Saturday, April 5, 2025

A Contest of Wills by Byron Fry

 


Fry, Byron - BWL Publishing Inc.

“No worries m’Love, I got this.” I said to Roni with studied nonchalance, standing in our front yard on a beautiful spring day and looking forward to doing something with my hands, namely the assembly of the shiny new metal two-wheel carriage for her shiny new poop bucket.

A familiar contrivance to those of an equestrian bent whose daily efforts hope to slow a stable’s inevitable descent into an animal waste collection facility, the design of these things has progressed over the centuries from a wonderfully functional large wicker basket with no moving parts to today’s unlikely design: An impressively unnecessary array of powder-coated metal struts and braces, two wheels wobbling on their axles against their cotter pins, an ergonomically-angled dolly-style handle padded with foam rubber to absorb and help spread microorganisms, automatic climate control and gold-plated license plate frames. The actual bucket, for its part, is a large removable heavy-duty plastic affair which will be getting assimilated into the planet’s oceanic life or geologic substrate for millennia after humanity is dead and gone.

Most males know the urge to prove their worth by doing something for their beloved for which the male psyche is naturally wired (as opposed to, say, communication). And those of us who work excessive hours in the digital world understand the human need of returning to analog endeavors once in awhile. It’s hard to name a more analog area of human endeavor than anything that might concern a poop bucket.

Standing in the front yard with the parts heaped at my feet like so much pot-metal spaghetti, I looked down at a badly wrinkled and blurred sheet of instructions in my hand: A single image of the final thing, drawn so poorly it had to be an act of sarcasm, rendered all the more indecipherable by the manufacturer’s having either printed a faxed image, or somehow gotten their hands on a cold war-era mimeograph machine to print the thing. Looking at the picture, it was impossible to tell what tubes were on top of or under, or in front of or behind other tubes, although through a careful codebreaking process of the verbal printed instructions, one could more or less arrive at the most likely concept.

“Are you sure?” Roni asked, no doubt just an innocent offer to handle a task that she thought might burden my day, but a question that nonetheless registered to my ears as “Are you sure you’re competent enough?”

“Yes m’Love, please let me handle it.”

Having been involved for a year in the mid-to-late nineties with the assembly, and very occasionally the designs, of things like computerized impact-testing gear, explosive squib testing apparatuses, electromagnetic levitation devices and laser interferometer sending / receiving modules–most of which was created at the level of things built by NASA and way over my head, but in the service of whose creation I nonetheless learned how things go together at the hands of mechanical geniuses–I’ve since been imbued with an appreciation of designs that are well-conceived and drawn, and not one bit more involved than absolutely necessary.

By the same token, I have an abiding and healthy contempt for the type of tragic comedy I now encountered. To my credit, I welcomed the entertainment value of what surely lay ahead.

“Game on”, I thought. “Joo VEEL be made to BEHAFE!” I said aloud.

My darling Roni was still hovering, so I added “Seriously m’Love, you said you need to get some rest, so go inside and get some rest. Lemme do this.” She proceeded to pull weeds nearby. My wife is no fool.

In the world of competent mechanical design, things are commonly done with fabrication tolerances of plus or minus one thousandth of an inch. More comfortably relaxed designs, for parts where things don’t really matter, might widen tolerances to plus or minus ten thousandths. In aerospace, sometimes things have to be within one micron.

The mechanical design of this thing, such as it was, employed very thin-walled tubing. This was a good thing, because it allowed for quality control specs of plus or minus a quarter mile, the components having been bent to vague angles and crimped to arbitrary degrees at the bore for each screw. It was hard not to visualize the process as having taken place behind a thatch hut with a pair of pliers held by someone dressed in a loincloth and assisted by his dog, a large wicker basket looking on from nearby and chuckling.

Still, I was unfazed and resolute. “Pity the poor thing”, I thought. “‘Tis no match for my codebreaking and puzzle-solving skills, nor my dogged stubbornness. It shall be assembled in short order, and in good form.”

I’ve dealt with this level of design and manufacture before: One gets the holes into the same area code then pulls things together, bending the frame pieces into their intended shape by carefully tightening the chinesium screws while internally chanting the universal assembler’s mantra: “Please don’t strip please don’t strip please don’t strip”.

Amidst a progressively growing assortment of tools and much creative profanity, engaging all of my limbs in what can only be described as a prolonged game of Twister with metal frame pieces, I was able to achieve the capture of those various unwieldy shapes at their various unlikely angles, then somehow maintain them while installing the fasteners.

At long last, while starting to slowly straighten up to stand majestically erect on the battlefield, knee-deep in a chaos of detritus and tools, not even bleeding and having triumphantly bent physics to my will in the name of all that is right in the universe, I was beholding the fruits of my labor and anticipating the presentation to the world of the completed conveyance, when Roni wandered up.

She took the thing in at a glance, immediately pointed and said, “Hey, that piece is on backwards!”

Damn.



Friday, April 4, 2025

A Sister Chicks Story for You

 


In addition to having fun getting reacquainted with Paisley Noon and all the characters from Nokota Voices as I continue to work on the second Forever Fields book... 



It's time for another...

Sister Chicks Adventure!


I am trying to raise my own chickens again this spring. With the price of eggs so high, and my flock dwindling a bit after the weird winter, I figured it was time. So out came the big and clunky Fleet Farm incubator and the various Rubbermaid totes full of all things CHICKS.

I had a rather dismal outcome this first time around. Only two out of ten eggs hatched. Several were not fertilized in the first place. That's not on me. That's on Sherriff Andy, my rooster. Spring has not completely sprung for him, perhaps. Then a few eggs just up and quit by the second candling on day 14 (of 21). The super technical term for these is "Quitters". So I had high hopes for the remaining four. Two dark chocolate brown eggs, and two lovely pale blue ones. 

After much fretting over whether I had the humidity right, and the temperature right, and the candling right, "labor day" came and went. No chicks. Where did I go wrong? Immediately, I believed they all perished at my hand! I could just cry.

My husband said, "You can't take it so hard. It's just nature."

I said to him, "This," and I waved my over-emphatic, over-emotional hands at the Styrofoam box with wires and heat elements and water channels, "is not nature." I drew in a quivering breath. "This is me pretending I'm nature." I let out said breath and finished with, "I don't know if I'm cut out for this. How does a mother hen do it?!"

But he talked me into not giving up just yet. So I re-read EVERYTHING I'd already read and studied several times over! I woke up in the middle of the night to Google questions I hadn't yet thought of. I must have missed something, right? As you can imagine, the internet is littered with a thousand different opinions and a plethora of advice, and of course, most of them contradict each other.

In the end, all I could do was wait.  On day 23 (not day 21 like the books say), the two dark ones hatched! The first one cheered the second one on as she worked her special hatching muscles to break free of her shell. I guess they didn't read the books. Now, these little sister chicks have each other. They are so stinkin' cute, I can hardly stand it. I can't wait to see what funny, sweet, or oddball personalities they develop as they grow and become part of the flock. Their adventure has just begun! 

I'm sad to say the two light blue ones didn't make it, so I think I will try again in a few weeks. I counted it out on the calendar and found that if I start a new batch on Easter weekend, they should hatch on Mother's Day. Wouldn't that be neat!?

Enjoy Sister Chicks To The Rescue!inspired by my own lil sister chicks. 

Click on the book cover below to go to StoryJumper.com.



Wednesday, April 2, 2025

Everything that happens in a yoga studio is not Zen.

 


Last month a shared a scene from Bind, my new book featuring three yogis, two police detectives and one damn cute dog. This month I thought I’d give you some background about the plot and the characters. Would love to hear your feedback.





Everything that happens in a yoga studio is not Zen. 

Shondra (Woo Woo) Aeron, Lexie Hill, and Charlene Kurtz meet five mornings a week at the Asana Yoga Studio for a downward dog or two, one serene savasana, and a steaming cup of coffee afterwards. They’re not friends, but the theft of a very expensive watch from the gym where their studio is located draws them together – and into a bind of another type. 

To support Kristi Yee, their yoga instructor and co-owner of the gym, the three women offer to help her retrieve (some might call it stealing) financial information from her business partner. Mission successful (albeit with a few hiccups). It doesn’t take Charlene, an auditor, long to determine the balance sheet is not all it appears. Certainly, fencing a very expensive watch would help.

The partner isn’t the only suspect. The watch owner could use some money. He is having a relationship with at least two women, neither his wife. One of those women, who made the affair loudly public early one morning in the gym, has managed to cash in on her relationship. The other woman is unknown, at least initially.

The watch owner’s son, a diehard romantic, is also a suspect. His father and his girlfriend certainly think so. He doesn’t need or want the money, but his girlfriend does. At least he thinks so. He thinks wrong.

The girlfriend is also a suspect. She could, apparently, use money and she does not like her boyfriend’s father. That’s not fair, she detests him. Gym staff are also under police scrutiny as well as Kristi herself.

One conundrum for Halifax Police Detective Michael Terrell: how could someone remove the watch from a busy changeroom locker? Admittedly, the owner lost his key, which he usually does at least once a week, but you’d have to know what locker the key opened or try each locker in the change room. Warriors three to the rescue. Their task, at the request of Terrell (who seems to have a thing for Woo Woo, a reflexologist) is to try and penetrate the inner gym sanctum.

They fail, hilariously. But in their failure comes one undeniable conclusion: whoever stole the watch knew exactly what locker to open and what they would find inside.

Throughout the investigation, professional and posers, a number of other more personal issues arise. Lexie clearly has a thing for a gym employee. (It’s not what you think.) Someone is repeatedly trying to connect with Charlene. She resists. (It’s not what you think.) Every once in a while, Woo Woo gets a message from another world. (It is what you think.)


 

 

Tuesday, April 1, 2025

BWL Publishing New Releases April 2025

 




Ordinary Lives by Naguib Kerba 

Kerba, Naguib Sami - BWL Publishing Inc.

Everyone has a story. A picture is worth a thousand words, but sometimes one needs words as well. 'Ordinary people extraordinary lives," does just that. I've combined a portrait with asking people four thought provoking questions about themselves. The portrait and their answers are a compelling read about life, its challenges and each individual's journey. At the end of each chapter, each person makes one final observation learned from their journey.

Sunday, March 30, 2025

It Wasn't Hard to be Cool in Bygone Days by Eden Monroe

 


Apparently it was never hard to be cool in the past.

I’m talking about the time before iceboxes and refrigeration were perfected — and obtainable. In other words, the olden days, which is the temporal setting for When Shadows Stir, book two of The Kavenaghs series, 1870-1879.

Major cities benefited first in terms of electronic innovations, because while the majority of homes in urban settings were having electricity installed in the late 19th century, that luxury was still not available in many rural areas until the 20th century. So even if there were refrigerators, there wouldn’t have been any electricity to run them.

Nevertheless, just like the generations before them, people found ways to keep their food safe for eating without the use of the conveniences we know today. We’re all familiar with product labeling that warns us to refrigerate after opening, so how was food kept from spoiling in the distant past? According to vermontpublic.org, before refrigeration, food was stored for safekeeping in a variety of ways. Options included smoking, drying, pickling, salting or fermenting.

The cool interior of a root cellar was also used for foodstuffs with high spoilage rates such as milk and related dairy products, and of course perishable goods like vegetables, fruit, meat and fish.

Those who lived in colder climates had the easy advantage of an icehouse where chunks of ice harvested from rivers or lakes during the winter, were stored. An icehouse, or ice pit, was either cut into the ground, or built in a heavily shaded area out of direct sunlight in order to keep the ice intact. The harvesting of ice, initially by way of a long thin handsaw and eventually horse-drawn cutting machinery, was understandably very dangerous work, but the risk was necessary to meet the ever-growing demand.

As set out in vermontpublic.org one enterprising gentleman, Frederic Tudor from Massachusetts, even began shipping blocks of ice to hot climates around the world in the 1800’s, even as far away as India! To maintain the integrity of the ice, it was insulated with straw and sawdust, and kept in warehouses until it could be transported.

The icebox made its debut in 1802, although it would take several decades before it became a mainstream appliance available for mass consumption. Still, it has a pretty interesting history. According to jaxhistory.org, it was a farmer and cabinetmaker from Philadelphia by the name of Thomas Moore who devised the icebox to transport his butter to market. An oval tub with a lid made from cedar wood, it featured a tin chamber inside the cedar box. For insulation, the exterior box was lined with rabbit fur. A patent was issued to Mr. Moore in 1803 for his ingenious invention, and it was signed by none other than President Thomas Jefferson himself.

Once the icebox was refined and found its way into households nationwide, there was of course an even greater call for ice. Aside from an increase in ice harvesting, another occupation was created in answer to this burgeoning industry. Enter the iceman whose job it was to deliver blocks of ice, in the requested size, for the iceboxes of paying customers. A large block of ice (usually about twenty-five pounds) typically sold for well under a dollar, and business was brisk as these uniformed men with their large metal tongs, leather satchels and ice picks made their rounds. It was known as the ice trade, or frozen water trade.

That all began to change with the invention of the refrigerator, a complex machine that eclipsed all other methods of keeping food cold. Its timeline is set out in whirlpool.com:

·         1748 - William Cullen is the first person to observe and demonstrate artificial refrigeration via evaporative cooling

·         1834 - Jacob Perkins invents the first vapor compression system for refrigerators

·         1876 - Carl von Linde patents a new process for liquefying gases used in artificial refrigeration

·         1913 - Fred W. Wolf invents the first home electric refrigerator

·         1918 - William C. Durant begins mass producing the first home refrigerator with a self-contained compressor

  • 1927 - The home refrigerator starts to see widespread popularity across the U.S.

And that convenience didn’t come cheap, again according to whirlpool.com. The first home refrigeration units would have been affordable only for the well-to-do. Prices of those early models ranged from $500 to $1,000, and to make that more relatable, today it would be the equivalent of about $6,575 to $13,150.

My father recalled his family’s method of keeping cool what needed to be kept cool on the family farm back in the day in rural New Brunswick, Canada. During the summer the milk and cream stayed fresh by setting the large metal dairy cans in a bubbling spring, ice-cold water coming up from the ground that provided just the proper depth and temperature for chilling. For everything else, especially storage for winter consumption, it was the unheated root cellar located beneath the house. Since hens tend not to lay during the winter, eggs were stored, pointy end down, after having been dipped in melted wax. They were also pickled in vinegar. Turnips too were dipped in wax to preserve their freshness, carrots and parsnips were buried in a box of sand to maintain crispness, and potatoes did just fine in potato barrels. Squash, pumpkin and cabbage also kept well in that cool dry environment. For beets, the tops were removed and stored loosely in damp sand.

Cupboards in the cellar were lined with pickles and jams and anything else from the garden that could be canned, including garden greens. A large stoneware crock held several pounds of dried fish packed in layers of salt, and sides of beef and pork were smoked and hung outside for the winter.

In the pantry upstairs, metal barrels held a hundred weight of flour and sugar each, and other necessities such as coffee, tea, molasses and spices were all stocked up before the roads became snowbound and impassable. In early spring they were equally as difficult because of deep mud from snowmelt.

In When Shadows Stir, it was the more common root cellar where foodstuffs were kept, and that included milk, most often drunk as skim milk because the high-fat cream would be separated and saved to make butter. Once enough cream had been stored and the butter was churned, everyone enjoyed the refreshing treat of buttermilk — the liquid remaining after churning was complete.



It’s also interesting to note that long before there were freezers to store it in, people made their own ice cream. China can lay claim to making ice cream in 618-907AD, while Italy began making ice creams and sherbets in the mid 1600’s. The process of whipping up a batch of ice cream became even easier when the hand-cranked mechanical ice cream maker was invented in 1843 (hubertcloix.com) by Nancy Johnson. During its heyday, well into the mid-1900’s and beyond, many enjoyed the fun of making homemade ice cream with this modern contraption.

My aunt and uncle had one of those old hand-cranked ice cream makers passed down to them and they used it to make a type of pineapple ice cream. Bar none, it was the best ice cream I’ve ever tasted. Period. Full stop.

Modern ice cream makers are easy to come by now, but if you happen to have an antique hand-cranked model gathering dust in the attic, this is how it’s described in ice-cream.org:

“This consisted of a wooden bucket that was filed with ice and salt and had a handle which rotated. The central metal container, containing the ice cream was surrounded by the salt and ice mixture. This churning produced ice cream with an even, smooth texture.”

I’ve been able to determine that rock salt mixed with the ice makes the ice cream freeze faster for a better result, and it must be continually cranked for at least twenty minutes. Some instructions say as long as forty minutes, but the determining factor is how quickly the ice cream mixture firms up.  When the mixture becomes really firm, the harder it is for the handle to turn and your ice cream is ready.

And here’s a homemade ice cream recipe (vaughnbarry.com):

2 Cups Whole Milk, 2 Cups Heavy Cream, 1 Cup White Sugar, 2 Teaspoons Vanilla, 2 Cups Fresh Strawberries (Mashed), ¼ Teaspoon salt.

 

Enjoy!

 Click this link to visit my BWL Author page for more on my books

https://www.bookswelove.com/monroe-eden/

 

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