davepolaschek

Wood. Food. More.

This was initially written when I was a single guy back in the early 2000s. It contains a few bits that still hold up pretty well, so I've republished it.

On a discussion board I frequent, there’s been talk about how to cook for just one person. As is typical for me, I kinda ran off at the mouth with a lot of suggestions, but I figure enough of them are good that I’d turn ’em into a web-page here on my site, too. Enjoy!

Buy vegetables at a co-op, organic store, or farmer’s market that lets you select your own. I can get potatoes two or three at a time that way. If you have your own herb-garden you have fresh herbs on an as-needed basis through the warm months. A small indoor herb garden keeps the place smelling better in the winter, especially if you’re an indifferent house-keeper as I am.

Root vegetables – get a one gallon plastic container, and fill it about half-full of clean, dry sand. When I buy a batch of beets, green onions, sweet-potatoes, or whatever, the ones I don’t use immediately go into the sand, and then the whole container goes in the fridge. The veggies will keep for weeks this way.

Other vegetables get canned, pickled, or frozen, depending on the veg. I have a “root cellar” (a side room in my basement – it doesn’t stay cool enough to be a real root cellar) that I hope to fill with four or five dozen pint jars of home-canned things by the end of the fall. I can things in “just in time” batches with a tall and skinny two-quart saucepan. It holds three pint jars just perfectly. I also have the monster 21 quart pressure-cooker/canner which gets put into service late in the fall.

Corn – when I get fresh corn on the cob, a half-dozen ears at a time, I roast two ears on the grill for dinner (and invite a friend) on day 1. Steam the remaining four ears on day 2, eating one, and cutting the corn off the other three ears. Some gets eaten on day 3, some turns into creamed-corn and canned, and some goes into cornbread or polenta (or grits).

Cook meals that can evolve. For example, I’ll make up a batch of rice that’s generally 4 servings for me (the rice cooker doesn’t do well with smaller batches). Meal 1, I stir-fry up a small batch of sauce and meat. Meal 2 (lunch the next day, for example), I’ll make fried-rice from most of the leftover rice. Meal 3 (dinner) gets a new sauce on the fried rice. Meal 4 (breakfast) is kedgeree made with the fried rice.

Similarly with red sauce. Batch 1 is meatless. Depending on the size of the batch, some will get canned and go into the root cellar. One meal’s worth goes over pasta. Next meal with it, I use it and some meat to stuff a bell pepper or two. Third meal ends up being hotdish, perhaps with some leftover rice, or lasagna. Leftover lasagna gets put into individual-serving-size containers and frozen.

I also freeze bacon, but I generally just cut a pound in half (for half-length strips, which are more convenient in BLTs), and half goes in the freezer. No individual wrapping, since I’ll use up a half-pound of bacon by myself before it goes bad. If the bacon starts to go bad before I’m done with it, I lay it out on a sheet-pan, bake at 350 until it’s really crispy, cool, crumble, and a ziploc bag of bacon-bits goes into the freezer.

For bread, I either bake my own, with small loaf pans (they’re “kid-size” ones that came with some Easy-Bake oven clone) and freeze dough I’m not going to use immediately, or buy the tubes with the dough-boy on ’em, and freeze unused portions. If you’re making toast, bread can be frozen after baking, too, but it will be too dry for sandwiches. But I often have a half-loaf of “store-bought” bread in the freezer just for toast. This no knead bread in a bowl is also a good technique for making small batches of bread.

Leftover bread gets turned into homemade croutons by sprinkling it with a little olive oil and herbs and then drying it out in the oven on the lowest setting. And then into the freezer with any I won’t use in a week or so. Croutons will keep nearly forever if frozen in an airtight container.

When I make a batch of dough, I also usually turn out a couple pizza crusts. Bake them half-way (about 5 minutes at 350), then into a gallon ziploc bag, and into the freezer. When it’s time for pizza, I pull out a jar of red-sauce, some leftover meat, use the microplane to grate some frozen mozzarella off the chunk from the freezer, toss on some leftover vegetables, and bake for 10-15 at 350 and I’ve got something a lot better than Tombstone sells.

Microplane graters are wonderful for grating frozen cheese. Mozz doesn’t freeze especially well, but if you’re putting it onto a pizza, it’s okay. “Government cheese” cheddar is some of the best stuff on the market, and freezes very well. In spite of the Rainmakers’ song, I’m always happy when I score one of those tasty 5 lb blocks.

Meats – get small roasts cut to order by the butcher. Day 1, it’s hot roast for dinner. Day 2, it’s cold slices on a sandwich for lunch, and starting a stew with the rest of the roast. Leftover stew either gets canned or frozen.

Chicken: Day 1, roasted whole chicken. I eat both legs and maybe a thigh. Day 2, I part out the carcass, and slice up all the breast meat. Into a ziploc bag for lunches. Thighs get warmed for dinner, or chopped and turned into a stir-fry. The main carcass, bones and wings go into the gallon ziploc bag of chicken parts, which when full gets turned into chicken stock, which gets frozen in ½ cup plastic containers. I can thaw just enough stock for any recipe when I need it.

Finally, the BEST investment I made for my kitchen was a Danby counter-top dishwasher. They’re under $200 now. Four plates, four saucers, and four cups/glasses is a full load for it. I’m not wasting a ton of water doing dishes for one guy every day, but with pots, pans, etc., I have enough for a load every day, so nothing sits around and gets stinky.

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For those who don't know, pasties are basically single-serving pies with a complete meal inside. They were popular with miners in the Upper Peninsula of Michigan as well as on the Iron Range in Minnesota because packed in a lunch-tin, they would still be warmish after a morning's worth of work. There are ton of pasty recipes on the web. Here’s mine. Makes a whole bunch.

Ingredients

  • 5 pounds beef chuck or “stew meat”
  • 4 pounds red or gold potatoes
  • 2 pounds carrots
  • 2 medium yellow onions
  • 1 pound turnips
  • 1 pound parsnips
  • 1 pound corn and peas mix
  • eightteen 9 inch pie crusts (they’re usually 2 per package)
  • 3 tbsp parsley
  • salt and pepper to season

Instructions

  • Bring the pie crusts to room temp
  • Grind the meat as coarsely as you can, or cut it into ¼ inch cubes
  • Cut all the veggies into ¼ inch cubes
  • Mix everything together in the biggest bowl you have
  • Use a 1-cup glass (i.e. liquid) measuring cup to scoop up the mixed filling and place onto one half of a pie crust
  • Place about 1 pat of butter on top of the filling
  • Fold over the crust and crimp
  • Score top of each pasty a couple times
  • Place at least ½ inch apart on a baking sheet
  • Bake at 350°F for 40 minutes
  • Let cool, covered with a towel, for at least ½ hour before serving
  • Optionally serve with ketchup or gravy.

Preparation time

a hour or two, depending on how many breaks you take

Cooking time

40 minutes

Feeds

18+


This is a huge batch, but I liked the flavor.

Reheating directions for frozen pasties: Pre-heat oven to 500°F and put pasty in on a pie-plate or cookie-sheet. Immediately turn the temperature down to 350°F. Let heat for 40-60 minutes, until warm through. They definitely want ketchup or gravy when re-heated.

#recipe

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Not exactly authentic, but it seems about right to me. And it fits the spirit of “a mess of leftovers cooked up together” that happens in so much of my cooking.

Ingredients

  • 3 chicken thighs or two thighs and two legs (about a pound)
  • 2 strips bacon
  • 12 baby carrots, sliced thinly
  • 2 celery stalks, sliced thinly
  • 1 medium yellow onion, sliced thinly
  • 1 lb andouille sausage, cut into ½ inch slices
  • 2 yellow wax peppers, and about a half-dozen tabasco or similar peppers, chopped
  • 14 oz. can stewed tomatos, chopped coarsely (just run a knife through ’em a couple times while they’re still in the can)
  • 1 quart chicken stock
  • 2 boxes Zatarain’s jambalaya rice & spice
  • 1 lb frozen, pre-cooked, pre-peeled, no tails shrimp
  • ½ tbsp liquid smoke
  • salt to taste (took about 1 tsp in my case)

Instructions

  • Broil the chicken – you’re aiming for about 30 minutes, and just want to get it done – crispy skin is fine.
  • Start bacon frying.
  • Slice the carrots into thin coins (penny-sized), and as soon as there’s visible grease in the pan, add the carrots and cover the pan.
  • Start slicing the celery (about the same thickness as the carrots), and when it’s sliced, add it to the pan, giving everything a flip to mix, and re-cover.
  • Start slicing the onion. When it’s sliced, into the pan, toss, and continue to fry, covered, until the onions go translucent. Heck, you can even caramelize them a bit.
  • Set aside vegetables, leaving grease in frying pan.
  • Slice 1lb andouille sausage into slices smaller than ½ inch (but not too much smaller).
  • Fry andouille in the frying pan, then set aside, keeping the grease in the pan.
  • Chop peppers, and fry briefly in the andouille grease (just enough to soften them up) – add to the other vegetables.
  • Add tomatoes and juice to the rest of the veggies.
  • Pull the chicken out of the broiler and break into bite-sized pieces.
  • If you’re not cooking immediately, you can pack things up in quart containers – one of chicken and sausage, and one of veggies (for example if you’re taking it to a pot-luck). Throw the containers in the fridge until you’re ready to go.
  • When you’re ready to go, throw everything but the shrimp into a 5qt slow-cooker (crock-pot), meat first, then rice, then veggies, and finally the chicken stock.
  • Set it on low for most of a day, or high for a couple hours.
  • Check on it periodically, give it a stir, and add a little water if it looks too dry.
  • Add the shrimp when there’s about 15 minutes to go.
  • Put some Hank Williams on the stereo, or get out the fiddle and accordion.
  • Serve with french bread.
  • Enjoy!

Preparation time

30 minutes

Cooking time

2 hours in the slow-cooker

Feeds

a whole mess of folks (it’s over a dozen one-cup servings)


Served for the first time at the 2005 holiday pot-luck at work. People seemed to enjoy it, eating about a gallon of it, and leaving me with less than a quart to bring home for a future dinner.

I also preserved my peppers in sherry this year, so there was about a half-cup of sherry got into the pan when I was frying the peppers. It seemed like a good addition.

#recipe #CrockPot

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So named both because it’s one of the dishes I routinely use for pot-lucks, and also because the ingredients can vary based on what I happen to have on hand at the moment. See also last year’s recipe, which is fairly different, and yet very much the same.

Ingredients

  • 2 boxes Zatarain’s Jambalaya mix (rice, not pasta)
  • 1 qt chicken stock
  • 1 12-oz can tomato paste
  • 1 lb cooked shrimp
  • 1 lb browned burger (I prefer venison, but beef will work just fine)
  • 1 lb andouille sausage (Johnsonville makes a surprisingly good one, but better is, well, better)
  • 1 large or 2 medium green bell peppers (toss the seeds and stems)
  • 1 baseball-sized or ½ softball sized white onion
  • 4 ribs celery
  • 1 leftover cooked carrot
  • 1 tbsp smoked paprika
  • 1 tbsp black pepper, ground
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp red pepper flakes (not dust – cut back to 1tsp if it’s finely ground and not flakes)
  • 1 tsp oregano

Instructions

  • Dice vegetables, and sauté in bacon drippings, butter, or (as a last ditch) olive oil. Celery goes in first, then the onions, then the green peppers, and finally the (already cooked) carrot. Total time should be just until the onions start to go translucent. Throw into the bottom of a pot, and then pour any grease back into your sauté pan.
  • Cut andouille into ¼″ thick slices and brown in the leftover grease from the veggies until both sides of the medallions are dark brown. You want to be into serious maillard reaction here. Dump it into the pot, and pour the grease back into your sauté pan.
  • Brown the burger in the leftover grease from the andouille, seasoning it with about half of the spices. Into the pot with it once it’s all browned. If you use venison, you’ll have very little grease left at this point, but drain any excess grease.
  • Dump both boxes of Zatarain's, the tomato paste, the chicken stock, and the remaining spices into the pot. Add two cans’ (from the tomato paste) worth of water.
  • Turn it on low for a couple hours and cover it tightly. You want the water to go into the rice, not out into the air. If you have a crock pot (5 quart is the absolute minimum size), you can set it on high for the first two hours, especially if steps 1-3 were the previous night. If you’re doing it all in one shot, set the crock-pot on low. Keep it at a low simmer for up to 2.5 hours, or as little as an hour if you’re on a stove-top. Stir it about every half hour and check on it. When the rice has absorbed all the liquids, it’s ready to eat.
  • Add the shrimp. It’s already cooked, and you just want it in there long enough to warm up. Fluff the rice as you mix in the shrimp, and turn off the heat. Let sit for five minutes so nobody gets a cold shrimp or burns their mouth.

Preparation time

about an hour

Cooking time

1 – 3 hours


Feeds a whole mess of people. Ten as a main dish, or up to forty at a pot-luck where everyone brought too much food.

I think of steps 1-3 as “prep” can be done the night before if you’re doing this for lunch at work. Just put everything into either a 1-gallon zip-top freezer bag or some tupperware, and fridge it overnight.

You can also use other vegetables, too. I used a carrot this time because I had one leftover from Monday’s supper. You can substitute a can of spam (cubed into 1/2″ pieces and browned) or a pound of chicken (thighs are best, also browned) for any of the listed meats. If you don’t use andouille, you will want to double the red pepper and paprika. You can cut the salt back to as little as 1tsp since the Zat’s mix has salt, but 1 tbsp is about what I end up using when I “season to taste”. Spice amounts are a good place to start, but taste the liquid every time you stir, and adjust if you think it’s missing something.

#recipe #crockPot

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I like cooking pork butt-roasts (shoulders), especially on the grill. And since I’m often cooking for one or two, I have the butcher cut me small roasts, usually under two pounds. They’re plenty tasty relatively plain, but every once in a while a guy feels a need to get fancy. That’s how I came up with this recipe.

Ingredients

  • One unsalted pork butt roast (2 lbs or so, but bigger will work, too)
  • Kosher salt
  • Black pepper
  • One bunch spring onions, or one small to medium yellow onion
  • Three cloves garlic (you could go with as many as six)
  • 1-2 tbsp. Soy sauce
  • Small can mandarin oranges (in light syrup)
  • Small can pineapple chunks

Instructions

  • Preheat the oven to 325°F, or get your grill fired up
  • Start a 12″ cast-iron skillet warming on a medium-high burner with a thin layer of olive oil in the bottom of it
  • Season the roast, rubbing salt and pepper on all sides
  • Sear the sides of the roast in the skillet
  • While the roast is searing, dice the onions and garlic
  • When you’ve seared all sides of the roast, shut off the burner, lift the roast, and toss the onions and garlic into the pan, setting the roast back on top of them
  • Pour enough soy sauce over the top of the roast to lightly coat it
  • Pop the skillet and roast into the oven with a meat thermometer in the roast
  • Drain the pineapple, and dump it, the oranges, and the syrup from the oranges into a blender. Buzz it up, and toss it into the fridge for now
  • When the roast hits 140°F, pull it out, and dump the citrus blend over it — in my case, it came about halfway up the side of the roast, which seems about right
  • Pop it back into the oven until the roast reaches an internal temp of 155°F
  • Pull the roast out and drain the juices from the pan
  • Cover the roast with a piece of tinfoil, and let it rest until it reaches 160°F
  • Slice and serve

Preparation time

15 minutes

Cooking time

An hour or two (30-45 minutes per pound)

Feeds:

6-8


One thing to watch about a pork-butt is that there are “seams” of fat running through it. It’s easy to hit one of these seams with the meat thermometer and get false readings on the temperature, so don’t be afraid to check in more than one spot (just make sure the thermometer is clean).

Add some ginger and chilies to the citrus puree if you want a more Asian flavor to the pork. Or a little cinnamon, nutmeg and clove (go light on them!) to give it a festive holiday feel. This is a pretty simple recipe to start with, so there’s lots of room for playing around. Me, I think I like the recipe as written. It’s got good flavor, but there’s still plenty of room for the flavor of the meat to shine.

#recipe #grill

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Not something you’d usually think of cooking on the grill, this works well and small roasts are quick enough to cook that there’s no reason not to take them outside.

Originally written in late 2009

Ingredients

  • 3 pound (or so) pork roast
  • 4 yukon gold potatoes
  • 1 large white (or yellow) onion
  • 1 head garlic
  • salt & pepper to season

Instructions

  • Toss the roast onto the hottest part of the grill, and rotate it to sear the outside. Needs just a couple minutes per side, seasoning lightly with salt and pepper each time you turn it.
  • Ready a piece of aluminum foil, about two feet long.
  • While the roast is searing, slice the potatoes into ½″ slices, and place them on one end of the foil.
  • Slice the onion into thin slices, dropping them on top of the potatoes.
  • Mash up the entire head of garlic, throwing the slightly broken cloves on top of the potatoes and onions.
  • Sprinkle a little salt and pepper over the potatoes and onions.
  • Place the roast on top of the potatoes and onions, and roll it up in the foil, trying to keep a layer of potatoes between the foil and the roast, all the way around.
  • Seal the foil up as best you can. You don’t want any of the tasty juices to escape if you can help it.
  • Place the foil package on the cooler end of the grill, and close the lid. You’re roasting, so you want to avoid opening the grill more than absolutely necessary.
  • Rotate the foil package about every 15 minutes. After the first 15, you can place a meat thermometer into one end of the roast (right through the foil) to monitor the temperature.
  • When the roast reaches 145-150°F, pull it from the grill, and rest it on a heat-proof cutting board, keeping the foil and thermometer in place. Get your plates ready at this point.
  • When the roast reaches 155-160°F, open the foil, place the roast on a cutting board, and plate the potatoes. They should have absorbed most of the juices, but any leftover juice can be set aside for use with any leftovers. If the potatoes are a little stuck to the foil, just peel them loose as best you can. Some of them will get a little broken, and that’s okay.
  • Slice the roast, placing slices on top of the potatoes.

Preparation time

10 minutes

Cooking time

about 20-25 minutes per pound

Feeds

8


The leftovers from this will make pretty tasty sandwiches the next day, too. The small amount of juice that didn’t get absorbed by the potatoes will keep the roast from drying out in the fridge overnight.

#recipe #grill

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Not traditional in any tradition, but not all that far off, either. Originally written in late 2009.

Ingredients

  • 2 pounds beef stew meat
  • One large white onion, diced
  • 2 tbsp cooking oil
  • 2 – 100g packs S&B Golden Curry sauce mix, medium hot
  • 1 quart water, boiling
  • 8 oz carrots, cut into 1cm cubes
  • 8 oz baby red potatoes, cut into 1cm cubes
  • Salt and Pepper to taste
  • 3 or 4 quart round porcelain casserole with heavy domed lid

Instructions

  • Pre-heat oven to 275°F
  • Saute onion in a couple tablespoons cooking oil.
  • Place in bottom of 3 quart round casserole.
  • Brown beef in pan used to saute onions.
  • Add to casserole.
  • Add curry sauce mix, and one quart boiling water, which should be enough to cover the meat.
  • Stir to break up curry bricks and make sure everything is in the water.
  • Lid and place into oven for 3-4 hours, stirring hourly.
  • When meat is falling apart, remove soup-bone (if present), any gristle, and skim off whatever fat you can. Make sure the meat is in bite-sized chunks.
  • Add carrots and potatoes.
  • Re-lid, and put back in the oven for another hour, or until the carrots and potatoes reach a consistency you like.
  • Season to taste, and serve over rice.

Preparation time

20 minutes

Cooking time

5 hours

Feeds

6

Pretty simple. Tasty. Hearty fare. All things I like when the morning low temp is below freezing. And the house smells pretty darned good while it’s cooking. It’s also better after the meat has had a chance to cool and re-set the gelatin, so any leftovers won’t last long.

#recipe #soup

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Four pictures of the same bedan so it can be seen from all sides.

Originally written 16. January, 2022

A friend is building a lathe from scraps and I wanted to make sure he has something to work with when he gets it working, so I made a bedan for him.

The handle is a sandwich of cherry and sycamore. I had enough of this sandwich for four handles for lathe tools. The ferrule is a piece of .50 BMG cartridge I had laying around. And the tool itself is a 10mm square HSS rod I got from China.

The picture above is just the one bedan, but four views of it, so you can see all four sides at once.

Steps to build this:

  1. Set up the blank between centers and turn a tenon as large as possible on one end.
  2. Put that tenon in a chuck and turn the opposite end to fit the ferrule.
  3. Back off the tailstock and put the ferrule on.
  4. Put a drill chuck in the tail-stock and drill a ⅛ inch pilot hole, making sure the chuck is holding the handle straight.
  5. Drill a half-inch hole about ¾ the depth of the ferrule.
  6. Drill a ⅜ inch hole to a total depth of two inches.
  7. Put a live center into the hole and finish turning the handle.
  8. Trim the ferrule and wood with a hacksaw, remembering to back off the live center so you don't saw the point of it off.
  9. Bring the live center back in, and finish the handle (I used a BLO and shellac friction finish), then part it off from the tenon.
  10. Grind about 1.5 inches of the piece of HSS to a round ⅜ inch in diameter.
  11. Grind the corners down on the piece of HSS for another half to ¾ inch The tang of the bedan, ground roughly round
  12. Put the piece of HSS into the handle, first by hand, and then pounding it in until it's home.
  13. Mix up some epoxy (about 7.5ml, or ¼ oz) and pour that in around the HSS, getting it slightly domed in the ferrule. You'll probably need to pour a little, then wait for it to run in, then pour a little more.
  14. Clean up any spilled epoxy.
  15. Let the epoxy cure overnight.
  16. Finish up the handle with some paste wax.
  17. Grind the end of the bedan to 45 degrees and sharpen it up

A bedan tip, showing the 45 degree bevel from the side.

The tip of a bedan, showing some discoloration from grinding it aggressively.


That's it. Took me about three days elapsed time, but only a few hours of work. I was working on other projects at the same time.

I made a second one for another friend, using 1 inch diameter brass for the ferrule. I think this is a better fit for ⅜ and ½ inch bedans (9 and 12mm).

a bedan, held in a vise, showing the epoxy poured into the ferrule

#project #woodworking #woodturning #tools

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I’ve turned a number of pens over the past couple months (starting in mid-February, 2023), and haven’t posted any of them until now. I guess it’s time to catch up with them.

These pens are either based on the Anvil EDC Pen Kit or the DuraClick EDC Pen Kit from Penn State Industries, both of which take a Parker style refill, which means I can use my favorite refill, which is the Uniball Jetstream, a gel refill available in black, blue, or red in various widths. If a pen doesn’t say what kit it was based on, it’s based on the Anvil.


First pen was a piece of greenheart? with the aluminum hardware.

Click pen with greenheart body and aluminum hardware


And an elm pen with gunmetal hardware.

Click pen with elm body and gunmetal hardware


Next was a piece of maroon and white resin with brass hardware.

click pen with maroon and white resin body and brass hardware

click pen with maroon and white resin body and brass hardware


A friend sent me a pen blank of some dark green wood which turned almost black when finished. I chose the gunmetal hardware for this one.

Dark-colored mystery wood with gunmetal hardware

Dark-colored mystery wood with gunmetal hardware


I had a scrap of ash, and filled the pores on it with some black grain-filler. The black anodized aluminum hardware seemed like a good match.

Ash pen with a black grain-fill and black anodized aluminum hardware

Ash pen with a black grain-fill and black anodized aluminum hardware


I had some ipe left over from other projects. The photo is taken just after it was turned, and I suspect the wood will darken up considerably after exposure to air and light. Gunmetal hardware again.

Ipe click pen with gunmetal hardware

Ipe click pen with gunmetal hardware


Birdseye maple got blue stripes (need more practice on that so I get nice crisp edges) and black anodized aluminum hardware.

Birdseye maple click pen with blue stripes and black anodized aluminum hardware

Birdseye maple click pen with blue stripes and black anodized aluminum hardware


A piece of mimosa got gunmetal hardware.

Mimosa click pen with gunmetal hardware

Mimosa click pen with gunmetal hardware


Some more Birdseye maple with brass hardware.

Birdseye maple click pen with brass hardware

Birdseye maple click pen with brass hardware


I paired another piece of mimosa with stainless steel hardware

Mimosa click pen with stainless steel hardware

Mimosa click pen with stainless steel hardware


And finally, a pen of cholla cactus with green and red resin and brass hardware.

Cholla and green resin click pen with brass hardware

Cholla and green resin click pen with brass hardware


Those were the first ten pens I made. I’ve given away four of them so far. Friends seem to enjoy them, so I’ll probably keep making them.


Edited to add on 4/4/23, a white oak pen with black grain-fill and gunmetal hardware.

White oak pen with black grain-fill and gunmetal hardware

White oak pen with black grain-fill and gunmetal hardware


Edited to add on 4/5/23, a bradford pear pen with brass hardware.

Bradford pear pen with brass hardware

Bradford pear pen with brass hardware


Edited to add on 4/6/23, an ash pen with violet grain-fill and brass hardware. I need to use more violet dye in the grain-fill next time, and sand to at least 220 grit before filling the grain (I only sanded to 120 this time, and sanding back the excess grain-filler left me with the grayish color).

Ash pen with violet grain-fill and brass hardware

Ash pen with violet grain-fill and brass hardware


May 30: A DuraClick EDC pen in burnt bronze with juniper wood

Juniper wood with DuraClick EDC Pen kit in burnt bronze

Juniper wood on a DuraClick EDC pen in burnt bronze


May 30: A DuraClick EDC pen kit in black anodized aluminum with a piece of juniper showing both the redder heartwood as well as the pale sapwood.

Juniper sapwood on a DuraClick EDC pen in black anodized aluminum

Juniper heartwood and sapwood on a DuraClick EDC pen in black anodized aluminum

I like the assembly of the DuraClick EDC, but the fact that the click doesn’t match the other metal parts isn’t great. Also, an 8mm drill leaves the wood very tight around the mechanism. Both of these pens have a microscopic crack in the wood due to the hole being just a hair too small.


May 30: A DuraClick EDC pen kit in brass with pine wood. I got the tip of the wood a little too small. Turns out, pine is softer than most of the woods I turn.

Pine wood with brass DuraClick EDC pen hardware

Pine wood with brass DuraClick EDC pen hardware


June 1: A DuraClick EDC in aluminum with juniper wood. I had a little tear out on this, but the DuraClick is a thick enough kit that I could almost recover by making a small waist in the wood.

Juniper with aluminum pen hardware

Juniper with aluminum pen hardware


June 1: A DuraClick EDC in stainless with pine. This pine blank had a knot and crack which I filled with sawdust from the same piece and some CA glue. I like the way it turned out.

Pine pen with stainless steel hardware

Pine pen with stainless steel hardware


June 2: An Anvil EDC in gunmetal with ipe. This isn’t the prettiest piece of ipe I have, but the grain should get a little more interesting after it gets some sunshine.

Ipe pen with gunmetal hardware

Ipe pen with gunmetal hardware


June 2: An Anvil EDC in brass with apple wood from my yard in Minneapolis. I was worried there wouldn’t be much contrast between the wood and the brass. Plus I had an incident when trimming the blank to length, and almost threw it away.

Broken pen blank with the tube already glued into it

After gluing the wood back together and waiting for it to dry, I discovered a small knot buried in the blank, and other cracks. It took quite a bit of CA glue to turn this blank into a pen, but it was well worth saving, I think!

Apple pen with brass hardware.

The figure in this piece of apple was some of the best I’ve found while using the pieces of tree I moved from MN. This is the first pen I think I would be happy selling for the kind of prices some other woodturners charge for pens.

Apple pen with brass hardware.


June 8: An Anvil EDC Pencil in black anodized aluminum with a birds-eye maple body. I had planned to take a longer break from pen making, but needed a completed pen in the shop in order to make a box to hold a pen, so I knocked this one together.

Birds Eye Maple pencil with black anodized aluminum hardware

Birds Eye Maple pencil with black anodized aluminum hardware


June 12: I got a Vesper Starter Kit a while back and finished the three pens today. I don’t think I’ll be buying more of that kit. They look pretty good, but they’re a little fiddly to assemble, and I don’t think they’re as good looking as some other pens.

First is the chrome kit with a juniper barrel, which was given to my doctor’s nurse/admin as a retirement present.

Juniper pen with chromed hardware

Juniper pen with chromed hardware

Then the gold kit with a white oak barrel.

White oak pen with gold hardware

White oak pen with gold hardware

And finally the gunmetal kit with a juniper barrel, which was given to my doctor as a retirement present.

Juniper pen with gunmetal hardware

Juniper pen with gunmetal hardware


June 24:

I made three mechanical pencils using the Anvil EDC pencil kit and a scrap of cherry I found in a pile of sawdust and shavings while cleaning. Pretty nice looking for scraps!

Three cherry mechanical pencils with black aluminum hardware

Three cherry mechanical pencils with black aluminum hardware


July 29:

Three Anvil EDC pens, red resin with gold glitter (boy, is that a mess to turn!) and brass hardware; dark-green-dyed buckeye burl with gunmetal hardware; and a blue-dyed ring-porous wood with brass hardware.

Three pens, red and sparkly pen with brass hardware, buckeye burl pen with dark green (almost black) dye and gunmetal hardware, and a blue-dyed wood with brass hardware.

Three pens, red and sparkly pen with brass hardware, buckeye burl pen with dark green (almost black) dye and gunmetal hardware, and a blue-dyed wood with brass hardware.


#Woodworking #PenTurning #WoodTurning

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Originally written Aug 8, 2017

Finished workbench, sitting upright on a pair of sawhorses

It all started back in February, when I went down to Minnesota Milling to get a slab of elm. I picked out one that had been outside and was “nicely spalted” and had it squared up, then headed home. I planned to make a low roman workbench, as Chris Schwarz talked about. There's a video here from the Mortise & Tenon guys explaining.

"My" piece of elm, where it had been carefully stored, in the middle of a pile of other wood

February, March, April, May… I spent a lot of time repairing cracks in the elm as it dried out, putting in a dozen bow ties and filling many cracks with sawdust (usually elm, but sometimes whatever was on hand) and super-glue. I also tried epoxy (didn't like the texture) and a mix of wood glue and sawdust (that wasn't as nice for sanding). I also spent a lot of time planing the bench flat with a jack plane, usually taking much smaller cuts than I should have, but I was learning as I went. I'm much better with a plane now.

Elm slab, resting against the wall as it dried

a cherry butterfly being clamped into the face of the wood, to stop a crack from spreading

In May, I started to make better progress. I cut the ash legs to size, and cut 1.5” tenons on them. Started drilling 1.5” holes in the bench-top for the legs, and after I had finished five holes, broke my drill bit, snapped the power-cord on my electric drill, and tore up the bench a bit. Not sure exactly what happened, but the bit bound into the wood, snapping the drill out of my hands, and somehow it kept running, wrapping the cord around the now-spinning drill. I bored the last two (and a half) holes 1” with a bit and brace and cleaned up the messy one with a knife and chisel.

Slab of elm with a few holes drilled in it, and eight legs with tenons on them leaning against the bench, with a pair of sawhorses

Holes bored, I needed to reduce the tenons on two of the legs so they'd fit the smaller holes. That was okay, as my tenon-cutting technique (using the now-defunct electric drill) had been a little sloppy. I picked the two smallest tenons and reduced them from roughly 1.3” to 1” using a spokeshave and rasp. Took me an afternoon, but I now had eight legs that all fit pretty well in their respective holes. I numbered the legs and holes at this point so I wouldn't get confused at some point in the future. I also marked orientation so I'd have the grain running the same way as the bench-top (roughly) so staking the legs would be less likely to split either the leg or the top.

Bench, resting upside-down on a pair of sawhorses, with seven of the eight legs fitted in place

Everything marked, I pulled the legs out one by one and sawed a kerf in them with a backsaw. That gave me a 2” deep kerf in a 3” tenon. Once they were all cut, I made some wedges using a scrap of red oak I had on hand, hit the legs with glue, pounded each one into the bench, and then flipped the whole assembly to put in the wedges. On the first wedge, I discovered that the red oak I'd used wasn't the best idea, as it broke off partway into the leg. I dug into my parts bin and grabbed a dozen walnut wedges I'd made back when I was putting together my shop stool and used those. Glue the wedge, hold the leg securely, drive the wedge into the leg, repeat.

sawing a kerf in the tenon on one of the legs using a backsaw

A leg, with a walnut wedge holding it in place, sawn flush with the bench-top

Some of the legs didn't reach the bench top at this point, but I wasn't too worried. The whole 3” tenon was in the bench, but because of the angles (which weren't all the same), some of the legs ended a little short of the top. After everything dried, I sawed off the protruding bits, then went back to filling in the holes with sawdust (this time using a mix of oak and macacauba left over from building the planes for the tool swap) and super glue. In one case, I actually used a macacauba coin to fill the last 1/8” of the hole in the bench-top.

Hole for the leg in the bench-top, filled with wood shavings

Hole, with a coin of darker color wood inserted

Bench almost done, it was time for some holes. I had three holdfasts made by a co-worker back in March, and they had 5/8” shafts. I have a nice 5/8” wood owl bit, but a hole drilled with that was too tight for the holdfast. I left that first test-hole as-is, and will make a bench-dog / planing-stop to fit it. I drilled other holes with a cheap Chinese 11/16” auger bit, and the holdfasts work great in those.

Holdfasts and bench dogs resting on the bench

The last thing was making a few bench dogs. I took a piece of ash that had initially been slated to be a cane, but the grain in it wasn't cooperating with me. But I managed to cut a couple 1” x 5/8” x 6” pieces out of it and then turned them down using a tapered tenon cutter (by hand) to make 3” long 5/8” diameter tenons on them, with a couple inches of conical section leading to a rectangular top. They seem to work pretty well, and I'll make a few more from oak or ash or whatever's handy as I need more bench dogs and put more holes in the benchtop.

Elm bench, with three holdfasts, a different piece of wood, and a mallet, top view

The bench has been working really well so far. With a couple holdfasts, I can position small boards for ripping or resawing. If the board moves around on me, I sit on the bench and throw a thigh over the board and now everything's held very solidly. I haven't done any planing on the bench yet, but that'll be soon, and I expect it'll work well once I put in a few more holes for work-holding.

Elm bench, with three holdfasts, a piece of wood, and a small saw

There were also a number of offcuts I used for other things, including my shop stool, a bowl, and some spoons.

elm bowl

Pair of elm spoons


When the bench was a year old, a friend asked for my thoughts on the bench. Here's my reply.

For height, about knee high. Width should be narrow enough that you can put one leg on each side of it while sitting on a board on the bench. Length should be 1.5-2m. For thickness, 7-10cm is a pretty good minimum, as that will give enough thickness that a holdfast will hold properly. The eight legs are staked in with 2.5 or 3.75cm round tenons. The legs were 5cm square ash stock planed to octagons.

Can I do everything on it? No. It would be hard to cut dovetails on it. Or do assembly. But I cut and plane wood to size on mine all the time, both standing and sitting. It's very handy for that, and on a nice day I move it outside so I have less mess in the shop to clean up afterwards. I move to a higher bench for cutting dovetails or assembling pieces. I'm very glad I built it and I use it a lot. I still use a high workbench too, though.


I also made a pen from one of the offcuts from the bench in February of 2023. I'm still getting use from that slab I bought six years ago.

pen made from an offcut of the spalted elm bench

#woodworking #project

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