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Art & Creativity

This day…Friday…on the Kona Coast. Observing kiawe (mesquite) beans that have fallen onto black sand. Shadows join.

What is this about? An online workshop called Contemplative Creatives Journey. The class is run by Bo Mackison whose ideas and art are aligned with what I would like to present to the world.

This is the first practice: Friday phenology.Definition found

The definition for phenology found online: the study of cyclic and seasonal natural phenomena, especially in relation to climate and plant and animal life.

Because I travel so much, my Friday phenology when on the road will involve returning to a place. If it’s a place that I will not be frequenting, I’ll find something water-related in the area…ocean, lake, river.

This blog is where I’ll be “storing” these observations.

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Having a great Sunday. Cleared out the vegetable bin and made two kinds of kraut.

The one on the right contains cabbage, carrots, garlic, lemon, salt, dill and pink peppercorns. Itʻs a tiny batch…itʻs better that way. I use the entire lemon in thin slices. The salt will preserve and soften the skin and make it delish. I used my momʻs old Japanese pickle pot for it. The other kraut contains red cabbage, beets, carrots, red onion, garlic, lemon, salt, pink peppercorns and horseradish. Just have to give it four or more days to ferment. I love burping them every day.

In the background, are prints that I just got back from the lab. Itʻs the first time Iʻve printed on metal and love the result. Tomorrow they will be submitted for a juried show at the Honolulu Museum of Art…keeping my fingers crossed that one of them will be accepted.

Yesterdayʻs veg bin, todayʻs kraut

Yesterdayʻs veg bin, todayʻs kraut

I’ve been wanting to post about a blog that I love – Spoon and Tamago. It’s based in Tokyo and NYC. The posts that are my favorites are written by the editor in chief, Johnny Strategy…love his name!

The blog shares Japanese designs, art, and architecture. It is so fascinating. Let me share some of the posts. For more information on these, click on the image and it will take you to the original post on Spoon and Tamago.

Postcards for the New Year are huge in Japan and are mostly themed around the Chinese zodiac. So for 2015, it’s the year of the sheep.

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Paintings that spill off the canvas onto the wall.

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The custest tea bag holder ever:

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Amazing bouquets of flowers frozen in ice:

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Cats and sushi…

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Goldfish in bubble wrap:

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Goldfish in bubble wrap

The site also has a shop that carries some of the items they post about.
http://shop.spoon-tamago.com/

This day started badly for me…disappointment with the way a meeting went with a group I cherish. Apprehension about facing a much loved family member with fear. With the help of friends and space, things can turn around. I found this poem by Thomas Merton on the On Being blog .

“There are days when I am convinced that Heaven starts already, now, in this ordinary life, just as it is, in all its incompleteness, yet, this is where Heaven starts. See within yourself, if you can find it.
I walked through the field in front of the house, lots of swallows flying, everywhere! Some very near me. It was magical.
We are already one, yet we know it not.”

~Thomas Merton (via crashinglybeautiful)

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Photo from above Hilo. I love flying above Hilo.

IMG_9687Ryan Peters taught a fabulous workshop in Volcano on fermentation. It was a fabulous learning experience and FUN! He took your fear of fermentation away by demonstrating the art with ease. It was interesting to see the variety of kraut chi (sauerkraut/kim chi hybrid) that everyone created from the same selection of vegetables. We selected from head cabbage, carrots, won bok, round onions, green onions, jalapenos, beets, turmeric, ginger, green onions, radishes, turnips…yes, you can use them all…and more!

We all used salt for the initial breakdown of the vegetables. Mashing them with our hands or other available tools (such as a handy carrot).

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We packed our mixtures into canning jars. Ryan said that the type with a narrow mouth is better as it will help keep the veggies below the water line.

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He talked about all the good things the fermented veggies do for your gut…and they are super delicious. The first photo in this post shows the variety of colors, textures and tastes that our small group created.

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For more information from Ryan, check out his blog: Ferment to Be:

http://fermentedherbs.blogspot.com/

He’s got some classes coming up:

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I wanted to learn more so I purchased the Art of Fermentation by Sandor Katz, one of the books that Ryan shared.

http://www.amazon.com/gp/product/160358286X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=160358286X&linkCode=as2&tag=robinscanlon-20