Transformation

Hello World, I want to get on... (AND I AM TURNED ON and LOVING IT)

The creative niche I was filling for myself here has supplanted itself now into my music and songwriting...

I wanted to direct you all who may be checking this space, to my myspace page. There you can hear songs I've written, read my blog posts, and see where I'm playing music around.

www.myspace.com/mindydillard

There will be rants and raves and I'm sure the occasional recipe...
I do after all have a thing for writing about food- and in my songwriting, that is no exception.
I have a song about cake, a song that is indirectly about s'mores(mmm...), a song about the 3-cookie day(because some days are just like that), and songs entitled 'Hunger is the Best Sauce' and 'Umami' and 'Garlic Clove Renegade' are in process...

Please visit, listen, and read. And do continue to eat (and make, bake, and take) delicious food, alright?

Creative Juice

Our world has come to an end. Robert John and I have decided to separate and seek our own creative juice. This is a mutual decision, though still wrought with some tears and hard words, but definitively the right move. Freedom is crying out with a strong voice and we must heed its call. We will release each other into the world from the top of this mountain we've built.

Newness is exciting. I lift off for a brand new set of circumstances soon. This experience, this separation, or even, dare I say it: this breaking up, is a gift. Without it there would be no kindling for that fire. No creative juice for the exhausted artist. Without it happening just as it has there would be no me as I exist now. There would have been no finger-lickable, yeasty popcorn consumed in large quantities by both in many late-night hours. No cakes to bake to help me grow up. No soft-boiled eggs or cream with coffee. There may have been no songs for me to write at all.

I thank him for all of this and more and still say I love you.

We're embarking on the newness and it feels alluring. Drop-dead scary but alluring. Graduate School and new employment for me and a new website. Soon I will leave I Can't be Good All the Time as an archive of this sweet time and create a new website to encapsulate my artistic interests. A place to scream, wax poetic, plan and cry about singer- songwriting/street-theatre/ yogic philosophy/ cooking and baking/ music/art/writing and more.

A link will posted here soon to my new sounding board. I hope you'll join me there for many more poetic and non-poetic waxes on a variety of subjects.

See you soon. Victory is ours.

Love, soft-boiled eggs, popcorn and a cup of creamed coffee are great combination.

Soft-Boiled Eggs
Serves 2.

Place 4 eggs in the bottom of a small saucepan.
Bring to boil on the stove.
Remove from heat, cover.
Let rest for 4 to 5 minutes, depending on how soft you like your yolk.
Run cold water over them, then place them on a steady surface like a cutting board or clean countertop and use a sharp knife to carefully slice them in half.

Serve immediately, setting half-shells on a suitable plate, with quality butter(maybe plugra), sea salt and pepper. For those in a feisty mood, serve with some sort of wilted green to the tune of broccoli raab, spinach, or kale.

Never underestimate the power of cake.

Back and Blogging

Hello Dear Readers:

Just a quick note to say- for whatever perplexing reason, Blogger inexplicably shut me out of my blog for the last few months, seriously. Now suddenly, it has let me back in!

So, here I am. In news- I got accepted to an MFA in Interdisciplinary Art graduate program at Goddard College for the fall (WEEEEE!). In none so happy news- I lost my camera while we were out to breakfast one morning a few months ago. Hence not many photos to post right away. I even lost the pictures of Robert John blowing out the candles on his birthday cake.

But, on the upside, a camera is on the way, and I'm off today to do a music gig in Olympia, Washington...

Peace and Spring and Back to Blogging

The Timely Rise of the Whole Wheat Sourdough

Pictured Above: 3 Rises (left), 2 Rises (Right)I call this my 'Still Life Bread' photo.
For some reason it reminds me of those pictures of apples and oranges that artists paint...


For the gloopy sourdough starter living in my fridge, its time is one that has come.

Despite a few fluky failures due to my often somewhat careless experimental innovations*...

My bread-baking stage has now surpassed that meticulous measuring of every ingredient and is no longer filled with the wafting aroma or commercial yeast. Now its just the bowl, the flour, my starter and me. Thank you to the lovely gentleman (You remember Brilliant Bob?) who brought this starter to me from over the mountainous heights and ice-ridden roads of the intermountain west at Christmas-time.



My confidence is growing as stoutly as the sourdough starter itself. Let me tell you: That starter is no shrinking violet. No more ridiculous tip-toeing around the kitchen or fretting over a caved-in mound of flour. That sour white lump, after it has been stoked and fed,
is unstoppable.


Watch out for the timely rise of the whole wheat sourdough.
That critter, parked now in my refrigerator, snugly at home, peacefully gurgling in its tupperware container is strong. I know he is just waiting, ready to be turned into pizza crust or another loaf of whole wheat sourdough. (Soon)
Beware.

*(Ahem... Masa Harina flour leftover from tamale dough yielded a squat and dense loaf of bread that was about 2 inches high...beware, there is not enough gluten in corn flour to make it much worth your sourdough-bread-making-while...if you are going to use it, just use a little of it. Note this bread is not pictured here. I took one look at it and thought "croutons!" and did not pull out my camera...)

Oh the CHANGE in this HAPPY NEW DAY!

What does this mean to you? Change? What does this mean to you?

Change.

Respond.