Tag: Thales

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“I/Thou” Walking Into The World As Such With Simone Weil, Aldo Leopold, Wendell Berry And Thales While Listening to Sviatoslav Richter, Jeremy Denk And Igneous Rocks.

You could read the words of Simone Veil from Gravity and Grace, Let the soul of the man take the whole universe for its body.  Let its relation to the whole universe be like that of a collector to his collection, or one of the soldiers who died crying out “Long live the Emperor!” to … Continue reading “I/Thou” Walking Into The World As Such With Simone Weil, Aldo Leopold, Wendell Berry And Thales While Listening to Sviatoslav Richter, Jeremy Denk And Igneous Rocks.

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Remembering Harvey / Chapter Two / Pulled Pork And Gin.

Storm coming.  Storms having come.  We made the decision not to leave the house, not to pull out on the highway in my 2003 Chevrolet Cavalier loaded with ourselves and the cats.  I strapped myself to the iron fence like Ahab lashed to the great whale.  Catastrophe in the air.  What would the night bring?  … Continue reading Remembering Harvey / Chapter Two / Pulled Pork And Gin.

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A Few Thoughts On Soup

Such a sacred tableau in Pablo Picasso’s 1902 painting La Soupe.  There’s a graceful, reverential bow on the part of the mother as she offers a bowl of soup to her daughter, who springs forward, ready to receive sustenance, ready to receive a gift. I love cooking soup.  A small, crafted merging of nature and … Continue reading A Few Thoughts On Soup

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Reading And Eating Clarice Lispector’s Story “As Águas Do Mundo.”

There it is, the sea, the most unintelligible of non-human existences.  And here is the woman, standing on the beach, the most unintelligible of living beings.  As a human being she once posed a question about herself, becoming the most unintelligible of living beings. She and the sea.  (401) The moment of consciousness, of self-awareness … Continue reading Reading And Eating Clarice Lispector’s Story “As Águas Do Mundo.”

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Water, Water, Every Where, And Always A Drop To Cook

The final chapter of Harold McGee’s On Food and Cooking, in Moses-like fashion, declaims the basis of all cooking: “The Four Basic Food Molecules.” Water, fats and oils, carbohydrates and proteins.  H2O, of course, makes up not only most of what we eat, but our own bodies as well.  As McGee states, Leaving aside the … Continue reading Water, Water, Every Where, And Always A Drop To Cook