door county, here i come!Wednesday, September 30, 2009
Monday, September 28, 2009
again today/ hiding my heart
Who's gonna break my fall
When the spinning starts
The colors bleed together and fade
Was it ever there at all
Or have I lost my way
The path of least resistance
Is catching up with me again today
I'm broken down, not good enough
The broken promises add up
To twice their weight in tears
cabin life
I think I'm claiming the cabin lifestyle as a future must. My family never had one, sadly, but I am pretty sure I could go for mornings waking up on the dock, life jackets and worn-in sweatshirts hanging from the clothes line, smell of a crackling bonfire at night, oh, and blueberry pancakes in the morning. Forsure. Sunday, September 27, 2009
Wednesday, September 23, 2009
Tuesday, September 22, 2009
A U T U M N
"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns."
- George Eliot (1819-1880) English Novelist
Fall officially started today at 4:18pm.
- George Eliot (1819-1880) English Novelist
Fall officially started today at 4:18pm.
butternut squash soup
Butternut Squash Soup: Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree. (I also added two cloves of garlic and some rosemary.)Monday, September 21, 2009
Sunday, September 20, 2009
On Trust...
"We're never so vulnerable than when we trust someone, but paradoxically, if we cannot trust, neither can we find love or joy." -Walter Anderson
Saturday, September 19, 2009
On Risotto...
Today marks a very important event. It's the first day my taste buds were introduced to risotto.
Of course I knew, and had heard all about risotto, but tried it? Not until today.
My friends, I was blown away...it's so creamy and has such depth of flavors!
I am determined now to master a risotto recipe. Preferably mushroom risotto, so I can use the truffle oil I just bought.
Read Lynne Rossetto Kasper's story of "Risotto alla Milanese," below, which may underscore the importance of today's occasion. { The Italian Country Table}
A True Risotto alla Milanese?
Every day, Enrico Rastelli and his colleagues lunch at the trattoria around the corner from their office in the center of Milan. Everyone has their own table-- the famous sports-writer and his wife, the man alone with his newspaper, the two architects, Enrico and his friends. Each day they greet each other: "Hello, Signor Engineer of Electronics," "Good day, Signor Architect." The mood is cordial, but no one intrudes upon the others' tables.
No menus appear. The waiter explains the daily specials, already knowing the sports-writer's wide doesn't like black pepper and the man with the newspaper must have his soup before deciding on anything else. More private club than public dining room, trattorie are extensions of home, where the familiar is prized over new.
I ask Enrico, a native of Milan, to define Risotto alla Milanese. "Butter, a little onion, rice only from Vercelli [about fifty miles from Milan], white wine-- a good one you like to drink," he explains. "Only threads of saffron, never powder, the broth of a fat hen--never bouillon cubes--Parmigiano, and give it a rest before serving." Those at the next table have become quiet; they are listening. To be polite, Enrico asks, "What do you think, eh?"
"Signor Engineer of Electronics, you are absolutely right," replies the man with soup. "But my wife, aslo a Milanese like you, would use a little fat of our Milanese cervellata sausage with the butter." At the table on the other side conversation stops. Enrico raises an eyebrow. "Well," the architect leans in, "my mother, whose family has been here since before the Sforzas [a famous Renaissance family], always adds a corner of bouillon cube to the broth for flavor." The sportswriter chimes in, "Come on, what kind of Milanese are you? Beef marrow has to be part of it! The rice will never be right without it. It won't have the right..." He rubs his thumb and forefinger together, indicating the feel of it.
At each table, knives and forks are put down. Meat is getting cold. Opinions fly, backed by the authority of grandmothers, historians, mothers, family sages. The communal chord has been struck, the gauntlet laid down, family, honor, and a true Risotto alla Milanese are at stake. It is as though civilization itself warrants defending...and perhaps it does.
Maybe I just need to go to Italy, to learn from the masters?
Of course I knew, and had heard all about risotto, but tried it? Not until today.
My friends, I was blown away...it's so creamy and has such depth of flavors!
I am determined now to master a risotto recipe. Preferably mushroom risotto, so I can use the truffle oil I just bought.
Read Lynne Rossetto Kasper's story of "Risotto alla Milanese," below, which may underscore the importance of today's occasion. { The Italian Country Table}
A True Risotto alla Milanese?
Every day, Enrico Rastelli and his colleagues lunch at the trattoria around the corner from their office in the center of Milan. Everyone has their own table-- the famous sports-writer and his wife, the man alone with his newspaper, the two architects, Enrico and his friends. Each day they greet each other: "Hello, Signor Engineer of Electronics," "Good day, Signor Architect." The mood is cordial, but no one intrudes upon the others' tables.
No menus appear. The waiter explains the daily specials, already knowing the sports-writer's wide doesn't like black pepper and the man with the newspaper must have his soup before deciding on anything else. More private club than public dining room, trattorie are extensions of home, where the familiar is prized over new.
I ask Enrico, a native of Milan, to define Risotto alla Milanese. "Butter, a little onion, rice only from Vercelli [about fifty miles from Milan], white wine-- a good one you like to drink," he explains. "Only threads of saffron, never powder, the broth of a fat hen--never bouillon cubes--Parmigiano, and give it a rest before serving." Those at the next table have become quiet; they are listening. To be polite, Enrico asks, "What do you think, eh?"
"Signor Engineer of Electronics, you are absolutely right," replies the man with soup. "But my wife, aslo a Milanese like you, would use a little fat of our Milanese cervellata sausage with the butter." At the table on the other side conversation stops. Enrico raises an eyebrow. "Well," the architect leans in, "my mother, whose family has been here since before the Sforzas [a famous Renaissance family], always adds a corner of bouillon cube to the broth for flavor." The sportswriter chimes in, "Come on, what kind of Milanese are you? Beef marrow has to be part of it! The rice will never be right without it. It won't have the right..." He rubs his thumb and forefinger together, indicating the feel of it.
At each table, knives and forks are put down. Meat is getting cold. Opinions fly, backed by the authority of grandmothers, historians, mothers, family sages. The communal chord has been struck, the gauntlet laid down, family, honor, and a true Risotto alla Milanese are at stake. It is as though civilization itself warrants defending...and perhaps it does.
Maybe I just need to go to Italy, to learn from the masters?
paint samples
Picked up these paint samples one day last week when I got locked out of my car at Von Hanson's. Wandered into Hardware Hank to look around until my Dad came to pick me up (and rescue me), and ended up with these pretty color swatches. If I could re-decorate my room, I'd definitely start with this color sampling. Until then, they're being posted on my insipiration board.
Friday, September 18, 2009
innovative uses for old things
an antiqued ladder to hang pots & pans from in the kitchen.. beautiful, earth-friendly and innovative.there's a section in my favorite magazine, real simple, that is completely dedicated to "new uses for old things" and i always get excited to see what each month's issue will feature. this kind of thing gets me motivated.
i saw someone's blog post recently about renovating an old farm house. i want one.
i want an old country farm house in need of renovation. where i can add lots of white paint and pre-loved furniture, glass doors in the living room to let in lots of light, a placement of inspiring magazines & books everywhere, fresh flowers from the garden in every room, chopped wood from outside sitting by the fireplace, plenty of wide mugs on hand for good coffee, white linens in the bedrooms with just a splash of color, warm cashmere throws for those chilly nights, an abundant garden, carefully tended original landscaping, and friends & family to invite over for good wine & delicious food.
{the laurel hedge}
Wednesday, September 16, 2009
Tuesday, September 15, 2009
6 Questions to Ask Yourself to Get the Most Out of Your Life
1. Who do I love, and what am I doing about it?
2. Am I pursuing my dream, or is fear stopping me?
3. Am I doing something that matters?
4. What am I doing to help others?
5. Am I as good a person as I want to be?
6. What am I doing to live life with passion, health and energy?
2. Am I pursuing my dream, or is fear stopping me?
3. Am I doing something that matters?
4. What am I doing to help others?
5. Am I as good a person as I want to be?
6. What am I doing to live life with passion, health and energy?
Monday, September 14, 2009
September 14th...
September 14th is my parent's wedding anniversary. This year marks year No. 25. Can you believe it?
Cheers Mom & Dad!
Also, couldn't help but post a pic of my friend Raj's sister's wedding this weekend. I'm drooling over the chapel she was married in...aren't you?
Sunday, September 13, 2009
Ginger Carrot Soup
Hello, friends.
This evening I had a craving for soup, so I modified a recipe I saw online and came up with what you see below.
Ginger carrot soup is so refreshing and soothing after a long week.
I'm determined to master the art of soups this fall, so this week I'll (hopefully) be posting all the recipes I try.
(Trying a new recipe each day makes me feel strangely accomplished...I don't know what it is?)
Ingredients
1 tablespoon extra virgin olive oil, 1 turn of the pan
1 tablespoon butter
1 small onion, chopped
1 1/2 cups carrots, roughly chopped
1/4 cup freshly shaved ginger
1/2 cup warm water
1/4 cup heavy cream
1 can low sodium chicken stock
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper
Coarse salt and pepper (to taste)
Fresh chives (or any herb, I used basil because I had it fresh)
Directions
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add can of chicken stock, cinnamon and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in food processor with 1/2 cup warm water and 1/4 cup heavy cream until smooth and carrots are fully pureed. Garnish with freshly chopped herbs and more pepper.
This evening I had a craving for soup, so I modified a recipe I saw online and came up with what you see below.
Ginger carrot soup is so refreshing and soothing after a long week.
I'm determined to master the art of soups this fall, so this week I'll (hopefully) be posting all the recipes I try.
(Trying a new recipe each day makes me feel strangely accomplished...I don't know what it is?)
Ingredients
1 tablespoon extra virgin olive oil, 1 turn of the pan
1 tablespoon butter
1 small onion, chopped
1 1/2 cups carrots, roughly chopped
1/4 cup freshly shaved ginger
1/2 cup warm water
1/4 cup heavy cream
1 can low sodium chicken stock
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper
Coarse salt and pepper (to taste)
Fresh chives (or any herb, I used basil because I had it fresh)
Directions
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add can of chicken stock, cinnamon and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in food processor with 1/2 cup warm water and 1/4 cup heavy cream until smooth and carrots are fully pureed. Garnish with freshly chopped herbs and more pepper.
Friday, September 11, 2009
I lead a small life...
"Sometimes I wonder about my life. I lead a small life. Well, valuable, but small. . And sometimes I wonder, do I do it because I like it, or because I haven’t been brave?"
Thursday, September 10, 2009
bum
'Oh the comfort, the comfort of feeling safe with a person, having neither to weigh thoughts nor measure words, but pouring them all out, just as they are, chaff and grain together, certain that a faithful hand will take and sift them, keep what is worth keeping, and with a breath of kindness blow the rest away.'
Tuesday, September 8, 2009
she looked back on her life-
First, this is perfect because of how much I love this.And second, it is perfect because of its life application. Hopefully.
Thursday, September 3, 2009
Coeur a La Creme
I bought this dish at work today to make ina garten's raspberry coeur a la creme.
Will post results soon...
Tuesday, September 1, 2009
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