open.

mother

earth

undefinable energy

creative force

one who does almost everything, just keeps going

always the student,

teacher, sharer of stories

swims inside language, uses it as a tool to express & listen

to care, to love, to be tender, to understand

open,

open, 

open

heart

enormously grateful

appreciative of the littlest of things

the hardest...

and the best moment all in one day

everyday 

over and 

over and 

over again

trying to find a word for beyond exhausted

mixed with a  love that keeps going and growing

folded into a deep daily joy (even in the most trying of times) 

that doesn't compare to anything i ever knew before....

maybe it's the word 

mother

and then i don't know anything again

and i am determined to

stay open

as it's where i live

it's going back home

stretch some more

like that first home

it all makes sense in there

in here

warm, cozy, like before

thank you for making me a mother... 

as i mother myself, as i listen to myself, to my voice, my mothering, my idea of what should happen...

as i hear what i like, don't like, cut, edit, paste, be, dance, create, put out into hearts, mine, yours,

i learn what it is this time & reshape what it was last time... unconditional, listening, open, open, open...

i feel blessed to know this part as it has become my whole. i also want to start a revolution...that we have a mothers week or month..anyone in?

happy day to all those who create, to all who mother, 

to all who give life to something, dance this dance, we are all mothers somewhere inside......xxx

thank you mom. 

part 3: the experience....odent day!





these incredible succulents arrangements were created by everything gardens...
a sister team of talented green thumbs who know how to rock it. they create sustainable gardens
all over the city. connect with them if you want to start your garden or for your next party...

i adorned the room with the paintings i created when i was preganant to the tablecloths, plates from friends, donated napkins & oro blanco (winter citrus) in a wooden bowl on every table. it was a totally sustainable event in terms of reusing & creating a conscious celebration. 

we CAN do it!

part 1: gathering (what i fed michel odent & friends)














this is the poster child photo of renaissance mamas... we can do it all!

eggs - 4 dozen
chard - 5 bunches
kale - 8 bunches
purple veined spinach - 4 bunches
2 brioche 
1st pick of springs cherries
purple carrots - 85
japanese tomatoes - 12
meyer lemons - 10
limes - 8

part 2: cooking.....coming soon. 


italian kid cake...

i love sweet little cakes in spring.... this is one that i make all the time as it's great with a tea in the morning or after dinner for a sweet tooth something...it's one of my faves & the recipe makes 2 cakes... so i can always give one as a presie.... which i really LOVE!
here is the list....
flour - 3 1/3 cups
baking powder - 1 heaping tsp
caster sugar (or cuisineart your cane sugar to make it fine) - 1 cup
4  oranges 
olive oil (tinted glass & organic) - 3/4 cup
pine nuts - as many as you want
brown sugar - 1/4 cup
vanilla extract - 1 tsp 
4 (brown & from the farmers hand) eggs... 

i love to gather all the things i will need first (as though i am creating a little photo shoot for martha stewart living) and make it feel a little fancy with all the ingredients so i can see everything out...there is something calming to my hormonal symphony about this... gathering all the parts that will in time make a whole....also - the practical side is once they are all in one place i will not be running around in circles when it's time to mix, stir in gradually and so on.



2 round pans... olive oil massage & dust with flour... getting em' ready for the love & let em' wait for it on the side. oh and put the oven on 350. 

separate the 4 eggs... put the whites in a big bowl and whisk away until they are foamy and fluff. if it's hot in your house - put them in the fridge and if not - leave them out as we will come back to them in a few minutes. 


next..whip the yolks & the vanilla for the foamy touch.. then add the sugars... wait a bit... then add the olive oil bit by bit & mix well after each addition.  it will be getting thicker by the minute and that is good. 

now sift the flour & baking powder into the mix bit by bit.... 

i sift with this collander sifter... and hit it with a wooden spoon
it's a bit tribal and does the job.


grate the zest of one orange and 
squeeze about 4 oranges to make 1 cup of orange juice


then fold into the whites - which i usually will put the whites into 
the mixer b/c the batter is so incredibly thick ... it works best for me this way. 

then add the pinenuts & sprinkles and sparkles of all the colors you love..


put them in the oven for 35 minutes!


beauty in one cake.. 
and now you have 2...
enjoy!

(thank you to tessa kiros/apple for jam for this recipe)