About Me

I have more than 20 years experience as a professional landscape designer.

Friday, November 25, 2011

Beauty 2011

    In hard times, beauty can seem
    frivolous- but take it away, and all
    you're left with-is hard times.

    To drink in this beauty is to revive the

                   I hear other voices.
                   I can see other rooms.

               Like a flame in the night

    A radiant lily of the field, that 
    neither toils nor spins. 

    And the voices in my head were 
    drowned by a sea of color.

                             White Light

                             Black Light

    This lily is named Dizzy Lizzy.
    And Lizzy also neither toils nor

    A bouquet of sunflowers and
    dahlia with a glimpse of another 

    The flame of life burns brightly in
     the dark.

  I opened the door to my prop room 
  and this is what I saw.

                    Beautiful natural forms.

       A bouquet of roses, dahlias and 

          On a clear day you can see forever.

          This rose is called Princess Diana.

    A bouquet of dahlias 
    and chrysanthemums.

   There in the dark, I saw great beauty.

    And the flowers arranged themselves.

    The garden is visited by other

                 And pretty maids all in a row.

    Dahlias dressed in the colors of


               The web of the Abutilon

  Roses, Dahlia and 

                           Until Next Time

1 comment:

  1. Hey there, Forest Creature - Have you tried eating any of those Dahlia flowers or tubers? motherearthnews.com recommends...

    Dahlia Salad

    3 large carrots, diced, preferably a mix of yellow and orange
    1 pound dahlia tubers, pared and diced
    1/2 pound fresh green string beans, cut into diamonds
    1/2 cup virgin olive oil
    3 tbsp vinegar (tarragon, chervil or dill vinegar recommended)
    Faux mayonnaise (see recipe below)
    Salt and pepper to taste
    1 hard boiled egg, quartered
    Mixed herbs (dill, parsley, chives), chopped

    Lower-Calorie Faux Mayonnaise

    1/2 tsp ground mustard
    1/2 tsp sugar
    Salt and pepper
    1/2 cup cream or evaporated milk
    1/2 cup virgin olive oil
    3 tbsp vinegar

    Put the mustard, sugar, salt and pepper in a mixing bowl and stir in the cream or evaporated milk. Whisk in the oil, and then add the vinegar, whisking gently so the dressing thickens. Adjust seasonings to taste.

    Steam the carrots, dahlia tubers and beans for 5 minutes or until still slightly “al dente.” Put the vegetables in a large mixing bowl and add the oil and vinegar while still hot. Let the vegetables cool, and then add the faux mayonnaise so it coats all the vegetables evenly. Transfer the vegetable mixture to a serving bowl and garnish with the egg and chopped herbs. Serve slightly chilled or at room temperature. Serves 4 to 6.

    King Regards,