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Month: November 2014
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It is what it is and it isn’t what it ain’t
The Wood Brothers have a song Who the Devil. There are these lines in the song:
Who the devil spins the world around
Well it is what it is and it isn’t what it ain’t
Doesn’t matter what it was cause you know it’s gonna keep on
Keep on changin’Change is the operative word when describing the universe. The hydrangea covered fence I pass by on the way home from the post office, was in bloom in June. Now it is worn and tired. Soon it will bare of leaves.
Every day, hour, minute, and second we find ourselves in a changed world. And there is no going back to where we were. It’s futile trying to cling to what was. All we can do is enjoy what comes.
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The Claws of Fall
The Japanese maples are turning brilliant. I find them most beautiful when there are still some green leaves mixed in with the orange ones. As the leaves color, their tongues curl and become claws. It’s like their leaves are reaching up and clawing the sky, coaxing winter to come and cover them with a blanket of snow. Or they are trying to catch the wind to blow away to someplace warm.
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Mini Surprise
Here’s a little game you can play. Find a small patch of luxurious moss, gather a few pebbles, and make a mini zen rock garden. Enjoy it for a brief moment, and go on your way. The next wind storm, or running dog will scatter the pebbles, but that’s OK. It’s no different than the waves washing away the sandcastle you spent hours building. Our lives are just as ephemeral.
Turning over a pebble, I discovered two tiny snails. Up on the hill where I live, there are no snails, just slugs, so it was a surprise to see them. Amazing how just a few hundred feet of elevation makes all the difference in the world.
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November Colors
November is as colorful as May. There aren’t as many flowers, but the leaves are as brilliant as any flower beds. The roosters won’t be outdone, either.
Even the Ruby Streaks are brilliant. These are all headed to Tweets Café in the morning, along with arugula and lettuce. I was weeding them this afternoon, so that when I cut them in the morning, I won’t have to worry about any unwelcome leaves showing up. If you have lunch at Tweets tomorrow, you can enjoy salad greens picked that morning.
