light in darkness

There is a time when poetics demands music and words to whirl in a shared space. It has happened before and is happening again. Collaboration with Carol Jamieson fae Tresta is flourishing with flair and grace. Already, we have united to offer verse with piano during chosen sessions at Fjara Café-Bar just off Breiwick at Sea Road.

Now, we have taken it a step further. Carol is composing and recording her own music, mixing it to my recorded spoken verse. A first piece, entitled Light in Darkness has emerged. It is beautiful. More will be following. Already, the Poet is thrilled with the Pianist’s work.

The Seabird’s Cry Book Review

I have just been offered the book, I canna wait to delve into each page!

BirdNation

Seabirds are some of the most fascinating creatures on Earth. Over millions of years, these birds have mastered life on the open ocean. Seabirds are an elusive group; it’s hard to study them because they only come ashore to breed.

A seabird is any bird that spends the majority or part of its life out on the open ocean. While the term “seabird” can describe a wide variety of birds, this group is most often used to describe the orders of Procellariiformes and Suliformes. Procellariiformes include petrels, albatrosses, shearwater, and storm-petrels, which are more commonly known as “tubenoses”. Suliformes include cormorants, boobies, gannets, and frigatebirds. Gulls, jaegers, skuas, auks, and penguins are also seabirds.

I recently read TheSeabird’sCry:TheLivesandLovesofthePlanet’sGreatOceanVoyagers
by Adam Nicolson. This beautifully-written book explores the lives of 10 species of seabirds. For each species, Nicolson explores not only how these birds live from a scientific standpoint, but how…

View original post 454 more words

Pot-au-feu

Pot-au-feu is a traditional French dish my grand mother cooked through the crucial seasons of my early childhood.

Pot-au-feu

Stock memories inside a pot

wide, deep enough to

let the marrow from

the bone melt and

flavour what

you

picked up from

the garden,

what you harvested through

the years –

sprinkle with salt, pepper and

thyme,

tie-in fresh parsley and

bay leaves,

nail them with

cloves,

let

all simmer for a lifetime.

Scoop and savour hot

with

mustard.

NH 2019