There’s something about tables, big, little, or bare – and those bare ones in particular – that make me want to festoon them with food I’ve cooked, like floral garlands at a grand wedding. I feel an urge, too, to seat people on the equally vacant chairs, saying, “Come on now, sit down a spell,…
Category: Chile Peppers
The Heart of the Matter: A Pithy Gallery*
The heart of the matter is often not what we think. A heart can be obscure. Dark, even. Or perhaps too full or too empty. Sometimes it’s intricate, complicated, as “they” say. And maybe even split down the middle. In the end, the crux of the matter leads us to what’s important, to where the…
With Time and Frost, Things Fall Apart
Fall can be a bittersweet time, a time to look forward to cool-crisp nights, hearty meat-and root-vegetable stews, and the smell of burning leaves, that is, you’re allowed to burn them where you live. On the other hand, the coming of fall and frost signifies the end of the growing season, and the beginning of…
What the Eye Doesn’t See …
I decided to sign up for a photography class, because I wanted to move out of AUTO on my lovely Nikon D5100 camera. Below, you’ll see some of the food photos that I’ve been fussing with:
Tomatoes, Dust, and a Tasty Soupçon of Africa, Too
My nose burned a little and an odd sensation on my forehead no doubt meant more freckles popping out. I didn’t care. I sat right where I wanted to be on that late August day, in the dirt between two rows of leafy tomato plants. Red globes of all sizes dangled like Christmas ornaments from the plants, the vines sinking into the dust from all that ripe weight.
