Had a much better chocolate experience this week. I highly recommend Green & Black's Organic - dark chocolate with crystallized ginger pieces! Yum!
Also, I listened to Joanne Harris' book "Blackberry Wine" in tape while working on last week's self promo (she is the author of "Chocolat") which I very much enjoyed! Magic gardening, lots of characters, a bit of romance and evocative descriptions of growing things, the English and French countryside, and unusual fruity wines... Scary things always seem to happen in her books as well, but I only seem to remember the magic and atmosphere of them...
Now that the next deadline is met, and my studio is clean, I'm hoping I can actually spend some time out in the yard this week! Hopefully it will warm up a bit - it's been downright cold the last few days... We had a few hours of sun this afternoon, and in the late-afternoon golden light, I watched some early emerging flying insects dance and swoop and sparkle in the backyard. And Jack (the dog) got very excited about the squirrel which continued to acrobatically dangle from a tree branch by its back legs and attempt to raid the suet feeder. Happy creatures, all around...
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5 comments:
Yes yes to both (G&B chocolate - almond one is my fav) and Blackberry Wine - I might have to borrow it again from the libray, it is such a soothing book, and everything happens that should happen. :)
Your painting is wonderfull, your use of light is brilliellent something I always struggle with. I should try negative spaces in one of my lessons. I love green and blacks chocolate it seems like you need less of it for the same chocalatie taste. Blackberry wine is one of my favourite books and one of Joanna Harris's best. I love the way she writes but for some reason found it really hard to get into coastliners. Have a nice time in the garden.
Happy gardening! Did it warm up at all yesterday afternoon? The birds are very much in evidence, even in the city. In fact they are quite noisey this AM!
I ment to say do try cooking your ruburb. Its best when its young and red. Mine was a bit green and woody when I cooked it. It makes an excellent crumble, I add currents and loads of sugar. It needs realy heaps of sugar its very sharp.
Huh. My rhubarb doesn't seem to show any signs of red - young or not. Maybe it's not getting enough sun?
I didn't really like Coastliners either. I'm currently reading one of her early works "Sleep Pale Sister" - which is compelling - but a bit too gothic for my tastes. I'm withholding judgement until I finish it however...
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