To love a painting is to feel that this presence is… not an object but a voice.

~ Andre Malraux ~


Little Miss Hone 


Samuel Finley Breese Morse  

Yes, the artist is the inventor of the Morse code and telegraph.  The painting, which is at the Boston Museum of Fine Art, is supposed to show the subject, Mary Hone, feeding her cat, in preparation for motherhood.  But I am seeing a rather precocious child, dressed up with her cat in tow, and a look which promises mischievous antics in the future.

I feel like maybe we are in need of seeing a harmless and playful piece of art.

I photographed this painting prior to covid-19, during a lovely autumn day in Boston.

Art can never exist without naked beauty displaced.

~ William Blake ~



(The ginger is to the right of the horse, in the big, black, round pot.)

I have harvested a portion of my ginger crop! Every day I drink a ginger and lemon tea; I often add powdered ginger to pork and chicken; and of course use it to bake with and as a condiment.

I started my ginger plant, with a piece of ginger, which I bought at the grocery store. I am sure there are more sophisticated ways to grow ginger; but part of what I enjoy about gardening, is watching something grow into a plant, from a seed, or in this case rhizome. I simply put the piece of ginger into a pot, covered it with dirt, watered, and watched it grow!

I think perhaps, grown in the ground, instead of indoors in a pot, I might have gotten larger rhizomes, but I was quite pleased with amount of the harvest. I was out of pickled ginger, and decided in these days when we are not supposed to be out and about, especially for something as frivolous as picking up ginger, it was a good time to try my hand at pickling the ginger, which we did.

The most laborious part of the endeavor was peeling the ginger, which Kate helped with. I then made a simple brine, consisting of one and half cups of water, three fourth cup rice vinegar, one third cup of white sugar, and 2 teaspoons of kosher salt, which I sprinkled on the ginger after it was peeled, washed, and shredded, in the food processor.

I put the rest of the ingredients on a low simmer for about 15 minutes, after the salted ginger sat for fifteen to twenty minutes; I put it in a glass bowl, poured the brine over it, and let it cool before covering and refrigerating.

Overall, very pleased with our harvest and efforts.

In Nature




It is impossible to not have a love hate relationship with bougainvillea; the plant is stunning, but its beauty comes with a thorny price tag.



The first time I truly became aware of bougainvillea was when Lia took me to visit a monastery in Greece. The building was pristine, start white, but the walls were covered with a perfectly well cared for and manicured fuchsia bougainvillea that was somehow trellised to the roof.



Yes, I know exactly how bad it is to have plants clinging to the house, digging in their roots and feelers to the stucco or cement, but the magnificent view created seems to make the maintenance well worth it; at least for me!



As we contemplate saying good-bye to our house in Florida, with my dramatic bougainvillea, I do wonder if I will ever care for another, of these fast growing, bloom producing (yes, it is the little tiny white flower, and not the brightly colored bract’s that we love.) thorny plants, do have a bit of a bite.