Ragdale Residency 2017: Day 12

Time: Wednesday. Post-Independence Day. Slept until 8 am in Ragdale House, and woke up thinking of poets and posterity, of freedom fighters, arsenals, and armageddon. I have always believed that I have no fear, but I am frightened all too privately of my own fatigue, of running into walls, and facing the ravages of time, of the sad movement of this world. "For who knows where the time goes? Who knows where time goes," sang the inimitable Sandy Denny, of The Strawbs and Fairport Convention, and again, "Before the winter fire, I will still be dreaming." Today, time looks me in the eye and says, "I am your agent. Stop searching, hide your desperation, show me the volume of your work. I am your muse."
Cast-iron-lion, a proud doorstop witnessing Ragdale history

Cast-iron-lion, a proud doorstop witnessing Ragdale history

Space: My exit from Sarah's Room in Ragdale House at dawn introduces me to the east, the awakening sun. The place is still so quiet. All residents stir gradually. The painted wooden front door feels like it might be the original, heavy and painted a shade of emerald, held open to the stone porch by a wee-bit bronze lion. Giants will be miniaturized, will become common; their stature and pride lowered to within a few inches from the grounds, bronze-made and tarnished, looking away.
Roasted-jackfruit-seeds_

Roasted-jackfruit-seeds. When shelled, they taste like water chestnuts

Heart: Here we are at midweek, and the effort to plunge into creative routine is never more urgent, never more necessary, and I remain willing to let all faucets pour out their wares into me, whether poetry, prose, music, or art. And food! Yes, good food most of all, because the right meal, the right preparation of it, the right ingredients augment the blue-flowing veins of life and ideation in a way that's crucial to creative production. Take, for instance, the roasted seeds of the rare and massive jackfruit, which are so full of vitamin C, iron, fibre, all good things for body and health. I eat them, welcoming them, their taste like shelled water-chestnuts. My lunchtime is a casual affair; I eat what's available then, am never picky, but I eat little so I can keep working. I've gone through a lot of espressos day in and day out, it seems, and sweetened with agave.
Chef Linda laying out our Mexican-themed dinner

Chef Linda laying out our Mexican-themed dinner

Dinner brings more wonderful things in Chef Linda's kitchen. This evening we have enchiladas prepared for the paleo diet, with turkey or turkey and cheese, and tofu, and accompanied by a fresh jicama salad, verde sauce, avocado-lime-tomato salad, and roasted baby potatoes and sweet peppers. The residents are working hard, I can tell, as I am, and we are all a bit tired from weeks of focused effort. We look forward to dinner. ~Ignatius  

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