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Flymphs
Old Hat Fly Tying – HomeSOFT HACKLES, TIGHT LINES: Search results for FlymphSOFT~HACKLE JOURNAL: Search results for flymphA blog devoted to Trout Spey, swinging flies, tying and fishing soft-hackle flies & flyfishing.FLYMPH FORUM – Flymph ForumHomeSmall Stream Reflections: FlymphsFlymphs: The Forgotten Hybrid? • BC Outdoors MagazineHackling Spiders and Flymphs – Swing the FlyFlymphs,Soft-Hackles and Spiders.best flymphs for trout « currentseams.comPosts about best flymphs for trout written by Steve CultonThe Soft-Hackle Wet Fly—Back to BasicsBooks
- The Art of Tying the Wet Fly and Fishing the Flymph by Leisenring and Hidy
- Wet Flies, second edition, by Dave Hughes
- Tying & Fishing Soft-Hackled Nymphs by Allen McGee
Bookmarks
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Don Horter’s Library
Collected notes from the Don Horter Rabbit Hole.
One day I was looking for a copy of H. C. Cutcliffe’s The Art of Trout Fishing on Rapid Streams and found a copy on the Internet Archive. As I scrolled threw, I noticed a cool book plate:
I admired it for a moment, then dug into the book.
Later, I wondered what other classic books on trout fishing might be available at the Internet Archive. I found a bunch, which is pretty cool. I saved five of them to a list to read later.
Then I noticed a pattern. Three books in a row had the same Don Horter book plate.
You had my curiosity, now you have my attention.
Who is Don Horter? He clearly had a great library. What other gems did he track down that I don’t know about? How can I find more of his books?
Who is Don Horter?
I found this with an image of the book plate on Flickr:
Bookplate of Don Horter | Don Horter was a filmmaker and pho… | FlickrDon Horter was a filmmaker and photographer who seemed to specialize in the Pacific Northwest. Among his films are The Columbia: River of Planned Destiny (1960), White Peril (1956), and Of Ships and Cargo (1960), a promotional film about the Portland Docks. He also did promotional photography and at least one film (Angler’s Paradise, 1959) for Katmailand Lodge in Katmai, Alaska.Bookplate pasted in “The genteel recreation: or, The pleasure of angling, a poem” by John Whitney (Published in London in 820]) Now in the University of California LibraryDon Horter was a filmmaker and photographer who seemed to specialize in the Pacific Northwest. Among his films are The Columbia: River of Planned Destiny (1960), White Peril (1956), and Of Ships and Cargo (1960), a promotional film about the Portland Docks. He also did promotional photography and at least one film (Angler’s Paradise, 1959) for Katmailand Lodge in Katmai, Alaska.Bookplate pasted in “The genteel recreation: or, The pleasure of angling, a poem” by John Whitney (Published in London in 820]) Now in the University of California Library
Cool video he produced:
Don Horter’s Library
- Internet Archive
- Searches:
- No consistently tagged metadata for Don Horter.
- OCR mostly didn’t pick up the book plate. I found a few instances, but it didn’t occur in the original books I stumbled across.
- All of the books I stumbled across were contributed by the University of California Libraries and had a stamp inside with Berkeley General Library.
- University of California Berkeley
- Going off of the metadata at the Internet Archive that the books were contributed by the University of California and stamped with Berkeley, I searched their catalogue, first for a book I knew had the plate to see how it was tagged, then found the Trout Fishing group and filtered by books held by UC
- HathiTrust
- I noticed that the books with the book plate were held by Northern Regional Library Facility and made available digitally by HathiTrust. The OCR seemed better for those digital ones because they do have Don Horter in the text.
- So I searched HathiTrust for Don Horter.
- https://babel.hathitrust.org/cgi/ls?q1=%22Don+Horter%22&field1=ocr&a=srchls&ft=ft&lmt=ft
- So many of these have the book plate!
What can I do with this?
- Download PDFs and look for the book plate
- Build a catalogue
- Make a special collection on the Internet Archive with Don Horter’s books
- Read and curate them
- Try to find more by looking for these subjects at UC Berkeley:
Another collection to look for:
Also UC Berkeley.
https://catalog.hathitrust.org/Record/006516015
https://catalog.hathitrust.org/Search/Home?lookfor=J+E+Helmer&searchtype=all
- Internet Archive
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Homemade Falernum
2023 attempt
Paul Clarke’s Falernum number 10: https://thelosttikilounge.com/ingredients/falernum-guide/
- 6 oz Overproof White Rum – Wray & Nephew recommended
- 9 Limes, zested – preferably organic
- 40 Cloves, toasted – buy a new pack – don’t use the ones from last Christmas!
- 2 tbsp Blanched Slivered Almonds, toasted
- 1/2 tsp Almond Extract
- 2 oz Fresh Ginger, peeled and sliced or julienned
- 14 oz Rich Simple Syrup – 2:1 ratio, cold preparation
Method
- Zest the limes with a microplane grater, zester or vegetable peeler, making sure to leave all the white pith behind. And watch those knuckles! Adding human flesh really won’t enhance the flavour.
- Toast the cloves in a dry pan over a medium heat, shaking frequently, just until they begin to become aromatic, then remove from the heat.
- Toast the almonds, shaking frequently, until they begin to turn light brown, then remove from the heat.
- Peel the ginger and either slice it into thin batons or julienne it.
- Add the lime zest, cloves, almonds, ginger and the rum in a pint-sized jar and allow to macerate for 24 hours. Every now and then, take a moment to review your creation. It looks green, strange, almost luminous. Give it a shake. Awesome.
- Strain the infusion into your final container through a muslin or a moistened cheesecloth. Make sure to give it a good squeeze at the end to get every last drop of potent liquid out. If it’s still a bit ‘gritty’, run it through a second time, or if really stubborn try something like a coffee filter to help refine it.
- To make the rich simple syrup, add 2 cups of sugar (preferably super-fine) and 1 cup of cold (or slightly tepid) water to a large jar. Seal the lid and shake until the sugar is completely dissolved. If you’re struggling to get it to liquefy, add it to a pan and put it on a very low heat, stirring every few minutes until the liquid is clear.
- Measure 14 ounces of your syrup and pour into your final container along with the rum infusion and the almond extract, give it a shake to combine, and you’re done!
2024 attempt
Basically the 5 Min Mixing Up Tiki method, but with some of the ingredients doubled for more flavor.
Makes 375ml. I doubled it.
Gum syrup, 1:1
- 125ml water
- 125ml cane sugar
- 20g gum arabic
- 1g citric acid
Blend together with an immersion blender.
Infused Rum
- 187.5ml rum (Lemon Hart 151)
- 3g whole cloves
- 12g lime peels
- 10g chopped ginger
- 30 drops almond extract
Blend together with an immersion blender and let mingle for an hour or two while you have dinner or finish work. Strain and filter.
Mix both together and shake. Should be shelf stable.
Notes
In the future I think I’ll make this again, but with a bit of nutmeg and allspice.
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Colonial Homestead
Thoughts from visiting Colonial Homestead:
- Dan Raber is very nice and knowledgeable
- He steered me away from a Stanley adjustable throat low angle block plane and towards a Millers Falls #28
- He knew of Emmet van Dreische, had his books in the store, and was interested in Spoonesaurus
- I want to build one of the low benches they have. Perhaps two sets of legs.
- The curved axe handles with only one sharpened side were interesting. Look them up in the Early American Hand Tools book.
- Carried Jason Lonon tools
- Anvils are expensive! $750 for the size Dad has.
- I love that they put together sets of tools and small benches for schools and use the sloyd method.
- They have plans for better shavehorses than the one I made and they scale down to kid size
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Carbonation
https://www.popsci.com/diy/article/2012-06/how-make-your-own-home-carbonation-system
Bookmarked Best Way to Refill SodaStream Bottles. Refilling …
Bookmarked A Maximalist’s Guide to Carbonated Cocktails | …
Bookmarked How To Carbonate Cocktails | Home Carbonation …
- You need to find a welding shop to refill CO2. Maybe https://mckinneynyc.com/gases/homeowner-hobbyist/
- Always carbonate cold liquids.
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FreedomBox
IP: 72.68.202.185
Local: 192.168.6.112
ssh:
ssh cagrimmett@freedombox.localUseful Links
- https://wiki.debian.org/FreedomBox/Manual#FreedomBox.2FManual.2FQuickStart.How_to_get_started
- https://www.olimex.com/Products/OLinuXino/Home-Server/Pioneer-FreedomBox-HSK/open-source-hardware
- https://www.olimex.com/Products/OLinuXino/Home-Server/Pioneer-FreedomBox-HSK/resources/July2019_OlimexFreedomBox_Instructions.pdf
Re-flashing the SD card
Note: You can’t use a GUI like extFS from Paragon to copy the image. You have to use the command line.
- Download image from https://freedombox.org/download/pioneer/
- Uncompress the xz using The Unarchiver
- Connect microSD card to laptop using the reader and dongle
diskutil listdiskutil unmountDisk /dev/disk3(use actual disk number)sudo dd if=freedombox-image.img of=/dev/rdisk3 bs=1m status=progressdiskutil eject /dev/disk3- Remove microSD card from reader.
- Unplug FreedomBox.
- Insert SD card.
- Plug in ethernet first.
- Say incantations to Saint IGNUcius.
- Plug in power.
- Wait for it to load and reboot.
- See if it is on the network with
arp -a
Upgrading Linux distributions
First, update the current system.
sudo apt update sudo apt upgrade sudo apt full-upgrade sudo apt autoremoveNext, update the source lists.
sudo nano /etc/apt/sources.listCode language: PHP (php)Also all lists in
/etc/apt/sources.list.d/Then,
sudo apt update sudo apt upgrade --without-new-pkgs sudo apt full-upgrade sudo rebootCode language: JavaScript (javascript)Confirm:
cat /etc/debian_versionRestoring from a snapshot
https://discuss.freedombox.org/t/preserving-and-restoring-a-snapshot-via-command-line/2610/4
$ sudo snapper -c root listCode language: PHP (php)That will return a list of snapshots.
$ sudo snapper --ambit classic rollback <snapshot number>Code language: HTML, XML (xml)Then you probably need to reboot, because you probably aren’t doing this when everything is working correctly.
$ sudo rebootUser websites
Stored at: https://grimmett.xyz/~username/
Example:
https://grimmett.xyz/~cagrimmett/
Kiwix
https://wiki.kiwix.org/wiki/Kiwix-manage
- sudo -s
- cd /var/lib/private/kiwix-server-freedombox/content
- wget {zim url}
- cd ..
- kiwix-manage library_zim.xml add content/{zim file}
- sudo systemctl restart kiwix-server-freedombox.service
Miniflux
- use FreshRSS/greader API to access via NetNetsWire.
- In the Firewall settings, DNS-over-TLS needs to be set to Opportunistic and DNSSEC needs to be set to Allow Downgrade. Forcing DNS-over-TLS and strict DNSSEC will block miniflux’s outgoing connections, at least on my setup.
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Pizza making notes
Baking Steel
When baking pizza in our standard oven, I use Baking Steel (I have the griddle version, which I flip over to the side without a trough) preheated in the oven for ~30 mins at 500F on the top rack. I launch the pizza with a wooden launching peel onto the steel for ~3 minutes, then turn the broiler on high for another ~2 minutes. Great results!
Ooni
I have an Ooni Koda 16 for cooking pizza outdoors. It is propane-powered. The propane is better at sustaining a high temperature than the wood pellet versions, and the 16″ gives you more room for larger pizzas and a larger cool area to keep your pizza from burning.
Perfect for when you want to make pizza on the deck or days when you don’t want to heat up the house.
The turning peel they sell is essential. So is a wooden launching peel. I honestly don’t use their regular peel much.
Setup
I set it on a metal outdoor table on the deck and put a large cutting board in front of it so I can pull the pizzas out right on to the cutting board.
Preheating and testing
I need to preheat it for 20-30 minutes before cooking the first pizza. Good to go when it is 800F and above with the infrared thermometer.
I test it out by making some garlic cheese bread first:
- 1 pizza dough stretched to half the size of a pizza
- Butter
- Garlic
- Mozzarella
Keeping your pizza from burning
The burner is in the shape of an L, on the left and the back. No burner on the front or right, so the coolest region is in the front right.
Right before I launch the first pizza, I turn the flame down as low as it will go. This is key. The top still gets hot enough for nice leopard spotting, but usually doesn’t burn. In-between pizzas I turn it back up full blast to keep the stone as hot as possible.
Start turning about 45 seconds after launching. If the crust is getting too dark without the top cooking, move it to the front right corner so it gets more indirect heat.
Calzones
Recovery calzones are clutch. Rip a huge hole in your pizza dough or can’t get it to make a nice circle? Make a calzone instead.
In my experience, calzones need a bit lower heat to keep the tops from burning while the insides finish cooking.
Dough
- If I have a couple of days, I like Baking Steel’s 72 hour dough recipe.
- If I’m making dough the same day and have 3 hours notice, I like Ooni’s classic dough recipe.
- If I’m making pizza in an hour, best to drive to Trader Joe’s or Cortlandt Farm Market and buy pre-made dough.
- Trader Joe’s herb dough is great for cheesy garlic bread.
- Trader Joe’s gluten free dough is terrible
- Trader Joe’s herb dough is great for cheesy garlic bread.
I haven’t successfully made a batch of dough yet from a sourdough starter, but I’d like to play with that this winter.
New dough I want to try:
Pizza Dough for an Outdoor Pizza Oven RecipeA pizza dough specifically formulated for a high-temperature tabletop pizza oven.Jon Richer likes the Roberta dough and I agree, it is pretty good. Easy to work with, too.
Roberta’s Pizza Dough Recipe (& Baking Instructions!) – Home Cooking CollectiveA step-by-step guide to making Roberta’s acclaimed pizza dough recipe in Brooklyn, from mixing and kneading to stretching and baking a classic Margherita-style pizza.The Baci guy, Chris, told me to up my dough’s hydration. In general that has worked really well if I have time for it to ferment.
Shaping
- Make it round first and let it rest.
- If easy to work with, pick it up and let it stretch in your hands while working around the edges to keep it circular.
- If it is hard to work with, roll it out first then use the hand method.
- Finish with the knuckle method: Dough over both hands, knuckle side on the dough, continuing to stretch and rotate the dough.
Jon showed me a trick I hadn’t used before: Instead of flouring your work area and putting lots of corn meal on your peel, drop the whole dough ball in a bowl of flour before shaping it. That worked really well.
Building the pizza
- Light on the toppings is better
- Less sauce (so less liquid) is better
- Fresh mozz lets out water!
Favorite topping combos
- Traditional margherita
- Sausage + pesto
- Pepperoni, red onion, and black olive
- Vodka sauce + mozz + basil
- Mozz + mushrooms + thyme + butter and olive oil
Chuck's Notes
A WordPress-based Digital Garden
