In my quest to find the very best ways to invite others to experience their senses in the very rich, intense ways I myself do, I give you this:
Velvet, cotton, angora?
The point is to touch it.
Feel it. Experience it.
Know the difference
Between each one
As you feel it
Beneath your fingertips.
Try a caress.
A fistful of it.
A snuggle against the fabric.
Which one most reminds you
Of who you are?
(Wear that one!)
And revel in your sense of touch.
After days turned to weeks and then months of not keeping up with my writing, I will be making a concerted effort to share my sensory pursuits more regularly. i have so very many to share. In April, we took a trip to Utah, and I saw something beautiful and majestic every day. I’m still sorting through pictures and reliving the astounding memories, some of which will find their way to this blog.
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On the way to visit some friends we passed this area in Upper Black Eddy-Bridgeton. Loved what I saw outside the window so started snapping a few pictures. Here’s the ones that were decent. Maybe one day I’ll get the hang of it and become an expert iPhone photographer 😉
Sitting and waiting at Friedman’s Lunch for my dining partner yesterday morning (yes, we came to a place with “lunch” in the title for breakfast!), I looked around the dining area at the quaint yet sleek, cool vibe. The dark, heavy brown curtain that hung hovering over the doorway would billow every time someone walked in. Sitting so close to it, sometimes it would caress my thigh or knee. I really liked the fabric and its velour heaviness. The way the curtain made a show of presenting each person who entered through the door was slightly captivating. The whole experience was one that caught my senses.
Last week, we went out with friends to a French wine bar, Compagnie des Vins Surnaturels. The ambiance was warm, classy, and inviting. The company was fantastic, the wines were flowing, and the bread! Oh, the bread was good enough to be classified as dessert– on its own, with no butter or anything on it. That did not stop us, however, from anointing the pieces of bread with other delicious foodstuffs like cheese, raisins, and honey. What a wonderful night.
Also of note was the design within the wood grain of the tables. While I’m going to guess they were manufactured like this, I had a fun few minutes pretending that the heart-shaped designs in the wood were all-natural. Even still, I felt it worthy of being added to my “hearts” collection.
I was having such a hankering for hot chocolate for the last few weeks. Not that powdered, packaged, Swiss Miss stuff- nosirree, I wanted the “real thing”. And finally, I got it. This past Saturday evening, I settled in for a relaxing evening at home with a small cup of decadent, rich hot chocolate. It was soothing and delightful, the thickness of it so palpable against my tongue.
This particular hot chocolate was made with Chocolove’s dark chocolate bar with crystalized ginger. Heavenly. Something to savor. What made it even more interesting to the senses was the bits of crystalized ginger that remained in the liquid. I’m a big fan of ginger and its warming effects on the body (and one’s psyche, if you are willing to open yourself up to noticing it and succumbing to it).
Nights with hot chocolate are always a treat….
little cups of hot chocolate
Made with Chocolove’s Crystalized Ginger Dark Chocolate. Was delicious!
For Xmas Eve, we had fresh ravioli with dinner and in a stroke of inspiration, I had an idea for the extra raviolis that were not going to be served- save them for the morning after. How nice would they be once fried gently in butter, maybe with a dusting of powdered sugar on top? I envisioned squishing a little jelly into their centers before frying them (I used strawberry Polaner all-fruit) and laying them into a pan of melted butter. Once golden brown, I gave them a dusting of powdered sugar and served with a tad more jelly on the side.
They were perfect. Just the right amount of sweetness to complement the ricotta and savory herbs with which they had already been stuffed. I expect I’ll be doing this more often!
Breakfast ravioli with strawberry Polaner All-Fruit and a dusting of powdered sugar.