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Posts Tagged ‘Life’s little pleasures’

There is not a cloud in the sky, only a penetrating late summer haze. Who would have known the temperatures would be in the nineties this week, humid and sultry for our day at the Minnesota State Fair. I am not geared to spend time around throngs of people. It’s something I have to get myself prepared for. Once in the right mind set, an introvert can navigate dense crowds with the best of them. But at a high price.

I like learning about clouds. There are scientific details that I will never understand. Still, I like learning the science behind their magic. My vision feels clouded the last few weeks. Leading up to Art-A-Whirl in June, there is a busyness about summer that does not let go until after the Fair. It’s a steady pattern. This year I chose to work on the yard after the arborist came and trimmed the trees. It is work that is yet unfinished. We may take the rest of the mulch and level it out for a shed base where we will store the motorcycles this winter.

Winter. Fall, then Winter. I hesitate to wonder if we will even get any snow clouds this year. Last year, I only shoveled twice. It was the strangest Winter on record. There was no Spring to speak of. The weather immediately turned so hot and humid, we had to spend most of Spring inside. The air is not good to breathe in urban areas when it gets too humid. It’s like a cloud of wet towel around your head and nostrils that follows a long narrow path into your lungs.

I am not making any sense in this practice. That is the nature of practice. I am using it to ground myself this morning, a practice about a cloud to ground a day leading into the Holiday weekend. Labor Day. What is the nature of work? What is the nature of your work. I have had so many different jobs, all leading to a single goal—a creative life of writing, photography, art. There are jobs. And then there is work, a life’s work. Creative work.

I sit in the silence of morning, air conditioner humming in the background. Silence wakes me up. Thoughts penetrate and spur emotions. When I just sit, I feel at home. Thoughts are not always comfortable. Emotions rile. Silence can be lonely. But it is what it is, and on its own terms. It took me a long time to realize that I could not live life on my own terms. I had to live it on life’s terms. That means taking the good with the bad, the difficult with the joyful, and learning to sit with both.

I found an old notebook this morning, a small 4 1/2 by 3 1/2 black book sitting on the piano. Curious, I strolled through the pages of words I had jotted down in 2009. On one leaf was a note from Harpers. In small block print, it read: psychologist revealed that the secret to a happy marriage is accepting that life without suffering is impossible.

Maybe the secret to happiness is being able to hold the struggle and the joy in the same breath. Or maybe it’s realizing that we don’t need to be happy all the time. Why would anyone want that to be their goal.


NOTE: WRITING TOPIC — CLOUD is the latest Writing Topic on red Ravine. QuoinMonkey joined Marylin Schultz and Bob Chrisman in doing a Writing Practice on the topic.

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CHOC 4 2011-07-15 18.11.43 AUTO c

Chocolate – One Of Life’s Simple Pleasures – 28/52, BlackBerry 52 – WEEK 28 BlackBerry 52 response to Jump-Off from Lotus, Around the City: Simple Pleasures, July 15th, 2011, photo © 2011 by QuoinMonkey. All rights reserved.


It’s late in the evening at the end of a long week, so I’m going to make this Writing Topic short—and sweet (the way I like my chocolate). Though today we think of chocolate as having at least a hint of sweetness, it wasn’t always so. According to the Smithsonian’s article A Brief History of Chocolate it is estimated that chocolate has been around for over 2000 years, and for about 90 percent of that history, it was strictly a beverage, and sugar didn’t have anything to do with it. It wasn’t until Europeans came to the Americas that chocolate was sweetened with cane sugar and honey.

The Timeline of Chocolate History at The Gourmet Chocolate of the Month Club states that in 1765, the first chocolate factory appeared in the United States in pre-revolutionary New England, where the production of chocolate proceeded at a faster pace than anywhere else in the world. And in 1797, Johann Wolfgang von Goethe toured Switzerland and insisted on having chocolate available at all times, along with a chocolate pot.

According to the Smithsonian, we often misuse words related to the origins of chocolate:

Most experts these days use the term “cacao” to refer to the plant or its beans before processing, while the term “chocolate” refers to anything made from the beans. “Cocoa” generally refers to chocolate in a powdered form, although it can also be a British form of “cacao.”

Etymologists trace the origin of the word “chocolate” to the Aztec word “xocoatl,” which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree, Theobroma cacao, means “food of the gods.”

Nectar of the gods. The Midwest Writing Group I am in never meets without indulging in a few bars of gourmet chocolate. (And it’s no secret that our teacher Natalie loves chocolate.) Reading, writing, and chocolate just seem to go together. Have you ever read Roald Dahl’s Charlie and the Chocolate Factory or delighted in Gene Wilder’s portrayal of Willy in the film (based on Dahl’s book) Willy Wonka & the Chocolate Factory?

______________________

The Secrets Of ChocolateWhat is your favorite chocolate? Do you prefer milk chocolate or dark chocolate? Do you believe chocolate has aphrodisiac properties? Scientists have isolated phenylethylamine (PEA) which is a stimulant found in chocolate, and also in the brain. A miniscule amount of PEA is released at moments of emotional euphoria, raising blood pressure and heart rate. Is there a connection between food and the brain?

Last week Liz brought these chocolate bars home from Trader Joe’s. She chose the dark with walnuts and pecans; mine is the Swiss milk. Let’s put a slightly different twist on this Writing Practice. Instead of writing Chocolate at the top of your page, head into the kitchen and rip open your favorite chocolate bar. Slip a square right on top of your tongue, and write down what connects pen, page and a delicious chunk of chocolate — 15 minutes, Go!


-posted on red Ravine, Saturday, July 16th, 2011

Lotus and I will continue to respond to each other’s BlackBerry Jump-Off photos with text, photography, poetry (however we are inspired) for the 52 weeks of 2011. You can read more at BlackBerry 52 Collaboration. If you are inspired to join us, send us a link to your images, poetry, or prose and we’ll add them to our posts.

-related to posts: the velveeta cheese of donuts haiku, WRITING TOPIC — CANDY FREAK, Homage to a Candy Freak, On Candy, Candy Stash — Barter Is Better

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