Category Archives: I MADE THIS

(from my hands)

not-so-small art

Wow… what a fucking a-MAzing weekend. Not only did we do some ancestral healing work, but we eco-printed the woollen shawls that have been journeying with us since the start of this work.

The process of eco-printing was shown to the world by India Flint, whose books and in-person teachings have been spreading the art and skill of printing onto fabric with plant materials.

I have to say I am in love with the process. There is something visceral about the gathering and collection from meaningful places, or plants that have some special significance. In the animist’s world, these plants essences become transmuted and infuse the materials upon which they are laid. By wearing them, you have an opportunity to commune with them again, yet as with everything else in nature, the colours, though embedded into the cloth, are impermanent, so after a while the process can be repeated, time and again; they essentially evolve with you.

I can’t say that I understand the chemistry behind the processes, or have any skill in controlling the outcome of the process, but the surrendering of that part that wants to control everything makes the unwrapping of the bundles, once they’ve been steamed and cooled, all the more wondrous.

Here is a sampling. This was the unwrapping of my bundle. (Videography courtesy of Patricia Belen.)

Until we meet again, steam pot!


cauliflower .. the virtues of

Well, even though I should be working on my novel (which I’ve coined “TIVOC” for short), this is happening, because we need to subsist, after all.

I’ll be taking this in to work this afternoon for dinner, along with some plain steamed rice.

Roasted cauliflower recipe:

  • 1 head of cauliflower, cleaned and broken into florets
  • 1/3 cup of olive oil
  • 1 lemon, juiced and rind grated
  • 1T sumac
  • 1T cumin
  • 1T coriander
  • 1t garlic powder
  • salt and pepper to taste

Preheat oven to 425F.

Combine oil with next 5 ingredients in a bowl and toss cauliflower. Lay out on a covered cookie sheet (I used foil but you can use parchment or a silicone mat) and sprinkle with salt and pepper. I have been personally favouring Maison Orphée grey sea salt lately.

Bake in oven until nicely golden brown, turning occasionally. Every oven is different so just keep an eye on it. Half and hour should be plenty.

Roasted turkey breasts

  • fresh turkey breasts (mine are skinless and deboned but you can use chicken or bone in and skinless of either)
  • glug olive oil
  • 1/2 lemon, juiced and zested
  • 2 garlic cloves, minced
  • summer savory
  • ground coriander
  • glug of white wine
  • salt to taste

Preheat oven to 350F.

Place meat in baking dish. Add glug of oil, glug of white wine (I use whatever white wine I have open and on hand), lemon juice and zest. Sprinkle with garlic (I usually just press the cloves right on top with a garlic press) and summer savory (I got my tin from Pomme, a specialty store in Coquitlam – it’s a bit hard to find in regular grocery stores). Sprinkle with salt to taste (again, I used the sel gris) and bake until done. Follow safety guidelines for cooking poultry per weight and type. The liquids keep things moist so if you err on the side of longer cooking times (like I usually do – I left mine in for 50 minutes), it keeps things from drying out. I end up shredding the whole lot into the remaining liquid and using it to top the rice.


small art 2.13.2017

After watching a Skillshare class by Yuko Shimizu, I pulled out my Asian brushes and a bottle of Dr. Ph. Martin India ink and experimented with line, texture, and positive and negative space. This reminds me once again how much I love to engage with art mediums, and how the spirit of play infuses all other parts of my life with joy when I stop long enough to do it.