Author Archive | Erin Darling

Week 3 – The Vegetative State

I am little more than a cold, hard shell, at first.  It’s hard to imagine that any life lies within my core.  I remind you of a tiny bone, a bone caught in your throat that makes you catch your breath.

Deep within the earth, I take to the moist dark.  In the secret places, I begin to unravel, to change.  The shell is but a husk of my being; I am a fountain of life waiting to spring forth from near nothingness.  All I know of the light is that it is warmth.  I have no ears to hear. I have no eyes to see.  I have no hands to feel.  All I am is being.

Like magic, I push through the earth and into the air, and then suddenly sprout wings.  You may call them leaves, but to me it feels like I am soaring through the air as I grow and grow.  In the secret places underground, my roots run deep, soaking up the life force that helps me reach for the canopy above.

You may call mine a lonely life.  You may say that, since you do not understand my language, that there is no life in my veins.  You may claim that I am an island, desolate, without feelings, vacant.  But I know that I swell and stretch in each moment that I am blessed enough to find existence.  I know as I fill out and flower that there is beauty and purpose in my life.  There is glory in the way my leaves unfold in the morning, in my quivering stem, in my hearty belly of soil.

The season passes.  My seed scatters.  My flowers wither.  My leaves yellow and fall.  I start to shrivel.  I have no remorse about my passing. I once was hard and hollow; I have been bright and full; now I am soft. I lay down, at long last, having reached as far as my tendrils would take me.

You of the long life and wild breath, you think my life is simple.  You think my ways are beneath you.  You think a life like mine is no life at all.  I say to you that this is the life I was blessed with, and in it I rejoice.

You scorn me for not being able to satisfy you, as I am mute, deaf and dumb; however, I have grown my own roots, and life is deeper than you can comprehend.

What if you, oh man, were deprived of your sight; would you stop to have insight?  What if you were stripped of your hearing and powers of speech? As a man who smells and eats and walks about, would you be any less of a man?  Let us strip you of these senses, as well. Let us fill your mouth with cotton, and numb your every nerve.  If you were to feel no space, no scent, no taste, would you be any less human?  Is it what you perceive that makes you who you are, or is it something deeper that reaches into the dark, moist soil in which you are planted and catapults you on an arc of wild metamorphosis?

What are you, if not a seed waiting to sprout wings?

(Top row):
– Beets
– Raspberries
– Carrots
(Middle row):
– 2 heads of lettuce (aren’t they bushy, this week?!?)
– Tatsoi
– LOTS of sugar snap peas
(Bottom row):
– Fava beans
– Eggs

Photo of the maple seed on pavement, courtesy of Stacy Wagoner.

By ekwetzel

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Trusting Your Gut

We like to be told what to do.  When things go wrong, we like to be able to blame someone else.  We like our experts.  We like to follow people who we admire for one attribute or another in the hopes that we will become more like them.  These aspects of our nature are not true all of the time, but everyone exhibits this lemming mentality to some degree.

A great example of our penchant for this “following mentality” is found in our diets.

There are too many diets out there to count.  If you want to lose weight, be healthy, have young skin, or any other countless nutrition related goal, there is a diet out there that will give you a mantra on how to eat.  Protein good.  Carbs bad.  These fats good.  These fats bad.  Exercise.  Don’t stress out.

There are good principles to learn from the nutritional information available, but something is lost in the way our culture treats food and diet.  We act like food is scientific, something that the head has to understand and regulate for the benefit of the body.  But food, by nature, is for the stomach.  So, why don’t we let our stomachs guide our eating habits?  Why do we ignore or bellies, and comfort ourselves with esoteric information about calories, points and grams?

I can easily be addicted to sugar, but I don’t feel like I have the will-power to say “no” to sugar.  As a drastic move, Mr. Wetzel and I just tried a sugar detox program, and in week 6 we were supposed to cut out pastas and breads.  During this week, I was tired and lethargic most of the time.  It occurred to me at the end of the week that I was most likely suffering from some form of carbohydrate withdrawal. I already have problems with insulin resistance, so taking almost all the carbs that I normally eat out of my diet hit my system like a drought.

We decided to forgo the last week of the detox (no starches, including bread, pasta, potatoes and rice), and reintroduce healthy carbs, as well as a moderated amount of sugar, back into our eating habits. It’s been about a week and a half since, and I have felt more energetic and healthy ever since.

I remember when the idea of “listening to my stomach” was a foreign concept for me. I have had several roadblocks to overcome:

I did not trust myself. (Learn faith)

From PBS commercials to Health class to Girl Scouts to the dinner table, I was indoctrinated from a young age to approach eating choices as a program that I was a part of.  The people in my life that cared for me wanted me to be healthy and happy, but the way our culture approaches success is to superimpose a system onto the individual, and not let the system evolve around the needs and desires of that individual.  I remember being scolded by my grandmother for wanting to eat milk and cheese for a snack.  Two dairy products together just wasn’t done.  I was allowed to have apples and cheese.

This mentality carried over into adult life.  I avoided fats because I was told to.  I balanced my meals because I was told to.  If I had a craving that I didn’t think I should have, I would beat my body into submission.

Serving sizes don’t make sense. (Learn balance)

We are supposed to finish everything put on our plates.  Waste not, want not!  But when you eat to the point that you are so full you’re popping, all you really ever hear from your stomach is that it’s screaming at you.  I used to think that being done eating meant that I was stuffed.  Being stuffed is not a happy feeling, my friends, and should be avoided for the most part.

Don’t let the serving size determine how much you eat.  Eat slowly, and pay attention to how full you feel. Stop when you are ready, no matter what your plate looks like.

I was addicted to unhealthy foods and habits. (Learn temperance)

Pay attention to how different foods make you feel. For the most part, we know which foods are unhealthy for us.  If you don’t hide behind a dietary plan, but instead admit to yourself and those that you eat with, “I am eating this because I think I should,” or “I am serving this because I want to,” then you and you alone are taking the glory or the shame for your eating decisions.  In many ways, diets make us feel self-righteous about most of our food choices so that we can appease the guilt we feel when we cheat and eat things we consider “off-limits.”

Instead of bringing morals into the kitchen, let the food just be food. Approach eating as a person with a palette and a stomach. Use common sense. Don’t over-do withdrawal or indulgence, and pay attention to how the food you eat makes you feel.

I do not always make the right choices. (Learn grace)

You’re going to eat things you shouldn’t.  You’re going to over eat and under eat.  You’re going to insult someone by accident because your food choices contradict theirs.  You’re going to refuse good advice and follow bad tips.

Don’t worry about it! Be humble.  Learn from your mistakes. Be open-minded.  If you’re willing to be receptive to change, over time you’ll learn to laugh at the next diet fad that comes out. I can’t really explain it to your brain, but when you hear about the new studies and findings that others are getting so worked up about, you’ll just have a feeling in your gut that tells you there’s nothing new under the sun.  And that you’re hungry for that thing you always love to eat so much.

By ekwetzel

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Week 2 – Time to Farm

I drove out to the farm the other day, fighting construction on WA-16 and congestion on I-5.  These day it seems like everyone decides to drive somewhere at the exact moment that I need to go to the farm. Traffic was never this bad in the winter or spring. What gives?

Not to mention how busy life has been, in general. Work is busiest for me in the summer, since I work for a real estate company. Summer season = real estate season. In addition, we are involved in church, and we want to deepen our relationships with friends and family. Then there are all the wonderful fairs and festivals that come with summertime that we haven’t even had the energy to go to. I’ve lived in Tacoma for almost 5 years, and I’ve never even been to the Taste of Tacoma. There are a lot of good things in my life, but it’s easy to feel stretched thin come July & August.

I have a little garden plot and some potted flowers. I dream of having backyard chickens and a big spice garden one day. Some days I think it would be nice and quaint to retire to the country, live of a few acres and grow everything we eat. But who am I kidding? We don’t have the gusto to farm. Mr. Wetzel and I are urbanites. And each summer we are far too strung out to have the energy to care for plants or livestock on top of everything else we have going on.

Sure. I could be romantic and impractical; I could quit my job and be a full-time gardener, but let’s get real here, people. I kill half of everything I plant. I forget to weed. The only reason my plants survive is I keep trying and get lucky with a few of them. Besides, I like my job a lot, and my skill set is much more suited to customer service and administration.

The other day I fought the traffic to get out to Terry’s Berries. When I arrived, it was a gorgeous, sunny day, but I needed to grab the produce, drop it off at home, and get back to work to activate a couple new property listings. When I arrived at the farm, we had strawberries included in the share, but the sign said: “1 pint of strawberries. Pick your own. Strawberry patch this way.”

My first thought was. “I don’t have time for this. I need to get back to work;” but then I realized how high strung I was, took a deep breath (or five), grabbed a green pint basket and thanked the goodness that I wore tevas instead of flip flops. I strolled out to the strawberry patch. I took my time. Soaked up some Vitamin D. Sampled a few extra berries during my toil (I imagine Terry must have known this would happen!).

When I got back to the car, bagged veggies on the back seat, I looked down at the warm little pint of strawberries snuggled into the shotgun seat beside me. “I picked those,” I thought. “Those are fresh, Erin-picked berries.” As I drove home, and eventually back to work, I carried a sweet, warm, calm bit of the farm back within my heart.

We don’t have to be full-time farmers. Mr. Wetzel and I will never be anything more than occasional gardeners. It’s important to us, though, to support local agriculture, not just for the food that goes into our bellies, but also for a connection to the earth that is found beyond air conditioned offices, USDA labels and the ether of the internet. We don’t need to give our lives to the soil. We just need to be reminded, once in awhile, where we came from and where we’re going. It helps to put everything in perspective. It helps us to slow down.

(clockwise around the outside, starting with bottom left corner):
– Lettuce (2 heads)
– Dandelion Greens
– Fava Beans
– Summer Squash (there were yellow ones available, too, but I thought these little green ones looked tastier)
– Radishes
– Sugar Snap Peas
– Snow Peas
– Beets
– Raspberries (in the middle) (duh, right?)
– 1 dozen eggs

By ekwetzel

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A Sentimental View of Lens Flare

new years 2009 kiss wagoner turco

Lens flare is getting a lot of flack from the geek community, these days.  Ever since J.J. Abrams decided to accentuate it in Star Trek (2009), it’s like lens flare is the bane of film’s existence.  Critiques, such as this “How It Should Have Ended” satire, epitomize the attitude many hold towards the lens flare that saturates the movie.  The mildest critiques I’ve heard are that the lens flare is distracting and obnoxious.

I, however, have always been a sucker for lens flare.

Lens flare is a beautiful imperfection that makes you realize the thing you are looking at is captured in a moment in time.  It calls attention to the fact that there is an observer involved in every act of art, and in this way connects the viewer intentionally with the object being viewed.  I believe lens flare helps to bridge the gap between artist and audience as well as the gap between art and object, because it finds a common ground in the natural imperfections of everyday life and turns them into a momentous occasion and opportunity for beauty.  Accepting lens flare in a work of art (or film) is the acceptance of a flaw.  Celebrating lens flare as part of a work of art is like receiving all the parts of a moment as worthy of beauty.

ekwetzel new years 2009 painting kiss

In the same way, when you love someone, you cannot only take them for their best moments, for the image that they want to portray to the world, but you must accept their humanity and their flaws.  Through relationship, you can come together and help each other to be better people, but one way you become a better person yourself is by bearing with the flaws of the one you love.  This painting, set on New Years day, depicts a moment in my friends’ lives when they were starting the journey of a relationship together.  We are not called to find the “perfect person” in life, but to find the one that will work with us and help us to be better, the one who will take our faults and help us morph them into something beautiful. When you’ve found someone that helps you be a better person and better reflect the glory of God in your life, that is when you have found “the one.”  When you’ve found the person who has a vision for your life which includes redemption of your faults and hope for your maturation, that is when you have found the person who is able to see you, not only for who you are, but also for who you strive to become.

My hope for these friends, and for any of you, is this: when you find the person who will accept you, not in spite of your lens flare, but because of it, that you’ll be wise enough to hold them tight and brave enough to face the new years that lie before you.

By ekwetzel

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Week 1 – The First of 52 Weeks with My CSA

I believe God made berries to save me from sugar.

Mr. Wetzel and I have been attempting to wean ourselves off sugar and processed carbohydrates for about a month, now, and if it weren’t for all the fresh fruit available, I’m not sure we could be successful.  I come from a long line of sweet-toothed relatives, and saying “no” to sugar can be like saying “no” to oxygen.  Like most addictions, my sugar addiction has left its mark.  I found out this year that I have Insulin Resistance, a condition in which my body doesn’t respond well to the insulin in my blood stream. Insulin is what tells your muscles and cells, “Hey! There’s blood sugar available for pick up! Come and get it!”  When you have insulin resistance, it’s like the cells in your body have cotton in their ears, so in order for the insulin to be heard, it has to “shout,” which literally means the insulin levels in your blood stream go up.  Adverse health effect imminent.*

Carbohydrates raise blood sugar, and the more processed and refined the carb is, the more quickly it is processed, and the faster the blood sugar level raises.  Since my body has a hard time dealing with the insulin in my blood stream, I need to curtail how many carbs I eat at once.  I love sweet foods, but my body just can’t handle the blood sugar roller coaster processed sweets take it on.  Candies, chocolates, cakes, cookies, brownies, ice-cream…these are all the things my nurse has recommended I eat “in moderation.”  But, sometimes, moderation just isn’t good enough.  Sometimes when you love something that doesn’t love you back, you just got to give it up entirely (at least for a time) before you can understand how to practice moderation.  And that is why I have been trying to give up sugar for the last month.

Back to the berries.

If it wasn’t for fruit, I’m not sure I could give up sugar.  Even the sugar snap peas and fresh carrots have filled in a tasty void.  Summer share seems to be a lot about salads and snack foods, and this week has been no exception. Fruits nourish. Fruits have different tastes and qualities…not just a “sugary sweet” fix. With fruit, you don’t just  satisfy cravings; you eat meals.

A key thing that makes fruit an awesome source of natural sugar is that fruit has tons of fiber.  As you satisfy your sweet tooth, the fiber fills you up, and hunger cravings are satisfied.  Added bonus: fiber is good for your digestive system.

My favorite thing about all the berries, cherries and fruits from the farm is that they taste so good and so true in flavor to their name that they make it easy to eat healthy and locally.  When given the choice of a local, just-picked berry and a plastic wrapped candy bar with natural and artificial berry flavors, who would choose the latter? Fresh, in-season fruit is like the platonic form which all these artificially sweet fruit-flavored things are modeled after.

I’m making myself hungry. Time for dinner…

(clockwise around the outside, starting with bottom left corner):
– Potatoes
– I was told this is Tatsoi, but I think it’s Komatsuna. Whatever it’s name, it’s an asian green, and it’s great as a salad green.
– Red Chard
– Lettuce (Romaine style)
– Shallots
– Carrots
– Radishes
– Kohlrabi
(In the bowls)
– Raspberries
– Cherries
– Sugar Snap Peas
…Plus a dozen eggs

Until next week!

*My knowledge of Insulin Resistance is limited to a layperson’s abilities to comprehend medical mumbo-jumbo, and my details about the condition come from reading a book my nurse recommended: The Insulin-Resistance Diet: How to Turn Off Your Body’s Fat-Making Machine by Cheryle Hart & Mary Kay Grossman.

By ekwetzel

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Week 0 – Prelude

Mr. Wetzel and I are members of a CSA program. CSA stands for Community Supported Agriculture, and there are many of these programs across the country. Once a week, I drive to Terry’s Berries, an organic farm in Southeast Tacoma, and pick up a couple bags of fresh produce. The way it works at Terry’s Berries is that we pre-pay for a season (summer, autumn, winter, spring), then come to the farm once a week to pick up whatever has been growing well that week. Terry also coordinates with other Washington and Oregon farms to offer a wider selection of local produce than what her farm is able to grow alone.

We started as members of the CSA program last autumn, and I am often asked by family and friends what kinds of foods I get from the share. In response, I am starting this blog series to answer that question: 52 Weeks with My CSA: One Family’s Commitment to Local Agriculture. I will post, once a week, a photo of our take home from the farm, as well as chronicle  how the experience affects our family.

One CSA share at Terry’s Berries provides enough food each week for 1 vegetarian or a family of 4. When we started the program, Mr. Wetzel and I quickly found that there was too much food for us to eat each week, so we split the share 50/50 with our neighbors. I will post photos of the share pre-split, because I often disassemble the food to split it evenly and also because this will give you an idea of what one CSA take home looks like. The summer share costs $595 for 21 weeks (June 8 – October 30), which works out to about $28/week for the total share, or $14/week for each of our households.

We also pick up a dozen eggs from the farm once a week (the pre-paid amount works out to a little over $4/dozen).

Here we go!

By ekwetzel

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Skimming the Cream

There are many dairy products out there that line the walls of supermarket refrigerators, but all the different milky makes and models come from one place: milk!

It’s easy to make your own skim milk, whole milk, half and half, cream and heavy whipping cream from raw milk right from your local farm.  Once you get your fresh dairy home, just leave it in the fridge overnight, or for 8 hours, and let the cream rise to the top.  Then, skim the cream off the top of the milk.  We drink milk from Jersey cows, and any given week we can get 2-4 cups of cream from a gallon of milk; cream-tastic!

In order to manage this farm-centric milk method, we do not search through an aisle of different colored containers and differently stamped expiration dates.  The tools that I use are:
–    Containers for the milk (I use glass jars re-purposed from old bottles of Golden Glen Creamery milk)
–     A screwdriver, to loosen the lid of the jar
–    Measuring cups or a ladle
–    A funnel
All the dairy products we glean from this gallon of raw local milk are farm fresh and fantastic.

Here is a little video I put together that shows how easy it is to skim the cream off your own milk. At the end, I even threw in a quick little dessert perfect for the summertime…especially summer in the Pacific Northwest where cherries are abundant.  This dessert calls for no sugar: just make some whipped cream and dollop it on top of your fresh, cut cherries (strawberries, peaches and other fresh fruit make delicious substitutes, as well). The richness of the whipped cream and the sweetness of the fresh fruit leave you wondering how anyone could choose an artificial sugar overdose when presented with such a sweet and balanced alternative.

A note on raw milk and freshness: you can get raw milk from local health food stores (locally, Marlene’s carries a couple brands), but I have found that the milk loses a special quality by traveling those first few days.  After raw milk has been allowed to sit in the fridge for a week and a half to two weeks, it’s still drinkable (i.e. doesn’t smell or taste sour), but the creamy parts of the milk tend to separate and ball up a little.  I find this texture quite unappealing. I prefer the farm-fresh milk; and, if I ever think we won’t use up the rest of our gallon by week’s end, I’ll flip through my cookbooks for a recipe that calls for a lot of dairy, or transform the milk into yogurt.

We pick our milk up each week from Meadowwood Farm, where they milk their Jersey cows daily!

By ekwetzel

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Little Green

Little Green (acrylic on canvas)

This is my latest painting. I had the idea of titling it Little Green because I was listening to Joni Mitchell while painting it, but the name seemed perfect because the painting arises out of my love for sustainable, local farming.  The more I learn about the practices of big meat factories, the more dedicated I become to the “localvore” movement.

 Sea Breeze Farm is one place that does meat production right.  The farm is on Vashon Island, WA.  Their animals are free-range, their fields are gentle on the environment, and their people are friendly and full of life.  I wish there were more places like this to make it easy to eat delicious food that does not put one in a moral dilemma. I sent this painting to their restaurant, La Boucherie, this week as a piece of fan art. I know I’m a geek, but I wouldn’t have it any other way.

Website for Sea Breeze Farm:
For more information about eating locally in your neighborhood, check out:

Many thanks to Stephen Proctor for the photography.

 By ekwetzel

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Lemon Meringue Pie

One of the reasons I started this blog was to occupy my time in a productive way while my hours were reduced at work. Well, my job has been pretty busy as of late, and this blog has suffered, as had my time in the kitchen; however, I have had many ideas stewing that I’ve wanted to share with you.

For today, I will share with you my love of lemon meringue pie. Lemon meringue pie is such a light and sweet desert, I’ve always thought of it as a summer dish.  In honor of the first day of summer, here is my lemon meringue recipe, from the pages of Better Homes and Garden’s Cookbook, 1962 Edition.

My favorite part of lemon meringue pie has always been the peaks on the meringue.  It’s such a naughty love; while you can get away with sneaking a bit of the frosting off a cake, as soon as you break off a peak for a little pre-pie glee, the evidence is undeniable on the leftover landscape.

In addition to the recipes, here are a few tips, from my experience:

  • Make sure the pie has cooled thoroughly before serving. Nothing ruins a great lemon meringue pie like getting overanxious and cutting into it before it has had a chance to cool and thicken. If you cut too soon, the lemon filling will be too runny and will not hold its shape.
  • With the extra bits of pastry, make tarts. Just fold the pastry over a bit of jelly, and seal it the edges with a fork. Bake on a cookie sheet at 450° until golden brown.
  • Goes great with sweet ice tea!


1 ½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water


  1. Sift together flour & salt. Cut in shortening with pastry-blender or blending fork till pieces are the size of small peas.
  2. To make pastry extra tender and flaky, divide shortening in half.  Cut in first half ill mixture looks like corn meal. Then cut in remaining half till like small peas.
  3. Sprinkle 1 tablespoon of the water over part of the flour-shortening mixture. Gently toss with fork; push to one side of bowl.
  4. Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat till all is moistened. Gather up with fingers; form into a ball.
  5. On lightly floured surface, flatten ball slightly and roll 1/8 inch thick. If edges split, pinch together. Always roll spoke-fashion, going from center to edge of dough. Use light strokes.
  6. To transfer pastry, roll it over rolling pin; unroll pastry over pie plate, fitting loosely onto bottom and sides. Trim ½ to 1 inch beyond edge; fold under and flute.
  7. Prick bottom and sides well with a fork-n-no puffing as shell bakes. Bake in a very hot oven (450°) till pastry is golden, 10 to 12 minutes.


1 ½ cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
Dash salt
1 ½ cups hot water
3 slightly beaten egg yolks
½ teaspoon grated lemon peel
2 tablespoons butter
½ cup lemon juice
1 9-inch pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar


  1. In saucepan, mix 1 ½ cups sugar, cornstarch, all-purpose flour and salt. Gradually blend in water. Bring to a boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove from heat.
  2. Stir small amount of mixture into egg yolks; return to hot mixture. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir; cook and stir 4 minutes longer. Remove from heat.
  3. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).
  4. For meringue, beat egg whites with 1 teaspoon lemon juice, till soft peaks form. Gradually add 6 tablespoons sugar, beating till stiff peaks form and sugar is dissolved.
  5. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350°) 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.

By ekwetzel

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Unique Interior Design Finds

Can’t a girl dream about the things she would buy for her home if she had infinite resources?  This one does!  I’d like to share with you some of my favorite finds, as of late.


In a sea of Tiffany lamps arranged in varying degrees of predicable monotony, this simple metal lamp stood out to me.  It adds detail and class without being kitschy.  I’d prefer it if there was a design on it other than leaves (I’ve not a big leaf person), but the idea of the lamp really grabs me.  I love how it strikes me as a unique lamp, even though the concept is so simple and unobtrusive.

from Bradbury & Bradbury Art Wallpaper

I like this wallpaper because it embodies what are era pictures when we think of the 1920s.  When I showed it to Mr. Wetzel, I knew he’d like it because it goes hand in hand with the designs found in the Bioshock video game.  Bradbury & Bradbury has several different wallpaper choices, but this one is my favorite because it has an intricate design, the colors are rich and classic, but the hue is muted and understated.

from PlushPod
rug by Nanimarquina

If I had a million dollars, I would buy this rug.  Since we’re talking about imaginary money, I might as well say that if I had any amount of imaginary money that would cover the cost of this rug, I would purchase it.  I have been enthralled with this piece of art for years.  I love the idea of burying my toes n a field of Beatles-esque red flowers.  The rug is so playful, so romantic, so enticing.  Nanimarquina, if you want me to review your product (free of charge, of course) I’d be happy to give you free advertising on my blog for a year!

By ekwetzel

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