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Cathy Halley

@challey2ny

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Essayist, poet, assemblage artist, Wisconsin prairie conservationist, founding editor JSTOR Daily, former Cassandra of the modern office.

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Chips, Mister Sheldon, if you paleeez. #catsofinstagram #teeth #cattitude #MisterChips #lincolnsquarecattour

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Two funny cats I know.

#catladyproblems

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First tamalada(!) resulting in 3,000,000-ish tamales in two varieties: pulled chicken with homemade mole and grilled peppers with cheese. The veggie options were tied with corn husk strings to differentiate the two, but I went rogue and tied them all because they were cute and who cares we’re all slowly dying.

The drink of the evening was made with mezcal, maple syrup, lime juice, and pear juice we made gathering pears in the yard and running through a press on the porch. We were all very full and all very pleased with ourselves.

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Last weekend, I had the pleasure of staying at Paul Carney’s place in northern Wisconsin where a younger Carney and her delightful wife and I made us some real deal, tree-to-bottle maple syrup.

The sap is collected by first driving spigots into trees just past the bark and into the vascular system. Then buckets are hung on the spigots, which remain open, and whenever there is a freeze at night and a thaw in the morning, the sap will run on its own accord into the buckets. Depending on how much sap is running, it’s collected at various points in the day and brought into the sugar shack for processing.

When the sap first comes out, it is thin and completely clear, pretty much indistinguishable from water. How does it get all caramel colored and goopy, you ask? A closely monitored boiling process. We used a steel trough with a wood burning stove to boil it down, and as it boiled,a slightly sweet smell filled the shack. It’s its own thing and the kind of smell you’ll always know going forward. I would recommend huffing the steam by standing directly over the trough and waving it up your nose.

For every 40 gallons of tree sap, you get 1 gallon of maple syrup. Yes, a 40:1 ratio. As it began thickening up, Jenny‘s dad dunked a glass directly into the trough while it was still boiling down and let us sip it. That thin syrup was maybe the best thing I’ve ever put in my body. Later, after the syrup was ready to be filtered into canisters, I scraped up some of the dregs of the trough and let it sit it in a coffee filter over night. I was made fun of for doing this, but the joke was on them. I had my own pancake celebration the next morning and the syrup was only slightly dirty.

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Weekend with some bean-shelling, apple-picking, cider-making, squash-growing, landscape sketching, hot-tubbing, easy-laughing farmers who I happen to love very much.

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Hi! I think my colleague contacted you some time back, hope it's okay for me to reach out again. I'm on the prоmоtеr tеam аt Juno Valentina and I'd want to say once again that I think you'd be pеrfесt tо wеаr our sustainable jеwellery!

If you'rе interеstеd wе wоuld really love tо sеnd yоu 3 piесes fоr FREE!

You just have to DM our main аcсоunt @JunoValentina.amb

Eva will gеt back to yоu ASAP! Plеasе do bе quiсk, there is quite high dеmаnd and not very many spaces left, though we'd love to have you onboard! Thаnk yоu sо much! Xx
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👉 @JunoValentina.amb 👈

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another beautiful winter weekend, and there are 6 new sets of hands who know the ways of the willow, how to turn a year of sticks in the wetland into a woven space for holding that never existed before.

It’s always magic to watch the process — the arc of eagerness, intense focus, frustration, hilarity, the feeling of impossibility, to the awe and humbleness of having actually made a basket!

I think this was the most hardcore beginner group I’ve ever had — they hiked out to a wetland in 0 degree F weather and a couple feet of snow to coppice wild willows with smiles on their faces! A couple of them even winter camped in a tent in the -15 temps!

And you know you’re in good company when they steal your willow, leave a ransom, and form a cult when you leave for the night!

I’m jumping on the trend of the cutout photo so you can see these beautiful finished first time baskets in the very place many of the willows in them were cut. I’ve been really appreciating continuing to show students how to wild coppice even though I now also have access to nice cultivated basket willows to use for classes. I enjoy passing on this fun & accessible style of tending willow, which helped me learn basketry before I had access to land to grow fancy sticks. I’m delighted that my students can immediately source their own materials and continue learning right away without that material barrier.

Thanks to this lovely group of students for an awesome weekend and I can’t wait to see your next baskets!

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Escaped to the farm this weekend after tolerating a continuous headache for two weeks. It was cured, thanks to the agreeable farm owners, their mischievous cats, piles of blankets, a forest hike, a play in Spring Green, and a three-hour meal at a hermitage with food raised, grown, and made on site by the French nuns who serve you. Take note.

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Pears, poetry, science, spotty internet, trades talk, seraphic animals, multiple grills, dirty feet, venerable tomatoes, more.

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More lousy events: oyster mushroom foraging, invasive species culling, and Jenny built a hot tub with a wood burning stove.

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