
Holy Tryptich, from French photographer JR
I love the scale of his work and the energy that goes into making it and the challenge that comes out in all the wonderful, beautiful human faces.


Almost everything I know about baking bread, so far, I learned from The Tassajara Bread Book by Ed Espe Brown, a zen monk who for a long time ran a monastery kitchen, and then Green's restaurant in San Francisco. I found out from a friend of my wife today that he stumbled into the cooking and baking somewhat by accident shortly before encountering Zen...the resort he had started in as a dishwasher was taken over to be a monastery and he decided to stay. I like his books a lot and have learned a bit about slowing down from them - not sure what it says about me but mantras like, 'When you are washing the rice, you are washing the rice' help me try to thankfully do what I am doing, which I need more of. I am caught up in the fastness of modern life as much as anyone, with a very skewed sense of time - this spills out into right and wrong, values, friendships, thinking, lack of love, everything. The blog might help with this as I go on. The writing and baking do. Right now I am waiting for the dough from what will be my first pie crust to chill. I don't think of my time on the computer as multi-tasking, while the dough cools. I stopped the baking activity, started the blogging activity, will post the post, and then start the baking again.

I've been in on my own this evening. Pottering around the apartment and baking some bread - maybe I'll post some pictures.
