Dear Devin, Thank you so much for including my poems in this beautiful post. I'm truly honored and grateful. Sourdough is my favorite and yours looks amazing! All my best wishes for you in 2023. Aaron
Happy New Year. I will be very happy to subscribe/tip and am glad you are going to create this opportunity. I have my heart, mind, and soul enlivened by you every week, and I'd appreciate the chance to show appreciation. Perhaps this is less a transaction than a gift exchange -- one side delivers weekly extraordinariness in the form beauty and magic and the other side gifts back means to move a bit further away from precarity. Both are needed by all!
Happy New Year, Devin. I appreciate you and appreciate your newsletter. Today's poems are beautiful and just what I needed.
P.S. I do think you need to get over feeling weird about a subscription offer! (We all need to get over issues around money, in my humble opinion.) I'd be happy to be a paying (or tipping) subscriber to help ease the precarity.
I look forward to this letter every week. I know what you mean, that it feels strange to put ourselves out there and mention money. And yet...we live in a material world, and this is work. And I for one would be happy for the chance to help you live and have the time to do this work. It seems only fair, given that you're giving me something I appreciate greatly. I agree with the earlier comment...think of it as a gift. You give us this gift, we give you the gift of time and ease.
This is such a lovely meditation. Last night we watched Hirokazu Koreeda's "After Life" and there is a moment slippered between life and death where an old woman offers a plastic bag full of pink petals to the man next to her, the remnant memory of her life she'll bring forward into what's next. I think of the ways offerings—whether of petals or poems or attentions—are also invitations into witness, and how the shared frame of our lives widens as we cross these little (always smaller than we anticipate!) divides between us. How bread has holes for noses and petals hands for flowers. Hoping for what joy you need this year to continue in irreverence and delight, friend. Thanks as always for writing.
Thanks for all of this, Tim, and for your readership. I think Emile's website was where I got my first ever sourdough recipe! Now, I use one adapted from the Tartine cookbook. For this loaf, it was 400g of Bob's Red Mill Artisan Bread Flour, 100g of a whole wheat flour, 350g water, 100g starter -- and then 25g water + 10g salt after an initial rest. Let it bulk rise for five or so hours, do some turns while it does that, and then shape it, let it rise again for 3-4 hours, and then bake! 30 min at 500 degrees, 20 min at 475. I've been baking a loaf every week or two for a couple years now!
Dear Devin, Thank you so much for including my poems in this beautiful post. I'm truly honored and grateful. Sourdough is my favorite and yours looks amazing! All my best wishes for you in 2023. Aaron
Ah, Aaron! So happy this found its way to you. Appreciate the kind words, and appreciate your work!
Happy New Year. I will be very happy to subscribe/tip and am glad you are going to create this opportunity. I have my heart, mind, and soul enlivened by you every week, and I'd appreciate the chance to show appreciation. Perhaps this is less a transaction than a gift exchange -- one side delivers weekly extraordinariness in the form beauty and magic and the other side gifts back means to move a bit further away from precarity. Both are needed by all!
I love that framing, Jeff -- truly. Appreciate you always.
Happy New Year, Devin. I appreciate you and appreciate your newsletter. Today's poems are beautiful and just what I needed.
P.S. I do think you need to get over feeling weird about a subscription offer! (We all need to get over issues around money, in my humble opinion.) I'd be happy to be a paying (or tipping) subscriber to help ease the precarity.
Thanks again!
thanks, Graham! appreciate it.
And may you always find the words you need. Happy new year.
you as well!
I look forward to this letter every week. I know what you mean, that it feels strange to put ourselves out there and mention money. And yet...we live in a material world, and this is work. And I for one would be happy for the chance to help you live and have the time to do this work. It seems only fair, given that you're giving me something I appreciate greatly. I agree with the earlier comment...think of it as a gift. You give us this gift, we give you the gift of time and ease.
Gwen! Thank you so much! I appreciate it deeply.
Such incredibly soulful new year wishes and thoughts. Thank you from the bottom of my heart. I would be happy to be a paying subscriber.
thank you always, Leanne!
this was lovely. i would like to support your work with these meditations.
thank you!
Happy New Year, I would gladly send a tip or subscribe, however it helps. Thank you.
appreciate you! thank you
Thank you for today’s offering, Devin. Happy to become a paying subscriber. Wishing you a joyous new year too. Grateful for you and your words.
thank you!
Happy New Year, Devin! Looking forward to reading your newsletter and meditations this year :)
thanks so much, Jesse!
This is such a lovely meditation. Last night we watched Hirokazu Koreeda's "After Life" and there is a moment slippered between life and death where an old woman offers a plastic bag full of pink petals to the man next to her, the remnant memory of her life she'll bring forward into what's next. I think of the ways offerings—whether of petals or poems or attentions—are also invitations into witness, and how the shared frame of our lives widens as we cross these little (always smaller than we anticipate!) divides between us. How bread has holes for noses and petals hands for flowers. Hoping for what joy you need this year to continue in irreverence and delight, friend. Thanks as always for writing.
Thanks for all of this, Tim, and for your readership. I think Emile's website was where I got my first ever sourdough recipe! Now, I use one adapted from the Tartine cookbook. For this loaf, it was 400g of Bob's Red Mill Artisan Bread Flour, 100g of a whole wheat flour, 350g water, 100g starter -- and then 25g water + 10g salt after an initial rest. Let it bulk rise for five or so hours, do some turns while it does that, and then shape it, let it rise again for 3-4 hours, and then bake! 30 min at 500 degrees, 20 min at 475. I've been baking a loaf every week or two for a couple years now!
Appreciate you!