Blur The I [on Not So Flawed Wednesday]

We capture quotes all week. Some we see. Some we hear. Some find their way into the Melange. Most do not. We usually note where we heard or found the quote so we remember the context. It’s a practice. It’s not as if we are perpetually eavesdropping on conversations. We’ve simply tuned ourselves to immediately write the amazing words and phrases that catch our attention.

A common phrase is mind-over-matter. Athletes and actors and dancers are conditioned to ignore the limits of their bodies. To keep going. The mind as master over body. I loved this quote because it is the flip side. The mind, the “I”, wanted to stop but the body did not listen. It kept going.

Lately I’ve been reading about – so, paying attention to – the false separations that language necessitates: Mind and body are spoken of, thought of, as separate things. And, the question is this: where does one begin and the other end? Mind over matter. Body did not listen. I made myself do it. Once you start listening for it, it is ubiquitous. Exactly where is the line between “I” and “myself”? When your toe is in pain, isn’t your whole body is in pain? Follow your gut. What does your heart say?

When Dogga gets excited, his little body bounces. He runs in circles. He has to work hard to sit still. Say, “Do you want to go…” and he’s bouncing before the words “on errands?” reach his ears. He knows he won’t actually go on errands until he first sits on the rug. Eventually, he bounces his way into compliance. Control follows unbridled enthusiasm. Control is a means to an end. Rug before errands. Sit before snack.

Dogga might say, while bouncing enthusiastically, “I wanted to stop but my body kept going!”but I doubt it. Given his unified happy spirit, I’m certain the phrase would come out of his muzzle this way: I wanted to stop but I kept going. Watching him is like reading the I-Ching: no separation.

read Kerri’s blogpost about I AND BODY

Arrive At The Essence [on Two Artists Tuesday]

This past Saturday we passed a milestone. We began writing our Melange on February 12, 2018, four years ago. We’ve published 5 days a week, every week, no matter what chaos or crazy storm blew through our lives.

Our Melange has moved through many phases. Originally, we wanted to regain some control over the publication of our music, paintings, plays, children’s books and cartoons. In our first post I called it our “pile of creative perseverance.” Also, we wanted to make a living from our mountain of work so we set up Society6 storefronts and spent hours each day developing products based on what we published. It was a blast and a total bust.

Eventually, the stores fell off, the daily themes changed, and we arrived at a pure essence: we love to sit together and write. Each day. There’s always a visual prompt, mostly from photos Kerri’s taken during the week. There’s only one rule: we can’t read or know what the other is writing about until we’ve completed our drafts. And then we read to each other, talk about our posts and clean them up. It’s my favorite thing to do. It feeds our hearts, energizes our artistic souls and that is more than enough.

Somedays I feel as if we are writing ourselves into existence. Our Melange is the story we tell each other – and you – of our life together. It’s a continuation of the Roadtrip, the daily emails we wrote to each other before we met. And, if the Roadtrip was a narrative offering of “this is me,” the Melange is a narrative offering of, “this is us.”

We launched the Melange with this Chicken Nugget (below). I wrote, as an introduction in the inaugural post, that this Nugget – and the Melange – was “a quiet reminder that the universe of feelings was – and is – so much bigger than words can possibly contain.” Ironic, yes? Coming from two people who, each and every day, write words as their way of reaching into this vast universe of feelings.

Thank you for reading what we write. We appreciate every step you take with us on our journey.

read Kerri’s blog post about 4 YEARS

chicken marsala © 2016 kerri sherwood & david robinson

the melange © 2018-22 kerri sherwood & david robinson

Live A Great Story [on Merely A Thought Monday]

I suppose I must not have seen the small print requiring an extra fee for the petals to actually be attached to the stems. Silly me. I’m not a detail guy so it never occurred to me that ordering flowers was like flying on Frontier Airlines: if you want a seat you need to pay extra. If you want wings on the plane there’s an up-charge. If you want the roses fastened to the stem, it’ll-cost-ya.

Every story has a context. Without the context a story cannot be fully understood. Here’s the context for our sad-rose-tale. Kerri and I have out of necessity lived lean. Very lean. This is the first year since we met that I had the capacity to send my wife roses on Valentine’s Day. Context number two: since we spend 24/7 together and she monitors our expenses like a hawk (a necessary practice that comes from living lean) , it’s nigh-on-impossible to surprise her. Fromyouflowers.com seemed to be a solution for a long overdue surprise. “How bad could it be?” I asked myself. Woof.

Never ask yourself a question when you can ask other trusted people. I could have asked Jen or Gay or Jay. They would have warned me off. I could have asked them to arrange roses from a local florist and I would have secretly paid them after the fact. I did none of the above. I was having a nice conversation with myself and, left to my own devices, I’m perfectly capable of making a dumb idea sound titanically smart.

The roses (I use the term loosely) came, not on Valentine’s Day (today), but on Friday. Surprise! Gay’s response after seeing the picture truly captured their state: “Too bad they picked them in August,” she wrote. Even the leaves had abandoned the stems. Brad’s comment was my personal favorite: “How efficient,” he wrote, “you received roses and potpourri in the same order.” Efficiency was, after all, my aim.

Kerri, a gifted transformer of lemons-into-lemonade, separated the dead petals from those few still living and put them in a crystal bowl. And then, she offered me this consolation: “Think of it this way,” she said, “if they’d arrived intact, we’d never remember them. Now we have a great story to tell.”

First roses. A Valentine’s tale. We’ve laughed all weekend [I confess, the humor in the story took me a moment or two to see]. With or without roses, on this day of celebrating true love, this is what I know for certain: we live a great story so we have a great story to tell.

read Kerri’s blogpost about NOT-ROSES

Be Manly [on saturday morning smack-dab.]

Don’t be deceived. Even though I’m a sensitive male, a soft-guy, an empath, an introvert, a painter…I am, after all, still a man. In a pre-google-maps-world, when lost, I’d never stop the car and ask for directions. I’d flex and figure it out. If you have a problem, my first impulse is to fix it. Guy stuff, through and through. Sometimes I even surprise myself. “How manly of me!” I exclaim.

read Kerri’s blogpost about BOY-GIRL STUFF

smack-dab. © 2021-2 kerrianddavid.com

Eat The Memory [on KS Friday]

You’d never know it by how we talk and write about food, but we have a smallish sweet tooth. We keep a bit of dark chocolate in the house. Sometimes we split a piece of flourless chocolate cake. Too much sugar is…too much. So, imagine my surprise last week in the grocery store when Kerri came to a full stop in front of the Entenmann’s Crumb Coffee Cake. Using her outdoor voice she exclaimed, “I CAN’T BELIEVE IT! THEY STILL MAKE IT! WE HAVE TO GET IT!”

Memory runs through and is master of all of the senses. “I grew up eating Entenmann’s Crumb
Cake!” she said, returning to her indoor voice. The cake was in the cart and anticipation was on the rise. “Did you have Entenmann’s Crumb Cake growing up?” she asked, barely able to contain her excitement.

I’d never heard of it. She looked at me as if I was to be pitied, a poor waif raised in a cave without running water or crumb cake. Anticipation became a mission. “You have to have it!” Her eyes grew wide, intense. “You won’t believe it!” and then, the narrowing disclaimer, “I hope it’s as good as I remember.”

There is a rule in Kerri’s family and she carries on the tradition. It is a ritual of delayed gratification. Satisfaction constraint. For instance, when Kerri buys clothes, a new pair of jeans, she can’t wear them for at least six months. There is a magic moment, something I’ve never been able to identify, that signals the purchase is ready to exit its quarantine and can be worn. Or eaten. We have a new rug purchased last June that remains rolled and stored behind the door in the living room. Home decor, I’m learning, has an extended waiting period. We call it The Beaky Rule.

The cake came home. It went somewhere. A closet? A cabinet? A drawer? I’ve learned not to ask, “Where or when?” Had I shouted in excitement in the grocery store, that box would not have made it to the car. I’d have been covered in crumb cake before the keys came out.

A few days later, in the middle of the morning, Kerri called up to my office. “Do you need a break?” Up the stairs, like a precious treasure, came a memory from Long Island, a piece of crumb cake and a cup of coffee. The magic moment. The cake released and revealed. We savored it. And, I can report in my quiet indoor voice, it was definitely worth the wait.

read Kerri’s blogpost about CRUMB CAKE!!!!!!!

Kerri’s albums are available on iTunes and streaming on Pandora

the way home/this part of the journey © 1998 kerri sherwood

Gurgle On! [on DR Thursday]

I’m certain the first time I tried to walk I was not successful. A few stumble-steps and a return to the floor. My first attempts at speaking the English language did not receive a passing grade. As I recall (and I don’t recall), I made some gurgling sounds into which the adults surrounding me projected meaning. I’m certain they cheered and encouraged me to gurgle-on.

Learning is not a terribly difficult thing to do when 1) there’s a reason to do it, and 2) judgment, including words like “success” or “failure” are absent from the experience. Thank goodness my first art teacher treated me like an infant and, rather than critique my mess, she encouraged me to gurgle-on. Consequently, I associate my artistic impulses with fun and exploration instead of the thousand shades of rignt-and-wrong that most people are subjected to.

Recently Skip wrote and asked, “What’s the second rule?” Suspend your judgment and learn.

We just bought a mandoline. It slices and dices and chops and cuts. “The first thing we’re going to make is potato chips!” Kerri proclaimed. And, then, her brow furrowed. “What if we do it wrong?”

“We’ll learn something and make another batch.” Trial and error. Both “trial” and “error” are essential ingredients in the learning process and, since all of life is a learning process, you’d think someday we’d learn to value the “error” portion of the experience. We do ourselves a great disservice placing so much emphasis on passing the test and having the “right” answer. The essential ingredients of trial and error can’t breathe in brains fogged by so much right-and-wrong-ness.

Our first batch, like our first baby step, was a stumble. But more delicious. We stood over the pan eating our result and discussed second steps. What should we do differently next time? Less heat or more? Thinner slices or thicker? This is all I know. I love to learn, especially when food is involved and judgment is not.

read Kerri’s blogpost about POTATO CHIPS!

flawed cartoon © 2016 david robinson

Help Them Smile [on Not So Flawed Wednesday]

I howled with laughter when she said it. “You can buy anything that looks like something.” She was referring to the sweet Italian sausage that was not sausage at all but made of plants. I thought she was making a political statement. We are solidly in the age of things-are-not-what-they-seem. Photos can be manipulated. Words that come out of mouths can be placed there, not by the speaker. Propaganda is called news and American cowboy culture does not see its full-lemming transformation. Sausage-not-sausage is everywhere!

“What are you laughing at?” she asked, placing the sausage look-alike in our basket. Linda made us a yummy vegetable hash that included the not-sausage and we enjoyed it so much that we left with the recipe. “The age of enlightenment is officially over,” I thought but did not say. Had I answered honestly she would have told me to “gear down.” The grocery store is no place for philosophical hoo-haw.

“Nothing,” I said, giggling.

Standing in front of the cold not-sausage-section, looking down the aisle at people masked and not masked, some wearing masks on their chins, I felt thrust out of all reality and into the tragi-comedy that is our times. Peter Barnes wrote a terrific play, a comedy called Red Noses about the plague that swept Europe in the 14th century. A priest and his band of fools traveling through the villages offering humor as the only relief for the fear and pain. They wore red noses.

“When people in the future look back at us, I hope they laugh,” I said.

“What?” she asked, furrowing her brow.

“We need a band of fools.”

If we could laugh at ourselves, we’d probably have a better time of life during the pandemic, I thought, as an unmasked woman sneered at my fully masked face. I wonder how we’d have fared had there been a red nose mandate? Protect your neighbor by helping them smile.

Kerri stared at me and smiled. “Don’t make me tell you to gear down.”

“Yes, ma’am,” I said. “I think we need Dogga food.”

read Kerri’s blogpost about ANYTHING AND SOMETHING

Fill The Pot [on Two Artists Tuesday]

It’s food week at the Melange. Well, truth be told, it’s always food week here. When we’re not in our studios we meet in the kitchen and either eat food or talk about eating food. Sometimes – okay – everyday, when I am up in my office working, Kerri sends me a midmorning text: “Are you staaaaarving?” My reply never waivers: “Yes. Yes I am.” Snacks appear and happiness ripples throughout the house.

It’s winter and it’s covid so our circle of experience has shrunk mightily. Kerri injured her foot so our daily winter walks through the frozen tundra are on hiatus. As our recent photographs have betrayed, we are explorers in our own house. Photos of Dogga. Photos of the moon. Clever shots of candles and glasses of wine. And food, food, food.

Because it is winter, the big pot has re-emerged. Soups or spaghetti sauce are often simmering on the stove. During the warm months, the big pot goes on vacation but faithfully returns when the temperatures drop. There are weeks when the big pot never makes it back to the cabinet. It’s a workhorse.

I appreciate the reappearance of the big pot because, in addition to being essential for soups, it evokes stories. It never fails. The pot comes out. The chopping commences. And the stories start to roll. Our big pot has been around for a very long time so it is alive with story. Big pots bring memories of parents and grandparents, holiday meals, Dorothy cooking on the cast iron stove. It evokes remembrance from childhood, steam rising from the pot and fogging the kitchen window. Once, as a boy, I couldn’t breathe and leaned over the big pot. The steam helped.

This week we are excited: we have a new soup to try. Last week we made a simple vegetable soup, a recipe we lifted from 20. The big pot also helps us to dream. We remember a pre-covid world when we had gatherings and dinner parties, when we squeezed people into chairs at the table, elbows negotiating heaping plates of pasta, crusty bread, and wine. Laughter. “It’s the first thing we’re going to do,” Kerri says, “when this is all behind us.” The pot will come out. A vat of sauce will bubble on the stove. Friends will pack into the kitchen, asking, “When do we eat?”

read Kerri’s blogpost about BIG POTS

Taste And Adjust [on Merely A Thought Monday]

In our kitchen, I am the sous chef. Second in command. I chop, slice and dice. Then, I place my colorful preparations in glass bowls, carefully arranged relative to the stove so the chef need only reach to add an ingredient to her magic-making. “What’s first?” I ask. “Onions and garlic,” the chef replies, tying on her apron. I know the answer before I ask but it’s our ritual signal, like the kitchen version of “On your mark,” to the runners at the starting line. The onion steps onto the cutting board.

We love to cook together. I have learned through the many phases of my life that my relationship with food mirrors the relationship I have with life. If I attend to the the palette of tastes and textures that I eat, if I take the time to savor and appreciate my food, I carry that attention into every moment of my day. If I rush through and jam any food-like-object into my mouth, I carry that same inattention into my life. Appreciation, savoring, is mindfulness. Slowing down to plan and fully fill the palette of flavor fosters anticipation. Moving through a grocery store or farmer’s market is a wholly different affair when favorite recipes call.

I did not arrive easily at my understanding of food and life. The first recipes I tried were utter disasters. Don’t ask BK about my inaugural batch of lentil soup. It will send him into waves of horror-laughter. I ate it to prove that my cooking was not so bad but could not hide that my soup nearly killed me. And, I remember the moment that I decided to learn to cook. I remember like it was yesterday the understanding that sent me to the stove: I wanted, perhaps for the first time in my life, to take care of myself. More than that, I wanted to fully taste the richness of being alive and to do it, I had first to stop running. One must stand still to fully taste. To savor, one must stand still with others. “What do you think? Kerri asks, “More salt?”

Experimentation, trial and error, are the only way. Taste and adjust. And, isn’t that a terrific life credo?

In the recent past, each week, we try new recipes with 20. We’ve discovered some incredible flavors, our repertoire is expanding. Soups and chilis and stir fry. Mostly, that we intend to make meals together, that we slow down and enjoy each other’s company en route to a new taste, an ingredient that we can’t pronounce, a spice that is unknown. “This might be a disaster,” we say as steaming bowls of deliciousness hit the table. “Well, there’s only one way to find out,” we say as we click together our spoons and dive in.

read Kerri’s blogpost about EATING WELL

a photo from before the pandemic. we can’t wait for this to end so we might create more memories like this one.

Climb That Mountain [on saturday morning smack-dab.]

Once, after sleeping through the sunrise at a rest area, we drove through a Starbucks without stopping at the order kiosk. The kind young woman at the window, after politely telling us that we hadn’t yet ordered, brought us vats of coffee for free. She said we looked like we needed it. And, we did. We needed it.

I suppose we don’t really know what is good for us. That might be the reason we regularly step into the ridiculous and only recognize that it is ridiculous after-the-fact. My favorite part of our folly is the paradox that makes it all possible: we have the spirit of feral cats but were raised to be polite and clean our plates. It’s this inner collision that makes possible each and every attempt at scaling Mt. Pancake.

We’ve yet to summit. But, never fear, the next time all-you-can-eat crosses our fancy, we’ll get out the ropes and pitons, the special forks and belts that loosen-a-notch or two, and we’ll climb that mountain until I collapse in the booth and Kerri glazes over in a pancake-coma. Some nice serving person will gently take our plates and tell us to take our time. “No rush,” they will say, “You look like you need to sit for a while.” It’s a wonder they don’t take our car keys.

read Kerri’s blogpost about PANCAKES

smack-dab. © 2021-2 kerrianddavid.com