Hello world. I’m writing about covid and my BMI and tidying up. You might want to stop right here and not read any more. The pizza was wonderful, btw.
SO MUCH WANTS DOING
real food
THE MESS
The blanket will only be 45″ by 85″ unless I put on a second warp and weave another (third) length. I could do that. I still have some handspun. As I work on the second length of this warp, I think more and more that I want that third length. It is a goal, and I need goals just now.
There are the needs of my husband, children, grandchildren, friends, students—the people who matter most—and then the things I do—reading, writing, playing with color and making meals. I read the newspaper every morning online—several newspapers. I look at real estate I cannot afford, I draw houses, something I have done since I was a little girl. I have worked for contractors and architects and directly for clients, and I have seen my plans built, but it won’t happen again. Next door someone is shoving mud around in the rain. It is a messy job. And my brain feels a little like that sometimes.
Continue readingDOs & DON’Ts
What I do and what I don’t do. Most of my behavior is habit and thoughtlessness. I do what I was taught, what I enjoy, and what I assume is “natural” and not what I have considered long and hard and found to be wrong—unkind or harmful. Some activities are basic: food, drink, and shelter. Today: consider FOOD.
In 1990 I gave up eating most animal flesh. It had taken me a few years to convert or replace recipes focused on chicken and pork, lamb and beef, but I worked at it and early in that year I became a pescatarian. I generally called myself “vegetarian” because people rarely understood the more accurate term, and if I explained I only ate seafood they tended to go through a list, But you eat chicken? Right? Continue reading
LET THEM EAT CAKE
One of my favorite websites sent out a link to their recipe for confetti cake. It is made with artificial coloring (in the confetti), colorless artificial vanilla (for that true “box cake” flavor), egg white, oil, and cake flour (bleached). My husband and I must be the only people left in the world who have no nostalgia for cake made from boxed cake mixes. Truly, if you want those flavors, it’s easier and much cheaper to go to a (bad) bakery and order your birthday cake.
I worked in a wonderful bakery that made the Danish dough from scratch but used an “apricot” glaze packaged in gallon metal tins and took orders for “bakeoff” pies that were premade and frozen off site and merely baked in the bakery oven. The ingredients? I could not even begin to say, but by my twenties I knew enough not to eat one.
&PRIDE Press 