2 • 7 • 2104 | Recalling Some Drawing

Life is an art. Art is work. All is work.

Hopefully, we enjoy our "work." Mine is mixed: most days filled with a variety of what was on that day's "have to," "want to," or "think-I-have-to." Although most every day begins with the barn (and a fresh pot of coffee/tea), the rest is always changing: maybe work deadlines (some fun and fabulous package-design challenge?), seeking out a new breed of livestock, studying a new medicinal herb, learning a new technology, feng-shuing my situation, etc... Maybe it's time to clean out the coop, check overall sheep health or search, honor and destroy burdock (coming soon!).

This drawing fell from one of those phases in which I worked with pencils and pastels—making small gift-like cards or bookmarks. There was a whole series—mostly flowers and geographic patterns. This one was a simple...coffee or tea cup with retro collected stamp.

At another time, I may blow into a guitar pattern—in which every day's end is a tune or two...coupled with a huge appreciation of my guitars and what beautiful sounds they can make with a simple pluck or two. Guitar, art, writing, books, garden, animals, herbs, cooking, yoga, design, hikes, friends and family. There is too little time for all I love to, want to and have to do.

But, thinking that way gets you nowhere. Time is ours until there is none left. 

2 • 3 • 2014 | A Love Story

2 • 1 • 2014 | New Tinctures

Focused on bitters today: Dandelion root, ginseng, wormwood, yellowdock, burdock—and some orange peel to take the edge off.

2 • 1 • 2014 | Food All Day

It all started with the morning barn chores—and collection of eggs with Sammie. Breakfast was french toast—made with duck eggs and the subtle addition of brown sugar, salt and pepper. Scott came to visit, so impromptu lunch became an omelette with local ham and cheese. Snacks included last year's defrosted Zucchini Tea Bread and, yes, egg salad with grain mustard and spices (served with cornichon pickles and dark bread). Dinners on now! Lamb stew—shanks slow cooked with last year's root veggies, 2012 home-canned tomatoes, a veggies base—later topped off with red wine. It's a cooking day. Fun.