.flickr-photo { }
.flickr-frame { float: left; text-align: center; margin-right: 15px; margin-bottom: 15px; }
.flickr-caption { font-size: 0.8em; margin-top: 0px; }

originally uploaded by washako16.

that their clothes are so beautiful and unlikely only heightens the sensation- this is a memory from decades ago.


Zigzag Vine, against the light

.flickr-photo { }
.flickr-frame { float: left; text-align: center; margin-right: 15px; margin-bottom: 15px; }
.flickr-caption { font-size: 0.8em; margin-top: 0px; }

Zigzag Vine against the light

Zigzag Vine against the light,
originally uploaded by cecile.johns.

As much as I love the aesthetics of the random, it is calming and so pleasurable to see the regular repeats of Zigzag Vine Lace undulating against a white backdrop.

why don’t you come on over, stop making a fool outta me?:

there is a level of musicality that no amount of practice will get you to. everybody wants it, but only the lucky few have it. the rest of us keep on doing, cause music is good, after all. even if you aren’t a genius, there’s nothing better.

amy winehouse does have that gift, and to see her pissing it away makes me wish i could reach through the laptop monitor and wrap my fingers sround her golden, emaciated throat. i’m a singer too, so i know what she’s doing, and i know that, try as i might, i can’t quite do it. i’m good at what i do – but i’m not a genius.

i’m also old enough to be her mom, so i see that she’s fallen into that self-destructive once-in-a-lifetime lovetrap that so many of us do, and she can’t see choosing anything but the road that she’s on. but yesterday she was on a stage filled with incredible musicians who were taking a step back and listening to HER (she’s onstage with annie f’in lennox! ) and she had to diminish the whole thing (not to mention herself) just a little bit by substituting “free blakey, my fella” for ‘free nelson mandela” in one of the choruses. i’d bet you money blakey told she’d do that if she really loved him. he’s a sick little pimp, that boy.neither big, nor clever. and i believe she’s very aware of the pull she has, the one that makes me waste time writing about her when i’ve got better things to do – because, despite her addictions and her stupidity, i love the way she sounds.

Rose, Ginger, Cardamom and Goat’s Milk…..

Soap 1

I’m selling some brand new soaps. Yum.

The first soap is “Ginger Cardamom“. This soap is a delicious way to wake up, and has been a favorite among my friends. The ginger is warming, the cardamom spicy and sweet, and the hints of lemon and other fresh, greeny scents make “Ginger Cardamom” a spicy bath treat.

Rose, Milk and Oats” is set in a goat’s milk base, and is delicately scented with both organic rose essence and the finely ground petals of roses. Oats for soothing the skin and fennel-infused coconut oil make for a truly divine bathing experience.

The offering I am most pleased with right now is the companion bath salt to the Rose Milk and Oats” soap, “Heavenly.”

People’s response to “Rose, Milk and Oats Elixir” bath “salt” has been very good indeed. I put the word “salt” in quotation marks because, unlike the sea salt-based bath products that I make, this one actually contains very little salt – it is mostly a combination of pure organic rose essence, organic rose petals, oats, and powdered milk; the resulting blue-green bath water lifts the spirits of any and all bathers.

news of the world

photo: Monument, originally uploaded by kodama (home).

puppy cultivation

with so much trouble in the world, i was ready for some good news, so imagine my surprise when i read this headline:

“Afghanistan Puppy Cultivation Skyrockets”.

the article went on to say that, despite dog-fighting rings and people rounding up the last buffalo, there are still folks who believe in being kind to animals. there is a global moral majority of people who oppose oppression and love puppies and flowers and the children of the world.

people like me and you.

cure-for-the-blues berry cobbler


i took my son to SFO today, and i’m feeling a little blue. so i cheered myself up with this recipe. i tried to make it last night, to celebrate his departure, but fouled the recipe up with baking powder. i guess that was too much chemistry. the kids were honest with their food critique, but they ate it anyway, so it wasn’t a total disaster.

anyway, this is the fixed recipe.

kids could make this with very little supervision, and what’s better, come mother’s day, father’s day, or the feast of midsummer, they could make it for *you*. as an enticement you might tell your teenager how impressed their future paramours will be if they bake their girl/boy friend a pie! cobbler’s practically pie, when it comes to affairs of the heart.



  • fresh blueberries
  • fresh raspberries
  • 1 fresh peach or nectarine (optional)
  • 1 cup whole wheat flour
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 – 3/4 cup sugar (more or less)
  • coriander
  • cinnamon
  • lemon juice

A) First things first: blend the flour, cinnamon, and 1/4 cup of the sugar together. then cut in a tablespoon or two of butter at a time, with a fork. This means just smash the butter in until it is blended with the flour mixture. You’ll end up with a kind of crumbly mess in your bowl. No worries.

B) Wash and drain your lovely berries – you may pat them dry if you are feeling kind and motherly. If you are going to add the stone fruit as well, now is the time. Pour half the remaining sugar on the fruit, stir gently, and TASTE A BERRY. If there is any mistake you can make with this recipe, adding too much sugar would be it. Let this idea guide you – the sugar should enhance the slightly sour berries, not turn them into candy. You know what I mean. For this reason, don’t sample a peach or nectarine – try the berry. You’ll have a better chance of getting the proportions right.

Now pour in a tablespoon or so of lemon juice, and add a dash of coriander. Pour the fruit into a baking dish and sprinkle the crumbly flour mixture on top. Then put the pan into an oven pre-heated to 450F or so.

Now you have a few minutes where you can do whatever you like. I suggest whipping some cream* by hand (or electric beater, as long as it’s not store-bought aerosol whipped cream) – by the time you’re done, the fruit will be bubbling out from under the topping and the cobbler will be ready to eat.

the following picture is NOT of the cobbler i made – next time i make it i will be sure to photograph it before i eat it all up.


*Whipped Cream:

  • 1 carton of heavy whipping cream
  • 1 Tbl sugar – I’m not kidding, just 1 Tbl – no more!
  • vanilla extract

I purposely don’t say how much vanilla extract because I don’t remember. I think about a teaspoon is right – but I usually add a few drops more because I love the taste.

Above all – err on the side of caution with the sugar, and you will be amazed at how much better everything tastes. There is sugar in dairy to begin with (lactose = milk sugar) and then add that to the natural sugar in the fruit, the added sugar in the fruit, and the added sugar in the crust/topping, and you’ll see how easily the sugar can overwhelm the berries, which is the bottom line.

well, i know i feel better.

more art, please


would you like to purchase some lovely photographs?

click the link – i would surely appreciate it.

and here’s my first online portfolio.

thanks for looking.


your front yard is underwater

pomegranate, lotus + plum

and then some

funny how time slips away

May 2018
« Aug    
_uacct = "UA-2218755-1"; urchinTracker();