Feeling Bad? Consider the Barnacle

DSC_0027 cropThe lowly barnacle is well-known. Most people can point to one and say, “that’s a barnacle.”

Well done, but how many people know exactly what a barnacle is?

“It’s this…thing…that lives on rocks at the beach.”

“Don’t they grow on whales?”

“Ships get covered in them.”

As an entomologist, I know a bit about barnacles, because they are Arthropods, just like insects, spiders, millipedes, crabs, and lots of other creepy crawlies. In fact, they are crustaceans, closely related to crabs and crayfish.

Wait, you say. Don’t Arthropods have ‘jointed legs’—that’s what the word means, after all—but barnacles don’t have legs.

Or do they?

Barnacles are perhaps the strangest of the Arthropods. The free-living larva is a weird, tiny, spiky creature with one eye. It goes through a metamorphosis, like insects do, in which it changes shape dramatically. In its last larval stage, it finds a nice place to spend the rest of its life, presses its forehead against it, and secretes a calcium-rich cement from near the base of its antennae that permanently affixes its head to the spot.

In its adult form, a barnacle grows a protective shell, complete with a clever two-part ‘door’ that it can snap shut to conserve water at low tide, or to protect itself from predators. Its legs grow long and feathery, and act as tentacles to waft particles of food to its mouth.

As you can imagine, adult barnacles don’t have much of a social life. Most species are hermaphroditic, meaning individuals are both male and female. Surprisingly, though, self-fertilisation is rare. Like other arthropods, most barnacles have what’s euphemistically known as ‘internal fertilisation’—that is, the male has a penis, and he deposits his sperm inside the female. How does an animal glued by its head to a rock get together with another to mate? The answer is a very long penis.

So the next time you feel like your life is rough, be thankful you’re not a barnacle.

Too Late

Newly sprouted, out-of-season apple leaves.

Newly sprouted, out-of-season apple leaves.

The weather finally turned last night. After five days of hot, gale-force winds, after seven months of summer weather, we finally got a hard southerly storm. Three centimetres of rain, a bit of hail, and howling winds—a proper ‘winter’ storm.

But it’s too little too late. By yesterday afternoon, half a dozen shrubs around the property had simply given up in the heat and dry. The apple trees, having lost their leaves to drought six weeks ago, had already flushed again with the unusually warm weather. Those leaves will almost certainly be killed by frost, if not tonight, than another night soon. The trees will struggle to leaf out in the spring, because of their wasted effort now.

The lawn is little more than dirt in patches. If anything resprouts, it will be weeds, not grass. And the winter crops in the garden had already bolted from the heat.

I’m thankful for the rain. I’m pleased to have a full rainwater tank, and the early spring crops that are just now putting on growth will benefit from the water now.

But for the sake of the groundwater, I hope it keeps raining, because we need a lot more.

 

A Five-Alarm Waffle

2016-05-15 07.33.29We love waffles at our house, but I make them only occasionally. There are two reasons for this—I don’t get to eat breakfast with everyone else when I make waffles, as I’m stuck tending the iron, and waffles have a tendency to set off the smoke alarms.

A well-seasoned waffle iron is…frankly, disgusting. It’s covered in a perfect layer of burnt butter. Unfortunately, that butter smokes every time you use the iron.

Even if I turn the extractor fan on, the smoke alarms go off.

So I’ve learned I can only make waffles on days it will be warm enough to open all the windows at 6.30 am. A good breeze blowing through clears the smoke and prevents the alarms from going off.

That usually means waffles only in summer, but since it’s been unusually warm, I decided to make pumpkin spice waffles on Sunday.

The morning was warm, so I opened the windows and turned on the extractor fan.

But the air was so still, the smoke hung indoors.

My son wasn’t yet out of bed when the alarms went off…

Well, no one was late for breakfast, at least.

Here’s a double recipe, so you’ll have waffles left over for breakfasts all week.

2 cups all purpose flour

1 ½ cups whole wheat flour

4 tsp baking powder

1 tsp salt

2 tsp ground ginger

2 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

2 cups cooked, mashed pumpkin

4 large eggs, separated

1/3 cup packed brown sugar

2 ½ cups milk

200g butter, melted

Combine all the dry ingredients in a large bowl. In a separate bowl, whisk together the pumpkin, egg yolks, and brown sugar. Add the milk and whisk until the sugar dissolves. Gradually whisk in the butter.

Pour the liquid ingredients into the dry and mix just until all the flour is moistened.

In a medium bowl, whisk the egg whites until they hold soft peaks. Fold the egg whites into the batter.

This batter is thick, and you will need to spread it with a spatula to get it evenly spread in the waffle iron.

Try them with warm applesauce!

The Naming of the Goats

2016-05-07 12.47.01 smIt’s been over a week since we got the new angora goats, and I was beginning to stress because we still hadn’t named them. At lunch today, we talked over the options, and nothing seemed quite right.

Pavarotti, Carreras, and Domingo (the three tenors)? Meh.

Athos, Porthos, and Aramis (the three musketeers)? Too hard to remember.

Larry, Mo, and Curly (the three stooges)? Too dumb.

Well, we named all our dairy goats after goddesses, perhaps the wethers should be named after gods? But their behaviour isn’t godlike, and who can imagine a castrated god?

Bumble, Fagan, and The Artful Dodger? No.

Mars, Neptune, and Uranus? Er…no.

So we sent my daughter out to the paddock to ask the goats what their names were.

She came back saying the goats were giving confusing answers. She said that they claimed their names were Dennis, Darwin, and Dale.

Darwin!

That was it! Scientists!

So out in the paddock there now graze Darwin, Darwin sm

Einstein, Einstein sm

Newton sm and Newton.

Saturday Stories: 2016 World Pea Shelling Championship

100_4237 smAaaannnnnd they’re off!

The contestants are off to a quick start! Jill takes the early lead, with three pods shelled, to Carla’s two. Kelly seems to have pulled a difficult one for her first—bad luck there, as she’s fallen behind.

For those of you who might be new to competitive pea shelling, these ladies are using Greenfeast peas—the only variety allowed in international competition. To attain the skill required to compete on this level, these women have been training eight to ten hours a day for the past six months. They’ve worked hard, and it all comes down to this moment.

And their intense training has paid off. These ladies know what they’re doing! And now Kelly has caught up to Carla. They’re running neck and neck for second place. Jill is still out in front, just finishing her sixty-third pod. But, OH! She’s dropped one! That’ll cost her!

Jill has suffered a number of setbacks this season. A touch of arthritis kept her out of the Iowa Open this year. Let’s see if she can come back from that fumble.

Oh! She might not get the chance! Kelly’s racing up from behind! She’s passed Carla, passed Jill. She’s going for the finish! Ninety-nine, one hundred!

Kelly! Champion of the World Pea Shelling Competition!

When in doubt, eat cake

2016-05-13 18.03.48 smI had an incredible week of writing this week. New book, lots of ideas flowing, and about 18, 000 words on paper (of course, that’s a figure of speech these days—all those words are just ones and zeros in my computer, actually).

And so I came to Friday and realised that I am just written out. Or maybe this new book is crowding out any other thoughts, because I sit down at the computer, and all I can think about is my next plot point.

So I baked a cake this afternoon, thinking that a little break from writing would refresh me and open up some ideas for today’s blog.

But it didn’t.

So here I am, with a cake sitting on the kitchen table waiting for me to finish today’s blog. I can have a piece as soon as I’m done…

 

Small Smiley Things

Gale force winds and clouds of dust. Power out, and garden trashed. Outdoor furniture thrown this way and that…

It’s a day to focus on the small, smiley things.

A bit of rainbow on the wall.   2016-05-12 09.11.57 sm

 

2016-05-12 19.20.21 sm   A stack of West Coast rocks.

 

A hand carved spoon.  2016-05-12 19.21.35sm

2016-05-12 19.22.16 sm   A polished slice of fence post.

A handful of perfect pebbles.   2016-01-21 12.46.49 sm

I’ve Got This Bug

Pseudocoremia leucelaea

Pseudocoremia leucelaea

“So, I’ve got this bug?”

I grimaced into the phone. It was going to be one of those calls.

One of those calls where the caller expects me to identify an insect over the phone. An insect they didn’t really look at terribly closely and didn’t bother to collect.

“It’s sort of brown, with long feelers. What is it?”

I try to help. I try to tell people where and how they can get their bug identified, but sometimes I think I’m just talking into the wind. Most of the time I’m sure they hang up thinking, “Well, she didn’t know much, did she?”

Here’s the thing.

Even in New Zealand, which has a very limited number of insects, compared with other places in the world, there are 10,000 species of insect to choose from.

Some are iconic, to be sure. Some are easily recognisable.

Many are not. Many look different as an adult than they do when young. Sometimes males and females look very different. Colours and markings can vary from individual to individual. Some features are only visible under a microscope. And verbal descriptions are less than useless.

So when a person says an insect is brown, I wonder whether it is a dark chocolate sort of brown, a reddish brown, a light brown…because “brown” could be anything.

When they say it’s “about a centimetre long” I wonder whether it is closer to 9 millimetres or 11 millimetres, because it might matter.

When they say, “It looks sort of like a huhu grub” I wonder what features make them say that. Is it legless? Is it a creamy white colour? Or is it just that they’ve seen pictures of huhu grubs and it’s the only thing they can think to compare it to?

When they say it’s got long feelers, I wonder whether those antennae are filiform, moniliform, pectinate, capitate, or serrate.

When they say it has clear wings, I wonder whether it has two or four. And whether those wings are fully clear, tinted, or partly covered in scales.

I wonder how many tarsal segments its legs have.

I wonder whether it has setae on its tibia. And if so, how many, and what size they are, and how, exactly, they are arranged.

I wonder what the shape of the marginal cell on the front wing is. Or whether the wing venation is reduced, or whether the wing is fringed at all.

Sometimes, someone can describe an insect in detail to me over the phone, and I am baffled. Then they bring me the insect, and I can immediately identify it, and it looks nothing like I imagined from the description they gave.

I’m always happy to try to answer people’s entomological questions, but sometimes I feel like one of the three blind men trying to identify an elephant by feeling just a small part of it’s body.

 

 

Chick Pea Salad

2016-05-08 17.32.36 smWho would have thought we’d still be eating tomatoes and eggplant in mid-May?

But since we are, my husband made baba ghanoush on Sunday, and we had a lovely Mediterranean meal of baba ghanoush, freshly baked bread, homemade goat cheeses, and chick pea salad.

I looked at a number of chick pea salad recipes on-line, then ignored them all and used what we had in the garden. The result was quite lovely.

1 cup dry chick peas

1 sweet red pepper, chopped

2-3 medium tomatoes, chopped

¼ cup chopped fresh parsley

12 large black olives

1 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1 Tbsp red wine vinegar

salt and black pepper to taste

Cook the chick peas until tender, and allow to cool. Drain. Mix the chick peas, tomato, pepper, parsley and olives in a bowl. In a small bowl, whisk oil, vinegars, salt and pepper. Toss the salad with the oil and vinegar.

This salad holds up reasonably well to refrigeration (I just ate the last of it for lunch today, two days later, and it was still good), but is best eaten at room temperature on the first day.

A Fine Delivery

The cat declared the stack of straw bales an excellent napping spot.

The cat declared the stack of straw bales an excellent napping spot.

I ordered pea straw a couple of weeks ago. I told them there was no rush. They took me at my word.

The straw arrived on Sunday. I happened to see the ute as it came down the road, and guessed it was my straw. Finally.

The old blue truck was piled with bales, but it wasn’t nearly as crowded in back as it was in front. Three men, the youngest not a day less than 68, were squashed into the cab and rattled like bottles up the gravel drive. A little dog scampered back and forth across their laps, eager to jump out and explore.

“The men grinned at me as they drew up to the house.”

“The usual place?”

“Yes,” I said, “But we’ll just stack it next to the shed—I’ve got to do some organising in there before I can put the pea straw in.”

The driver pulled the ute across the lawn and into the rough paddock, bouncing over ruts and hillocks I was sure he’d bottom out on. He stopped just beside the little hay shed.

“That’s the closest we’ve gotten yet!”

The dog leapt out of the cab, and the three men unfolded themselves and stumbled out. They began hefting bales as they took them off the truck and stacked them beside the shed.

“One, two…So, when’s it gonna rain again, eh, Robinne?”

“I don’t know but any day now is fine with me,” I answered.

“That’s five, six…”

“Sure is dry.”

“Seven, eight… Oh. We don’t know how to count. That’s only nine.”

I’d ordered ten bales.

“Aw, all I’ve got is sixty dollars,” I joked. “Let me see if I can come up with fifty-four.”

“Nah, don’t worry about it. We’ll bring round another bale some day when we’re coming by.”

“Yeah, we’ll be coming past at some point, we’ll just toss one out the door.” The old farmer grinned, but I know he was only half kidding, and I reminded myself to keep an eye out for a bale of straw on the verge.

So the men and dog squeezed themselves back into the truck and backed out. I watched in fear as they did so—last year, they’d nearly gone over the metre-high drop onto the kids’ playing field. But they managed to back out without flying over the edge or taking out any of the plantings along the way.

“Thanks!” I called, waving as they rattled back out the drive.

I smiled. Every pea straw delivery is sort of a James Herriot moment. Even if I didn’t need it, I might still order straw every year, just to see those guys…