 Arborists are one notch above master carpenters in my book, only because some of them swing from trees while they work. There were at least ten of them here last week cutting down an Elm hanging precariously over a balcony out back. In numbers and duties they reminded me of the efficiency of a French kitchen brigade, with ranks running from sweepers to climbers. I’m sure a few of the ground crew were apprentices or interns. The scent from the chipper out front was a parting gift. I wanted a big bowl for my desk but was too shy to ask. The fragrance triggers something primal. Think of the smell of a hot cedar sauna. The Elm was not in a location to accommodate a truck and bucket, and there were dead sections in the top of the trunk. All factors that make the climbers job in the canopy with a chainsaw interesting. I watched one of them recover beside his truck after, drinking water and catching his breath. It is physical exertion, and I went looking for the laws governing safety. Danger is part of the attraction to the job. A charismatic Irish man I once knew turned his career to the study of trees. I thought of it as a sign of well-being — planting his life in sanity. Also, his black humour, which made me belly laugh. Some of the gnarled, velvety roots were poking out of the crumbling clay bank. They left a tall stump to ensure it did not topple over and accelerate erosion. Tree roots are structural stability for riverbanks and there are laws governing removal. Living next to significant parkland with an astonishing diversity of trees teaches you about changes in the environment and the thoughtful conservation response. Through the trees beyond it are glimpses of the Humber Marsh — a breathtaking micro-environment. You can’t imagine how many gorgeous photos I have of it. My heart melts all the time. Thank you WMD Tree Services for answering my questions. You’re a top-notch crew. *** The rusks above have been on heavy rotation in my kitchen lately. I’m attending a community building event this week and am bringing it as one of the snacks. I think of it as a fresh variation on Serbian Ajvar: chop and combine the last of the summer tomatoes, sour dill pickles, roasted yellow pepper, white onion, celery, celery salt, sugar, pickle brine, apple cider vinegar, and olive oil. Let it sit for a couple of hours at room temperature to get picklelicious. I put it on crisp Greek sesame rusks with a palette knife of labneh and garnish with dill flowers. This American Masters documentary on Willy Nelson is stunning and nourishing. His voice and guitar picking sound like honey. A grade schoolteacher praised his poetry. *** These two songs came into my playlist in this order and fit together. 'Cause the breeze don't blow 'cause you want it.” 20222021Comments are closed.
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