August222014

Had a bad seizure last night. I was doing SO GOOD, making my way to a full recovery. Apparently my brain had other plans.

4PM
Walk like an Egyptian.

Walk like an Egyptian.

1AM

After learning my flight was detained 4 hours,
I heard the announcement:
If anyone in the vicinity of gate 4-A understands any Arabic,
Please come to the gate immediately.

Well—one pauses these days. Gate 4-A was my own gate. I went there.
An older woman in full traditional Palestinian dress,
Just like my grandma wore, was crumpled to the floor, wailing loudly.
Help, said the flight service person. Talk to her. What is her
Problem? we told her the flight was going to be four hours late and she
Did this.

I put my arm around her and spoke to her haltingly.
Shu dow-a, shu- biduck habibti, stani stani schway, min fadlick,
Sho bit se-wee?

The minute she heard any words she knew—however poorly used—
She stopped crying.

She thought our flight had been canceled entirely.
She needed to be in El Paso for some major medical treatment the
Following day. I said no, no, we’re fine, you’ll get there, just late,

Who is picking you up? Let’s call him and tell him.
We called her son and I spoke with him in English.
I told him I would stay with his mother till we got on the plane and
Would ride next to her—Southwest.

She talked to him. Then we called her other sons just for the fun of it.

Then we called my dad and he and she spoke for a while in Arabic and
Found out of course they had ten shared friends.

Then I thought just for the heck of it why not call some Palestinian
Poets I know and let them chat with her. This all took up about 2 hours.

She was laughing a lot by then. Telling about her life. Answering
Questions.

She had pulled a sack of homemade mamool cookies—little powdered
Sugar crumbly mounds stuffed with dates and nuts—out of her bag—
And was offering them to all the women at the gate.

To my amazement, not a single woman declined one. It was like a
Sacrament. The traveler from Argentina, the traveler from California,
The lovely woman from Laredo—we were all covered with the same
Powdered sugar. And smiling. There are no better cookies.

And then the airline broke out the free beverages from huge coolers—
Non-alcoholic—and the two little girls for our flight, one African
American, one Mexican American—ran around serving us all apple juice
And lemonade and they were covered with powdered sugar too.

And I noticed my new best friend—by now we were holding hands—
Had a potted plant poking out of her bag, some medicinal thing,

With green furry leaves. Such an old country traveling tradition. Always
Carry a plant. Always stay rooted to somewhere.

And I looked around that gate of late and weary ones and thought,
This is the world I want to live in. The shared world.

Not a single person in this gate—once the crying of confusion stopped
—has seemed apprehensive about any other person.

They took the cookies. I wanted to hug all those other women too.
This can still happen anywhere.

Not everything is lost.

Naomi Shihab Nye (b. 1952), “Wandering Around an Albuquerque Airport Terminal.” I think this poem may be making the rounds, this week, but that’s as it should be.  (via oliviacirce)

When I lose hope in the world, I remember this poem.

(via bookoisseur)

I’m really glad I read that.

(via selfesteampunk)

(via queermindsfuckalike)

August212014
August202014
August192014

3-3/4 pounds ripe tomatoes, cored and chopped/pureed (DO NOT remove skins/seeds)
2 cups sugar
5 tablespoons freshly squeezed lime juice
2-1/2 tablespoons fresh grated or minced ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon smoked paprika (optional)
2-1/2 teaspoons salt
1 tablespoon low/no-sugar pectin (optional)
Combine all ingredients in a large pot, and bring to a boil, stirring frequently.
Reduce heat and simmer, stirring occasionally to prevent burning, until mixture has the texture of thick jam, anywhere between one and two hours. If you are impatient, you can add in a little pectin to help the texture along a little. 
Adjust seasonings to taste, and use an immersion blender if necessary to catch any large chunks.
Once jam has finished cooking, ladle into sterilized jars, making sure to leave 1/4 inch headspace. Process in water bath for twenty minutes, then remove jars and let rest.
My yield: six quarter-pint jars & one half-pint jar (or, four half-pints/two pints)
You can eat this on toast like regular jam (try it with eggs on top), or use it in place of ketchup on burgers, meatloaf, etc. 
Adapted from Food in Jars & The Wednesday Chef



I think I will give this a try
  • 3-3/4 pounds ripe tomatoes, cored and chopped/pureed (DO NOT remove skins/seeds)
  • 2 cups sugar
  • 5 tablespoons freshly squeezed lime juice
  • 2-1/2 tablespoons fresh grated or minced ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon smoked paprika (optional)
  • 2-1/2 teaspoons salt
  • 1 tablespoon low/no-sugar pectin (optional)
Combine all ingredients in a large pot, and bring to a boil, stirring frequently.

Reduce heat and simmer, stirring occasionally to prevent burning, until mixture has the texture of thick jam, anywhere between one and two hours. If you are impatient, you can add in a little pectin to help the texture along a little.

Adjust seasonings to taste, and use an immersion blender if necessary to catch any large chunks.

Once jam has finished cooking, ladle into sterilized jars, making sure to leave 1/4 inch headspace. Process in water bath for twenty minutes, then remove jars and let rest.

My yield: six quarter-pint jars & one half-pint jar (or, four half-pints/two pints)

You can eat this on toast like regular jam (try it with eggs on top), or use it in place of ketchup on burgers, meatloaf, etc. 

Adapted from Food in Jars & The Wednesday Chef

I think I will give this a try

(Source: alittlebithobbity)

4PM
apatchfromscratch:

Sneaky taster of what I’m currently working on- a series of illustrations inspired and influenced by my allotment. Keep an eye out for more images.

I love this!

apatchfromscratch:

Sneaky taster of what I’m currently working on- a series of illustrations inspired and influenced by my allotment. Keep an eye out for more images.

I love this!

2AM
Sam is looking out for Scruffy while she recovers from being spayed.

Sam is looking out for Scruffy while she recovers from being spayed.

August182014
“You’re not unreliable - your health is.” shout out to all my chronically ill people who get shit for being late, for cancelling, because their health prevents them, and feel like jerks because of it. It’s not your fault.

(Source: sickfacemcgee, via epileptard)

August172014
Me and my puppies. Happy day- I got to drink wine! (That is a win for this epileptic.)

Me and my puppies. Happy day- I got to drink wine! (That is a win for this epileptic.)

← Older entries Page 1 of 350