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My twelfth
novel has been getting a lot of attention.
I suspect it is because it is Waaaaayyyyy out of my normal genre and
style.
I
just finished this book. I couldn't put it down. This book kept me so excited
to I couldn't put it down. A little graphic for me at times but it was needed
to complete the story. Good book Robert, now I start UNTAMED.
This was
written by a friend that went to high school with me. I haven’t seen her since 1960. She’s one of
the few that will post on my FB page.
Most readers won’t post a review.
Instead, they find my address on this blog and send me a private
note. Some even point out a typo or
misspelled word. (That hasn’t happened
often since I discovered Melissa Gray, my new editor.) I get a dozen private emails
(always positive) to every posted review on Amazon. It’s rewarding to receive
so many positive comments; especially from old friends and associates. However,
the private e-mails don’t advance my standing with Amazon. Only multiple sales with positive reviews
will increase one’s ranking.
TRES
PIEDRAS was inspired by a lady friend but the idea for the title and the
overall story line was formulated in my mind while visiting an archeological
site here in Panama.
Inspecting
the tools of the pre-Colombians and then witnessing the current culture, it
occurred to me that not much has changed in the cooking department. In the cities, the Panamanian ladies have
mostly modern kitchens. In the country
and even the small towns, they still use open fires outside under a thatched
roof ‘rancho’ or bohio if you prefer. A
stand made of concrete blocks or stones raised the fire pit to counter height. It’s the only improvement they’ve made since man
discovered fire. Panamanian kitchens
often are so sparse that it takes them two hours to prepare a simple meal and
up to four hours for a multiple course dinner. Some only use the TRES PIEDRAS
and open fires for special events or special dishes; like their version of the
tamale. Other folks like the employees
on some of the farms and the indigenous on the reservations (carmaca), have
very little choice. Their cooking occurs
in the same fashion as it did thousands of years ago.
One of the
reasons given by Panamanians is that cooking outside keeps their homes
cooler. The same reason they give for
not having ovens; just 2-4 burner propane burners. So basically there is very
little baking done in the more ‘traditional’ homes. I personally don’t understand this
problem. My ancestors have been using
outside ovens for centuries. The
Mexicans use ceramic ovens outside. Woodstoves
placed in these bohio’s would be so much more efficient. They wouldn’t rust out if maintained
correctly. As an alternative, they could
use a buried cast iron pan. I have used
the old fashioned “Dutch Ovens” for years.
I’m about to introduce the method to a few of my Panamanian friends.
My brother
sent me some of my belongings he had stored in his basement. One of them was a large Dutch oven. It was necessary
to remove all the rust and take the unit back to almost bare metal. Then I ‘seasoned’ it in a campfire, cleaned
it again with a solution of Hydrogen peroxide and baking soda. Then it was baked for several hours. I baked a loaf of bread in the unit a couple
of days ago and a double batch today.
My next step
is take the unit to my friend’s farm,
start a campfire, dig a hole next to the fire and once the bread has risen in
the Dutch oven, I’ll shovel some coals into the hole, lower the Dutch oven into
the hole, shovel more coals on to the lid and around the sides and cover the
unit with a banana leaf. Placing a layer
of dirt on top of that will finalize the ‘cowboy oven’. TRES PIEDRAS –
enhanced!
I’ll use
this unit sparingly. I have a first rate
bread machine and a Crockpot.
Over the
years I’ve cooked everything imaginable in this ‘cowboy cook pot’. This is the
original slow cooker. Biscuits, bread,
lamb stew, venison and elk roasts, beef stew & roasts and my favorite; cowboy
chili. While fishing in Alaska, a similar in size Dutch oven without the tripod
legs, resided on my diesel stove; It was cooking 24/7; crab, halibut, shrimp,
salmon, ling cod, black cod, and even venison or moose stew once in a while.
This quite
a segue from the back story of TRES PIEDRAS and yet it isn’t. Backward thinking
is the primary reason we have so many wars in the world; the reason many
cultures don’t advance and consequently become extinct. Look at the Native American Indian. They were introduced to the wheel by the
Spaniards. The never adopted it and
continued to transverse the countryside’s with dogs and women packing their
stuff. They did adopt the horse as a
means of transportation. Then they let
the horse pull a travois.
Having a
horse pack some belongings is akin to moving the fire pit from the ground up to
counter height. A small advance but
still really archaic thinking. That’s
the premise behind my novel. TRES
PIEDRAS thinking – in a modern romance. The action adventure of this novel is
just my imagination embellishing my own personal experiences.
The boat
trip from Oregon to Panama is a composite of several voyages on several
different boats.
Years
ago I’d met a guy on a dock in Anacortes, Washington who looking for a deckhand
for his 46’ sailboat. He needed to move
it from Seattle to Newport, Oregon. My
big boat was in dry dock getting a new Garber seam and some additional ironbark
added to the hull. I had time to kill so I decided to join him in his
adventure.
Over the
years, this friend and I stayed in touch and each time he needed to make a
passage, I was able to help him move his boat further and further south. We finally ended up in Boca Chica, Panama,
fifteen years later.
http://www.amazon.com/TRES-PIEDRAS-Robert-Hatting-ebook/dp/B00DFCSYEY/ref=sr_1_14?s=digital-text&ie=UTF8&qid=1384681481&sr=1-14&keywords=robert+hatting
http://www.amazon.com/TRES-PIEDRAS-Robert-Hatting-ebook/dp/B00DFCSYEY/ref=sr_1_14?s=digital-text&ie=UTF8&qid=1384681481&sr=1-14&keywords=robert+hatting
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