o'keefian tension between life and death
purple rustic mountains so overwhelmingly nice to look at
stark, dry, desolate even
again with the purple, orange, yellow, pink, an oasis of color
grand canyon via here & georgia o'keefe
right and left, east and west.
o'keefian tension between life and death
purple rustic mountains so overwhelmingly nice to look at
stark, dry, desolate even
again with the purple, orange, yellow, pink, an oasis of color

RUGGED.


A goal for this year is to learn Spanish. Growing up two hours from Mexico, it was always in the air but somehow I never actually learned it properly. French is elitist and impractical when you are living in Southern California, even though a place like the desert gives you big dreams of far off places.
The other day I heard a program on NPR about flamenco in the Bay Area. Next to Buenos Aires, San Francisco has one of the highest populations of flamenco dancers! People come from all over to dance here. A beautiful Argentinian spoke at once eloquently and simply (funny how those two often go together) about this sensual, extremely intimate dance. She said it's the closest you can become to being one with another person, to innately feel the rhythm with someone and keep it alive. It doesn't matter if you're rich or poor, she said--it's all about the movement.
I need to learn how to dance flamenco.
I've been listening to this song by Paco de Lucia far too much. The way he moves his hands is like second nature and to watch the look on his face is to understand the implicit confidence he has in the melody. It's so free and honest. He just exudes it, you can see he feels it in his bones. This is how it should be; giving in and letting it all go in the music. How nice to share!
Fives years later, I still love breakfast just as much as ever. Rather far from the decadence of my Irish breakfasts, and the espresso mornings of Florence, I'm now more of a granola, fruit and yoghurt kind of girl. These days, my joy comes primarily from making, not consuming, and I spend a lot of time experimenting in the kitchen. There's nothing quite like creating something from scratch. In cooking and in life, I love nothing more than learning and embracing the traditions of other cultures. Food is complicated yet simple; it tells you so much about a people and their values. That is why I have embarked on creating my own, very small contribution. Emphasis on small. Out of my kitchen in San Francisco, I am making granola by the batch. The good, simple kind, that gave it the healthy reputation it (wrongly) still carries to this day. All signs point to homemade. Those store-bought boxes horrify me to no end with their endless ingredients. It's something I really believe in, pure and simple--pun intended.
a cool (heh, pun intended) study in texture, form, and the duration of time. somehow it makes me sad, though. no one likes a melted sundae.
j
a hint of surfer locks, with a warm tan

classic
sportif
slightly dark
always elegant





what moves me right now, in this moment
certainly will change.
who's to say whats next?
always a wonder.
in a few short hours, ill be sitting on my much loved terrace

a strong and harmonious integration of site and landscape