Baby plus blanket

My previous post was a bit heavy-duty.  Today, I offer up instead:  Cute baby pictures!

Junior was given a beautiful, hand-made quilt by Mrs. A from church.  I think it’s fair to say that they’re both awfully cute.

wide eyed

“I see that camera, Mama.  You can put it down and feed me anytime.”

hi

The ever popular post-feeding smirk:

smirkThe more, the merrier!

Or, “Wait – I think this thing has exceeded maximum carrying capacity!”

with sibs

It’s all in your perspective.

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Philosophy bomb on modern healthcare

I picked up a book at the library a week ago that I find equally inspiring, edifying and appalling.  If you haven’t read “The Art of the Commonplace” by Wendell Berry, I highly recommend it.

I’m finding it necessary to take it in small bites.  This is deep philosophy.  I find it rich and fertile ground for mental growth, and I’m having to stop often and mull over his thoughts.

I would describe Mr. Berry as a Christian agrarian conservative ecological philosopher.  Or something like.  If you like what Joel Salatin has to say, you’d probably like Wendell Berry, too.

Given my recent experiences in the hospital, I was particularly struck by what Mr. Berry had to say about modern healthcare.  Being a social type, I thought I’d share it with you.

The modern hospital, where most of us receive our strictest lessons in the nature of industrial medicine, undoubtedly does well at surgery and other procedures that permit the body and its parts to be treated as separate things.  But when you try to think of it as a place of healing – or reconnecting and making whole – then the hospital reveals the disarray of the medical industry’s thinking about health.

In healing, the body is restored to itself, it beings to live again by its own powers and instincts, to the extent that it can do so.”  [Mr. Berry speaks elsewhere about God’s creation and how we are fearfully and wonderfully made.]  “To the extent that it can do so, it goes free of drugs and mechanical helps.  Its appetites return. It relishes food and rest.  The patient is restored to family and friends, home and community and work.

This process has certain naturalness and inevitability, like that by which as child grows up, but industrial medicine seems to grasp it only tentatively and awkwardly.  For example, any person would assume that a place of healing would put a premium upon rest, but hospitals are notoriously difficult to sleep in.  They are noisy all night, and the routine interventions go on relentlessly.  The body is treated as a machine that does not need to rest.

You would think also that a place dedicated to healing and health would make much of food.  But here is where the disconnections of the industrial system and the displacement of industrial humanity are most radical… aside from our own mortal involvements; food is our most fundamental connection to [the cycle of birth, growth, maturity, death and decay].  But probably most of the complaints you hear about hospitals have to do with the food, which, according to the testimony I have heard, tends to range from unappetizing to sickening.  Food is treated as another unpleasant substance to inject.  And this is a shame.  For in addition to the obvious nutritional link between food and health, food can be a pleasure.  People who are sick are often troubled or depressed, and mealtimes offer three opportunities a day when patients could easily be offered something to look forward to.  Nothing is more pleasing or heartening than a plate of nourishing, tasty, beautiful food artfully and lovingly prepared.  Anything less is unhealthy, as well as a desecration.

Why should rest and food and ecological health not be the basic principles of our art and science of healing?  Is it because the basic principles already are technology and drugs?  Are we confronting some fundamental incompatibility between mechanical efficiency and organic health?  I don’t know.  I only know that sleeping in a hospital is like sleeping in a factory and that the medical industry makes only the most tenuous connection between health and food and no connection between health and the soil.  Industrial medicine is as little interested in ecological health as is industrial agriculture.

I’m very struck by this.  The only houses of healing that I am aware of, where patients may be admitted and tended are all solely for childbearing.  There are no holistic-care hospitals that follow the principles outlined above.  I and the children see a naturopath for most of our health needs, and that care is radically different – and better – than what we receive elsewhere.  If I’d had the option of going to a Christ-centered, holistic-care, naturopathically-minded house of healing for my medically-necessary c-sections, I’d have been there in a heartbeat.

I don’t have much in the way of answers.  But I thought I’d put it all out there for you to ponder as well.

Blessings and good health.

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Big skills for little hands

Here’s a sight just about guaranteed to cause any mom a heart attack.

eyes open please

At least I have full confidence in his teacher!  We really value the opportunities our children have to learn real life skills.  It’s part of the reason we moved to the country.  I’m glad that there are men around to teach them a few of those skills, though, because I don’t think I’d have taught him how to chainsaw till he was older.

Like, say, 30.

Hi Pete

For a truly nail-biting episode, see them in video here.

I’m going to go lie down now.

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Proof

I’m told that photos constitute verification of otherwise unbelievable stories; therefore, I present these as evidence.

Chainsawing class.  Unless actively sawing, the brake must always be On.

class

Putting on safety gear.

gear on

Starting the saw.

start saw

Going…

going 2

Going…

going

Gone!

gone

Next!

next

To she who has a chainsaw, everything looks like a log.

goat

“What just happened??”

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Chainsaw Day

Saturday was a great day.  Friends came over to help with our first round of firewood cutting and splitting.  We managed to rope in several guys with the lure of chainsaw lessons (with Pete – who is a certified chainsaw instructor) and big power tools.

Marci took pictures.  What a photographer!  She puts my feeble efforts to shame.  So – in lieu of showing you my own, which were few and far between anyway (I wanted to play with the saws, too!) – go to her blog and take a look!

Click HERE.

… and if you want to join us, we’re doing it all over again on May 25th!  Give me a jingle if you want to come.

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BIG Tonka toys

I had fun today!

me and Pete and the truck

We have toys to play on… our neighbor said, “You’ve got BIG Tonka toys at your house!”

kids on trailer 2

 

I got to drive the excavator on the right and got a crash course on semis!  (I didn’t get to drive that, though.)  I did get to honk the horn – a childhood ambition fulfilled.

What a blast, literally!

kids on trailer

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Whole wheat bread, with tweaks

Today I had a friend over for a bread baking lesson. As is too often the case when teaching how to bake, I botched the bread. I let it over-rise, and it crashed in the oven. I’m sure she went home and thought I’m a terrible baker – sorry, Marci!

However, earlier this week, when no one particularly cared, I had a terrific loaf come out of my oven. Ain’t it pretty?

bread

I did several things here.

First, I started with my basic whole wheat bread recipe – see the full thing here.

Here’s what I did to tweak it this time:

  1. I made 1/3 of a recipe, which makes one good-sized loaf.
  2. I added ½ cup of sourdough starter.
  3. I didn’t add the dough enhancer.
  4. I let it rise on the counter top instead of in a proofing chamber.
  5. I slashed the top of the loaf to give it the ability to rise higher.
  6. I put a broiler pan in the bottom of the oven when I preheated it, and added a cup of boiling water to it when I put the bread in to bake.

I think it turned out great!  I’ll admit that there wasn’t much sourdough flavor to it; I think the regular yeast pretty much drowned out any taste from the starter.  I’ll have to play around with that.  But the addition of steam to the oven and the slashes in the dough seemed to work out just fine, and the crumb was exactly right for basic sandwich bread.

bread sliced

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