I believe that mycelium is the neurological network of nature. Interlacing mosaics of mycelium infuse habitats with information-sharing membranes. These membranes are aware, react to change, and collectively have the long-term health of the host environment in mind. The mycelium stays in constant molecular communication with its environment, devising diverse enzymatic and chemical responses to complex challenges.
Paul Stamets
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In a way, you are poetry material; you are full of cloudy subtleties I am willing to spend a lifetime figuring out. Words burst in your essence, and you carry their dust in the pores of your ethereal individuality.
Franz Kafka
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I continue to make the super easy berry margaritas! You can, too. Fill a pint or quart jar with berries, this was quartered strawberries, top off with your favorite tequila, let sit in the fridge for a week, strain, and enjoy in your preferred recipe. Mine, perhaps?
Homemade red chile, possibly my best batch ever, topped a deliciously rare flank steak, with perfect pintos and homemade tortillas, too. We do alright.
I am a big fan of Korea (the Southern part, anyway) and their wonderfully tasty food and bought a super cookbook by Aaron Huh called Simply Korean. This salad is topped with a close riff on his beef bulgogi patties and my own gochujang dressing. I’ve also made them into some freaking fantastic Korean burgers. Highly recommend.
This is what happens when you mix lye and prickly pear juice (home grown and made) to make soap. It will all eventually be the golden color at the bottom but still feel pretty luxurious on the skin. Chemistry!
Saving the most beautiful until the last, with the sweetest scents of the season for the moment. It has been a slow unfolding here, with us late to clear the gardens of their fall and winter accumulations, unearthing green and ruby shoots aplenty. While I clipped and piled and raked, Greg spread compost from our massive pile, the not-so-magical alchemy of debris and time that makes our garden thrive.
Tags: Cooking and Baking
Hello! How are you this not-so-fine, at least in Colorado, weather afternoon? Spring time in the Rockies – a real crap shoot, I tell ya.
But chocolate cake is nearly always a win! I hadn’t made any in ages, got the itch, and got it done. Greg was delighted. I was, too! I saw a recipe somewhere that had salted caramel frosting, which added a jar of caramel to buttercream, but that seemed like a lot, so I caramelized a little sugar in the cutest tiny pot from Grandma Tess, added some vanilla paste and a little water, and voila! Fabulous chocolate cake.
Bebe, my first and best beading pal! We’ve been friends for thirty years (I am nearly the age she was when we met) and making jewelry together for six. She is my sister from another mister and positively lights up my life.
And now, for a little presto-change-o! The Sundance Catalog had a ridiculously good sale on their outlet items (Thank you, Robert Redford!), and I had been eyeing these chairs for a while, so I went for it! For the original price of one chair, I bought two, a very cool shirt, and a gold necklace. I mean, seriously.
We were saving the rug for Taos, but those plans, as construction materials are still crazy expensive, is on the back burner. But this is looking more and more like our living room once the house is built, which makes my heart so happy. Plus, that chair model! More, please.
Tags: Cooking and Baking
Society, as we have constituted it, will have no place for me, has none to offer; but Nature, whose sweet rains fall on unjust and just alike, will have clefts in the rocks where I may hide, and secret valleys in whose silence I may weep undisturbed. She will hang the night with stars so that I may walk abroad in the darkness without stumbling, and send the wind over my footprints so that none may track me to my hurt: she will cleanse me in great waters, and with bitter herbs make me whole.
Oscar Wilde
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