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These are the two views of the front…they don’t look much different than they did last week.

The changes were small and subtle: Magnolia buds, small green oranges, a FIG!!, and the Meyer lemon blossoms have grown.

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I just returned from a wonderful trip to California. I love exploring on foot taking photos with my iPhone.

This site before arriving at Asilomar State Park took my breath away. I will never ever get over the beauty of the ocean. It just hits me in the gut.

This site before arriving at Asilomar State Park took my breath away. I will never ever get over the beauty of the ocean. It just hits me in the gut.

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Asilomar is a magical spot on the ocean – gorgeous views of the Pacific Ocean, sunsets, cypress and deer wandering the property.

And then exploring Pacific Grove – adorable colorful homes and shops.

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I came across a Tibetan meditation center in a residential area. Never would have seen this had I not been on foot.

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An adorable Farmer’s Market on Monday night. The produce was amazing!

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Really enjoyed dinner at Jeninni. The menu was interesting and service was great. I had the crispy octopus, but I think it was not the best choice. Littleneck clams in a broth were fresh and delicious.

http://www.yelp.com/biz/jeninni-kitchen-and-wine-bar-pacific-grove

Maddy on the beach

Maddy on the beach

Golden Retrievals

BY MARK DOTY
Fetch? Balls and sticks capture my attention
seconds at a time. Catch? I don’t think so.
Bunny, tumbling leaf, a squirrel who’s—oh
joy—actually scared. Sniff the wind, then
I’m off again: muck, pond, ditch, residue
of any thrillingly dead thing. And you?
Either you’re sunk in the past, half our walk,
thinking of what you never can bring back,
or else you’re off in some fog concerning
tomorrow, is that what you call it? My work:
to unsnare time’s warp (and woof!), retrieving,
my haze-headed friend, you. This shining bark,
a Zen master’s bronzy gong, calls you here,
entirely, now: bow-wow, bow-wow, bow-wow.
Mark Doty, “Golden Retrievals” from Sweet Machine: Poems
from the Poetry Foundation

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