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if salt loses its saltiness…

Tuesday, November 3rd, 2009

Krakow, Poland

There’s an object lesson in today’s expedition. A Scripture or two to reflect on. But we haven’t yet. We were too busy writing a story. Jgirl15 came up with the outline and then frantically scribbled the main ideas and some sample sentences onto paper. Together we fleshed it out.

CLANG CLANG CLANG
The operator rang a bell and the lift I shared with eight other miners descended, plunging into instant darkness, rattling its way into the depths of the earth.
”Times have changed,” I murmured with ever-present relief. We do not have to fear a slow and insecure ride to the bottom of the shaft in a hemp swing-like seat hanging off a rope as fat as my growing son’s arm. So fearful of falling to the bottom and certain death, were the miners before us, that all the way down, prayers and hymns for safety echoed, bouncing off the walls before being consumed by the darkness. Even with their flickering candles, they couldn’t push away that close darkness surrounding them.
The creaking lift and helmets fitted with torches we are using now have put an end to that. The lift, what a fine piece of technology. It always threatens to drive us occupants into the rock at high speed, but, thankfully, it hasn’t yet. It IS safer.
Down down down……..some 327 metres underground. In earlier times the miners did not go so deeply, but we have dug down to a third level now.  

 

 

I start my work at 8am, using the original hundreds-of-years-old method used for mining salt. My companions and I hammer tar coated wedges into the rock. It’s hard sweaty work, but after much banging there’s an ear-splitting crack and a ten tonne block of salt escapes. It lies still, waiting to be chiselled into three or four blocks and then further chiselled into cylinders. It’s much easier to move a “log” of salt than a block – blocks don’t roll.
Despite being hard work, we proceed with enthusiasm; our wealth is in salt!
Four hundred years ago when this mine was just beginning, salt was being used as a currency. One log of salt could buy a small village – forty houses.
Before extensive mining, the white powder had been extracted from a large saltwater lake, pottery containers of water being boiled over fires to evaporate the water, leaving the precious trade-able commodity behind. But when the lake dried up, the residents of the region began digging, presumably looking for more water. What they found, instead, was salt. A Lot Of Salt. For five hundred years the area will provide both salt and work for many – over 300 kilometres of tunnels will eventually be excavated, a labyrinth extending under the whole town of Wieliczka. There’s wealth in salt alright.

Our work comes to a halt at midday. We’re Polish. We’re Catholic. Most of us walk to the big chapel of our patron saint, Kinga. You could be forgiven for thinking the floor is polished black marble, but, just like the steps we descend, the statues of the saints, the carvings depicting the life of Jesus….they are all made of salt. Of course, perhaps. Salt gives riches not merely measured in monetary terms.
The chapel itself used to be a very large mining chamber until it was transformed into this highly decorated place of worship – actually, it’s not even finished yet. The last carving will not be completed for another half a century, until 1963. People will stand in awe under its shining chandeliers, amazed that even they are made of salt. Pure salt is white or transparent, and special pieces have been taken to create these magnificent lights. They really do sparkle against the blackness of the rest of the salt, salt coloured by being mixed with other stones, rocks and metals.

Before heading back to work I enjoy a small jelly filled with fish and vegetables. I’m rich to have a caring wife, who after years of marriage, still shows her love, making special treats to eat. It’s not that I’d mind gnawing on a poppy seed bread stick like the rest of the crew, but these little delicacies do brighten the darkness.
Strolling through the different chambers, there’s always something new to see. Today I took a different tunnel and found an old unused winch. It had points for coupling horses to, and a seat. Round and round and round the horses used to plod, hour after hour after hour. Someone had to steady their pace and initially this person, too,  with the animals, would plod hour after hour after hour, round and round and round. That was before The Seat. It doesn’t look like much, but it was as desired as a throne. Everyone wanted this job – instead of having to walk at the horses’ side, they could sit, almost at leisure, a rich man.
Nearby was a feedbox, undoubtedly used by the working horses. You know what? When my Great-Grandfather worked as a miner, he helped to transport the horses. With the wealth of stories passed on from one generation to the next, I have heard how the horses were fitted into hemp harnesses and lowered into the darkness, just like the miners themselves. Unsurprisingly, plenty took fright. My predecessor, with a lifetime of handling these beasts, still had trouble calming them as they arrived at their destination. Occasionally, a horse arrived calm; usually it meant it had died of fear on the way down. Needless to say, this was no easy job. Eventually, my great-grandfather, yes one of my very own ancestors, came up with the bright idea in the midst of this darkness to build underground stables, to end the  necessity of daily hoisting. From that time on, once the horses were down, they were destined to live the rest of their lives deep underground. I can imagine hearing the hooves clip-clopping along the salt floors. I prefer not to think of the smell, the heat generated by so many men and animals in such confined spaces.
These days all that is left of those times are the impressive chapels, enormous old winches, crystal-encrusted ladders and tools, some of which are still in use. My favourite would have to be the wooden cart on wheels that is run along a track up and down the inclines – to prevent too many chunks of salt falling out, the front was designed higher than the back. It’s amazing to think that you’ll still be able to see these carts with their original wooden boards in another hundred years’ time. You could even say salt preserves memories.

 

I return to the chamber, where I’ve worked all my time. In the entire history of the mine, every single miner has worked in the very same chamber that they started off in, never changing to another one. Why would you leave a job undone? Sometimes even a few generations work the same chamber. It was – and is – a long slow task. Some say it must be tiring to always be working hard, monotonous to always be doing the same thing day after day, but it’s a special job, and seeing the cavern emerge out of solid wall makes it all worthwhile. Watching the carvers create birds clinging to the ceiling or monks kneeling at a cross or beautiful angels brings me a satisfaction I could not find anywhere else.
Besides, it’s a safe job. I could be mining coal or iron – in unhealthy dangerous conditions. At least I’m not breathing substances that can kill me. I can lick the walls here and it does me no harm! One could even argue it’s beneficial – I mean, we do use salt for preserving our meat and vegetables, and we gargle it whenever anything ails us. It’s funny to think of licking the walls, but I’ll tell you something. In a hundred years’ time people will be descending the same shafts, walking through these tunnels, these chambers, and clambering up the stairs, escorted by tour guides, who will inform them they may lick the walls, but not the carvings. And they’ll do it! Good thing salt kills germs, I say.

I work the afternoon.
I don’t lick the walls.
I take the lift back up again, hurtling through the darkness, towards the outside darkness which blankets our town by mid-afternoon in the winter.
CLANG CLANG CLANG

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SOME RANDOM FACTS, WHICH DID NOT MAKE IT INTO THE STORY:

  • the mine is kept at 14 degrees celsius year round – which makes it much warmer than the outside temperature for most of the year, and cooler in summer
  • every miner is (and has been from the beginning of the mine’s existence) issued with a special uniform. In times past they were also given decorated ceremonial axes; now they are given something else instead, which the tour guide told us, but which none of us can remember the details of!
  • way back at the beginning of the mine being dug, hooded men would crawl through the tunnels carrying long poles with a fire on the end of them. It is believed the fire would burn up pockets of methane, ensuring the tunnel would then be safe for other miners to proceed into. Of course, this was a dangerous – or even deadly – job when a large amount of methane was encountered.
  • when the miners had tallow lights, it made the black salt appear green, and so the salt was called, for quite some time, green salt.
  • some of the salt crystals are perfect cubes.
  • there’s a museum to visit at the end of the mine tour, but it was not mentioned by our particular guide. Like the mine tour, you are required to go through with a guide, and although they do hurry you through the exhibits, we would highly recommend the museum to anyone, who happens to go there. It was a pricey day (although a lot cheaper than taking a tour from Krakow – we caught the bus out to Wieliczka ourselves), but money well spent. We had heard the mine itself was awe-inspiring, and indeed it was. But no-one had mentioned the 380 steps down a mineshaft, the three kilometre circuit you end up walking, the hunks of salt that a miner will rip from the walls and ceilings to give children to take home, the underground lakes, the pre-recorded “performances” by statues, the light shows, the winches, the whole forest of tree trunks supporting walls, the paintings, the statues of famous visitors like Copernicus and Goethe, the dioramas….it was so much more than we expected.

 

 

cookin’ up a storm in a teacup

Monday, November 2nd, 2009

Krakow, Poland

“When we get back” conversations emerge occasionally now, and on one particular occasion turned to chores. I was most excited to discover that my workforce has now reached such proportions that I find myself almost entirely in a supervisory role.
I’ll have a three-year-old setting the table, filing breakfast dishes in the dishwasher and taking the compost out. There’ll be a bunch of five-to-nine-year-olds to do the dusting, clean the downstairs toilet, prepare the  lunch and tidy up the dishes, keep on top of vacuuming and sweeping, and maintain toy cupboard and bookshelf order.
The older four (by then aged 11-15) are going to try something new. For a week at a time they will take complete responsibility for a job or two. They will be able to call on me (or bribe siblings) if they’d like some assistance, but it’ll be *their* job to make sure things stay under control. The “areas of expertise” they will be working on are:

1) bake bread and cook dinner 
2) prepare breakfast and do dinner dishes (includes shining the sink!)
3) washing (get it sorted, washed, hung out, brought in, folded, put away)
4) clean upstairs bathroom and supervise littlies’ bathing (this is a cushy number!!)
 
See? There’s really not a lot left for me to do – although, as anyone with children will know, CONSISTENTLY CHECKING UP is probably the most important job! And while cleaning the bathroom sounds simple enough for the big kids, I intend to use the opportunity to proactively work with older ones about how they talk to their smaller siblings, how to gently encourage, how to give instructions politely and respectfully (who would’ve thought that Parenting 101 could be held in the bathroom?!!)

With this new style of responsibilities in mind, the biggies spent this afternoon working on their first week’s menu. (Shopping lists yet to be completed).
Dreams of croissants for breakfast and dumpling dinners disappeared quickly when they realised how much work was involved in cooking Every Single Day for a week! I’m sure we’ll learn how to bake croissants some day, but for the moment, they are wisely keeping things simple. A few “trip foods” have made it on to the menus – egg in broth for breakfast, zapiekanki, steamed pau, noodle soup, moussaka, kremowka, fried rice with lots of mint….and even the homemade baked beans that allowed us to save money to take this trip have made a comeback.

Kboy12 BREAKFAST LUNCH DINNER for next day
MONDAY

soaked oats + banana

sweetcorn + fruit

pizza
      
*bake bread + bikkies

*pop pumpkin in oven
*soak porridge

TUESDAY

cinnamon porridge

sandwiches + fruit

pumpkin soup

*make curry powder
*prepare fruit salad

WEDNESDAY

fresh fruit

sandwiches + fruit

curry + rice 

*soak porridge

THURSDAY

porridge + raisins

sandwiches + fruit

roast chicken + veg 
                      
*bake bread

*bake 01/10 crackers
*prepare stock
*soak oats

FRIDAY

soaked oats + plum

sandwiches + fruit

potato wedges + sausages + salad

*soak oats
*divide stock 
*soak beans

SATURDAY

porridge + peaches

sandwiches + fruit

baked beans

*make zap. topping
*make mayo + sauce

SUNDAY

egg in broth

bakery lunch
what a dreamer

zapiekanki

*soak oats

BAKING

 

chocolate chippie bikkies

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jgirl15 BREAKFAST LUNCH DINNER for next day
MONDAY

soaked oats + banana

crackers
(made last wk)

roast beef + veg + peas   
       *bake bread + bikkies

*roast peppers
*make stock
*soak porridge

TUESDAY

cinnamon porridge

sandwiches + fruit

potato salad + green salad

*prepare fruit salad

WEDNESDAY

fresh fruit

sandwiches + fruit

noodle soup

*make lasagne sheets
*soak porridge

THURSDAY

porridge + raisins

sandwiches + fruit

lasagne
                     
*bake bread

*soak oats

FRIDAY

soaked oats + plum

sandwiches + fruit

stirfry on rice

*soak oats

SATURDAY

porridge + peaches

sandwiches + fruit

hamburgers 
                      *bake bread

*make 01/10 muesli 

SUNDAY

muesli

plaited herb bread

frittata

*soak oats

BAKING

 

 

 

gingernuts

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jboy13 BREAKFAST LUNCH DINNER for next day
MONDAY

soaked oats + banana

crackers + fruit
(made wk 1)

potato salad
                      *bake bread

*soak porridge

TUESDAY

cinnamon porridge

sandwiches + fruit

pumpkin soup

*prepare fruit salad

WEDNESDAY

fresh fruit

sandwiches + fruit

curry + rice

*cook extra rice
*soak porridge

THURSDAY

porridge + raisins

pancakes + fruit

lasagne 
           *bake rolls + bread

*make pasta
*soak oats

FRIDAY

soaked oats + plum

rolls + fruit

fried rice + pau

*soak oats

SATURDAY

porridge + peaches

toast

macaroni cheese 
           *bake bread + cake

(*muesli made)

SUNDAY

muesli

fancy bread
carrot cake

mushroom + bacon pasta

*soak oats

BAKING

 

 

 

carrot cake

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Kgirl11 (by then) BREAKFAST LUNCH DINNER for next day
MONDAY

soaked oats + banana

pancakes

roast chicken + veg
                        *bake bread

*make stock
*soak porridge

TUESDAY

cinnamon porridge

sandwiches + fruit

moussaka + salad

*bake bikkies
*soak beans
*prepare fruit salad

WEDNESDAY

fresh fruit

sandwiches + fruit

baked beans + salad

*soak porridge

THURSDAY

porridge + raisins

sandwiches + fruit

pizza 
                       
*bake bread

*soak oats

FRIDAY

soaked oats + plum

sandwiches + fruit

beef stroganoff + rice

*soak oats

SATURDAY

porridge + peaches

scones

curry + rice 
                        *bake bread

*make kremowka
(*muesli made)

SUNDAY

muesli + fruit

fancy bread + kremowka

sweetcorn fritters + salad

*soak oats

BAKING

 

 

 

iced bikkies
kremowka

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

They are following such guidelines as “we’ll make whatever we can from scratch” and “use produce that’s in season” and “we haven’t set the budget yet, but you can know for certain it will not be extravagant” and “if you’re going to heat the oven, make sure you make good use of it”.
They have already hatched co-operative plans:
“If you help me make a double batch of muesli when it’s my turn, you can use half it on your week”
”Let’s just do the same breakfast each week, so it’s quicker to plan”
”You’re making lasagne the week before me, so I’ll do moussaka instead”

Looks like we’re ready to hit the ground running.
I wonder if we’ll be in time to bottle peaches and make plum jam, not that I know where our preserving jars are any more! We have one experimental jar of tomato chutney hiding in a corner of Grandpa’s attic – hopefully, after two years it will still be edible. Everyone hopes so, coz they know there’s to be no buying what we could make ourselves. And they know when Mama makes such decrees, there’s no point creating a storm in a teacup over it <wink>

foodie picture of the day:
aaaagh we chopped it up before photographing – it was a 9kg pumpkin
that is one ENORMOUS pumpkin
it totally filled our GIGANTIC pot we are carrying with us!
and we’ll be eating it for two more days yet

All Saints’ Day

Sunday, November 1st, 2009
Krakow, Poland To be Polish is almost certainly to be Catholic. To be Catholic means, among other things, following church traditions and one that happens every year on the first of November is honouring the deceased. We took a chilly walk this ... [Continue reading this entry]

down nostalgia lane

Saturday, October 31st, 2009
Krakow, Poland From ulica Batorego we used to walk to the Stary Kleparz (the old market you’ve seen in previous posts). This time we are staying virtually at the market and we walked back to Batorego, home to the second ... [Continue reading this entry]

Jews Lived Here.

Friday, October 30th, 2009
Krakow, Poland Kazimierz, now a district of Krakow, used to be a separate entity, a region self-governed by the Jews, who were sent there for the first time in 1495. For hundreds of years it remained a Jewish enclave – ... [Continue reading this entry]

“What do you write about on a day like today when we did nothing mum?” asked Kboy12

Thursday, October 29th, 2009
Krakow, Poland Well, my dear boy, speak for yourself! YOU may have done nothing, but someone went to the market this morning to buy our food for the day. So I could write about the things I saw, the conversations I ... [Continue reading this entry]

lest we forget

Wednesday, October 28th, 2009
Krakow, Poland

The first time we visited Auschwitz, it was the middle of winter. Snow covered the ground and fell on to our woollen coats; we shivered, ... [Continue reading this entry]

did you say swaziland?

Tuesday, October 27th, 2009
Krakow, Poland There’s only one bus a week from Krakow that connects directly with the bus to Brasov. We tried to book it today, only to discover it’s full. So’s the one that leaves a week earlier and the one ... [Continue reading this entry]

we’re gonna get fat! (every day a birthday)

Monday, October 26th, 2009
Krakow, Poland Who would have thought that we’d be eating out in Europe? It’s meant to be expensive, right? But look……we’re managing to find cheap eats wherever we go, all of them decidedly Polish, all of them things we said we ... [Continue reading this entry]

Sunday

Sunday, October 25th, 2009
Krakow, Poland Down the flights of stairs, across the courtyard, through the front building, and we burst out the door onto the busy bustling street. Only it isn’t busy. It’s quiet. There are no trams running, no cars passing, not ... [Continue reading this entry]