My first impression, though, was auditory, the sound of ducks, and crows, and Canada geese, all commenting on the morning. Then a flash of silent white against the golden brown background, an egret, not squawking about anything, a quiet fisherman.
The paths are littered with piles of leaves, mostly brown now, like the live oak, which I was glad not to be sweeping off a patio. Their thorn-rimmed cups turn upside down and hold on to concrete surfaces for dear life. That last phrase will be my mnemonic from now on helping me to remember the name of at least one oak.
Mr. Glad wondered at my bringing home a redwood branch, when the tree behind us is dropping similar ones into our yard and pool every day and making hours of work for him to collect the prickly things. When you know you will have to retrieve each one from the bottom of the pool or the decking, it seems that the rich brown sprays are falling constantly, but the trees remain evergreen.
The little redwood cones is darling, isn't it? Less than an inch.
I leaned over a bridge and breathed in the essences of a thousand bits of living things, carried in the air still moist from the rains, and stirred together by the breeze. The dominant herb in the mix was the wild fennel, fallen down heavy with water, dried brown and mildewed black, and in a tumbled mess with blackberry brambles and grasses and everything I don't know the name of. The beauty that used to be visual is now distilled into heady scents.
It was reminiscent of an anisekuchen I have made at Christmastime, but the recipe for this nourishing treat includes a multitude of mysterious and essential ingredients. As I was whiffing my fill it seemed I would never want another bite of white-sugary anise cake or any kind of cake again -- can't I just run down to this creek bed and breathe? Oh, but it's a seasonal dish, and you never know just how long it will be served. But come back tomorrow and something nice will be on the menu for sure!