Tinkering, cooking, and eating are three of my favourite downtime activities. So it will come as no surprise that I often go to great lengths to combine all three.

My latest obsession is perfect slow-cooked ribs. Crafted with smoke, fire, and care.

I have been to many dedicated BBQ restaurants, and always thought there must be some secret voodoo that produces the delicate mouthwatering flavour of real Barbeque.

Cooking with fire is perhaps the oldest cooking method, and for many, the most mysterious. Most are willing to pay a little more to dine out, never considering that they could do it themselves – It doesn’t have to be this way!

Like most things, the truth of real Barbeque is of course quite simple.

In my estimation the secret to great ribs is heat, smoke, and time.

With a little knowledge, practice, willingness to fail, and the right tools, anyone can produce ribs with tender fall-off-the-bone flavour, right in their own backyard.

In my limited experience I have learned that every dish requires an appropriate measure of three key elements:

1. The best ingredients you can get
2. Thoughtful preparation
3. Deliberate technique, equipment, and execution

When it comes to ribs, all three elements are vital. Each step contributes nothing but the building blocks of flavour that will penetrate literally to the bone.

For my purposes, I wanted a simple charcoal burning smoker that would allow for moderate cooking times (up to 6 hours) with little attending. There are plenty of commercially available smokers out there. Some cheap, some over the top expensive. You could wait for a sale and buy one, but what fun would that be?

With just a bit of searching I was able to find all the bits you see above for about $60.

What I used:

1. Galvanized Trash-can
2. Stainless Steel colander (to hold hardwood charcoal)
3. 6 x 2″ Stainless Steel bolts and nuts (3 each to support 2 shelves inside)
4. An empty can to hold hickory/mesquite wood-chips or pellets
5. A sheet of thin steel and magnets for a door
6. 2 x 14-16″ wire racks or perforated pizza pans

I even added at BBQ thermometer on the lid (I like to keep the heat below 240 or so).

As you can see I cut a hole in one side of the trash-can to control air ventilation and to be able to add charcoal as necessary (I have not needed to yet).

The colander is loaded with charcoal and placed at the bottom of the can. Allow the the coals to heat to ash, then place the can of  wood-chips/pellets right onto the coals. Cover the door and add the ribs, put the lid on the can and walk away.

Even with the door in place, there is not enough of seal on my smoker to snuff the fire – keep an eye on the temperature and open the door if your fire needs air.

As for a rib recipe, there are a million, and I urge you to make it a million and one.

For the record, here’s mine:

1. 4 x neatly trimmed pork side or back ribs, membrane removed
2. Dusted liberally with dried mustard powder, garlic powder, pepper, paprika, and cayenne powder
3. Wrap tightly and refrigerate overnight
4. When the smoker is ready, add the ribs and spray lightly with a 50/50 mixture of apple juice and vinegar (I use a squirt bottle). Repeat every 45 minutes or so for about 4.5 – 5 hours

After a few hours you should have something like this:

If you like, during the last 15 minutes or so you can add your favourite sauce and heat through.

If you made it this far, why not give it a try yourself? It’s simple, and the results are astonishing.

Now, what else can I fit in there?

Bon Appétit!

Being a recovering musician I still get the urge to get together with friends and jam. There is a magic that happens when the mood is right, the personalities mesh, and the defenses are dropped. The music just flows. These days however, with kids and schedules, it’s not easy to find the time or place conducive to musical escapism. When it does happen, it inevitably ends up being a room full of guitars, endless tuning, plenty of strumming (lots of beer), and not much creating.

Recently, I was in just this scenario when something interesting happened. Like anyone with an acoustic guitar is wont to do,  I began using it as a drum – tapping out a beat on the back and sides. Almost immediately the mushy “watch my hands” chord changes tightened up, and we all felt a rush of excitement as we found a groove and started making music.

Having had the luxury of being the reckless lead guitarist for most of my life I had forgotten how important it is to have reliable rhythm to keep everything on track. I’ve played the drums for 20 years, but I’m no drummer. Still, I can at least appreciate good rhythm.

Maybe what my lazy Sunday afternoon guitar jams need is one less guitar?

Hmmm. Time for a project!

Deciding that  a small portable drum/percussion kit was what I needed, I began scouring the used-webs orphaned drum parts with a plan top build a mini franken-kit. My plan was to go with  just the basics: bass drum, snare drum, and some combination of hi-hat or cymbal. After looking at some very cool Cocktail Drum sets for inspiration, I discovered the Cajon.

One of the most basic percussion instruments you can imagine, the Cajon (literally Spanish for box or crate) is capable of a surprising variety of sounds. A Cajon is a simple wooden box with a hard wooden playing surface (the tapa) on the front, and a sound hole on the back or side. The resonance of the box itself is augmented by the addition of guitar strings or snare wires resting against the inside surface of the tapa. Depending on where the playing surface is struck, a variety of bass drum and snare like sounds can be achieved.

There are several commercial percussion instrument builders who seem to offer all manner of Cajon models and exotic wood combinations. A quick look online and it’s not hard to find lots of tutorials detailing every aspect of DIY Cajon building. I’m not a wood working expert, but this seemed to be within my reach.

Like any artisan crafted instrument, care ought to be taken to select a combination of woods that offer excellent physical structure and a variety of natural tones. Well, at least that is what someone who knows what they are doing would do. I had some 1″ thick  pine panels and thin, 1/4″  Finnish birch plywood. With a lot of glue, some 1″x1-1/2″ internal bracing, and a few screws I made a simple butt joined 4-piece box (top, bottom, and sides). To that I added a fixed flush mounted back panel from the birch plywood (by recessing the internal braces slightly). The front playing surface/tapa  is attached along the bottom and lower sides by many brass screws, about 2″ apart. The top half of the tapa is mounted only at the top centre, allowing more movement and ’slapping’ at the corners.

Cajon - Front removed to show bracing and loose snares.

At first, the movement of the playing surface seemed restricted by having too much contact area around the perimeter. The combination of the 1″ thick pine body, and the 1″ braces seemed to mute the tapa. After routing away all of the brace and most of the side panel material, the playing surface seemed much more lively.

After some trial and error, I replaced the loose snares pictured above with a fixed 8″snare which bows outward slightly to contact the inside of the tapa. This setup seems to yield a nice mix of bass tones and snare snappiness.

Cajon - Front removed showing thinned front walls and fixed snare placement.

More tinkering with the position and tension of the snares has paid off and has resulted in what I can honestly call a musical instrument. The variety of sounds that can be achieved with a combination of bare hands and jazz brushes is pretty satisfying.

Cajon - Here the Cajon tech carefully adjusts the snare tension.

If you are at all curious about trying this project, go for it. With minimal materials and some basic hand tools you can do it too. I have not included any specific dimensions as used for this Cajon because I’m sure you will find some more specific, knowledgeable advice with little difficulty.

Next up I think I will try to engineer a bass drum pedal that throws the beater backwards to make a Cajon-Kick Drum hybrid.

Stay tuned.

I tend to listen to audio-casts when I am out and about, and watch video when I am sitting for long periods. (I have played with an iPod Touch, but I’ve never felt comfortable sitting on a bus watching video.) I like small.

Out of necessity, I hop back and forth on several computers all the time. I use several PC and Macs. Some wide open, some firewalled to the hilt. I run VMware as well, and virtualize Windows and Linux on my Macbook to use as necessary. I consider myself pretty neutral in the Mac vs. PC argument. Both have their uses. I just want my tools to work and get the job done.

When my beloved first generation iPod Shuffle finally stopped working (best form-factor ever!), the search was on to replace it. The obvious choice would be the new iPod Shuffle, but I was starting to long for a display and menus. The 4th Gen iPods sure are pretty, but feature wise I could not reconcile the price premium as compared to the many other capable players available.

Specifically, the 4G Sansa Clip is (to me) the best of all micro players:

• Very, very small
• Nice display
• Built in mic (neat plus)
• FM tuner (nice bonus)
• Drag and drop USB Mass Storage Device

I knew I was going to sacrifice some of the seamless ‘Apple Experience’ I was used to when syncing with iTunes, but I fell in love with the Sansa Clip. While there are several PC options for syncing libraries, just for fun I wanted to find a reliable method for syncing a non-iPod to iTunes on the Mac.

Sure enough there are many Mac applications and Applescript workarounds that attempt to simplify the task of migrating iTunes libraries and playlists to a removable device.  Two in particular were pretty cool: SyncTunes and iTuneMyWalkman. While functional, they are a bit cumbersome and strip away the elegance of iTunes.

I was beginning to think I made a big mistake not getting another iPod. It was only after relating my frustrations to a non-techie friend that I realized my error.

My problem was not that I couldn’t get the Clip and iTunes to play nicely together, but rather that I was not solving the right problem.

By being hard-headed and making sport out finding a band-aid solution to kluge together iTunes and my player, I had abandoned my particular Use Case:

• Find the perfect device (for me) and the simplest means to load it with audio podcasts no matter what computer I’m at.

For inspiration I looked here: Podcatchermatrix.org. Enter PodcastReady and MyPodder. I had heard of this application years ago while trying to make my Treo 650 useful. Back then it was called ‘Podcatcher on a Stick’.

MyPodder is a standalone application that runs ON the portable device, and through a very simple interface facilitates managing and downloading many forms of syndicated content straight to the device. No duplicate versions, no synching. There is also a launchable web client that makes searching for and discovering new content a breeze.

Best of all since this cross platform application is on my Sansa Clip player, I can update and manage my podcast subscriptions from just about any internet connected computer. (I have not fully tested the Mac and Linux implementation, but they are part of the same ‘folder’ of apps.)

I still use iTunes on the Macbook for subscribing to video podcasts, because that’s where I watch them -  on the nice big screen.

Now, my portable media is just that: Portable.

It’s true that hindsight is 20/20, and that our appreciation for things grows over time, but with age and experience I am learning to spot a good thing when it’s right in front of me.

Sometimes though, it still takes a good kick in the ass to make me sit up and take notice.

At a time when I would probably not have otherwise considered a change in career I am suddenly compelled to focus on uncertainty, next steps, and the stress of navigating from the way it is, to the way it’s going to be.

To make a long story short, my current employment situation is in flux. My department is undergoing a much needed overhaul, which in the fullness of time I must admit offers the promise of more productivity and efficiency. In the meantime though, it has shocked me out my routine and has initiated a great deal of soul searching.

Being a realist I accept that at anytime my ‘job security’ is 50/50. At any point I can choose to walk away. Conversely, I’m not so arrogant as to think that no one else could be found to do my job. It’s a cold equation.

What has come as a surprise however is that despite recent distractions, I still love going to work. Everyday I tackle challenging problems which are stimulating, rewarding, and fun. I have access to the tools I need to be creative and productive in a boisterous, supportive environment. Best of all, I get to do it with a group of people I am proud to call my friends.

I think I make casual friends easily, and I’m sure most work environments spawn healthy camaraderie. However our alliance seems different than any professional relationship I’ve experienced before.

While different in many ways, together we are greater than the sum of our parts. We spar with each other in good times, and rally around each other in the bad.  We are a team of Straight-Men (and Ladies), none of us willing to surrender the punch line. We wage combat with relentless verbal jousting and mordant comedy. Always with admiration, never with derision or contempt.

We do our work with a glib nonchalance that is often mistaken by observers as carelessness. To each other though we expose the breadth of our passion, and our commitment to getting it right. Outwardly bashful, afraid of appearing to care too much – we recognize ourselves in each other.

And there’s the rub.

While I scramble to manage the obvious practical considerations of career path, income, and security I am also aware that I am not at all prepared for the possible end of this collective friendship,  – or rather – kinship.

I’m confident that we will always remain in contact, but we will never be as connected as we are now.

On one hand I feel better that I have taken this time to collect my thoughts, Yet, I know it will not cushion the blow when it comes.

Maybe it’s true that we will not really understand what we have until it’s lost. Perhaps we understand it too well. Maybe, that is the luxury of loss.

David Ross MacDonald - YouTube Video

This past weekend I was delighted to spend a few hours at bobcathouseconcerts chatting with, being entertained by, and ultimately admiring David Ross MacDonald (www.davidrossmacdonald.com).

If you have never been to a house concert, you should give it a try. It is an opportunity to see an artist perform in an intimate setting which inevitably produces an unforgettable experience for performer and audience alike. Add to that some exceptionally gracious hosts, delicious food and drink, facinating conversation with passionate new friends, and you have what amounts to Speed-Dating with a much happier ending.

Because I live nearby I could hear a bit of guitar and fiddle emanating from the house so took the liberty of heading over early. When I arrived I was surprised to hear our humble host Bob LeDrew and friend Heather were ‘rehearsing’ a couple of opening songs (by rehearsing I mean that Heather had arrived from Iqaluit an hour or so earlier and they almost played each song once).

For me, music has always been more than the physical act of creating sound. Whether playing alone or with a group in front of an audience I was (am) never too caught up in the mechanics of playing my instrument. Rather it’s the emotion that’s created and they way I’m touched by experience.

The same holds true when I am the audience. I can pretty much remember where I was and how I felt the first time I heard a particular song, or watched a particular performance. Because of this I am generally a pretty tough critic and expect to be moved by the experience. On this night I was not disappointed.

For the most part I rely on one measure of how much I like a particular performance: Does it get my fur up?

At the first note of  Bob’s warbling tremolo charged guitar and Heather’s haunting fiddle work I had goosebumps on the back of my neck, and they remained there until the end of their set. Their vocals were an uncannily perfect hybrid of styles. Either would have been suitable and distinct solo performance. Together they were utterly delightful.

The cozy environment and ‘homer’ crowd was perfect for Bob and Heather, and as I commented to a fellow audience member I thought it unfair for David to follow. How could he top that? He did.

David is a disarmingly charming guy. Hailing from Australia and having travelled the world (nearly every corner of Canada) he was able to converse with insight and humility with everyone on matters local, national, and beyond. In fact, as a result of living much of the time in Western Canada David demonstrated to me that he is more in touch with recent Canadian Politics and social issues that I am. And I’m not proud.

Throughout his performance David was able to seamlessly weave together stories of his childhood and travels with his intricate guitar playing (some of them he would confess, were even true). Between songs he would almost apologise for getting lost with his eyes closed as he relived the pictures in his mind. In the dimly candle-lit parlor I often peeked around the room to see nearly every one’s eyes shut as well, as we all made our own movies to the score.

His wit and effortless playing belied the complexity of his compositions and thoughtfulness of his storytelling. I listened in awe and his fingers danced on the guitar. I was humbled as I have long since surrendered the notion that I will ever command a guitar like that. Theirs was a display of symbiotic beauty, one I feel privileged to have witnessed.

I can’t say if you would have liked to spend an evening like this, but I am sure you should find out for yourself. House Concerts offer a kind of intimate setting and exposure that offers immeasurable benefits both audience and artist.

You can have a listen to David’s music on his website www.davidrossmacdonald.com and decide for yourself if it’s your kind of thing.

If you are in a hurry and stuck for fresh ideas, this quick and delicious pasta dish can save the day. Using just a handful of ingredients you can build a one plate meal with complex flavour and texture.

You can balance the ingredients to your taste, but I encourage you pick your ingredients in pairs and try to combine opposite extremes. In this recipe for example, I offset the crispness & saltiness of the bacon with the grassy sweetness of spinach. Similarily I combine the large warm slivers of soft mozerella with a sharp tasting grated romano. Go nuts.

Add your favourite pasta and you can prep this meal on the fly and you should be able to go from zero to plate in 15 minutes or less.

Use it as a template and let your imagination run wild. Be patient and experiment.

Yield: 4-6 servings

Ingredients

• 1 hockey puck size slice of pancetta or 8 – 10 slices of bacon, diced
• 1 – 2 large white onions, diced, about 2 cups
• 1&1/2 cups slivers of mozerella
• 2 cloves of garlic,  finely chopped
• 2 cups loosly packed spinach
• 1 tablespoon caraway seeds
• Freshly ground black pepper to taste
• Grated romano to taste

Preparation and Cooking (15 minutes)
You can do this start to finish on the fly, no prep time needed.
Start by preparing a pot of your favourite pasta, then:

1. Heat a deep skillet medium-hot.
2. Dice the bacon or pancetta and add to the hot pan let it get crispy .
3. Dice the onion and add to the pan and reduce the heat to medium.
4. Cook until onion is soft, add garlic and spinach, toss gently, and remove from heat
5. Plate pasta, top with bacon/onion/spinach, top with cheeses and ground pepper.

Totally simple. Totally yummy. Vary the ingredients and try it often, soon you’ll make it your own. Enjoy.

I mean no disrespect to you or your mother. Or her mother. But, my mother and her sister made a sauce which is better than any you’ve had before. I realize this is a bold statement, and I am open to the possibility that I may be wrong, (I’m not) so I urge you to give this recipe a try and let me know.

The genius of this dish is that while I respect that there is a storied history, and limitless regional variety of what is ostensibly an Italian classic, this ‘aint one of them.

My mom is from Vienna, not Sicily, and so there is no pretense of Old-World classical Italian village anything. Just pork fat goodness.

You could add fresh tomatos, mushrooms, or cellery. But why? In the words of my friend Matt who has eaten at my mother’s table: “Some people make meat sauce. Mrs. Hofstätter makes meat!”.

Yield: 6-8 servings

Ingredients

• 500g / 1.15 lbs. lean ground pork
• 8 – 10 slices of bacon, diced
• 1 – 2 large white onions, diced, about 2 cups
• 1 small can tomato paste, 156 ml / 5.5 oz
• 2 tablespoons all purpose flour
• 1 tablespoon dried oregano
• 1 teaspoon each: cayenne pepper, dried chili flakes, garlic powder, black pepper

Cooking (10 minutes prep, 45 – 60 simmer)

1. In a skillet, cook the bacon until crispy
2. Add the diced onion and cook until browned
3. Sprinkle with the flour and stir gently until all the fat is absorbed
4. In another large pot, brown the ground pork
5. Add the dry spices and tomato paste and mix well
6. Add the bacon/onion mixture and 1 cup of water to the large pot. Mix and cover
7. Simmer for 45 – 60 minutes

Serve over spaghetti or your favourite pasta. Vary the ingredients and try it often, soon you’ll make it your own. Enjoy.

My friends Chuck and Michelle introduced me to this dish many years ago. I think Michelle grew up it with in the UK and they adapted it while spending time at various Canadian Forces bases around the world. Although more modest than my version; using ketchup, milk, and raisins, I must give them credit for teaching me the basic flavours of the dish. The combination of sweet and spicy is a hit everytime.

Thanks are also due to my college friend Sukhwinder. When I made her this dish nearly a decade ago at a class potluck, she was reluctant but impressed with the result. It was only after passing this test that she shared with me the secret of Garam masala. Once I learned to eschew the grocery store ‘Curry’ powder in place of some authentic flavour, I was able to bring this dish to a new level.

If you have a local Indian Grocery, go and start a conversation. You will get the attention of every grandmother in the store when you ask for some ‘masala to make a curry’. Even if you start with some more readily available spices, I’m sure you will learn to love a new combination you might not have tried otherwise.

To be honest, today I mix and match with masala, prepared curry powder, and few other non-Indian flavours. The recipe below is what I typically use today. Be patient and experiment.

Yield: 6-8 servings

Ingredients

• 2 boneless skinless chicken breasts
• 1 – 2 large white onions, diced, about 2 cups
• 1 small can tomato paste, 156 ml / 5.5 oz
• 1 can pineapple chunks and juice 398 ml / 14 oz
• 1/4 cup milk
• 2 tablespoons salted butter
• 2 tablespoons vegetable oil
• 1 tablespoon each: cumin, turmeric, fennel seeds, caraway seeds
• 1 teaspoon each: dried chili flakes, ground cinnamon, nutmeg, garlic powder, black pepper

Preparation (10 minutes)

1. If want to be fancy you can blend all the spices together with a mortar and pestle or a coffee grinder.
2. Chop the chicken into 1/2 inch cubes. I find having slightly frozen chicken makes for even chopping.

Cooking (45 - 60 minutes)

1. In a large pot or dutch oven over medium – high heat, add the cooking oil to cover the bottom. Add all the diced onions stirring often until softened and slightly browned.
2. Add the chicken and all the spices and keep stirring and tossing for several minutes to cook evenly and prevent anything from burning.
3. When you are satisfied that the chicken is cooked through, reduce heat to a low simmer.
4. Add all the tomato paste, pineapple chunks with juice, milk, and butter. Stir gently until evenly mixed and cover for 45 minutes to an hour.

Serve over rice with naan or any flatbread. I have substituted the chicken with shrimp, sausage, and even meatless with big earthy vegetables like eggplant and turnip. Vary the ingredients and try it often, soon you’ll make it your own. Enjoy.

Everyone has a Flank Steak recipe. Here’s mine.

This easy treat can be enjoyed as a meal, side dish, or atop a hearty salad. This recipe becomes magical not so much by the ingredients, but rather by the combination of marinating time and cooking technique. Be patient and experiment.

Yield: 6-8 servings

Ingredients

• 1 medium – large flank steak
• 2 tablespoons dried onion flakes
• 1 tablespoon fresh ground pepper
• 1 tablespoon paprika
• 1 tablespoon dried mustard powder
• 1 teaspoon each cumin and turmeric (or prepared curry spice)
• 1 teaspoon garlic powder
• 1 teaspoon coarse salt
• 1 cup of pure maple syrup
• Some of your favourite BBQ sauce

(Feel free to substitute you favourite Steak Spice blend to taste. You can substitute fresh garlic and onion, but you will need more and they tend to burn on the grill)

Preparation (10 minutes, prepare up to two days in advance)

1. In a 1 – 2 inch deep dish coat both sides of the beef with maple syrup. Allow the excess to collect in the pan
2. Blend the dried spices together and dust half onto one side of the beef, saving the rest for the other side.
3. Tenderize first side of the beef by piercing thoroughly with a fork, do not mash or thin the meat. ‘Encourage’ the maple syrup and spices to penetrate the surface.
4. Gently flip the beef as not to displace any of the marinade, and repeat with the remaining dried spices.
5. Cover the pan securely and refrigerate for at least 24-48 hours.

Cooking

1. Preheat BBQ to very hot (Gas:350-400 deg. Charcoal: very white, no flame).
2. Clean and lightly oil the grill with vegetable oil (or just about anything except olive oil), allow to smoke a minute or two.
3. Place beef onto grill at an angle, and cook undisturbed for 3-4 minutes. Lift and rotate 90 degrees. DO NOT FLIP. Cook an additional 2 minutes.
4. Flip the beef and cook for 2-3 minutes. Rotate again and finish cooking for 2 more minutes. Note: Cook to just under your desired doneness, beef will continute to cook after removing from grill.
5. Place the beef into a dish and brush lightly with BBQ sauce and cover.
6. Leave undisturbed in a warm place for 25-30 minutes. Slice into 1/4 inch pieces across grain and serve.

Vary the ingredients and try it often, soon you’ll make it your own. Enjoy.

The trend in older neighbourhoods like ours is to bulldoze, build substantial structures, and sell. Unfortunately, the huge cost involved in flipping a new construction motivates developers to maximize on the return as quickly as possible, without due regard for what they leave behind. We enjoy some very old, and very new homes, healthy lot sizes, and many large mature trees. I won’t pretend that I know how to design a home that is at once modern and integrates into an existing community, but I it seems obvious to me that it is common sense to try.

The objection from the residents was two fold:

1. The consensus from the neighbourhood at large (not just the adjacent properties) was that no consideration was made for the aesthetic impact of this particular design.
2. There was a clear violation of the zoning bylaws.

In this case, the request seems to have (so far) not met the requirements for ‘leave’ or buffer zone between the dwelling and the property line. Essentially the plans are too big for the property. The community rallied, and through an impressive co-coordinated effort has prevented the developer from gaining a variance to the current regulations.

Time will tell if the decision is final, but for now this part of the story is over. Well done. Congratulations.

What surprises me most about this whole experience is how much I care. It may seem an odd perspective, but not one that is entirely inexplicable.

You see, while I live the neighbourhood (and have for 37 years), I rent my home. Add to that my dwelling is a non-traditional duplex I’ve always felt like I did not have any ’skin in the game’.
My wife’s family is for the most part rooted in Canada, back several generations.
My family emigrated from Europe 40 years ago and our history here is short. It’s not my parent’s house. I have no physical roots here. I have no mortgage.

I have however lived here my entire life. I was born, schooled, played, strayed, and married within a mile of where I sit now. I have lived elsewhere for brief periods, but I always come back. Interestingly, as we begin to investigate purchasing a home, our top priority is to remain within about six blocks of where we are. I always thought it was the physical attributes of this part of town that attracted me. I am beginning to realize that it is the people that makes this area appealing. Not in a misty good-neighbour way, but through compassion and hard work they shaped the community and make it shine.

So why write about it? It’s my small way of saying thanks.

I thought that community associations were busy work for bored meddlers. I have never felt civic minded or oppressed enough to rise to action. But lately the issues I dismissed are someone else’s concerns are showing up on my radar.

As it turns out, I do care where the 4-Way Stop is, when the snow is plowed, and whole bunch more. Perhaps it’s just because I’m getting older, perhaps it’s the instinct to guard my children shepherd them into becoming constructive people.

What has been top of mind to me this week is that we are (to strain the metaphor) the roots for our children. We could plant them anywhere. We are choosing to raise them here. I want to teach them that being part of the community matters. In my short time as a parent I have learned that the only lessons that stick are ones led by example and so if I want to teach them to cherish their surroundings I ought to do my part and contribute.

It’s the people of community helped make that clear to me, for that I am grateful, and hope to repay the favour.