<3
i said, “wow!” joe said, “he wasn’t the only one to do that.”
so, in honor of joe & of poetry month, read some poetry. challenge your break with a hunt for more functional shifts.
More you might like
day 12, recommend some books
well, don’t mind if i do…
- Interpreter of Maladies, Lahiri
- Dandelion Wine or Fahrenheit 451, Bradbury
- Animal Farm, Orwell
- Stupeur et tremblements (or Fear & Trembling in English), Nothomb
- A Farewell to Arms or A Moveable Feast*, Hemingway
- Sense & Sensability or Pride and Prejudice, Austen
- Cannery Row, Steinbeck
- Slaughterhouse 5, Vonnegut
- everything by Michael Pollen*
- When a Crocodile Eats the Sun, Peter Godwin*
- Middlemarch, Eliot
- This Boy’s Life, Tobias Wolff*
- How We Are Hungry, Dave Eggers
- anything (but many only one or two) by David Sedaris
- Bobbed Hair & Bathtub Gin, Marion Meade*
*nonfiction
This list is rather standard & impossibly hard for me. It’s too early in the morning for me to dig back through my brain for real favorites. The Russians are missing. More nonfiction is missing.
ladurée macarons on Flickr.
finally! worth every euro.
going away. again.
I’ve tried to carve out space for this blog, but I think the time has come to let it go. I love blogging, and it always felt like a great extension of my life–a way to think through meaningful moments and new ideas. Lately, this has just been a duplication of my Instagram feed, as graduate school, my work, and parenting keep me from coming to this space. In the past, I’ve been sad each time I draw a blogging project to a close. Now, I’ve found alternate avenues for my writing needs, and I’m beyond content with the slow strides we’re making in creating a sustainable household focused on justice and love as our central values. I want time to just steep in that more without finding ways to share it here. I want to cultivate my professional website, too–taking time to dig more deeply into the quick moments I share her, to think more thoroughly about women and parents in academia, about how we talk about food, about what it means to grow food. Overall, I’m excited. I’m excited that I’ve reached a moment in time where I’m ready to let this blog go. It feels like I’m taking the training wheels off & really letting myself loose in new avenues. So, thanks for being here, and if you feel you’ll miss this space, then check out that Instagram feed.
this weekend
This is the first weekend we’ve had at home with no plans in… four months? I truly can’t remember. I’m using it to get some real life done. We’re pruning & food-prepping & grocery shopping. I’ll eventually shower. I’m also doing some of my favorite kitchen activities–making things that are way cheaper DIY-d than purchased.
- We’re using the yogurt maker again, basically following this process from Williams Sonoma since our yogurt maker is pretty similar.
- We’re on batch–what? Maybe four? Batch four of kombucha. Because it is the easiest thing ever, & it is so good–and it is also about $4/pint at the store but <$1/pint at home. Every few batches, we get a new layer of SCOBY that we can share with a friend, too. It’s pretty awesome to share the love. I have a little list of future adopters on the fridge. My favorite flavor so far is actually not a second-ferment batch. It’s just the first ferment, made using half & half raspberry zinger & English breakfast tea. It’s gorgeously pink, a bit tangy, & just the right amount of fizzy.
- A new batch of this no-knead sandwich bread from Food 52 is rising on the table, because we eat all the toast. I want to change up recipes here soon, to get some lighter breads (this one is pretty sturdy), but it’s just so easy that it’s hard for me to let it go.
Got this from Joe today: Madeline the Climber found her way into the laundry basket. Can’t walk, but she’ll climb pretty much anything.
Woke up 1k times last night. As of 6, when I got up to work, she has been looking like this little cherub baby and snoring peacefully. Jerk.
First sips: home brew kombucha (first ferment of black tea/raspberry zinger) = huge success. Batch 3 starting tonight. Joe says, “Yeah, let’s do this all the time!” Looks like we will have some mothers to share!
Fully figured out climbing up to and launching herself down the slide (at WonderLab Museum)
Here we go: ½ gallon no. 2 of kombucha is a go, while the first settles in for a second ferment with frozen blueberries.