Lazy Eggs

January 27, 2023

Today is as good a day as any to extoll the culinary virtues of lazy eggs. There can be days when nothing comes to mind to cook for dinner. Then I miraculously remember lazy eggs, and head straight off to the Whole Earth Center to buy beets with the greens still on. Cut the leaves off with their stems, rinse well, dice up the stems, dice up some onion, and get them sauteing together. The beet stems turn the onions a really nice color. Meanwhile dice up the greens, and add them when the onions and stems are soft. Add some salt, pepper, and a bit of nutmeg. After the stirred-in greens have been in there a few minutes, break four or so eggs over top to nestle here and there on the greens. Cover and turn heat to low. When the yolks are half-hardened, it's time to chow down. With only three ingredients, lazy eggs taste way better than they have any right to. And you still have the beets to turn into raw beet salad. It's laziness made delicious.

Artesian Wells

June 6, 2023
I liked the concept of an artesian well, back when I first encountered it during an environmental field trip in Georgia and Florida I took while at Antioch College, and this morning it occurred to me why. An artesian well is a gift to the above ground world that arises out of a long underground journey, and the same could be said of my life--a giving that comes after a long underground journey--and in fact any giving that comes from the workings of the unconscious, where things slowly develop unseen before finally emerging. 

The Boy and the Truck

My third grade teacher, who was also my first and second grade teacher, told a story about a truck that was a little too big and had gotten caught beneath a bridge, squeezed between the bridge and the pavement. No one could figure out how to free the truck until a boy came along, looked at the situation and said, "Why don't you just let some air out of the tires?" That story has always stuck with me.