Trading a Pair of Oars for Pen and Keyboard

 During the 2018 Baikal Headwaters Expedition, the easiest thing for me to do on any particular morning was to get in the boat. After all, it’s what I want to do on nearly every morning, what I would choose if water, especially new water, was always and everywhere available. The relief I felt on picking up the oars some days was palpable, as if a dark sky had perceptibly brightened or the load on my shoulders had shifted to a more comfortable position.

Since March 2020, however, my opportunities for rowing a boat on a Mongolian river have literally dried up. For consolation, I’ve been telling myself stories, some of which have since found themselves in print.

More than one describes the expedition itself: “Rowing to Baikal” appeared in the fall 2020 issue of The Drake, while “The Messenger from Heaven” was published in Politics/Letters in May 2021.

“The Ocelot and the Caiman,” set on Tsimane Lodge’s Sécure River, appeared in the February–March 2020 issue of Fly Fisherman. 

“On Safari, Fly Rod in Hand” ran in the summer 2020 issue of Strung and describes my stay at African Waters’ Gassa Camp in Cameroon.

Two stories can be found in Volume 12 of The Flyfish Journal: “The Word for ‘Fish’ in Speyside” in Number 2 (Winter 2021), with some fantastic art by Frederick Stivers; and “On the Way to Dragon Island,” set in Morocco’s Dakhla Bay, in Number 4 (Summer 2021). 

Moving closer to home, “Solace of the Pack”—about my friendship with an athletic gang of Tangier’s feral dogs—appears in the most recent issue of Sport Literate. 

And more work is forthcoming before the end of the year, including another story about the expedition in Litro’s nature issue, along with a novel for children and adults from Green Writers Press . . .  

 

 

 

 

The Sixty-Second Martini

At the end of any busy day, I love nothing more than a sixty-second martini. And by this I do not mean the martini that follows the sixty-first. I mean a drink that takes less than a minute to make, from your hand’s first contact with the olive jar to the bracing cocktail’s blessed intersection with your parched lips. With nothing to clean up afterward.

I didn’t become an expert on this topic by doing research or writing a book. I did it the old-fashioned way: by drinking. For weeks, months, years, decades. Through many trials and some near-grievous errors, shaken, stirred, and on the rocks (me, not the martini).

 

 

This recipe bears no relation to what you may have previously encountered in hotel bars or James Bond movies. It requires neither a jigger nor a two-piece shaker. Though fastidious, it is not fussy.

This is what I believe: martinis should be cold and they should be sipped. They should not be blasphemed with vodka or water. One is enough to get you to dinner. (Most of the time.)

I call it the sixty-second martini not because I am in a rush to drink it, but because that’s all the time you need to prepare for its charm. My motto: gin without haste, enjoy in leisure, no repentance necessary.

 Ready to begin? Then reserve a place in the freezer for your bottle. That’s where it should live. Always. Store the olives and the vermouth in the refrigerator. I prefer fresh, green, unpitted olives, each about the width of a thumbnail, and extra dry vermouth. (Later, to reinforce some sense of self-respect, you may wish to experiment with other vermouths, a twist of lemon, or even a slice of cucumber.) You’ll also need a martini glass, preferably stemless.

 

Now things start to happen fast. Place an olive in the glass. Tip in just enough vermouth to cover the olive. Firmly grasp your freezing cold bottle of gin. Pour slowly and steadily, aiming a thin stream of gin at the olive’s rounded edge. (This is easy with the built-in flow regulator that comes with many brands.)

See how the differing viscosities of gin and vermouth conspire to turn the olive like a little green pig on an invisible spit? That’s Bernoulli’s principle in action—and all the stirring your drink needs. Continue pouring until the liquid reaches a polite distance from the rim of the glass.

That’s it. Your first sip will be a revelation: cooling, healing, and invigorating all at once.