learning to be human, since 1984
- Summer Garden 2009
Some friends and I, as well as neighbors, have started a community garden. I won’t disclose the location, but, know this: it is awesome. There’s about 200 by 50 feet of usable area – most of which has been planted. In the ground and growing are:
spinach
collards
mustards
brazing mix
broccoli
brussels sprouts
cabbage
cauliflower
carrots
peas
radishes
beets
swiss chard (two kinds)
turnips
celeriac
bush beans
cucumbers (two kinds)
squash
zucchini
potatoes
leeks
onions
tomatoes [...]
- Morbier, Mozzarella and Chevre – Oh My!
I’m losing count of how many times I start a post with “It’s been awhile since I last wrote”. But it has.
And since then, I’ve fallen into the rabbit-hole universe of cheese-making.
It started with a trip to Minors, to get some gear for the community garden my friends and I are working in. Already on [...]
- More Morbier?
It seems most people who are opposed to trying new foods cling to a childhood detest. While willing to hold their hand in flavor-adventures, I am more concerned with those who say “I’ll try anything once”. These people should realize the huge range of flavors, textures, smells, and other qualities that can exist within a [...]
- Workhorse Typefaces
Paula Scher, Stefan Sagmeister, and David Carson shattered the way I think about typography in their applications of organic, freehand character-writing. For so long, even non–conventional applications of digital typefaces seemed so dry, formal, forced. Letters drawn by hand were a fresh breath—no, a gasp! out of astonishment, but also for oxygen anew to [...]
- Sauerkraut Update #1
I took a peek at the slowly fermenting cabbage today and decided that it wasn’t going to ferment fast enough. The pieces I cut were closer to 3/8 of an inch to ½ an inch, rather than the ¼ inch I described in the original post. My apologies.
I grabbed my biggest wooden spoon—mind you, it [...]
- Crockpot Sauerkraut
There are few things more satisfying when eating than contrast. Crunchy, tart, sweet, sour, salty: sauerkraut compliments both itself and the foods it is commonly eaten with. When I lucked upon two heads of cabbage in my Growing Power Market Basket, it certainly wasn’t the first thing I thought to make.
- Haiku #323: Birdcall
Awoken by birds,
I tweeted in sick to work
and enjoyed my branch.
