The Real Story About Heating with a Wood Stove

I had such high hopes when deciding to install a wood stove instead of using the 18+-year-old propane-fueled 15-year-unused furnace (i.e., a veritable deathtrap) in my new home. So, either I'm not doing it right or I have wood that isn't seasoned enough or I have far too many small rooms...whichever, it doesn't heat much! We are utilizing spacer heaters pretty regularly now that the below 40 degree weather has set in. I don't mind starting a spacer heater in the bathroom for 10 or 15 minutes before I take a shower, and I don't mind a cold bedroom since I have a dog and lots of blankets, and I really don't mind keeping an endless eye on the wood in the firebox of the stove itself to see if it needs to be topped off (I feel like Laura from Little House on the Prairie!). And honestly, I don't usually mind a room that's warmer than the rest of the house, especially since I moved things about to have a chair set up RIGHT THERE IN FRONT OF IT.

But.

Well.

The things I am finding disconcerting and embarrassingly unexpected yet tolerable (so far) include:

• Calling the guys who bring the wood and praying they will firstly answer the phone and secondly show up when they said they would with the wood.
• Worrying about whether we have enough wood. 
• Fetching wood daily (or more than daily) from the wood pile in the driveway. 
• Worrying about whether we have enough wood. 
• Keeping the wood outside dry.
• Worrying about whether we have enough wood.
• Keeping enough wood stocked in the house in case it rains and the wood gets wet anyway.
• Worrying about whether we have enough wood.
• Splitting the wood that is too big and then worrying about having enough big pieces to last over an hour at night when I try to sleep. 
• Worrying about whether we have enough wood.
• Several times a day sweeping up the inevitable bits of bark and shreds of wood and tiny but numerous patches of dirt and probably creepy crawlies that skitter away as soon as I show up with a broom.
• Worrying about whether we have enough wood.
• Stoking up the fire every time I wake in the middle of the night to pee (which when I calculate badly means pretty much restarting the fire from scratch in the dark when I'd rather be sleeping).
• And, of course, worrying about whether we have enough wood.

The most intolerable thing though, that is honestly starting to drive me a bit batty, is the accumulation of ash dust that is slowly, despite my attempts to sweep or brush or wipe it up, growing over the stove, the stove pipe, the stove mat that the stove sits on, the floor around the stove, the rest of the furnishings in the room, and inevitably my lungs every day as I crouch down on my knees to clean out yesterday's ashes in preparation to offer my new daily sacrifice to the fire god. 

The dust...The Dust!...THE DUST...DUSTY DUST MOTES FLOATING EVERYWHERE ALL OVER THE STOVE ALL OVER ME FILLING THE ROOM FILLING THE AIR AAAAARGH!!!

Well, it's probably still better than coal dust, in my lungs OR a miner's lungs. I need to keep remembering that. I do still think it's better than dumping a thousand years' worth of carbon into the atmosphere for a month's worth* of heat. So far, anyway. 

But hey maybe my Christmas tree will contribute to the warmth of the house for the next month! 

Happy holidays, anybody who stuck around long enough to catch this second post of the year!

*Okay, I didn't actually calculate the true carbon emission of coal-fueled electricity from
TVA into a month of small-house furnace operation. But I'm taking author's licence cause it rolled out sounding damn good. :)

A Farm at Last! The New Place :)

The argument....

Is it more responsible to use handkerchiefs or a kleenex-type tissue? And what about the disgust factor? It took me a while to get over the thought that using handkerchief was rubbing your face in a palmful of previously snorted germs. But now that I have been using them for years, I like them better. A lot better. I have a slightly runny nose for only a few hours most mornings, then it usually clears up. I could go through a great many boxes of tissue that way over a year. Instead, I have a stash of handkerchiefs ready for use that are softer yet more durable, and I can carry one in my purse without it disintegrating if I haven't needed to use if for a few weeks, unlike a small package of tissues. I can use 1 for a week with minimal, normal stuffiness, or 1 in an hour, if I'm sick. Then in the washbin it goes and I get a fresh, clean one. My nose doesn't get all red and scratchy and I don't have to put out the money to buy the increasingly expensive boxes that still manage to run out just when you REALLY need them. I originally switched because I thought it was more environmentally friendly, but according to this recent article, the effect might be minimal. But I'm a handkerchief user for life, now, no matter what!

V8 juice and sandwich rounds

These paleo sandwich rounds are great! They took me more than 3 minutes to make, but perhaps in time I will get quicker.

Also, finding something to sip on while out, when I'm tired of having water and didn't bring any tea, I found that V8 juice had the lowest carb and sugar content of anything in the convenience store. The next day I found an online recipe and made my own! Iadded finely chopped veg of whatever I had in the fridge, but still not 8 veggies....probably more like V6 ROFL! (celery, garlic, kale, tomato of course, carrot I believe, and parsley) Also, I tried filtering it, but I saw that I would have lost most of the mass of the concoction, so I changed plans and dumped it all back in the container and drank it like that. It's got some significant little crunchies to it, but it's just kind of a thicker version of store bought V8, really. Very filling and my creation has very little salt and no sugar except what occurs naturally in the fruit. I did add some lemon juice, extra Worcestershire, and a few spoonfuls of horseradish. I was going for a virgin Bloody Mary taste, and I got it! Along with the extra crunch! I was very glad in hindsight that I ran the food processor a LONG time. I will probably cook it a bit longer on the next batch, and maybe water it down next time I have some and see how that works out.

Having cooked meat and a big bowl of roasted veggie mix in the fridge is crucial to whipping up a quick meal. Liverwurst, cheese, and boiled and poached eggs also super convenient, along with a loaf of almond meal and ground flax seed bread. I am still motivated to keeping on track with this! I walked through Sam's Club the other day seeing so many delicious things I can't have and just kept saying in my head: "No....nope.......no can do........no, no, no......you look tasty but no......sorry, not right now.......oh yum, I might like you for my 1 free meal a week but not today......no.....nope......not gonna happen...." It was very good practice I think! Also turned down a free cup of ice cream. I mean, is it really worth it? I have so many clothes I want to fit into....and this bouncy belly I want to get rid of....so, no, it's not worth it. YEAH!

Goals

I need to either work hard enough to fit into my size 10 clothes, or get rid of them. SO.....workouts without fail and no carbs, no sugar. I will allow myself those treats for 1 meal a week. Now the wine will be the hardest problem hmmm LOL!

It's 12 weeks until Christmas exactly (oh dear, I better start prepping my mental defenses for all those treats NOW) which means optimal weight loss of 1/2 pound a week could possibly place me at 179. That would be nice, but not a new size. So this is a long haul trip and I need to anticipate that. BRING IT!

Another 12 weeks would put me at March 18, for another 6 pound goal, landing at 173. Then another 12 weeks is at June 10, making a goal of 167. The next 12 weeks is September 2, for 161 (almost a year from now!). The following 12 weeks is November 25, for 155, and the final 12 weeks is February 17, 2016, at 150. WHEW. That is a little intimidating, but I need to do it or give up. RIGHT!!

For my own reference at least for a little bit, I'm keeping track of some tasty, low carb, no sugar
recipes:

• Can of tuna, halfway drained. Added some mayo, chopped raw onion, chopped cooked broccoli from the fridge, and Old Bay seasoning. Yummy and filling. 
• Slice of low-carb bread (don't add the 2 teaspoons of sugar next time! it's too sweet!) topped with some cheese, toasted and melty mmm.

Additions....

I guess I need to update my profile. And take some better photos! Bienvenidos, Banshee!

Surprising results

I would like to see more studies done like this, I think this is important for people and animals. I am aghast we didn't do many, of any, of these types of studies a hundred years or so ago. Er, how long has science been around? ;)  Why do humans assume they know things that frankly is just hearsay or seems common sense or has been handed down? All those things do not mean something is an actual fact.

 

• Summary
• Introduction
• Results
• Discussion
• Exp. Proc.
• Data
• References
• Supp. Info.
• Related Info.
• Comments (0)

• Graphical Abstract

•  PDF 3.40 MB
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Cell Metabolism, Volume 19, Issue 3, 418-430, 4 March 2014
Copyright © 2014 Elsevier Inc. All rights reserved.
10.1016/j.cmet.2014.02.009

Authors

Samantha M. Solon-Biet,Aisling C. McMahon,J. William O. Ballard,Kari Ruohonen,Lindsay E. Wu,Victoria C. Cogger,Alessandra Warren,Xin Huang,Nicolas Pichaud,Richard G. Melvin,Rahul Gokarn,Mamdouh Khalil,Nigel Turner,Gregory J. Cooney,David A. Sinclair,David Raubenheimer,David G. Le Couteur,Stephen J. SimpsonSee Affiliations

• Highlights
• Food intake is regulated primarily by dietary protein and carbohydrate
• Low-protein, high-carbohydrate diets are associated with the longest lifespans
• Energy reduction from high-protein diets or dietary dilution does not extend life
• Diet influences hepatic mTOR via branched-chain amino acids andglucose

Summary

The fundamental questions of what represents a macronutritionally balanced diet and how this maintains health and longevity remain unanswered. Here, the Geometric Framework, a state-space nutritional modeling method, was used to measure interactive effects of dietary energy, protein, fat, and carbohydrate on food intake, cardiometabolic phenotype, and longevity in mice fed one of 25 diets ad libitum. Food intake was regulated primarily by protein and carbohydrate content. Longevity and health were optimized when protein was replaced with carbohydrate to limit compensatory feeding for protein and suppress protein intake. These consequences are associated with hepatic mammalian target of rapamycin(mTOR) activation and mitochondrial function and, in turn, related to circulating branched-chain amino acids and glucose. Calorie restriction achieved by high-protein diets or dietary dilution had no beneficial effects on lifespan. The results suggest that longevity can be extended in ad libitum-fed animals by manipulating the ratio of macronutrients to inhibit mTOR activation.