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a quiet sunday

morning bath
porch reading
billie holiday vinyl
drizzly bikeride
multiple rainbows
acceptance of repose 

twelve-grain hot cereal with dates, apples, slivered almonds,
cardamom, nutmeg & cream

delicata squash soup with cumin & leeks,
topped with crispy bacon, kale chips & parmigiano



&

orange-cardamom madeleines

i made a few alterations to this recipe.  instead of using lemon zest, i used orange zest.  i also added 1-2 teaspoons ground cardamom (can't get enough of it).  and instead of dusting madeleines with powdered sugar, i finished them with a quick glaze.  for glaze, mix 1/2 c powdered sugar and 2 tablespoons orange juice (used the same orange that i zested).

(complete recipe on next page)

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and i finally learned
how to use my new mint green
industrial sewing machine.



excited for upcoming projects.

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(more from Just Kids):

where does it all lead?
what will become of us?
it leads to each other.
we become ourselves.


  
made this last night for the first time.
orginal recipe didn't call for thyme or honey, but the combination was quite lovely.
serve cake with a glass of madeira or other dessert wine...

lemon-thyme polenta cake

2 cups all-purpose flour
1/4 cup polenta
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup extra-virgin olive oil (use a buttery vs. pungent oil)
2 tablespoons fresh lemon juice
1 tablespoon pure vanilla extract
2 large eggs
1 cup granulated sugar
1 tablespoon finely grated lemon zest
1-2 tablespoons finely chopped fresh thyme
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla
honey (for drizzling) 

Preheat the oven to 325°.  Butter a 9-inch springform pan.  Sift together flour, polenta, baking soda and salt.  In a small bowl, combine the olive oil, lemon juice and vanilla.  In a large bowl, beat the eggs with the granulated sugar at medium speed until thick, about 3 minutes.  Gradually beat in the oil mixture, lemon zest, and thyme.  Gently fold in the dry ingredients just until blended.  Scrape the batter into the prepared pan and bake for about 50 minutes, or until the center springs back when lightly pressed.  Let the cake cool on a wire rack for 5 minutes.  Remove the side and let cool completely.  In a medium bowl, whip the heavy cream with sugar and vanilla to soft peaks.  Transfer the cake to a serving plate and sift the confectioners' sugar over the top.  Serve with a drizzle of honey and a spoonful of whipped cream.
 

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who can know

the heart of youth

but youth itself

?

(Patti Smith, Just Kids)


(( sweet summer days in January ))
 

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new year/old you


(monarchs at Ellwood)

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there are days

when we must buy ourselves a cupcake.
just so we can sit down
 with our cupcake beaming before us,

humble, decadent, nostalgic, celebratory




and grin inside with every bite.

(( soul-filling ))

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something about the warmth lingering in the air,
the familiarity of this view,
mountains cast in pink & purple as the sun dips low

something about breathing in the sweetness
of fresh pollen while walking through the woods,
the lime green grass sprouting new florescence in my periphery

something about this house,
walls vibrating; witnesses.
residents moving in, moving out, always evolving
but these walls still offer compassion


and the one-year mark soon approaches


start/end

and once it is in the category of "past"
nostalgia is rather inevitable


( falling in love with this place all over again )

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i used to go with my dad to Sac State
when i had Monday holidays but he still had to teach.
i loved sitting among the college students,
creating my own jewelry designs out of wax.

twenty-or-so years later,
i am playing with this medium again as if no time has passed.

(( new experiments in sterling silver ))





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life is a ridiculous mystical circus dreamgasm of joyful futility

(Mark Morford, "The Great Impending OMG of 2011")


Ps.


beautiful
raw
poignant

(go now)

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the power of scent:

instant transportation
to the past
we should label our perfumes, lotions, candles, incense...
by date (instead of name)

so we know exactly which one to select,
 according to the moment we would like to relive




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sometimes,

the only direction to go

is

up



(poster part a piece at SFMOMA anniversary show)

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i wake up

looking forward

to an egg, of course,
and a piece of toast
with butter and

( Jacob's lavender-infused honey )





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loving white
& texture
& fabric




birthday necklace for Emma

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the healing power
of candlelit baths in the afternoon
this view:
serenity
gratitude
faith

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chocolate chip cookies
oh my god these are ridiculous. make them now.


(from David Lebovitz's The Great Book of Chocolate)

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup(130 grams) walnuts or pecans, toasted and chopped

adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C).  line three baking sheets with parchment paper.  beat the sugars and butters together until smooth.  mix in the egg, vanilla, and baking soda.  stir together the flour and salt, then mix them into the batter.  mix in the chocolate chips and nuts.  scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.  bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.  store at room temperature in an airtight container for up to 3 days.  makes about 20 cookies.

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 below, the past

torn




antidote, blank walls

 
(empty clothespins)

shedding


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0 1 . 0 1 . 1 1
(part one)



0 1 . 0 1 . 1 1
(part two)




ps. it's time. the north beckons.