I read Cleansing Tears, Wide Horizons slowly - not because it is long and rich, but because it asks to be read at the pace of moonrise.
I hesitate to praise your narrative too directly, because I never want admiration to feel like comparison.
You write with air in the sentences. In you words, even a stall carries atmosphere, not just ingredients.
The over-awareness of finiteness can drain colour - and yet, paradoxically, it sharpens attention.
Your travel philosophy - open days, few plans, wide thinking - feels almost like a culinary principle. Leave space in the bowl for herbs not yet named.
And the image of conversation as cleansing - grief blooming and flowing - touches me.
Thank you for writing with such steadiness and light.
Naomi, I'm constantly learning from you and [as you know since my culinary school days in 2002] and always thirst for more. My last trip to Paris was so fluid and because of that found and created new friendships. And I learn how graceful you are with loss. Thank you for sharing.
I have the same feelings about travelling. I like to rely on locals to make the most enjoyable trip. On a 6 weeks trip crossing USA in 2010 we had a wonderful trip changing our destinations to get the best forecast. We had to get away from snow storm and hurricane. We also rely on locals for best places to eat and discover the region’s specialty.
All so delicious sounding! I'm with you on the no-to-tight-trip-planning approach to travel. I have friends who book over a year in advance, knowing their every move. It makes me claustrophobic just to hear about it. On the other hand, the trips always go smoothly. My unplanned adventures inevitably involve a few bumpy rides and trips to dead ends.
Thank you for your time and the endless, lovely stories you always have to share. Reliving my experience in Chiang Mai from the last trip with you and Fern was a treat. I am still salivating over those Khao Gian Pak Moh, what a wonderful treat.
I can’t agree more on the beauty of that stretch of open time. I love the first breakfast on a vacation—I savor it slowly, helping myself to new food possibilities and copious coffee. It is a miraculous feeling.
Dear Naomi,
I read Cleansing Tears, Wide Horizons slowly - not because it is long and rich, but because it asks to be read at the pace of moonrise.
I hesitate to praise your narrative too directly, because I never want admiration to feel like comparison.
You write with air in the sentences. In you words, even a stall carries atmosphere, not just ingredients.
The over-awareness of finiteness can drain colour - and yet, paradoxically, it sharpens attention.
Your travel philosophy - open days, few plans, wide thinking - feels almost like a culinary principle. Leave space in the bowl for herbs not yet named.
And the image of conversation as cleansing - grief blooming and flowing - touches me.
Thank you for writing with such steadiness and light.
Naomi, I'm constantly learning from you and [as you know since my culinary school days in 2002] and always thirst for more. My last trip to Paris was so fluid and because of that found and created new friendships. And I learn how graceful you are with loss. Thank you for sharing.
Thank-you ☀️☀️
I have the same feelings about travelling. I like to rely on locals to make the most enjoyable trip. On a 6 weeks trip crossing USA in 2010 we had a wonderful trip changing our destinations to get the best forecast. We had to get away from snow storm and hurricane. We also rely on locals for best places to eat and discover the region’s specialty.
All so delicious sounding! I'm with you on the no-to-tight-trip-planning approach to travel. I have friends who book over a year in advance, knowing their every move. It makes me claustrophobic just to hear about it. On the other hand, the trips always go smoothly. My unplanned adventures inevitably involve a few bumpy rides and trips to dead ends.
Yes, but "bumpy" is more interesting than predictable is! 🧡❤️
Excellent travel tips in here.
Thanks Pam!
Wonderful and strange and totally unfamiliar (apart from a new discovery involving raw peanuts).
The peanuts are lightly toasted before they're pounded to make the nam prik tua
Yaay - I need to start toasting!
Thank you for your time and the endless, lovely stories you always have to share. Reliving my experience in Chiang Mai from the last trip with you and Fern was a treat. I am still salivating over those Khao Gian Pak Moh, what a wonderful treat.
I can’t agree more on the beauty of that stretch of open time. I love the first breakfast on a vacation—I savor it slowly, helping myself to new food possibilities and copious coffee. It is a miraculous feeling.