WHAT DO WE DO WHEN, IN THIS SEASON OF RENEWAL, LIFE STILL FEELS LIKE A LIFE-SENTENCE? HOW DO WE GRIEVE AT A TIME WHEN EVERYTHING (EXCEPT THE PERSON WE LOVED) SEEMS TO BE COMING BACK TO LIFE? Easter. Passover. Spring. The days lengthen, grow warm. Everything seems to come back to life. Everything, that is, except the one we loved. The… Read More
The original inventers of twittering have been coming and going from the feeder all day today. Whenever I look out, from the bathroom window upstairs or the french doors in the kitchen downstairs, different visitors are at the cafe. Finches yellow as canaries, finches as reddish-purple as if they’d bathed in grape juice. Sparrows, in tweedy brown-gray-black-white. Black-caped chicadees. Grosbeaks,… Read More
I began writing these words on Easter Sunday, as Christians celebrated the triumphant arc of their spiritual year, when Christ rises from death. But resurrection itself belongs to everyone, regardless of belief, or non-belief. Here in much of America, Easter-time coincides with the year's resurrection. The alarm clock set by the spin and wobble of this particular planet on which… Read More
Greetings, dear blog-readers! May 1, 2009, is the one-year anniversary of "nothing is wasted on the writer", and I thank you, thank you for your generous responses. I'm working on an anniversary post: it also happens to be the one-year anniversary of when I stopped using credit cards, as well as the general time of year I begin getting in… Read More
Ohhhhh-krahoma! (Or, the color purple). On Thursday I found actual okra plants, starts, seedlings! (If this doesn’t seem like big news to you , please go back and read the post for May 27). So maybe I will get some honest-to-goodness non "curiosity" okra from my very own garden this year. I’m still going to plant my okra seeds, though,… Read More
The other day, Saturday, I’m driving down the unpaved road which leads from from my home at the top of the down to Westminster West Road. I’m with Traca Savadago, my "pan pal" and all-around buddy. She’s a friend in the meet and instantly feel you’ve known each other a long time category, though we’ve actually only known each other… Read More
I’ve been working on culinary writing today. Besides my cookbooks, I do short pieces for Relish Magazine, which is kind of like a food-only Parade, and has hands-down the two nicest, best-to-work-with magazine editors for whom I’ve ever written, Jill Melton and Candace Floyd … I’ve just finished, minus one recipe I still need to test, a piece for them… Read More
Sometimes it seems to me that everything reflects everything. Becoming transparent in the human sense, as I wrote about in the previous post, means that more light gets in, and out, in a spiritual, or maybe for some, emotional or psychological sense. Transparency in the culinary sense, as I understand it, is both like and unlike this. Like human transparency… Read More
