CONSTRUCTION.

21st century still life with Batman-inspired cheese slicer. Paris, France / February 2012.

21st century still life with Batman-inspired cheese slicer. Paris, France / February 2012.

Vita. Vega, Sweden / January 2012.

Vita. Vega, Sweden / January 2012.

Family Portrait on Beach. Barcelona, Spain / January 2012.

Family Portrait on Beach. Barcelona, Spain / January 2012.

Two Figures. Barcelona, Spain / January 2012.

Two Figures. Barcelona, Spain / January 2012.

Parc Güell. Barcelona, Spain / January 2012.

Parc Güell. Barcelona, Spain / January 2012.

one art / elizabeth bishop.

The art of losing isn’t hard to master;

so many things seem filled with the intent

to be lost that their loss is no disaster. 

Lose something every day. Accept the fluster

of lost door keys, the hour badly spent.

The art of losing isn’t hard to master. 

Then practice losing farther, losing faster:

places, and names, and where it was you meant 

to travel. None of these will bring disaster. 

I lost my mother’s watch. And look! my last, or

next-to-last, of three loved houses went.

The art of losing isn’t hard to master. 

I lost two cities, lovely ones. And, vaster,

some realms I owned, two rivers, a continent.

I miss them, but it wasn’t a disaster.  

—Even losing you (the joking voice, a gesture

I love) I shan’t have lied.  It’s evident

the art of losing’s not too hard to master

though it may look like (Write it!) like disaster.

safranfoeresque genius is very crav(e?)able.

“Humans are the only animals that have children on purpose, keep in touch (or don’t), care about birthdays, waste and lose time, brush their teeth, feel nostalgia, scrub stains, have religions and political parties and laws, wear keepsakes, apologize years after an offense, whisper, fear themselves, interpret dreams, hide their genitalia, shave, bury time capsules, and can choose not to eat something for reasons of conscience. The justifications for eating animals and for not eating them are often identical: we are not them.”

- Jonathan Safran Foer, Eating Animals (p. 63).