Like A Breath Of Fresh Air
May 29, 2025
The B131 Cafe in Hangzou, China it a testament to a few of my all time favorite things: natural wood, birch plywood, concrete and coffee. I can only imagine the feeling upon entering, with just the aroma of freshly brewed beans softly distracting you from the simplequietmodern space. No unrelenting marketing. no endless options, no shelves packed with marginally related goods, just peaceful quiet, like a breath of fresh air.
Photos: Wen Studio via Remash Tumblr
Since the end of the Civil War,
May 26, 2025
Americans have been celebrating Memorial Day in one way or another to honor those service members who had lost their lives defending our country. One of the easiest ways of joining in this tradition is to display an American flag on your home or business. It’s important as well to keep your flag in good order. Give yours a check and If you need to replace it, make sure you dispose of the old flag in a proper and dignified manner. Your local government offices, the American Legion and even your local fire department can provide help with the the proper disposal.
photo: gp
They’re in season,
May 23, 2025
and the simplest treat ever. Artichokes. Italian vegetable royalty. The pride of Castroville, CA for near 100 years. As a simple Spring lunch or start to a simple supper, preparation could not be easier. Trim the stem and pull off a few of the small tougher leaves at the base. Then, if you’d like, you can trim about an inch from the tip end. Drop them into a large pot of water with a good glug of olive oil. Bring the pot to a boil, reduce the heat and simmer for about an hour. You can check them at about 45 minutes by pulling a petal from the middle of the bud. If it releases easily, good, you can turn off the heat, they are done. If there is still some resistance, continue cooking for and additional 10-15 minutes. While the artichokes are cooking is the time to whip up a little dip, which could be as simple as melted butter. Lately, I’ve been combining equal parts melted butter and mayonnaise with a squeeze of lemon juice and a bit of anchovy paste. Enjoy them now while they’re large, meaty and plentiful. In another two weeks it could be too late.
photos: gp
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