If you have seen my Theme Reveal for the A2Z Challenge 2022, then you will know that I am writing about becoming Vegetarian gradually as a response to the crisis in food supply chains sparked by the pandemic and made worse by the WAR in Ukraine. As well, I am keeping to the theme I originally planned of food which can be eaten in its own right as well as becoming an ingredient in other dishes…
This Is the Trick to Making Perfect Sunny-Side-Up Eggs
Eggs certainly qualify for this year’s theme, in addition to the many ways you can eat them in their own right – boiled, fried, poached, and scrambled (did I miss any methods?) – they are a vital ingredient in many other dishes – especially baked goods – cakes and enriched breads like brioche and we have already covered Bread and Butter Pudding! Vital – but not irreplaceable – there is an alternative! Eggs are a substantial source of protein for many Vegetarians, but if you take the next step and go Vegan, then eggs are a no-no. The alternative substance that can substitute, at least for egg-whites, is called Aquafaba, although Aquafava would be a better name since it is bean derived (fava). Aquafaba is the viscous water produced by cooking many kinds of beans but best made by cooking Chickpeas – yes, all that water you tip away if you use tinned chickpeas, can be used to make, say, Meringue! The discovery of this miraculous liquid was as recent as 2014 – a decade that saw a massive rise in sales of Hummus – one of the most famous dishes to be produced from chickpeas – no better time to discover such a valuable byproduct.
This is not an analogue imitation such as I decried in Analogues of Meat because you certainly can’t make a fried egg analogue from Aquafaba, but you can make a substitution of the functional values of egg white as an ingredient, plus you are adding protein that would otherwise be wasted – and if you are Vegan, every bit of protein counts…
In the week of writing this post (one week before A2Z launches!) – there was an episode of the BBC Food Programme on the subject of Beans which is well worth listening to if you are allowed to by the BBC location police…
Short and sweet today! The internet is full of recipes using Aquafaba and I am certainly not going to attempt to insult the intelligence of my esteemed readers by teaching them to cook eggs! I will just say, that if you are lucky enough to have a large garden, you might consider keeping a few chickens and gathering your own eggs…
Equipment for Vegetarian Cooking…
Do you need to re-equip your kitchen with all sorts of new gadgets in order to embrace a reduced meat diet? Short answer – no! Yes, there are some things that tend to be found more in vegetarian circles, such as bean-sprouters, but even as a carnivore, you may have embraced a sprout salad alongside your steak, and if not, then before you rush out and buy a fancy, purpose-made sprouter, experiment with a large jar on its side – just until you are sure you enjoy the routine of sprouting and of course – the product. Nor do you need to get rid of your barbeque, because vegetables have been finding their way onto BQs in increasing numbers, and even high-end cheffy kitchens often include a BQ to get that caramelisation and smoky infused taste for meat and veg!
Bean Sprouts and a sprouter from https://www.liveeatlearn.com/how-to-sprout-legumes/
Steamers are also associated with vegetables and they are great for doing multiple vegetables, but I find that most useful when cooking the logistical nightmare that is Christmas Dinner (the non-vegetarian kind), whilst most of my vegetarian dishes, the vegetables are all mixed together – think Ratatouille or Stir-fry. I will be covering several items of cooking equipment – we have already looked at the Dehydrator and old favourites like the Pressure Cooker will feature, as well as bones of contention such as the Microwave. If I get around to my long thought about book “The Gradual Vegetarian” – you can be sure I will only introduce special purchases of equipment well spaced out and only when a workaround cannot be found, but for now, this blog challenge is arranged alphabetically so let the equipment come as it may…
If you have seen my Theme Reveal for the A2Z Challenge 2022, then you will know that I am writing about becoming Vegetarian gradually as a response to the crisis in food supply chains sparked by the pandemic and made worse by the WAR in Ukraine. As well, I am keeping to the theme I originally planned of foods which can be eaten on their own but can also become ingredients in other dishes…
Globalisation has been rolled back since the banking crisis of 2008, first by the banking regulation that followed, then by Trumpian and Brexit nationalism and mercantilism, then by Covid and now by the shock of war. – From The Spectator
What does this mean? In short, we have all got used to supply chains that bring things from all over the world in a complicated, interlinked, interdependent, just-in-time web of trade. For most consumers, this is most apparent in food. When I was little, we enjoyed English seasonal apples because the rest of the time, the options were small, but now we eat apples from New Zealand (the antipodes of the UK) and many other countries – evening out the shortages of seasonality. In other areas, a factory in Ukraine, that produces a major share of the world’s Neon requirements, has closed down due to the WAR. You may wonder why I keep using shouty capitals for WAR, well it’s because Putin keeps trying to fool (mostly his own people) by denying the reality of what he is doing and calling it a “Special Military Operation”. The unintended consequence of his ill-thought-out WAR, is an acceleration of the death of globalisation. The Neon factory, exists not for the creation of colourful neon signs (whose days is done, in the age of LEDs) but instead, is used in the production of microchips. There is already a shortage of microchips (used in almost every industrial product these days) due to the disruption of production and supply chains by Covid 19. The fragility of these supply chains was further evidenced by one ship getting stuck and blocking the Suez Canal for a couple of weeks and forcing other ships to take the long way around Africa.
We may hope that countries around the world do not return to mercantilism (the opposite of Globalism) but in the light of the WAR in Ukraine, countries will have to consider more self-reliant trading, less dependence on Russian oil and gas for example, more reliable independent defence strategies and more home-grown food strategies. Today’s Food as an Ingredient is the Date, a fruit that is grown from Spain and North Africa, across to the Far East. Are we to face a shortage of Dates in the future? I hope not, and I can’t see a reason why this particular commodity should be affected by a general retrenchment of globalism – let’s hope not anyway, because dates have an important role as an ingredient in Vegetarian and Vegan cooking – which is one response to the coming crisis in food supply chains.
Dates – as an Ingredient…
Dates – little joyous bundles of nutrition…
It is said of Dates, that if you had to survive on one single foodstuff, you could not do better than Dates. They are 75% carbohydrate and have 2% protein and even 1%fat. They are also tasty – especially when freshly dried, having an unctuous, melt in the mouth softness. My first encounter with dates was good, but not as good as the joy of the whole, fresh fruit. My mother used to buy blocks of chopped compressed dates, which she experimentally, (probably a suggestion from Woman’s Weekly) combined with grated apple as sandwich filling! Best eaten quickly before the apple browned… a better experience were the long boxes of dates with rounded ends that we always had at Christmas, slightly dried but glossily sticky. Today, I live near Bradford, which, having a large Moslem population, can be relied upon to supply dates all year round, but with a huge selection of different varieties at either Ramadan or when the date harvest takes place.
From a vegetarian/environmental point of view – getting your sugars from a natural source, as opposed to eating processed sugars, is a great option – true, both have to be transported from afar, but then there is the environmental cost of processing sugar… So considering dates as an ingredient – they add both sweetness and flavour. For example, I love the combination of rhubarb and dates and might not add any sugar at all providing I add enough dates. In my post on apples, the Fresh Apple Oat Cake was topped with a layer of softened dates and think of classic recipe combinations such as Date and Walnut Cake! Indeed you can happily add chopped dates to any recipe calling for mixed fruit – you can add them to salads and savoury dishes where they add a richer sweetness balance than a pinch of sugar. There are, these days, many refined products made from dates – Date Molasses, Date Sugar, Date Spread and read through the ingredients of many chutneys and sauces and you will find dates. HP Brown Sauce (the original brown sauce) was developed in England to sate the taste of British soldiers, returned from India, who had developed a taste for something rich and spicy and the ingredients include date fo sweetness, and tamarind – almost the opposite of dates, for sourness – another unexpected product of British Imperialism…
Dehydrators
Lastly, I want to turn to an aspect of the post-globalism world that might be coming down the line – preserving food. I will cover several forms of preserving that might help us extend the life of our local food products if globally sourced foods are diminished. We have already touched on jam – a form of preserving, and today I want to touch on Dehydrators. Dried fruit, touted as the responsible parent’s alternative to sweets, is expensive – home dehydrated fruit is cheap! I bought a typical dehydrator with six shelves and can load it simultaneously with a pineapple, apples, kiwi fruit and bananas – roughly a carrier-bag full, and reduce it overnight to a few takeaway tubs full of delicious dried fruit! this is the first and most obvious use of a dehydrator, but you can make your own jerky at the meat eater’s end of the scale, and vegan no-bake bread, at the other end of the spectrum – and guess what? The vegan bread can contain Dates – who would have thought it! My Dehydrator cost me £25.00 and has easily paid for itself providing healthy dried fruit snacks to adult grandchildren as well as ourselves.
If you have seen my Theme Reveal for the A2Z Challenge 2022, then you will know that I am writing about becoming Vegetarian gradually as a response to the crisis in food supply chains sparked by the pandemic and made worse by the WAR in Ukraine. As well, I am keeping to the theme I originally planned of food which can be eaten on their own as well as becoming ingredients in other dishes…
I wrote this post in preparation for April, just about at the start of the Russian invasion of Ukraine. Since then, the knock-on effects of the WAR, have become more apparent and include the idea that meat production is going to skyrocket. I decided to broaden the scope of my theme to include moving toward more vegetarian or plant-based food in our diet which is not the same thing as full-on espousing Vegetarianism for reasons, Ethical, Environmental, or Health, but rather, an inevitable reaction to meat shortages and rising prices. So, if we must go with the vegetarian favouring times, let us go willingly, or at least without complaint, for there are those without any choice, and let us garner knowledge to make the best of the experience – and what better place to start than using tiny amounts of highly concentrated meat flavour to add to mostly plant based dishes…
This post gets to the heart of using food as an ingredient as opposed to food in it’s own right. I always keep some Chorizo (pronounced Chor – ee -tho ) in my fridge but I almost never eat it by the slice or chunk! I am not vegetarian, but I recognise the need to drastically cut down on the amount of meat produced in the world – for the sake of the environment. Meat has a richness of flavour compared to say, a lentil, especially when, as in the case of Chorizo and similarly cured sausages, it has been concentrated by the process of curing. So a good way of introducing flavour into, mainly vegetable-based dishes, whilst reducing your meat intake (a healthy idea anyway), is to add small quantities of finely chopped Chorizo to your dish. Health-wise, you are also getting some vitamin B which is missing from purely plant-based food.
There is a heath argument against cured meats on account of substances used in the curing process being carcinogenic, but we are talking about small quantities of chorizo and there are so many worse sources of danger all around us, so I am prepared to take the risk for the sake of taste. You can use other types of cured sausage, but I like the fruity, spicy flavour of Chorizo which comes from smoked pimento, and I fry it in with onions at the start of making a dish. It’s a win for flavour, for the environment, and for your personal reduction of meat intake!
The recipe above is from a site showing 41 recipes that include Chorizo as an ingredient, to a greater or lesser extent and illustrates how to incorporate it…
If you have a favourite cured meat that you use as an ingredient – please share in the comments!
If you have seen my Theme Reveal for the A2Z Challenge 2022, then you will know that I am writing about becoming Vegetarian gradually as a response to the crisis in food supply chains sparked by the pandemic and made worse by the WAR in Ukraine. As well, I am keeping to the theme I originally planned of food which can be eaten on their own as well as becoming ingredients in other dishes…
As the WAR in Ukraine rages on, Ukraine’s minister of agrarian and food policy, announced that – Ukraine’s government has banned the export of wheat, oats and other staples that are crucial for global food supplies as authorities try to ensure they can feed people during Russia’s intensifying war. New rules on agricultural exports introduced this week also prohibit the export of millet, buckwheat, sugar, live cattle, and meat and other byproducts from cattle (see article). As things are, Ukrainian farmers will be lucky to get out to fertilise the soon to sprout winter wheat – ironically, whilst Ukraine is often referred to as the bread-basket of the world, and the yellow colour on the flag of Ukraine symbolises the wheat, the fertiliser used to grow Ukrainian wheat, comes from Russia, illustrating the perfect storm of food supply chains that Putin has, with lack of, or incorrect, foresight, loosed upon the world. Every World War is different, and make no mistake, we are in a world war, because the countries and peoples affected by the WAR, lie far beyond the extent of the fighting. Economies and supply chains require no declarations of war to involve and decimate. European countries will feel the loss of Ukrainian wheat, but the other grains on that list – buckwheat and millet are vital imports to many developing countries such as in Africa. Russia looks likely to take all of Ukraine’s coast and ports so that even if they stop where they are at that point, and back down, how will exports to those developing countries take place?
We may have no choice but to eat less meat since as we saw in the last post, it takes so much grain to raise beef cattle, and we should face this shift with no complaint since there are many people in the world who will have less choice than we do. We will not be being forced to live solely on the staple dish of bread (or as Marie Antoinette would have it – cake) but undoubtedly some things will change our eating habits, whether we like it or not. The rich will, of course, continue to afford the full menu of choices.
Bread is a Staple Food! Of the ten world staple foods, wheat, the source of most breads, is at number three, after maise and rice, which might come as a surprise to Europeans, whose massive use of bread and whose knowledge of foods foreign is often dismal. Maise, or Corn, is, of course, the source of Cornbread, whilst Rice is the main ingredient in most Gluten-Free flour and the bread made from it. After these three staples, comes Potato which is also used in some bread recipes together with some wheat flour. The rest of the ten staples do not significantly feature in the world of bread – Cassava, Soybeans, Sweet Potatoes, Yams, Sorghum and Plantain. If you know of any breads made from these, please correct me by sharing in the comments!
Before looking at bread as an ingredient, let us take a quick trip around the manna itself. The first thing that comes to mind, is a loaf of bread, and to make this, you need hard wheat, as opposed to the soft wheat used for cake and some softer, cake-like breads such as brioche, of which more later. If you take morning toast and sandwiches, you have the main ingredient of two of the daily meals and think of beans/spaghetti/cheese/eggs on toast and that represents supper for some people, or think pizza, or hummus and pitta bread. Most bread is Leavened (made to rise), with yeast, but Soda Bread (risen with baking soda activated by buttermilk) also has it’s place. Sourdough is very trendy but has a long history and depends on natural yeasts which gradually accumulate and become something unique in each baker’s precious starter… But there are many unleavened breads – a plethora of flatbreads – from all over the world – Middle Eastern pitta bread, to South Asian Chapatis or even Aboriginal Australian Dampers.
Some like hearty wholemeal, seedy granary or dabble with ancient grains but many people, at peril to their health, like the refinement of white bread! During World war Two, The refinement of bread was regarded as wasteful and wholemeal was the order of the day, so once the war was over, white bread boomed – a whole generation put themselves at risk of diverticulitis – the cure? Bran cereal made from the bran taken out of the flour to render it white!
But what of bread as an ingredient?
Bread goes stale with varying degrees of speed – not that it can’t be eaten, but it is hard and dry, however, since it is still nutritionally sound, there are many ways to use up stale bread by turning it into an ingredient – breadcrumbs, bread pudding, bread-and-butter pudding, Apple Charlotte – the latter made with bread crumbs. Rusk goes into sausages and that could be meat or veggie and of course, bread itself is Vegan – seems those one-celled creatures, the yeasts, don’t count… I once, briefly, had a restaurant, and I worked hard at developing a range of sophisticated puddings, however, I made a rod for my own back by including bread-and-butter pudding, because over 50% of customers chose that – of course, it may be that they liked my particular recipe, or maybe they couldn’t be bothered to make it at home, though why ever not, I can’t imagine – preparation time, even for a full family size dish, is 10 minutes at most. My restaurant version, though, is even quicker and I made them to order.
Frewin’s Bread and Butter Pudding Preheat the oven to 170C, 325F or Gas mark 3 Take a ramekin or very small bowl, and grease it with butter Cut a few slices of Brioch Bread and butter them with softened butter Cut a slice into pices to fit the base of the ramekin Sprinkle a teaspoon of the sugar of your choice Sprinkle half a dozen plump raisins or mixed, dried fruit (must be large, fresh and soft, no small gritty ones) Repeat till the ramekin is full to the brim (this won’t take much, leave small gaps for the mixture to find its way in) The mixture for a large pudding is 5 eggs beaten into 1 pint of milk but you will have to scale down for just a couple of ramekins. To make it even richer, substitute a little single cream for part of the milk. Sprinkle a little sugar over the top of the pudding and make sure no dried fruit is standing proud as it will go bitter if burnt. You need a pre-heated oven to finish the pudding – but start off in the microwave if you are in a hurry, or bake completely in the oven if you are not. You could assemble your puddings and leave to soak while you have your main course and finish off between courses. One minute or so, in the microwave and a couple of minutes in the oven. Watch as it microwaves and when the surface begins to rise, transfer to the oven. Keep checking and when the pudding has risen (as it will, splendidly) and is browning a little – your pudding is ready!
Kvass is a barely alcoholic drink made from stale rye bread from the Eastern European Countries through the Russias. When the USSR broke up, instead of embracing the western passion for Cocoa-Cola, the people of the east, in a patriotic passion, started to drink a lot of Kvass. what did Cocoa-Cola do? They bought Kvass factories on the basis that if you can’t beat them – join them! I can buy kvass from various Polish shops near me, but I was really intrigued by the fact that this drink was made from bread and that you could make it yourself, so I decided to have a go! There are many recipes on the internet and I am still trying them out, some contain beetroot, or fruit, but here is a good one to start with. So Rye bread is an example of a bread not made with wheat and many people are turning to it to avoid some of the side effects of wheat, gluten, bloating etc. – but the main reason to start including it in your diet is just that it is a rich flavour and when toasted, is crisp on the outside and soft in the middle – yummy! And now you know what to do with the leftovers!
So here were some ideas for using bread as an ingredient – care to share your favourites?
Carrie-Anne over at Welcome to My Magick Theatre, is writing about Ukrainian history and culture for this year’s A2Z Challenge and has a list of charities you may wish to donate to for the Ukrainian cause.
Zalka Csenge Virág posted on International Women’s Day, 10 tales about women and war (including a Ukrainian tale) over at The Multicoloured Diary.
If you have seen my Theme Reveal for the A2Z Challenge 2022, then you will know that I am writing about becoming Vegetarian gradually as a response to the crisis in food supply chains sparked by the pandemic and made worse by the WAR in Ukraine. As well, I am keeping to the theme I originally planned of food which can be eaten on their own as well as becoming ingredients in other dishes…
Analogues of Meat – One Route into Vegetarian Eating
The first time I knowingly met vegetarians, was when my family visited my cousin’s family in Walthamstow, London. My Uncle John was brought up vegetarian and now he was doing the same with his family. There were a lot of dishes we were familiar with from my mother’s cooking, Cauliflower Cheese and, Macaroni Cheese, but then there were Vegetarian Sausages. Since this was back in the 60’s, early 70’s, I am not sure what the vegetarian protein was in those days, but they weren’t great, tastewise. They were sausage-shaped though they obviously didn’t have traditional sausage skins (since they are made from sections of intestines ) so they were straight with a synthetic skin, didn’t brown right well, and seemed to have all the rusk but none of the flavour – a fact that lashings of vegetarian gravy (though having more umami than the sausages) – did nothing to improve. This was the Analogue approach to trying to promote the vegetarian lifestyle – make something that imitates a meat product – sad to say – nobody was fooled! The same approach is still being used with vegetarian burgers and even Cauliflower ‘Steak’ and it seems to me, the wrong approach to set new foods up for comparison with the world of meat because for the sceptics, the analogue imitator is bound to fail at least the taste test, if not the texture, nutrition and appearance tests.
Meat has a strong taste – it is further enhanced by caramelising the outside, and mostly, it is easy to cook and pairs well with equally, simply cooked vegetables – ‘meat and two veg.’ So the first analogue to avoid is just that – why not have a Beetroot Pattie with a Ragout of Stir-fried Vegetables? You don’t need potatoes for carbohydrate since there will be carbohydrate in the pattie and perhaps more in the stir-fried vegetables. Now you are eating something completely different. More of stir-frying later in the challenge, but in case that sounds like a hassle, or you think it takes longer, stir-frying is quick, leaves the vegetables more nutritious and tastes good too and it will take you lees time than boiling potatoes! Since that first encounter with veggie sausages, vegetarian analogues have come a long way, recipes from around the world have turned up on our western shelves, Falafel, for example – or the principle of their cooking, flavours and ingredients, have been incorporated into the latest offerings from the veggie section of the supermarket. Flavours are stronger, chilli alone is incorporated in quantities that would have frightened vegetarians in the 60s. If you cook from scratch, ingredients and spices from around the world are available – although these may take a hit from supply chain problems in the Post Pandemic/ Ukraine scenario. The internet is full of people sharing recipes from all over the world. The before and after cooking photos of vegetarian sausages at top, illustrate some of the vast variety available today – and let’s not forget that consumer demands for choice, have driven meat sausages to more and more additions – cheese, apple, herbs, cranberries, curry spices – so is it so great a stretch to drop the meat altogether and try a meat-free, no a plant-based sausage some nights at the very least?
If you are already Vegetarian, or even Vegan, then I am preaching to the choir, but I hope you may find some ideas or feel free to contribute via the comments, your own experiences, recipes and ideas…
Apples as an Ingredient…
Bramley
I used to say that if there were two foods that I could live off solely, they would be Apples, and Bread! Now that I am older and familial diabetes is kicking in, I try to eat less bread and with both apples and bread, I look for quality and variety rather than quantity! Apples are definitely a food that can be eaten fresh but have spawned a plethora of recipes in which they are the principal ingredient, not to mention drinks, cider and calvados spring to mind.
Apples are divided into dessert and cookers but these are not fixed – you can cook with dessert apples and cookers can become eaters. Due to commercial pressures, the number of varieties easily available, have contracted, so that in Britain, most people will only know of one variety of cooking apple – the Bramley, which you can read about here. But when I was a child and we had two magnificent Bramley trees in the garden, leftovers from the orchard that had existed before the street was built, my parents would carefully select Bramleys, pack them into cushioned trays and store in the attic, where, after the occasional inspection to weed out those that had rotted – we were eventually rewarded with a slightly wrinkled but delicious eating apple. The Bramley, when freshly picked, is too tart for most people to eat, hence it’s utility for cooking, whence it keeps a fruity taste; by contrast, most dessert, or eating apples are too mild in flavour, and once cooked, they are often disappointing, taste-wise. This tartness of cooking apples, means they are full of Pectin – the thing that helps a gel form from sugar in fruit when you are jam-making – hence the combination of, say, Blackberry and Apple Jam, since blackberries do not have enough pectin to set on their own. Recipe quantities couldn’t be easier:-
50% Blackberries
50% Bramley apple
A weight of Sugar equal to the combined fruits.
In case you have never made jam before, I wrote my own simple instructions, since there was always at least one unnecessary instruction in all the ones I searched out and it is in my Theme Reveal.
So I am not saying you should never use dessert apples as ingredients because when it comes to cooking especially, rules are meant to be broken and expediency is the mother of invention – so experiment away. So just what are my favourite English apples? I am not being nationalistic here, but the best apple is an apple fresh, in it’s own season and that means, in it’s own country. There are apples that have been bred to travel such as the tough-skinned, American Red Delicious, or even the French Golden Delicious – which was also American in the first place but was brought in to provide a living for French ex-pats who had been forced out of Algeria. This government-backed scheme did great damage to English varieties with its bland, but long keeping qualities. I rest my case! English seasonal apples vary from the champagne-like burst of flavour of Discovery, early in the season, to the aristocratic sounding, seasonally attired Egremont Russet which comes at the autumnal end of the season.
Discovery Apple
Egremont Russet
You couldn’t imagine two more different apples – Discovery, so red of skin that it continues into the very flesh, which is soft and juicy and a sensual discovery indeed. The Russet is very firm until the exact point of ripeness when it is perfect for a brief moment – and then it goes wooly! But when it is perfectly ripe, it is redolent of Autumn, mellow and mature…
But back to the apple as an ingredient. I once helped set up a wholefood shop wherein we sold some lovely wholefoody cakes, some of which were made for sale in London’s famous Camden Lock. The bakers who made them, were willing to sell them to us, but not ar sufficient wholesale discount, so my boss asked me to reverse engineer them, so here is my recipe for Fresh Apple Oat Cake.
Fill an 8” cake tin, ¾ full of oat Tip into a mixing bowl, add a handful of dried fruit, and grate the largest Bramley apple you can fid into the bowl and mix well Grease the tin and line bottom with baking parchment Spoon mixture in and bake in a moderate oven till the top begins to brown Soften chopped Dates in boiling water until mashable, then spread onto the top of the cooled cake – Enjoy!
You can add, spices of your choice, add extra dried fruit and even grated, creamed coconut for a more luxurious version – but this is the basic cake.
There are so many recipes that use apples as an ingredient – Apple Crumble, Apple Charlotte, Apple Chutney, Red Cabbage and Apple baked in Cider – all of these findable on the internet and you can search as well as I, but I will direct you to one more, based on my most treasured cake recipe book Good Housekeeping’s ‘Cakes and Biscuits’, It is an Apple and Crumbly Cheese Cake – the Lancashire or Cheshire style of cheese is sandwiched between cake batter loaded with chopped apple and nuts – delicious…
On Apples, ‘I could have blogged all night’ – apologies to ‘My Fair Lady’.
For my third year of the A2Z Challenge, I am reverting to one of my passions in life – Food! Two years ago, I only discovered the challenge on April 1st, the day the challenge started, so I had no time to prepare and plunged into the effects of the burgeoning pandemic. Last year, I decided to try and finish a novel and write around its theme – I didn’t finish it within the month but it gave me enough impetus to have finished it since and if any of you readers from last year want to read it – please let me know and I will send you a pdf.
DISCOVERY APPLE
The aspect of food I was going to tackle is ‘Foods that can be used as an Ingredient’ – so for example, Apples can be eaten in their own right as well as being an ingredient in other dishes. Tumeric cannot really be eaten on its own so it doesn’t make the list… There will be recipes of mine, links to other peoples’ recipes and odd food facts.
However, the world finds itself in a crisis due to the war in Ukraine and so I am going to add substantially to this theme – shades of the 2020 challenge when Covid was on the rise… Here are two things to consider -Ukraine is seventh in the league of worldwide wheat producers (but not for the next year). 50% of the Wheat imported into Germany, is fed to Pigs – it takes 7kg of wheat to create 1kg of pork. Imagine the price hikes coming down the line, from the price of wheat ‘feeding’ through to the price of pork (and other meats). What better time to consider choosing to eat more vegetarian meals. Note that I didn’t suggest becoming vegetarian, but at least increasing the amount of meat-free meals. There are other reasons for considering this, principally the Environment – less land use to grow all that food for animal feeds, less farting animals contributing methane to greenhouse gasses (methane is worse than CO2), less expensive, refrigerated transport of meat around the world. More grain for everyone around the world – poor countries in Africa will be hard hit by Ukraine being unable to plant this year, and not just wheat…
I have had in mind, for a long time, writing a book to be called ‘The Gradual Vegetarian…” I imagined a family where the progressive (probably) females in the house desired to go vegetarian for all the good reasons – ethical, environmental, health – and the (probably) males are resistant to the change. So the book would be vegetarian by stealth – gradually introducing recipes that give the lie to the idea that vegetarian food is bland and boring. Also, you don’t want to rush out and buy lots of new equipment and ingredients before you’re sure the change will take, so the idea of a book that gradually introduces vegetarian recipes, equipment, and ingredients, always seemed a good one to me and I am going to inject it into this year’s challenge…
There will be some jam recipes and so as a ‘taster’, I give my generalised method below, little wrinkles may appear with further recipes…
Making jam is simple, you need fruit and sugar in equal parts plus jam jars…
Making jam is simple, you need fruit and sugar in equal parts plus jam jars. Almost all jam jars these days can be recycled because they have a silicone seal inside the lid edge so you don’t need to mess about with acetate covers, rubber bands and waxed disks – unless you want to!
Weigh the fruit so you know how much sugar to add.
Cook the fruit in a large saucepan – some fruit needs chopping into small bits.
When the fruit is mushed down, add the sugar and stir till dissolved and bring to a roiling boil.
Take a spoonful of jam out and put in the fridge till cold, if you can draw your finger through the cooled jam and it wrinkles, you have a set – if not repeat until you do.
Meanwhile boil a kettle, stand the jars and their lids on a newspaper and fill both to the brim with boiling water.
Once you have a set, carefully empty the jars and lids and use a heatproof jug to pour the jam into the jars. Immediately screw the lids on tight. It’s good to have a couple of smaller jars in case there is some left over.
As the jars cool down, you should hear a pop as the vacuum forms and sucks the lids in – then your jam is properly sealed and will keep forever! This whole process can take as little as half an hour…
I am trying to write as many as possible in advance so that I can spend more time reading other bloggers’ posts, connect with old friends and make new ones. I have had to come out of semi-retirement and go back to four days a week as the company I work for (Gelato and Puddings) – is moving to a larger factory so it is all hands on deck! But by April, I hope the worst will be over and I can put the effort in here…
There is a hard-working team behind the scenes of the A to Z Challenge and this year, Jeremy, the graphic designer responsible for all the badges and banners, sadly passed away, so the badge below is to honour him…
If you were following this blog during last April’s A to Z Challenge, you will remember that I was attempting to finish a novel, and although I didn’t succeed in that goal, it nevertheless gave me a huge impetus and ten months later, the job is done. The cover, above, I made using photoshop and 3D AutoCAD, and it shows the climactic action at the end of the book, taking place at the LaGrange point where everything hangs in the balance.
‘Train Wreck’ is science fiction, but like much sci-fi, it is really about human beings and in this case, it sets out to explore the Utopian dream through the lens of a sci-fi setting, framed as a mystery/thriller…
Some of you were good enough to leave very helpful comments last April, and should you wish to receive a pdf of the finished book, then please let me know how I can send you a file. I would truly value feedback at this stage as I contemplate how much editing is required – where to expand, trim or omit…
If you don’t want (sensibly) to share your real email address, then here is a place to get a temporary email address…
Thank you Jamie of uniquely maladjusted but fun for this nomination – I “met” Jamie through the 2021 A2Z Challenge this year where she wrote an intriguing story in instalments following a double date with a twist at the end – give it a whirl… Challenging questions Jamie!
1. Thank the person who has nominated you and provide a link back to their blog.
2. Answer their questions.
3. Nominate up to 9 other bloggers and ask them 5 new questions.
4. Notify the nominees through their blog by visiting and commenting on their blog.
5. List the rules and display the “Ideal Inspiration Blogger Award” logo.
Jamie’s Questions…
1. If an employee under extreme stress says (verbally or written) something that is construed as insensitive to a group of people (age, gender, religion, orientation, etc), should that employee be terminated/ not have their contract renewed, or should they be given one more chance if they agree to some sort of approved sensitivity training reeducation program?
There are two issues to be addressed here – “If an employee (were) under extreme stress…” such that it is implicated in anti-social behaviour, then the nature of that stress needs to be examined and if it is in the remit or ability of the employer to ameliorate that stress then that should be done anyways. As for the insenstive comments, then certainly a second chance should be given but surely subject to that person satifactorily undertaking ” approved sensitivity training reeducation program”. It’s not just a “give a second chance” principle but with the exception of a few gross misdemeanors, employment rights – certainly here in the UK – mean there are a whole progression of warnings which have to be applied before you can fire someone.
2. At what age is it no longer appropriate to Trick-or-Treat for yourself? (Meaning exceptions are in place if accompanying a younger child, such as taking a younger sibling ToT so parents can stay at the house and give out candy.)
I think that the age at which children stop believing in Father Christmas should be the guide here! After that you only get to Trick or Treat when you have children of your own (below the age of Santa disbelief) then again when you become a Grandparent you get another bite of the cherry. Stealing other people’s children (Kidnapping – Ho! Ho! Ho!) to go Trick or Treating is not to be recommended!
3. Would you support or oppose a mandate that 75% of the human population be required to be vaccinated against Covid-19 (SARS-CoV-2 including variants and mutations)? Would your answer change if this mandate were global, your country only, or your local area only? Is there a number or percent of deaths that would influence your support or opposition of such as mandate?
I would consider myself to be Libertarian, but the thing which which many objectors to vaccination (and certainly mandatory vaccination) forget, is that Libertarian means you should be allowed to do whatever you want but only if it doesn’t hurt other people! If we didn’t have vaccinations, we would still have Smallpox. The anti-vaxxers have been responsible for an unwelcome return of measles and mumps – diseases which some doctors had never encountered, so successful had immunisation become and these are serious diseases for pregnant women and for causing infertility respectively. I blame Trump and the unrestrained spreading of misinformation on social media, but I also think we have missed an opportunity during Covid, to spread some positive social behaviour. In China and Japan, wearing a mask whenever you have the “Common” Cold (which can be another form of coronavirus) – is quite normal behaviour so that you don’t spread it to your fellow human beings – that’s just the kind of societies they are! People who think they haven’t got Covid 19 don’t know – that is the whole reason why it has inevitably become a pandemic – and wearing a mask to protect others (and hoping they do the same) is at one end of the scale and at the other is an even better example of the “selfish” benfits of altruism. The UK government crows about how successful it’s vaccination programme has been, but until they, and all the other first world countries make sure the whole world is vaccinated, then variants will multiply and we shall never be free of the disease. So I am happy to have 100% mandatory vaccination but few governments will go there let alone the right wing idiots who tout it as an issue of right-to-choose…
4. Should celebrities be given exceptions to laws, rules, and terms of service? If so, how famous does one have to be to get that exception?
Get away! If anything – celebrities should be held to a higher standard of account since what they do influences lots of other people so – its tough love, or just say no to being made into a celebrity…
5. What is your favorite recipe to use with leftover cooked turkey? Or, what is your favorite summer pasta salad recipe?
I love to make a good stock from the carcass and then make a Christmas Dinner Soup with all the tiny bits of tukey but also leftover potatoes, gravy, sprouts, stuffing – Yayyy!!!
Nominations
All of my nominees commented on my blog during the April A to Z Challenge 2021. So in no particular order and many nationalities…
Have you ever met anyone online (blogs, dating sites – whatever) and then taken it from the virtual to the “Real” World and what happened?
If you could meet anyone – Historical or Present Day – who would it be and why?
Who would you want as a Creative Writing Coach?
What is the Blog Post of which you were most proud but which got less of a response than you hoped – (please link to the post)?
Do you agree with the idea that we make a choice as to how we are going to die at quite an early age and do you think that choice influences whether that death will come to pass oh, and if you have made such a choice – care to share?
PLEASE let me know if you make a post with your answers! I don’t want to miss reading it.
A trip round some of the blogs I didn’t manage to visit during the Challenge in April!
Time and again in the Blogosphere as viewed through the lense of the AtoZ Challenge, I encounter writers who demonstrate the maxim “A Writer is someone who Writes!” Given that it used to be said (before print on demand made self publishing so easy) that for every novel published, another 4000 were written but not published – the prospects of success as a writer are slim, is it then the case that many of us write simply as a hobby? I have two novels on the go and one seems to be trying to birth a sub-plot into a novel in its own right. I have, in the past been to a real-world writing group and being quite sanguine about making any sort of income from writing, I guess I can answer that question for myself – I write as a hobby! There are so many writing prompts in circulation – not least of all – the AtoZ Challenge and how many bloggers in its ranks can say that they are as prolific the rest of the year as they are in April. To be fair, there are certainly some that I am subscribed to who daily fill my social inbox with one if not more – often prompt inspired- pieces which certainly makes them writers who write daily. Myself, I really enjoy writing and other things being equal I could write all day – my novels for sure, but blogging too – and enjoy the socialising that blogging brings with it. When you are in either a real-world writing group or an online one, and Covid has certainly favoured the latter – then its not just the quality of the writing of your fellow travellers but their personalities, companionship and even friendship that are on offer. All of which musings were inspired by the first of this post’s mini reviews…
Star Trek’s “Data”
hdhstory.net is the home of a storyteller and in his “C” entry for AtoZ 2021, “A Computerised Mind” we have personal revelations aplenty. First a wish to have a mind like “Data” from Star Trek, whose positronic brain allowed for so many skills even though our writer would only wish for such a brain providing he could keep all the emotional attributes of a human being which “Data” lacked… Secondly, and bravely for a writer, he admits to being a slow reader though I think ruminative would be my choice rather than slow. And thus, through such revelations do we come to know the writer a little and if we like and we choose to interact, maybe friendship will follow…
Welcome to My Magick Theatre is the home of a prolific writer, novels abound as do blogs – truly she must be glued to her desk… The link I have chosen is to her “Z” post which was on the subject of Zealots since Carrie-Ann Brownian is a writer of historical fiction amongst other things and Zealots is a fascinating insight into feuding families in Florence (see what I did there? Who doesn’t love a bit of alliteration!) Reading the About page, Carrie-Anne endears herself to me by her choice of typeface – as a graphic designer (among many things), whose roots go back to hand-setting type at school, I love anybody who goes beyond accepting the default offerings of their computer. This is an author, and a blogger that one can, metaphorically speaking, get your teeth into! Unsurprisingly, of the six bloggers who Liked this post, three are known to me and two of those are also novelists. If novels are not your bag, then Carrie-Anne also has a page on which she lists all the music in her collection alphabetically, and giving the medium she possesses – shades of “High Fidelity”…
Ha! Not saying it’s greedy but here is Carrie-Anne Brownian again! Any relation to the eponymous discover of Brownian Motion – ‘cos this gal just cannot keep her fingers still and has two blogs in the AtoZ 2021 Challenge.
“This was my eighth year doing the A to Z Challenge with this blog, my tenth with two blogs. Much to my disappointment, for the fourth year in a row I had to suffice with a fairly simple theme, one I didn’t need to do a huge amount of research for. I remain hopeful I can return to more research-intensive themes in the coming years.”
Given that the theme of Carrie-Anne’s blog Onomastics Outside the Box was Medieval Tuscan and Italian (plus a few other nationalities) Names – I tremble to think what a “research-intensive” subject might be. I realise now that here is an author who loves lists so the quip about “High Fidelity” might be nearer the mark than I thought. You have to admire the perspicacity of this blogger and if you love names, international versions of names, are a novelist or another list addict this is the blog for you…
If you were following my novel “Train Wreck” as part of the AtoZ 2021 Challenge, you will know that, due to other pressures such as my day job, I didn’t get beyond Chapter 14 in my attempt to finish the novel during April. So here is a brand new chapter…
(Author)
Next morning, Stig and Jack and Alex did indeed make an early start in the cold of the pre-dawn desert air. First stop was to pick up Gervald from the edge of town then they headed back out of town to Oscar’s shop. None of the inhabitants of Erehwon were up and about to witness their departure and they pulled round the back of Oscar’s to the garage where Stig’s Land Cruiser was stashed without observing or apparently being observed by anyone. Gervald wanted to pick up some things from his Camper Van but Stig said that it had already been collected and driven away by some of his agents and indeed, made Gervald wait, crouched down in Alex’s car until Oscar had come out and opened the garage for them; then Gervald was slipped into the other vehicle behind the cover given by Alex, Jack and Oscar. Stig had already spoken to Oscar by phone the night before so they didn’t waste time departing after saying goodbye to Alex who gave Jack almost as big a hug as Katie had back at the house. Some fifty clicks back toward the capital, they rendezvoused with another car which had been waiting for them and Gervald was sent on his way to an undisclosed location – he had been very co-operative but nervously silent the whole way. He thanked Stig but was clearly uncomfortable to be out in the open and travelling on with yet another stranger. “Tough!” said Stig to Jack as they got back into Stig’s vehicle.
So! You and Katie! What gives? Many men might be jealous of the hug she gave you on leaving but Alex seems equally appreciative of you…” Stig asked, the moment they moved off on their own again. Jack recounted the story of the previous day when Stig and Alex had been off hunting Gervald. “I really didn’t think such things happened here – not in our society…” Jack concluded. “I’m afraid there are some sides of human nature so shameful both for perpetrator and victim, that victims will conceal the truth and shield their abusers. The settlers chosen to come here to Hawaii 2 were carefully vetted and on the whole, families where abuse was taking place, were successfully detected and rejected, quite a number in fact – since those perpetrators were actually attracted, consciously or unconsciously, to the idea of escaping to a new frontier where perhaps their crimes would be even less detectable. Abuse runs in families, perpetuated down the generations and over time, a number of families have come to the attention of doctors, schoolteachers and what passes for social workers here. As you know, we don’t really need a permanent Social Services and those citizens who are interested enough to develop the skills needed, tend to do it in an ancillary way to their lives and over a long period. Its not the sort of thing that enthusiastic amateurs can pick up as and when as with many of the jobs here. I will ring Alex and put him in touch with the best people for Katie to talk to and they will also follow through with her father. Because of the rarity but great importance in resolving cases of abuse, a lot of effort goes into dealing with them.” “That’s great Stig! I would like to hear how she – and Alex- get on – it was a flying visit but it helped me to talk to Katie and to be of help to someone else too…” “I’m glad, Jack!” They drove a few clicks in thoughtful silence, then Jack asked “So what’s the plan now Stig? “Well, I thought you might like to see Douglas and your Mother – its quite a way but I have initiated some enquiries which I don’t need to be there for in person and you surely have some tales to tell and catching up to do. I want to keep you by my side for a bit until we have at least a handle on your case, but meanwhile, we might as well stay out of sight at the safe house where Douglas and your mum are! Right?” “Alright! Thanks! You’re certainly right about there being a lot to tell – riot prevention, kidnapping, rescue and social work! Not to mention islands and deserts that I’ve never seen before. It’s been exciting but I could do with a little down time with family!”
Whilst Gervald and his handler had forked southwards, Stig now drove himself and Jack north-east and after crossing the Mississippi well up from New Orleans, they turned north towards the frontier-lands where Stig had sent Douglas and his grandmother for safe keeping. They followed the river for a while and Jack watched the great barge-rafts that took the heavier loads downstream that the equally slow airships couldn’t manage. He had been up this route before, as a child with his father when he had accompanied him on business trips during the school holidays. His father had displayed an excitement at watching and explaining to young Jack, the workings of the mining, manufacturing and transportation that formed the economy of Hawaii 2 and that sense of excitement was still there for Jack now. He told Stig a bit about his father and his memories of family life and then asked “What about you Stig – where did you grow up?” “I don’t often tell anyone much about how I grew up here on Hawaii 2 because it seems to me, that our family and one or two others, like President Widnes’ family, are somehow contrary to the spirit of our society and even though it might be for the best of reasons – to protect the ideals of Hawaii 2 – it still troubles me.” Replied Stig. “How do you mean Stig?” “Well I didn’t feel it so much growing up, – I mean my brother and sisters, we all went to normal schools like everybody else. It was as we got older that we wondered about our father and his occupation – or rather lack of it. I know lots of people choose not to work here, at least for a period as they find their way, but you can only barely get by on that allowance and although our family home was not luxurious in the sense it might be on say, Hawaii 1, it was well developed by my family over a long period going right back to the earliest settlement of the planet and just supporting a family our size in such a place, cost more money than the state allowance… Eventually, I broached the subject with my father. By then I was at college studying history – both that of Hawaii 2 – pretty bland really, but also the history of old Earth and the colonisations.” “What, and there was lots of material available on old Earth?” asked Jack. “ Yes! History is not the same as technology – Hawaii 2 keeps that pretty well locked down and you only get to access it in person and with permission – as you know from Anna’s work.” A silence fell over the two of them with this reminder of Jack’s still recent loss. Jack stared out of the window away from Stig as a wave of pain washed over him. They were emerging from an area of dense forest that lined the Mississippi river and was breaking up into clumps of trees allowing glimpses into the distance and eventually gave way to grassy plains. The change in landscape gradually brought Jack back to the present and he managed “History major, huh!” “Yes indeed, not altogether my choice – I realised afterwards that my father had exerted quite a bit of pressure to steer me towards that subject although with time I grew to love it! You see, history explains why the response to discovering a planet so difficult to leave from, was to create the kind of Utopian society we have here.” “What does Utopian mean?” asked Jack. “The very fact that the word is not commonly understood here is part of a an experiment – and knowing the word as applied to your own society, changes the way you think about yourself or rather your society and that would change the experiment, so those who set up our world and it’s society, expunged the word Utopia from the record. You asked what it means, well it is any form of Ideal Society. A place which is perfect for a certain group and it could be socialist, capitalist, monarchical, democratic, anarchist, ecological, feminist, patriarchal…” “Whoah!” said Jack, “I don’t know what half those words mean – monarchical? Anarchist? Feminist?” “Sorry Jack, I forget that only someone studying Earth history would know those words or concepts! Monarchies were a social organisation that were ruled – controlled – by one family – a Royal Family or Monarchy. When I read about that particular form of social organisation, I started to think about our society and families like mine and the questions I started asking at home meant my dad decided it was time to have ‘The Conversation’!” “Wow! – ‘The Conversation?’ – that sounds ominous!” Jack said with a mocking tone. Stig laughed and then said “Yes! I guess it does and actually it wasn’t just one conversation but an ongoing discussion that we had every time I was home from college. First off though, my dad did admit that our family was in something of a special position here on Hawaii 2 – sort of like Guardians of the Universe! I wasn’t so far from childhood that I wasn’t sucked in by a big old secret idea like that and so I agreed that I wouldn’t discuss my questions with other people for the time being. Over the next year, my dad explained how Hawaii 2 was set up as a kind of experiment in Utopian principles and he pushed me into following the appropriate threads of history I needed to explore in order to understand what he was saying.” “Which was what, exactly?” Jack was clearly interested now and sitting alertly and watching Stig. “Big question! I’ll try and put it succinctly and Jack! I feel that you are owed some greater understanding of all this because I am beginning to feel that it may have something to do with what has happened to you but as my father said to me, for the moment this is just between you and me – I don’t fully know what’s going on and I don’t know who to trust right now…” “Understood!” said Jack seriously. “Okay, so the way that old Earth was governed was by a bewildering number of different forms of political and social organisation – and I mean bewildering! I took me ages to get to grips with them all and not only that but they kept changing – frequently and often fast! And then there were different economic systems which may or may not be aligned to the politics. There were what was described as First World and Third World countries – countries were a way the broke down the continental masses into different regions and often there were wars between countries – sometimes over resources, sometimes over politics and sometimes for reasons I couldn’t make head nor tail of! Let me just give you some of the opposites – one or more of which could be in play in defining a particular country. You could be Left or Right-wing. People on the Left believed that all people were born equal whilst people on the Right believed that some people (them) were inherently better than others (not them)! They could be a Democracy or they could be a Dictatorship – Democracy all the people get a say or can elect representatives to have a say for them whilst Dictatorships mean one or more people control all the others. Then the economic opposites revolve around who owns things, you could have private ownership of everything or Public Ownership – the State. You may think that sounds reasonably clear but you could have State Ownership which described itself as of the Left but in fact acted as a totalitarian Dictatorship. In the Twentieth Century there was a World War started by Germany, a country ruled by a group who called themselves the National Socialist Party or Nazis. Socialism usually implied Left principles but these guys were a right-wing dictatorship who so objected to the Jews, that they systematically tried to exterminate them. And most of these countries were competing with each other in an economic system called Capitalism which required constant growth to work effectively and which more than anything, led to the climate and pollution crisis of the late 21st Century.” “Whoah! Slow up a little – that’s a lot to take in!” said Jack shaking his head. “Sorry Jack, I get a bit carried away when I start on Earth history!” “Oh wow! Look at those Belliphants!” Jack was pointing across the plains to where a herd of large, indigenous herbivores were grazing about half a click away. Belliphants so-called because they were approaching the size of old Earth Elephants – extinct before the migrations – except with huge pendulous bodies with bellies that almost brushed the ground. They were found to be beneficial to the plains ecosystem which Jack and Stig were traversing by eating the tall coarse grass and allowing the fine growth that Earth-type grazers fed on. They were managed by tracking devices that made the animals feel queasy if they headed in a direction that didn’t suit the farmers who could place marker controls wherever they needed to and allow the Belliphants in at the right time of year to do their work – it was win-win! They were impressive beast and Jack had never seen them in the flesh. “See! Don’t say I never take you anywhere Jack!” said Stig laughing but although having seen the animals before, was nevertheless transfixed by the sight too. They slowed to a halt and spent a few minutes just watching the herd move slowly along. “Going back to our history lesson,” said Stig, “the guiding principles in setting up Hawaii 1 after the disaster that befell Earth, were founded on putting sustainability first, scientists were put in greater charge of things and democratic principles that meant there were no professional politicians but only a rotation of citizens was instigated. It was only partially successful because the population kept growing and so the economy had to keep growing too. Okay, its not as bad as old Earth but it’s a constant struggle to keep things on track. In the case of Hawaii 2, since the problem of getting people and goods off-world provided a natural limit to economic growth, it was decided to experiment with the most utopian society possible – no capitalism, no endless growth, no nationalism and no war-fuelled economies – but you know those founding principles from school history – right!” “Sure! – so where do your family fit in?” “Okay, so my father started by getting me to look at those jobs here on Hawaii 2, which can’t just be done by anyone – without expertise, often years of expertise. They don’t fit the usual pattern of people doing jobs because they fancy having a go, having a change, acquiring a new skill for the sake of it. You know – like the “social worker” I will put in touch with Katie that we were talking about earlier.” “I understand – it’s not a regular job but there are people who know what to do.” “Exactly, Jack! And if there are jobs and people outside the system, then presumably there need to be people who know about them – like you do the Social Worker.! “You catch on quick – quicker than I did when my Dad was carefully shepherding me towards that understanding! One of the bits of old Earth history that he directed me to, was what was called the Bolshevik revolution. It happened in a country called Russia where the people had been ruled by a royal family for centuries – a small class of wealthy people around the Czar- as he was called…” “What’s wealthy mean?” Jack asked. “Wow, if you have to ask that then I guess we are doing something right here! Wealthy – Rich – same thing. “Oh right, money- I get it!” “So a small group of people, backed up by a slightly larger administrative class, extracting huge wealth from a vast mass of poor peasants – farm-workers that is.” “So what caused a revolution? I mean if that had been going on for centuries…” “Ideas! New ideas. There had been other revolutions before that but Russia was so huge and the people so isolated that they were late getting the new ideas. The particular ideas were called Communism or Marxism after the man who formulated them.” “You mean like our communal farms?” “Not quite – that is Commun-al-ism and though it was a part of Communism – you can have communal farms without Communism as your ideology. But there is one central idea in Communism which does lie at the heart of our Utopian experiment – “From each according to his ability, to each according to his needs”. Mark believed that if all the means of production was in the hands of the whole people, everybody would work hard, and willingly, to the best of their abilities and there would be plenty to go around for everybody. And in truth, that is pretty much what we have achieved here on Hawaii 2 but it’s not quite the way it worked out back in Russia” “Why? What happened?” said Jack, who usually thought of himself as even more apolitical than the average citizen but now found himself quite fascinated at this link from ancient history to his own society. “Well, people had been so used to the desire to climb up the ladder of wealth, for security at the very least, that they couldn’t leave it fully behind. Anyone who had a skill which was necessary, had a bit of leverage to get slightly more than those who had no skills – doctors, engineers and of course politicians who could wield influence – all of those sort of people extracted more than their fair share. As one satirical writer observed – “All people are equal, but some people are more equal than others!” And that’s one reason why we don’t have full-time politicians and as far as possible, no permanent jobs.” “So are you saying that the people who have these special skills – like the Social Worker – that they get special rewards?” Jack sounded a little aghast. “No, no! Our education system ensures that everybody has a sense of equality from the outset which is hard to go against – but in the beginning, with the first settlers, we had to be very careful to make sure that old ideas of wealth accumulation didn’t take root!” “Ah! And this is where your family comes in! Am I right?” “Right and bright Jack! Ther used to be more of us back then but now its just some of my family, President Widnes’ and a few others who still carry the torch.” Jack whistled through his teeth. “Who knew!” he said. “Yes indeed Jack – if anyone did know, then it might give them a different view of life here – perhaps they might feel manipulated rather than living out life according to choices made in common. So you see I really trust you with this Jack – though there is a reason why I am sharing it with you…” “And what’s that, Stig?” Stig stayed silent for a minute and eventually Jack took his eyes off the road ahead and turned to look at Stig. “For all the years since Hawaii 2 was founded, so the “Special” observers behind the scenes have done their part, and without a shadow of a doubt, I believe they have helped our society to become the success it is today and the very fact that the number of people involved “behind the scenes” speaks to that, but I think something may be wrong. As if the train wreck was not sign enough, I mean nothing like that has ever happened here before, well there are things in Gervald’s story that are ringing alarm bells. Your kidnapping, the party on the island – undoubtedly the same one you were taken to, the presence of President Widnes with shady figures from another planet – it’s all adding up to something and I can’t figure it out and I need someone I can trust – someone completely outside the status quo, and that’s you Jack – if you are willing to stick with me…” It was Jack’s turn to fall silent and a sideways glance by Stig showed that Jack was thinking hard. By now they had swung northward, a range of mountains had crept above the horizon, snow-capped, which had at first made them look like distant clouds but had eventually resolved into what they were – the great continental divide. It was in the foothills of these mountains, that Stig had sent Jack’s mother and son for safety. “Okay Stig, I’m not sure what I can do to help though – these last few weeks and days have made me feel like I know nothing about my own world – as if I’ve grown up with blinkers on!” “Well you have certainly had a lot thrust on you in a short space of time – grievous loss, fatherhood, kidnapping and yes, the lifting of the curtain -such as it is – on life here on Hawaii 2!” “You can say that again Stig!” “But I guess why I am asking you for help, is that you have a quick grasp of things, however quiet your life has been up to now, and also you have a stake in solving this. Normally, an emotional involvement is contraindicated in such matters, but you have proved level-headed whatever has been thrown at you! Besides, I don’t have many choices! Don’t get me wrong, I have plenty of resources at my command, like the Rangers, but its at the top that I don’t know who to trust, outside my family of course. And I have the perfect excuse to keep you right beside me – following your kidnap that is so what do you say – fancy being my unofficial deputy?” “You got it, Stig! Now how long till we get there?” “It’s further than it looks – those are mighty big mountains and you can se them long before you get there – say another five hours… We could carry on but I am starting to tire a bit and there’s a town up ahead where we could stay overnight? Oh, and thanks Jack – consider yourself deputised!” “If it’s all the same to you, I’d like to keep driving but I could take the wheel if you like – first official act as unofficial deputy!” “You got it!” said Stig as he pulled over to the side of the road.
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Used to determine whether a user is included in an A / B or Multivariate test.
18 months
_ga
ID used to identify users
2 years
_gali
Used by Google Analytics to determine which links on a page are being clicked
30 seconds
_ga_
ID used to identify users
2 years
_gid
ID used to identify users for 24 hours after last activity
24 hours
_gat
Used to monitor number of Google Analytics server requests when using Google Tag Manager