I stared blankly at the guts,
splashed onto the concrete,
I was not surprised
plucking a white seed, my pointer and thumb
slick with slime
and I remembered –

the aroma of toasting seeds filled the kitchen,
her necklace needed adjusting,
my tiny hands guided it back in its rightful place,
she brushed my long hair each night –
counting each stroke like a lullaby,
until smooth to my pink fingertips

that was a time ago,
October is gone,
slipping goodbye –
teeth sugar coated – heels worn – make-up smeared –
                                                     No one notices November.
She doesn’t wear a mask
but I guess that’s what people want,
a painted smile and a seamless lie.

my breath drains from me like an ethereal being
as I drive my hands deeper into my pockets.
                                                      I am going to be late,
it was supposed to be two weeks sooner.
My heavy boots clunk against the concrete
as I shuffle – crossing the road,

I double take
and stop.

There, jammed against the curb –
                                                      muddy, torn, bent and exhausted
is a pair of fallen angel wings.

Happy November 1st.  
makes 6 muffins

for the muffins . . .
¼ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons cinnamon
2 teaspoons nutmeg
1 egg
3 TBS milk
¼ cup sugar

for the coating . . .
3 TBS butter, melted
¼ cup sugar

what TO DO

in a small bowl . . .
combine flour, baking powder, salt, cinnamon & nutmeg

in a larger bowl . . .
whisk egg
add milk & sugar
add dry ingredients in 3 parts
stir thoroughly, but don’t over stir!

in muffin pan . . .
generously butter pan
pour batter into pan, evenly dividing into 6 muffins

in the oven . . .
preheat 375 F
bake for 15 – 20 mins. (until the tops are golden brown)

after baking . . .
melt butter
dip/roll/drench muffin in butter
dip/roll/toss muffin in sugar

eat, enjoy!

Many thanks to many!
They named us,
crowning us with Laurel
that world was ours – they promised

mountains shaded by mossy canopies
floating in a frothy sea,
flora flushing neon in midnight.

Could we bottle it,
and shrink ourselves to slip
under the cork?

that’s where we’ll keep it –
our secret land
filled with all the splendor.

I dreamt of rusty cars
soldered to a ferris wheel 
revolving too slow, weighed down

Could we imagine it
to be like that delusion
where the world is slow to spin

Could we have more time to dream?


Pesto is a quick and delicious sauce.
It’s great with fresh basil, fresh kale or …


1 cup fresh spinach
5 cloves garlic
4 TBS olive oil
¼ cup slivered almonds
pepper, basil, parmesan cheese
1/2 pound pasta (penne, farfalle, or rotini)

what TO DO

in a pot . . .
salt & boil water
cook pasta

in a food processor (or with a knife) . . .
chopped spinach & seasoning

in a skillet . . .
add olive oil
add chopped garlic, sauté
remove from heat
add spinach mix

in a bowl . . .
add cooked & drained pasta
add spinach mixture
stir – keep stirring
(do this right after the pasta is done cooking so the pasta is still a bit wet and the sauce adheres well)

if you've accidentally made some extra pesto  
or if you've discovered a new favorite, make some extra 
place in a jar - top with a little olive oil
it should keep for about 4 days

- Coco 

a bit delayed   . . .   but here they are,  as promised   . . .   some photos from our studio trip to Chicago exactly one month ago.