Don's legs are strong, strong, strong, like oak trees. Ulysses is his daddy's boy!
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Tender.
Silky.
Pensive.
How is it that you seem so
familiar to me?
Your face --
it's as if I've known it all my
life.

Even in the ghostly ultrasound
you struck me that way.

I can't imagine that I've ever
not known you.
Perhaps it's true that
in past lives
our loved ones
today
were also around us.

Or perhaps it's from this feeling
that the
belief
was born.

Could we have loved in a different time and place?
But you seem so
fresh, so
new.

New to the things of the world,
I mean.
Not new to me....   more »

This afternoon I gave a babywearing presentation to the natural childbirth preparation class at the Madison Birth Center.

This is the second   more »

Don took this photo of U and me after I'd gotten back from a run with the baby. I always
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Today I've been cooking up a storm while Don is at work. Miraculously, Ulysses slept most of the morning. So I made some things to go for the week. A big pot of chili is in the oven, made with stir-fry beef, kidney beans, chili beans, pinto beans, Penzey's chili con carne blend, and extra cumin, hot pepper, and paprika. And of course my favorite secret chili ingredient, a big tablespoon of cocoa powder. Also a sack of dried chilis: pasillos negros.
Before that, I made a tray of Greek pastitsio, kind of like what I remember from when ...   more »

Ah, pot roast. Nothing like browing up a big hunk of beef and then stewing it for hours and hours in a not-too-hot stove. Today I put an Organic Valley arm roast in our fabulous enameled iron French casserole (a big, heavy, oval number) and let it go at 275 all day. Basically, I follow Alton Brown's technique.
Also present: sauteed onions, garlic, capers, raisins, a sack of dried Oriental mushnrooms (Shiitakes? Maybe.), daikon, carrots, Penzey's Fajita blend seasoning, eggplant, and a bundle of herbs from the garden: summer savory, basil, and lovage.
Also jicama. I ...   more »