Here and Now


(Photo Credit: tumblr)

I sat out on the front porch in the dark. And there were so many wonderful things. The soft pitter patter of the rain singing on the leaves. The gleam and click of my knitting needles in the muted lamplight from the windows. The glimmer and satiny softness of my yarn. The comfortable grey and cream in the pattern of my Mayan blanket. The citrusy smell of my tea brewing. The streaks of lightning that in an instant give birth to a dozen branches and is gone. The eventual punctuation of the gently rumbling thunder. The soft fresh smell of rain soaking into the ground. The clinking of Toto’s tag. The solid wood of the bench upon which I am seated. The yelping of coyotes (they might be dogs, but I’d like to think they’re coyotes) in the distance. The green flashing of the alien scouts, or fireflies, depending on your classification. The soft furriness of Toto on my lap. The thunderous roar of the train and metallic rasp of the rails and wheels interacting into a glorious cacophony of industry. The reflection of a day well spent in both labor and doing nothing at all. The memories of beautiful things seen, tasted, and learned. The watery shloosh of passing traffic on the pavement. 

These are the best things tonight. And they are here. In my grasp. The here and now is nearly unbearably beautiful. So why would I spend it fearing the future or bemoaning the past? Yes, there is pain. But there is so much joy! There are regrets, but those are to be learned from, not dwelt upon. The future is uncertain, but could be so bright! But most of all, the now is what I have and I can either relish it or throw it away. It’s my decision. Tonight, I choose to take it and appreciate the beauty. But what about tomorrow?

Bugs, Especially Bees

Folks, you will have to bear with me, because this is a food post. 

But I am super duper excited about the Nordic Food Lab and all the cool things that they are doing. While I have yet to know if what they call delicious is actually in fact delicious or simply highbrow innovation talking, it sure sounds good on the web. 

First of all, who or what is the Nordic Food Lab? From their website: “Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Our purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.” Basically, they get to experiment all day long with weird and wild and wonderful ingredients especially Nordic ones. And they’re located on a houseboat. In Copenhagen. How cool is that!

So their latest passion and project is insects. They are already convinced that insects are a wonderful and delicious food source, so now they are on a mission to change the Western world’s mind about insects and their eatability. They even have government funding, a research team, and an advisory board (Alex Atala and Paul Rozin[PhD] are on the advisory board).

They just had a Pestival (doesn’t it just slay you?) in London, where every dish in the eight-course meal was centered around or contained some sort of insect, from bees to ants to grasshoppers to moth larvae. (You can see the menu here)

So the bees were what really got my attention. Guillemette Barthouil, the master of geography (whatever that means) at the Nordic Food Lab set himself the limitation of creating an incredible dessert based on the beehive itself. While we normally consider the beehive, wax, etc. as something only to be consumed medicinally, he wanted to change this by taking the flavors out of the different components of the hive, and infusing it into other things. This way he could take theses incredible flavors out of the already-processed bee products and transfer it to an edible form. 

So he made beeswax infused ice-cream served with honey kombucha sauce and honey crisps, which together made this dish. (Photo credit: Nordic Food Lab)



You can read the full story here, which is really quite spectacular and far more detailed and scientific than my wanting explanation here. So here’s to bugs and their culinary possibilities! 

‘Til next time!  -Kristi

People, if you do not think this tumblr is gorgeous, that’s fine. But it is my favorite blog in the entirety of blogdom. Something about the cool beauty of the pictures and the unexpectedness of the quotes makes me want to fly. Sure, the quotes aren’t exactly one hundred percent gold, and the pictures aren’t always just the thing. But it sure hits the nail on the head enough for me to keep coming back. 

“I want to get…

“I want to get more comfortable being uncomfortable. I want to get more confident being uncertain. I don’t want to shrink back just because something isn’t easy. I want to push back, and make more room in the area between I can’t and I can.” Kristin Armstrong (via ignitelight)