Figure Y: A 1953 Schwinn three speed bicycle. |
Category Archives: Michael Pickering
Good Toys Stimulate Imagination
A sandbox is a reasonably scaled and so infinitely variable a toy that it should be an important consideration for any family with children and the use of about 20 square feet of ground. The basic design is simple: 1) Make a collar of the depth you want out of rot-resistant material (i.e. heart redwood, cedar, et. al.) and 2) fill to desired level with sand.
That is the most obvious design consideration but not the most important factor by far. Sand management is the important issue. Sand is predominantly silica (aka quartz) and as purchased is fine grained and fairly uniform in size. Thus it packs densely. The most critical property is the extremely hydrophilic nature of silica. It can sustain a great deal of water just by surface tension. So, if you put sand in a blind hole on dirt, once it gets wet it can readily puddle and take weeks or months to dry, depending on where you live. It rains sometime where most people live. And to maximize the “toy-ness,” the sandbox must quickly drain so the children can add a dribbling hose to the party.
A design that worked for our four children:
Our sandbox is 6’ x 6’ x 1’ and is filled to 8” deep. About 25 cubic feet of sand in all. Although it is simple arithmetic, I’m going to give you the small numbers to inspire you. Its position on the ground is controlled by gravity. The mount is three layers:
- Gravel, also called drain rock, minimum one inch deep – 3 cubic feet
- Galvanized fencing, ¼ inch mesh, 36 square feet
- Aluminum screen, 36 square feet
- When not in use, protect your sandbox with a screen to keep the local cats out
Play Time:
You can also add a degree of nonsense. I added marbles, surf tumbled beach glass and stainless flatware from the local Goodwill. Our children would squirt water droplets into the air and the humming birds would come to collect them. It was a four-act play that had a long run.
Herbal Remedy
Silk Stockings
SAFFRON – Crocus sativus
By Michael Pickering
Until the late 15th Century, selling inferior or adulterating authentic saffron was a punishable crime. Times have changed. In my neighborhood today, the price of saffron ranges from $1.50/oz (a Chinese medicinal, which is a mixture of saffron and safflower) to $1000.00/oz (certified organic, unit size 0.007oz, sold as a food commodity). At organic prices, moisture would be a significant adulterant. Buyers beware: I have also seen pure Safflower (Carthamus tinctorius) pistils sold as saffron at $12.45/oz. The pure pistils are variously referred to as Mexican saffron, Portuguese saffron, or bastard saffron. Though safflower will produce the desired color, it is lacking the distinctive taste and smell of true saffron. Such egregious behavior surely would have warranted the death penalty in the Middle Age.
The North African Crocus is a lovely, lavender bloom in the fall. Each flower bears three outrageously large stamens which must be harvested by hand immediately upon blossoming. The stamens are bright red-orange when plucked and deep red to brown when dried. In trade, they are referred to as threads. Although saffron is cited as a medicinal in the Chinese Pharmacopeia, most peoples of the world prize the threads for their characteristic color and heady, aromatic spice qualities. The spice is considered the costliest in the world due to the laborious harvest and paltry yield (estimated at 13,000 stamens per ounce).
The following are singular dishes that cannot be prepared without saffron: Bouillabaise, Harira, Risotto Milanese, and Seafood Paella.
Since saffron has no ritual significance to me, nor am I royalty, the bulk Chinese variety suits my palate. I just use more to create the effect I want. My favorite personal recipe, using the bulk Chinese saffron, is as follows:
Poached White Fish with Saffron Infused Lime Sauce
White fish filletsThree peppercorns per filletCourt Bouillon:
- about 4 cups water
- one-forth cup Mirin (Japanese sweet cooking wine)
- one lime, juice and zest
- three green onions, chopped
- one stalk celery, thinly sliced including the leaves if possible
Sauce:
- Cointreau and lime juice, 1:1 ratio (if you want stronger lime flavor, add the zest too)
- Saffron 1/8 tsp. per fillet, ground in a mortar (if using certified organic saffron, add three threads per four fillets)
Garnish:
- chopped green onions
- toasted pumpkin seeds
Using a heavy iron skillet large enough to accommodate the fish without touching, warm the peppercorns until aromatic. Add water and other bouillon ingredients. Simmer 15-20 minutes. Push aside solids and lay fish fillets flat on bottom of skillet – bouillon level in skillet should be even with tops of fillets. Bring back to simmer, cover skillet and turn off heat. Set aside for 15-20 minutes. Remove fillets and set on serving platter, pour sauce over fish, garnish and serve. Enjoy!
Photo (l to r): organic Saffron, Safflower, and Herbal mix containing Safflower and trace amounts of Saffron
Soap Opera
by Michael Pickering
In the process of washing laundry the cleaning agent is the water, the “universal solvent.” The surfactant (soap/detergent) facilitates the removal of strongly adsorbed and hydrophobic soil from the clothes. Foam, however, is a contaminant. Suds stabilizers added to the surfactant create persistent foam. Unfortunately, most consumers believe foaming to be evidence of a good surfactant; that it is desirable. The truth is quite the opposite. Foam residues are difficult to remove. Notice, after all, that the foam is excluded from the solution/emulsion phase: it floats. Thus the rinse cycle is inadequate to the task of removing it. It is the residue of these suds stabilizers on laundered swim suits that necessitate the frequent exchanging of spa water. Contaminated hot tubs, when set to the ‘jets’ cycle, quickly build up foam on the surface of the water. The foam becomes thicker and more persistent with each subsequent use. Eliminating the use of swim suits, or rinsing the suits with water alone, will greatly increase the life of your spa water.