While my daleleelife101.blog has been somnolent I have been gently expunging from my self any disquiet lingering from a bout of self-imposed obligation that in order to be part of the blog-world I must write something… anything… on a regular basis. Although possibly blog-worthy thoughts -and some words- came, they never fell into place at the quite the right time.
However, remaining an interested blog follower, reader and commenter; perceiving winds of change I wonder might I have been an early adopter in a drift -at least among some of us who have personal rather than commercial blogs- away from obligatory posting and commenting to a kinder life-centred approach. And so, feeling absolved and a lot more relaxed, a few words – enough- have come just in time to write a footnote for 2018.
Similar in many ways to 2017, 2018 has been a productive year. Literally, because I followed my first year of Horticulture study at Tafe with a more hands-on focus year of Production Horticulture study. Don’t ask me why… the best answer I could supply is my brain enjoys absorbing the subject matter and my body appreciates applying it in outdoor environs despite sometimes being a bit worse for wear afterwards; an antidote to many years of clerkish work-life indoors.
Beyond our residential home garden situation I’m unlikely to apply my horticultural knowhow, such as it is -conversational rather than expert- although given the opportunity I’d continue that field of study when the next level course -currently under development- becomes available at Coffs Harbour Tafe where I was studying.
During 2018 an itch of creativity bade me explore beyond my customary endeavours. In November I completed a six-week MOOC, NHI101x: Drawing Nature, Science and Culture: Natural History Illustration 101 via the University of Newcastle and edX. The same creative urge led me to take up the opportunity to study Photography and Photo Imaging with Leo Meier at my local Macksville Tafe campus in 2019… somewhat befitting as I spent much of the horticulture course time taking and Instagramming photographs.
2018 has been significant for us. This year is our third since treechanging from city working life to a differently natured but equally busy life in a country village. If there was going to be a tipping point, this year was going to be it.
Life isn’t always easy or perfect. Some of our physical considerations we thought would improve when we gave up paid work in the city, persist… turns out age catches up with us too. Accommodating the G.O.’s tinnitus, osteoarthritis and lingering occupational injuries is an ongoing health & lifestyle challenge for us both; my MiL now aged 85 lives independently with our support; and my Dad’s health is not great but, as they say, we are all “above the dirt”.
Practically -and fortunately- we allowed for wildcards and learning curves in the many years of planning and preparation towards the type of lifestyle we aimed for, realistically matched our aspirations to our finances, and factored in contingencies.
We revel that we backed ourselves, are doing it even if it’s not exactly what we imagined [what ever is?], living the simple life we dreamed of, worked towards, and arrived at. We derive a great deal of satisfaction from shedding our old life and beginning anew we are proceeding successfully, getting better at living well with what we have, do and make of it. We’re still here, loving our life more than ever.
“…in repairing the object you really ended up loving it more, because you now knew its eagerness to be reassembled, and in running a fingertip over its surface you alone could feel its many cracks – a bond stronger than mere possession.” Nicholson Baker, Room Temperature
I’m a devotee of the Japanese term wabi-sabi which according to the Collins Dictionary means “a way of living that focuses on finding beauty within the imperfections of life and accepting peacefully the natural cycle of growth and decay” and has come into common usage, it certainly resonates with us.
Production Horticulture: From
irritation irrigation repairs to riding around a blueberry farm in golf carts, to biodynamics, to 150 kilogram garlic harvest and everything in between with a great team.
Dabbling in design: Photo shoot, corflute signs, business cards, website, Facebook and Instagram profiles for TA Timber.
What works for us? Our mantra… live simple home made grown local creative better. Clockwise from top left: Flowers and leaves prevail amongst vegetables in our home garden. Trying it… turmeric tincture might be a wonder cure for osteoarthritis. Diesel is the master of life-life balance. As are the chooks. It all comes together on a plate.
“Get rid of all that is unnecessary. Wabi-sabi means treading lightly on the planet and knowing how to appreciate whatever is encountered, no matter how trifling, whenever it is encountered. […] In other words, wabi-sabi tells us to stop our preoccupation with success–wealth, status, power, and luxury–and enjoy the unencumbered life. Obviously, leading the simple wabi-sabi life requires some effort and will and also some tough decisions. Wabi-sabi acknowledges that just as it is important to know when to make choices, it is also important to know when not to make choices: to let things be. Even at the most austere level of material existence, we still live in a world of things. Wabi-sabi is exactly about the delicate balance between the pleasure we get from things and the pleasure we get from freedom of things.” Leonard Koren, Wabi-Sabi: For Artists, Designers, Poets & Philosophers
For glimpses of our everyday life you can follow me on Instagram @ daleleelife101 and on Facebook @ daleleelife101.blog.
“For last year’s words belong to last year’s language
And next year’s words await another voice.
And to make an end is to make a beginning.”
― T.S. Eliot
Wishing you love and light for 2019.
When the student is ready, the teacher will appear… Without fully realising I’ve been needing-looking for a creative project I’ve been feeling the lack. And, I need a creative outlet that gets me out of the kitchen, doesn’t involve flour, butter, sugar, eggs, food processor, saucepans or washing damn jars.
A few years back Anne Lawson proposed The Sisterhood of the Travelling Sketchbook just as the G.O. and I were settling after relocating from city to country-coast followed by an around Australia roadtrip, and the timing didn’t feel right. Two years later, cue aha moment when I read a post by Richard Guest of the blog The Future Is Papier Mâché about the Brooklyn Art Library Sketchbook Project.
Following the link Richard provided I found plenty to interest me… Brooklyn Art Library Sketchbook Project is a “crowdfunded library of artist sketchbooks that anyone can join”.
“Founded in 2006, Brooklyn Art Library is a creative platform that hosts interactive projects accessible to anyone. We are the largest collection of sketchbooks in the world. Housing over 40,000 sketchbooks on our shelves and over 20,000 in our digital library, we fuse the digital with the analog to create a one of a kind experience for all of our artists and visitors.”
Follow your own theme or go with one of the Brooklyn Art Library Sketchbook Project 2018 themes… “Go-between. Disconnection. Bizarre. Things I’ve left behind. Standstills. Rituals. This one thing… Burdens & Brushes. Homonyms. Stitch & story. Infinite sketch. City streets. Melancholy. A visual short story of the day we met.”
You can opt for standard and digitized versions. The current 2018 sketchbook project deadlines are ORDER BY: NOV 15th, 2018 / SUBMIT BY: FEB 15th, 2019.
“After the due date we’ll exhibit the current year’s collection of sketchbooks both at the library in NYC and out of town. Everyone who sends their completed sketchbook back in time will have their book included, and later cataloged into our permanent collection at Brooklyn Art Library.”
I decided to sleep on it. If I could come up with a starting point and theme I’d go for it.
I signed up this morning.
“Creativity is contagious. Pass it on.” ~ Albert Einstein
Chokos are an old-time Aussie favourite, native to South America where it is known as chayote. The choko vine remains a feature of many backyards, growing over the chook pen or along a fence; bearing green, slightly spiky fruit with mild, white flesh. In Australia it was used as a pie or jam filler during the Depression years. Often in those days the vine adorned its contempory, the backyard dunny. Choko still graces modern dinner tables of its fans, in vegetable form -barbequed, fried or baked with white or cheese sauce.
In this household I’m the single fan of choko as a vegetable. The G.O. however, has a fondness for choko pickles: the speciality of many a nanna, mum, aunt or generous neighbour; omnipresent as a condiment; ubiquitous at fetes & market stalls; and useful as a bartering commodity.
Use a long pole with a bent nail in the end to reach a baker’s dozen of the highest & biggest chokos on your neighbour’s vine because everyone else got there before you.
Peel, deseed & neatly dice chokos.
Wash your hands half a dozen times to get the choko sap off them… unsuccessfully.
Peel and neatly dice 16 medium brown onions.
Soak choko & onions in salted water overnight.
Hunt out jars from where they’ve been stashed in the shed.
Prepare jars by boiling for 30 minutes to sterilise.
Open all the kitchen windows. Turn on ceiling fan.
Heft tub of soaking chokos & onion onto the sink, drain & rinse.
Transfer chokos & onion to large stockpot.
Add equal quantities white sugar & white vinegar, i.e. 12 cups each.
Update shopping list to replenish white sugar & vinegar.
Add 6 teaspoons each of tumeric, ginger powder, white pepper, mustard powder & curry powder.
Stir to combine then bring to boil.
Reduce heat and simmer with lid on for approximately 1 hour.
Panic that you haven’t sterilised enough jars.
Scour cupboards for more, wash, then microwave extra jars for 2 minutes.
Put all jar lids in saucepan to sterilise… again, and boil for 10 minutes.
Put all jars on trays in oven on 120 Celsius for at least 30 minutes to sterilise… again.
Remove lid from stockpot, remembering not to stick face into spicy vinegar fumes.
Reserve half cup of liquid in small bowl.
Firmly break up softened chokos & onions using potato masher.
Turn up heat, bring back to boil & reduce by half.
Mix 2 tablespoons of cornflour into cooled reserved liquid.
When contents of stockpot have reduced by half, lower heat & blend in cornflour mixture until contents thicken slightly.
If, like me, you prefer thick, caramelised pickles rather than liquidy-floury, use as little flour as possible, make smaller batches… and share judiciously.
Spoon mixture into hot jars leaving headspace at top.
Sort through lids trying to figure out which belongs to what.
Screw lids on tight.
Wipe spillage off jars with damp cloth.
Lick sticky residue off fingers… mmm… spicy… sweet.
Place jars on heat-proof surface to cool.
Label jars with contents & date unless you plan, later, to play guess the mystery contents.
Add to the label, in the spirit of optimism, a note asking for jar to be returned.
Listen for popping noises that indicate jars have achieved airtight seals.
Happy dance each time you hear a pop.
Pickles are best left to mature for at least a week, better a month.
Store jars in cool cupboard. Refrigerate once opened.
If a not quite full jar remains, store in fridge and enjoy immediately.
Eat choko pickles with cheese & bread, as a side to eggs & meat dishes, as a condiment to curries and casseroles, add to rissole/meatball mix…
Many variations of choko pickle recipes can be found in old cookbooks and via Google.
A basic, classic recipe is http://www.foodtolove.com.au/recipes/choko-pickle-306
If you want to learn more about chokos including how to grow your own, Jackie French: A Choko Needs to know its Place is a good start.
“Alexandra often said that if her mother were cast upon a desert island, she would thank God for her deliverance, make a garden, and find something to preserve. Preserving was almost a mania with Mrs. Bergson. Stout as she was, she roamed the scrubby banks of Norway Creek looking for fox grapes and goose plums, like a wild creature in search of prey. She made a yellow jam of the insipid ground cherries that grew on the prairie, flavoring it with lemon peel; and she made a sticky dark conserve of garden tomatoes. She had experimented even with the rank buffalo-pea, and she could not see a fine bronze cluster of them without shaking her head and murmuring, ‘What a pity!’ When there was nothing to preserve, she began to pickle.” Willa Cather, ‘O Pioneers
An ordinary life… but a good life. Albeit -after 2 and a half years- still sans the routine and spare time I anticipated went hand-in-hand with tree-seachange lifestyle.
Our ordinary encompasses variously the housekeeping of life: mundane – the G.O. continues to wrangle osteoarthritis; necessary – assisting my MiL to live independently; and inevitable – ongoing concern around my Dad’s ill-health.
Too much time away from the blogosphere brings with it overthinking and inevitable crisis of confidence… is this ordinary life too simple to translate into a blog post, of little interest to those who already do what I do & know what I am only just learning, of no interest to others who never will, too irregular in its missives to appeal?
And yet my fingers yearn to tap a keyboard and my mind constructs narratives, some of which find themselves accompanying my ad hoc day-to-day offerings via the convenience of Instagram.
There, perhaps, lies a possibility of sorts, laid out in snapshots which although intersowed with continuing horticultural studies evidence a focus on food. Allowed the opportunity, kitchen witchery has become an avocation… fulfilment of an urge to apply the fascination of alchemy to the everyday, augmenting our philosophy of live simple home made grown local creative better.
A philosophy which has crafted an extraordinary everyday that bears little resemblance to the retirement for which it is all too often misconstrued. It is, in fact, a full-time endeavour but wondrously rewarding.
“And while it takes courage to achieve greatness, it takes more courage to find fulfillment in being ordinary. For the joys that last have little relationship to achievement, to standing one step higher on the victory platform. What is the adventure in being ordinary? It is daring to love just for the pleasure of giving it away. It is venturing to give new life and to nurture it to maturity. It is working hard for the pure joy of being tired at the end of the day. It is caring and sharing and giving and loving…” ~ Marilyn Thomsen
I’ve arrived at the end of my year of Horticulture study greatly wiser, learning a lot… enough to understand there is so much more I do not know. However, among many useful skills I acquired the aptitude to research and find answers within the horticultural domain.
Professionally, as well as actually obtaining a qualification as a horticulturist and the starting point of a knowledge base, the most rewarding aspect was that I began to think like a horticulturist with confidence to look further, know who to ask or where to obtain more information.
Personally, I had a wonderful year. I enjoyed exercising my brain via processing new data. I met and spent time with a diverse & entertaining group of fellow students, talented teachers with impressive industry expertise, and found new community in the horticultural realm.
Some of the metamorphosis was tangible. For the first half of the year I showed up at class in versions of my everyday attire until mid-year when I knew this was a way of life to which I’d decided to commit, demonstrably in the form of purchasing a pair of steel cap work boots, now my go-to footwear paired with a black t-shirt and blue denim jeans, quite different to my city corporate legal wardrobe pre-2016.
If you’re wondering What Next? I was too. The answer became apparent as the year progressed. More of The Same. The more I learn the more I realise how much more there is to learn. It takes time to create a muscle memory bank, a knowledge reference base that is habitual & reflexive when called upon.
For 2018 I’ve enrolled for another year at Tafe studying Production Horticulture, with a balance of theory and appealing practical aspects growing crops such as garlic and ginger in the Tafe agricultural plot.
“Plant dreams, pull weeds & grow a happy life.” Anais Lee
Wishing you love and light for the festive season. Thank you for your blogging company during 2017. Day-to-day life has been pleasantly busy and not all as I’d envisaged prior to our sea-tree change in late 2015 but at the moment the balance works for me, and I’m happy with the juggling act that it is.
For glimpses of our everyday life you can see my Instagram snapshots on the right (hover cursor over the pics for the captions) or if you’re an Instagrammer you can follow me at daleleelife101.
My Horticulture Certificate 3 year in pictures…
In addition to Horticulture Certificate 3, I did a couple of complementary short courses. SafeWork NSW National WHS General Construction Induction Training (White Card) and…
It’s amazing how much you can accomplish in a year via subsidised education fees – my fee spend was $340, plus petrol money and my time.
Hello from mid-semester holidays.
My year of studying Horticulture at Tafe is hurtling along. One more term -8 weeks- until I complete Certificate 3, during which time I need to decide what to study next year… Too much of a good thing is wonderful! Despite more than a few aaarrrghhh I’m never going to meet this study-assignment deadline moments, I love being a face-to-face student, fortunate to find myself in the company of interesting & interested adult learners and talented teachers in an environment encompassing pleasant campus grounds, greenhouses and classrooms.
Day-to-day life continues to be a work in progress. The G.O. and I regularly marvel that we are still refining -but at least improving- the approach to and execution of our #lessismorelife. Although reconciled that many of my pastimes remain in limbo currently usurped by study and [often somewhat pared back] real life, as well as studying I continue to work at crafting a lifestyle which gives more attention to daleleelife101’s social media presence as well as recreational reading, writing and better than ad hoc visits across the blogging community. I have much to show & tell but coalescing it into shareable form remains an elusive art.
On the home-front we have been mostly focussed on the garden, necessarily. We’re two days into October and rain is falling for the first time since our early winter drenching courtesy of Cyclone Debbie in mid-June. When your household relies solely on rainwater tanks, almost 4 months with no rain feels like a very looooong time.
Some time ago when it became apparent record dry & hot temperatures and the forecast lack of precipitation was ongoing we implemented further water conservation measures, including harvesting kitchen sink water to keep the garden alive. In the midst of a dry winter and beginning to spring it has rewarded us with small pleasures.
“… real happiness isn’t something large and looming on the horizon ahead, but something small, numerous and already here. The smile of someone you love. A decent breakfast. The warm sunset. Your little everyday joys all lined up in a row.” ~ Buried Light, Beau Taplin
The title of this post was supposed to be “how we got happy…” but it’s more than that, I’m feeling rich these days, an abundance of happy. We made it, we’re really living the life we dreamed of.
We’re in the middle of a glorious Australian subtropical winter, I’m in the middle of a mid-year study break. Just over 18 months has passed since we traded our city lives & working incomes for the best laid plans of a new life in the country.
Our first year was a whirlwind of unpacking, shuffling, fixing, gardening, building, adapting, cooking, cleaning, growing, making, maintaining, settling interspersed with several months of holiday caravanning around Australia before resuming unpacking, shuffling, fixing, gardening, building, adapting, cooking, cleaning, growing, making, maintaining, settling. Much of which continues.
It isn’t quite what we’d envisioned… lazy days reading books in the sun, pottering around the garden, leisurely homegrown home-cooked meals, creative projects, day trips to the beach. It’s more; busier, challenging, exhausting and rewarding.
It seems we’ve hit a sweet spot. In words and pictures, as briefly as I can…
First on the list and incredibly satisfying is doing things for ourselves. I grew-cooked-made-built-fixed-did this. Tangible & immediate payoff, or long-term gain.
We support, share, barter, collaborate, exchange with neighbours, family and friends.
With so much going on in our lives exposure to television, news media and the superficial side of social media is naturally limited. We’re not sorry about that.
Although we no longer participate in a structured Monday to Friday working week, this wonderful homemade life is fulltime, so we endeavour make -at least- weekends our free days.
We focus on what we have, what we can do for ourselves and the benefits.
There are times we spend modest funds running errands, going to markets, celebrating occasions, and so on. Sometimes we make major purchases that will add value to our life. We then resume our usual fabulously frugal.
We aren’t alone, there are people in our community and all over the world living similarly, many using creditable social media platforms to document their experiences and inspiration. Our life would be so much poorer and less enjoyable without the generosity of their shared information. We contribute to the mix via the blog, Instagram and Facebook, and taking time to chat.
Love the life you live. Live the life you love.
We believe wealth is more than money in the bank and dollar value of possessions. Time is an under-valued resource. How much of your life did that Thneed cost? Time or money, what we spend must give us a lifestyle return.
Although our income is limited we have an extras contingency plan which enables us to take advantage of bargains, bulk buys, and cover emergencies. We use it judiciously. We live fabulously frugally by choice, and long term have modest funds we can’t access until later in life.
When I planned to study I called the local Tafe college, then visited, and was provided with advice on courses, what financial support I could access and how.
When it became apparent the G.O.’s self-employment plans were going to be delayed by his knee injury we sought assistance from local government agencies to understand what options were available for him.
We don’t do cheap. We prefer the terms fabulously frugal… or plain old-fashioned thrifty, embrace less is more and live well.
Finally, free advice if the ambiguous title led you here and you made it through all the way to the end.
If you’re searching for rich don’t overlook happy. If you’re searching for happy you can make it yourself.
As the season changed from summer to autumn I continued to live in two horticultural worlds; one of words creating an imaginary garden in answer to a client brief to fulfil the major plant culture assignment for my Hortculture course at Tafe, and the other of deeds working on our garden.
Today I finished the report. This is the overview, where I “sell it”…
The gardening year naturally divides into four seasons characterised by their own events, cycles and weather. Taking into account the practical, aesthetic and sensory this plant assemblage has been selected to accomplish an outcome which is both handsome and serviceable.
It offers an opportunity for simple pleasures: waking to birdsong, beholding butterflies, soothing bee hum, wafting perfume, feel of fragrant foliage, aroma and flavour of fresh culinary edibles, as well as seasonal appreciation of ever-changing leaves and flowers.
Central to this garden design is its heart, literally evidenced by a signature Cercis canadensis ‘Forest Pansy’ (Eastern Redbud) whose burgundy heart shaped leaves and rose coloured flowers are on display front and central, offset by a mass of Gaura lindheimeri’s (Beeblossom) whirling butterflies blooms adjacent to a stand of stylish Prunus glandulosa ‘Alba Plena’ (Dwarf Flowering Almond).
Acanthus mollis’ (Oyster Plant) resplendent ruffled shiny green foliage studded with striking purple and white flower spikes in summer heralds the front walkway, preceding an invitation to linger along scented Lavendula dentata (French Lavender) fringing the entry, divert to a troika of tasty Fragaria (Strawberry) species or the perfume of an espaliered Osmanthus heterophyllus (Fragrant Holly) just beyond.
Flanking the western border are glossy dark green foliage and pink budded, fragrant springtime flowers of Viburnum x burkwoodii (Burkwood Viburnum) countering a multi-hued floral display ensemble of Impatiens species skirting the deck.
On the eastern side Backhousia citriodora’s (Lemon Scented Myrtle) bronzed green leaves and clusters of flowers provide a lemon scented boundary and backdrop to the patio.
Neighbouring the existing grove of citrus, a triad of culinary tub specimens garnish patio boundaries: Punica granatum ‘Nana’ (Dwarf Pomegranate), Eugenia reinwardtiana (Cedar Bay Cherry), Laurus nobilis (Bay Laurel) are close by Rosemarinus officinalis ‘Tuscan Blue’ (Rosemary) demarcating the kitchen garden proximate to the pergola’s swathe of Passiflora edulis (Purple Passionfruit).
A guard of tall evergreen Melaleuca armillaris (Bracelet Honey Myrtle) with creamy-white puffy flowers and characterful bark grace the rear northwest corner balanced by a trio of fragrant flowering Abelia species in the northeast.
Taking advantage of the generous proportions of rear space a trinity of Ceratopetalum gummiferum (NSW Christmas Bush) provide shade and festive display in harmony with the adjacent jewel of the backyard, a Lagerstroemia indica x fauriel ‘Natchez White’ (Crepe Myrtle).
Complementary and constructive plant selections have been made to accomplish eighteen contiguous but distinct areas and uses proposed by the landscape concept plan, and are detailed in Appendix 2 Plant Selection Sheet and Appendix 3 Plant Profile Sheets.
Then went for a walk around our garden with my camera…
“A man of words and not of deeds
Is like a garden full of weeds” ~ John Fletcher
As autumn weather intensified into flood rain during the latter part of the week our day-to-day life calmed. During a sunny Sunday morning lull in the downpour I checked the garden and snapped some photographs.
Approaching week 8 of my Horticulture course at Tafe I’ve been directing time and attention to preparing for assessments and assignments. To date I’ve developed a memory bank of 30 Latin plant names.
Amidst this everyday, life and death goes on… We’ve attended 2 family funerals, an uncle on my mum’s side and the G.O.’s aunt, the G.O.’s knee arthroscopy went well and while he
impatiently recovers he literally & figuratively workshops future ideas & plans. We take care of domestic business, shop, cook, clean and of course garden.
The client brief for my major assignment sees theory and practice mingle as we improve our own garden and I create another on paper, in the process learning that I can dig holes, and weave words around just about any subject.
“Remodel existing garden using optimal plant selections to achieve eighteen adjacent but discrete functional areas and uses proposed by the landscape concept plan.
Propose solutions for pests and diseases.
Retain and rejuvenate trio of existing citrus trees.
Propose care plan for kikuyu lawn.
Select and provide detailed profiles for plants suitable to a residential garden…
… This stylish scheme fulfills the fundamental requirements of the garden and adds value to the property, then goes further to reward its owner throughout the year with leisure-time enjoyment and opportunities for hands-on cultivation balanced by peace of mind in leaving broader care to a horticulture specialist…
… Bees are necessary to the ecosystem and beneficial to gardens. Their diet needs to come from a variety of sources, in early spring and in times of scarcity when little else is in bloom, dandelions are a valuable food. Timing lawn mowing to allow dandelion flowers to bloom provides incentive for bees to come into the garden. Mowing before flowers develop into seed heads prevent dandelions proliferating…”
Above: We have growing things! Looking from both ends of our vege garden cage
Above: The G.O. added rock edges and I added plants to extend back & front garden beds
Above: Bone gardening Diesel-dog style…too many parsley seedlings anyway… and brick paving G.O. style
“In theory, there is no difference between theory and practice. But in practice, there is.” ― Yogi Berra
This blog post comes to your screen courtesy of the Dark Playground of procrastination. A term my uni student sister introduced me to, and having now embarked upon my own studies, a place I’m becoming quite at home in.
Ignoring the siren call of the Dark Playground is one of my new everyday challenges, added to plant culture language & skillsets directly Horticulture related such as memorising for assessment sixty Latin plant names -Stenocarpus sinuatus, Buckinghamia celsissima, Stepanotis floribunda, Canna x generalis, Prumnopitys Ladei, Plectranthus argentatus, Banksia integrifolia, Leucanthemum x superbum, Pelargonium peltatum, Caesalpinia ferrea… just for starters, shooting levels with a dumpy for site set out, plant propagation, and wielding a mattock & wheelbarrow to re-establish a garden.
Home work is a legitimate distraction from homework. Familiar domestic diversions of hanging washing on the clothesline thereby somehow losing an hour in the garden, and kitchen witchery are viable immediate activities which I conveniently convince myself are more pressing than preparing for assignments due in weeks 9 and 14.
The Dark Playground manifests in many forms. I embrace them all. Sometimes simultaneously. Blog posts, Facebook, Instagram, Pinterest, Pandora, Podcasts…
“Life always begins with one step outside of your comfort zone.” Shannon L. Alder