I’m making maps today.
I am maybe not super skilled at map design, which turns out to be much harder than I thought it was. The process also forced me to finally get my GIS data organized, which took most of the day yesterday (and I even had a dream about it last night). ORGANIZATION. I thought I had it, but I really had no idea. There’s a reason my professors have been drilling it into everyone’s heads. I was all smug about my data organization until I started writing. Only then did I make the unpleasant discovery that wow, I have about fifteen different files with the words “riparian forest establishment field morphology master data” in various combinations, with no description and no dates. And it only gets worse from there.
But my little organization freakout isn’t particularly interesting to talk about, so I’ll just suck it up, get more coffee, and keep sorting things out.
Wanted to take a break from relabeling files and arranging maps. This is a picture of Racehorse Falls on a lovely, fossil-filled tributary of the Nooksack River. Julius and I clambered through the brush to find it last weekend. Plant fossils are scattered all over the river bed, we literally tripped over them on the short hike to the falls.
Last night we decided that bison burgers really needed to happen. We have bison burgers at least once a week. The bison comes from Twisted S Farm right down the road in Ferndale (watch out, the site is graphics- and music-intensive because bison are highly entertaining).
I love bison. They’re adorable and tasty. The Twisted S bison are very happy and healthy. Julius has visited the farm and met the owner and his bison. The owner is quite fond of his bison and has a big picture of the farm’s first calf on his desk.
These are serious burgers.
We didn’t mess around with the Roquefort, either. There’s a whole slab of it on each 1/2 lb burger.
Neither of us is generally a huge fan of Belgian beers, but we were intrigued when we saw Green Flash Grand Cru in the co-op. It paired perfectly with the strong flavors of bison and Roquefort.
Roquefort is geologically interesting. True Roquefort can only be produced in the Combalou caves of Roquefort-sur-Soulzon in France. Penicillium roqueforti, the mold that is used in the cheese, is found in the soil of the caves. The climate of the limestone caves is perfect for ripening the cheese.
Roquefort has a luscious, smooth texture and remarkable depth of flavor, from tangy to smoky to salty. It pairs well with bold, rich red wines and dark Belgian beers.
Time for more coffee, and back to the maps.