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Hunt Slonem (American, b. 1951)

Visitation, 2023

Oil on canvas

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Cherry blossoming in Japan, taken by Ryu Haharu

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a railroad bridge ,Kamakura  

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Beautiful scene from the film “Desert Flower” based on the Somali model Waris Dirie’s autobiography of the same name.

#animals #people

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The berry pickers creed

I will leave unripened berries untouched

A ripe berry need only be negotiated with, not fought

I will reasses my surroundings after every step, for my new perspective could reveal a berry patch previously hidden to me

The plant gets excited and happy when a barry is picked

The bug is not to be feared or killed, but gently celebrated, for it facilitated in the creation of the beloved berrys

I will not allow myself to be bullied by sharp thicket and I will retrieve even the most protected barry

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#animals

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Tree roots following the pattern of concrete footpaths

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A GROUP OF TWELVE FISH DECOYS

AMERICAN, 20TH CENTURY

together with a larger metal-fin decoy

the largest 17 in. long; the smallest 6 in. long

Christie’s

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The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.

Don’t forget, you can check out cookbooks from the library!

Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.

Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.

Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)

SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.

I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.

If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.

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Masahisa Fukase: Sasuke!! Dear Cat (1979)

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@97_patisserie on ig

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'ivy is beginning to clothe the 2 seated people made by simon gerhold at groombridge place, in kent, england' in livingsculpture - paul cooper (2001)

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thinking of summer