Fiction: Cortinarius alin aff sapient

Cortinarius sp

Cort had three places to sit in his apartment and today he intended sitting in all of them. He began in the kitchen. Sitting on his wooden kitchen chair at his wooden kitchen table. He had the two vintage crystal wineglasses part-filled with water in front of him and the silver teaspoon ready for action.

Mrs Soup would be along soon. He’d earlier checked her progess by standing this side of his front door and listening. She lived-in in the block—in fact had an apartment not too far from Cort’s—and was employed by the Department of Human Services to provide nine of the block’s residents with their meals.

“Yoo-hoo?”

Cort ting-tinged with his fork against the right-hand glass.

“In the kitchen as usual,” Mrs Soup said. “Waiting for me, I suppose.”

He would’ve smiled if he could. Not safe now. Ting. This was the high note with which he put positive comments into the conversation. Mrs Soup wasn’t backward in supplying the words.

She set the dinner bag on the counter and unloaded the covered bowls. Cort’s teeth had given up the struggle and he’d graduated onto soups and stews that didn’t require chewing. “Both into the fridge?” she said.

Ting. He didn’t know yet when he’d have time to suck up the mid-day meal.

“Oh?” Mrs Soups said. “Expecting another caller?”

Ting. Cort pointed the teaspoon at a red square on the placemat.

“Ah, you’re expecting Red. A good man.” She took yesterday’s disinfected and sealed-up dishes in their plastic bags from the vegetable crisper.

He agreed. Ting. Red was the house medic. Employed under the same arrangement as Mrs Soup, he was overworked and underpaid. In Cort’s opinion. A lot more sick people in the scene than were fed by the house.

“Thank you for this disinfecting. You are such a dear,” Mrs Soup said. “Different to the old codger two floors down.”

Cort tapped the other, almost full glass. Tang.

“Red is with Mr Irascible right now, I’d say. He sidled in as I sailed out.”

Which gave him Red’s approximate arrival time. Ting.

————

For Red’s visit, Cort made himself comfortable in his old armchair. The arm rests were perfect for him to lay his arm on a pillow for Red to serve him up with an injection or a cannula for a dose of IV meds.

“Hey, old-timer,” Red said at the door. “How’s it going?”

Cort slipped his mask up over mouth and nose.

“That’s a new thing between us,” Red said at the mask, fetching the upright chair from the kitchen. “And I have been thinking I’d like to have a look at the problem?” He finished with his head on-side, asking.

Cort gestured futility with his fingers spread, hands upturned.

“There’s a thing growing in your mouth and what? You don’t want me to have a look-see, to see if it is cureable?”

Cort shook his head. Indicated down with his thumb.

“Is it bacterial?” Red said. “I’ve still got some antibiotics you haven’t had yet. Could hit it with them.”

Cort shook his head.

“Is it cancerous?”

Cort shook his head.

“Not cancerous.” Red wrapped the blood pressure guage around Cort’s upper arm. “Only one thing left. Show me and I’ll be able to prescribe something.”

Cort pointed at Red. Gestured Red’s probably fate with a finger across his throat.

Red frowned. “As bad as that? I can go to the ambo station, get some hospital-grade personal protection gear, see you again this afternoon.”

Cort grabbed one of his signs from beside his chair. THERE IS ONLY REVENGE.

Red’s eyes above his mask narrowed. He hissed. “I told them at the station there’s a killer in our scene. What’s he doing?”

Cort mimed diseases passing from one to the next. Infecting people. He got his second sign out. His mobile. A photo, a selfie from hell. His pursed mouth with the deep grooves of his aging face radiating from his thin lips pressed tight. Both the depths of the grooves and the lips painted a deathly white. The disease escaping its confines.

Red studied it with quick glances back and forth to Cort’s eyes, the rest of his face. He frowned thunder. “What can I do?”

Gesturing, Cort asked for help to get out of the chair and be settled on the couch. Cort with a towel over his head for extra protection for Red. His third sign. BURN THAT IN A MEDICAL FURNACE. 1100 DEGREES. He mimed. Make me look like a half-warm corpse.

Red grinned wolfishly. Got out his second mobile, set it to Record. “I’ll be at Mrs Soup’s, watching this. I insist,” he said to Cort’s head shakes. He laid it between Cort’s knees. “I’ll see that your revenge goes nowhere else.”

“He’s dead anyway,” Cort signed.

“Not soon enough. Don’t worry, I have a good plan. No one else is going to be farmed by this dude.” Last thing, Red fetched the red half-blanket from his kit. Spread it over Cort’s lap. He nodded. “Eleven hundred degrees.”

————

Next, the grower. What he called himself. Just a humble farmer popping in from time to time to see how the crop was growing he said. Cort savagely echoed him in his mind.

The man getting sicker, Cort saw the fucker think, his legs up on the couch like that and covered with an ambo’s little red blanket. Cort chuckled behind his mask, whatever that might sound like.

Grower checked that that ambo was not on the premises while fetching the upright chair from the kitchen. Three rooms and a bathroom. No ambo. He set the chair on the rug alongside the couch. Its outer limits but opposite Cort. “Can’t be too careful,” he said.

Cort grunted.

“I traded some of my stock this week and scored me some magnifying specs,” Grower said. He pulled them from his shirt pocket and Cort saw that they were an eye doctor’s magnifiers. Grower slid a couple of lenses into the left frame, three on the right.

Cort grinned close-mouthed behind his mask. Made an inquiring sound.

“You’re right,” Gtower said. “I do owe you an explanation or three.” He laughed. “Your name was the beginning of it.”

Cort raised his eyebrows. This was where he might’ve asked the damned farmer-in-the-dell to explain. Mouth too far gone. But don’t worry he consoled himself, this fucker will tell you because this fucker likes the sound of his own voice.

“In the bar they all called you Cort,” Grower began. “I knew rightaway the crop I’d want to try you out for. Then I learned that you were Allin Cort. Even better. It fits the genus and species naming system. In my literature—pamphlets, brochures and pricelists—I’ve started to call the crop I’ll be harvesting from you Cortinarius allin aff sapient.”

How would he get the delusional sapient to come closer? Cort grunted as disparagingly as he still could.

“It does sounds kind of weird,” Grower said. “But hey, you don’t seem to be doing that well?” He hitched the chair nearer. “The minute I went into job-lots of specifics for the laboratories, my life improved. I got rid of all the species that were too ornery. Too meh. The ones that had no poison and or no flavour if they were edible. I was thinking to get a sample today? Get it tested and so be able to offer my clients a specific rather than a general.”

Cort let his eyelids droop to half-mast, like he was a very sick man. Chuckle chuckle. Sicker than some, not sick enough to not want his revenge before he died.

The fellow hitched the chair even nearer, reached over the remaining distance and gently unhooked Cort’s mask. “Just want to see how we’re progressing, old boy.”

The sick man aka Cort relaxed back onto the couch armrest. He’d laugh if he still could. He gathered himself for his last lunge. Had to be good.

“Medic was here?” Grower said. “He give you some salve and that’s why your mouth and all those grooves are so white?”

Cort shook his head. He coughed through a narrow slot with a tearing paper sound. Pressed together his lips again.

“Right. Right. A little cough is the go. Let me get ready for the next one with a swab.” Grower scrabbled in his bag. Got out a swab. A glass container. A this. A that and a whatever.

Cort watched the madman’s face. Here he comes. Those crazed blue eyes.

“Ready when you are,” Grower said. Sitting on the edge of the chair, both his hands filled with the equipment to catch Cort’s … spores?

Cort grabbed the dead man’s upper arms with an iron grip and opened his mouth wide.

His lips crackled. Cracked. Flaked away.

The white felty interior stretched, the fibres sprang apart.

The spotted brown gills hanging from the roof of his mouth released a cloud of dark brown spores. Cort pursed his lips and blew more of them faster and further into the fellow’s face, his hair, his clothes. He blinded him with Cortinarius spores.

Grower would’ve reared back but Cort hugged him. Breathed spores into him. Kissed him to give him the taste. Cuddled the deluded dead thing to his chest.

Whispered lovingly. “Red will be here in a minute. He’ll tidy us up.”

Art: #Huevember 2019

24. Path through to the Beach

This time last year, being under the mistaken apprehension that if I painted every day for thirty days that would then be a habit, and I would continue to paint every day.

But as we all know when the pressure is off, we tend to relax. I seem to recall I achieved an unbroken 24 day run of painting, followed by some patchy efforts thereafter.

During the time I painted for #huevember2019, I used postcard-sized paper and I’d have up to four scenes on the go at the same time. For that size paintings I need 2 or 3 passes with drying times in between.

On a particular day I’d take a look at what I had in hand, and decide which one to finish for that day. Above is the claustrophobic push through tall shrubbery to the beach. Of course, by the time ten surfers have pushed their way through, there is quite a well-delineated path.

I’m still such a beginner, that I’m always testing something. I think I was using the sepia for the first time that Sharon at the art shop talked me into. A greenish-olivey tint that she said she got more mileage out of than true sepia.

Mixed feelings about it then and now. Not that I’ve done any painting for the last six months. My paints are packed up with all the rest of my chattels, in storage.

Food: Back to testing ingredients

One of my successful low-FODMAP lunches … two pieces of GF toast, 2 pieces dried tomato and maybe a couple of half-olives, tofu, sprinkled with black sesame seeds. Lettuce for a green and water to drink

Almost 2 months after I had the flu which last three weeks as far as I can tell, I’m still coughing due–my doctor said to an asthma flare-up. He puts it down to wood-smoke in the air and a new allergy. He prescribed an antihistamine and expected me to get better forthwith. When that didn’t happen but I’d have an all day coughing fit if and when I went outside, I bought an air purifier for in the house. It’s hard to tell if it’s making a difference, except when I stick my nose outside.

My nearest and dearest people are getting sick of the constant news, no I’m not better yet. Yes I’m still coughing. My son reminded me last call that I’ve been coughing for as long as my new grand-daughter has been in the world. A couple of days ago I researched the malady again–you get like that when you get no resolution from the medical profession. This time I discovered that a tenacious flare-up is a possible after-effect of catching the flu if you are also an asthma sufferer.

No, it wasn’t a wonky website. I think it was the Mayo Clinic. If not that one, something equally as dependable.

While it didn’t give me any hope for when I might hope to be rid of the flare-up, it did give me a bit of comfort that it exists, and people do get well again. Fingers crossed. Next, I researched inflammation. Inevitably, food intolerance came up. The wrong foods for a person can cause a lot of inflammation in their gut, and when your gut goes into a leaky-gut-syndrome, the inflammatory compounds will cross the gut wall and be carried all over the place by your blood.

All this is happening while I’m trialing the fortnightly fruit and veg boxes, with me trying out all sorts of foods I’m not accustomed to. Like the spring onions today, of which I am allowed to have 75 grams a day according to the low FODMAP diet app I have on my mobile. After six years on the diet, it’s gotten a bit onerous to be measuring every mouthful and I’ve let it go a bit. Today, though, after spring onion on my delicious lunch, I had a bad coughing fit.

So I’m back in testing mode. I’ve already cut out black currants for breakfast, of which I’m allowed 13 grams–not worth the bother if it’s going to cause me to cough for hours after breakfast. Tomorrow, no spring onions on my lunch, see how I go.

Food Adventures

My food adventures are nothing like anything you could post to Instagram or any other site lauding the expertise of both cooking and photography.

Sludge gone chewy

My food adventures this year are the result of how COVID19 is keeping me indoors with my two co-morbidities–heart problems and asthma, with my asthma in a long enduring state of aggressive flare-up supposedly due to wood-smoke in the local air–and the resulting difficulties of getting food into the house.

Friends help and recently I’ve begun to order in a fruit-and-veg box fortnightly. All good, one would think. But I’m lacking quite a lot of groceries out of my normal diet. Canned fish. Any kind of fish. Tofu. Tempeh. Olives. Rice milk. Tomato paste. Olive oil. Oil to fry with. Coconut yoghurt.

Food additives are my curse. My gut forces me to commit to the low FODMAP diet and so I need to go down to the shops and read labels. All the above need reading. But I’m still coughing too much for a trip into the supermarket.

More doctor appointments needed. Why haven’t I seen a specialist yet? The state border between us in Northern New South Wales and South East Queensland where all the specialists live, is closed. I mean, did you hear about the sick baby that was airlifted from NSW? The parents had to by road and were denied entry. They were directed to a fortnight’s quarantine at their own expense. Can you imagine?

It’s all too stressful.

So …. when I order a bag of brown rice with ancient grains–and am not able to read the label because the way the product is presented on the website–there’s nothing for it when it arrives but to experiment. [Should’ve read the label when it arrived!]

It’s rice. I cook it the way I cook all rice. Never had a failure. A student from Malaysia taught me when we were both marooned at Waikato Uni (NZ) for the holidays a long time ago.

This time, three-quarters of the mess in the pot is half raw while a few rice grains have made it to the desired density. I study that for a while and decide there is no way I’m going to be able to separate the half-raw from the cooked. I add more water and more heat.

The result is sludge. In the days when my son still lived at home this might’ve been the point where I would accept defeat and traipse the mess out to the worm farm.

But last week I decided I didn’t want to waste my money–ten dollars for the bag–and would continue experimenting. That night, planning for dinner, I extracted three tablespoons of the sludge–pot kept in the fridge to prevent it going to beer mash–added three tablespoons of a chewy, low FODMAP flour, two spoons of curry powder, salt, bit of baking powder and an egg and stirred it all about.

Looked all right. I set it cooking in a heating frying pan, like a big pancake and topped it with tomatoes, broccoli, cooked carrot and a couple of chopped spinach leaves. Flipped it when the baking powder told me, and hey presto.

Nice meal. Enjoyed it. A couple of hours later lots of complaints by my gut. Why, I said? I gave you everything according to the diet?

Next day I thought I would try a breakfasty thing. Two tablespoons of the mash in a mug. Cocoa to taste. Brown sugar. Two tablespoons buckwheat flour. Rice-milk to help amalgamate it all. Pinch of baking powder. Three minutes in the microwave.

A very tasty and and different kind of breakfast. Ate it with a teaspoon. Debated whether to write the recipe on paper to slip into my favorite low FODMAP cookbook for future reference. More gut complaints. I put them down to the one-eighth apple I had been eating every day.

Third day. I studied the mash and thought it probably would be reaching its use-by date pretty soon. But I decided to have a go at making bread with it. A hot oven kills off all kinds of wild-life, right? The yeast mixture bubbled nicely. I drained four tablespoons of the mash thinking to use it to replace one of the two flours used in the recipe. Added the yeast mixture, and the second of the two flours. I used to love making bread in the days when my gut wasn’t the pernicketey animal that it is now.

The ‘dough’ wasn’t like any that I’d ever associated with successful bread-making before. More like a stiffish batter. Too far into the process, I pressed on. Turned the stuff into a bread pan. Topped the loaf with sunflower seeds and pepitas. Set it to rise on the stove. No rising. Set it to rise in the preheating oven. Then thought I might as well bake it. Upped the heat.

The seeds helped to form a nice crust. I ate that. The innards were not edible. Sludge gone chewy. For a while I played with the idea of frying pieces of it… frying improves a lot of foods. It’s the times I was raised. A good fry-up remains one of my favorite meals. But why was this stuff so obdurate?

Next morning, I read the label. Picked out the baddie at once. Lupins. A high FODMAP food. I decided on a trip into the backyard there and then. Mash gone. Chewy sludge gone. The rest of the packet of Ancient Grains, gone.

A fifty-words-or-less competition

A couple of months ago I stumbled across a CSIROscope competition in honor of World Ocean Day and as I had just been researching ocean clean-ups and the work done on the gyres, I thought: Yeah, I’ll give that a go. The prize would be an analysis by a bunch if scientists of the feasibility of the idea and the illustration once it had been used for social media promotions.

Mmm. An illustration by Campbell Whyte? Could be useful for a story I might write one day. It seemed like a very faint hope/plan/dream/possibility.

I thought up the words, reverse engineered them down to the required number, posted my entry and then forgot about it. The Covid thing makes you forgetful on a lot of fronts. Duly got an email telling me the good news that I was one of four winners. I was amazed.

So, yes, I’ve tried embedding to show-off my prize. I’ve tried merely to link. I’ve tried to post the URL. I’ve tried … to no avail.

I don’t see the problem.

Ah ha … stopped the embedding function. Learn something new everyday. I better hurry up and post. Battery is down to 47% …

https://blog.csiro.au/powering-our-future-oceans-floating-lab/?fbclid=IwAR2XN82ZahsgFK8mVokYBUoi0Tx2IK2DSYOGIukVCV85eVIzwXar5W5HQ_Y

Tropes: Time Travel

Watercolour: we spent summers travelling to the beach.

My interest in time travel began when my birth-family arrived in Australia as immigrants from the Netherlands. The first place where we lived was a migrant hostel outside Sydney. We children mostly noticed differences. The English language of course. The food. What the hell is this orange stuff? Pumpkin? But that’s cattle food. And what is vegemite? it’s horrible. Nothing like apple butter.

And the bush. Walking along the dirt road to our house block at midday, there was no shade. The thin vegetation let the sunlight burnish right through it. The only living creature we saw that day was a snake sunning itself on a sandstone slab protruding above the road’s surface. A venomous brown, in suburbia. My father said to stamp on the ground to scare it away. The landscape seemed very alien.

Adults noticed the seeming backwardness of the new country. There was not a decent cup of coffee to be had, for instance. Schooling was 30 years behind European education, many parents thought when they took their kids to the migrant hostel’s school. Most of the breadwinners, having their European qualifications downgraded, could only get laboring work.

A common complaint was that we had traveled back in time.

But the primitive building code enabled a lot of families to live on a house block and build their own accommodation. Many children saved shoe leather by going to school on bare feet. And if you lived in the outer suburbs, it was cheaper to buy a week’s supply of fruit and vegetables at Paddy’s Produce Markets in central Sydney and carry them home in a hessian sack, than getting stuff piecemeal at the local shops.

The existence of tropes as a category of themes tells you there’s nothing new in fiction. But I’m cruisy about using a conventional theme, if I can do something new with it, time travel as an immigrant having prepped me.

Though I’ll tell you right now that I won’t be sitting through the 700+ movies that apparently use time travel as their theme. Wikipedia has a nice page on Time Travel in Fiction listing the main sub-tropes of time travel generating a manageable list of things to read/watch.

From all the above, and without having to watch anything, I gather that what I’ve been writing into is the time-slip sub-trope.

LEGO Masters’ Australia 2020

One of Damian’s and Andrew’s builds from LEGO Master’s Australia 2020

For something completely different, helped along considerably by losing my internet link and having only ordinary television, I started watching LEGO Masters. Much less depressing than everything else on offer.

My interest in Lego began when I received a box of red components, the approximate size of a pack of cards, way back in my childhood. Both my brothers and I were given a set each as presents before our family left on the first of of its sea voyages.

I think my set probably represented the build of a little red house. I recall a red framed window-piece, bits of red roofing-tile and some red eight stud bricks for the walls.

It’s an off-the-planet experience for me to see a bunch of eight adult teams race each other and the clock to produce amazing masterpieces using all the colors available, pressing thousands of small pieces together and coming up with astounding themes. The builds tonight required the interpretation of a fairy story.

Apart from the sheer inventiveness of the projects, the thing that grabs me most is the complexity of the meta-world that surrounds the Lego phenomenon. There’s Lego-specific jargon to describe, for example, each Lego piece. SNOT pieces? Only users will know what they mean. And as for acronyms? There may be a dozen that probably even the Urban Dictionary doesn’t know.

And there’s a language for critiquing the builds. How else would the best be chosen, you might ask? But seriously, this language rivals the language invented to describe post-rock music that I studied last year. One of my interests is how specialist terminology can help or hinder enjoyment of the art they describe. In the case of Lego-critiquing, the Lego specific terminology definitely helped me to see and appreciate the different projects’ intricate complexities.