Locked in manic-tower thoughts, I’ve found a walk beside the ocean, beach-combing along the sunset’s water-braid aglow to be the best of Earth’s solutions to the bursting of my mind’s latch opened to a staircase leading back into my body, spiraled down into the sand around my feet. And in breathing in the love of nature I am rescued from the tangles in my sanity.
I would have everything perfectly planned before seeing you — what I would say and what I would do. But the minute you walked in the door I
the world becoming a field of flowers and all — it distracted me. Your scent filling the room.
Me breathing is a prerequisite for me singing, which made it very difficult for me to sing anywhere near you.
Note: I am a singer
I felt compelled to ask you about reincarnation … and we both looked puzzled, but our souls got the question. And I still don’t know how I can explain it — how you’ve always been a part of me no matter what we believe in.
I’d preach it like a bible, as I sing it like a hymn — every word, every note, my devotion to you, as I write it on the walls of temple of the world until everyone believes in what loving you can do.
… refuses to be buried. The bud still unfurls, claws out of the dirt : a crazed, blind mole rat, impossible to catch before it climbs — tunnels its way beyond any reasoning in the brain and commands to be drawn in blood as a flower.
My muscles get sore from all the dancing I do with the thought of you.
I realize now that it wasn’t a matter of choice from the head or the heart. It was my soul that always loved you, and there is no stopping that.
There is a plant who can survive in only ash and ice, and the harshest light.
They are warriors planted in the sky from the rebel grounds of ocean floors.
These plants are known as Silverswords.
These plants grow only here.
They wear their suits reflecting sun and fight the gales in uniform.
However, these knights have a secret they hold much deeper than meets the eye …
Much like the Tin Man in The Wizard of Oz, their quest in life : to find their true hearts.
The heart they’ll hold but keep from light until they are ready to blossom and die…
Each plant then waits in contemplation … years (some up to fifty!) Waiting in their questioning for a moment of truth unfurling.
When they decide to give this heart— breaking bread with dawn’s communion,
they show rare beauty, overflowing, and color the skies with freedom blooming.
Poetry is very much alive in this incredible world!
The majestic Silversword plant grows only at the summit of Mt. Haleakalā on Maui and Mauna Kea on the big island of Hawaii. They arrived an estimated one million years ago on winds from ancestor tarweeds in North America. They are a highly endangered species and are very protected in their volcanic environments by conservation efforts.
Their leaves are covered with tiny silver hairs that reflect the intense sunlight and protect them from radiation at 10,000 feet above sea level. Their striking appearance is compared to a bouquet of shining swords. They can collect water from the snow storms that happen at the summit and store enough water in their leaves to survive the summer.
What makes these plants most awe-inspiring is that they live between 15-50 years, only bloom once in their lifetime, and then immediately die afterwords. It’s like they give thanks to the world and then prostrate themselves.
What a wonder of nature! I am so curious about how each plant knows when it’s their time to bloom… I wonder why some wait decades longer than others before unveiling what they have created inside. Very mysterious…
Their flowering is a spiraling rosette of 30 to 600 disk florets. The flowers are deep plum-colored and look very similar to their relative, the sunflower. These peculiar blooms can tower at over 8 feet tall!
The plant starts drying up after it’s final bloom dies and then it turns into a skeleton. The good news is that a new baby Silversword can then rise up out of the husk of the dead plants. ☺️
I felt very honored to witness the rare flowering of some miraculous Silverswords on Mt. Haleakalā this past weekend.
All of my facts come from my very knowledgeable neighbor, Scott — a Naturalist who has worked protecting Silverswords on Haleakalā for over 20 years!
Too long Pineapple clung to the juices she was born with.
Though she tried to hide the seep of syrup from the rot of flesh that cracked her armor.
She knew no magic pill, nor painless shortcut could extend her shelf life any further.
And the only place that she could turn to
was the long road to the lonely field.
Giving up the crown she had held so high upon her head,
she replanted herself in the unknown soils,
and then began to wait …
Slowly slowly she replaced her fibers with those that grew in the nutrient earth.
The veining roots brought green to stems and blossomed the fruit within her core.
Still, she remained, while she rose from the ground — fresh and full of wonder
at the sun and the rain and the stars and their music that echoed the song inside her.
Her skin turned gold with the honeyed dawn — it’s sweetness gave off a newfound fragrance.
And she glowed from within with the light she’d unearthed :
a harvest found buried in darkness.
I am completely AMAZED by pineapples! I had no idea how fascinating they were until I saw an actual pineapple plant for the first time: a miniature version of itself suspended atop a single stem, growing from the ground. How ridiculously adorable and miraculous that such a complex fruit is created this way!
Here are some pineapple facts that have been blowing my mind recently:
One plant produces only one pineapple fruit per season.
Most species of pineapples take 24 months to reach maturity. That’s right, one pineapple from one plant takes two years to grow!
To grow a new pineapple plant you can simply twist off and replant the crown of a mature pineapple fruit.
The pineapple plant flowers with hundreds of little “fruitlets” that fuse together and become one fruit.
Once the pineapple ripens and the fruit is harvested, it stops ripening and its short shelf life begins quickly ticking away. So how you purchase the pineapple from the store is as ripe as it will ever be. It is only rotting at that point.
Although pineapples have become a symbol of Hawaiian agricultural, and Hawai’i is the only US state that grows them, they are not native to the Islands. They were introduced only in 1813.
🙃 I have always loved pineapple upside-down cake and wanted to try making one with fresh pineapple, instead of the traditional canned pineapple, most recipes call for.
This pineapple was grown right down the road from my house at the Maui Tropical Plantation. The fruit itself tasted like heaven, so I knew whatever was made with it would be divine!
This is a recipe I have adapted from many recipes and I am very happy with the outcome. The fresh pineapple caramelizes nicely with no overflow on the topping and the cake is dense and moist. Not only is this cake delicious, but the combination of spices and fresh pineapple makes your home incredibly fragrant when it is baking and after!
Fresh Pineapple Upside-Down Cake
1/4 cup unsalted butter, melted 1/2 cup packed brown sugar 5-8 fresh pineapple slices (or 8-10 canned pineapple slices) Maraschino cherries (to decorate with as you wish)
1 and 1/2 cups cake flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp kosher salt (or 1/2 tsp table salt) 1/8 tsp ground cardamom 1/4 tsp ground cinnamon 6 Tbs unsalted butter, at room temperature 3/4 cup granulated sugar 2 large egg whites at room temperature 1/3 cup full fat Greek yogurt at room temperature 1 tsp. pure vanilla extract 1/3 cup whole milk (or half and half), at room temperature
Preheat oven to 350°F (177°C).
Cut and up fresh pineapple into rings.
Pour melted butter into an ungreased 9×2 inch pie dish or round cake pan.
Sprinkle brown sugar evenly over butter.
Blot all excess liquid off the fruit with a paper towel and pineapple slices and cherries on top of the brown sugar.
Place pan in the refrigerator for a few minutes to set while you prepare the cake batter.
Prepare cake batter:
Whisk cake flour, baking powder, baking soda, salt, cardamom and cinnamon together. Set aside.
Mix the butter on high speed until smooth and creamy, about 1 min. Add the sugar and beat on high speed until creamed together, about 1 min, scraping down the sides as needed.
On high speed, beat in the egg whites until combined, then beat in the Greek yogurt and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
Slowly our the dry ingredients into the wet ingredients. Turn mixer on low speed, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix.
Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
Bake for 43-48 minutes. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.
Remove cake from the oven and cool on a wire rack for 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate.
Over a glass of pineapple wine thoughts of you float to the surface,
sweetly swirling in my mind as hours sip — lick drips from the rim …
and I smile thinking how time is an ineffective metric