At the local river there is a remarkable jumping-off tree. It looks purpose-built. Non-swimmers can't fall off of it because it is on the far bank from the beach. You climb up to the tree from the river via soft, silty pocket steps in clay, then balance on horizontal branches worn smooth by feet. These are so sturdy that they are where the jumping-off line forms. And they are enveloped in glowing green leaves. You can jump from either of two low hanging branches. A rope hung from a higher branch can help prolong your fall. I had a lot of time to memorize everything and enjoy it because I was much too frightened to jump. I guess it was fear, but it felt resolute. I was just certain that jumping was the wrong thing to do, as I told the children who stuck around for ages to encourage me. I was up there a really long time. I think it is out of fashion to call feelings primal, but it was a primal fear of dark water. I have always been able to count on not being afraid of heights or other physical things. But, I am a bit glad I've experienced it. It had better not be ongoing.
I jumped off it and it was okay. I remembered to wear my contacts, so I think that helped. Also, I made these photos by swimming my camera across the river.
The highlight of my day today was driving to the grocery store. I had to hill-start my car because I the battery died from driving it so infrequently now that the water pump complains the whole way. It's a reliable car that never needs push-starting so I am a novice. I was pushing and pushing it with all my might, and it wasn't moving, so I took this photo to prove that it was on an incline. But it turns out I was either in gear or in neutral, whichever is wrong.
At the grocery store I had to smile when I saw this Home Style Sauerkraut. I have only made kraut 3 times, but it comes out amazing because I use the same equipment, ingredients, and climate that my Dad has used to perfect the process. So I have this false feeling of mastery.
And this is what it looks like, a gorgeous jewel. The reason it's pink is it's half red cabbage, half white, and the reason it comes out so good is that you crush the vegetables with your hands with salt for a long time and it breaks down.