oxblood, burgundy, reduction sauce red

after driving by these lovelies for a few weeks, thinking of them as “red” in contrast to the whites and browns everywhere else, i stopped to snip a few and take them home, and suddenly they were not red, but a sort of oxidized tawny port color, as the result of slowly giving into winter’s cold. i liked their colors even better, close up.

dogwood, sumac, and crabapples

saint paul, minnesota

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