A short time in Portsmouth last December made it clear that I need to go back to explore and revel in the local history, culture and food – and to eat at fine Loch Fyne again.
We haven’t even started decorating for the holidays at Glover Gardens yet due to some work travel, but the yard got into the spirit and decorated itself.
A live-streamed holiday jazz concert from the University of Miami’s Frost School of Music gets us into the seasonal spirit at Glover Gardens.
Another response to a dVerse Poets Pub prompt – a whimsical poem about a huge dinner that follows a structure that is both containing and creativity-inspiring
A rainy and cold boat tour on the Firth of Forth near Edinburgh was delightful despite the weather: we took in the wonders of seals and abbeys and gnomes and bridges.
Gordons Parks was a photographer, composer, author, poet, and film director, but more importantly for me, he was a prominent figure in my childhood and got into my psyche and my poetry.
An evening in South Queensferry in view of its magnificent bridges was golden: culture, ambiance, views, food and history were plentiful and we felt blessed.
The hibiscus were the star of the garden this weekend. And the butterflies and birds were very photogenic, too.
Our adventures in crepes-making since attending a cooking class and pics of our most recent creation, a pineapple lemon crepe from a wonderful cookbook, with a Limoncello-flavored sparkling wine cocktail.
A short children’s story in response to the dVerse Poet’s Pub prompt: “You cannot pluck moonlight to bring in your pocket!”
Steven Thomas Harvell left us too soon. But his imprint is indelible, as you’ll know from this ragged, jagged little poem. A decade without him. A lifetime to go.
I found the dVerse Poet’s Pub last week and got a huge dose of inspiration. This post – and poem – are in response to the prompt you can find here: dVerse Dead Poets’ Society. The challenge from Kim, who was hosting the “gathering”, was […]
Join me in the Glover Gardens Test Kitchen as I experiment with savory crepes at home using a surf and turf (shrimp and pork) approach. It worked!
It was the first time for any of us to make crepes – and we mastered it! It’s not nearly as hard as it seems, and crepes are satisfyingly delicious.
Today, we’ve gotten out the aprons and we’re going to cooking school to master crepes and souffles. This is exciting, as these are egg dishes we haven’t yet added to our Glover Gardens repertoire.
Ba-dee-ya, y’all – Happy Earth, Wind and Fire Day! They are on the list of tiny things that make me immediately (and ridiculously) happy. Check out the list in pictures, and a September video.
Everyone touches the world in their own way. Making my own tiny imprint through this blog, I need to balance the dark with the light, the yin with the yang. This post and poem are gentle and positive.