T is for Tobin’s Tunnel. Yesterday, it was clear and sunny. B and I walked out to Mussel Rock at low tide, and came upon the remains of Tobin’s tunnel. It was first blasted out in 1874 so the landowner could enjoy scenic carriage rides along the beach without having to detour around the headlands. Very soon the tides, winter storms, and finally, the 1906 earthquake made other arrangements of the work. This is the only section that remains. (NOTE: The geologic and social history of this area is truly fascinating; I recommend a google dive. The best is Shawn Heiser’s SFSU thesis, Living on the Edge: Environmental History at Mussel Rock, 2010.)
T is for triptych. The view looking west, over the ocean. That’s Mussel Rock on the right, with the wooden posts sticking up, and old highway riprap, which forms part of the seawall, in the lower right. The San Andreas fault line is directly underneath us.
T is for trails. The network of trails leading down to the beach — when there is one — are the remains of the old Ocean Shore Railroad (abandoned in 1920), and the Ocean Shore Highway (bypass over the headlands completed in 1957).
T is for thread. I am eagerly awaiting the San Francisco pattern I ordered from Haptic Labs to hand-stitch a small quilt. Serious goodness in this shop. I’m sure I’ll have much more to say when it arrives.
T is for thought. I can’t say I’m fond of this particular enamel pin, but the copy that accompanies it struck a chord:
“Handmade is as much a path as it is a product, an ethos that creeps into every aspect of life. When we make things for ourselves, we take a singular pleasure and satisfaction from every use, sure of its provenance and intention. The creations of our hands become the warp and weft of our days, until life becomes a tightly woven tapestry inspiring us with purpose and pride.”
T is for tea. Fermented kombucha in this instance. My daughter gave me a book of recipes and a large Weck jar at my birthday. This is my first batch, brewed with Yorkshire Gold — a two-week-process in my chilly kitchen — bottled for second fermentation. That’s Meyer lemon + ginger in the Weck, and ruby grapefruit in the cute recycled bottles. Yum and Salute!