Old School

Once again I wake to 17 degrees or so. No mind, the sun is out, the birds are singing (perhaps due to the raisin bread I put in the feeder!) and it is another day off. Last night I fed my recent addiction, old episodes of The Practice on Hulu/Fancast then early to bed. Today is a day of catching up on things-bills, laundry, cleaning, and hopefully to do some reading. I hit the library yesterday with a list of six books. None were there. None. Not One. Foo! Instead I picked up two books, one flluff, and the other a compilation of the stories from Alice Adams. With luck I shall be able to crack the binding on the latter today, with a cup of tea and a sleeping dog beside me.

In the meantime, here are some Keen Things, old school style:


Your Daily Dose of Cool Things:

I am not sure why this tickles me so, but it just does. Erin Dollar, of Portalnd, Oregon makes people beards. All sorts of cool beards. Go check it out. And then go get one for your granny. Heh. CLICK HERE FOR: I made you a beard!



Your Daily Dose of Wonderful Design:

CLICK HERE: Cut Brooklyn

Oh. My. God. Lust. Lust. Lust. I found this guy via Cool Hunting.com and, after watching the video there, sat in a puddle of drool. Want. Need. Desire. Knife Porn for foodies. And, for me, the whole concept of individual craftsmanship, of a man being intimately connected to his product, only makes me lust more. Go visit HERE for the video. Bring a towel to mop up after yerseff.

Your Daily Dose of Inspiring Words:

If you place a fern
under a stone
the next day it will be
nearly invisible
as if the stone has
swallowed it.

If you tuck the name of a loved one
under your tongue too long
without speaking it
it becomes blood
sigh
the little sucked-in breath of air
hiding everywhere

beneath your words.

No one sees
the fuel that feeds you.

Naomi Shihab Nye

Your Daily Dose of Wicked-Good Food:

Dorothea Goat Cheese

One of the reasons I use a lot of goat cheese is that I believe that, due to the lesser demand from the consumer (as opposed to, say, cheddar), farmers tend to use less pesticides, antibiotics and growth hormones in goat milk products. Aside from that, I simply adore the tang and that certain creamy/crumbly texture from goats cheeses. This one is truly Keen and available at my grocery store. My best application this week was a turkey bacon, goat cheese and tomato sandwich on home made bread. Oh! The Bliss!