Summer Evening Scribbles

I am sitting at the top patio of my garden in the dark. I know this picture is of the garden in the daylight, but the one I took of it in darkness was rather lacking in visual information. "Top Patio" makes it sound grand: The garden is really only 45 feet square. Originally on a thirty degree angle, Mrs E designed it cleverly such that it is now on five levels. I am at the penultimate level, shaded from the freshening wind by the  black bamboo on one side and hawthorn and hornbeam hedge on the other. The sultry heat which we had for a few rare and precious days has departed and though I enjoyed the novelty, this is far more comfortable.
It is quite dark now and I have a fairly rubbish wind-up lantern with which to see the keyboard by. (I can sort-of touch type but the variety of keyboards I use, their haptic differences and the relative placings of special characters necessitate me being able to see the keys)
In the hedge behind me is some insistent and occasionally indignant rustling. I would like to think it is tiny people who live in the base of the hedge and it was accepted in more superstitious times that hedges were impenetrable places which harboured spirits (indeed, I believe the words "hag" and hedge have similar origins). Sometimes when I work from home, I feel as if strange eyes are regarding me with amusement at the folly of my arcane daily transactions. When I look, perhaps I see a movement. Or perhaps it is just a blackbird or wren darting for cover.

Tonight, I was startled by the sound of something scrambling under the fence. Scratching and snuffling, a hedgehog squeezed under and proceeded to nuzzle around myopically for slugs in the leaf litter. So much life goes on around us without our knowing. A toad is waddling under a ledge of marjoram, frogs croak in the pond. And normally, I am indoors oblivious to this other world.

But tonight, I am out here in the dark, with a pint of Bath Ales' finest brown English beer. Actually, I just quaffed the last half inch from my glass and it causes me to muse on something that has been bothering me for a while: Enjoyment. Pleasure. Experience in general perhaps ?

I enjoyed the beer. I enjoyed the pouring of it, the settling of the bubbles into a creamy head, and of course the drinking of it.  I enjoyed the feeling of having three quarters of it remaining as I drank it. And I enjoyed savouring the last mouthful.
And now it is gone. I have the memory of its enjoyment. It's a good memory. I shall, as with many other good memories, revisit it. Beer does leave one with a wonderful sense of having consumed something so very satisfying and it made me ponder for a while upon what precisely I enjoyed about its consumption.

So, this brings me on to what I refer in my head to the "choc ice" question, which popped into my head yesterday as I ate a magnum double choc caramel Mrs E had thoughtfully bought for me:

If I have a choc ice, and you have a choc ice, and I eat mine in half the time you do, who, ten minutes later can deem that they had the most pleasure?
Or if one day I eat it in a minute and another I eat it in three, how can I know which of the two, from the vantage point of now, in the relative future gave me most pleasure? In both cases, I will have had the enjoyment of eating a choc ice. Did it matter if I ate it fast or slowly?

Ok, I suspect the answer is irrelevant anyway, but it gives me pause for thought each time I tear open the packet of a choc ice. How best to enjoy it for posterity. Or now.
In general, it seems most pleasures are best savoured. This gives a longer "now" in which the sensations can be enjoyed, But the subjective memory of a now that lasted three minutes is much the same as one that lasted a minute. Isn't it?

It seems a silly way to waste mental energy I know. But it has implications. So many pleasures are to to be had and how best are we to enjoy them? Long savoured or merely a quickie?

Beats me. Anyway I need another pint. And the insects are biting me so I am going inside. Goodnight everyone!

Successful baking from Mud and Enthusiasm

So, last Saturday, I could contain myself no longer and I finally decided to fire up my oven. I called my friend Steve, with whom I had constructed it the week before and like two ridiculously excited schoolboys, at 6 o'clock, we lit it. I had started the dough, with strong durum flour, at breakfast time, put it in the fridge for a few hours, given it a good slapping-about mid afternoon and then left it to prove for a few more hours.

Well, a few hours later, the oven was getting hot to the touch and there was considerable amount of heat coming out of the front of it. So we made a pizza and swept the embers to either side of the base of the fire. Placing the pizza dough on the paddle, or "peel" as I believe it is called, the first flatbread was plonked unceremoniously inside.

Well, it wasn't an immediate success. It fell into the ashes and the edges were a bit gritty. But the principle had been proven. We had baked our first bread in a home-made clay pizza oven made from clay from my flower beds!
So we made up a proper pizza and rearranged the ashes a bit more. This time, I blocked up the door with a bit of plywood. The results were better, although the shape rather reminiscent of the Isle of Wight. But it cooked, and we ate it and it was lovely!

The next attempt went better. the oven was warming up now and the outside too hot to touch. The technique to get the dough off the peel left something to be desired and an accidental folded-up calzoni was produced, which now tasted something like we had hoped.

Many hands appeared, to grab a slice, and enthusiasm was building along with the heat. we were getting the hang of it now.
Well, by now it was getting late in the evening and the oven was fair singing with heat. We had one ball of dough left, sufficient for one large final pizza. On to this one went bacon, mushrooms, chorizo and olives. Five hours after lighting, the oven was perfect. And we had run out of dough. And beer. Luckily by then, i was on to the blackberry wine, which now has a lovely fizz, so I had it with creme de Mur, and this was gorgeous. But that's another story.

This pizza was the best I had ever tasted. Our deep satisfaction from our endeavours - the idea, the construction, the toil, the lighting of the fire, the cooking - all converged upon this one glorious moment of shared consumption.

Much was learned that night about how (not) to use a clay pizza oven. It seems the way to do it is to light a fire a good four hours earlier than you need to use it and to get the base and structure really hot before attempting to cook anything in it.
Then, when there is a layer of glowing embers a good 5cm deep over the whole base for a significant time, remove enough to make space for the food, and sweep the remainder to the sides. These then need to be kept on fire and flaming with small, thin, long pieces of kindling. After that, you have a wonderful hot space at perhaps upward of 400C in which to cook (very quickly). In here, pizza, bacon, lamb kebabs or even small loaves of bread can be cooked. More experiments will continue. I shall keep you abreast of developments, but for now, I am retiring to the patio with a glass of lemon wine to sit and look at my oven and to pretend it has a fire in it.

Everything is better outdoors, even cooking

I did say I would describe the process of building my recent project. I have quickly written down here how we threw the thing together. It's not particularly comprehensive and better descriptions of how to build clay ovens are available elsewhere on the web. But this is what I did.

My garden contains about six inches of soil under which is a seam of thick, impenetrable clay. I always considered this to be a bit of a disadvantage where gardening is concerned, but after a recent Hugh Fearnley-Whittingstall program on telly, a friend of mine, who is really into his bread making, expressed an interest in building one and before you know it, there was beer and a plan. I had been feeling a bit frustrated and generally thwarted in my recovery and still not allowed to drive since my haemorrage. So it was good to be finally doing something constructive.
Hence, one rainy day, I dug a big hole in my garden and extracted some clay. It was the right kind, as you can tell by making a blob of it and dropping it from shoulder height. If it splats and remains intact, it will work. If the blob fragments, what you have is mud, not clay.

Then after the strenuous task of gathering all the materials from the allotment for the plinth (I used an H shape of breeze blocks and four heavy duty slabs with one 2 x 2 foot slab as the base, overlapping the inner corners of the other four) we made a former from sand in the required shape of the inside of the oven and covered it with wet newspaper.

I used two 3 gallon potfuls of clay to an equivalent amount of builders sand (a pound a bag from the B&Q). The sand was laid over the clay and then stomped for half an hour or so to mix it up, turning the corners of the tarp every now and again to flip the mix over.

Beer was added to us as we performed our merry dance. Bath Ales Gem is an excellent oven-making beer which I can thoroughly recommend. No product placement, I just like it.

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Then, the clay/sand mix was made into “bricks” which were really just fist sized blobs, and these were laid around and over the former to cover it up to a depth of about 2 to 3 inches. I did use a strip of chicken wire to reinforce the structure. Whether or not this was a good idea, I cannot yet say but I couldn’t think of a reason not to.

Eventually, we had a kind of clay igloo about three feet across and 18 inches tall. At this point, we felt most pleased with ourselves, mainly as we had only really decided to get started at about three o’clock and it was now nine and it was two pints and one clay-igloo later.
It didn’t look like rain, so we left it drying out and my friends went home, whilst I went to chip clay/sand mixture off my hands and out of my hair in the shower.
Next morning, it seemed to be still there and hadn’t fallen down, so I cut a door in it. Wisdom maintains that for the fire to draw properly (for there is no chimney), the door must be exactly 63% of the height of the chamber within. Well, i am know for my inaccuracy so we cut it by eye and oddly, it seems to be just a bit over 60%. i will let you know how the fire burns with this approximated doorway. It is wide enough to accept a 12″ pizza tray and that is all I care about frankly.

After the door was cut out, I left it a few hours and then scooped out the sand former. Now we had something that looked like what was supposed to. I felt most chuffed, if a little anxious about the cracks that were beginning to develop
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Thinking about it, cracks are bound to happen. This is clay we are dealing with after all, and as any architect or housebuyer knows, clay dries out and stuff cracks as a result. But, my research on the web  seems to indicate these cracks are nothing to worry about so I stuffed them with some left-over clay/sand mix and all seems to be well so far. If they open again, I shall stuff em again. Simple as that.

So ,now, i am just waiting for it to dry out properly so i can light a fire in it. This feeds two of my primeval desires: fire and food. If it doesn’t crumble into a pile of fragments, then some flatbreads will be baked therein and success will be declared. Mark I clay oven will be declared fit for purpose and festivities will ensue.