The art of losing isn’t hard to master; so many things seem filled with the intentto be lost that their loss is no disaster,Lose something every day. Accept the flusterof lost door keys, the hour badly spent.The art of losing isn’t hard to master.Then practice losing

Turning and turning in the widening gyreThe falcon cannot hear the falconer;Things fall apart; the centre cannot hold;Mere anarchy is loosed upon the world,The blood-dimmed tide is loosed, and everywhereThe ceremony of innocence is drowned;The best lack all conviction, while the worstAre full of passionate

INGREDIENTS ½ cup lime juice ½ cup dark soy sauce (or usukuchi, white soy sauce, if you have it) 1 small clove garlic, minced ½ teaspoon minced ginger 2 3-inch pieces kombu (kelp), wiped with a damp rag ½ cup bonito flakes 1 cup grapeseed oil 2 ripe avocados Coarse salt Togarashi or black pepper Toasted

Do you feel that wobbleof earth’s axis, spacewhirling past the ice-capped pole?The pines like judges stare down at us: What should we recant, here,tonight, as if we’d only just begun:Off-center already, losingequilibrium?  The world-soul moving through the strung-out stars movesin threads that creak and moan,breathes between your

A single Guinness stands mute inThe fridge, proxy for his footfalls,his hard way of walking, his hardwalk shaking the radiators.He’s in Moscow by now, and thenPrague for some weeks, learning somelessons, and then off to parts unknown. And while I'm enjoying the trip, I am making

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