… sashimi is velvet dust, verging on silk, or a bit of both, and the extraordinary alchemy of its gossamer essence allows it to preserve a milky density unknown even by clouds. – Muriel Barbery, Gourmet Rhapsody
I wish you a beautiful new year (and decade!) full of growth, promise and a blossoming. I feel the words of one of my lifelong favorite poets, T.S. Eliot (from “Little Gidding”), appropriate: “For last year’s words belong to last year’s language/ And next year’s words await another voice./ And to make an end is to make a beginning.”
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