I’ve been working on a redesign for taianderson.com – but things have been so busy that I haven’t finished it yet. So instead of maintaining total silence until I can deliver posts in a prettier format, I’m just going to forge ahead with scribblings and natterings on. Hope you don’t mind.
So much has happened since I last posted – projects and a road trip and house hunting, just to touch on the high points. I can’t believe it’s only been four weeks. Time flies when you’re reinventing your life, I guess.
I took a road trip to California, and helped a friend do some house hunting while I was there. One night we went to dinner in Huntington Beach and then walked along the pier and watched the night surfers, and marveled at their bravery. I did that thing where you look over the edge, and feel like everything is going to fall overboard. Does that happen to anyone else? I don’t worry about my keys or my camera, but irrationally, I worry that I’m going to lose a shoe – as if I won’t be able to help kicking it off into the water. I mean, I’m not going to get into the irresistible pull of the ocean, because that’s been covered, but it’s certainly a real thing. I took this picture with my new Nikon, and didn’t really expect it to turn out because it was so foggy. I didn’t do any color change to it – I think it looks like if Thomas Kincade painted London. Circa 1998.
Speaking of house hunting, I’ve been looking for land in Mapleton, Utah. To be honest, it’s a weird little town, with fussy city ordinances, and every time I’ve mentioned that it’s where I’ve decided to build (fingers crossed, anyway) I get puzzled looks. Here are my reasons, in no particular order or grammatical symmetry: it has incredibly clean air, thanks to two canyons (Hobble Creek and Price) that blow into it. As a result of these winds, it has extraordinary light – clear, with a crisp warm tone to it on most days. Even when the weather is gloomy, the light in Mapleton is at most just sharp white, as opposed to the rather dank grey or blue that can envelop a lot of the Wasatch front. Also, the town is called Mapleton. Not Orem, or Ogden, or Payson, or Draper. I categorically refuse to live in a town with an ugly name. Sure I live in Provo now, but it was supposed to be Provost, after the French-Canadian trapper Etienne Provost, who “founded” the place – but I’m getting side tracked. Back to Mapleton. There are no fast food places in Mapleton, and in fact, there are not many retailers at all, which could be argued is a downside, because what if you wake up needing a McDouble? Or want to go to brunch without driving 25 minutes? These are all good points, but I’m a better cook than any local brunch makers, and McDoubles are McPoisonous (if McDeslicious), so there. Besides, it’s a small town sandwiched between other towns with plenty of what I need, and a short shot to the freeway – necessary if you plan on going to the airport fairly frequently. And finally but not insignificantly, Mapleton has a feel that I love. The first time I drove through it, five or six years ago, I remember thinking, this is the type of place to come home to. My adventures can be anywhere, but everyone needs a good place to call home.
See that light? It’s like Mediterranean light, or what you get on the Central Coast in California – but in February, with snow on the ground. I took pictures of my sisters on a lot-hunting day when the rest of Utah was covered in a haze of inversion.
That’s all for tonight folks. I’ll be back on Friday with a weekly report. Although I can tell you now that the song of the week is Nat King Cole’s “L-O-V-E” in French, because have you heard it? (Yes, I know, I’ve mentioned at least 10 times that the English version is my favorite song ever, but sometimes one must change things up, yo.) Song 2 of the week is Bon Iver’s cover of “I Can’t Make You Love Me” which is like taking karo syrup and drowning it in whiskey and sad dust, but is so good for singing along to in the car – at top decible, natch – that I defy anyone to scold me for imbibing such a hefty dose of the saccharine.