Lately I've been fascinated by make-up as an art form.


overwhelming love

A Dedication to my Wife (or Husband)

To whom I owe the leaping delight
That quickens my senses in our walkingtime
And the rhythm that governs the repose of our sleepingtime,
The breathing in unison.

Of lovers whose bodies smell of each other
Who think the same thoughts without need of speech
And babble the same speech without need of meaning.

No peevish winter wind shall chill
No sullen tropic sun shall wither
The roses in the rose-garden which is ours and ours only

But this dedication is for others to read:
These are my private words addressed to you in public.

-ts elliot

used in our wedding programs, and still kinda tears me up; I am such a newlywed.


What I feel like some days

If anyone hasn't seen this yet,
you really need to.


new food experiment

I imagined dinner tonight as some sort of North African French immigrant feast.

Rosewater pasta with tuna mousse and cauliflower saute. Start the vegetables first, make the pasta and tuna while they cook.

  • fresh fettuccine
  • rosewater
  • butter
  • salted water for boiling
  1. Cook pasta 'till al dente
  2. drain, toss with a dash of rosewater and pat of butter
  • cauliflower, broken into small florets
  • lima beans
  • japanese eggplant
  • tofurkey kielbasa, sliced in to thin rounds
  • red bell pepper
  • shallot
  • .25 red onion
  • turmeric
  • coriander seeds
  • cumin
  • walnut oil, for sauteing
  • chickpea flower
  1. Heat oil with shallot and red onion
  2. Toss in and saute vegetables and kielbasa, in whatever proportions please you. Start with cauliflower, end with bell pepper
  3. 1/2 way through add spices
  4. Add .5 tbsp chickpea flower to absorb any excess oil, taste, repeat 'till satisfied
  • canned albacore
  • mayonnaise
  • capers
  • fresh hot red pepper, like a jalapeño
  1. whip all ingredients together in bowl with a fork until creamy and fluffy. We like lots of capers, do as you please.
We didn't have any on hand, but I imagine the proper dessert to serve afterwards is saffron ice cream with sliced pickled and fresh kumquats.

Serve a small amount of each in a triangle on a large pasta bowl.


product lust

Something about gomeagan's jewelry calms me, like the blue-green tones in the Harry Potter and LOTR movies.

I'm instantly transported to some Highlands twilight.

Anybody want to get me a present?


you can't go wrong

These flavors are always delicious together, mix them all up to your taste and toss w/ salad, or pasta (gnocci would be great if you chop the asparagus into small pieces) or anything else your heart desires.

  • Honey
  • Dill
  • Lemon
  • Asparagus
Last week I made this with torn red leaf lettuce, finely chopped red onion (left to marinade in the lemon-honey mixture for a while, I also put in a little champagne vinegar, pine nuts and soaked 'till plump golden raisins), and salt & pepper to taste. Mmmm

Oh yeah, don't forget to blanch the asparagus, unless you like a really green flavor and unique texture.


I've concluded the main thing about marriage is developing the same neuroses as your spouse. For me this is reflected by my constant irritation at everyone else on the planet, primarily the way they walk/ drive and especially how they ride their bikes.



When there's fresh sweet corn I love to make this:

  • 2 ears fresh raw white corn, cut from the cob
  • 1 green bell pepper, julienned then strips cut in half
  • 1 tsp finely diced ginger
  • 1 clove finely diced garlic
  • 1 tsp rice wine vinegar
  • .5 tsp sesame oil
  • dash sea salt
  • shake red pepper flakes for color (optional)
  1. toss it all in a bowl