A ficus from a friend

Adam's Art and Bonsai Blog

Here’s a tree that has come back to me. There is a story, but that’s for another blogpost.

This is a simple post about this particular willow leaf ficus and it’s styling.

I had originally traded this tree with my friend for a bunch of trident maples he had grown over CD’s (Here’s a post on that technique).

It has a good base and good taper.

Unfortunately, part of the trunk died.

I should say “fortunately”. I like serendipitous occurrences like that.

It gives the tree character, age, a certain “je ne sais quois” that makes it stand out amongst a thousand other trees just like it.

Now is a good time to be working on it still (late June in Florida). A month ago would have been better but I’ve been ill. So a lot of things have been missed this last month that I had had…

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A bonsai tree?

Adam's Art and Bonsai Blog

I don’t like raw onions in any dish. I’ll spend fifteen minutes picking them out, letting the rest of my meal grow cold or stale, just so I don’t have to eat them.

I know many people love them, and chefs insist that some dishes, like guacamole or salads, must have them in order for all the flavors to come together in an almost mathematic equation of taste (and there are chefs that cook using a equations).

In fact, I’d say most people do like raw onions; gourmets, gourmands, chefs, critics, all believe that raw onions taste good.

You could say maybe it’s a consensus, even. People like the taste.

Not me. Raw onions are not to my taste, and that’s fine by me.

I’ll cook my food how I wish, I’ll ask the chef for no onions, and, if he wants to get paid, he’ll comply or kick me…

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