Salty salty floating

I've joined a gym, the south pacific health club, it's in St kilda on the beach, it's like a whole new world, a different planet from the one I have been living on. It's great and really wonderful, they have a free 30 day trial, so I jumped to the opportunity and signed up. So at the very least I willbe a member for 29 days. I have spent the last three days there, 3 or 4 hours at a time. The St kilda sea baths is apart of the complex, it is a salt water pool. It is very very salty and makes you feel buoyantly alive. There is a hydrotherapy pool and a steam room. There are also many Feldenkrais and yoga classes. I haven't reallyventured near the machines yet but have thus far had an amazing time. The pool is really lively and you can look out across the sea, the dirty oily bay that you would never swim in but is still a vast body of water to look out upon and connect with something greater. I love this place, it's like a retreat, I just finished an iyengar yoga class which looked at opening and strengthing the shoulder to support and preserve the lower back. I feel stronger and like my arms have come home.

Parsley mad

Raw auli ous-ous (c-c-c!!)
with baked baramundi in ta-hini-ini sauce.
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raw c-auli c-ous c-ous
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1/2 large cauliflower shredded in a food processor lemon juice, pink salt
parsley, walnut and pepita pesto-like thing mixed through the cauli
1 tsp blue manna honey, 1 tsp yellow mustard, 2 tbs hemp oil mixed into a dressing and poured over (adjust to taste)
green gordal olives, 1/2 avocado cubed, a few more dark green pepitas
pink salt, ground mountain pepper leaves

Baked tahinied fish
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put lemon juice and salt on piece of raw fish, I used baramundi and let it soak for 1/2 hour
rinse and fry in coconut oil, fry brown Swiss mushrooms and leek, add to the fish
mix up a sauce of unhulled tahini, lemon juice, salt, mustard, lots of fresh parsley and mineral water (can also add garlic, pepper...) and pour over the fish. If you have an oven bake it in that, I just use a ceramic crock pot with it's lid on on the stove.
This is amazing if you cook it really slowly for a long time, today I ruses the process a bit so I could disappear and catch an arts festival performance. I'm not sure I like this fast life, want to find other ways of being, slower ones.

Hydrating love

I bought a big slab of fresh seedless conventional watermelon from the Italian supermarket, and blended it with sparkling mineral water and some mint from the garden. Lovely, wet, satisfying.

Complete Urban Farmer #3 SOIL

Soil is complex and INCREDIBLE!
There is so much to write and investigate and think about. I'm particulary excited about how similiar soil and plant nutrition is to human physiological and nutritive processes!

A few notes of
things I learnt today
* Snow is really rich in nitrogen and minerals, so that is part of the reason why soil in NZ is so good.
* There are nutrients in the atmosphere, rain, snow, and sunshine
* if the plant is getting what it needs you will have good yeild, it will taste good and you shouldn't have pests and disease
* sick plants send out signals for insects to come and destroy them so that they don't reproduce a genetically inferior version of themselves
* when the soil is more acidic heavy metals become more available
* Calcium opens up the soil, makes it easier to work, more pore space, activates enzymes and is really good for cell structure