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Today's subject line comes from an interview of Michael Van Valkenburgh, a landscape designer who "never met a tree I didn't like." Also: "When a new garden is being constructed, Van Valkenburgh has been known to use his body as a tree" to figure out where things should go.
We've had some weather this month. Not every tree on my tree made it through:
My foot injury from about a year ago is doing its flare-uppity thing. Some days I can bop and bounce with the best; some days, tree pose is out of the question. Most days, I stretch and limp and lope and swear and slide and shimmy (and in heels, too) depending on the hour, the surface, and how long I've been seated or supine.
On an upside, a kind friend who is an herbalist gave me a salve containing frankincense that I've been applying to the affected heel during breaks at work, and my office consequently smells fantastic.
Some evenings, it doesn't matter what's (over)due or how devil-long the damn list of other damn things to make has become, it's time to half-ass together a nectarine tart (loosely based on Brooklyn Supper's riff on Florence Fabricant's instructions; the linked-to tutorial on browning butter is a keeper):
We've had some weather this month. Not every tree on my tree made it through:
My foot injury from about a year ago is doing its flare-uppity thing. Some days I can bop and bounce with the best; some days, tree pose is out of the question. Most days, I stretch and limp and lope and swear and slide and shimmy (and in heels, too) depending on the hour, the surface, and how long I've been seated or supine.
On an upside, a kind friend who is an herbalist gave me a salve containing frankincense that I've been applying to the affected heel during breaks at work, and my office consequently smells fantastic.
Some evenings, it doesn't matter what's (over)due or how devil-long the damn list of other damn things to make has become, it's time to half-ass together a nectarine tart (loosely based on Brooklyn Supper's riff on Florence Fabricant's instructions; the linked-to tutorial on browning butter is a keeper):
