Tuesday, August 31, 2010
Try as much as possible
to be wholly alive, with all your might. When you laugh, laugh like hell and when you get angry, get good and angry. Try to be alive. You will be dead soon enough.
William Saroyan.
Saturday, August 28, 2010
Number 20
The pennycandystore beyond the El
is where I first
fell in love
with unreality
Jellybeans glowed in the semi-gloom
of that september afternoon
A cat upon the counter moved among
the licorice sticks
and tootsie rolls
and Oh Boy Gum
Outside the leaves were falling as they died
A wind had blown away the sun
A girl ran in
Her hair was rainy
Her breasts were breathless in the little room
Outside the leaves were falling
and they cried
Too soon! too soon!
A Coney Island of the Mind. Lawrence Ferlinghetti.
Monday, August 23, 2010
ssssssh
Frances Hodgson Burnett. The Secret Garden.
(Designer Cover by Lauren Child)
Friday, August 20, 2010
voluntary simplicity
Tuesday, August 17, 2010
From a very old book
Tea Making
Fill the kettle with fresh cold water, and set it on to boil. If soft water can be procured, it should always be used.
Never make the tea with water that has been long on the fire simmering, or that has been twice boiled. The natural acration* of the water is thrown off by long-continued heating, and the “hardness” of the water, or the proportion of mineral matter contained in it, is increased by the evaporation that takes place. The more rapidly the water is heated the better the tea.
Warm the teapot. Put in the tea in the proportion of one ounce to seven persons, or a teaspoonful for each person and a teaspoonful over. Pour on the boiling water, filling the teapot at once. The old-fashioned plan of “wetting the tea” and allowing it to stand on the hob to draw before filling the teapot extracts more tassin* and makes the flavour less delicate. Cover the teapot, and allow it to stand from five to seven minutes before pouring out. Take care that the teapot used is in right proportion to the number of persons. If the teapot is not filled, the tea cooks rapidly. If the tea is required in haste, while the water is coming to the boil put the tea into the teapot and stand it inside the oven until it is throughly hot through. Pour on the boiling water, and in one minute it will be ready to pour out.
Fine China teas are the best; but for breakfast more persons like a blend of China and Indian teas. Three parts of China teas to one of Indian is a good proportion.
*I couldn't make out these words