Ham, gloroius ham!

This has to do with gastronomy as well as culture.
Ham here is a much appreciated culture especially if it comes from the native black hoofed pig breed.
The animal are free range and eat mostly acorns and grasses, which include wild thime and rosemary, in a very controlled natural ecosystem called dehesa. It is then processed, turned into ham and cured for no less than 6 months under totally controlled temperature and humidity.
What comes out is a delicacy,with a price tag, but very much worth it.

So in this country to whatever/ whomever is true breed, authentic, bona fide receives in common parlance the qualification of black hoofed as in for example so and so is a fine person , a black hoofed one.

All of this introduction just to say that last night we enjoyed a plate of good ham good cheese, country bread toasts and a very good wine to wash it all down.
Small joys after a busy never ending week.

neki desu

Tags: food

welcome!

Fun and games time is over. Back to hiragana with katakana looming in the horizon.
Learned how to tell the time on Monday. The system is so complicated that I guess I will never ask for the time in Japanese.
The image here is worthy of a surface design treatment, never mind the hiragana!

neki desu

Tags: fractals, japanophilia

Row ,row your boat

This was the piece I wanted to submit to a juried show, but the guidelines were not very clear so I decided to publish it here. It is part of a series dealing with passing of time.
The weaving is linen and merino, fulled to create texture and ridges and some stitching in silk. Notice the small bead dangling from the end of the fuchsia running stitch. The background is the same weaving scanned, digitally manipulated and printed on silk organza.

neki desu

Tags: weaving, stitching, digital printing