water, 2 c. flour, ¼ t. yeast). That’s the easy part; it just sits there. Same with the soaking chickpeas. It was great to come out in the morning and see they had inflated so much as to pop off the lid of the yogurt container. The little successes are just as tickling as the big ones.

In the afternoon I cooked the chickpeas to the tenderness of a clump of dry soil; easy to mash (electric appliances here = toaster oven). I then created my dough:

2 c. poolish 3.5 c. bread flour ½ T. salt ½ t. yeast 1 T. fresh rosemary ¾ c. water

It turned out to be a really dense dough, and it took a very short knead to get that gluten developed (I haven’t worked with bread flour in quite a while). My original intent was loaves, but the more I thought about it, the more pita seemed the logical end. Turns out that pita dough is basically the same as bread dough. Go figure! I plopped the dough into a bowl with some olive oil and turned back to the hummus:

3 c. soft chickpeas 3 T. tahini juice of ½ lemon 2 t. salt 2 cloves of garlic any herbs you choose (I chose some paprika, pepper, and 1 T. rosemary, since our rosemary bush is HUGE)

Mash all that together, or if you’re fancy, process it until it’s as smooth as you want it to be (I like mine smoother than Smoove B., but the potato masher is no match for a metal blade spinning faster than John McCain’s head two weeks ago. Chunky it was.).

Back to the pita. It’s freaking easy. Preheat your oven to 475. If you have a baking stone, you know what to do with it. If not… you’re on your own. Divide the (risen) dough into as many pieces as you see fit, ball them, then press them into discs (don’t roll them yet) and wait 20 minutes (science note: the gluten has to adjust to the stretching it’s about to receive. If you don’t give it a preliminary squish, it will keep springing back when you try to roll it out.) Roll the pieces out thin, about ¼ inch. Let them sit (unstacked, if possible) for 10 minutes, then spritz your baking stone with water and put on as many as will fit. Now is the fun part.

I like to watch my bread rise in the oven. It’s like watching a fetus grow, but it takes just a few minutes and you can eat it afterward. Watching the pita has a cinematic bent to it; suspense builds as you see little bubbles form on the surface, and you’re not sure whether that’s all you’re going to get, or if it’ll go all the way and form a big steamy pocket. After three minutes, you will know. If it inflates all the way, congratulations, it’s a pita. If not, if your dough lacks some gluteny chromosomes and it miscarriages, do not worry; you have a darling bubbly baby naan! Carry on. Don’t let these brown or they’ll be too crispy and not moist and floppy.

This last bit I credit to Liz for the inspiration; she wanted tempeh. A quick sauté of red pepper, fresh-from-the-CSA-box specialty onion (I don’t know what specialty, it was light purple and shaped like a tamale), toss the tempeh in until brown, and garnish with some cilantro. That’s it! Make a bed of hummus on a plate, put the tempeh on, and serve with hot pita (that’s been sitting under something, keeping it warm and moist).

What a delicious meal; our recent cooking had lacked that Mediterranean flavor, and this was the perfect remedy. The rosemary and cilantro really perk things up, and the textures all went together so well. Filling, too; one serving was just enough.

Giada, eat your heart out.

Next: Tempeh-mental!