Between the skyline, fences, dock-borne dinosaurs
remains an opening
into a lone wetland
a hidden refuge
a sole vestige of how these coasts prefer their hairs styled
Seabirds beg me desist, as like them wend ways
untrod by humanity.
At lands end
the eddies buoy
a sun-bleached crab
hopelessly/joyfully somersaulting along for the ride
The usual noises of achievement fade, evidently nonsense.
the day culminates
all pregnant and juicy.
What astounding distances waged to claim a moment of belonging.
~ Astrologer Ian Waisler
I love to nap on a plane.....
Waking moments ago from a rather blissful sleep, however, I discovered that we hadn't gone anywhere at all. We’re still on the tarmac but there’s plenty of movement within the cabin where many folk are grabbing their hand luggage and heading hastily toward the hatch......I’m eavesdropping a harried exchange between an “on the verge of impolite” flight attendant and an anxious customer keen to discover her transfer options. The bathroom sign illuminates with a frustrating “occupied”.
I’m on my way to London for what looks like a very full working week....a sort of editorial binge on some of my favorite subjects — shoes and bags and Ilse Crawford.
The captains back on the intercom with new announcements of further delay and stroke of luck, my entire row deboards -- so now I have plenty of space to spread out and write.........shoes off.........I'm sure to be perfectly happy here 'til my snack supply runs low....
If I miss a meal, it's a miracle. When I work with food I want to eat it all which, as it turns out, has made my food allergies a blessing in disguise......When shooting the last Gather Journal, however, I did get to sample Maggie’s super yummy “marbled halvah”... a sesame sweet treat, which, the journal informs me “women in ancient Babylon would eat to preserve their youthful beauty”..[ better than botox!]...Gather’s co-founder and creactive director, Michele Outland is a Cancerian and embodies many of this signs’ strengths — imagination, intuition and a certain persistence......
My on board bliss was short lived. I was chomping thru a carrot when a general disembarkation was announced. It’s unclear but seems we might need a new flight and boarding card so I follow some folk back to the airline lounge, where just a short while before i’d enjoyed a cup of tea, and line up. 90 minutes later I’m redirected, most impolitely, downstairs to the economy queue. This stretches from one end of the airport to the other with only one service desk functioning. My socialist hackles are raised! Fortuitously, I catch sight of an aquaintance clearly already through with this debacle and on their advice fetch my bags, by now back at the baggage claim, and go straight to the bag drop — where a very lovely lass, clearly accustomed to helping the working classes, happily checks me in.
Most pleased with this nifty short cut I jump in a cab and head home to Prince St. Had all had gone to plan I would be arriving in London shortly but instead I get to spend a few unexpected hours with Dove. It feels a bit like a vacation — some time unaccounted for, of which there hasn't been too much of lately.....and I'm home.... which totally appeals to the pull of my Cancer moon....
Eventually I make it to London. I get to stay in one of my homes away from home, the petaled paradise of Nikki Tibbles, house of all things floral. And I take a few photos there too...
3 oz Bittersweet chocolate, finely chopped
1 3/4 cups Sugar
1/2 cup Water
15 to 16 oz Tahini, well stirred
1 tsp Vanilla extract
Note: Have your ingredients ready to go, because once sugar is at the correct temperature, you'll want to move very quickly.
Melt chocolate in a small bowl set over barely simmering water or in a microwave, heating in 30 second intervals, and stirring between each until evenly melted. Let cool. Lightly oil a loaf pan and line with parchment.
In a small saucepan, gently heat sugar and water with a pinch of salt, keeping temperature low and stirring to dissolve sugar without bringing mixture to a simmer. Once sugar dissolves, simmer until a deep fat or candy thermometer reads 235°- 240°F (soft-ball stage).
In another saucepan, warm the tahini, stirring to the bottom to keep from scorching, until just warm but not hot. Stir in the vanilla. Pour into a large mixing bowl.
Once syrup has reached the soft-ball stage, add it to the tahini, stirring just until combined and mixture starts to leave marks when stirred, about 30 seconds. Swirl in melted chocolate to marble.
Immediately pour and press halvah into the lined pan. (Careful, the bowl and halvah will be hot!) Loosely cover with plastic wrap. Cool to room temperature then chill, well-wrapped at least 2 days.