the spinner
The journal leads me on. Here are a handful of pages. As you can see, there are few words in sight. Actually, I put them in an envelope on the opposite page. A little covert, I know, but it seems that words and images run on different rails for me.
the haunted room
raven on watch
A Leap into the Firmament
On Keeping a visual journal…
I’ve finally succumbed to the discipline of keeping a visual journal. At first I was afraid that I wouldn’t want to meet its demands, that the well would run dry after the first three pages, but I’ve discovered the opposite is true. The journal seems to generate pages on its own. I never know where I will find myself once I step into its pages and surrender to that unpredictable journey called art making. I dedicated the journal to exploration and improvisation.
Strawberry Sonata
These recipes were posted with Riki in mind because she loves simple, fresh dishes like Nese makes at La Cascade. These aren’t Nese’s recipes, but they’re very good. I was inspired to do “Strawberry Sonata” while cutting up the first strawberries of the year for a Valentine’s party. I know hothouse strawberries are available year round, but I like to wait for strawberry season, then eat them until I’m sick of them. By that time, something else has just come into season, and I’m on to that. I’ll soon post my favorite asparagus recipe and tomato recipes.
Simple strawberries # 1
Serves 6
– 6 cups sliced strawberries
– ½ cup sugar
– 2 tablespoons Cassis or Cointreau
– 6 vanilla wafers, crushed
Combine first 3 ingredients in a bowl. Cover and chill for several hours. Serve topped with crushed vanilla wafers.
Easy Strawberries #2
Serves 4
– 1 cup part-skim ricotta cheese
– 1 cup vanilla low-fat yougurt
– 2 tablespoons sugar
– 1 teaspoon grated orange rind
– ½ teaspoon vanilla extract
– 2 cups quartered strawberries
Combine first 5 ingredients in a blender; process until smooth and chill. Place strawberries in bowls and top with orange-ricotta cream.