Projects of the present,

projecting into the future. - Sourdough has come and been eaten, but as promised, here is the one-year-old rye flour starter at it's bubbling peak. The line mark for the maximum rise, like a tide in the sand; the peak. Little bubbles, pockets of carbon dioxide or some other gas that this yeast could produce....

Spending time alone,

is part of social distancing and also human recovery. - Growing spring onions on my window sill and having eaten the kimchi that has fermented for about a week, it's time to begin another cooking project. There's ever more time now since friends and I have mutually agreed that from here on, 'go-out's will be...

Strumming such pain,

with your fingers. Stranger to my eyes and killing me softly with such a song. - Kimchi is fermenting in my fridge, but I can't quite decide if a ziplock bag with as little air as possible, or some is better. Since we expect the baicai to ferment and carbon dioxide gas to be produced,...

Layers, and making them

seeing them and thinking in them. - I spent about an hour or so today making yakgwa with my little sister. There are a couple of laws that govern oil splatters: The first is that oil only splatters when humans are close. The second is that they only hit people where they are uncovered, evidenced...

Sweet are the ixoras

like candied rose petals dipped in egg white then dried with caster sugar. - In the end, the hug wasn't even a real one after I complained and instead she offered to eat some of my fruit. My little sister asked me for a hug after she went, "Ooh! Chupa-chups! s'thankies." Such is our relationship...