10.51
Bredonborough.
On this day in 1985, in West Virginia…
On this day in England, it is the third indisputable day of Spring. Hooray!
Morning reading in the Study Library I…
II...
III...
… and a satisfying one.
The Writing Project is underway. In respect of recent discussions in a Special Study Group, this from the Guitar Craft course at the Convento di S. Maria della Pace, Sassoferrato, Italy on Tuesday 23rd. January, 2002…
Tuesday 23rd. January, 2002; 07.10
Convento di S. Maria della Pace, Sassoferrato, Italy.
08.48 A discussion over breakfast with someone relatively new to GC, following their comment earlier in the week on phenomenology – that in GC that music is already there before it is composed. Their question over breakfast: If it isn’t played where does it go? Answer: Nowhere. It stays where it is, in potential; in eternity, rather than entering our sequential time-stream. This implies there is a kind of time which bridges the two – a creative or intentional time which brings what is potential into actuality.
Later, the same day on the course, there is more commentary on Squerd. Those who have never been on a GC course, and that is almost 100% of the global population, might conclude that Squerd is a main focus of GC activity; even that a course is constructed with the unvoiced aim of bringing Squerd into the world. This goes too far. Nevertheless, Squerd is sufficient to itself.
On the DGM Guestbook…
Our Motto: More Werning Squerd :: Posted by concentricfridays on March 25, 2011
I’m curious what the ingredient in the Fripp / Willcox purple squerd is. Eggplant? A generous splash of Carmenere wine?
Also from 23rd. January, 2002 in Sassoferrato…
18.42 For lunch today we were served orange squerd.
Those who lived at the Red Lion House, or have been on any longer GC course, know what squerd is. Squerd is an indefinable mass of varying viscosity and fluidity that you know is most likely good for you. It is impossible to determine what its ingredients are, or were, prior to them becoming squerd. Very mobile squerd is served in a bowl, as if it were soup. Squerd of greater tensile strength is served on a plate. There is a considerable degree of ambiguity between the two. Squerd in a bowl may often be eaten with a fork, for example, and squerd on a plate may often be eaten with a spoon. A knife is unnecessary when squerd is served.
Some squerd is green. One member of the Kitchen Team asked if there are other colours of squerd. Some squerd is not quite orange, and tends towards brown. Some squerd is not quite green and tends towards grey. So, there is a third colour of squerd which is somewhere between green and orange.
Squerd is also sometimes a dessert. Then, we are not as confident that it is good for us, but it tastes better. Some dessert squerd of the third colour inclines more towards the red, but rarely becomes recognisably so.
10.59 Shopping on the High Street for tasty cakes.
13.03 The process of rendering squerd has not yet received much in the way of public visibility….
Off to visit Work Wrinkley Mary P with tasty cakes.
17.25 A short visit to Mary, who didn’t eat her cake. Returned here the country way, the traffic disrupted by an accident, reflecting on the process of living a life.
20.05 The Minx has returned from London. Yippee!
An e-mail to a Special Study Group on future steps.
Light supper and a MinxWalk around the town. An early, reflective, gentling.
Bredonborough.
On this day in 1985, in West Virginia…
On this day in England, it is the third indisputable day of Spring. Hooray!
Morning reading in the Study Library I…
II...
III...
… and a satisfying one.
The Writing Project is underway. In respect of recent discussions in a Special Study Group, this from the Guitar Craft course at the Convento di S. Maria della Pace, Sassoferrato, Italy on Tuesday 23rd. January, 2002…
Tuesday 23rd. January, 2002; 07.10
Convento di S. Maria della Pace, Sassoferrato, Italy.
08.48 A discussion over breakfast with someone relatively new to GC, following their comment earlier in the week on phenomenology – that in GC that music is already there before it is composed. Their question over breakfast: If it isn’t played where does it go? Answer: Nowhere. It stays where it is, in potential; in eternity, rather than entering our sequential time-stream. This implies there is a kind of time which bridges the two – a creative or intentional time which brings what is potential into actuality.
Later, the same day on the course, there is more commentary on Squerd. Those who have never been on a GC course, and that is almost 100% of the global population, might conclude that Squerd is a main focus of GC activity; even that a course is constructed with the unvoiced aim of bringing Squerd into the world. This goes too far. Nevertheless, Squerd is sufficient to itself.
On the DGM Guestbook…
Our Motto: More Werning Squerd :: Posted by concentricfridays on March 25, 2011
I’m curious what the ingredient in the Fripp / Willcox purple squerd is. Eggplant? A generous splash of Carmenere wine?
Also from 23rd. January, 2002 in Sassoferrato…
18.42 For lunch today we were served orange squerd.
Those who lived at the Red Lion House, or have been on any longer GC course, know what squerd is. Squerd is an indefinable mass of varying viscosity and fluidity that you know is most likely good for you. It is impossible to determine what its ingredients are, or were, prior to them becoming squerd. Very mobile squerd is served in a bowl, as if it were soup. Squerd of greater tensile strength is served on a plate. There is a considerable degree of ambiguity between the two. Squerd in a bowl may often be eaten with a fork, for example, and squerd on a plate may often be eaten with a spoon. A knife is unnecessary when squerd is served.
Some squerd is green. One member of the Kitchen Team asked if there are other colours of squerd. Some squerd is not quite orange, and tends towards brown. Some squerd is not quite green and tends towards grey. So, there is a third colour of squerd which is somewhere between green and orange.
Squerd is also sometimes a dessert. Then, we are not as confident that it is good for us, but it tastes better. Some dessert squerd of the third colour inclines more towards the red, but rarely becomes recognisably so.
10.59 Shopping on the High Street for tasty cakes.
13.03 The process of rendering squerd has not yet received much in the way of public visibility….
Off to visit Work Wrinkley Mary P with tasty cakes.
17.25 A short visit to Mary, who didn’t eat her cake. Returned here the country way, the traffic disrupted by an accident, reflecting on the process of living a life.
20.05 The Minx has returned from London. Yippee!
An e-mail to a Special Study Group on future steps.
Light supper and a MinxWalk around the town. An early, reflective, gentling.
