Log: Home

After spending my first few days at Selgars Mill, I have begun to notice a new little pleasure that has snuck into my days. Whenever I finish cooking and begin to serve a plate, thoughts pop into my head about adding a garnish here, perhaps, or layering some mushrooms there. I have gotten into the habit of spending a few minutes playing with the colors and textures of the food on the plate before sitting down to eat it.

As much as I have enjoyed cooking for many years now, beautiful plating has never felt as natural and pleasurable as it does now. In fact, I am relishing being able to cook for myself again after weeks of communal cooking. At the same time, however, working alongside some pretty amazing chefs at Feÿ has altered my relationship with cooking in a way that is reflected in my newfound instinct to plate with care.

I have started to catalogue my imperfectly pretty plates, and I think back fondly to chefs Elena and Giuseppe, and a few other talented cooks I met at the château.

- Andrea

It has been a while since I last read and wrote. Work has been overwhelming, and the time I had to spare went into exploring the fundamentals of Linux.

But today, I finally managed to read a bit again. When I was younger I used to hate Swedish literature, perhaps because of traumatic recall to school. However, reading in a language other than English–especially in a Swedish from a time when the world carried less universal cultural references–is interesting. And thus, I have discovered a newfound love for Swedish literature.

I have begun to read Willy Kyrklund's Solange. It kicks off with a poem and an intro I want to share:

Where does all song go, that becomes suffocated and trapped?
Where does all hope go, that reaches nothing?
Could be that it abounds in the earth and water.
Could be that it whistles in the wind all around.
– Karin Boye

Or in Swedish:

Vart går all sång, som blir kvävd och innestängd?
Vart går all längtan, som når ingenting?
Kanhända den i mullen och vattnet ligger mängd.
Kanhända den viner i vinden omkring.
– Karin Boye

Followed by this intro:

This story shall tell the tale of Solange and Hugo. It carries, thus, not both names–Solange and Hugo. It carries only the name of the loved one: Solange.

- Marc

After a week of sunny blue skies, the rain has returned and so have the clouds. As it should be, it is only early March after all.

But we had so much fun in the sun, and that is how I believe Marc and I will remember Château de Feÿ. The view over the valley, the white stone (blinding in the daylight), the soft grass, the smoke of the barbecue, the forest. Or will it be the perpetual fog of late January and the muddiness of the earth that remain?

There is a near perpetual extravagance to what goes on at Feÿ, at least at first glance. Themed parties, cyber-workshops, spontaneous art installations, ghosts and AI-oracles. And yet, the magic of the château has revealed itself to me, over time, in its quietest corners and most mundane minutes. Like sharing a cooking shift, a cup of coffee, a ride into town, a wagon on the train from Joigny. It is on that train that I have ultimately felt at home at Feÿ, leaving and returning in the company of others that have shared the experience of the château. It makes me look forward to a return, someday.

- Andrea

There are now more birds in Paramytha than when we first arrived. They sing from a scenery that is now greener due to the rains that have arrived with them and with the end of summer. The days are still warm, but the nights are fresh—now populated by new scents, awakened by the humidity that has set in.

When it rains, it pours, and that’s exactly what has happened in Limassol. During a recent, sudden thunderstorm, a tornado was spotted near the city. All the while, the air has been heavy with dust and particles swept up from the Sahara. Coughing, cold, soaked, it has been hard to not feel like Cyprus is testing me. Every time I try to crawl out of sickness, weariness, stress, there is a new challenge to face.

But this post is not really about that. Not directly. It is about the day after the storm, when I headed out to the local taverna for a Halloumi wrap. Milos Taverna was a bit emptier than usual, the lights dimmer. The two men who seem to run the place were hard at work in back room. Something seemed off.

It turned out that the thunderstorm and wind had produced leaks, flooding parts of the taverna and shutting them down for the day. But even so, they insisted on making me something. There was a bit of dry charcoal leftover, after all!

That small act of kindness, despite the big headache they were dealing with, really touched me. I felt guilty too, after all, running a business is tough. I didn’t want to put them through more trouble, and I wondered how I could tip them as a thank you. But when it came time to pay, the owner handed me the pita and told me it was on the house.

It seems like these past few days after the rain, I notice glints and glimmers of this sort of kindness all around. A kind word from an old professor, genuine curiosity about my work from a stranger, a joke from the barista at the usual café.

In spite of winds, dust storms, viruses, and the weight of a day like today, glimmers of kindness persist and remind me of the things that are worth nurturing and protecting.

- Andrea

Beans

Tesfaye Coffee from Ethiopia. Vendor lists notes of strong fruits and jasmine.

Equipment

- Coffee: Ethiopia Tesfaye, 20 grams, medium ground.  
- Water: 320g tap water
- Equipment: kettle, pour-over brewer, filters, scale

Method

1. Rinse the filter, pour out the excess water
2. Pour 20g grounded coffee, shake gently to level.
3. Pour first 50g of water in a circular motion, wait 30 secs.
4. Pour second 150g in a circular motion, wait 10-20 secs.
5. Shake gently to level.
6. Pour last 120g, totaling 320g
7. Shake gently to level.
8. Wait for pour over to complete

Observations

- The filter flops over and is unstable, potentially hindering the water flow.
- Water was just beginning to boil before use.

Results

- Lack of aromatic profile, no smell. 
- Andrea observed bitter tones.
- Marc observed overall delicate flavor with floral notes, not too strong.

Conclusions

The goal is to brew for coffee with less bitterness and more aroma. Variables we can tweak are:

- Temperature of the water. 
- The tap water.
- The spiral pouring technique. 
- The filter used. 
- Altering ratio of water to coffee ground.
- The amount of pulses and the pauses between the pulses. 

We also recognize that some of the limits are due to the equipment.

- Marc & Andrea

Bogo is my Thinkpad T480s that has served as my primary laptop since 2019.

System Description:

• Kernel: 6.6.50_1
• OS: Void Linux
• Desktop: CWM
• Fonts: Iosevka Aile, Courier 10 Pitch
• Term: Urxvt
• Editor: Kakoune
• Shell: ksh
• Connection Manager: iwd
• Audio Manager: pulseaudio
• Battery: ID-1: BAT0 charge: 41.9 Wh (91.7%) condition: 45.7/57.0 Wh (80.2%)
• CPU: Intel Core i7-8650U
• CPU Speed (MHz): avg: 593 min/max: 400/4200 cores: 1: 400 2: 780 3: 400 4: 400 5: 800 6: 764 7: 400 8: 800
• Graphics: Intel UHD Graphics 620

Bogo was serviced with a X1Y3 glass trackpad, new RAM and SSD after RAM reported faulty in 2024.

- Marc

Today is our first full day back in Bogotá and this is my first log entry for Comma Directory. Today, I want to reflect a bit on how I got here, both literally and metaphorically.

We had a rough trip back from Sasaima, Cundinamarca. Two buses with aggressive drivers, getting dropped off in an unfamiliar part of the city, and then a taxi driver who fell asleep at the stop light (wishing him safety and rest). These are the realities of traveling and living in Colombia, and even more so for most Colombians living day to day, struggling to survive.

For years, my family undertook this pilgrimage from Bogotá to Sasaima, and under much rougher conditions than we did. And despite of it all, visiting my great-grandparents’ farm was one of the familiy's happiest moments of the year, for as long as it lasted.

I had never been to Sasaima before, by the time I was born the voyages had ceased, my great-grandfather had already passed away.

Being able to finally go to a place that meant so much to everyone and that I have heard about since childhood was very special. Eating almojabanas at the town square, going to the plaza (market) for lunch, hiking through the surrounding mountains, eating fresh mandarinas on the trail, and meeting kind people who love their town and are proud of the land—it was a wonderful parenthesis, a welcomed contrast from the grittiness of Bogotá.

But even with all its pollution, the crime, the poverty, and the painful memories embedded into these mountains, coming back to Bogotá is coming back home. This month, I’ll leave Bogotá again and I am not sure exactly when I’ll be back—like so many of the other times I've departed, but it never stops being painful. I am excited about what is to come, it is beyond my wildest dreams, life that is. It has been that way during the past ten years. Full of new beginnings, new opportunities, but those beginnings always come paired with goodbyes and (hopefully) see you laters. A "see you later" is always an act of faith, and I am by nature faithless.

I see logging as more than a recollection of important events or thoughts, but as a way to digest and accept that duality, so integral to life. Whether one travels or not, we are all constantly starting and ending. Moments, books, trips, meals, tasks, conversations.

Before Comma Directory I have been logging in journals, the analog way. However, I rarely keep my journals around and I almost never have wanted to re-read my entries. Too self-conscious of my own writing, unfettered and unedited. However, recently I have made the effort to keep and complete the same journal, and also keep two additional analog logs on books and films. These logs are from the Rey Naranjo Editorial House, which is part of Bogotá’s very vibrant artistic scene. Their design is quite nice, they are compact and portable, and there’s a bit of humor and character infused into them. I’ve also managed to keep an agenda for the first time, which I bought at the beginning of the year in Oaxaca, that has also served as a nice writing space. More on writing next time.

- Andrea