it's been a while that i've lost myself completely in nature. this weekend was just the right time to do just that. walk, observe and smell the woodsy, mushroomy aromas [with a hint of snow ?] while the hooting of geese, high up above, accompanied us ...

c'était depuis quelques temps que je me suis complètement perdu dans la nature. cette fin de semaine était juste le bon moment pour le faire. marcher, observer et sentir les arômes de bois et des champignons [avec un soupçon de neige?] tandis que le cri des oies, là-haut, nous a accompagnés ...



It was one of those fine October days
free from summer’s heat and haze
but not yet gripped by autumn chill.

when the sky’s so clear
you can see the moon 
through the atmosphere
at midday.

It was one of those fine October days
when the trees sport yellow and red 
instead of everyday summer green.

It was one of those fine October days
when one draws a deep breath 
and is grateful
to be resident on Earth.          -Richard Greene


after the heavy rains of last week, the tiny basil sprouts rear their little heads, the morning glory is itching to find something to climb on and the small tomato plants try to soak up as much sun as they can muster. could it be that i find grace in these little creatures ? something endless, silent, inspirational and powerful ?

after my first failed attempt to grow a balcony vegetable garden i am trying for success this time. maybe with a mini bit more wisdom and knowledge of my previous failures. and here is a


for those who are aiming for that ultimate urban balcony agricultural experience....

wishing you an inspirational week!


this vegetable is such an enigma that it is called a romanesco cauliflower in the u.s and canada, a romanesco broccoli and a romanesco cabbage in germany. it is the most amazing chartreuse color and unlike hybrids like broccoflower and orange and purple cauliflower, it is a species unto itself. it demands photographing as much as cooking.
it's been cultivated in italy since the 16th century. the individual sections look very much like cauliflower, with the same texture, but once cooked and eaten, it is unmistakably akin to broccoli. so I read. but haven't eaten it. yet.