library update
1. Bitterman, M. (2013). Salt block cooking. 2. Brown Morrow, S. for Williams-Sonoma (2002). Potato. 3. De Mane, E. for Williams-Sonoma (2001). Pasta. 4. Dietz, W.C. (2003). Halo: the flood. 5. Dr. Oetker Verlag (2013). German cooking today. The original. 6. Frankfurt, H.G. (2004). The reasons of love. 7. Gennaro, R.J. (2020). Mind and brain. A dialogue on the mind-body problem; second edition. 8. Hensperger, B. for Williams-Sonoma (2002). Bread. 9. King, S. for Williams-Sonoma (2002). Fish. 10. Kingsley, F.W. for Williams-Sonoma (2003). Asian. 11. Le Foll, C. (2008). Blinis and crepes. 12. Librairie Larousse (2009). Larousse gastronomique. The world’s greatest culinary encyclopedia. 13. Mayuzuki, J. (2024). Kowloon: generic romance; volume 8 14. Röckenwagner, H. (2014). Das cookbook. German cooking…California style. 15. Sever, S. (2012). Marshmallow Madness! 16. Sherrill, S. (2000). The minotaur takes...
Evocative color dynamic: white and red mixed together with the dark soil that lies under the ice.
ReplyDeleteBut I wonder what's worse (better?) -- finding the strength to get up at least one more time, or succumbing to the desire to "finally stay down", as you put it?
They say that after your core body temperature lowers enough, freezing begins to feel warm.
It’s interesting that you assumed “dark soil” would even be achievable through that much frost. Or that there wouldn’t just be frigid water underneath. Who’s to say it’s not happening on a frozen lakebed? Do you hail from a warmer climate? Maybe an arid one?
DeleteI hadn't considered a frozen lake. It changes the color scheme-- red, white, teal. You're right, though, my immediate assumption was permafrost. But imagining this scene happening on a frozen lake might lend more to the idea of staying down. After all, getting up might risk breaking through the ice.
ReplyDeleteIt was definitely warm here today.