In Writing Mode

I have finished my workshops for the summer, so now I've got to re-organize thy house and write my new performance piece. I will be having a real yard sale in the yard this summer so stay tuned for deets. In the meantime I am brushing up on the history of misogyny.

We are in the middle of yet another full on heat wave. Most of my garden time is spent watering and cutting flowers. Seed saving has kicked into action and I will be collecting seeds and seed pods for fall projects and workshops. At the city hall garden I saw a hummingbird feed on sweet peas--never noticed that before. I got good advice from a gardener who said that watering in the morning is best because it prevents rot and fungus. I got help from a kind soul waiting for a meeting at city hall and wanting something to fill the time. The school garden at city hall has been very good with regards to a pollination station: strawberries, borage, calendula, cornflowers, fennel, goldenrod, violets, beans, buckwheat, marigold, anise hyssop, cerinthe. The wool carder bees are still at it in the wooly lamb's ear and they like the dragon's head flowers. Sunflowers are great because they catch the very last rays of sunshine so they are the final flowers that bees forage on in the day's cycle or pollinator's flower clock. The fennel, on the other hand seems to catch the earliest morning sun.

Summer reading: Phil Rickman's mysteries set near the Welsh borderlands.

Summer viewing: Trial and Retribution--another Lynda La Plante series with fully rounded strong female characters.

High on Summer

I am feeling sated these days with gardens and fresh berries and trips to UBC Farm. It's nice to have a break from giving workshops to revel in high summer. As I was picking flowers yesterday my garden was so thick with bees I thought I might inhale one by mistake. Summer is healing. I feel more grounded and content. I treated myself to The Acorn last night, finally. Sat at the bar and inhaled their mushroom main. It put me in a new happy place. All I could think was "I wish I could cook like this." You know a dish is good when every bite has a slightly different nuance of flavor. I am hooked.