Kale is ubiquitous. I see bumper stickers and t-shirts saying “eat more kale” and restaurant menus with bruised kale, walnut and whatever salad, kale this and kale that. Next, we’ll hear that renewable energy can be extracted from kale. One can hope.
Bitter Sweet Salty Sour
In this blog I will share stories, musings, ideas and recipes from my writing, nature, garden, food, and travel escapades. Welcome and enjoy!
The morning air has that cool, mossy, dried-leaf scent. The days are growing shorter. Fall is upon us.
One of my favorite times of year, autumn, comes with an instinctual urge to make comfort food and travel to the mountains and the high desert in Oregon.
When my “to do” lists start chasing me around the house it is time to flee.
I have a room in our house that is dedicated to my writing and most of the time it truly is my creative sanctuary; like this morning.
I have a small garden on the edge of the city with one heirloom apple tree and one pear. I am swimming in fruit. The apples are done but the pears are prolific this year.
I don’t use any pesticides and grow everything in my garden organically.