degenerating in preparation for finals.
blood and fur
the important things

otherwise knitting.
taking a queue from the queen knitters
sitting on sheep skins.
they must go hand in hand, the same beast.

test of time

the ring to wear when one has a lot of handwork to do.
keeps things bright

better on the way home

a good kitchen is one after borscht

FIGS BAKED WITH ORANGE

8 fresh figs
1 large orange
2 tablespoons of orange flower water
2 tablespoons of honey (recipe calls for thyme scented)


Preheat the oven to 300° F. Make crosses in the top of the figs and place them in a gratin dish
in which they will just fit. Juice the orange and mix together the orange juice, orange flower
water and honey. Pour this over the figs.
Bake in the preheated oven for 20 minutes (I always end up closer to thirty). Leave to cool-
serve warm or out of the fridge for days later.
Thick yogurt, toasted pistachios and candied ginger with the chopped up figs is the bomb.

Also once the figs are gone the juices are good for flavoring yogurt and putting in
banana/milk/almonds smoothie



MOROCCAN BREAKFAST BREAD

Makes 12 rolls

1 orange
700 g (1 ½lb) of plain white flour
100g (3 1/2oz) of white sugar
Good pinch of sea salt
2 tablespoons of sesame seeds
2 tablespoons of poppy seeds
1 tablespoon of fennel seeds
1 sachet (7g / ¼oz) yeast
100 g (3 ½oz) of unsalted butter, roughly chopped
3 tablespoons of orange flower water
1 egg yolk

In a pan, heat 450 ml (16 fl oz) of water and when it is hot add the butter and orange
flower water. Stir until butter has melted. Leave this buttery liquid to cool to room
temperature, 20-30 minutes.
Finely peel the zest of the orange. Put the zest
in a large mixing bowl together with the flour, sugar, salt, all the seeds and yeast.
Make a well in the centre of the flour and add about a quarter of the buttery liquid,
stir in well with a wooden spoon. Continue slowly stirring in the rest of the liquid
until it is all taken up and you have a sticky dough. Dust your hands with flour
and briefly knead the dough for a couple of minutes. Place the dough in a lightly
greased bowl covered with a tea towel and leave in a warm place to rise for a
couple hours- until it has doubled in size.
Knock the dough back down
with your fist and then leave it to rise again. After a couple hours give it a quick
knead and then divide it roughly into 12 balls. Shape each ball into a slightly
flattened round and place on a lightly buttered baking tray, leaving a gap between
each roll so that they do not stick together as they rise. Cover with the tea towel
and leave to rise again.
When you are nearly ready to bake the rolls, preheat
the over to 400°. Beat the egg yolk with a dessertspoon of water and brush this
mixture over the surface of the rolls. Prick each roll once or twice with a skewer.
Place in the preheated oven and bake for 20 minutes, until golden and with a
slight crust. Shake to make sure they do not stick to the baking tray and leave
to cool.

Best heated up in the toaster oven/ oven before eating.
Good for keeping frozen in the fridge.


Adapted from Oranges & Lemons: Recipes from the Mediterranean (Sarah Woodward)

for Sasha

that shape/plane

day trip to the museum looking for relics. found Singer Sargent/squares

cutting between subway stops I find myself here.
how unnerving. I want to stay but I find it too frightening.
A stop between a stop where nothing stops yet it looks like my portal

since photographing this bird yesterday I have had a throbbing headache. By now it has been going on at least 24 hours.
Sometimes we forget to be careful with spirits. This is a shrine

scrab