It looks like spring has finally sprung. We get a warm day here or there sometimes as early as February, March, but by April, especially late April, the weather here is definitely looking up! We even cut our grass today! And our famous daffodils are in full bloom. It is also my birthday month and Eve’s birthday. We celebrate birthdays here.
Lunch is a big deal around here. Everyday at around noon I walk over to my newly renovated kitchen (another story) and prepare lunch. Menus pretty much consists of salad as a foundation and in cold months soup is on offer, ii warmer weather chicken salad, egg salad, cheese, good bread, nut butters and hummus usually comprise our regular offerings. The gang at the studio, Eve, Chris, Janelle and Racquel come over to eat and we have a relaxed hour midday when we enjoy a simple repast, break bread and mangia bené. Since dinnerware is my mainstay and meals a part of our regular practice, it follows that lunch would be an important part of our daily routine here at the studio. It stands to reason that meals are taken on our dishes. So, local produce, in season, and eggs from neighborhood chickens. Since our dishes are made right here, by us, they represent a further and deeper benchmark of local, sustainable practices, living in the here and now, being present in this place and time. We take our time, so slow making, slow eating and basic human kindness marks our vibe. We relish and foster community – with each other and hopefully, in our broader environ.