In 1994 my brothers an I designed and built a crawfish table (well… adapted a picnic table design, to be honest) — a table made for the intent of standing at and eating crawfish.  Once a pot of bugs was done boiling, it was hoisted up and dumped out onto the table, an inner and outer rail keeping them corralled onto the table-top. Folks bellied up to the table and ate their fill without the need to grab a pile and go find somewhere else to settle in.  While eating, the shells were pitched through a hole in the center directly into a garbage can, rather than making a pile of them to be dealt with later.

Like all of the outdoor furniture we built, it was a heavy, solid, sturdy, beastly monstrosity — anything worth building, was worth overbuilding. Made from pressure treated 2x lumber, it would withstand the elements and insects. It was coated with more than five layers of outdoor polyurethane to help protect it from the crawfish, and us from the chemicals used to treat the wood. Our little furniture “company” was known as Hurricane Furniture (prophetic, I know!), on the premise that come a hurricane or tornado, you should abandon your home and seatbelt yourself into our outdoor furniture — you’d be safer (“tornadoes just bounce right off of our shit”).  It was branded with our signature logo — literally branded — burnt right into the wood.

This table saw eleven years of life in the sun, rain, heat, humidity and cold. Eleven crawfish seasons this table was put to use, occasionally hauled from house to house as needed. It stood the test of time. It was damn near indestructible.

Damn near.

It didn’t give up without a fight.  Oh no. When I evacuated for Katrina, I put it in front of my garage door to ensure the wind wouldn’t blow it open. It was a silent sentinel, a guardian of my tools. The storm hit and I was the lucky recipient of 9′ of water on my street. That foul, acidic water didn’t recede for more than a week, and the table was beneath it the whole time. Upon my return I found it, just about where I left it in front of my garage door and still holding it closed, only it had tipped over onto it’s side and turned 90 degrees. It was still intact, but the table-top had warped and twisted and it was fouled with dirt, the borderline bulletproof polyurethane coating eroding away from the wood. Sadly, the table was ruined beyond future use.

After the storm I moved to Austin, carting my meager surviving possessions with me. Among them was my crawfish boiling pot and burner… they were in the garage attic, and had survived high and dry. I vowed to return to my duties as boil-master some day, but unfortunately that was hard to do in an apartment.

It took a few years, but eventually I got back into the groove — there are live crawfish to be had in Austin, the best ones being trucked in from Lake Charles for pickup on Saturdays during the season. I host a boil a year now, and generally act as boil-master for at least one other hosted by friends, sometimes two. I missed it, dearly. It’s a lot of work, but it’s in my very bones. It calls to me. It reminds me of home, family, and good times. It allows me to make more good times, and carry on healing bits and pieces of my soul.

But, there has been a big, overbuilt table-shaped hole these last seven years. The absence of the crawfish table has not gone unnoticed, or unlamented. I’ve had a yard of my own for it to live in for many years, but hadn’t had the opportunity to build a new table.

Until now.

I knuckled down, and made a new one this year. It took a little digging to find the original designs I had, and some CSI-like action — oh yes, I was a clever motherfucker, for the original designs were done in CorelDraw v3, and nothing opens those any more, not even CorelDraw. Using a hex editor I was able to extract the shopping list and some basic notes I had jotted down. I was also able to see the postage-stamp sized preview to determine that I used five boards for the table-top, giving me the overall dimensions — 3′x5”.

I redesigned the table digitally (in a format that is more universal and likely to stand the test of time). I kept the same basic design and expanded the table-top to 4′x6′. I tweaked the height a bit. I also changed the way the inside rail fastens to the table — from pegs in holes, to a routed recessed area. I’ve also added a removable second tier table made of PVC that can be used to put drinks, paper towels, etc, replacing the paper towel rods drilled into the outside rail, and the car-window drink holders as well.

All the while I was cutting and assembling the lumber, my brain kept whiplashing back to 1994, and building the original table with my brothers. It made me smile for the connection to the past and to my family, and a little melancholy to think of the distance between us now, both physical and emotional — one more thing to thank Katrina for. All the while I was sitting underneath the giant wooden hulk, brushing on polyurethane, I was reminded of how much I despised getting that lovely crick in my neck the last time, and how much — after five days — I was getting damned tired of the smell of it.

But most of all, through all of the table construction, the thoughts looming largest in my mind were: I hope I do this justice, I hope this lives up to what we had created before… I hope I do my brothers proud.

They taught me well, those knuckleheads did. We didn’t always get along, and we never quite knew how to show healthy affection for one another other than through incessant teasing and verbal sparring, but they knew how to create, and they passed that on to me. When there was sawdust in the air, all was right with the world.

Here are the fruits of my labors, and I can’t wait to put it to the test in a few weeks time. I was even sent our brand so that I could properly mark anything I build, proclaiming it properly built in the finest tradition of Hurricane Furniture.

And here are three of the jackasses that helped make me the jackass that I am today. Love you all.

The bookshelves are done, now we progress to the next stage in the living room and hallway… ceilings and walls.  I’ve already started doing patchwork — proper patchwork, not the stupid crap that folks pass off as patchwork, like, say, two layers of masking tape over a hole in the wall that was then painted over.

Fuckers.

The old molding is already gone from around the doors and baseboards.  I’ve tested a spot on the ceiling that needed some TLC to ensure that we can simply wet the old popcorn texture down and scrape it right off (this worked surprisingly well!).  Tomorrow we start laying down sheeting on the floors and taping it along the walls at the ceiling line, so that we can start scraping the texture off in earnest.  Then we can re-texture the ceiling with something more pleasant and subtle (a knockdown texture, also known as a “California Ceiling”… it’s pretty much what’s on the walls already).

Then we paint.  Ceilings and walls, two coats each.  Anything will be better than the “beige available in 55 gallon drums” that’s on the walls now.

We’ve completed four of the six shelves — routing, sanding, staining, sealing and all — the last two should get wrapped up this week.  The completed four are stowed in the dining room until we can do all the rest of the work in the living room… which starts next week.  ”And miles to go before I sleep…”

Here’s a pic to document the progress so far.  While not easily seen here, the stain brings out a gorgeous pattern in the birch, very reminiscent of ripples in water.  The maple trim on the front edges is ever so slightly lighter in shade than the birch, and I think it makes a nice accent.

As previously mentioned, we’ve been working on bookshelves for our living room lately.  We’re building six 8′ tall, 9″ deep shelves that will take up about three quarters of one wall in that room.

The shelves are made from birch veneered ¾” plywood for strength and affordability, and the facing edges are being trimmed with ¼” clear maple.  I started with five sheets of 4′ x 8′ plywood and ripped it down to 9″ x 8′ strips, then cut those into the respective shelves and sides.  The trim started as 19 pieces of ¼” x ¾” x 10′ maple which was cut into appropriate lengths for the shelves and sides.

We’ve been assembling them one at a time in the evenings during the week, and stacking them in the dining room until we move onto the next phase: trimming/staining/sealing.  Basically, the trim needs to be routed flush with the sides and shelves as it’s a fraction of an inch wider than the plywood (useful for making aesthetic adjustments as you install it), and the nail holes need to be filled with wood putty and sanded.  The screw holes in the side have had birch plugs glued in to hide the screws, and those plugs need to be cut flush and sanded as well.

So basically, we’ve been slowly turning this…

… into this:

A few things worthy of note to report ’round these parts:

The Bakers Bill, not quite in it’s original form, was passed thanks to an 11th hour Hail Mary from some dedicated folks in the Texas Legislature.  After it died in the House, they snuck that bugger in as an amendment to a Senate bill, which was then approved by both the House and the Senate.

There were some serious shenanigans, though, on the part of the Harris County Department of Health who said that they would have their friends in the Senate beat the bill down like a dog that crapped on the carpet if the Cottage Foods portion of the bill didn’t omit four little words: “and at farmer’s markets”.  Those four little words, while not completely diminishing the effectiveness of the bill, did put a serious damper on where Cottage Food can be sold… namely only from the home of the maker.  Having said all that, the bill did pass, and it’s a huge foot in the door.  The same folks who fought so hard to get this bill passed, are going to use that foot in the door to kick it open a little wider in two years.  They are going to expand the language of the law, and whittle away at the limitations.  Expect me to start making noise about it when the time comes.

So, now having the legal right to operate above board and in the open, Curious Confections is now Curious Confections LLC, complete with an EIN number, and soon to be tax ID.  We can open a commercial bank account and accept payment made to the company name.  We’ll be able to buy materials wholesale — that’s just dangerous right there.  *grins* We can advertise online, list prices, and get our name out there without fear.

Beyond the bill and Curious Confections (LLC), we’ve been having a ball with the pup.  Esme’s growing up to be a very sweet, if not energetic, bundle of fuzz.  She’s edged a little over 40 pounds, and at 8 months old, she’s likely not far from her final size.  She’s lean and long legged, and runs like a bat out of hell when she gets a wild hair up her ass… them promptly passes out on the kitchen floor under the fan for 5 minutes to recharge her batteries.  If we sit still long enough, she flops onto our feet and catches some Z’s (she’s using my feet as a pillow as I write this)  – this dog loves her some contact with her people.  Since I’m a horrible dog papa, I don’t take nearly as many pictures as Sweets does, so I’ll direct you to her gallery of pics of the pup for some cockle warming adorableness.  I will, however, just leave this lying here:

In other news, after 6 years I’m starting to feel like I’m getting some of my creative spark back.  I’m not to pre-storm levels, but my drive to get off my ass and make shit is definitely in gear.  I’ve replaced a bunch of the power tools I lost in the storm, and I’m currently making six bookshelves for the living room.  Of course, I don’t want to put them in until I paint the living room.  Of course, I don’t want to paint the walls until I scrape all the obnoxious popcorn texture off the ceiling, patch a few cracks, re-texture with something pleasant, and paint that.  Of course, once all that’s done, I’d love to replace all the painted baseboard and door molding with new, natural wood molding… oh, and add crown molding while I’m at it.  Yeah, “Sir Stuff” is definitely making a comeback, and he’s not fucking around, is he?

More than just woodworking is on my plate.  I’m dabbling in watercolors again, making art for my mead and wine labels, and I’m working on some charcoal rubbings as well.  I’m also starting to make mats and frames for the mountain of prints/posters/art I’ve collected these last six years (ok, that’s some woodworking too).

I’m not the only one with a creative drive in this household, either.  Sweets has been a crafting whirlwind, trying things she’s not had a chance to, or hasn’t done in a long time.  I’m also teaching her how to do some basic woodworking as well, and getting her familiar and comfortable with the tools.  I expect to find her out there building shit on her own before long, and that’s just dandy.

Aaaand, I’m done.  Save some stuff for other posts, or it’ll be months before I post again.

Y’all stay sane.

After fearing the Cottage Food Bill was dead in the House, turns out it’s still gasping for air!  It has actually passed the House, and is in the Senate as bill # SB 81, and has apparently gone round and round a few times already for amendments.  The unfortunate part is that we have less than a week for the Senate to pass it, or the legislative session will end and it’ll really be dead, not to be brought up again for another 2 years.

So, as before, I’m practically begging everyone to call and/or email your Senator and ask that they support SB 81 — specifically supporting it “as is” with the current crop of amendments, as there is little to no time to make any more.  The passing of this bill is the best chance for Sweets to get a legal baking business off the ground without having to scrape up  thousands of dollars in additional fees.  If you would like to help, I ask that you do so very, very soon.

Find out who your Senator is HERE.  More info on the progress of the bill is HERE.

Having followed one link to another, then another (as one so often does while surfing — this time while reading up on the first episode of Treme season 2),  I stumbled upon The Picayune’s Creole Cook Book.  Published in 1901, by the local New Orleans newspaper The Picayune — which would eventually become the Times Picayune — it is a moment in time captured in amber, one that some might even consider quaint, and makes me a little homesick just reading it.  The book was reprinted a multitude of times from 1901 to 1922, then picked up by a different publisher then put into print again in 1971, and again in 2002, as an “unabridged republication”, which basically means it’s a step up from a photocopy of the original 1901 book.  I think I need to have a copy in my library (even though it is available online for free as the copyright has long since expired and it has become part of the public domain).

The book opens with a manifesto on coffee, specifically Café à la Créole (um… Creole Coffee), and won my little obsessive-compulsive, devil in the details, coffee-loving heart in an instant.   Here is the first chapter in all its coffee-worshiping glory, reformatted for ease of reading.

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CHAPTER 1

CREOLE COFFEE

Café à la Créole

A good cup of Creole Coffee!

Is there anything in the whole range of food substances to be compared with it?  And is there any city in the world where coffee is so delightfully concocted as in New Orleans?  Travelers the world over unite in praise of Creole Coffee, or “Café à la Créole,” as they are fond of putting it.  The Creole cuisiniéres succeeded far beyond even the famous chefs of France in discovering the secret of good coffee-making, and they have never yielded the palm of victory.  There is no place in the world in which the use of coffee is more general than in the old Creole city of New Orleans, where, from the famous French Market, with its world-renowned coffee stands, to the olden homes on the Bayou St. John, from Lake Pontchatrain to the verge of Southport.  The cup of “Café Noir,” or “Café au Lait,” at morning, at noon and at night, has become a necessary and delightful part of the life of the people, and the wonder and the joy of visitors.

The morning cup of Café Noir is an integral part of the life of a Creole household.  The Creoles hold as a physiological fact that this custom contributes to longevity, and point, day after day, to examples of old men and women of fourscore, and over, who attest to the powerful aid they have received through life from a good, fragrant cup of coffee in the early morning.  The ancient residents hold, too, that, after a hearty meal, a cup of “Café Noir,” or black coffee, will relieve the sense of oppression so apt to he experienced, and enables the stomach to perform its functions with greater facility.  Café Noir is known, too, as one of the best preventives of infectious diseases, and the ancient Creole physicians never used any other deodorizer than passing a chafing dish with burning grains of coffee through the room.  As an antidote for poison, the uses of coffee are too well known to be dilated upon.

Coffee is also the greatest brain food and stimulant known.  Men of science, poets and scholars and journalists, have testified to its beneficial effects.  Coffee supported the old age of Voltaire, and enabled Fountenelle to reach his one hundredth birthday.  Charles Gayarre, the illustrious Louisiana historian, at the advanced age of eighty, paid tribute to the Créole cup of “Café Noir.”  Among advanced scientists it is rapidly taking the place of digitalis in the treatment of certain cardiac affections, and the basis of black coffee, “caffeine,” enters largely into medicinal compositions.  Coffee is now classed by physicians as an auxiliary food substance, as retarding the waste of nerve tissue and acting with peculiarly strengthening effect upon the nervous and vascular system.

How important, then, is the art of making good coffee, entering, as it does, so largely into the daily life of the American people. There is no reason why the secret should be confined to any section or city; but, with a little care and attention, every household in the land may enjoy its morning or after-dinner cup of coffee with as much real pleasure as the Creoles of New Orleans and the thousands of visitors who yearly migrate to this old Franco-Spanish city.

It is, therefore, with pardonable pride that the Picayune begins this Creole Cook Book by introducing its readers into a typical Creole kitchen, where “Tante Zoé,” in the early morning hour, in her quaint, guinea-blue dress and bandana “tignon,“ is carefully concocting the morning cup of…

CAFÉ NOIR.

And first she will tell you, this old Créole Négresse, as she busies herself parching to a beautiful brown the morning portion of green coffee, that the secret of good coffee lies in harvesting…

The Best Ingredients and in the Proper making.

By the best ingredients, she means those delightful coffees grown on well watered mountain slopes, such as the famous Java and Mocha coffees.  It must be of the best quality, the Mocha and Java mixed producing a concoction of a most delightful aroma and stimulating effect.  She will tell you, too, that one of the first essentials is to “Parch the Coffee Grains Just Before Making the Coffee,” because coffee that has been long parched and left standing loses its flavor and strength.  The coffee grains should “Be Roasted to a Rich Brown,” and never allowed to scorch or burn, otherwise the flavor of the coffee is at once affected or destroyed.  Good coffee should never he boiled.  Bear this in mind, that the GOOD CREOLE COOK NEVER BOILS COFFEE; but insists on dripping it, in a covered strainer, slowly, slowly-DRIP, DRIP, DRIP – till all the flavor is extracted.

To reach this desired end, immediately after the coffee has been roasted and allowed to cool in a covered dish, so that none of the flavor will escape, the coffee is ground – neither too fine, for that will make the coffee dreggy; nor too coarse, for that prevents the escape of the full strength of the coffee juice – but a careful medium proportion, which will not allow the hot water pouring to run rapidly through, but which will admit of the water percolating slowly through and through the grounds, extracting every bit of the strength and aroma, and falling steadily with “a drip! drip!”into the coffee pot.

To make good coffee, the water must be “freshly boiled,” and must never be poured upon the grounds until it has reached the good boiling point, otherwise the flavor is destroyed, and subsequent pourings of boiling water can never quite succeed in extracting the superb strength and aroma which distinguish the good cup of coffee.

It is of the greatest importance that “The Coffee Pot Be Kept Perfectly Clean,” and the good cook will bear in mind that absolute cleanliness is as necessary for the “interior” of the coffee pot as for the shining “exterior.”  This fact is one too commonly overlooked, and yet the coffee pot requires more than ordinary care, for the reason that the chemical action of the coffee upon the tin or agate tends to create a substance which collects and clings to every crevice and seam, and, naturally, in the course of time will affect the flavor of the coffee most peculiarly and unpleasantly.  Very often the fact that the coffee tastes bitter or muddy arises from this fact.  The “inside” of the coffee pot should, therefore, be washed as carefully “every day” as the outside.

Having observed these conditions, proceed to make the coffee according to the following unfailing…

Creole Rule.

Have the water heated to a good boil.  Set the coffee pot in front of the stove; never on top, as the coffee will boil, and then the taste is destroyed.

Allow one cup, or the ordinary mill, of coffee to make four good cups of the liquid, ground and put in the strainer, being careful to keep both the strainer and the spout of the coffee pot covered, to prevent the flavor from escaping.  Pour, first, about two tablespoonfuls of the boiling water on the coffee grounds, or, according to the quantity of coffee used, just sufficient to settle the grounds.  Walt about five minutes; then pour a little more water, and allow it to drip slowly through, but never pour water the second time until the grounds have ceased to puff or bubble, as this is an indication that the grounds have settled.  Keep pouring slowly, at intervals, a little boiling water at a time, until the delightful aroma of the coffee begins to escape from the closed spout of the coffee pot.  If the coffee dyes the cup, it is a little too strong; but do not go far beyond this, or the coffee will be too weak.  When you have produced a rich, fragrant concoction, whose delightful aroma, filling the room, is a constant, tempting invitation to taste it, serve in fine china cups, using in preference loaf sugar for sweetening.  You have then a real cup of the famous Creole Café Noir, so extensively used at morning dawn, at breakfast, and as the “after-dinner cup.”

If the coffee appears muddy, or not clear, some of the old Creoles drop a piece of charcoal an inch thick into the water, which settles it and at once makes it clear. Demonstrations prove that strength remains in the coffee grounds.  A matter of economy in making coffee is to save the grounds from the meal or day before, and boil these in a half gallon of water.  Settle the grounds by dropping two or three drops of cold water in, and pour the water over the fresh grounds.  This is a suggestion that rich and poor might heed with profit.

CAFE AU LAIT.

Proceed in the same manner as in the making of “Café Noir,” allowing the usual quantity of boiling water to the amount of coffee used.  When made, pour the coffee into delicate china cups, allowing a half cup of coffee to each cup.  Serve, at the same time, a small pitcher of very sweet and fresh cream, allowing a half cup of cream to a half cup of coffee.  The milk should always be boiled, and the cream very hot.  If the cream is not fresh and sweet, it will curdle the coffee, by reason of the heat.  Café au Lait is a great breakfast drink in New Orleans, while Café Noir is more generally the early morning and the afternoon drink.

Having thus bid its readers “Good morning,” and drank with them a cup of Café Noir, the Picayune will proceed to discuss Creole Cookery in all its forms, from soup “à la Créole” to “pacandes amandes” and “pralines.”

Texas House of Representatives Bill #HB2084 (cottage foods, raw milk availability at a wider range of venues, Farmer’s Market support, etc) has been voted out of committee and is on its way to the House to (hopefully) be voted on.  Previously there were two bills supporting a Cottage Food industry in Texas — HB1139 and HB2084 — but HB2084 is the one that apparently got the most attention and support, so we’ll take any progress we can get.

This is the result of a lot of support from individuals contacting their Representatives and the Public Health Committee, and showing up at the public hearing for the bill and putting their names down in support.  This is way further than the bill got two years ago.

Now that the bill is out of committee, the broader membership of the Texas House of Representatives needs to be poked by their constituents, to be let known that they should support HB2084 when it comes up for a vote.  Again, the power of individuals holds a lot of weight here, and if enough noise is made the Representatives may just get the hint that the people they represent think something is important.  An individual voice doesn’t make a lot of noise, but thousands of them added together can raise a din and will start to get attention.

I am asking that you guys email, call, write… whatever, just reach out to your Representative and let them know you want them to support HB2084.  You can figure out who your Rep is HERE . While you’re at it, ask them to sign on as a Joint Author or Co-Author to show their support.  Forward this info to anyone you think may be willing to help out.

If the bill passes the House, we get to start over again with the Senate, but it’ll be a slightly easier road as it will already have momentum.  You can look forward to us bugging you again when that time comes.  *grins*

If this bill makes it through the House and Senate, this opens up a greater opportunity for Sweets to get the bakery business off the ground, legally and without the obnoxious start-up expenses it would take to operate out of a commercial kitchen environment – this would be a happy middle step on the way to that goal.  If you’ve enjoyed any of the yummy baked goods I’ve brought around, consider being able to get them all the time, and having that deliciousness unleashed in Austin.  Consider those treats you’ve already consumed as a down-payment on your willing cooperation in this matter. *grins* A lot of you aren’t very civic minded, so don’t do this for the greater good… do it for Sweets’ and mine.  It’ll only take a few minutes of your time.

Well, the Cottage Food Bill is getting the runaround in the Texas Legislature again this year, and time is rapidly running out.  Shenanigans and stalling tactics, and it looks to be Rep. Lois Kolkhorst who has parked it in limbo again.  This blows.

So, the folks behind the bill are urging everyone to step up the game and contact (call and email) all the members of the Public Health Committee — the committee where the bill is stalled out, and that Rep. Kolkhorst is the Chair of.  They also encourage everyone to contact Rep. Joe Straus (Speaker of the House), Gov. Rick Perry,  Lt. Governor David Dewhurst, and anyone else who will listen.

The email I wrote follows, if anyone is interested.  The full list of email addresses for the Public Health Committee is as follows (easy to just copy and paste as needed):

Lois.Kolkhorst@house.state.tx.us; Elliott.Naishtat@house.state.tx.us; Carol.Alvarado@house.state.tx.us; Garnet.Coleman@house.state.tx.us; Sarah.Davis@house.state.tx.us; Veronica.Gonzales@house.state.tx.us; Susan.King@house.state.tx.us; Jodie.Laubenberg@house.state.tx.us; Charles.Schwertner@house.state.tx.us; Vicki.Truitt@house.state.tx.us; John.Zerwas@house.state.tx.us;

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Dear members of the Public Health Committee,

In 2009 a bill was introduced into committee to provide for residential kitchens to legally produce low-risk baked goods — such as cakes and cookies, jams and preserves — and sell them directly to the public.  This bill stalled out in committee, essentially “dying on the vine” before it could even be considered for further action or a vote.

This year the community of Texas home bakers wishing to take their first steps into the light of legal enrichment tried again, and HB1139 was authored and introduced by Representative Eddie Rodriguez.  HB1139, after much outpouring of support from constituents from around the state, has picked up another author — Representative Coleman — and five additional co-authors –  Representatives Gallego, Gonzales, Jackson, Laubenberg & Schwertner (many of which are actually members of the Public Health Committee).  Additionally, and inexplicably, Representative Lois Kolkhorst, the committee Chair, has filed a similar bill in parallel, HB2084.

HB1139 was filed on February 7, then read and referred to the Public Health Committee on February 27.  Calls have been made and letters have been written in enthusiastic support to the various Texas Representatives by their constituents wishing to see HB1139 passed.  There has been copious media and internet coverage in support of this bill.  Social networks have been buzzing for months about this.

Unfortunately, both bills still wither on the vine, and as in 2009 Representative Lois Kolkhorst appears to be the leading source of the roadblock, while her parallel bill appears to be an attempt to dilute the impact of the original.  We, who have been following with great interest, have repeatedly been fed promises of “next week”, and “soon”, and we’re growing a little weary of being put off with friendly words and a smile.  This gives off the whiff of a stalling tactic so that these bills will just disappear once more, buried, while the public that yearn for it are placated like so many noisy children.

There are eighteen other States that have passed Cottage Food Laws, the most recent being Arizona in February 2011.  There a five other States considering Cottage Food Laws right now.  Why are we not being allowed to join their ranks, granting an opportunity for financial independence for individuals and culinary diversity?

The passing of a Cottage Food Law will allow individuals and small groups of home bakers to generate revenue in this otherwise tepid economical landscape.  That revenue is subject to local sales tax (more money for the State!), income tax, and spending cash in the pockets of the bakers themselves to help stimulate the local economies.  It would help build small businesses that may one day flourish into larger enterprises, creating even more jobs and revenue along the way.  It would allow individuals to ply a trade they truly enjoy, flexing their creative culinary skills, making for a happier person.  It would allow people to fulfill their dreams, to be independent, and to do what they love.

I can’t speak for the rest of Texas, but Austin is fiercely proud of its reputation for locally owned and operated businesses and the eclectic atmosphere that comes when the majority of the shops are run by individuals and not mega-corporations and chains.  Think of the vast variety of tastes and styles, ethnic and cultural confections that only ever get served up at the family table… then imagine those miraculously being available in farmer’s markets and little stalls and shops around town, all across the State.

Don’t allow the Committee to let this pass by — again — without giving it a chance to flourish.  I ask that you reach out to them and encourage the members of the Committee to nurture these seeds, water and feed them, bring them into the light of day and let them ripen into a glorious opportunity for individuals and the State of Texas.  They should bring this bill into the light and let the House have a chance to put it to a vote.  Please do your part and give these bills some forward momentum.

Thank you for your time and attention.

Well, we sure didn’t waste much time, did we?  *grins* We said we would start visiting the shelters once we got back from England (as in starting after a week or so) to see if we could find a pup to adopt, but first we needed to start gathering a few things to be prepared — general stuff like leashes, toys, bedding, etc., with the stuff that is specific to the size of the pup (both as a pup, and as it grows) to come once we adopted.

Saturday started with a nice long lay-in after traveling all day Friday (between the drive to Heathrow Airport, the flight, and the drive back into Austin from Houston, we were on the move for about 21 hours), and then a good breakfast.  We had planned a lazy day in, but we realized we needed some essentials around the house, so we decided to stop at the grocery store… but first, what harm in heading to the pet shop to start gathering the puppy basics?

Stopped in, lazily wandered up and down the isles and picked out a few generic items.  Gathered a few brochures on the obedience classes, played nice for a few minutes with the Shetland pony… I mean Great Dane that someone brought in with them for obedience class, and checked out.  Walked out of the store, and one of the local shelters had set up shop outside with a host of dogs in gated pens… we see them all the time outside the big pet stores, typically fund raising, and if possible, finding homes for some of their pups.  They were one of the rescue shelters that often takes dogs from the one “kill shelter” in town to keep them from being put down just because they weren’t adopted in a timely fashion. We, being in a particularly doggy mood, decided to stop and say hello to some of the dogs.

It seemed the usual compliment of slightly older dogs, until we got down to the end of the line — there, playing together, were two young pups.  They had to be from the same litter, as they had the same brindle coat (brown with black tiger-like stripes), and similar features — they seemed to be a mix of catahoula, terrier, and a pinch of some breed of hound.  One, the male, had a black nose with a white bib and feet, the other, the female had a white nose with a white bib and feet.  The second we reached in to pet them, they took note and started licking our hands, happily sitting calmly to let us scratch their ears and chins.  They were energetic, but not hyperactive, playful, and had a good spark of intelligence in their eyes.  We asked the keeper how old they were, and she told us they were 2 months.

I turned to look at Sweets, and knew that she fell in love the instant I did.  I straightened up and asked her simply “which one?”, and she smiled and told me “the girl”.  I nodded, because she was the one I had picked out too.  We spoke with the keeper to get more details.  The pups were spayed/neutered already, were as up-to-date on their shots as they can be at this age, had been de-wormed, and were perfectly healthy — we have paperwork on every veterinary procedure performed (shots and all).  They would come with a 30-day “insurance” plan, and the shelter would always be available to take any of their adopted dogs back should adopters ever decide they’d rather not keep them.  We filled out the paperwork, went over a zillion details on what vet procedures were needed (booster shots, and once she’s of age, rabies/distemper/parvo shots, etc), heartworm, training etc.  We paid the nicely inexpensive fee, and we had ourselves a new pup.  *grins*

We put her in a shopping cart, and promptly went back into the store to get the rest of the necessities.  She was well behaved, and was showered with attention from everyone we passed.  We brought her home, and were bonding with her all night.  She’s very mellow with bursts of puppy enthusiasm, and will roll over to have her belly pet if you so much as look at her.  She’s starting to get used to the leash… a bit, anyway.  Someone has taught her to sit, as she does it frequently in response to treat offers or going outside.  She’s got no problems being handled or touched — I’ve played with her feet, ears, mouth, tail and she hasn’t so much as twitched.  She’s a relatively quiet pup too.

She’ll grow to be a little bigger than we had originally decided we wanted our full-grown dog to be, but not much more… we estimate she’ll be in the 30-40 lb range.  Her shelter name was “Rosie”, but we think she’s going to be “Esme” (after Esmeralda “Esme” Weatherwax, one of the witches in the Discworld series of books).  She’s absolutely adorable, and spent a fair bit of time snuggled against me on the floor as we watched a bit of TV.

Today we cleaned up the yard and ensured it was as pup friendly as it can be so we can let her out — supervised of course — with a bit of freedom from the leash.  We’ve started positive reinforcement training already, and we’ll soon be shortly attending some new-pup obedience classes.  We started researching behavioral training months ago, in addition to learning what to expect, and what is expected of us.

I have been told by a source (that I shall leave unnamed) that she is cute, as all puppies and babies are cute, but that she is not beautiful, and that she will grow to be an ugly massive hound.  I ask you, how can that be said of this bundle of fur.