keeper of the keys: day 4

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Coffee brews in the press and I have a little time before I open the office at 7. Let’s check the sourdough sponge set up last night. Look at the mark where it raised when the yeast were in their feeding frenzy and reproducing like crazy before death, like any organism. And then the sponge fell as it should after the protein in the flour was devoured. Oh! those bubbles! Looks just right and smells like beer. The surface is moving with gasses. I’m hoping bread at nearly sea level, where I am now, will turn out as well as that at 350 feet when I’m home. Natural yeast can be fussy. This should turn into rye bread like the piece in the bag. Tomorrow. I add more bread flour and water, cover the bowl with a small plate again, and walk away to open the office.

A few hunters stop in for a key or to exchange one for a different location. I take a reservation by phone. The Andrus Wildlife Management Area has gates to 6 different drainages or roads. Sunday morning is not very busy but in the evening I recorded surveys with 9 keys that were dropped off. It’s been a 3 day weekend for those who didn’t work Veterans Day holiday.

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Today I take the chairs off the table and make room for water color painting. Seating for 12, this could be the mead hall or else it serves a whole lot of castle servants. What a great place to spread out projects. It’s overcast, might rain, so I go for a walk to collect leaves from different types of trees.

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The idea is to trace a leaf and paint a landscape inside the shape. Water color takes patience, just like sourdough baking. While paint dries between layers I make a vegetable and rice curry soup with fresh tomatoes I brought from my garden.

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Sometime in the afternoon I add more flour and water to the sourdough and by bedtime it has bubbled up to the top of the bowl. In a larger bowl I mix the dry ingredients with my fingers and then stir in the fermented sponge. For this rye bread I substitute rye flour for the whole wheat amount and add 3 tablespoons of dark baking chocolate to give it stronger flavor and a rich color. Rosemary, yes, chopped up and added for interest instead of caraway seeds. I hold back on the olive oil, using less than a full table spoon. I hope it will rise well. I stir it and then knead it a little in the bowl but the flour mixture doesn’t integrate well with the wet. It looks mottled. Hoping for the best I cover the bowl with a big loose fitting plate and a light dish cloth and leave it on the counter over night.

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A friend called just when I needed to walk away from a painting and we talked for a long long time. All the while I studied skulls and antlers and horns that have been gathered from the wildlife area. They are on the walls and coffee tables and window sills. Everything needs dusting. If this were not home to a wildlife management area anyone could wonder about someone who would put bones around their living room. As a naturalist they interest me. As a writer they inspire me.

OLYMPUS DIGITAL CAMERAIt’s so late when I get off the phone I don’t have energy to write today’s post. I turn the wolf skull to face the door when I turn off the light. Up stairs in  bed I read some twisted stories in  The New Black, A Neo-Noir Anthology edited by Richard Thomas. 

Previous posts of my stay as keeper of the keys are here and here.

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