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3191 Miles Apart http://www.3191milesapart.com Fri, 21 Nov 2014 21:53:16 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.5 21 November 14 • MAV http://www.3191milesapart.com/?p=8066&utm_source=rss&utm_medium=rss&utm_campaign=21-november-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=8066#comments Fri, 21 Nov 2014 21:53:16 +0000 http://www.3191milesapart.com/?p=8066 11.21.14.M1

I have my last Beauty & Use Collection in our shop today! I hope you will love the dark and festive fabrics. I know I do.

Something to note is that this last collection is garment-tagged a bit differently. The pieces will not have Beauty & Use tags but rather More & Co. tags. More & Co. is the shop I own/curate, with my creative partners, here in Portland East. It’s a special place that I love dearly. The More & Co. shop is where you can find my clothing designs next year so I wanted to give a shout out to my shop with my last collection. More & Co. is also the place where you can exclusively find SCB’s handmade creations!! More & Co. will have a few beautiful Pinecones online on November 30th. You can join the More & Co. mailing list at the bottom of the page right here.

Up Top: My Tunic … love love love this go-to piece.

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Up Top: Three special Smocks. Stripes & Dots! How could I not go out on those favorite patterns?

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Up Top: My second, and last, Ikat Funnel. Love this sweatshirt-like top. Super comfortable but yet not sloppy. That’s my thing!

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Up Top: Two wool Scarves. Beautiful & Useful. What it has been all about for me!

In the shop today you can also find the new final issue of the Quarterly and a few Found treasures in the shop. We are also selling beautifully packaged Sets Of Four Quarterlies for your best friends for the holidays. Speaking of the holidays … I will have my Gift Guide here on December 5th. I know some of you look forward to that every year so stay tuned.

Happy Thanksgiving and we will be back next weekend with our Thanksgiving posts! xo

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21 November 14 • SCB http://www.3191milesapart.com/?p=8075&utm_source=rss&utm_medium=rss&utm_campaign=21-november-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=8075#comments Fri, 21 Nov 2014 21:52:49 +0000 http://www.3191milesapart.com/?p=8075 21nov01

It’s here! 3191 Quarterly Issue No. 16 is in the shop!

No. 16 is our EAT, DRINK & FRESH AIR issue. You will find stories, recipes, and photography from our homes and travels. There is something very calming about this issue for me, and I hope our subscribers have enjoyed taking it in as well.

This is a very dear issue to both MAV and me. It is the culmination not just of our fourth subscription year, but the final issue of 3191Q for the time being. Please know that 3191 Miles Apart is still going quite strong! MAV and I have exciting plans for 2015!

I hope that you will add this special issue to your 3191 collection if you have one (all single issues of 3191Q, including this new release are now just $12). If you are new to 3191Q, you might want to take advantage of our 3191 Quarterly Set which includes all four issues from this year for $40. It would make a great gift for your own far-away friend or relative; it comes packaged in a stenciled cotton drawstring bag, ready for gift-giving.

Thank you for your continued support!

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16 November 14 • MAV http://www.3191milesapart.com/?p=8056&utm_source=rss&utm_medium=rss&utm_campaign=16-november-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=8056#comments Sun, 16 Nov 2014 19:10:02 +0000 http://www.3191milesapart.com/?p=8056 11.16.14.M1

I have been making this scone recipe a lot this year and finally feel like it’s the way I want it to be. You know what that means! I get to share it with you.

You can use any fruit. For strawberries I tuck them into the little scones themselves, I do not stir them in. I prefer the way they ooze out when they are sandwiched in the middle of the dough. Delicious! For blueberries I mix them right into the batter, gently, at the end before I turn the dough out onto the counter. Experiment and have fun!

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Buckwheat Scones
makes 8–12

3/4 C buckwheat flour
3/4 C whole wheat flour
1/2 C all purpose flour
2 T natural sugar
1 T baking powder
1/2 t salt
1 C whole milk + more to sprinkle onto scones
1 t vanilla
6 T unsalted cold butter
berries fresh or frozen

Preheat oven to 350ºF/230ºC. In a large mixing bowl, whisk together flours, sugar, baking powder and salt. Measure milk and pour it into another small bowl, add in vanilla. Take your butter straight from the fridge and cut it into your dry ingredients. Use knives, a pastry cutter or your fingers to mix the dough until everything is mixed together and craggy-looking. It’s okay if you have a few chunks of butter still in the dough. Slowly add in your milk/vanilla mixture and use your fingers to gently bring the dough together. (If you are adding in fruit by the mixing method, you can do that now and gently mix trying not to squish the fruit.) Turn your dough out onto a floured counter and pat down to about 1 inch thick. Cut into triangles. (If you are adding in fruit by the sandwich method, you can slice the scones down the middle horizontally and tuck your fruit inside closing up the edges of the dough around the fruit.) Sprinkle a little milk onto the top of your scones. Bake for about 20 minutes until the bottoms are brown. I like my scones a bit crusty so I let them cool for another 10 minutes on the baking sheet before transferring them to my counter. Eat warm with butter!

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16 November 14 • SCB http://www.3191milesapart.com/?p=8046&utm_source=rss&utm_medium=rss&utm_campaign=16-november-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=8046#comments Sun, 16 Nov 2014 06:46:11 +0000 http://www.3191milesapart.com/?p=8046 14nov06

I have a recipe for your Thanksgiving table this week—or your autumn table, really. These squash rolls are based off ones from a Sunset Magazine cookbook from the seventies that my mom used to cook from regularly (she is now gluten-free, so I am carrying the torch). It features the yellowed, dense food photography of the era, but the recipes are lasting favorites for me. These rolls are fragrant with spice and slightly sweet, and other than the time investment of a yeasted bread, quite simple to make. I used pureed roasted butternut squash for this batch, but canned pumpkin would be a great shortcut.

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Squash Pull-Apart Rolls
Adapted from Sunset Cookbook of Breads

1 package active dry yeast (2 1/4 teaspoons)
1 cup whole milk
3 tablespoons unsalted butter
1/2 cup sugar
1 teaspoon salt
1 cup pureed squash (canned pumpkin is fine!)
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
4 1/2 – 5 cups flour

Heat milk and butter in a small saucepan until butter melts. Cool to about 110 degrees and dissolve yeast in the arm milk. In the bowl of a stand mixer with a paddle attachment, add milk/butter/yeast mixture, sugar, salt, squash and spices, beat well to blend. Switch to dough hook and gradually add four cups to flour with the mixer running on low. Continue to knead with the dough hook for about ten minutes, adding flour as necessary. Dough will be sticky, but should pull apart from the side of the bowl. Turn dough out on a flour board and knead a few times, tucking into a ball. Place in a greased bowl and cover, let rise in a warm place until doubled (1 1/2 to 2 hours). Punch down dough and knead briefly on a floured surface. Divide dough into 32 equal pieces and tuck each piece into a smooth ball. Grease two 9-inch round baking pans and place 16 balls in each pan. Cover and let rise until almost doubled (about one hour). Bake in a 375 degree oven for 20-25 minutes or until browned.

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10 November 14 • MAV http://www.3191milesapart.com/?p=8031&utm_source=rss&utm_medium=rss&utm_campaign=10-november-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=8031#comments Mon, 10 Nov 2014 12:29:25 +0000 http://www.3191milesapart.com/?p=8031 11.10.14.M2

Outtakes from Quarterly No. 16 …

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… a most special glistening time … deep summer.

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Our Quarterlies are still on special at $12. Get them while you can. Our shop will close for good just before Christmas.

Please note – we have been getting your emails and 3191 is NOT coming to an end. We are just finishing up our Quarterly and closing our shop. We will start a new project in 2015. Stay tuned! xo

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10 November 14 • SCB http://www.3191milesapart.com/?p=8018&utm_source=rss&utm_medium=rss&utm_campaign=10-november-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=8018#comments Mon, 10 Nov 2014 05:18:49 +0000 http://www.3191milesapart.com/?p=8018 9november7

Sometimes you just have to make hay (or play) while the sun shines.

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Photos from an afternoon exploring Powell Butte.

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3 November 14 • MAV http://www.3191milesapart.com/?p=7998&utm_source=rss&utm_medium=rss&utm_campaign=3-november-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7998#comments Mon, 03 Nov 2014 17:23:04 +0000 http://www.3191milesapart.com/?p=7998 11.2.14.M1

This weekend I proofed the last issue of 3191 Quarterly. It will head out to subscribers in about a week and be in our online shop on November 21st. In celebration of this last issue we are offering what is left of our 2014 printed issues for just $12. The set of three is $34. This is a limited offer so grab them while you can!

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I love getting the proofs every time! It’s my chance to be picky about things like color and my last moment to read through everything before it goes on press. Of course, I wouldn’t catch any editing issues, that is SCB’s strength and thank goodness for it, but I just like to sit with it one last time before it becomes a magazine. Both in my “job” and for 3191, I have been looking at printers proofs for years. I consider myself lucky to be a part of the print process.

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I have gotten your emails and want to THANK YOU for all of the emotion you have expressed around our ending the Quarterly. It was just time to move onto something new. We needed a new way to share our lives, creativity and inspirations with you. We will be able to tell you about that something new in early December. Stay tuned!

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We will not be ending our collaboration. I want you to know that.

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3191 is a part of SCB and of myself and we are not ready to stop working together yet … maybe ever! Maybe we will be wise old women and still be 3191 Miles Apart. I hope so.

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For now, just know that we are here and have a fun rest of 2014 planned for you! … starting with this issue of 3191Q. This issue is very dear to our hearts. We hope you see and feel it too. xo

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3 November 14 • SCB http://www.3191milesapart.com/?p=8006&utm_source=rss&utm_medium=rss&utm_campaign=3-november-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=8006#comments Mon, 03 Nov 2014 17:22:56 +0000 http://www.3191milesapart.com/?p=8006 26oct03

If there was a month that I could put on slo-mo, it would be October.

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It is my favorite time of year, but always, it seems, over in the blink of an eye.

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I did, however, manage to put October on pause a bit and enjoy fall cooking. After the heat of summer, I love to fire up my oven again, and leave pots simmering all day on the stove top. There’s comfort in a steamy kitchen.

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Between my farm share and trips to the market, my counters have overflowed with autumn produce this month—winter squash and root vegetables, apples and cranberries, dark, leafy greens.

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I am revisiting many of my favorite recipes—many of which I have been making since my college years and many of which I have shared here or in 3191Q.

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From our archives:

Sweet Potato Biscuits (probably our most popular recipe here at 3191)

Wholegrain Maple Nut Scones (I added some pumpkin to these last week)

Apple Galette (the cream cheese pastry is so easy!)

Three-P soup (pumpkin, sweet potato and peanut! I added fresh ginger, sriracha and lime, and it was the best yet!

 

From 3191Q (these are available as digital downloads):

Oatcakes from 3191Q Issue No. 9 (great in school lunches or serve with soup!)

Root Vegetable and Apple Hash from 3191Q Issue No. 2 (top with eggs or serve alongside roasted meat. I love the leftovers cold with greens in a salad.)

Split Pea Soup from 3191Q Issue No. 3 (the recipe has three variations to suit your own taste).

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And there are even more seasonal favorites—citrusy cocktails, crepes, fruit leather—in this year’s 3191Q print issues. Now on sale for $12 each or $34 for the set!

 

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26 October 14 • MAV http://www.3191milesapart.com/?p=7975&utm_source=rss&utm_medium=rss&utm_campaign=26-october-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7975#comments Sun, 26 Oct 2014 21:50:35 +0000 http://www.3191milesapart.com/?p=7975 10.25.14.M1

We have now sent our final issue of 3191 Quarterly to the printer. Sob! I’m feeling super bummed about not creating our magazine anymore but at the same time excited to move on and share with you in new ways. More on that soon!

These film photographs from a summer adventure did not make it into Q16.

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Some of you may recognize this place? It’s Cranbrook in Bloomfield Hills, Michigan. It is a place I had only dreamed about (living on the other side of the state my whole life) but got a chance to visit, quickly, this past July. What a spot! I was so in love.

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We took the Saarinen House tour and walked through the Art Museum. We only had a few hours but so wished we had had more time. We will try to visit again next summer if we can.

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Since it was summer, the grounds were quiet and completely mellow. We poked around walking into various beautiful old buildings getting a real feel for the place.

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The historic design sense on campus was just stunning. I felt nostalgic for the 20′s and 30′s, a time when artists were given money, and trust, to create environments and architecture. I wish we saw more of that today.

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Cranbrook is a beautiful place and it was a day I will remember for some time to come.

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26 October 14 • SCB http://www.3191milesapart.com/?p=7986&utm_source=rss&utm_medium=rss&utm_campaign=26-october-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7986#comments Sun, 26 Oct 2014 21:45:44 +0000 http://www.3191milesapart.com/?p=7986 26october02

While I am fully embracing autumn this week, especially in the kitchen—I’ll have some notes on fall cooking next week, I wanted to share a bit more of our summer on film in this space. These photos are all from our impromptu stop at Petersen Rock Garden outside of Bend, Oregon.

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Rasmus Petersen, a Danish immigrant, constructed the elaborately detailed sculptures and monuments around the property in the first half of the last century using primarily rocks and minerals from the Central Oregon area.

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The property has been under the care of his family since his death, in varying states of repair and disrepair and was recently added to the National Registrar of historic places.

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Exotic fowl roam the grounds where you can picnic and visit a gift shop and rock museum. We loved our visit and couldn’t quite get enough of all the little details, even in the hot high desert sun.

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I left thinking about the impetus to build and collect and create that drove this man, his solitary dedication to craft and sense of never reaching completion (I read Petersen worked on the gardens until his death in 1952). Fascinating.

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19 October 14 • MAV http://www.3191milesapart.com/?p=7952&utm_source=rss&utm_medium=rss&utm_campaign=19-october-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7952#comments Mon, 20 Oct 2014 17:11:18 +0000 http://www.3191milesapart.com/?p=7952 10.19.14.M1

This past week I found out about the passing of someone very close to my heart, my first boss.

I started working at the age of 14 in a flower shop in my town. I went in after school, sometimes two days a week and sometimes more. I worked a lot of extra hours at the holidays and on other big flower holidays. At the time I started, it was a small shop with flowers, home goods and greeting cards. My boss, Joan, some called her Joanne, was a round short woman with soft skin and gentle eyes. I worked in that shop all through high school and even in the summers during college. It was my first job and the small team there was like family to me.

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Now, Joan could be stern and serious but she also had a great sense of humor, a sweet motherly smile and was the most generous person I knew. She taught me so many important things … things I needed to learn at that age. She taught me that you don’t go to work looking like a slob. Joan dressed up every day and did so beautifully. She always had her hair done and wore coordinating jewelry with her glasses on a cord around her neck. Joan taught me to start a job at the beginning and to work hard on it until it’s done. She would give me tasks in the shop and expected that I would do them well. She had high expectations for me and although at the time it made me nervous as hell, it was the best thing for me. Joan also taught me how to give. She gave everyone who came into the shop flowers; she never skimped or took advantage of her customers. Being a generous person is one of the very best things you can be, in my opinion, and Joan really was one of my early examples of that grace.

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Thinking about Joan passing away has made my week rather pensive. I look at my own shop, More & Co., and think of how much Joan is a part of what is going on in our space on High Street (Joan was all was puttering around the shop moving things around … you can find me doing that most days). I look at our projects here at 3191 Miles Apart and think of how much Joan would love them. I look at my deep love of flowers and plants and know that that love started with Joan. I am so grateful to have known her and wish I had had the chance to tell her how much of a difference she made in my life.

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Life moves pretty fast, doesn’t it? SCB and I blinked and we are now preparing to send our last issue of 3191 Quarterly to the printer this week. It is so hard to say goodbye to our beloved Quarterly (I will save the post about why it’s our last and what we are moving on to for another time) but it is time to move forward to new things. These next two Beauty & Use Collections will be my last as well (mark your calendars for October 24 and November 21!).

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It seems all of the sudden I’ve been thrown into a time to remember. I’m remembering Joan and how she made her mark on me; there is a part of Joan in me. I am remembering the days and nights of work we have all put in here at 3191 Miles Apart on our Quarterly magazine. I am remembering that life moves fast and all we have to do is try to be here now.

All film photographs were taken a few summers ago at one of my favorite gardens in Acadia National Park.

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20 October 14 • SCB http://www.3191milesapart.com/?p=7966&utm_source=rss&utm_medium=rss&utm_campaign=20-october-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7966#comments Mon, 20 Oct 2014 17:10:53 +0000 http://www.3191milesapart.com/?p=7966 20oct02

I have a few film outtakes to share with you from 3191 Quarterly Issue No. 16 (coming very soon!!). It’s our Eat, Drink & Fresh Air issue, and it’s a very special issue for so many reasons, not the least of which is that it is our last 3191Q issue that we will be publishing.

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MAV and I are a bit of navel-gazers (literally, check out our photos, as well as figuratively). Everything we do at 3191 Miles Apart is a labor of love. We have our hands in all parts of what we share, produce, and make, and we do it all without advertisers or sponsors (hidden or shown). We love what we do. We are so far from being done sharing our lives with each other, and with you all. However, we have had to think about what we can sustain in terms or our own energy and resources— personal and otherwise—while still providing an authentic, honest and heartfelt experience for readers.

MAV and I have been working together for almost 8 years now (!). What I love about our creative partnership is that we are always coming up with new ways to collaborate and share our work. We are scheming up something new for 2015, and we are very excited about it! We hope you will be too! In the meantime, we will continue to be in this space weekly. MAV has two new Beauty & Use Collections coming your way, and I have been gathering together a Found Collection of vintage items that I think you’re going to love (sign up on our mailing list at the top of the page to be among the first to know when these collections are added to the shop). Past issues of 3191Q are in the shop as well in both digital and print form. Gather them up while you can, when they’re gone, they’re gone!

As always, thanks so much for your support! We love our 3191 friends.

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12 October 14 • MAV http://www.3191milesapart.com/?p=7933&utm_source=rss&utm_medium=rss&utm_campaign=12-october-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7933#comments Mon, 13 Oct 2014 03:58:29 +0000 http://www.3191milesapart.com/?p=7933

Here in Maine it is a beautiful dramatic time of year. So much to see and take in all around. I got away this last week to enjoy it all a bit. I hope you can find a few minutes of peace wherever you are. More from me in this space next week. Be well!

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12 October 14 • SCB http://www.3191milesapart.com/?p=7942&utm_source=rss&utm_medium=rss&utm_campaign=12-october-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7942#comments Mon, 13 Oct 2014 03:58:21 +0000 http://www.3191milesapart.com/?p=7942 12oct01

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Did you read the New York Times Magazine food issue today? I can relate and see myself in both the Mark Bittman and Virginia Heffernan pieces (though neither is addressing the privilege of getting to make choices about what and how they serve family meals). Food for thought.

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5 October 14 • MAV http://www.3191milesapart.com/?p=7914&utm_source=rss&utm_medium=rss&utm_campaign=5-october-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7914#comments Sun, 05 Oct 2014 18:26:39 +0000 http://www.3191milesapart.com/?p=7914 10.4.14.M1

I put my summer clothing away this last week and I was not at all happy about it. While I can certainly get on the “isn’t Autumn so pretty?” bandwagon, I just always get super grumpy once October rolls around. I don’t want to feel cozy! I don’t want to nest! I don’t want to turn inward! I miss the high pace, high energy, high bounty of summer. I just do.

Whining aside, one thing that cheered me while I was packing and unpacking clothing, was just this simple little thing: socks. I still maintain a basic pedicure all through the colder months, even though my toes will probably not see the light of daytime until next June, but in the Autumn months I cover my feet not yet with wool, but with cotton.

Here are a few of my favorite pairs of socks of late. (Might I have a sock problem starting to form??)

Up top: French Flower Socks

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Fog Linen Socks

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Anonymousism Socks

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Grey Striped Socks (can’t remember the brand!)

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Badelaine Socks

I am going to push cotton socks as long as I can before I have to get out the woolies. Blah.

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5 October 14 • SCB http://www.3191milesapart.com/?p=7922&utm_source=rss&utm_medium=rss&utm_campaign=5-october-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7922#comments Sun, 05 Oct 2014 18:26:18 +0000 http://www.3191milesapart.com/?p=7922 5october05

I found myself this week with a colorful, waning remainder of summer—a pile of peppers and tomatoes. My focus had moved on to winter squash and apples—fall friends—and I had left these guys to wrinkle and wither a bit in the crisper drawer.

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Into the roasting pan they went (my default way to salvage sub-par produce), and with a quick whir of the food processor, we had salsa for days.

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Roasted Salsa

1 1/2  pounds tomatoes, whole
2-3 hot peppers (jalapenos or similar)
1/2 pound sweet peppers
3-4 garlic cloves
1 onion
1/4 cup cilantro
juice of one lime
teaspoon of salt

Preheat broiler. Trim stems and scoop out seeds of sweet peppers. Trim stems of hot peppers, and if you don’t like things too spicy, remove seeds and ribs as well. Peel and slice onion. Place tomatoes, peppers, onions and garlic in a roasting pan (I use a large cast iron skillet). Place vegetables about four inches from the broiler and roast, checking and turning vegetables occasionally with tongs. The roasting process can take anywhere from 15 to 30 minutes, depending on the size of your vegetables, your oven, and the pan you use. Tomatoes and peppers should be soft, wrinkled and blackened in spots. Remove from oven and allow to cool to room temperature. Place your roasted vegetables in the bowl of a food processor (pull the stems from the tomatoes first) and pulse until uniform. Add cilantro, salt and lime juice and pulse a few more times. Taste and adjust seasoning to suit.

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28 September 14 • MAV http://www.3191milesapart.com/?p=7903&utm_source=rss&utm_medium=rss&utm_campaign=28-september-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7903#comments Sun, 28 Sep 2014 21:12:40 +0000 http://www.3191milesapart.com/?p=7903 9.28.14.M1

My first Autumn Beauty & Use Collection is in the shop now!

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Our mailing list and Instagram followers got the early jump starting their shopping on Friday. Thank you for all the love!!

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The first three photographs in this post feature the three tops that still remain in stock (in very limited quantities). The fabrics are beautiful!

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I am so grateful that you love these simple tops in special fabrics.

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If you missed a Smock (I got your emails; so sorry!) you can try to nab one during my next collection update on October 24th.

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Special thanks to Ryan Thomas Shimala for the super fun photographs and Judith for the stunning hat. xo

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28 September 14 • SCB http://www.3191milesapart.com/?p=7894&utm_source=rss&utm_medium=rss&utm_campaign=28-september-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7894#comments Sun, 28 Sep 2014 21:12:27 +0000 http://www.3191milesapart.com/?p=7894 26sep05

I am still eating salads for lunch, but soon I will switch to soups and warm bowls. All kinds of subtle shifts and changes that come with fall have been nosing their way in this week. I feel grateful and ready for them.

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I spent much of the week in Maine with MAV which is always a treat. While we have perfected the art of long-distance collaboration, the moments we spend 0 miles apart are when the new ideas and directions emerge. We are very excited about what we have planned for 2015!

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I came home with a smock from her newest collection (more smocks coming soon!—sign up on our mailing list at the top of the page), and have worn it three of the four days since. As you fellow B&U smock-lovers know, nothing beats the comfort and versatility of this garment!

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And now, I find myself settling in to the new rhythms of the seasons, on solid footing after a few weeks of uneasiness. I wave goodbye to my daughter each school morning before the sun even rises, I pull out stacks of wool blankets, treat myself to new socks, and think about all I want to share in this space in the coming months. Happy fall.

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22 September 14 • MAV http://www.3191milesapart.com/?p=7886&utm_source=rss&utm_medium=rss&utm_campaign=22-september-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7886#comments Mon, 22 Sep 2014 14:47:01 +0000 http://www.3191milesapart.com/?p=7886 9.22.14.M2

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Look who’s here visiting me in Portland East from 3191 miles away?! We will be back with new posts this coming weekend. xo

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22 September 14 • SCB http://www.3191milesapart.com/?p=7890&utm_source=rss&utm_medium=rss&utm_campaign=22-september-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7890#comments Mon, 22 Sep 2014 14:46:36 +0000 http://www.3191milesapart.com/?p=7890 DSC_0013

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Enjoying beautiful early fall in Maine! So happy to be 0 Miles Apart…

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13 September 14 • MAV http://www.3191milesapart.com/?p=7875&utm_source=rss&utm_medium=rss&utm_campaign=13-september-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7875#comments Sat, 13 Sep 2014 23:18:41 +0000 http://www.3191milesapart.com/?p=7875 9.13.14.M1

It took me a while to get my head around creating digital issues of 3191 Quarterly.

I’ve always been a print girl myself. I even started my career straight out of college in book design. And as some of you might remember, I am the daughter of a librarian and a teacher and because of this fact alone, paper with words and pictures on it has been a longtime love in my life.

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It was actually SCB who encouraged me to get with the times and get on board with digital. She even encouraged me to take photographs on my phone, which I am now quite enjoying! I really have to thank her for that. SCB opened me up to a whole new way to be creative and she reminded me that our longtime fans, and new fans alike, would still really like to get their hands on our past years recipes, projects, writings and inspiration. And afterall, we did put so much effort and love into those back issues that are no longer available in print. Why should they just be gone forever?

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When we released the first set of issues it was so rewarding. We loved hearing from 3191-fans who were creating old projects and making old recipes. The content in those issues is just as relevant today as it was in previous years and that is just awesome. I knew at that point that we would continue to release other out of print issues and I’ve loved the process. It’s hard to believe the only print issues that we still have in stock are the ones published this year, and those will soon be gone as well.

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I will always be nostalgic for our printed 3191 Quarterly, and I know some of you will as well, but I love this new way of connecting with people and I thank you all for encouraging us to move forward in this way.

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Now available in our shop:
Issues No. 1–4
Issues No. 5–8
Issues No. 9–12 (New! And shown in these images.)

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13 September 14 • SCB http://www.3191milesapart.com/?p=7864&utm_source=rss&utm_medium=rss&utm_campaign=13-september-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7864#comments Fri, 12 Sep 2014 17:21:25 +0000 http://www.3191milesapart.com/?p=7864 12sep02

I am really excited to share year three of 3191Q with you again via digital downloads! These issues are our biggest and most packed-full of content—ideas, advice, photos, recipes—of all the years. Every issue featured a project to make and inspire as well. I’m excited to see folks discover these again and see all your wonderful variations and interpretations.

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Issue No. 9 features a dip-dyed hand-knotted bottle carrier.It’s great to have these on hand for the holiday party season! (See some other ways I use the carriers in this post).

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Issue No. 11 features water-colored beads made from air-dry clay.

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Issue No. 12 features instructions for dyeing using ingredients from your kitchen.

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And I didn’t forget Issue No. 10…it features a pattern for paper stars. Simple enough to make with kids (my son actually taught me how to make these), but also adaptable for all kinds of materials and occasions. I had fun this week creating stars in a new way. I used iron-on adhesive (Heat N’ Bond, available at most craft and fabric stores) to fuse fabric to sheets of paper (you will need a heavy-weight paper or light card stock). You will want to choose fabrics that are lightweight enough to not resist the fold—I used linen and silks. Once I had my fabric paper, I just continued with the instructions for the stars. I can see this technique as a way to preserve favorite scraps of fabric from sewing projects, a wedding, or even sentimental pieces of clothing (like men’s dress shirts).

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Digital downloads are in the shop now. Choose single issues or, for the best value, download all four as a bundle! The issues are PDFs and can be viewed on any device with Adobe Reader—your phone, computer or tablet.

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7 September 14 • MAV http://www.3191milesapart.com/?p=7842&utm_source=rss&utm_medium=rss&utm_campaign=7-september-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7842#comments Sun, 07 Sep 2014 17:13:20 +0000 http://www.3191milesapart.com/?p=7842 9.7.14.M1

I have always been intimidated by pies. I don’t know why. Too many steps or something? Pies just weren’t something that were made in my house growing up so the art of pie-making has never come easy to me. Lately I’ve been determined, however, to fully celebrate pie season (for me that is Autumn till the end of the year) by facing my fear. It’s good to put yourself in an uncomfortable position sometimes, especially in the kitchen! You can learn so much. So, pie-making commence! I’m starting with Peach Pie because the late-summer Maine peaches, both white and yellow, have been amazing this year. Let’s dig in …

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My girl Emily is a pie expert. She probably wouldn’t say that about herself but I’m saying it! She makes pies like the ones in your dreams. She also happens to be one of the sweetest people I know and lucky for me, I have actually had the pleasure of baking next to her in my kitchen a few times. I love her confidence with pastry. It’s very inspiring!

You can see all Emily has going on at her blog, Nothing In The House. I started my Peach Pie by making myself an Emily crust (I used the whole-wheat pastry flour because I prefer whole wheat in my crust).

Nothing in the House Pie Crust
makes 1 double-crust pie

2 cups unbleached all-purpose flour (or 1 c. all-purpose + 1 c. whole-wheat pastry flour*)
1/2 tablespoon granulated sugar
1 teaspoon sea salt
1 1/2 sticks COLD unsalted butter (12 tablespoons), cut into slices
1/2 beaten large egg, cold (save the other half to brush on top of the crust)
1/4 cup ice-cold water
1/2 tablespoon cold apple cider vinegar

1. In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork and knife, cut in the butter. You want to make sure butter chunks remain, as that’s what makes the crust flaky.

2. In a separate small bowl, whisk together the COLD liquid ingredients (Using cold liquids ensures that your butter will not melt–another crucial detail for a flaky crust!).

3. Pour the liquid mixture into the flour-butter mixture and combine using a wooden spoon. Mix until dough comes together, but is not overly mixed (it should be a little shaggy). Form into a ball, wrap tightly with plastic wrap, and let chill in the refrigerator for at least an hour before rolling out.

*If you use whole wheat pastry flour, you may need to add additional liquid.

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Then while my pastry was chilling, I turned to my guy, Nigel for the filling. And, of course, I added in a few of my own little details (thanks for the text exchange on peach pie, Rinne!). My goal was to keep it very simple. These peaches are amazing on their own! I didn’t want to muck it up. And, I actually don’t like cooked peaches so I did not boil or prep the peaches in any way. I kept it very fresh! Below is the combination I used and the friends I shared the pie with this weekend really loved it. “Not too sweet,” they said. I always take that as the highest compliment.

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MAV’s Peach Pie Filling
makes enough for one pie

6–8 ripe peaches
1–2 tablespoons brown sugar
1–2 teaspoons pure vanilla
1 teaspoon all-purpose flour
1 teaspoon corn meal
zest of one lemon

I mixed this all in a bowl and tipped it into my pastry. Simple! I kept the peaches sliced in big chunks because I like to fork into them when I eat the pie. I love this pie warmed so I did not want the pie to get too juicy. I wanted it to stay together so the slicing and biting would be easy and a bit less messy. It worked beautifully. My pie baked at 350ºF/180ºC for about 50–60 minutes. I kept the pastry chilled as I worked on the whole thing and even chilled the pie for 15 minutes before I baked it.

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What pie do you think I should work on next? Email me and let me know. [mav{at}3191milesapart.com]

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7 September 14 • SCB http://www.3191milesapart.com/?p=7853&utm_source=rss&utm_medium=rss&utm_campaign=7-september-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7853#comments Sun, 07 Sep 2014 17:12:49 +0000 http://www.3191milesapart.com/?p=7853 7september05

We are somewhere between summer and fall. The days are still hot and bright, but the light at the beginnings and ends tells another story. I have been feeling a little melancholy, maybe it’s just this change, having a foot in each season and way of life. I have not felt much like eating or been particularly inspired to cook, which is a shame as the harvest is pretty bountiful around here.

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I have mostly wanted to snack, standing at the counter, as if I am denying a meal is really taking place. It feels like a particular hardship to cook for others when you don’t have an appetite, but I have found myself transformed when I sit down to a meal with my family, always grateful I pushed through. That said, when my son proudly brought home a bag of bruised, wormy apples from a neighbor, I wanted nothing more than to just toss them in the compost. I was hard-pressed to see their potential.

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I stared down the apples and my own exhaustion/ennui and settled on apple butter. Brown bits were trimmed away and the apples simmered for hours and hours into something new, sweet and spicy, dense with flavor. I don’t mean for these apples to be a tortured metaphor.  I mean only to share that sometimes there is value in doing the work that is set in front of you, and that apple butter is delicious.

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Apple Butter
makes approximately 1 pint

2-3 pounds apples, cored and chopped (but not peeled)
1/2 cup raw apple cider vinegar
1 cup apple juice, cider or water
1 teaspoon cinnamon
1/2 teaspoon cardamom
zest and juice of one small lemon
1/2-1 cup sugar

Place apples in a heavy bottomed sauce pan with apple cider vinegar and juice and bring to a boil. Lower heat, cover loosely and simmer until soft, about 30 minutes. Allow apples to cool slightly and pass through a fine food mill to remove skins. Place apple sauce in a slow cooker (you can also return the apples to the stove in a pot, but as they will be cooking for 8 hours, a slow cooker is best. They are easily found secondhand or borrow one from a friend!). Add spices, lemon juice and zest. The amount of sugar you will need depends on the tartness of your apples and your own taste preference. Start with 1/2 cup and taste as it cooks, adding sweetness as needed. Cook on low, stirring, and scraping the bottom every now and again for about 8 hours. Apple butter will be dark and thick. Allow to cool and store in the refrigerator.

I enjoyed my apple butter with cheese on oatcakes (recipe in 3191Q Issue No. 9, coming very soon as a digital download), standing at the counter, of course.

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1 September 14 • MAV http://www.3191milesapart.com/?p=7820&utm_source=rss&utm_medium=rss&utm_campaign=1-september-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7820#comments Tue, 02 Sep 2014 03:12:39 +0000 http://www.3191milesapart.com/?p=7820 9.1.14.M1

Today … a challenge for you. Do yourself a favor this week and leave your phone at home. Just try it! Choose a time when your kids will be okay (maybe they have the number of someone else they can call in case of emergency) , your boss or colleagues won’t need you (you are not working all the time, are you?) and your friends or family won’t be texting as much (they are okay to wait a few hours for your opinion on their new love affairs or for you to commiserate over something crazy that happened in their day). Leave your phone at home!

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I challenge you to do this because it is something I have been doing more and more and it is quite freeing! It has changed my ability to be in the moment in a very positive way. It’s not about changing your reliance on technology. This is the technological trajectory our lives are on these days and there is no reason to fight it. Our phones are a part of our daily lives and that is okay. It’s great even! Instead of fighting technology (if you even have the urge to do so as I do), find a way to use the technology in a style that works for you!

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That said, I tell you to try to leave your phone at home because you deserve some time in your day, every now and again, where you are not distracted. You deserve an hour or two where you are not looking at your phone to see who needs what or looking at Instagram to see who is doing what. Take the time you deserve and every now and again. Leave your phone at home!

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I’ve taken to leaving my phone at home in the evenings when I go out. If I am going to meet a friend for a drink, I leave it. If I am going out to dinner with my sweetheart, I leave it. If I am going to some kind of family gathering, I leave it. It has been a very happy and balancing new choice in my life.

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Leaving my phone is a dedication to be in the moment. It’s my pledge to my sweetheart, or the friends I’m going out with, that I am there to be with them! These are the hours I have set aside just for them. Feels so right. Why am I writing about phones while showing you photographs of food, you ask? These photographs are from a BBQ I had at my house for my family this past weekend. Beautiful Maine farmer’s market food … I love these days. Maybe that is why I am writing about phones and showing you photographs of food. I’m reminding myself, and perhaps you if you are still reading, that these are the days we should treasure. These are the days of our lives. Times together. Moments of pause. Incredible chaos. Hugs and kisses. We don’t need our phone for times like these … we just need to be here now.

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1 September 14 • SCB http://www.3191milesapart.com/?p=7811&utm_source=rss&utm_medium=rss&utm_campaign=1-september-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7811#comments Tue, 02 Sep 2014 03:12:20 +0000 http://www.3191milesapart.com/?p=7811 28august04

Happy September all!

We have just returned from a quick road trip—an end of summer hurrah. Two days of driving down to the California coast, one day celebrating my parents’ 50th wedding anniversary with family in beautiful Bodega Bay, and two days driving back home to Oregon.

We passed the time by enjoying the stunning scenery and the occasional roadside attraction along with a steady stream of podcasts. Here are a few of our family favorites. Happy travels!

This American Life: Longtime favorite, of course. I listen to the 24-hour stream of episodes while I work, so I can be surprised by old favorite episodes.

Radio Lab: Science and storytelling.We have loved listening to Radio Lab as a family since it began. (They do a great job of giving you a heads up if stories might be too intense for kids, so you can skip ahead.) Our all-time favorite episode is Colors.

Star Talk: We have a family crush on Neil deGrasse Tyson.

Spilled Milk: I love that this podcast showcases my friend Molly‘s silly side. (And, yes, she’s wearing one of MAV’s Beauty & Use tops in that caramel corn photo on the site.)

Wits: Comedians and musicians getting silly.

The Moth: Only when I’m prepared to cry.

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25 August 14 • MAV http://www.3191milesapart.com/?p=7790&utm_source=rss&utm_medium=rss&utm_campaign=25-august-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7790#comments Mon, 25 Aug 2014 16:30:14 +0000 http://www.3191milesapart.com/?p=7790 Processed with VSCOcam with hb1 preset

This past week I have felt many things.
I have felt as if I was …

… the most anxious person in the world about summer ending.

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… the luckiest friend in the world getting to talk to two of my besties on the phone in one week.

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… the most chilled out person in the world siting for hours on end doing nothing … absolutely nothing.

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… the most confused person in the world seeing how we treat each other in our day to day goings on (I mean, honking at each other, really? And how about people be a whole lot nicer to hosts in restaurants? Do you really think it’s their fault that you have to wait 30 minutes for a table?).

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… the most overjoyed and proud aunt in the world seeing my oldest nephew about to turn 6 and start kindergarten.

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… the most accident prone person in the world as I keep tripping on things, banging my knees and scraping up my hands. What in the world?

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… the luckiest everyday photo-taker in the world because SCB and I get to share our work with you here and in print (!) in the Quarterly. This last week I shot five rolls of film that will be sifted through and edited down for our upcoming issue, No. 16. Right now we are offering all three of the 2014 issues of Quarterly at a special “set” price of just $36. This is a limited offer so grab it while you can.

What will this week’s feelings bring? We’ll see …

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25 August 14 • SCB http://www.3191milesapart.com/?p=7800&utm_source=rss&utm_medium=rss&utm_campaign=25-august-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7800#comments Mon, 25 Aug 2014 16:30:04 +0000 http://www.3191milesapart.com/?p=7800 Processed with VSCOcam with t1 preset

Summer, or at least the summer life that exists between the end and beginning of the school year, is coming to an end for us in a week’s time. We have one more fun adventure to go on before it’s over, but still, I am feeling a sense of regret—regret for all that we did not get to, for aspirations and expectations left unfulfilled (I did not, for example, make pickles!!) Time, I think, to celebrate and commemorate all we did do!

:: We walked everywhere and took full advantage of our urban neighborhood.

:: We were together enough that if I ever went to grab a coffee or a carton of milk on my own, inevitably I would be asked, “where’s your crew?”

:: My “crew” and I thrift shopped and yard-saled. We found 90s crop tops (my daughter), early gameboys (my son), and baskets (me).

:: We explored forests, climbed mountainsides, and swam in rivers, but have not been to the ocean once! (This will change this week!)

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:: We visited family in North Carolina and explored the flea market, meandered through museums, caught lightening bugs, and showed our kids that Southern Hipsters exist (in Durham).

:: It was hot often. Too hot to cook, but we ate cold peanut noodles and fish tacos and sometimes just popcorn.

:: We made ice cream and frozen yogurt and endless batches of popsicles.

:: We binge-watched 90s TV and Bob’s Burgers and Cosmos and Wes Anderson movies.

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:: We walked to the top of Mt Tabor often, usually dragging someone along who did want to go (sometimes that was me).

:: We helped out friends.

:: We picked and froze 30 pounds of berries, and have nearly finished eating them all (feeling regret for not stockpiling more berries).

:: We visited the library and accrued many fines (always worth it).

:: We gave the walls and trim of half the rooms in our house a fresh coat of white.

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:: We hosted friends and family from near and far.

:: We listened to records, streamed KCRW, and watched dumb videos on YouTube.

:: We filled sketchbooks, covered things in patches, and burned things with a magnifying glass and the sun.

:: We propagated house plants from cuttings. We let others get brown and wither and die.

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:: We spent five days camping at our happy place along the river, swinging in hammocks, letting our feet go numb in the frigid water, and building pine cone shelters.

:: We cleaned out the basement, photographing and then giving/throwing away years of meaningful, but no longer useful, things.

:: We all took photos—rolls and rolls of film, sometimes the big digital, but mostly with the phones in our pockets (these are all snapshots from my phone).

:: We summered. We did just fine.

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18 August 14 • MAV http://www.3191milesapart.com/?p=7758&utm_source=rss&utm_medium=rss&utm_campaign=18-august-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7758#comments Tue, 19 Aug 2014 03:41:33 +0000 http://www.3191milesapart.com/?p=7758 8.16.14.M1

We have gotten a few requests for information over the last month while we were on our summer vacation. I am going to use this dispatch as a chance to catch up a bit and give you the information you’ve been looking for! I have paired that info with photographs from my little mid-summer holiday. You can always find more photographs like these in our issues of 3191 Quarterly. Let’s jump into this post which is a bit of a mouthful but, at least I hope, will answer your questions.

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+ Many of you have asked about my popsicle molds. I have the Norpro Ice Pop Maker and I like it very much! The pops freeze well and quickly. They are easy to get out (hint: run the mold itself under warm water for about 30 seconds after you take it out of the freezer) and easy to clean. I’m a fan.

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+ I’ve received many emails about things to do in Portland East this summer. While many of you may use my Portland List, you should be forewarned that there are some things on that list that are out of date. Sorry! I have not had time for an update this summer. I can, however, shout out a few new/old favorites here if you have just a day or two here in our fair city. Don’t miss: breakfast at Palace Diner, baked goods or lunch at the new Tandem Bakery, espresso and coffee at Speckled Ax, bread or pastries at Standard Baking Co., bagels or baked goods at Scratch Baking Co., ice cream at Catbird Creamery, bento boxes or sweets at Ten Ten Pié, women’s clothing and accessories at Judith, home accessories at Blanche & Mimi, art at the Corey Daniels Gallery, dinner at Blue Spoon, dinner at El Camino, cocktails at the Hunt & Alpine Club and, of course, a visit to the shop my friends and I own, More & Co., and a trip to our beautiful and inspiring Portland Museum of Art.

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+ In answer to a few questions I have gotten about summer “beauty products,” I can list a few favorites for you. Come autumn, I will still be using most of these! For lips these days I’m loving Weleda, for facial sunscreen I’m into Super Goop, for face oil I like Nourish, for body oil I’ve been going through my first bottle of Warm.

+ Some of you have asked when the next Beauty & Use Collection is coming out. Thank you! You can mark your calendars for September 26th. I will have a handful of new Autumn pieces for you and some old favorites I can’t wait to bring back. Stay tuned!

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+ Many of you ask what apps we use for our iPhone photo-taking on Instagram. I use two: ShakeItPhoto and VSCO. It took me a very long time (like years) to get into taking photographs with my phone. I still struggle. These two apps make it more fun for me. The photographs are more beautiful, have richer tones and remind me more of the film photographs I also take every day. Everything I put on our Instagram account has been taken with one of these apps.

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+ Last, isn’t as much something you have asked but something I want to tell you. This summer I have had the pleasure of meeting a lot of people who know about our little project here. I have been meeting you at More & Co. and also just out in the world.  I’ve been very humbled meeting you guys! I even randomly passed and exchanged glances with the sweetest girl while I was in Michigan on holiday who said, “MAV!??” to me as we were walking past each other. How in the world does that happen? It’s amazing how small the world we live in truly is. Each week we write in this space and we never know how many there are of you out there or how many of you even care. When I meet you in person I am reminded that you are there, that you like what we are doing and I am incredibly grateful. I am looking forward to a very fun autumn in this space with lots of new energy and many fun weekly dispatches to come.

Also, if these questions are not the ones you wanted to know, you can always email me at mav(at)3191milesapart.com. xo!

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18 August 14 • SCB http://www.3191milesapart.com/?p=7774&utm_source=rss&utm_medium=rss&utm_campaign=18-august-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7774#comments Tue, 19 Aug 2014 03:40:49 +0000 http://www.3191milesapart.com/?p=7774 18august01

We are just home from our annual camping trip to Central Oregon. We have been returning to the same riverside spot for seven years now, and it is the highlight of our summer every year. I wrote a bit about our approach to camping along with some tips and tricks in 3191Q Issue No. 12 last year (we will be releasing this issue as a digital download very soon!—sign up on our mailing list to be the first to know). We keep things pretty simple and low-key on these getaways, and I always return restored and inspired. Looking forward to sharing some new ideas and offerings with you all as we transition into autumn, but, in the meantime, let’s soak up the last bits of summer.

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8 August 14 • MAV http://www.3191milesapart.com/?p=7728&utm_source=rss&utm_medium=rss&utm_campaign=8-august-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7728#comments Fri, 08 Aug 2014 19:35:28 +0000 http://www.3191milesapart.com/?p=7728 8.8.14.M1

What I Did On My Mid-Summer Vacation
by MAV

Well, let’s see …

I became obsessed with Sherlock (I still am!). I wore a lot of monochromatic outfits. I lost my very favorite pair of sunglasses by leaving them on top of the car while driving away. I tried to double back to find them but they were gone—too sad.

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I went on a road-trip to Detroit, Bloomington, Chicago and Lake Michigan. I had at least one hundred amazing conversations on that trip and came back with my head full of new ideas. I saw old friends who gave me great advice and who reminded me that even though time passes, and we don’t see each other that often, our love is still so strong.

I made a few fruit cobblers, ate a ton of cucumbers and started craving late summer pie (planning to make one soon and share with you my favorite crust recipe which I got from a dear friend).

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I watched my oldest nephew lose his first tooth and my youngest nephew start using the “poddy.” I celebrated a little bestie’s first birthday. I developed a dozen rolls of film and dropped off even more.

I drank too much rosé and swore I would switch back to red as soon as possible.

I went on a short holiday with my family and badly skinned my knee twice, in the same spot, within a matter of days. I went to Blue Hill and North Haven, both here in Maine, for the first time. I had a tick for the first time.

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I made my first batch of popsicles and made plans to try a new recipe for the next few weeks (will be reporting my results). I found myself continuously humming Steve Winwoods, “Higher Love.” I still am.

I had terrible allergies, had a hard time sleeping and bought new walking shoes. I stayed in a beautiful house where the hosts had linen sheets (my first time sleeping in them) and then went on to splurge on a set for my own bed. Life changing.

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I took some time off from all work and experienced days where I didn’t even know what time it was (bliss). I put on 5 pounds (oops). I lived and died by Supergoop. I gave a ton of hugs. I was amazed by so many things.

I saw my grandparents old house for the first time in decades. I had the best blueberry tart I’ve ever had in my life. I tried Mezcal and churros for the first time (where have I been?) and loved them.

And, more on the topic, Stephanie and I finished the newest issue of the Quarterly which is now in the shop! As we draw closer to the end of our Quarterly year (the last issue is out in a few months) I am starting to feel very sad. I always do. We hope you will enjoy this issue. It’s a special one! But then again, I say that about all of them.

If you have missed out on all of this years issues you can now get them all in a bundle and save a few bucks. Just choose the SET option when you add the item to your cart.

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We’re back after a few great weeks away! See you next week in this space and every day on Instagram. Missed ya! xo

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8 August 14 • SCB http://www.3191milesapart.com/?p=7746&utm_source=rss&utm_medium=rss&utm_campaign=8-august-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7746#comments Fri, 08 Aug 2014 19:34:23 +0000 http://www.3191milesapart.com/?p=7746 8august07

Hello!

It’s great to be back in this space with MAV, and I am excited to share that our latest issue of 3191 Quarterly, Issue No. 15, is in the shop (hope you subscribers have been enjoying it)!

It is our CREATE & MAKE issue, and we had a great time putting it together—sharing the many ways we infuse our days with creativity and craft. This year, I became fascinated with mending, and now no frayed edge is safe from my patches. I share some of my techniques and tools in Issue No. 15, and I hope it inspires some of you to look at the longevity and utility of textiles in your home and closet in new ways.

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I have been enjoying a bit of a staycation this summer, completing projects at home—painting walls, minimzing and organizing, and mending and repairing. I took my basket of mending supplies and went to work on my favorite duvet cover which was oft washed and beginning to fray in spots. I love the idea that I will continue to patch and reinforce it, a bit at a time, until it becomes an entirely new textile.

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Check out 3191Q Issue No. 15 for tips on making your own repairs as well as all sorts of other CREATE & MAKE inspiration. We are thrilled to share it with you!

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19 July 14 • MAV http://www.3191milesapart.com/?p=7703&utm_source=rss&utm_medium=rss&utm_campaign=19-july-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7703#comments Sat, 19 Jul 2014 14:09:39 +0000 http://www.3191milesapart.com/?p=7703 7.18.14.M1

It’s that time! We are signing off of the blog for our annual summer holiday for just a few weeks. We will see you here again on August 8th. Already looking forward to it!

Meantime, here are just a few of my favorite summer posts from our years here at 3191.

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Last Summer’s Essentials

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Summer 2010′s Must Have, Must Do, Must Feel List

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A Hearty Pesto

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Chocolate Chip Olive Oil Cake (very summery in my world!)

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My Portland Favorites List (This may be a bit of out of date but is a nice start if you are visiting Portland East!)

We will miss you but hope you are enjoying your summer days (or winter days if you are in that sort of hemisphere). You can keep up with us on Instagram during these holiday weeks too if you like. Cheers! xo

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19 July 14 • SCB http://www.3191milesapart.com/?p=7715&utm_source=rss&utm_medium=rss&utm_campaign=19-july-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7715#comments Sat, 19 Jul 2014 14:09:19 +0000 http://www.3191milesapart.com/?p=7715 18july01

Hey there, it’s time for our annual 3191 summer break. We have been taking a few weeks every summer for a few years now, and I love it as I am always able to return with renewed interest and vigor with lots to share from our summer adventures. We will be back in this space on August 8th.

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In the meantime, you can still find us on Instagram where we share photos every day, and in our shop.

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I want to send you off into summer with something cool, so here’s a recipe for our latest fav popsicle. These have gotten us through a week of HOT weather here in Oregon.

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Watermelon Lime Mint Pops

4 cups cubed seedless watermelon (about one small watermelon)
juice and zest of one lime
2 tablespoons chopped mint
1-2 tablespoons sugar (depending on the sweetness of your watermelon)

Place all ingredients in a blender or food processor and blend until smooth. Taste for sweetness and add more sugar if you wish. Pour into popsicle molds and freeze until firm.

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Enjoy summer!

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13 July 14 • MAV http://www.3191milesapart.com/?p=7688&utm_source=rss&utm_medium=rss&utm_campaign=13-july-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7688#comments Sun, 13 Jul 2014 18:34:03 +0000 http://www.3191milesapart.com/?p=7688 7.13.14.M1

Summer favorites of late …

Up top: my blue Khadi linen and Jenny Pennywood top (both from More & Co.).

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Deep sunset shadows and my Cassie Griffin vase (from Judith).

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My big beach boat tote & towel (both from More & Co.).

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Garden roses (from a neighbor’s yard … shhhh).

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My smoke bush (from my yard).

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Mix and match pottery (from somewhere in Blue Hill).

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Sidewalk chalk (from my art supply bin) and my orange Birkenstocks (from Mill Mercantile).

Please let summer roll on forever?!

All photographs were created in the last couple weeks using film and my little point & shoot camera. If you like our film photographs you would love our 3191 Quarterly.

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13 July 14 • SCB http://www.3191milesapart.com/?p=7679&utm_source=rss&utm_medium=rss&utm_campaign=13-july-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7679#comments Sun, 13 Jul 2014 18:03:39 +0000 http://www.3191milesapart.com/?p=7679 12july04

We are in the thick of berry season on Oregon, and we are loving it.

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My daughter and I were finally able to get out to Sauvie Island this week and start picking our stash for the year. We picked 18 pounds of raspberries, blueberries and boysenberries before the heat got to us (I used my blue stripe linen scarf as a little sun shade for the berries—that scarf has already proved to be quite handy on many of our adventures). My goal is to have 50 pounds in our chest freezer, so we’ll be heading back this week!

We used our abundance of berries to make some raspberry frozen yogurt, and it was SO good on a hot summer night. One of the things my mom handed down to me recently was an ice cream maker, and this was our first time using it. I have been a little intimidated at trying ice cream (I know that getting the right ratio of milk, cream or egg custard can be a challenge), but this frozen yogurt was amazingly simple and super delicious. If you don’t have an ice cream maker, just fill popsicle molds with the mixture. Enjoy!

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Raspberry Frozen Yogurt

3 cups fresh or frozen raspberries
2 cups plain yogurt (I always use whole milk yogurt)
1 1/2 teaspoons vanilla
1/3-1/2 cup sugar (this depends on your sweet tooth and the tartness of your berries, start with 1/3 and adjust to taste)

Place all ingredients in a blender or food processor and puree until completely smooth. Taste and add more sugar if you wish. Pass the mixture through a fine sieve to remove most of the seeds. Freeze according to your ice cream maker’s instructions. For hard-packed yogurt good for scooping, place in a separate container and freeze until firm. Alternatively, place mixture in popsicle molds and freeze.

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6 July 14 • MAV http://www.3191milesapart.com/?p=7663&utm_source=rss&utm_medium=rss&utm_campaign=6-july-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7663#comments Mon, 07 Jul 2014 00:51:04 +0000 http://www.3191milesapart.com/?p=7663 7.6.14.M1

I have two things for you today …

Some film photographs from the last few weeks … a good start to summer!

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And a Sour Cream Shortcake recipe … also a good way to start summer. Enjoy!

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Sour Cream Shortcakes
Adapted from our friend Martha Stewart
makes 14–18 small mounds or 8–10 large

1 C all purpose flour
1 C spelt or whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/3 C natural sugar
5 T unsalted butter, cold
1 C full fat sour cream
1/4 C whole milk
1 t vanilla

Oven: 425ºF/220ºC. Prepare a baking sheet with a layer of parchment paper. Mix flours, powder, soda, salt and sugar together well in a bowl. Add the cold butter into the mixture (using knives or your fingers) until it resembles course meal. Stir in sour cream, milk and vanilla until the mixture just comes together (it should look craggy). Don’t overmix, please. Turn the bowl out onto a lightly floured counter/board and, using your fingers, knead it a few times until it is completely mixed. Pat it down to about 3/4–1 inch high and using a glass or cutter to cut out your mounds. You may also just slice it into triangles if you like (like you might do with scones). Place your little cakes on the baking sheet and sprinkle each with a bit of sugar. Bake for 12–15 minutes until golden brown. Serve either warm or room temperature with your favorite fruit and lightly whipped cream or ice cream.

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6 July 14 • SCB http://www.3191milesapart.com/?p=7651&utm_source=rss&utm_medium=rss&utm_campaign=6-july-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7651#comments Sat, 05 Jul 2014 20:27:53 +0000 http://www.3191milesapart.com/?p=7651 5july02

I hope those of you in the US are enjoying the long holiday weekend. We had a quiet Fourth of July spent at my parent’s home. 3191Q Issue No. 14 readers know they recently downsized, and this was our first extended family gathering in the new place. Happy to be making new traditions in this new phase of our lives, and happy to have my sister and her wife with us this year!

I brought a tabouli salad, one of my longtime summer staples. So quick and easy to throw together and takes full advantage of summer’s plentiful fresh herbs and ripe tomatoes. I’m sharing my most basic recipe here—it’s a great jumping off point for you to use what’s fresh in your garden or produce box. My mom is now gluten free, so I made this bowl with quinoa instead of bulger and loved the result. Enjoy!

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Basic Tabouli

1 cup bulger or white quinoa
1 cup packed, chopped flat leaf parsley (or a mixture of fresh herbs)
2 scallions, chopped
1 pint cherry tomatoes, halved (or one large tomato, chopped)
1/4 cup olive oil
2 tablespoons lemon juice
Kosher salt and fresh ground pepper

For bulger, soak in 2 cups boiling water for 20-30 minutes (off the heat), drain off any excess water. For quinoa, add to 1 1/4 cups salted water, bring to boil and simmer for 10 minutes or until water is absorbed. Allow grains to cool (to speed cooling I spread grains out on a baking sheet). Toss cool grains in a large bowl with herbs, scallion, tomatoes, olive oil, and lemon juice. Season to taste with salt and pepper.

Variations and additions for basic tabouli:

- Substitute a mixture of fresh herbs for some or all of the parsley (I almost always add some mint. Basil or cilantro are good as well.)
- Cucumber, chopped
- Diced avocado (the creaminess of the avocado pairs well with the acidity and fresh herbs)
- Toasted pine nuts
- Garbanzo beans (a quick way to make tabouli a complete meal)
- Feta cheese
- Green garlic or chopped garlic scapes
- Substitute the tomatoes for ones that have been slow roasted and cooled
- Diced, roasted and cooled summer squash
- Harissa or cayenne pepper for spice

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28 June 14 • MAV http://www.3191milesapart.com/?p=7603&utm_source=rss&utm_medium=rss&utm_campaign=28-june-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7603#comments Sat, 28 Jun 2014 22:24:52 +0000 http://www.3191milesapart.com/?p=7603 6.15.14.M1

This waffle is a crowd-pleaser. It’s not necessarily the one I’d go to if I was making waffles just for myself (I like them a bit more dense) (yes, I do make waffles just for myself), but the batter makes perfect waffles every single time.

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And, one of the best parts is that you are sneaking in some whole grain goodness on them … they will never know! Sure that whole grain goodness is disguised by a whole stick of butter as well as buttermilk (yum!) but sometimes these things happen.

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Buttery Waffles
makes about 1o–12 waffles ~ adapted from Alice Waters

1 cup all purpose flour
1 cup spelt or whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon natural sugar
2-1/2 cups buttermilk
3 eggs
1 teaspoon vanilla
1/2 cup (1 stick) unsalted butter, melted

Heat the waffle iron to your liking. Mix flours, baking powder, baking soda, salt and sugar in a large bowl and set aside. In a smaller bowl, mix together buttermilk, eggs and vanilla. Add the buttermilk mixture into the dry ingredients and using a wooden spoon, mix with as few strokes as possible. Add the butter into the bowl and mix gently again. Do not overmix. Using a ladle, pour the mixture into the waffle iron and away you go!

I like to serve these with real maple syrup, yogurt and fresh fruit. I find they don’t need butter spread on them at all (which is part of what I like about this recipe) so I don’t even bother putting any on the table.

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Happy Waffle-making to you!

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28 June 14 • SCB http://www.3191milesapart.com/?p=7627&utm_source=rss&utm_medium=rss&utm_campaign=28-june-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7627#comments Sat, 28 Jun 2014 22:24:41 +0000 http://www.3191milesapart.com/?p=7627 28june03

I have spent the past week taking care of some much-needed home renovations, the first step in a wave of changes we hope to make this year. I have fresh white walls and newly organized spaces—along with paint in my hair and repetitive stress injuries—to show for it.

As the week wore on, the weather grew cooler and wetter. These overcast and mercurial days of June are a favorite of mine, because they give way to the intense, overgrown green that is so indicative of early summer here. I found myself focusing on that green with my camera this week, wherever I saw it, and wanted to share it with you here. Happy Summer.

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20 June 14 • MAV http://www.3191milesapart.com/?p=7594&utm_source=rss&utm_medium=rss&utm_campaign=20-june-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7594#comments Fri, 20 Jun 2014 17:24:59 +0000 http://www.3191milesapart.com/?p=7594 6.19.14.M1

Just in time for the summer solstice here in the States, my new early summer Beauty & Use Collection is in the shop!

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Everyone who knows me well knows I am way more into black than blue but I break that rule entirely in the summer. I can’t get enough blue! This navy linen scarf is no exception.

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I guess it’s to be expected that I love stripes since I live in Maine. I’m not ashamed to fit in with the crowd!

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A crisp white tank is going to be my go-to piece this summer. I don’t wear a lot of tight things and this piece is both breezy and simply beautiful.

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Probably my favorite piece in the collection, I am excited to have heard your feedback about this one already through Instagram. I love the vintage look to this fabric. It will never go out of style.

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Every woman needs a silk tank. I know it’s an investment, especially when cut and sewn by hand here in Maine, but it should last just as long as you do! Silk only gets better. As my friends at Scratch Baking Co. say, treat yourself, don’t cheat yourself.

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Again with the stripes? YES! This classy linen scarf is my nod to the simplicity of well-made Irish linen.

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Thanks for checking out my new Beauty & Use Collection. As ever, everything is made with love here in Maine and is very limited in stock. I hope you love it as much as I do! Special thanks to our own Evan for modeling … such a beauty. xo

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20 June 14 • SCB http://www.3191milesapart.com/?p=7583&utm_source=rss&utm_medium=rss&utm_campaign=20-june-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7583#comments Fri, 20 Jun 2014 16:37:42 +0000 http://www.3191milesapart.com/?p=7583 23june05

We have just arrived at the summer solstice, but I feel as though summer is already in full swing—we have a trip to the Southeast under our belt and the first crop of strawberries have come and gone. I admit, I am starting to feel anxious to fill our calendar and find time for everything we love this time of year. I have a few friends that truly come alive in the summer season, but I am not one of them. I do love it, but the abundance of summer—the light, the heat, the free time for my kids, the food and flowers—sometimes overwhelms me. I have to remind myself that we don’t have to stay busy sunrise to sunset or pick all the blueberries or complete every home renovation we’ve dreamed of. This is perhaps my agrarian ancestry making itself known?

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Anyway, I am learning to find the summer joy, and this week I looked through some old summer-themed posts and photos to share with you. No pressure, just reading a book in the sunshine is a good choice too, but if you are so inclined, here’s some favorite summer recipes and activities:

Gathering my summer essentials (here are MAV’s)

Putting together a summer adventuring kit

Hang the laundry on the line

Looking forward to another crop of strawberries

Salads for dinner: I like fresh slaw with asian dressing or the caramelized corn salad in 3191Q Issue No. 1

Salad rolls are great on a hot night too.

Pickles!: I will be canning Melissa’s pickles (recipe and instructions are in 3191Q Issue No. 5), but try quick pickles if you prefer not to can.

Drinking cold brew in the morning and a gin and tonic at night.

Popsicles! Yogurt fudgesicles in Issue No. 1 or apricot strawberry yogurt

Picking wild blackberries and making blackberry oatmeal scones or crisp

Happy Midsomer!!

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9 June 14 • MAV http://www.3191milesapart.com/?p=7568&utm_source=rss&utm_medium=rss&utm_campaign=9-june-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7568#comments Tue, 10 Jun 2014 01:46:57 +0000 http://www.3191milesapart.com/?p=7568 6.9.14.M1

As SCB chose to show you outtakes from Quarterly, No 14 this week, I am choosing to show you outtakes from Quarterly, No. 15. Oh, sure, that issue is not out yet and we have not started to work on it (look for it in August), but I just know in my gut that these photographs, all shot by me on film, won’t make the issue.

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When we lay out our issues of Quarterly we do it in a very organic way. There are no editorial meetings or concept boards. We just want to show you our photographs, taken in real time, mixed in with some other every day bits of our lives. We want you to see something special in our photographs because we took them and because they blend in and overlap with whatever is going on in your world. We want you to feel inspired because you feel something. (These are our hopes, anyway.)

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Why won’t these photographs make the next issue? Oh, I don’t know if I can really tell you in words on a computer … it’s just a feeling I have. The film is either too expired and it won’t print well on paper (logistics, really) or there is something just ever so slightly off about the photo.

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That said, this is my life and I love these photographs. This is what I am seeing and doing and what I am choosing to capture on my camera in the day to day. SCB does the very same thing. We are photographers for a living but also as a way of living.

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We share with you the people whom we love and whom love us, we share with you the adventures we go on and the very mundane everyday moments seen through our lenses. Without you, there would be no sharing.

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At the end of this year 3191 Miles Apart will be eight years old. The Quarterly will have run through four years of issues. What does it all mean? Not much in the larger cosmic sense, I suppose. But it does mean something to us now. It means something deeply powerful and important. Thank you for being a part of 3191. Thank you.

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9 June 14 • SCB http://www.3191milesapart.com/?p=7554&utm_source=rss&utm_medium=rss&utm_campaign=9-june-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7554#comments Sun, 08 Jun 2014 17:00:40 +0000 http://www.3191milesapart.com/?p=7554 8june01

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Above and below: some “outtakes” from 3191 Quarterly Issue No. 14. Really, just moments from my life (almost all on film) that I sent MAV, but didn’t quite find a place in the issue.

I have been thinking a fair amount about change this June. My daughter is graduating this week from the school that she has attended for the past nine years and heading off to high school in the fall. Other small changes with work and life and family are afoot, and, of course, the coming summer season and its light gives us such a sense of change here in the Northwest (the days are so long and light-filled here that I feel somewhat of an obligation to be busy from 5:30 am to 10 at night).

I am thinking, too, of the changes that have happened since MAV and I began collaborating seven years ago. Changes to the online community, social media, and how people connect, changes in our own personal lives, and changes in what we share and offer as part of 3191 Miles Apart. When we began producing 3191 Quarterly three years ago, there were very few small publications like it; it felt exciting and fresh and completely different. It was a way to sustain our connection—with you and with each other, as well as fund in a small way what we do here every week without relying on advertisers or sponsors. Connection and authenticity have always been our goal at 3191 Miles Apart; it is truly a labor of love. Everything we do is produced, photographed, written, designed, and illustrated almost entirely by just the two of us.

Of course,  the climate and offerings of small lifestyle publications have changed in the ensuing years which is exciting, but challenging. MAV and I both love print. We so appreciate a return to something that we can hold and carry and are excited by new ideas in design. That said, what we have created can feel lost in this surge. We never wanted to create a lifestyle magazine. We wanted to share moments, not manufacture them. We are engaged in the work of telling our own stories because that is what we feel qualified to do, but we realize, too, that relying on our own stories and experiences keeps the 3191 world rather small. We know there are so many other stories to be told, other, more vibrant, tables to show, and we encourage you all to seek and support truly new, or less often heard, voices. We hope, too, that you will find meaning, nostalgia, inspiration, or beauty in our small MAV+ SCB world.

With all this in mind, MAV and I made some changes to 3191 Quarterly this year, and we hope they resonate with you. We thought of our first collaboration, A Year of Mornings, and how much joy we got out of simply seeing our photographs of everyday moments together. We decided we wanted this year to be focused  on the photography, most of it culled from the film cameras we both carry around with us every day. The photographs themselves would lead us to the stories we wanted to tell and the recipes and projects we wanted to share. It has been liberating for us! I am particularly taken with Issue No. 14 which we just released in the shop. It is quiet and tender, and, I think, quite true to our home and work lives. The second change we made was a subtle change to the design that allowed us to lower the price quite a bit (each issue is $14, or buy both for $26) while still proudly printing in the USA.

Finally, I can’t talk about 3191 Quarterly without thanking our subscribers, many of whom have been with us from day one. You guys rock. We so appreciate your faith and support and hope you are enjoying the little extras we’ve been sending to your inbox this year.

xo, SCB

ps: Years one and two of 3191Q are available as digital downloads in the shop. Year three coming soon!

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30 May 14 • MAV http://www.3191milesapart.com/?p=7526&utm_source=rss&utm_medium=rss&utm_campaign=30-may-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7526#comments Fri, 30 May 2014 20:03:07 +0000 http://www.3191milesapart.com/?p=7526 5.30.14.M1

Goodbye, May! Hello, 3191 Quarterly, Issue No. 14!

Our shop is stocked with the final springtime shop update. We hope you will take a look and we thank you. And here, some photographs of some of my favorite pages in the new issue of Quarterly.

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This is our Home + Work issue so when you buy these pages you will own a little photo album of these aspects of our lives. You will come along to work with us and settle into the quiet spaces in our homes. I find this issue very relaxing. Maybe it will help inspire you to look at or even just photograph your home/work in a new way? Or maybe it’s just nice to have a peek into our worlds? Either way, we put a lot of love into these pages and we really enjoying sharing them with you.

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One cost savings note — We are now selling Q13 + Q14 as a set for $26 so you can save a few bucks when you order them this way. You will find that option on both the Quarterly 13 and Quarterly 14 listings in the shop! We love sharing a good deal with you! xo

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30 May 14 • SCB http://www.3191milesapart.com/?p=7535&utm_source=rss&utm_medium=rss&utm_campaign=30-may-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7535#comments Fri, 30 May 2014 20:02:59 +0000 http://www.3191milesapart.com/?p=7535 30may02

Hi, hi! I added a whole warren of bunnies to the shop!

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As always, these bunnies are all handcrafted by me from cotton, linen and naturally-tanned leather and stuffed with 100% wool. They are a special keepsake to give to a little one or display at home.

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I love this particular collection because the bunnies are almost entirely constructed from fabric remnants from MAV’s past clothing collections. MAV searches high and low for the very best in natural fibers (many of them organic), and I am thrilled to put all the bits and pieces to good use (and you could get yourself a bunny to match your grey linen cap sleeve top!)

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Each one comes packaged ready for gift-giving.

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I do love making these little guys. Thanks so much for your interest and support.

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We updated Found items as well. Included is a cookie jar just like my own. I suggest you fill it with Camping Cookies.

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Of note: we recently added a shop all area to by3191, so you can more easily see everything we currently have in stock. Hope that helps!

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26 May 14 • MAV http://www.3191milesapart.com/?p=7506&utm_source=rss&utm_medium=rss&utm_campaign=26-may-13-%25e2%2580%25a2-mav-2 http://www.3191milesapart.com/?p=7506#comments Mon, 26 May 2014 19:36:41 +0000 http://www.3191milesapart.com/?p=7506 5.26.14.M1

A beautiful peony brought in by Field Florist from Portland West! (Made me feel a bit closer to you, SCB!)

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A thrifted soft cotton sweater with boats and anchors on it.

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A cat in the sun.

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Some cuttings from my front yard.

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A brunch with dear friends.

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And the sweetest baby.

All the thing super good weekends are made of. I hope you enjoyed yours! Here in the USA, and most certainly here in Maine, this is the unofficial start to summer. Feels so good!

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26 May 14 • SCB http://www.3191milesapart.com/?p=7515&utm_source=rss&utm_medium=rss&utm_campaign=26-may-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7515#comments Mon, 26 May 2014 19:36:31 +0000 http://www.3191milesapart.com/?p=7515 26may05

I have spent the majority of the weekend sewing up little bunnies. A big batch will be added to the shop on Friday, May 30th.

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But, I did enjoy one day off! Started with Sunday scones and my first local strawberries of the year.

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We drove to the coast for a fleet of beers and wood-fired pizza at Fort George Brewery in Astoria.

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Followed by a lot of wandering and exploring at some of our favorite haunts.

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An afternoon pick-me-up.

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And home again with a few new-to-me treasures with which to work. (Try as I might, I can not resist blue).

Wishing everyone a little break from the routine!

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17 May 14 • MAV http://www.3191milesapart.com/?p=7482&utm_source=rss&utm_medium=rss&utm_campaign=17-may-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7482#comments Sat, 17 May 2014 20:00:05 +0000 http://www.3191milesapart.com/?p=7482 5.16.14.M1

I am lucky to have quite a cookbook collection. Some, I must admit, I use more for visual or recipe inspiration rather than actual cooking but since being in the kitchen is a hobby of mine, I do feel the need to continue to build my cookbook collection nonetheless. I love cookbooks!

I am often asked which cookbooks are my favorite so I thought today I’d mention a few. I will likely follow up with another post soon mentioning more favorites and featuring a recipe or two. For today, these are the five that are usually out on my kitchen counter. Happy cooking!

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Short & Sweet by Dan Lepard
This British baking book is really wonderful. I love the cheerful tone and how it categorizes the baking into approachable sections which include cakes, cookies, bread, sugar candy, etc.. It also includes tips on baking which I often refer to when I am messing around with my own recipe testing. My favorite recipes so far include: Lemon Butter Cake, Pear Upside-Down Cake, Sour Cream Butter Cake and Simple Bagels. I am only just cracked the surface on this book!

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Franny’s by Feingerg, Stephens & Clark
This was a birthday gift just this past December and I have already found it to be a fantastic match for my kitchen. The recipes are completely do-able and really delicious! Since I am Italian I gravitate toward this kind of cooking and can’t wait to see what my weekend trip to the farmer’s market will inspire me to find and make in these pages. My favorite recipes so far include: Spaghetti With Artichokes, Warm Controne Bean Salad With Radicchio And Pancetta, Linguine With Meyer Lemon and Olive Oil Cake. I have yet to try their pizza dough but plan to do so this summer!

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Whole Grain Baking by King Arthur Flour
I’m not sure where I would be without this book. I use it every week! There are not beautiful photographs but rather just well-tested and tasty recipes. At the very least I use a lot of these recipes as a jumping off point for my playtime in the kitchen. I highly recommend this book! My favorite recipes these days include: Crumb Coffeecake, Chocolate Zucchini Cake, Whole Wheat Piecrust and Blueberry Corn Pancakes. (Note: another favorite of SCB and myself, in this same vein, is Good To The Grain!)

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A Homemade Life by Molly Wizenberg
I love the combination of recipes and storytelling in this fabulous book. Molly is such a character! I’m honored to call her a friend. After first reading the book years ago I ran to the kitchen to make the Stewed Prunes. Amazing! I have made them many times since. I find Molly’s recipes to be simple and satisfying. If you don’t have this book I highly recommend you get a copy as it will become a staple in your kitchen! (Note: I am excited to read Molly’s new book, Delancey, and will write about it soon.) My favorite recipes so far include: the aforementioned Prunes, the Winning Hearts And Minds Chocolate Cake, Sliced Spring Salad With Avocado And Feta,  French Style Yogurt Cake With Lemon and Scottish Scones.

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The Kitchen Diaries by Nigel Slater
I am always love love loving this book. I have used it consistently for years now and highly recommend it! I don’t really know if it was one of the first of its kind, to combine diary entries with the seasons and simple recipes, but I feel as if it was. When it first came out it was a revelation to me! It’s so charming and the recipes are so simple. My favorite thing is that I can look up the month that I am in to see what Nigel was making and usually find something that makes good sense for me to make as well. I have not had one bad recipes out of this book. I will continue to use it each week for quite some time! My favorite recipes of late include: Mustard Chops, Lemon And Basil Linguini, Orecchiette With Roast Tomato And Basil and Orange And Ricotta Pancakes.

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17 May 14 • SCB http://www.3191milesapart.com/?p=7493&utm_source=rss&utm_medium=rss&utm_campaign=17-may-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7493#comments Sat, 17 May 2014 19:59:49 +0000 http://www.3191milesapart.com/?p=7493 17may06

Friday night, which used to be our breakfast-for-dinner night, has morphed into our snacks for dinner night, often accompanied by a movie or a chance to catch up on episodes of The Daily Show or Cosmos. Sometimes it’s a smorgasbord of what’s left in the fridge, sometimes something special from the deli or cheese counter, and sometimes it’s popcorn and smoothies.

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This week I was working from home and was able to bake up a batch of pita bread (my recipe is in 3191Q Issue No. 7, and I promise you, it’s quite simple to make!) I wanted a new taste (and color!) to go with it and remembered a recipe for carrot hummus I had come across a while back.

Based off one from the River Cottage Restaurant, it was fragrant with cumin and citrus and fairly simple to prepare. I altered it a touch to accommodate what I had on hand and suit my own tastes (the original calls for orange juice—I thought that might be a bit sweet). It went over well at snacky dinner, and I had the leftovers on toast with avocado for breakfast the next day. Enjoy!

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Carrot Hummus
Adapted from this recipe at the Washington Post

1 pound carrots
3 garlic cloves
6 tablespoons olive oil
1 teaspoon honey
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
salt and pepper
1/2 teaspoon lemon zest
juice of one small lemon or 1/2 large
3 tablespoons of tahini (or sub in another nut or seed butter…cashew would be amazing)

Preheat oven to 400 degrees. Scrub or peel the carrots and chop into smallish chunks. Mix 4 tablespoons of the oil with the honey, cumin and paprika in a bowl big enough to hold the carrots. Leaving the skins on, smash the garlic cloves with the side of a knife. Add the carrots and garlic to the oil and toss to coat. Lay the carrots out in a roasting pan (I use a cast iron skillet) and drizzle any remaining oil and spice mixture over the top. Sprinkle with salt and pepper. Roast for 20-30 minutes, or until carrots are soft and browned at the edges (of note, you can stop here and just eat the roasted carrots—they are delicious). Allow to cool slightly. Remove garlic and peel away skins. Place roasted garlic in the bowl of a food processor and add the carrots, making sure to scrape all the wonderful caramelized bits into the mixture. Add the remaining olive oil, lemon zest and juice, and tahini. Pulse until smooth and uniform, scraping down the sides as necessary. Add a touch more olive oil if needed to achieve a smooth consistency. Taste and season with salt and pepper or more lemon to suit your preference.

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3191 Quarterly : Issue No. 14 http://www.3191milesapart.com/?p=7477&utm_source=rss&utm_medium=rss&utm_campaign=3191-quarterly-issue-no-14 http://www.3191milesapart.com/?p=7477#comments Thu, 15 May 2014 04:20:25 +0000 http://www.3191milesapart.com/?p=7477 Jennifer

3191 Quarterly : Issue No. 14

Submitted by Jennifer

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9 May 14 • MAV http://www.3191milesapart.com/?p=7452&utm_source=rss&utm_medium=rss&utm_campaign=9-may-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7452#comments Fri, 09 May 2014 21:34:18 +0000 http://www.3191milesapart.com/?p=7452 5.9.14.M1

You have asked and we have heard you! Today, we are so happy to bring back to life all of our Quarterly 5–8 content as you can now purchase digital issues of our beloved Issues 5–8 in the shop. We have added these offerings to last year’s release of Digital Issues 1–4 and are so very happy to bring you hundreds of pages of our original content, loads of recipes, fun and energizing projects, write-ups on things we are inspired by and many photographs of our families, homes and real lives once again. Thank you for inspiring us to bring these issues from 2012 back to life!

Below you will find a few of my favorite spreads from each issue. 3191 Quarterly is a labor of love. We do not take ads or have any corporate sponsors. We create these pages for ourselves and for you. This is our offering to the creative community and to each other.

Thank you for supporting us and coming along for the ride! You can find 3191 Quarterly Digital Issues 5–8 right here. They are $8 sold as single copies and $28 for the set of four issues.

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9 May 14 • SCB http://www.3191milesapart.com/?p=7465&utm_source=rss&utm_medium=rss&utm_campaign=9-may-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7465#comments Fri, 09 May 2014 21:33:55 +0000 http://www.3191milesapart.com/?p=7465 9may01

Over the past few weeks, as we prepared Issues 5-8 (year two) of 3191 Quarterly to be released in digital format, it has been a treat to revisit this journal of our lives—to see how my children have grown and changed in the relatively short time since the issues were first published, and to revisit the projects and recipes that remain tried and true favorites.

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I even found myself in the yard with clippers, searching out the perfect forked branch, so I could make another branch weaving (instructions can be found in Issue No. 8).

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I have found that our new digital issues are ideal for the projects and recipes, as instructions, materials and ingredients are so easy to access on the go. 3191Q is a true labor of love for MAV and me, so giving this work a new life feels really satisfying. I know many of you have been asking for access to these issues for some time, and we’re thrilled to share them with you.

As always, thank you so very much for your continued interest and support—longtime readers and new visitors alike—our little 3191 team truly appreciates you!!

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ps: To see some of the branch weavings and other projects created by our readers, check out our 3191 Album!

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4 May 14 • MAV http://www.3191milesapart.com/?p=7425&utm_source=rss&utm_medium=rss&utm_campaign=4-may-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7425#comments Sun, 04 May 2014 19:59:24 +0000 http://www.3191milesapart.com/?p=7425 5.4.14.M1

Here we go again! Time to talk about the closet CLEAR OUT. As you might remember, I have spoken about this in the past and written a longer piece on the topic in our Quarterly magazine. This is something I feel extremely passionate about. So … here we go again!

This time I will keep things shorter and to the point. I want to give you a few tips about the “in between” clear out.

Where I live, spring is here and summer is fast approaching. Since our spring season is so very fleeting (!), I call this an “in between” time in my closet. I’m really not ready for sundresses (well, I should say that I am ready but Maine, however, is not) and so very done with wool sweaters.

Let’s get to the tips, shall we?

1. My goal at this time of year, in the “in between,” is to purge. This is a chance to get rid of items I did not wear at all over the winter. I am ruthless. So, tip number 1: BE RUTHLESS. Start the clear out with the items that are the most out of season (so at this point in the year for me, that would be wool and when I am done separating these woolens I put them in the basement in my winter tub). Pull them out one at a time and try them on. If you did not touch it all winter it should automatically go in the “give away” pile, no questions. Now, at the end of that section of the closet, I give out one reprieve. I go back to the “give away” pile and allow myself to pull back in one item but one item is it! This time around it was a broken in brown wool sweater that I did not wear at all this winter but I kind of wanted to play with wearing it this summer. I thought, perhaps, it could look cute and feel right with shorts on a cool summer night. We’ll see! If that sweater still has not been worn at the end of the summer it’s going out. Be ruthless!

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2. The “in between” seasons tend to be a time of layering. So, you can be duped into keeping more layers than you actually need or wear. Even with 7 days in one week do you really need all those long-sleeved shirts? Do you need all of those tank tops? Do you love them all? So, tip number 2, BE REASONABLE. When you get to the tee and tank section of your closet make a count. How many do you have? How many do you really need? Base your answers on two realities: how often do you do laundry and how often do you wear layers. If they sit there untapped week after week they don’t need to be taking up space in the closet or in your world, you know that! Be honest with yourself even if it means getting rid of things you might wear.

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3. In about a month I will be getting my summer tub from the basement and I will need to integrate those desperately missed pieces into the closet I am cleaning out now. So, therefore, it is important that I leave some extra space in this newly-cleaned-out closet. So, tip number 3: BE SKIMPY. If you live with a more sparse closet for a few weeks, before you get out the coming season’s items, you will get used to how clean and organized your closet can be. This means you are unlikely to junk it up again! It also means you will wear those pieces that you chose to keep during this “in between” season which is why they are there in the first place … to be worn!

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And a few little side tips that can be used all year ’round for your clear outs:

+ Wear your pj’s or a comfortable outfit. You can easily try things on when you have clothing on that comes on and off readily. Our tendency is to just keep things that we think fit. Well, now is your time to really figure out if they do. If they don’t fit, don’t keep them!

+ Bring in a trash bag. Some things just can’t be given away, re-purposed or used as rags and that is just okay. It’s okay! I had to throw away a few pairs of socks this time around because they were just too worn to be mended or the elastic was just done in or I was just over them entirely and didn’t want someone else to put their feet in my dingy old socks. I am not a person of waste so I feel it’s okay to throw out a few items like these if need be.

+ Take organization to a new level! I mean, when else is your closet going to look this amazing? Probably not until the next clear out. So, that said, if you want to color coordinate your t-shirt pile, go for it! It’s so pleasing! Sure, it won’t stay that way forever, maybe not even for a day, but it can be so lovely just for the moment. On this last clear out I put all of my stripes and dots in one pile. Won’t last long but I sure do like it this weekend!

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+ And lastly, have fun! My companions, Charle and Scotch, are always by my side when I do my clear out (I actually think they get sad because they think I am packing for a trip!), and that is always lovely company. I wear my headphones and pump the music up loud! I enjoy it the fact that when I am done I will have a closet full of things that I will actually wear. It’s inspiring and refreshing. At least I think so!

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4 May 14 • SCB http://www.3191milesapart.com/?p=7438&utm_source=rss&utm_medium=rss&utm_campaign=4-may-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7438#comments Sun, 04 May 2014 19:59:15 +0000 http://www.3191milesapart.com/?p=7438 4may01

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Now that spring is in full swing, I have been making some adjustments to how I eat to suit the new warm temperatures (or sometimes warm) and take full advantage of all that is fresh and abundant. In the winter months, I really crave something hot at lunch and usually have a soup or heat up some  leftover roasted veggies to have with a fried egg. In the warmer months, I will pack or fix myself a big salad for lunch each day. I never tire of salad (as long as I mix up the ingredients a bit), but I do tire of prepping and assembling them!

I have found that a once-weekly salad-prep hour really makes a huge difference. Having everything ready to throw in a bowl or lunchbox saves me from finding myself overindulging at the food carts or skipping a proper lunch altogether and snacking my way through the day. I just finished my salad prep (along with some of my other weekly prep—I’ve visited this whole idea before), and thought I’d share some of my salad-specific tips with you.

Lettuces/greens: This is my biggest stumbling block to making myself a salad—fresh, dry greens. So much easier to do it all at once! I rinse my greens thoroughly (if they are looking limp, I will immerse them in some ice water), and give them a good spin in a salad spinner. Then I lay them out to completely dry before I pack them in sealed bags. They stay fresh all week!

Veggies: I find that, for the most part, I prefer to chop my vegetables up the day I eat them, but I do make sure I have cleaned and peeled and prepped produce as much as possible. I like grated beets and carrots, so sometimes I will do a big batch of those in the food processor and store them in a sealed glass jar. Root vegetables might get diced and roasted to add cold.

Grains and legumes: It’s essential to cook these ahead of time! I love having cold farro, barley, wild rice or quinoa in my salads— just cook them in salted water and let them take on the flavors of the salad later. Lentils and beans can be made ahead as well. A favorite salad of mine is arugula with tiny french lentils and roasted sweet potato.

Nuts and seeds: I make sure I have a stash of these in the pantry, roasted or toasted and ready to toss on top. Sunflower and pumpkin seeds are a favorite of mine along with almonds and hazelnuts.

Protein: I don’t worry too much about having protein in my salad, but I do usually hard boil some eggs and set aside some grilled fish or roasted chicken to add to my lunch. Crumbled feta or goat cheese is great to have on hand too.

Dressings: Vinaigrettes are quick to put together to suit your own tastes. The general rule is three parts oil to one part vinegar. I find I like things a bit more acidic, so I add lemon juice as well (or use all lemon and no vinegar). Other additions are mustard, honey or maple syrup to sweeten, shallots or fresh herbs to add a bite, lemon zest for zing, and good course salt and fresh ground pepper. Making dressing is a great way to experiment and develop your palate, adding and tasting as you go along as you learn to find that right flavor balance. This week I had chive blossoms in the garden, so I made chive blossom vinegar (I just placed some clean blossoms in a sterilized jar and covered them with white vinegar that I had heated to just before boiling). The vinegar will sit for a week or two in a dark place until it’s fully ready, but I dipped into it a little early for this week’s vinaigrette. If I’m in the mood for a creamy dressing, I will mix lemon with yogurt and fresh herbs (it’s great on sandwiches too).

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25 April 14 • MAV http://www.3191milesapart.com/?p=7400&utm_source=rss&utm_medium=rss&utm_campaign=25-april-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7400#comments Fri, 25 Apr 2014 18:20:39 +0000 http://www.3191milesapart.com/?p=7400 4.25.14.M1

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My second, and last for this season, spring collection is now in the shop! Beauty & Use Nine is here! I have four special pieces … up top is my newest design. Green, stripes, linen, short sleeve … a MAV favorite.

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Golden yellow, flowing, woven, cotton, v-neck … this goldenrod top is a beauty!

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Pink and white like frosting, soft, draping, pop of color … I really do love this pink scarf!

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Silk, soft, simple green stripe, breezy … this tank top is the crown jewel of the collection.

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And, thanks to our own Chloe, each piece comes wrapped in hand-painted wrapping paper! This paper can be saved and reused or even hung on the wall as an art piece. Yay!

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Thank you for looking at my new collection. As ever, each piece is carefully handcut and handsewn, with love, right here in Maine. I will have my first summer collection out in June. Stay tuned! xo

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25 April 14 • SCB http://www.3191milesapart.com/?p=7414&utm_source=rss&utm_medium=rss&utm_campaign=25-april-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7414#comments Fri, 25 Apr 2014 18:17:04 +0000 http://www.3191milesapart.com/?p=7414 25apr04

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You know I love my blues and grays and neutrals, but I find myself thinking in spring colors this week! Maybe it is MAV’s newest collection? I found a few of those of those fabrics for her, and I love seeing how she re-imagined them as tops and scarves. Or maybe it is my new Bonne Maison socks from More & Co in the best Easter-egg colors (socks are how I am comfortable wearing color!). Or the vintage handknit sweater my daughter insisted I bring home from the thrift store. Or maybe it’s just that Portland West is awash in pink and petals this week. In any case, I’m feeling it.

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We have some color left in our first Found Collection of the year too! I would take these woven napkins on a picnic!

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And, finally, we have one more spring surprise for you!!! I had so much fun following the directions for these fabric origami butterflies in Made By Hand, that I made a whole flight of them (using scraps from MAV’s past collections!). From now on, every purchase of Made By Hand will come wrapped with an origami butterfly to get your inspiration flowing. Great gift for Mom’s Day!

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20 April 14 • MAV http://www.3191milesapart.com/?p=7382&utm_source=rss&utm_medium=rss&utm_campaign=20-april-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7382#comments Sun, 20 Apr 2014 21:51:19 +0000 http://www.3191milesapart.com/?p=7382 Processed with VSCOcam with f2 preset

A beautiful easter spring celebration day here in Maine with friends and family. We brought carrot cake muffins with drawings courtesy of this guy!

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I also made some soft sugar cookies rolled in pink sugar (look for the recipe in the next issue of 3191 Quarterly coming in just a few weeks).

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I wore my new striped More & Co. socks and old pink Dieppa Restrepo shoes (dots & stripes were requested by our hosts).

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We basked in the sun despite the chilly temperatures (it has been one long winter and 49 degrees can feel like 80 if you need it to).

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We drove home feeling grateful for our friends, family and the time spent together on a lazy spring Sunday. Happy spring days to you all! xo

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20 April 14 • SCB http://www.3191milesapart.com/?p=7389&utm_source=rss&utm_medium=rss&utm_campaign=20-april-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7389#comments Sun, 20 Apr 2014 21:50:49 +0000 http://www.3191milesapart.com/?p=7389 20apr07

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Happy springtime wishes from Portland West!

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11 April 14 • MAV http://www.3191milesapart.com/?p=7371&utm_source=rss&utm_medium=rss&utm_campaign=11-april-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7371#comments Fri, 11 Apr 2014 16:46:08 +0000 http://www.3191milesapart.com/?p=7371 4.11.14.M1

Today a very exciting collaboration announcement — This month Stephanie and I took some photographs for our friend Yumiko at Fog Linen Work! We are the featured photographers of the month on her website right now. So exciting!! Note – If you refresh the page you will see all of our diptychs.

You may know Fog Linen Work (and if you don’t, you should!) and we have been longtime fans. I carry the line in my own shop, More & Co., and the Fog Linen pieces are always among the longest lasting in SCB and my kitchens.

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The featured products in our photographs are:
+ Tablecloth
+ Scarf
+ Blanket
+ Socks
+ Apron

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Thank you to Yumiko for always inspiring us with your beautiful linen goods. xoxo

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On another note – Don’t miss FREE WORLDWIDE SHIPPING on 3191 Quarterly, No. 13, in our shop all weekend long. Get there now!

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11 April 14 • SCB http://www.3191milesapart.com/?p=7358&utm_source=rss&utm_medium=rss&utm_campaign=11-april-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7358#comments Fri, 11 Apr 2014 15:28:07 +0000 http://www.3191milesapart.com/?p=7358 10april4

I have spent the last few weeks helping my parents move from a large home to a much more modestly-sized condo. While they have moved multiple times in their adult lives, this is the first time they have had to downsize and make some difficult decisions about which of their possessions to keep in their home and which to give up or pass on. It is hard, sometimes emotional, often exhausting, work.

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This process has left me questioning the choices I make in my own home. My husband and I moved to Portland 15 years ago with little more than could fit in the station wagon we drove across the country. Newly pregnant, I spent the first few weeks in my new city sleeping on the hardwood floors of our empty apartment. At the time, I was overwhelmed with worry about how we were going to create a home for our child, but now I find myself nostalgic for the simplicity of our lives (but grateful for a mattress).

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We have, over the years, bought a home and filled it with a cobbled together collection of cast-offs, secondhand finds, gifts from our artistic friends and family, and hand-built treasures. Almost everything has a story, each object is heavy with meaning and memory. As much as I aspire to simplicity and abhor clutter, I find my home beginning to overflow with all this goodness.

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This week, as I brought home a few small treasures from my parents’ home (and one large rocking chair), I thought about the balance of nostalgia and restraint, and the work I need to do in my own life and home. It is liberating to think more about what I don’t need than what I aspire to acquire, leaving psychic and physical space for all that is still to come.

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Home is also the focus of the next issue of 3191 Quarterly which will be out in May (shipping to our subscribers first, and then made available in our shop). This weekend, we are offering FREE WORLDWIDE SHIPPING on our current issue, 3191 Quarterly Issue No. 13 which has the theme “Out + About”. We wanted to welcome all the new visitors who discovered us through the Instagram feature as well as say thank you to those of you who have been with us all along.

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It is a great opportunity to explore more of what we do, with every issue just $14 each. As always, we are extremely proud that our publication is produced, photographed and written entirely by the two of us—free of advertising and sponsorships and printed in the USA. It is truly a labor of love and a celebration of everyday beauty, and we are very excited to make it a little easier to bring one home or to send one to your own faraway friend this weekend.

Thank you!

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6 April 14 • MAV http://www.3191milesapart.com/?p=7347&utm_source=rss&utm_medium=rss&utm_campaign=6-april-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7347#comments Sun, 06 Apr 2014 17:23:51 +0000 http://www.3191milesapart.com/?p=7347 4.6.14.M1

I feel a small triumph in my life these days as we have made it to April. Hurray! The long winter is done and we all made it. Sure, I nearly killed my sweetheart from being locked in the house together too much and I put on a few pounds because I couldn’t walk on the sidewalks without falling and I got hooked on Scandal and needed an episode every few days like a drug but it’s all done now! Don’t we feel good?

And to that end, this week I wanted to share just a few things that I’m feeling good about these days. Let me know what you’re feeling good about! (Email mav{at}3191milesapart{dot}com)

Up top — I’m buying the “2 for $12″ tulips at the grocery every single week. I can get these babies to last for a full week if I take good care of them (trim them and give them fresh water every few days) so while we are weeks away from buds on our trees, at least I’ve got this flower power in the house!

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I finally decided on which Jen Judd-McGee Coasters I wanted and treated myself to a set. I am drinking a ton of hot tea as the season changes (gotta get in those nettles to help with my allergies) so these guys go to every table I set my cup on. Love them and always love a bit of Jen in my life!

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I always treat my face to something special at this time of year. The winter in Maine is so hard on our skin! I usually search out a wonderful and luxurious oil. Right now I am in love with Aurelia (as you can see I’ve made a mess of my bottle) and it’s worth every penny. The bottle will last you a year and your skin will thank you.

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I have removed all signs of wool blankets from my house and traded in cotton and linen. This is my newest treat from Fog Linen (stay tuned for a little collaboration with Fog soon!). I love the size and weight of this blanket. It has been keeping my warm but not making me itch! And it’s stunning.

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I’ve been moving away from heavy snacks as spring has arrived, and going for lighter more energy packed treats. The apple + peanut butter combo reminds me of being a kid so I have been heading this way a few times a week. A little kid-inspired food is always a nice boost in the afternoon.

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I’m back in my yellow phase! This hits me for just a few weeks around this time every year so I grabbed a few treats from work and am feeling so pleased with myself. Soon I will match the forsythia. Lovely!

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6 April 14 • SCB http://www.3191milesapart.com/?p=7339&utm_source=rss&utm_medium=rss&utm_campaign=6-april-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7339#comments Sun, 06 Apr 2014 16:05:47 +0000 http://www.3191milesapart.com/?p=7339 6april03

Over our spring break, we rented a funky little house right on the Salmon River on Mt. Hood for a few nights. The location was stunning—verdant, lush and happy with early spring. We entertained ourselves with hikes and books and games and exploring, free of expectations and agendas.

I had some of the film I shot processed this week and was reminded of the riverside terrariums we made one morning and thought I’d share how we put them together. This was a totally impromptu project—we started with some empty jars from food we brought with us and a desire to bring a bit of the mountain home and that was it.

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We found a cache of river stones along the banks of the river and added an inch or so of the tiniest ones for drainage. Had I planned this project, I would have then added a layer of activated carbon which absorbs moisture and odors, but we went without.

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Next came a layer of soil.

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We gently collected the smallest forest ferns and moss, careful to include their roots and arranged them in our jars (my kids have long, skinny hands, seemingly built for arranging things in jars, but you could use a long teaspoon or other tool).

The last step was to add sticks, stones, bits of lichen and other found objects to the jars and add a bit of water. Two weeks later, the terrariums are still lush and thriving in my kids rooms (even without the carbon, though we may add some to the jars)—riverside memories captured in a jar.

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30 March 14 • MAV http://www.3191milesapart.com/?p=7318&utm_source=rss&utm_medium=rss&utm_campaign=30-march-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7318#comments Sun, 30 Mar 2014 20:40:23 +0000 http://www.3191milesapart.com/?p=7318 3.30.14.M1

As usual I had the wrong date on my calendar for SCB’s birthday. I have no idea why I always think it’s the 31st. But actually … it’s today! I know she might be a bit miffed at me (but she will forgive me) for wishing her a big public HAPPY BIRTHDAY but I had to do it!!!

Happy birthday! Love you, Steph. Hope you enjoy a great day today and a fantastic new year ahead. I had to dip into your star sign and what I found was completely true — “The great strength of the Aries-born is in their initiative, courage and determination. These folks love to get things going and are fearless along the way.” SO true! xo

And for my gift … a simple jam cake. Enjoy!

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Simple Jam Cake

3/4 C unsalted butter, softened
1/4 C natural sugar + 1/2 C natural sugar
4 eggs, separated
2 t vanilla
1 1/2 C almond meal
1/2 t cinnamon
zest of two lemons
1/4 t salt
1/2 C buckwheat flour
fruit jam (I use St. Dalfour because it doesn’t have added sugar so you can really taste the fruit.)

Pre-heat oven to 350ºF. Prepare a 9- or 8-inch round cake pan with butter or oil and then line the bottom with parchment paper. Using a standing mixer, cream butter with 1/4 C sugar until light and fluffy. Beat in egg yolks one at a time and then mix in vanilla followed by the almond meal, cinnamon and lemon zest. Transfer the thick batter to another mixing bowl and clean up your standing mixer bowl to prepare for the egg whites. Add egg whites and salt to your clean dried mixing bowl and beat until soft peaks form. Add 1/2 C sugar and beat again until soft glossy peaks form. When egg whites are ready, add a few spoonfuls into your batter gently folding them in. Then, add a few spoonfuls of your buckwheat flour gently folding that in. Rotate back and forth between egg whites and buckwheat until everything is mixed into the batter. Be gentle and take your time with this step. Spread batter into cake pan and bake for 25–30 minutes or until it starts to brown a bit and sides of cake pull away from the pan. Cool on a rack for 10 minutes and then turn the cake out to further cool. When the cake is completely cooled, slice it in half and spread in your jam (I use raspberry, mainly, but anything will do). Bring the two layers together and top with icing sugar if you wish. Serve with vanilla ice cream or lightly whipped cream.

Note: If you want to make this cake taller just double the recipe and make it in two cake pans or one tall (3-inch) cake pan. You can also bake this cake in a 6-inch cake pan and cut it into 3 layers. That is very cute too!

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30 March 14 • SCB http://www.3191milesapart.com/?p=7322&utm_source=rss&utm_medium=rss&utm_campaign=30-march-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7322#comments Sun, 30 Mar 2014 20:36:36 +0000 http://www.3191milesapart.com/?p=7322 30march1

This week I had a hankering to do a “just for fun” craft—making things and experimenting with supplies on hand is a true meditative practice and stress-buster for me.

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I pulled out my copy of Lena Corwin‘s Made by Hand. MAV and I had so much fun doing the photography for this book (we have posted about it here and here and here), and I have long promised myself that I would make it through making all the projects in the book, I was daydreaming about it the entire time I photographed the makers in Brooklyn, in fact!

I was looking for a quick project, so I adapted Cal Patch’s braided cotton jersey rugs instructions to make hot pads. Because I have so much wool on hand, I used it in place of the cotton jersey (much of what I used was leftover melton wool from making bunnies, but I used some wool jersey as well which was much easier to work with). Otherwise, I followed Cal’s instructions, just finishing off sooner and adding a leather strap for hanging.

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These were so fun and relatively mindless to create that I am determined to make a full rug now, using wool again as I love its feel and durability.

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After that, I am on to the next MBH project! You can see more examples from the book and purchase it in our shop—there are projects for the beginner to the more experienced crafter which I love. If you already have the book and have been making projects, Lena recently set up a hashtag on Instagram to share them with us, it’s #LCMBH.

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21 March 14 • MAV http://www.3191milesapart.com/?p=7289&utm_source=rss&utm_medium=rss&utm_campaign=21-march-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7289#comments Fri, 21 Mar 2014 19:00:37 +0000 http://www.3191milesapart.com/?p=7289 3.21.14.M5

A new year calls for a new way of doing things. I’m feeling pretty excited about this new year of my Beauty & Use clothing line, now in the shop!

My pieces will remain hand-cut and hand-sewn in small batches here in Maine but the small batches have gotten even smaller as I have decided to rededicate myself to creating clothing as unique as you are! That means keeping the numbers small and the super special fabrics changing. And just wait until you see some of the fabrics I have in store for you!

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I am starting out the year with some of my own personal favorite fabrics and tones … grey and blue, washed linen and beautiful organic cotton. I remain true to the simple cuts I like to wear and have a few new or adjusted patterns in the mix.

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I am still on a quest to create pieces that can be worn all year round and those that can be layered into your already fabulous wardrobe. I want these additions to your closet be seamless. I also want them to be pieces that only get better with wear. That is my pledge!

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And the best news: I will have another Collection of new pieces coming out in just a matter of weeks! Mark your calendar for April 25th and follow us on Instagram to see sneak peeks soon.

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The other fun new aspect of this years’ Beauty & Use Collections is that we plan to photograph them on film by the very best bestie: RTS. Our “models” will rotate and we started close to home with the most reluctant of models … me! Yikes!

NOTE – If you are wondering where I got these amazing baseball caps then you need to head straight over to LDBA Brooklyn. Sara carries these caps in her shop and I love them so!

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Special thanks to all of those who purchase from Beauty & Use Eight. There are only 38 pieces in this special collection (the fabrics are seen above) and I am so grateful for your dedication and your support. xo!

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21 March 14 • SCB http://www.3191milesapart.com/?p=7287&utm_source=rss&utm_medium=rss&utm_campaign=21-march-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7287#comments Fri, 21 Mar 2014 18:21:15 +0000 http://www.3191milesapart.com/?p=7287 21march03

Happy Spring! I do love this transitional time of year. Oregon has a pretty spectacular spring (and spring-like temperatures and showers last well into July, so we really get to enjoy it, ha). Along with the transitioning and blooming of the natural world, I have been making subtle changes to my routine and wardrobe and diet. Feels good.

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In celebration of the spring equinox, I wanted to share some moments from our archives to get you in the spirit.

:: I am going to roll up my sleeves and get to my spring cleaning this week (and for recipes for some of my favorite natural cleaners, download a PDF of 3191Q Issue No. 3).

:: The rhubarb in my garden is not quite ready yet, but I am going to seek it out at the market—maybe for a crisp or arugula salad with rhubarb dressing or rhubarb syrup for cocktails.

:: I am already bringing home bouquets of found flowers. If things are not blooming where you are yet, think about making the most of a grocery store bouquet. (Springtime sunprints are fun too).

:: Easter falls late in the season this year. Plenty of time to play with naturally-dyed eggs (shibori-style eggs and feather eggs work with natural or store bought dyes).

One last springtime note: thank you to everyone who so quickly snatched up bunnies from the shop. At the moment, there is still one waiting for a home!

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15 March 14 • MAV http://www.3191milesapart.com/?p=7262&utm_source=rss&utm_medium=rss&utm_campaign=15-march-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7262#comments Sat, 15 Mar 2014 19:10:01 +0000 http://www.3191milesapart.com/?p=7262 3.14.14.M1

I’m addicted to two things right now:

One – Scandal (just watched my first episode this week and then proceeded to blow through the entire first season in two days … so bad it’s good!) and Two – chocolate chip cookies of all kinds (can’t stop thinking about chocolate chip cookies)!

A co-worker brought some coconut chocolate cookies into work the other day and they were amazing (and much needed)! From that inspiration, this recipe was born.

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I love coconut so much, and I love good dark chocolate too, so the combination is dreamy here. The longer you leave these cookies sitting in the cookie jar, the more you will taste the coconut. The recipe is big enough to make cookies for a few days so you’ll see what I mean into day two and three.

If you don’t regularly stock coconut oil in the house you can use all butter here. I just like the addition of coconut oil in both taste and texture and I stock it in my pantry.

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Coconut Chocolate Chip Cookies
makes about 2 dozen medium-sized cookies or about 60 tiny cookies

2 C whole wheat flour
1/2 C almond meal (or finely ground almonds)
1 t baking soda
1 t salt
1/2 C unsalted butter, softened
1/3 C coconut oil, melted, cooled to room temperature
3/4 C brown sugar
3/4 C natural sugar
2 eggs
2 t vanilla
2 C dark chocolate chips
1 C unsweetened shredded coconut

Preheat oven to 350ºF/180ºC. Prepare cookie sheet with a layer of parchment paper. Sift flour, almond meal, baking soda and salt together, set aside. In a standing mixer with a paddle attachment cream together butter, coconut oil and sugars. Beat until very light and fluffy (about 5 minutes). Add eggs one at a time beating well after each addition. Add vanilla, beat the mixture well again. Add in the dry mixture and mix on very low briefly. When dough is barely mixed at all, stop and add in coconut and chocolate chips. Again, mix on slow until cookie dough comes together. Scoop dough onto your prepared cookie sheet and bake for 10–12 minutes. Let cookies cool on the cookie sheet for 5 minutes before removing to a cooking rack.

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Cookie Variations: You can make a few dozen more pillow, larger cookies by scooping round mounds onto your cookie sheet and baking them as is (middle cookie in the above photograph). I also like to bake tiny cookies by scooping little teaspoonful mounds onto the cookie sheet, twenty at a time (left cookie). A tip I recently got from my friends at Scratch Baking Co., was to open the oven half-way through the baking process and gently push down the cookies. I used a spoon to do this on my little cookies, wiping it each time so the chocolate did not get messy, and I loved the results. The cookie had a crispy edge and a chewy inside. So nice. You can also turn the oven up to 375ºF, scoop and press your dough mounds down before they go into the oven, and bake the cookies for 9–10 minutes for a crispier cookie all around (right cookie).

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15 March 14 • SCB http://www.3191milesapart.com/?p=7276&utm_source=rss&utm_medium=rss&utm_campaign=15-march-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7276#comments Sat, 15 Mar 2014 19:09:19 +0000 http://www.3191milesapart.com/?p=7276 15march01

Spring has arrived in my Portland, and it is terribly distracting. We have had long, sunny days, the trees have burst forth in pink finery, daffodils stand proud in nearly every yard, and we find ourselves happily hat-less and sock-less.

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I had a full plate of work this week, but I spent a fair amount of time porch-sitting, flower chain-making, and springtime daydreaming. I couldn’t help it.

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I did manage to get a collection of bunnies ready for the shop update next Friday, March 21. They are all one-of-a-kind with hand-felted wooly polka dots in my favorite spring colors. If you are hoping to get your hands on one, make sure you sign up on our mailing list (at the top right of this page) as they sometimes sell out quickly! MAV will have a new collection in the shop as well. We are very excited to offer our first collections of 2014!

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Please note: this will be our last week for the CLEAR OUT Collection at by3191. We have totes, clothing and pillows by Melissa Frantz at significant discounts (we have marked a few things down even further!). Take advantage before they disappear!

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7 March 14 • MAV http://www.3191milesapart.com/?p=7220&utm_source=rss&utm_medium=rss&utm_campaign=7-march-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7220#comments Fri, 07 Mar 2014 19:53:49 +0000 http://www.3191milesapart.com/?p=7220 2.28.14.M1

As you know from a few weeks ago, I have been really down about feeling so cold of late. I have done everything I can to warm myself. I’ve been wearing two pairs of socks, four layers of clothing and drinking only warm water. I’m keeping my protein consumption up and my eating of raw foods (like salads) down. Up with soups and warm roasted veggies! I have felt better this past week but I have also been needing something more.

I decided to throw together a simple Chai recipe that I am in love with. This chai has been helping me greatly! I have been drinking it in the early afternoon for a pick-me-up instead of having a cookie or a large coffee. I also feel really warm, almost hot, afterward. I love that feeling!

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Ginger, cinnamon, cardamom, and the like, all have natural warming powers. Cacao powder (not to be confused with cocoa powder) improves circulation, gives an antioxidant boost and supplies a general blissful feeling. Black tea boosts the immune system and has less caffeine than coffee.

I hope you enjoy this warming cup of cacao chai and I hope spring comes soon!

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Warming Cacao Chai
makes two cups

1-1/2 cups water
2 whole star anise
2 cinnamon sticks
10 whole cloves
10 cardamom pods
3 peppercorns
fresh ginger (I use about a 1-inch size chunk)
1 cup milk (I use unsweetened Califia Farms almond milk)
1 teaspoon raw cacao powder (Note: This is cacao, not cocoa)
honey (I add about 1 teaspoon per cup)
1 or 2 black tea bags (Use rooibos if you don’t want any caffeine)

Note: This recipe makes a very well spiced chai. If you prefer less spice, you can cut these spice quantities in half.

Pour water plus anise, cinnamon, cloves, cardamom, peppercorns and ginger into a small sauce pan. Bring ingredients to a boil over high heat and then simmer for 10 minutes. Pour in milk and drop in cacao powder. Keep heat on low and stir with a spoon or whisk until the cacao powder is completely blended. Leave the mixture on the low heat, barely simmering, for 5 minutes. Important – Do not let the mixture boil; heat should be kept low. Turn heat off and drop in tea bag, as well as stir in honey. I leave my tea bag in for 3–5 minutes and then remove it. Pour mixture through a fine strainer taking out the cinnamon sticks and placing them into the mugs. Pour in your chai, add more honey if you wish, and enjoy.

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7 March 14 • SCB http://www.3191milesapart.com/?p=7251&utm_source=rss&utm_medium=rss&utm_campaign=7-march-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7251#comments Fri, 07 Mar 2014 19:51:47 +0000 http://www.3191milesapart.com/?p=7251 7march05

A few times a month, I roast a whole pastured chicken. Usually the leftover meat will be made into pocket pies or enchiladas, and the bones are always made into stock for chicken soup.

Making chicken stock may already part of your kitchen routine, but, if not, I wanted to share how incredibly simple it is to make something so delicious and nourishing. I love, too, that I am making full use of every chicken that I buy.

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Here’s my no-fuss way to make chicken stock from a leftover roasted chicken. Pick the meat off the bones and reserve it for the soup and/or other meals (I am not too fastidious about taking all the meat off the bones as I know it will add flavor to my stock). Put the chicken bones in a large pot and cover generously with water (I usually add about six quarts of water). Add some leftover raw vegetables, roughly chopped, like carrot, celery, onion (unpeeled), fennel or leek (when I am feeling frugal, I save the trimming from my vegetables throughout the week for broth) as well as a few whole, unpeeled cloves of garlic and a small hunk of ginger root. Your additions are part of the serendipity of making stock. It won’t be the same every time!

Bring the water to a boil, reduce heat, and allow to simmer gently for 3-4 hours, returning to the pot periodically to skim any foam from the top and to add more water if necessary. When you have a golden and fragrant, condensed stock, remove it from the heat. Pass the stock through a fine sieve to remove the bones and vegetables. At this point, I usually store my stock in the refrigerator until I am ready to prepare my soup. As it cools, a layer of fat may congeal at the top of your container, you can scoop this off or allow it to reheat with your stock, up to you.

We use homemade chicken stock for a variety of broth based soups  (miso ramen, tortilla soup, faux pho, etc), but this week I thought I’d share our method for classic chicken noodle soup.

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Add the stock (hopefully you have about  two quarts) to a large pot and heat it over medium-high. Slice or chop a cup or so of vegetables (we usually add carrot or celery, but we also like dark leafy greens in our soup) and add them to the stock. Once the stock has reached a simmer, add a cup of dried pasta. Fresh or homemade noodles would be wonderful, but I think soup is a great use for dried pasta!

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Once the noodles are cooked, add a cup or two of shredded chicken, depending on how much meat you have leftover and how hearty you like your soup. With all these additions, customize to your own tastes and preferences—you may have kids that need vegetables cut quite small, for example. Make the soup that suits you and those you are serving.

At this point add seasoning (salt and pepper) to taste. Tasting the soup and adjusting seasoning is crucial. My family likes a broth with a little acid to it, so I always give a good squeeze of lemon at the end as well as a grating of lemon zest.

Your soup is ready, and if you made your broth ahead of time, it should only take you 20 minutes or so! We usually serve our chicken soup with sweet potato biscuits on the side, and, if I’m lucky, I get to have the leftovers for lunch the next day.

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28 February 14 • MAV http://www.3191milesapart.com/?p=7231&utm_source=rss&utm_medium=rss&utm_campaign=28-february-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7231#comments Fri, 28 Feb 2014 20:00:30 +0000 http://www.3191milesapart.com/?p=7231 2.28.14.M1

Our new issue of 3191 Quarterly is now available in the shop. Hurray!

Subscribers have been enjoying the new issue for about a month now (Note – we have a few spots left for subscribers if you are still interested — email orders(at)3191milesapart.com) and we have received some really lovely and supportive emails about our new format and content. Thank you!

What I love the most about this new year is our focus on the photographs. It’s what we do best! SCB’s everyday photographs next to mine. I still love to see the relationship between our images. Each issue will have a balance of all seasons included as well. I love that too. It’s nice to be reminded of summer in the middle of winter or the other way around.

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We hope you will enjoy this new issue as much as we enjoyed putting it together for you. As ever we thank you for your support. xo!

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28 February 14 • SCB http://www.3191milesapart.com/?p=7241&utm_source=rss&utm_medium=rss&utm_campaign=28-february-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7241#comments Fri, 28 Feb 2014 20:00:21 +0000 http://www.3191milesapart.com/?p=7241 28feb01

I spotted this rainbow on my son as we headed out the door this morning, and it inspired me to share some ROYGBIV with you today.

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RED: MAV’s instructions for eating a radish.

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ORANGE: Juicing citrus and making some simple syrup in preparation for Winter Light Cocktails this evening (the recipe from Michele Graham is in 3191Q Issue No. 13).

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YELLOW: Current read.

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GREEN: My plants are in need of some care. Revisiting this book.

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BLUE/INDIGO/VIOLET: My favorite end of the spectrum, represented well here in our photos on the back of 3191Q Issue No. 13. We now have individual copies available in the shop. We are very proud that we have been able to make the issues even more affordable this year while still printing in the USA! If you’d like to save even more by receiving free shipping for the year, we have just a few subscriptions slots left, send an email to orders {at} 3191milesapart.com, and we’ll set you up!

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Chocolate Cake with Bittersweet Sour Cream Frosting http://www.3191milesapart.com/?p=7216&utm_source=rss&utm_medium=rss&utm_campaign=chocolate-cake-with-bittersweet-sour-cream-frosting http://www.3191milesapart.com/?p=7216#comments Mon, 24 Feb 2014 04:29:24 +0000 http://www.3191milesapart.com/?p=7216 Amy

Chocolate Cake with Bittersweet Sour Cream Frosting recipe from November 2013

Submitted by Amy

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21 February 14 • MAV http://www.3191milesapart.com/?p=7185&utm_source=rss&utm_medium=rss&utm_campaign=21-february-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7185#comments Fri, 21 Feb 2014 21:07:25 +0000 http://www.3191milesapart.com/?p=7185 2.21.14.M1

I’m so very tired of feeling cold. It is at times like these, in late February, I need to remind myself …

You will walk again, barefoot, in this green grass.

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You will feel warmth and be forced to take off a layer because you have gotten too hot.

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You will have toast and eggs outside, lingering for just a few more minutes because the sun feels so good.

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You will lay under the leafy green trees and listen to the warm breeze.

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You will not wear socks for days on end.

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You will feel the glow on your face.

… feeling better already.

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Don’t miss our CLEAR OUT SALE in the shop this week! Here comes spring!!

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21 February 14 • SCB http://www.3191milesapart.com/?p=7197&utm_source=rss&utm_medium=rss&utm_campaign=21-february-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7197#comments Fri, 21 Feb 2014 21:07:03 +0000 http://www.3191milesapart.com/?p=7197 21feb03

December was the holidays and birthdays and celebrations of all kinds. January was heavy with work and worry and travel. But in February, I have found myself back in the kitchen, and it feels good.

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After months of takeout and convenience foods, I am working my way back to thinking and making ahead. A big batch of granola with pumpkin seeds and almonds and crisped rice. MAV’s hamburger buns made small for sliders, one half of the batch sliced and tucked away in the freezer for the next burger night.

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A chicken, roasted for Sunday dinner, and then made into noodle soup with the veggies from the bottom of the bin. Lemon zest is grated onto every bowl because citrus tastes like sunshine right now.

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Big pots of grains and legumes—this week farro and tiny lentils—to store in the fridge and eat cold in a salad or warm with an egg on top (farro and lentils is also one of my son’s favorites to take in a thermos for lunch).

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And prep, prep, prep. Veggies and fruits washed and chopped at the ready. Beets grated and pickled for salads and sandwiches. Work ahead, so meals are grab and go. Who needs takeout?

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Don’t miss our CLEAR OUT sale in the shop! Deep discounts on handmade favorites! And totes for just $12 each!

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14 February 14 • MAV http://www.3191milesapart.com/?p=7151&utm_source=rss&utm_medium=rss&utm_campaign=14-february-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7151#comments Fri, 14 Feb 2014 20:44:14 +0000 http://www.3191milesapart.com/?p=7151 27jan02

Five years, five years, five years! We have been in this space together for five years. Happy Anniversary to us! I love you, SCB! And, SCB and I love our readers.

As we celebrate five years, we want to say thank you for joining us here! We also want to remind you that our subscriptions to 3191 Quarterly close on Sunday night. Please join us for another year, will you? You will love what we have in store for you … promise.

In thinking about some of my very favorite SCB posts over the last five years, I want to call out these as just a few that I adore …

ON TOP:
Winter Greys
One of my favorite SCB posts of all times. The colors!!! The grey. I love grey. I could stare at this all day and … I have!

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A Very Good Summer
I always feel honored to have my photographs next to SCB’s but sometimes the feeling shines even brighter for me. I love the photographs in this post! And the feeling of summer just really beams.

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Sweet Potato Biscuits
We all love this post, don’t we??? I think Sweet Potato Biscuits have changed a lot of our lives.

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Down By The Riverfront
I love this photograph and this old post so much. I think I see this photo in my dreams. It reminds me of being a kid again.

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Popsicle Mania
I remember when SCB started talking Popsicles and I felt a combination of giddy and super, super jealous. One of these summers SCB will come here to Maine and make some for me and my team of popsicle junkies. Please, SCB?!

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I could go on with more SCB favorite posts but I will leave it here for now. We hope, in our sixth year, to have many exciting new things for you, readers. One thing we are planning is a better, more searchable, archive! Hip hip! Here we go year six!

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14 February 14 • SCB http://www.3191milesapart.com/?p=7161&utm_source=rss&utm_medium=rss&utm_campaign=14-february-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7161#comments Fri, 14 Feb 2014 20:44:01 +0000 http://www.3191milesapart.com/?p=7161 may15.M4

Five years ago yesterday, MAV and I published our very first posts to 3191 Miles Apart (hers and mine). We had already been collaborating together for years on our Mornings and Evenings projects, but this was our first foray into sharing more from our lives— recipes, stories, projects and simple inspirations.

We want to thank you so much for joining us here—whether you have been along for the whole journey or are just discovering this space. We are proud of how we have grown with 3191 Quarterly (subscriptions end Sunday, don’t forget!) and our collections at by3191. We are also proud of how we have stayed true to our roots in creating a space that is sincere and heartfelt.

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This week I want to share just a few of my favorite posts from MAV over the years:

Dark Chocolate + Blue Table (up top). We call it that blue table, and if you have A Year of Mornings, you probably recognize MAV’s former dining table which has become something of a 3191 icon. Just the sight of it makes me happy and nostalgic for that first year we collaborated.

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Best Part Of Doing My Taxes. MAV sees beauty and visual relationships in everything around her. It makes her a very inspiring person to be around!

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My Oatmeal. I love this post because it reminds me of sitting across from MAV at her table in Maine, eating warm oatmeal on a cold morning.

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Closet Clear-Outs. I revisit this post often when I feel my closet and drawers start to overflow with unnecessary items. MAV has effortless, amazing style, and I have learned from her that editing your wardrobe is essential!

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We All Have the Sky. MAV and I share an affinity for photographing the sky. This set of film photos and words about connection are magic.

Thank you MAV, and thank you readers for making 3191 Miles Apart such a special place!

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9 February 14 • MAV http://www.3191milesapart.com/?p=7126&utm_source=rss&utm_medium=rss&utm_campaign=9-february-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7126#comments Sun, 09 Feb 2014 21:18:33 +0000 http://www.3191milesapart.com/?p=7126 Processed with VSCOcam with f2 preset

This year, instead of putting more recipes in the printed Quarterly, we are planning to include more recipes in the digital Quarterly (which only goes out to those who subscribe to all four issues of the Quarterly!) and here online in this space.

Side note: THIS IS THE VERY LAST WEEK TO SUBSCRIBE to 3191 Quarterly. You will not get another chance. If you want to save money, get our digital issues of 3191 Quarterly and enjoy all of the perks of subscription, now is the time. Thank you!

Both SCB and I love to cook and bake so food has always been a huge part of what we do here at 3191 Miles Apart. I’m excited to try out some new recipes this year. Stay tuned …

Along those lines, I tried a new cookie recipe this week and I fell in love. It’s right up my alley. Spices, chocolate, almond meal. It’s light and chewy and has a softness to it. Love it!

Last night I served these cookies with vanilla ice cream in between and it made for wonderful ice cream sandwiches! Do try this out and let me know what you think. (Email: mav{at}3191milesapart.com)

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Chocolate Almond Spice Cookies
adapted from Gourmet magazine
makes about 2-1/2 dozen small cookies

1 1/2 cup almond meal (or finely ground raw almonds)
1 cup natural sugar
3/4 cup semisweet or bittersweet chocolate chips
2 teaspoons cinnamon
1/2 teaspoon cloves
2 egg whites
1 teaspoon water

Preheat oven to 325ºF/170ºC. In a food processor, combine almond meal and sugar. Pulse until well blended. Add chocolate chips. Pulse until finely ground. Add spices. Pulse a few more times. Add egg whites and water. Pulse until mixture forms a stiff, sticky dough. Using your fingers/hands, taking pieces of the dough, roll 1-inch balls and place them on a parchment-paper-lined cookie sheet. Once your sheet is full, use the bottom of a small glass, dipped in water before each ball, to flatten out your balls. You may also use a fork dipped in water if you prefer to have fork marks in your cookies. Note: The dough is sticky so the water helps the glass, or the fork, from sticking. Bake for 15 minutes. Remove from oven and gently lift cookies onto a cooling rack. Try these as sandwiches with vanilla ice cream in between or even jam!

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9 February 14 • SCB http://www.3191milesapart.com/?p=7140&utm_source=rss&utm_medium=rss&utm_campaign=9-february-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7140#comments Sun, 09 Feb 2014 21:17:57 +0000 http://www.3191milesapart.com/?p=7140 8february06

We are just beginning to thaw out from Snowlandia 2014 here in Oregon. Snow is a rare and celebrated event in these parts, and this time we not only got more than a dusting, but it was capped off with a sheet of ice. While I’m sure this has been worry and trouble for many individuals and businesses, our family was blessed with a stocked fridge, good snow boots and no immediate plans, so we’ve been loving the break in the routine.

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Our first snowy morning, I really had a hankering to bake something, so I pulled some blackberries from the freezer for an old favorite—Blackberry Oatmeal Scones. I originally shared this recipe in the 3191Q Notebook which was a newsprint supplement we gave as a bonus to our subscribers last year (this year, subscribers receive four digital supplements, just one more week to subscribe!). Since the supplement is no longer available and these scones are a longtime favorite of mine, I thought I’d share the recipe here.

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Blackberry Oatmeal Scones
Makes 8 scones.

1/2 cup rolled oats
3/4 cup whole wheat flour
1 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter, cubed
1 egg
2/3 cup plain whole milk yogurt
2 tablespoons milk
1 teaspoon vanilla
1 cup fresh or frozen blackberries

Preheat oven to 400 degrees. Add the oats, flours, sugar, zest, baking powder and soda, salt and butter to the bowl of a food processor. Pulse until it resembles a coarse meal. Transfer to a mixing bowl and add blackberries, toss gently until blackberries are coated. In a separate bowl, whisk together the egg, yogurt, milk and vanilla. Gently fold the wet ingredients into the blackberry mixture until just combined. Dough will be sloppy! Take care not to crush the berries. Transfer to a floured board and gently pat out into a circle about 2/4 inch thick. Cut into 8 pie-shaped wedges and carefully transfer each scone to a parchment-lined baking sheet. Sprinkle with coarse sugar. Bake for 14-18 minutes or until lightly browned.

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2 February 14 • MAV http://www.3191milesapart.com/?p=7106&utm_source=rss&utm_medium=rss&utm_campaign=2-february-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7106#comments Sun, 02 Feb 2014 23:02:16 +0000 http://www.3191milesapart.com/?p=7106 1.31.13.M1

It’s here!!! Let the new year of 3191 Quarterly begin!

We are so excited to show you our new 2014 issues. We are excited to show you our new format, our new energy, our new ideas. We have gone back to our roots. In the 2014 issues of Quarterly you will find more storytelling, more quiet space and more of our day to day real-life photographs. We have heard you and this new year of 3191 Quarterly is for you! (Read more about our intentions for the year right here.)

If you think you will want all four issues this year you should consider subscribing today. Subscriptions close for the year very soon. Subscribers get their issues weeks early, they get a special digital issue of 3191Q (with completely different content than the printed issues) and they save money!

Thank you for your dedicated support and we hope you love this new issue as much as we do! The issue will be available for purchase starting on February 14, 2014 (issue price = $14 + $6 usa shipping / $8 canadian shipping / $10 international shipping).

Below you can see some of my outtakes from our newest issue, 3191Q No. 13.

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2 February 14 • SCB http://www.3191milesapart.com/?p=7114&utm_source=rss&utm_medium=rss&utm_campaign=2-february-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7114#comments Sun, 02 Feb 2014 23:02:00 +0000 http://www.3191milesapart.com/?p=7114 2feb01

Hello!

I feel as though I have had my head down working and worrying for weeks, so this week I thought I’d celebrate and share some of the things I have been loving!

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I love fresh flowers and forced bulbs brought inside. Nothing saves me from the late winter blahs like colorful blooms.

I love my new Sodastream. After resisting getting one for years, I finally gave in, and, while I am not crazy about the plastic bottles, I am glad to no longer be buying multiple bottles of Pellegrino weekly. Great for making ginger ale or rhubarb soda, too! (I do miss those green Pellegrino bottles a bit…they were a part of the landscape of our home). Please note that I am not affiliated or sponsored in any way with any products mentioned here. Just my honest opinions!

I love my new Miele vacuum. Beautifully designed, quiet and functional. I feel like such a grown-up investing in this vacuum.

I love my new Bose Soundlink Mini that I received for Christmas. The sound is amazing and I can move it around the house and stream music or podcasts from my phone wherever I am working (it’s especially great in the bath).

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I love teamwork. I love MAV and this space we share. I love being able to bring friends and family in on projects. I love when I get to work with the More & Co. team.

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I love being a parent to two middle-schoolers. This age range gets such a bad rap in our culture, but I love sharing this time in their lives. I value my kids’ privacy and don’t talk about them much here, but watching them become such amazing, creative, opinionated individuals is a real joy.

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 I love the new design for the 3191 Quarterly 2014 year. Some changes were made to make it more affordable for you while still being proudly printed in the USA, but we also are getting back to our roots with more photos and simple visual inspiration. I love that each issue has a particular focus, so the full 3191Q experience unfolds throughout the year (making subscriptions your best bet…we are still offering them through February 16th!)

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Subscribers should have their first issue in their hands now, and the digital issue will be arriving in your email inbox next week. I hope you love it!

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27 January 14 • MAV http://www.3191milesapart.com/?p=7087&utm_source=rss&utm_medium=rss&utm_campaign=27-january-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7087#comments Mon, 27 Jan 2014 23:54:21 +0000 http://www.3191milesapart.com/?p=7087 1.27.14.M1

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SCB and I were so lucky to be together on a project in California this past week. We had amazing friends and family around us, an incredibly supportive crew backing us up and, perhaps most importantly, energized creative time together working as partners. I loved it!

Above are a few quick pics from my phone. Wish we were still there! SCB, thanks for a great week!

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This week we are starting to ship subscribers issues of the new 3191 Quarterly, No. 13. We are so excited! It’s not too late to subscribe. Subscribers save money, get their issues early and subscribers are the only ones to receive a special supplemental digital issue of 3191 Quarterly. Our subscriptions will close in just a few weeks. Don’t miss out! Subscribe right here.

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27 January 14 • SCB http://www.3191milesapart.com/?p=7095&utm_source=rss&utm_medium=rss&utm_campaign=27-january-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7095#comments Mon, 27 Jan 2014 23:54:12 +0000 http://www.3191milesapart.com/?p=7095 Processed with VSCOcam

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Hi all, sorry we missed posting this weekend. We were busy soaking up the California sunshine as we celebrated being 0 Miles Apart for a full week of creative fun with our friends, family and amazing crew. Just have a few phone snaps to share from the week for now!

Miss you MAV, xoxo!

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Branch Weaving http://www.3191milesapart.com/?p=7083&utm_source=rss&utm_medium=rss&utm_campaign=branch-weaving-4 http://www.3191milesapart.com/?p=7083#comments Tue, 21 Jan 2014 00:34:41 +0000 http://www.3191milesapart.com/?p=7083 Amy2

Branch Weaving project from 3191 Quarterly : Issue No. 8

Submitted by Amy

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Chocolate Almond Torte http://www.3191milesapart.com/?p=7078&utm_source=rss&utm_medium=rss&utm_campaign=chocolate-almond-torte http://www.3191milesapart.com/?p=7078#comments Tue, 21 Jan 2014 00:32:09 +0000 http://www.3191milesapart.com/?p=7078 Amy1

Chocolate Almond Torte recipe from 3191 Quarterly : Issue No. 9

Submitted by Amy

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19 January 14 • MAV http://www.3191milesapart.com/?p=7055&utm_source=rss&utm_medium=rss&utm_campaign=19-january-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7055#comments Sun, 19 Jan 2014 20:57:54 +0000 http://www.3191milesapart.com/?p=7055 1.19.14.M1

Sometimes I just need to get out of town. I need to hit the road. It doesn’t have to be a big thing. I don’t pack a bag and stay overnight or anything like that. I just need to unplug! Away from my computer, away from my phone, away from any house work, away from the possibility of a friend stopping by. I love the feeling of the open road and all of the promise and adventure that it brings.

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I especially love getting out on the Maine roads in the winter. It’s such a different time here. It is more quiet and mellow. The landscape is stripped down and humble. The locals all come out and enjoy their restaurants and beaches which can be so crowded at other times of the year.

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Often times I am the only one on the road and just an hour into the drive I feel more grounded and more sane. No one is needing anything from me, no one even knows where I am. I just key into the hum of the drive … the trees passing by and jive with the pace of the movement.

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I can stop, pretty much, in any town. I like to find somewhere I can get a nice lunch, a good coffee and maybe visit some junk shops. If there is a park or the ocean nearby I’m even happier. I spend a good few hours in town and always love the impossibility of running into someone I know (well, most of the time I don’t run into anyone).

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Then, eventually, after all of my meanders, it is time to head home. The scenery has changed from the light of morning to the dusk of evening.

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I am me again. Ready to face the tasks ahead and the people who have been looking for me (texts have piled up, I’m always sure). I have given myself some *me* time. I have taken it! It was right there for me to grab if I just paused long enough to see it.

I’m going to try to get away on a day trip once a month this year. I will keep you posted and bring you along when I can!

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19 January 14 • SCB http://www.3191milesapart.com/?p=7065&utm_source=rss&utm_medium=rss&utm_campaign=19-january-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7065#comments Sun, 19 Jan 2014 20:56:32 +0000 http://www.3191milesapart.com/?p=7065 19jan03

I’m sharing some outtakes from 3191Q Issue No. 13 today to give you just a little taste of what’s to come. Hope you enjoy!

The first issue of 3191 Quarterly should be in our hands (and those of subscribers) very soon! You still have some time to subscribe, but after February 16th, issues will only be sold as individual copies. Our new year of 3191Q will feel both familiar and new. We are focusing on giving you image-rich issues culling primarily from the rolls and rolls of film MAV and I shoot year-round. While you’ll find recipes in every issue—each issue has a particular focus. Issue No. 13 is Out & About. Subscribing for the entire year will give you the full balance of the 3191 experience, or purchase individual issues that suit you! Find out more about subscriptions and our Quarterly year here.

ps: MAV and I have been quite busy this month, not just getting this issue into your hands, but working on a big side project as well. In fact, we will be 0 Miles Apart for a full week starting tomorrow!! I am so excited by all the things we are working on, but I also look forward to getting back to the rhythm of daily life, my kitchen and studio. I hope to have many new tastes, images and ideas to share in this space in the coming weeks!

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12 January 14 • MAV http://www.3191milesapart.com/?p=7044&utm_source=rss&utm_medium=rss&utm_campaign=12-january-14-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=7044#comments Sun, 12 Jan 2014 22:08:36 +0000 http://www.3191milesapart.com/?p=7044 1.12.14.M1

Happy New Year, all! I have a very good feeling about 2014, don’t you? I am excited to meet up with you, and SCB, here once a week. Let’s make it a good one!

After the last month of fresh rolls, rich stews, chocolate cakes, buttery cookies, and the like, I was ready this weekend for something a bit more striped down.

Our own CMB came over to help me with some household projects (read: a big clear out!) and we decided to have a nice lunch before we dug into our work.

Use this as a rough starting place. Your Rice & Bean Bowls can have a anything at all that you like included. Here is what we went with for our lunch. Enjoy!

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Rice & Bean Bowls
Rice
Beans
Roasted Squash
Sauteed Kale
Avocado
Salsa
Feta
Pickled Veggie (we used our old recipe to quick pickle radishes!)
Lime

We had beautiful Charleston Gold Rice from Anson Mills, from my dear friend Shari, so we boiled that up. It smelled and tasted so very good. I would encourage you to find some good rice if you have a few extra dimes to spare. It does make a difference.

We did not soak our black beans but instead went with a can of organic black beans to save time. We chopped garlic and added in some cumin and coriander. We simmered them on low, in their juices, for as long as it took to make the rice.

We roasted our squash on 450ºF tossed with olive oil, salt and pepper until it was soft.

We sauteed our kale with a bit of water and olive oil until it was just softened. You still want your kale to be a healthy shade of green.

We simply sliced our avocado, limes and feta so they could be added on at the end.

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What I find so nice with Rice & Bean Bowls is that you can put it all on the table and let your guests serve themselves. Easy peasy. Bring on the next easy meal of 2014!

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12 January 14 • SCB http://www.3191milesapart.com/?p=7032&utm_source=rss&utm_medium=rss&utm_campaign=12-january-14-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=7032#comments Sun, 12 Jan 2014 22:08:28 +0000 http://www.3191milesapart.com/?p=7032 11jan01

Happy New Year!

When I last posted here, I shared some resolutions (be outside every day, drink/be around more water,  read). Truth be told, I am not off to a stellar start. There were more days than not when I failed at all three. However, I am a firm believer that every day is a new year’s day.

This week, I was thinking about this hike I took at Eagle Creek in the early fall and thought I’d share some photos here. MAV and I just finished up work on 3191 Quarterly Issue No. 13 which has the theme Out & About. For me, being out and about is often focused on the natural world, but we also share visits with friends and family, travel, exploration and how we bring the outside world into our own homes (and you’ll still find recipes…food and drink are important parts of our lives!).

We are very excited about this new issue. We hope you’ll share our excitement and enjoy the new look and visually-focused feel. Each of this year’s issues focuses on a theme, so it is our hope that you’ll subscribe and receive all four issues to appreciate the full balance. We have worked hard to make 3191Q more affordable this year while remaining totally free of advertising and proudly printed in the USA.

Your opportunity to subscribe will end on February 16th, after that issues will only be sold individually, and you’ll have missed the opportunity to have them shipped to you for free. If you subscribe soon, you’ll receive Issue No. 13 before it is offered in the shop—subscribers receive a special PDF download with every release as well. Thanks for letting me share all this info with you again—I didn’t want anyone to miss out on the subscriber opportunity.

Now, off to get out and about!

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3191 Quarterly : Issue No. 11 http://www.3191milesapart.com/?p=7022&utm_source=rss&utm_medium=rss&utm_campaign=3191-quarterly-issue-no-11 http://www.3191milesapart.com/?p=7022#comments Mon, 06 Jan 2014 15:02:32 +0000 http://www.3191milesapart.com/?p=7022

3191 Quarterly : Issue No. 11

Submitted by Maxime

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26 December 13 • MAV http://www.3191milesapart.com/?p=6989&utm_source=rss&utm_medium=rss&utm_campaign=26-december-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6989#comments Thu, 26 Dec 2013 22:07:42 +0000 http://www.3191milesapart.com/?p=6989

I hope you are all having a warm and bright holiday season! Above are some photographs from my last week of festivities. I am enjoying the slower pace and the chance to see all of my dear friends and family day after day. I love the buzz of all of the gatherings and the drinks and the eats! Keep it coming!

Usually, at this time of year, SCB and I make our resolutions. You can look back in our archives and see previous resolutions under “Holiday.” This year, I have decided not to make any resolutions.

I will be honest, I have had a challenging year in full. I have struggled with many things, all of which I am spending these last days of 2013 moving out of my heart and head. I am trying to shake loose from the grip of this year. It’s time for a new year! New energy and new ideas. New good times and certainly, new trying times. Instead of promising myself, and you all, a list of things I plan to try to do, I think I will just leave it to fate! Sure, in the back of my head, I will be thinking of last year’s resolutions, which I am still struggling to put into action, but for this new year it’s time for me to commit to no more pressure. I’m a good person. I love my friends and family. I work hard. I try to tap into my creativity. I love my life and am grateful for it! I think noticing these things and trying to sit with them is just about all I can promise to myself moving into 2014. As for the rest, let’s just see what adventures lay ahead together, shall we?

And it is time for us to sign off for 2013. We will see you back in this space on January 10, 2014. Happy new year! xo

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26 December 13 • SCB http://www.3191milesapart.com/?p=6991&utm_source=rss&utm_medium=rss&utm_campaign=26-december-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6991#comments Thu, 26 Dec 2013 22:07:19 +0000 http://www.3191milesapart.com/?p=6991

Hope you have been enjoying a happy holiday season. We have been doing a lot of celebrating around here with food, treats, family and friends. From Thanksgiving on is a pretty festive time for our family with both my kids’ birthdays and all the school, community and family celebrations. The more quiet week before New Year’s is always a favorite of mine.

I love a new year and what feels like a fresh start, if only in theory. MAV and I will be taking a two week break from this space to get in gear for many new exciting ventures including our fourth year of 3191 Quarterly (subscriptions are still available, but are ending very soon…while we have worked to make the issues even more affordable this year, we can not control postage costs—subscriptions save you those costs). We will return here on January 10, 2014. You can check in with us on Instagram in the meantime, however!

I have just a few New Year’s resolutions. I have been thinking of the things that make me the happiest, most balanced, me that I can be.

1. Be outside. Every day. In any weather. For 15 minutes or 15 hours—whatever I can manage.

2. Read. Books with pages—not screens. Start carrying a novel in my bag everywhere I go like old times.

3. Water. Drink lots of it. Swim in it. Take long baths. At every opportunity, watch it trickle by, fall over a cliff or spread out over the horizon.

Happy New Year!

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15 December 13 • MAV http://www.3191milesapart.com/?p=6953&utm_source=rss&utm_medium=rss&utm_campaign=15-december-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6953#comments Sun, 15 Dec 2013 20:53:25 +0000 http://www.3191milesapart.com/?p=6953

With just ten days till Christmas, I will try to keep this dispatch to you short and sweet. (Who has time to read a whole bunch of MAV’s goings-on?)

It feels like a race these days. Running here and there. This obligation and that one. These sweets and those. Which gift for whom. My advice to you today, and every day through the end of the year, and the main thing that has been on my mind in my own life: try to find small ways to S L O W I T D O W N.

Everyone I have been talking with lately has been so very stressed out, and I wanted to say to those who feel this same way, first, you are not alone. I can totally relate. It’s a busy time of year and we want to fit it all in. Especially those females among us who tend to think of ourselves as superheros anyway. Why would the holidays slow that momentum? It only makes it worse!

Here are a few small things I have done in the last week to S L O W I T D O W N and try to create just a little space. They are small things, mind you, but they have made a huge difference for me. I’d love to hear your S L O W I T D O W N ideas too! Email me (mav{at}3191milesapart.com)!

MAV’s * S L O W I T D O W N* LIST

1. PUSH THE WATER
Drink 8 glasses of water a day, period. Get a water bottle and have it with you just like you carry your wallet. You have all this extra time in the car running around? Well, you have your water right there. Don’t let yourself get depleted.

2. GET A MASSAGE
I know, I know … who has money or time? Well, if you can, you should try to find/make both. A massage is not pampering, it’s a health-booster. It aids the immune system, helps with smoothing out emotions, it helps give the body warmth and comfort.

3. LIGHT THE CANDLES
When I get home from my busy work day the first thing I’ve been doing is lighting a few candles. One in the bedroom, one in the kitchen, one on the dining room table. I love the company of a candle. I love the comfort. Candles have helped me see beauty in moments where I am feeling quite spent.

4. BUY THE COOKIES
You know I am as much a baker as the rest of us but sometimes, you just need to buy the damn cookies! Go to your favorite local bakery and save yourself some time. Just do it.

5. MAKE A *REALISTIC* DAILY LIST
Every day, after I have my coffee, I make a day list. It’s not a long one … it’s just a list for today. I pull from a longer list I have (boy is that a long list these days) and try to be realistic about what I can get done. This day list will be a good friend to you. Finish early and get yourself a hot toddy!

6. BELIEVE IN MAGIC
Listen to holiday music, wear sparkly things (I painted my nails last week!), make snowflakes with the kids, kiss under the mistletoe, remember your loved ones, enjoy each other. This is a special time of year. Try not to forget it.

7. CALL A FRIEND
This one might seem counterintuitive but it really helps slow things down. Give yourself just 30–45 minutes to catch up with a friend. You will feel more calm. You have a chance to laugh, share, connect. This is really what the holidays are about and you can start right here with a good friend. Add it to your list if need be!

8. MAKE ONE TRIP TO THE LIQUOR STORE
You probably need extra wine, bubbly or whiskey this time of year so you might as well just make one trip. Overbuy. This helps with keeping things fluid when you are invited somewhere at the last minute and need to bring a bottle of wine, or if you want to see friends and think, I’ll just ask them to all come over! If you have the booze, or non-alcoholic bubbles and cheer if you prefer, then you will have more calm in the bustling moments.

9. TAKE A TEA MOMENT
On your next store run, get a box of Lavender/Chamomile tea. When you are having a crazed moment, you will reach for a bag of this tea. You will give yourself, what I am calling, a tea moment. Sit with your tea and just breathe. This will take you 5–10 minutes. I’ve been doing this, roughly, every other day of late. Works every time.

10. SMILE
When I was very down earlier this year someone said to me, if you just smile for a little bit each day the brain will start to think you’re happy. This time of year tends to really drag us down, as much as we love it, so I think the smiling thing really helps here. Just try to smile while you’re doing the dishes or doing yet another trip to the store for butter or milk. This one works, I promise!

Merry, merry, friends!! … and take good care.

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15 December 13 • SCB http://www.3191milesapart.com/?p=6969&utm_source=rss&utm_medium=rss&utm_campaign=15-december-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6969#comments Sun, 15 Dec 2013 20:53:17 +0000 http://www.3191milesapart.com/?p=6969

This past year, while sifting through old cookbooks at a yard sale, I came across a book that was filled with sensory memory for me. It was a simple paperback on bread published by Sunset Magazine in the seventies, and my mom had baked from it throughout my childhood.

I remembered in particular the richly fragrant Swedish Cardamom Wreath that she would bake at the holidays and dot with candied fruits (that I would dutifully pick off before eating). I have adapted the recipe for my own family at the holidays—taking advantage of my standing mixer and adding fresh lemon zest and vanilla bean to the glaze. Oh, and no candied fruit!

Cardamom Wreath
Adapted from Sunset Cookbook of Breads (out of print)
This recipe makes two bread wreaths—one to keep and one to share with a friend or neighbor.

1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water
2 1/2 cups warm milk (about 110 degrees)
3/4 cup unsalted butter, melted and cooled
1 egg
1/2 teaspoon salt
1 cup sugar
1 1/2 teaspoons ground cardamom
7 to 7 1//2 cups all-purpose flour

For the icing (enough for one wreath):
1 cup powdered sugar
1/2 teaspoon fine lemon zest
1 vanilla bean
2 tablespoons milk
Sliced almonds for garnish

In the bowl of a standing mixer, dissolve yeast in the warm water. Stir in milk, butter, egg, salt, sugar and cardamom until blended. Attach dough hook and gradually add the seven cups of flour with the mixer running. Dough will come together and be sticky. Add additional 1/2 cup of flour if it seems your dough is too sticky, but remember the dough will come together as it is kneaded. Knead on low speed for 10 minutes or until your dough is glossy and smooth. Turn out dough (tucking in ends into a ball) into a large greased bowl. Cover and allow to rise in a warm place until doubled (1 1/2-2 hours). Note: after the first rise, you can refrigerate your dough until the next day—a good choice for baking on Christmas morning. Allow the dough to come to room temperature and proceed as below.

Punch dough down and divide into six equal portions. Roll each portion into a rope about 24 inches long. Cover two baking sheets with parchment paper. On a baking sheet, take three ropes, pinch them together at the top, braid loosely, then loop around to form a wreath, pinching and tucking in the ends where they meet. Repeat with remaining dough. Cover the sheets and allow to rise until almost doubled (30-45 minutes).

Bake wreaths at 350 degrees for 30-40 minutes (switching positions of the pans halfway through) or until golden. Cool on racks while you prepare the glaze.

For the icing, mix the powdered sugar, lemon zest, and the seeds scraped from one vanilla bean with the milk until smooth. Drizzle over your wreath. Garnish with sliced almonds if you wish. Wreath is best served warm and gently torn apart rather than sliced.

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8 December 13 • MAV http://www.3191milesapart.com/?p=6930&utm_source=rss&utm_medium=rss&utm_campaign=8-december-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6930#comments Sun, 08 Dec 2013 23:29:09 +0000 http://www.3191milesapart.com/?p=6930

December might be my favorite month. Things finally slow down for me at work and I have more time to breathe. I love the fun parties, the songs and good cheer. I love the decorations (for me that means fresh pine and white lights). I love the chance to have time to talk with friends more and the chance to give.

A few of my favorite 3191 gifts this year:
+ 3191 Quarterly Subscription (after purchase we will send you a digital card for you to send to your friend)
+ Lena Corwin’s: Made By Hand
+ Blouse No. 1
+ Jennifer Judd-McGee Coaster Set

A few of my favorite little gifts this year:
+ Lip Gloss
+ Notebooks
+ Tea Towels
+ Mugs
+ Napkins
+ Chocolate
+ Tea
+ Body & Hair Oil
+ The Sweetest Peeler

A few of my favorite big gifts this year:
+ Barrette
+ Tall Socks
+ Arrow Cuff
+ Leather Cuff
+ Collander
+ 2014 Calendar
+ Stew Pot
+ Zipper Pouch
+ Calculator

: : :

And now time to get back to more of this …

… merry, merry, all!

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8 December 13 http://www.3191milesapart.com/?p=6914&utm_source=rss&utm_medium=rss&utm_campaign=8-december-13 http://www.3191milesapart.com/?p=6914#comments Sun, 08 Dec 2013 23:28:59 +0000 http://www.3191milesapart.com/?p=6914

We went on our annual tree-getting expedition over the Thanksgiving break. It was our most sodden one ever. We took about 30 seconds to choose a tree, so that we could quickly escape the downpour. That said, I am quite happy with this guy. I always string the lights, but wait at least a week to decorate it. I like it simple and bright best.

Holiday decorating is about bringing the outside in for me. And creating light—whether by flame or bulb—to get us through the short days of December.

I have a lot on my plate this month and am doing my best to think ahead with gift-giving. This week I wanted to share some links for some handmade gift ideas from our archives. These are all relatively low-fuss. Just as I would need them to be right now.

From the kitchen:

  • Caramel sauce with a bag of local apples for a favorite family to slice and dip
  • Quick pickles in a pretty jar for a hostess.
  • Granola (add dried cherries and pistachios for a red and green touch)

 

Textiles:

 

Handmade touches for store-bought gifts:

::

Happy Holidays!

 

 

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Branch Weaving http://www.3191milesapart.com/?p=6925&utm_source=rss&utm_medium=rss&utm_campaign=branch-weaving http://www.3191milesapart.com/?p=6925#comments Sun, 08 Dec 2013 18:48:54 +0000 http://www.3191milesapart.com/?p=6925

Branch Weaving project from 3191 Quarterly : Issue No. 8

Submitted by Elena

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2 December 13 • MAV http://www.3191milesapart.com/?p=6878&utm_source=rss&utm_medium=rss&utm_campaign=2-december-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6878#comments Mon, 02 Dec 2013 18:27:08 +0000 http://www.3191milesapart.com/?p=6878

We had an amazing Thanksgiving this year full of warmth and dancing and singing and walking and tons of food. I absolutely love this holiday so I did my best to stay in the moment every single moment.

I made the chocolate chip cookies again!

Had my littlest nephew over for a sleepover the night before. He helped my sweetie with the mashed potatoes on Thanksgiving morning!

Savored an early glass of bubbly (or two) while taking good care of my leadership responsibilities in the kitchen (I was, after all, given the job of “Executive Chef” this year).

Enjoyed a piece of every single dessert!

Yes. Thanksgiving was so grand and I have so very much to be thankful for. I hope you enjoyed your days too!

: : :

And a quick note to let you know that the HOLIDAY SHOP is open! We hope you enjoy all of the 3191 goodness. Thank you!

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2 December 13 • SCB http://www.3191milesapart.com/?p=6890&utm_source=rss&utm_medium=rss&utm_campaign=2-december-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6890#comments Mon, 02 Dec 2013 18:23:38 +0000 http://www.3191milesapart.com/?p=6890

For the first time ever, we celebrated Thanksgiving with just our family of four (even two days after my son was born, I had a houseful of people over), and it was simple and relaxing and intimate. I loved having the whole day to just cook and eat with short breaks for games and walks and movies. I missed my extended family, but this quiet day was something I truly needed.

Among the many things for which I am grateful is this space, and you all, and MAV who has been my partner and counterpoint at 3191 for nearly seven years now, always pushing and encouraging me, always filling in the gaps I can not fill, always supporting me from those 3191 miles away.

Today is a BIG day at by3191. I have a added a small and special Holiday Collection to the shop. MAV’s newest collection is calling to me with all it’s greys and blues and new shapes and lengths. And we are trying something new! We are featuring collaborations with makers from our own Northeast and Northwest regions. What better way to start than with our good friends Jen Judd-McGee and Melissa Frantz? We have coasters from Jen (you can see my own set I have from Jen in one of my Thanksgiving photos) and these sashiko pillows from Melissa. Melissa helps me with sewing production on some of my collections, and I love what she created for us—a muted palate with graphic details in the softest cotton—each pillow one-of-a-kind. I kept one of these for myself and can attest that they are easily washable. My pillow feels at home in any room in my house. So happy to share this all with you!

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24 November 13 • MAV http://www.3191milesapart.com/?p=6849&utm_source=rss&utm_medium=rss&utm_campaign=24-november-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6849#comments Mon, 25 Nov 2013 00:32:30 +0000 http://www.3191milesapart.com/?p=6849

For me, a big part of accepting the oncoming winter season, which seems to have arrived in Maine this weekend (burr!), has been to create a very wintery Beauty & Use Collection. This new Collection, arriving in our shop on December 2nd, communicates how I dream of winter. Blacks, navys, greys, creams … dots, plaids, checks, stripes. Pieces to layer with your favorite heavy sweaters and warm tights. Layering patterns and textures is how I make it through winter, after all.

I am excited to show you my new Blouses …

… my new Wool Scarves …

… my new Sleeveless Dresses.

I am excited for you to see the fabrics. Some came from far away places and some I, and SCB, stumbled upon 3191 miles away. My seamstress and I have pre-washed the fabrics where need-be and we have worn and worked the patterns. We know them inside and out. I feel they are truly beautiful and special. You deserve that.

p.s. I want to thank the beautiful Betsy, as ever, for being my model muse. xo, B.

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24 November 13 • SCB http://www.3191milesapart.com/?p=6837&utm_source=rss&utm_medium=rss&utm_campaign=24-november-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6837#comments Mon, 25 Nov 2013 00:32:09 +0000 http://www.3191milesapart.com/?p=6837

I was oh-so proud of myself to get a good chunk of my holiday shopping done at the More & Co. shop this week (I am ahead of the game rarely-to-never). I found gifts for folks aged one to seventy-five, and may have thrown in  a few things for myself as well. These bright blue French Dot socks are my new favorite thing. I do love a pop of cobalt blue!

Do you have a color that energizes you? For me, it is this bright true blue.

I love it best in small doses.

As I look around my house, I can see these pops throughout.

A few other bright spots right now:

:: Upcoming Thanksgiving. My favorite holiday (previous Thanksgiving posts here and here and here). This year it will be just our little family celebrating together (and my first full day off all month), and I am very excited to have a cozy and simple day.

:: Perhaps I will start my feast with a cider and rye cocktail. I love that Michele, who I found on Instagram and discovered lived in my neighborhood, has created this lovely new blog space.

:: Soup. All I want is soup. I have a large butternut squash waiting to become this.

:: A week of cold, clear, crisp weather here in Oregon. I have not been out in it nearly enough.

:: All the wonderful folks who have subscribed to 3191 Quarterly 2014 thus far. We are so grateful, and so very excited to share this year with you.

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17 November 13 • MAV http://www.3191milesapart.com/?p=6823&utm_source=rss&utm_medium=rss&utm_campaign=17-november-13-%25e2%2580%25a2%25c2%25a0mav http://www.3191milesapart.com/?p=6823#comments Mon, 18 Nov 2013 03:32:35 +0000 http://www.3191milesapart.com/?p=6823

What a day. What a week!

Coffee … laundry …

Scan the paper with Scotch (well, really, he stared out the window) … get dressed for work …

Stay at work too late … grab a quick “wind down” glass of wine …

And now home to start it all over this week. Here is my Sunday in just a few photographs. Time for bed!

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17 November 13 • SCB http://www.3191milesapart.com/?p=6810&utm_source=rss&utm_medium=rss&utm_campaign=17-november-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6810#comments Mon, 18 Nov 2013 03:32:05 +0000 http://www.3191milesapart.com/?p=6810

I love an easy Sunday morning. I usually try to make some treats for the family.

Even when it’s still a workday for me (holiday shop coming to by3191 on December 2nd).

Ran some errands downtown.

Got talked into buying a kazoo. All in all a good Sunday!

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8 November 13 • MAV http://www.3191milesapart.com/?p=6787&utm_source=rss&utm_medium=rss&utm_campaign=8-november-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6787#comments Fri, 08 Nov 2013 19:01:12 +0000 http://www.3191milesapart.com/?p=6787

Stephanie and I emailed each other for the first time in the spring of 2005. We saw each others blogs (in a world where there were very few blogs, really) and sort of thought, “oh I want to know this person!” So, we reached out.

We had our first in person meeting a few months later in Portland, Oregon in the fall. We were both terribly nervous to meet each other. I know my hands were literally shaking. I remember leaving feeling happy and saying, “she has no idea how awesome she is!”

Jump to the end of 2006. I saw two photographs of ours that had the same vibe (on Flickr!) so I emailed her, “how about we do a blog together where we post a photograph of our mornings side by side?” Steph said, “yes!” With that, a simple email exchange and a “yes,” our first project came to life. We did not even talk on the phone about it. We just did it.

I remember the same “yes” when we thought up our 3191 Quarterly. It was 2010 and we had published A Year of Mornings and 3191:Evenings and we were itching for more. We started simply with a few ideas and a small format. We shipped the issues from our living rooms in Portland East and Portland West.

3191Q has changed over the years, as have Stephanie and I, but one thing has remained the same: our dedication to bringing you real moments in our real lives.

I remember one comment we got consistently on our Mornings blog was, “Your lives are so perfect. Where are all the dirty dishes?” Stephanie and I always chuckled to ourselves about that sort of comment. We were giving our viewers a tiny slice of our mornings. A singular, small moment we found, in mostly chaotic times in our days and lives, where we found some peace or comedy or beauty or calm. Sure, we had dirty dishes! Who doesn’t? But in that morning, on that day, we were not inspired by our dirty dishes (would you be?). We were inspired by some other real moment off to the side of those dirty dishes. As the year went on, we found, in those real moments, some kind of connection to more than the relentless dirty dishes in our days. We found a connection to our own creativity and eventually to yours. We found that the small moments we shared reminded us that we were connected to something big.

After 7 years of “collecting” those small moments side by side we are now, almost, addicted to it. Seeing something and sharing it together has become the fuel in dark times, it has become the thread that ties us to each other and to you. This real energy and commitment to keeping things simple is something we promise to continue to bring to you as a part of all of our 3191 Projects.

As we open 3191 Quarterly 2014 Subscriptions today, we do so with true enthusiasm and excitement! We have a lot in store for you:

3191 Quarterly • 2014
4 Print Issues / 4 Supplemental Digital Issues / 4 Ideas
No. 13 — Out & About (February)
No. 14 — Home & Work (May)
No. 15 — Create & Make (August)
No. 16 — Eat & Drink (November)

Plus all subscribers also receive our exclusive THANK YOU PDF download when they subscribe. This special PDF features our favorite four recipes as well as a full week of Mornings and Evenings diptychs and more. This THANK YOU PDF only goes out to subscribers! A link to the download will arrive in your inbox shortly after we get your order.

We have brought the price down, added special digital content that will ONLY go to subscribers, and concentrated our four 2014 print issues around a certain theme. You will continue to see tons of photographs and simple content. You probably won’t see dirty dishes (hee hee) but regardless, we hope you will be able to connect with the every day moments we really love sharing with you from 3191 miles apart.

Join us for the 2014 season of our beloved 3191 Quarterly, won’t you? We would love to have you in the family. Thank you!! xo

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8 November 13 • SCB http://www.3191milesapart.com/?p=6783&utm_source=rss&utm_medium=rss&utm_campaign=8-november-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6783#comments Fri, 08 Nov 2013 16:11:49 +0000 http://www.3191milesapart.com/?p=6783

You guys, I can’t believe it’s time to open subscriptions for year four of 3191 Quarterly!!

When I look at that stack of the twelve past issues on my bookshelf, I feel so proud of what we’ve been able share thus far and full of enthusiasm for what’s ahead. I know that many of you have your own 3191Q library shelf, and we hope you’ve saved some room because new issues are coming!

When MAV and I started 3191Q four years ago, independent publishing looked quite different. We were not following a model, but creating something brand new (if you didn’t have a chance to receive that first year in print, they are available as digital downloads now). We wanted 3191Q to be visually rich and pleasing to hold and touch. We wanted to fill the pages with true stories from our own lives, trusted recipes from our own tables and those of our families and close friends, and accessible projects and ideas to make and do. We wanted to continue the celebration of the beauty of everyday that began with our Year of Mornings project. MAV and I were interested in documenting our surroundings and interests, but not in manufacturing moments or settings, and we hope that comes across in what we share with you and how we share it.

We are also tremendously proud that 3191 Quarterly continues to be completely ad-free and printed by a trusted business within the USA. We have worked hard this year to make the price more accessible for you without losing our commitment to these goals. One aspect that we are not able to control, however, is climbing postal rates. This is where subscriptions work to your best economic advantage with free (US) or reduced (international) shipping on all your issues. The savings are quite significant.

Along with the savings, subscribers are treated to exclusive content. Once you subscribe, you’ll receive a PDF of special content welcoming you, and a new PDF will be sent to you along with each 3191Q print issue over the course of the subscription year (these are not digital versions of the print issues, but additional, exclusive content just for subscribers).

Subscriptions will be open for a limited time only!

This is what you can expect during your 2014 subscription year:

3191 Quarterly • 2014
4 Print Issues / 4 Supplemental Digital Issues / 4 Ideas
No. 13 — Out & About (February)
No. 14 — Home & Work (May)
No. 15 — Create & Make (August)
No. 16 — Eat & Drink (November)

Thank you, thank you to our subscribers—both past and brand new!! You all make 3191Q possible with your enthusiasm, trust, and support. We ♥ you!! —SCB

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3 November 13 • MAV http://www.3191milesapart.com/?p=6765&utm_source=rss&utm_medium=rss&utm_campaign=3-november-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6765#comments Mon, 04 Nov 2013 04:56:11 +0000 http://www.3191milesapart.com/?p=6765

This weekend I was a baking machine! For many reasons, some of which you will find out next week (eep!), I had a list of items to bake and I was more than pleased to spend most of my weekend in the kitchen. It was so much fun to be buried in bags of flour, cartons of eggs and blocks of chocolate! Made me excited for the holidays for the first time. Such a nice feeling to feel excited about it and not overwhelmed. I plan to hold onto that feeling in the coming weeks.

The biggest reason I was in the kitchen was because it was my dad’s birthday this past week (love you, Dad!) and I wanted to make him a stellar chocolate cake.

I’ve made my share of chocolate cakes, mind you, but I wanted to really nail this. It was the first chance I had had, probably in my adult life ever, to make my dad a birthday cake in real time. I needed to nail this cake.

I wanted it to be traditional yet, somehow, sophisticated. I really wanted to use all the good things … natural sugar, dark chocolate. And I became obsessed with the idea of doing a different sort of frosting. I love a cream cheese frosting and I wanted to do something similar.

I came across Not Without Salt’s Chocolate Cake With Sour Cream Frosting and knew this was the one. And boy was it the one! The “tangy” frosting was AMAZING. The chocolate cake itself was the best I’ve had of this variety.

The only changes I made were that I did not bake layers (just baked the cake in one tall cake pan and sliced it into two layers) and I made half of the frosting that she called for (just halved the recipe and it turned out great). I did not want to have all of that frosting. I wanted to leave room for a little sprinkle of confectioners sugar on the bottom … almost like twinkling stars in the night sky. I usually leave the sides unfrosted entirely but this time I gradated the frosting down. I wanted to balance out the lightness of the white cake stand and tone of my favorite beeswax candles. (You can see I was taking this very seriously.)

I have noted the recipe here as I made it. You should really check out Not Without Salt if you have not before. I also made her Chocolate Chip Cookies this weekend and everyone raved! I was asked to bring them to our big Thanksgiving. Sure thing!

Chocolate Cake with Bittersweet Sour Cream Frosting
Adapted From Not Without Salt

CAKE:
3 C all-purpose flour
2 C natural sugar
1/2 C unsweetened cocoa powder
2 t baking soda
1 t kosher salt
3/4 C canola oil
2 T white vinegar
2 t vanilla
1 C brewed coffee
1 C water

Preheat oven to 325°F/180°C. Oil your cake pan(s). Whisk together dry ingredients well, set aside. Whisk together wet ingredients well. Pour wet ingredients into dry and mix until combined. Spread the batter into your cake pans and bake until a tester comes out clean (for my one 9 x 3 inch cake pan it was about 60 minutes; for 9-inch layer pans it would be half that time). Let the cake cool a bit and then turn out onto a rake to cool completely.

FROSTING:
2 C bittersweet chocolate
1-1/4 C sour cream
1/2 C confectioners sugar
1/4 t kosher salt

Melt the chocolate in a bowl that is sitting over a pot of simmering water. Once melted turn off the heat but keep the bowl over the water. Stir in the sour cream until combined. Stir in powdered sugar and salt. Taste it and if you like it sweeter add more sugar. Remove the frosting from the heat and let it sit for about an hour until it thickens. Once ready frost the cake to your liking.

* * * p.s. Special thanks to those of you who chimed in on Instagram yesterday. You guys got your cake!

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3 November 13 • SCB http://www.3191milesapart.com/?p=6754&utm_source=rss&utm_medium=rss&utm_campaign=3-november-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6754#comments Mon, 04 Nov 2013 04:56:02 +0000 http://www.3191milesapart.com/?p=6754

After a week of Halloween sweet excess, we found ourselves craving salty and wholesome things this weekend. Warm, chewy pretzels felt like the antidote that my kids wanted. We used to make these soft pretzels quite often when they were small (even though waiting for the dough to rise can be interminable to a little one), but somehow they had fallen out of our repertoire in the last few years. Truth is the rising/shaping/boiling/baking steps can feel overwhelming, but the time/mess investment is pretty minimal for the winning result. It’s a recipe that I adapted to include some whole wheat flour, but you can make it with all white flour if you wish (or all whole wheat—which makes for a dense and chewy pretzel that I quite like).

These don’t store particularly well, so make sure you have a small crowd with which to share them!

Soft Pretzels
adapted from Alton Brown
For the dough:
1 1/2 cups warm water
1 package instant yeast
1 tablespoon sugar or honey
2 teaspoons kosher salt
4 tablespoons unsalted butter, melted
2 cups whole wheat flour
2 cups unbleached all-purpose flour

For the boil:
10 cups water
2/3 cup baking soda

For the topping:
1 egg yolk mixed with 1 tablespoon water
pretzel salt (we used sea salt crystals)

Directions:
Place the yeast, water, and sugar in the bowl of a standing mixer. Allow to sit for 5 minutes or until bubbly. Add the flours, salt, and butter to the bowl. Using the dough hook attachment, mix on low until well combined. Knead on medium speed for five minutes. Dough will be smooth an elastic. Place dough in an oiled bowl and cover. Let the dough sit in a warm place for an hour or until it has doubled in size.

Preheat the oven to 450 degrees F. Prepare two cookie sheets by covering them with parchment and spraying or brushing with oil. Bring 10 cups of water and the baking soda to a rolling boil in a large saucepan or dutch oven.

Turn the dough out and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and then cross at the ends. Fold the cross over to form the pretzel shape. Place the pretzels into the boiling water, individually, for about 30 seconds. Remove them with a large slotted spoon or spatula and place on parchment lined sheet. Brush the top of each pretzel with the egg yolk mixture and sprinkle with salt. Bake until golden brown, approximately 10-12 minutes. Transfer to a rack to cool. Best eaten immediately!!

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Watercolor Beads http://www.3191milesapart.com/?p=6745&utm_source=rss&utm_medium=rss&utm_campaign=watercolor-beads-2 http://www.3191milesapart.com/?p=6745#comments Sat, 02 Nov 2013 17:51:19 +0000 http://www.3191milesapart.com/?p=6745

Watercolor Beads project from 3191 Quarterly : Issue No. 11

Submitted by Sarah

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25 October 13 • MAV http://www.3191milesapart.com/?p=6709&utm_source=rss&utm_medium=rss&utm_campaign=25-october-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6709#comments Fri, 25 Oct 2013 06:21:01 +0000 http://www.3191milesapart.com/?p=6709

Stephanie and I have been trying to make this day happen for some time, you guys. We have heard you and we hope we have an answer for your emails and inquiries.

Yes! 3191 Quarterly, Year One is back!

We are so excited that starting today we can offer you the first FOUR issues of 3191Q as PDF digital downloads. These issues have been out of print for some time now, having first been published in 2010/2011. Some of you tell us this first year is your favorite year of our beloved 3191 Quarterly so we are very, very pleased to bring these issues back to you in this new exciting way.

So, you can snag your 3191Q Year One PDF’s, have them on your devices, and glean inspiration, cook and bake away, make things or just sit and ponder. It’s all at your fingertips. We know you are on your computers and devices more and more these days and while we will continue with our printed edition of 3191 Quarterly in 2014 (subscriptions open November 8th, hip hip!), we also wanted to give you a digital way to connect with us too. 3191Q Year One seemed like a good place to start. Let’s do it!

Did you miss these issues?

Issue No. 1:

Issue No. 2:

You can download and own your 3191Q, Issue 1–4 PDF’s for $5 (or all four for $18) right here. Please let us know what you think of this new format and for those of you who feel dedicated to the printed page, like me, never fear. As I mentioned, our new issues of 3191 Quarterly will be coming very soon. Long live print and long live digital! Why not have a bit of both? Enjoy!

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25 October 13 • SCB http://www.3191milesapart.com/?p=6722&utm_source=rss&utm_medium=rss&utm_campaign=25-october-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6722#comments Fri, 25 Oct 2013 05:39:36 +0000 http://www.3191milesapart.com/?p=6722

I am really excited to reintroduce you to 3191 Quarterly, Year One today!

The first four issues of 3191Q are available as PDF Digital Downloads in our shop (buy them as individual issues or as the entire year bundled at a discounted price). We originally produced these issues in 2010/2011, and they have been out of print for some time. I have long been scheming to make them available again as they are favorites of mine. Along with recipes, you’ll find projects, advice, visual inspiration, travel tips and more.

I suppose these issues hold a special place in my heart because MAV and I were really creating something brand new. It was an incredibly gratifying experience to put 3191Q together through the support of our original subscribers. Whether these issues are entirely new to you or you are just catching up on a single issue you missed, I hope that you can experience a little bit of the spirit and enthusiasm of that maiden year.

Issue No. 3:

Issue No. 4:

Visit our shop to see what is included in each issue. Choose your favorite device and PDF viewer and download one or all of the issues, and 3191Q can be accessible to you on the go, in the kitchen—wherever you take your device. Of note, while we are excited to share this content with you in a new way, we remain devoted to print! Subscriptions for our fourth year open on November 8th! We have a great year planned and are working at making the 3191Q experience even more accessible and enjoyable for you. Stay tuned…

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20 October 13 • MAV http://www.3191milesapart.com/?p=6674&utm_source=rss&utm_medium=rss&utm_campaign=20-october-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6674#comments Mon, 21 Oct 2013 02:53:36 +0000 http://www.3191milesapart.com/?p=6674

It’s week two of our dispatch about Lena Corwin’s new book, Made By Hand (pssst — you can order the book now in our shop, with our own 3191 goodies included in your package, right here!). We photographed the book and we are loving sharing our “behind-the-scenes” details with you!

: : :

Stephanie and I have done enough photo shoots to know that one of the most important things to have in place to support a good day of work is LUNCH! It sounds silly but it is something we firmly believe in. Whenever our team is going to be working on location on a project for a full day, let alone a week of full days, my first point of organization is around the food. It is something I am pretty much insistent upon.

There is so much waste in photo shoots … so much waste (plates, cups, plastic, paper napkins, etc.) and so many snacks. That’s not how I eat regularly so why in the world would I want to eat that way while trying to be creative? I feel passionately about this point. If you bring on our team, you bring on a promise of less waste and more warm, nourishing food. I love that about us.

For Lena’s project, part of which was photographed at the Textile Arts Center in Brooklyn, I knew right away who I had to call: the fabulous Julia Ziegler-Haynes. A Maine native (hip hip!), Julia just gets it. She single-handedly runs a beautiful supper club called, The Dinner Bell, and doesn’t usually cater unless it’s something she’s really feeling. I was glad that my friend was into our project. She said YES from the very beginning (I love it when that happens).

I asked Julia to create a week of homemade breakfasts, warm lunches and reasonable snacks, all on a tight budget. She dove in and what she came up with was just incredible. The entire team absolutely loved taking an hour-long, mid-day, break to sit together and share warm food. The food itself was so nourishing and meaningfully prepared. Julia is just so good at bringing people together. I felt she knew exactly what we would need. She kept it simple and she made it happen.

She used “real” plates, napkins and glassware … she created a seasonally appropriate menu … she busted her ass coming in and out of the space a few times a day with warm, gorgeous, homemade food.

Julia’s food truly was a very important part of our week (and something everyone talked about afterward) and I am still so thankful for it (love ya, girl). You can read more about Julia on Refinery 29 and sign up for her mailing list, so you can attend a Dinner Bell yourself, by clicking on “Join Us” right here.

: : :

Today, Julia shares with us a recipe from the book photo shoot week. Yeah! One of my favorite things from the week was, of course, a baked good. These caraway scones were AMAZING. Make them right away! We will be baking our own batches very soon … enjoy! Big thanks to Julia, when can we work together again? xox … And big thanks to Lena who agreed to let us have our way and indulge in these big on-set lunches! Lena, when can we work together again? xox

Prune and Caraway Scone
makes 16 scones

This scone recipe is based off an old Martha Stewart standby (that originally calls for golden raisins and fennel seeds), that I have adapted to suit many needs over the years. You can throw any old mix of dried fruit and spice or nuts of your choice and it really holds up. My interpretation here utilizes caraway seeds and pitted prunes. They are so versatile, eaten warm with honeyed butter or alongside a beefy stew. They walk that line between savory and sweet very seductively, if I do say so myself. Also, what I love about them is once you get to the step where you pop them in the freezer, they can hang out there for up to a month (in a ziploc)  so any time you are craving a fresh baked scone, all you really need to do is preheat your oven. –JZH

2T caraway seeds (plus a couple pinches more for sprinkling on top)
4 C unbleached flour
2 T baking powder
1 T sugar
1 t baking soda
1 t kosher salt
1 stick unsalted butter, cold and diced
2 C coarsely chopped prunes
1/2 C + 1 T extra virgin olive oil
1 1/2 C heavy cream
1 egg

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Add the diced butter and using your fingers, pinch the pieces into the flour mixture until you are left with a crumb-like mixture with some larger butter chunks still remaining.  Add the prunes and the caraway. The prunes will often be so moist that they clump together, just separate them by tossing them in the flour mixture with your hands. Pour in the wet ingredients and stir to incorporate, just until dough starts to come together. Turn out dough onto lightly floured parchment sheet. With lightly floured hands, start to press down and out on dough, forming a large rectangle, about an inch and a half think. Cut this rectangle in half the short way, and then the long way. You are left with 4 smaller rectangles, which you will then cut into 4 even-sized triangles each. Place these all on a baking sheet lined with parchment and pop into the freezer for at least 2 hours. Meanwhile, beat one egg, and mix with 1 tbs of evoo. Preheat oven to 350. Pull scones from freezer and using a pastry brush, coat the tops with the egg mixture. Sprinkle lightly with the remaining caraway, and sea salt if you please. Bake for 25 minutes, rotating pan halfway through. Scones are done when they look toasty golden on top.

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20 October 13 • SCB http://www.3191milesapart.com/?p=6695&utm_source=rss&utm_medium=rss&utm_campaign=20-october-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6695#comments Mon, 21 Oct 2013 02:53:28 +0000 http://www.3191milesapart.com/?p=6695

As someone who is a maker as well as a photographer, it was a particular thrill to get to document all the women gathered by Lena Corwin for Made By Hand. I so loved to watch their process, learn their tips and tricks, and to see the magic of their projects emerging from raw materials. The week we spent in Brooklyn, New York doing the shoot, I often found myself itching to put down my camera and pick up needle and thread.

So, when I finally got my hands on a copy, I was quite excited to be the one making instead of documenting. I flipped straight to Erin Considine’s coiled bowl project as I knew I would have all the supplies (or decent substitutions) on hand in my studio, and I had been fascinated by them ever since I photographed her process.

My coil bowls are quite tiny as the rope I used as a base was relatively thin (I use the shallow one as a coaster). Erin calls for hemp twine in her instructions, but I used what I had on hand—variegated linen yarn for the one on the left and crochet thread for the one on the right—with great results. Once I get a hold of some larger rope, I have grand plans for larger bowls and baskets to give as gifts. I found the wrapping and stitching of these to be rather therapeutic. I would have happily made these all day given the chance! I’ll be sharing future coil bowls I make on Instagram along with all the other MBH projects I have queued up once I can find some free time.

I did make time for one more MBH project this week. Inspired by one of Lena’s own project’s from the book—the rotary-printed napkins, I used the technique to print on paper (using soy ink on kraft paper). MAV and I thought we’d share the results with you! If you purchase Made By Hand from our shop, it will come wrapped in the hand-printed paper (Thanks for the great response! Paper is gone, but we still have extra treats for you!!!). We love our 3191 community, so you’ll find a few other surprises tucked into your book as well! We are waiting for our shipment to arrive, but are accepting pre-orders now. We hope to have them in your hands in time for some holiday crafting and gift-giving!

To see all the makers and projects featured in Made By Hand along with some behind-the-scenes photos, check out Lena’s website.

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11 October 13 • MAV http://www.3191milesapart.com/?p=6650&utm_source=rss&utm_medium=rss&utm_campaign=11-october-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6650#comments Fri, 11 Oct 2013 18:06:43 +0000 http://www.3191milesapart.com/?p=6650

One year ago this week, Stephanie and I were in Brooklyn together working on Lena Corwin’s amazing new book, Made By Hand. (I can’t believe it was one year ago. Seems like both yesterday and ages ago all at the same time!)

We were so honored when Lena asked us to photograph her second book. It was really wonderful to be a part of Lena’s vision and style … we just love and respect her and her ideas so much! It was a dream project.

Lena sent Stephanie and I all of the incredible projects/materials from the book and we actually integrated them into our own worlds. We did quite a bit of the photography in our own homes and environments, and will share much more of those photographs with you in the coming weeks and months. It was a tremendous undertaking and one we really savored!

Today, a tribute to one year ago when we were all together, our incredible little team, working on the “how-to images,” as we liked to call them. It was a great week of long days on set, beautiful people and amazing food. I photographed 3 rolls of film in the course of 5 days … “behind-the-scenes” so to speak. I have much to share.

You can read more about Lena’s new book here. One Note — We are hoping to offer the book to you in our own by3191 shop very soon. Our copies will come with a special surprise! Stay tuned.

Special thanks to beautiful Lena for believing in us and the way we like to do things. Special thanks to our guy RTS for his awesome assistance and for the amazing video he created. Special thanks to everyone who was one set that week. We loved meeting you and hope our paths cross again soon!

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11 October 13 • SCB http://www.3191milesapart.com/?p=6659&utm_source=rss&utm_medium=rss&utm_campaign=11-october-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6659#comments Fri, 11 Oct 2013 18:06:37 +0000 http://www.3191milesapart.com/?p=6659

I am really excited to introduce you to Lena Corwin’s new book Made By Hand, photographed by MAV and me!

It was a true pleasure to work with Lena who was so kind, creative, and passionate about these projects and makers. MAV and I were really excited that she wanted to work with us as a team—she placed a great deal of trust in us! There are 26 projects in all from 13 different makers, ranging from screen-printing, to weaving, to jewelery-making, to soap making, and so, so much more.

MAV and I began by photographing the finished projects in our own homes and favorite environments (that’s my daughter in the beaded necklace), bits and pieces of the photos will be familiar to longtime 3191 followers.

Then we traveled to Brooklyn to photograph the makers and their step-by-step processes in a studio class environment. It is always a treat to be working side by side with MAV and throwing all these creative women into the mix was the icing on the cake.

As you can see in the top photo, when I received my copy, I set right to work making some of the projects. I’ll have more to share about the projects and the makers soon. It has been wonderful to come full circle with this book—from photographing the finished pieces (and marveling at how they were made), to meeting the makers and documenting their process, to finally trying my hand at making my own versions of the projects.

Made By Hand is officially released into to the world on October 15th. Do note that MAV and I plan on offering the book in our own shop with something special just for the 3191 community—we’ll let you know when it’s available!

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4 October 13 • MAV http://www.3191milesapart.com/?p=6633&utm_source=rss&utm_medium=rss&utm_campaign=4-october-13-%25e2%2580%25a2-scb-2 http://www.3191milesapart.com/?p=6633#comments Fri, 04 Oct 2013 17:41:48 +0000 http://www.3191milesapart.com/?p=6633

Hello! Just a quick note to say that we have been working with Shopify all week to resolve the problems at by3191. We want your shopping experience to go smoothly and are planning on adding the SCB and Found Collections on Monday, October 7th. Subscribers to our mailing list will be the first to know when items are available! Thank you so much for your patience—we are excited to share these new items with you. —MAV & SCB

::

I hope it doesn’t embarrass my 3191 partner when I say this but … Stephanie is an artist whom I look up to.

She has no idea I am going to write this dispatch here dedicated to her, and she might kill me after she reads it, but I have been one of the biggest fans of SCB’s work for quite some time. I want to take a quick moment today to say thanks.

Stephanie’s work is all around my house … this pinecone above sits by my side every night as I do dishes.

These two rocks keep my sweetheart company while he makes music in his little music room.

This very special black cat has kept me company many an overnight. (Yes. I have slept with him! Especially when I am missing my old black cat, Raven, whom this cat was inspired by.)

This bunny has been a favorite of every child who has come into our house. I love his striped shirt. They love his ears and bushy tail.

This snowy pinecone hangs on the door right by our dining room table. It is a witness to every one of our long dinners or late-nights working at the dinging room table.

Stephanie has a new Collection out in our shop on Monday. Her hand-made pieces are ones that you will have for as long as you are around and then some. They are charming and unique and, most importantly, they are created by Stephanie. They are her designs and have each gone through her hands. It’s rare to find that these days. I am grateful for her hard work and thankful to have so much of her art in my life. Love ya, SCB. Thank you for all you create.

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4 October 13 • SCB http://www.3191milesapart.com/?p=6603&utm_source=rss&utm_medium=rss&utm_campaign=4-october-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6603#comments Fri, 04 Oct 2013 17:36:35 +0000 http://www.3191milesapart.com/?p=6603

Hello! Just a quick note to say that we have been working with Shopify all week to resolve the problems at by3191. We want your shopping experience to go smoothly and are planning on adding the SCB and Found Collections on Monday, October 7th. Subscribers to our mailing list will be the first to know when items are available! Thank you so much for your patience—we are excited to share these new items with you. —MAV & SCB

My current collection of animals was inspired by MAV and her Beauty & Use Collection 6. I was so taken with the beautiful naturally-dyed and hand-block-printed fabrics she used that I begged for the remnants and scraps left after creating the tops. (I am loving wearing my Sleeveless No. 3 layered over and under things for the fall…this one is sold out, but Sleeveless No. 4 is still available in the smaller size).

MAV sent me a beautiful bundle of scraps—the block prints along with the cotton and hemp stripe from her smocks—all begging to be transformed into little guys.

Along with bunnies, I tried my hand at making some bears. I think they are pretty loveable.

As always, these animals are stuffed with 100% wool (along with jingle bells for subtle sound) and feature leather bottoms and hand-sewn details.

Different this go-around, I was able to make them in editions of near-identical multiples, that way you have a better chance of getting the bunny or bear on which you have your eye! Check them out at by3191 on Monday, and thanks so much for your continued appreciation for these little guys—a great deal of time and effort goes into each and every one. I do love making them!

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29 September 13 • MAV http://www.3191milesapart.com/?p=6615&utm_source=rss&utm_medium=rss&utm_campaign=29-september-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6615#comments Sun, 29 Sep 2013 21:20:29 +0000 http://www.3191milesapart.com/?p=6615

Hello, friends.

We wanted to post a quick note today to let you know that we are very sorry we missed our Friday (9/27/13) shop update. Something like this has never happened in our shop before!

Although our shop host, SHOPIFY, has been apologetic, we remain unimpressed with their ability to tell us when the issue will be solved. They have not even given us a rough idea. They have left us hanging.

We are tentatively planning on updating our shop with new (amazing!) SCB and Found Collections on Thursday, October 3rd. Our mailing list will be the very first to know when the shop is updated, we promise. The best way to stay in touch is to sign up for that list if you have not already.

Thank you for your patience! We can’t wait to be back in touch with you again with a completely updated shop. Wish us luck!

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29 September 13 • SCB http://www.3191milesapart.com/?p=6620&utm_source=rss&utm_medium=rss&utm_campaign=29-september-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6620#comments Sun, 29 Sep 2013 21:20:23 +0000 http://www.3191milesapart.com/?p=6620

After I stayed up into the wee hours sewing all these little faces and ears in time for the planned update, I am very disappointed to share that my latest collection of animals (with bears this time!) is not available quite yet. You can read MAV’s post to find out why, but I just wanted to say that I am excited to share these with you and appreciate your patience. Do sign up on our mailing list (top of the page) to be among the first to know when all systems are go.

Thank you, 3191-community! We have all kinds of fun stuff to share with you this fall, so stay tuned.

My best, SCB

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Bubbles http://www.3191milesapart.com/?p=6588&utm_source=rss&utm_medium=rss&utm_campaign=bubbles http://www.3191milesapart.com/?p=6588#comments Tue, 24 Sep 2013 21:28:36 +0000 http://www.3191milesapart.com/?p=6588

Bubbles from 3191 Quarterly : Issue No. 12

Submitted by Christina

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22 September 13 • MAV http://www.3191milesapart.com/?p=6557&utm_source=rss&utm_medium=rss&utm_campaign=22-september-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6557#comments Sun, 22 Sep 2013 22:19:11 +0000 http://www.3191milesapart.com/?p=6557

I have been feeling a little blue. I try to get past it, and most days succeed, but I have to tell you, I’ve been blue!

I used to love the coming of autumn. All of the promise of that “back to school” feeling and the excitement of sweaters! But in the last few years it has, instead, made me feel this desperate and very raw sense of melancholy. I am working to put my finger on why that is, so I can try to sort it out and get it out, but right now I am just in the middle of feeling it.

One thing I do when I am feeling blue is bake. I love the process of it. I love looking around at what I have in the kitchen and seeing what I can make of it. One book I always grab in these moments is Nigel Slater’s, The Kitchen Diaries. (This would be my one desert island cookbook … assuming my desert island had a working kitchen!) This wonderful cookbook is set up in monthly chunks so it is perfect for those times when I need to feel a bit more positive about any given time, like say, this September.

I pulled the book down this week and dove into the section on September. I knew I would be inspired and I knew I would realize, even in some small way, that there was much to love about this time of year once again.

Plums!! Yes, of course. Mr. Slater has a few lovely recipes using plums in his September section and I knew our farmer’s market just produced the Maine plums onto the scene. I knew in that moment that plums were just the thing.

This is a very easy cake to make and a very cheerful one. Plums are not only tasty but beautiful and that inspires me just in and of itself!

Little Plum Cake
adapted from Nigel Slater’s, “The Kitchen Diaries”

140 grams unsalted butter, softened
85 grams natural sugar
85 grams almond meal (or well-grounded almonds)
90 grams all purpose flour
45 grams spelt flour
2 teaspoons baking powder
pinch of salt
16 small plums
1 teaspoon vanilla
3 eggs

Set oven to 350ºF/180ºC. Butter an 8-inch cake pan and line bottom with parchment paper; butter the parchment paper. Using a standing or hand-mixer, beat butter and sugar for 2–3 minutes until very light and fluffy. (I scrape the bowl down one time in the middle of the beating.)  While that is happening, measure all of your dry ingredients (almond meal, flours, baking powder, salt) into a medium bowl and whisk together well. Also, slice plums in half and take out the stones. When the butter mixture is ready, add vanilla. Once that is mixed in well, add eggs one at a time, beating well after each addition. Remove butter mixture from standing mixer and gently fold in the dry ingredients by hand. Batter will be very thick and smell amazing! Scape batter into your prepared pan and spread it out evenly. Press plums gently into the top of the batter. Bake for one hour and then test with a knife. The knife should come out completely clean of crumbs. When the cake is done, remove from the oven and let stand on a cooling rack for about 30 minutes or until you can handle the cake pan with your hands. Use a knife to cut around the sides of the cake and then out onto a plate. Do not cut your cake until it is completely cooled no matter how tempting. When ready to cut, use a very sharp knife. Enjoy warmed or at room temperature with vanilla ice cream or freshly whipped cream or on its own.

: : :

I did feel a bit more cheerful about September after making this sweet little cake. I am enjoying the pears and the plums that are at our market and will continue to bake with them letting go of the summer berries that I already miss so much. I am going to leave The Kitchen Diaries out on my kitchen counter so I can cook from it this month, and next. I know the blues will leave soon. I just know it!

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22 September 13 • SCB http://www.3191milesapart.com/?p=6573&utm_source=rss&utm_medium=rss&utm_campaign=22-september-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6573#comments Sun, 22 Sep 2013 22:19:01 +0000 http://www.3191milesapart.com/?p=6573

It has been a rather exhausting week, but I am ending it on a high note. Fall is officially here—my favorite season if I am pressed to give one. In Oregon, the change came swiftly with cool nights and sudden rain. It all feels right. It’s time.

In celebration, I wanted to share some favorite autumn-themed posts from our archive with you.

TO EAT:

Sweet Potato Biscuits
Three P Soup
Chicken Pocket Pies
Autumn Apple Doughnuts
Wholegrain Maple Nut Scones
Blackberry Applesauce
Apple Galette
Honey Caramel Corn
Ginger Pear Crisp

::

TO MAKE:

Spoon Oil
No-Sew Fringed Scarf
Knee-Patch Tights

::

TO INSPIRE:

It Must Be Autumn
Changes For Autumn
Pumpkin Patch (my kids look so small!)
Leaf Walk

::

Happy autumn!

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Cotton Scarf http://www.3191milesapart.com/?p=6550&utm_source=rss&utm_medium=rss&utm_campaign=cotton-scarf-2 http://www.3191milesapart.com/?p=6550#comments Sun, 15 Sep 2013 20:20:49 +0000 http://www.3191milesapart.com/?p=6550

Simple cotton scarf, hanging out to dry, project from March 2009

Submitted by Colleen

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15 September 13 • MAV http://www.3191milesapart.com/?p=6529&utm_source=rss&utm_medium=rss&utm_campaign=15-september-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6529#comments Sun, 15 Sep 2013 17:28:41 +0000 http://www.3191milesapart.com/?p=6529

This week I am the reluctant “model” for my own favorite autumn styles. (I’ve talked autumn investments here and autumn palette here before.) I am not ready to get out the wool sweater bin (no way, no how) so I will be digging around in my “in between” seasons clothes. This is what I’m into. Let me know what you’re into? Email pics to photos(at)3191milesapart.com.

Top: Wearing my boyfriends suit jackets. Love the big size! I double or triple roll the sleeves. Suit jackets are a great thing to thrift. Hit the men’s section and look for all wool. You’ll score every time.

Wearing a sweatshirt with a “fancier” scarf. Love mixing sport with “lady-like.” (This scarf is one of mine. You can find it here.)

UPDATE: We decided to give you $10 off on my woven scarves this week. Hip hip!!!

Mixing prints. (My Sleeveless!) Can’t get enough of a fun and sometimes nonsensical mix.

Over-sized shirts. I’ve been into this relaxed look, if you can call it that, really it’s just comfort, for years … still feeling it.

Monochrome. Am super into wearing all the same color. Mostly it’s black on black … sometimes it’s navy or red or even pink. All one color says simplicity to me. Love it. (My deep red woven scarf can be found here.)

And that’s a wrap!
“One more photo, MAV!” … “Alright alright. Ugh. There!”
— Special thanks to RTS for taking these pics. xoxo.

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15 September 13 • SCB http://www.3191milesapart.com/?p=6512&utm_source=rss&utm_medium=rss&utm_campaign=15-september-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6512#comments Sun, 15 Sep 2013 17:27:48 +0000 http://www.3191milesapart.com/?p=6512

Now that we are in the final week of summer, I thought I’d take a moment to look back at the event that kicked of my own summer—my sister’s wedding in early June. When Lisa and Clay got engaged, and I told Lisa I wanted to help in any way possible (except taking photos!—I do not have the skill set to be a wedding photographer). Lisa and Clay replied that they would like me to do the flowers.

The flowers? Ack. Now, I am no florist. My experience arranging flowers was limited to grocery store bouquets, blooms gathered from my neighborhood, and other foraged arrangements. I was seriously intimidated! That said, I was not going to let these women down! I did my research and relied on my instincts, and ended up having the most wonderful time working with the flowers. Seriously, walking around the San Francisco Flower Mart gathering newspaper-wrapped bundle after bundle was such a kid in the candy store feeling!

I thought I’d share a few thoughts on my experience for other non-professional folks who wanted to create arrangements for a wedding or other event. I could not have done it without my sister’s wedding planner, Elizabeth Clayton who not only gave me endless insight and advice, but took me to the flower mart where I had access to the most amazing array of wholesale flowers.

Plan ahead: Lisa, Clay and a few others involved in the wedding set up a private Pinterest board months before the event and began sharing inspiration. It helped me tremendously that Lisa had a very specific color palette in mind. She was very open about her likes and dislikes which helped me hone in on a vision for the tablescapes and for her bouquet (unlike many weddings, I only had to create one bouquet, a boutonierre, along with the table arrangements). We decided that we liked the idea of small groupings on the tables and set about collecting vintage cocktail glasses in various sizes to fill with tiny bouquets. In the end, it was a nice mesh of formal and relaxed.

Be flexible: Lisa really wanted to feature ranunculus in her bouquet, but when we arrived at the flower mart, I could only find a few paltry stems—we were just a week or two off season. After a moment of panic, I quickly switched gears and decided to feature the peonies that were in beautiful abundance that week. Lisa had also said “no roses,” but I ended up snatching a few bouquets of frilly David Austin roses because they have a look similar to ranunculus.

Keep your cool: Literally. One of the biggest challenges for me was that the wedding weekend ended up being much warmer than we expected. I did all the arranging at our rental house in Mill Valley with no air conditioning. I had to do my flower shopping a day ahead of time in order to have time to get everything done on my own, and it wasn’t long before the peonies opened in the 80-degree heat. I moved everything to the coolest room I could find and filled my buckets with ice, but some blooms were lost to the heat. In retrospect, having an air-conditioned workspace would have been ideal.

Give yourself time: I thought I had allotted myself a lot of extra time, but it was a bit of a rush to the finish! I was so happy we had decided on the mini arrangements for the tables as they came together quickly. I managed to pull it off and rush back to the house for a quick shower and change before family photos, thank goodness.

It was such a thrill to play this role in Lisa’s and Clay’s memorable day. Once I was at the wedding, my job was done, and I was able to relax and become immersed in the love and fun of the day—it was perfect.

The photos above are all behind-the-scenes snapshots on film. My sister has posted more images from the day on her blog, and there’s a great article about my sister and sister-in-law in the San Francisco Chronicle today as well!

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7 September 13 • MAV http://www.3191milesapart.com/?p=6477&utm_source=rss&utm_medium=rss&utm_campaign=7-september-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6477#comments Sat, 07 Sep 2013 23:43:25 +0000 http://www.3191milesapart.com/?p=6477

I’m starting to think back on summer and take stock. What did I accomplish? What didn’t I accomplish? What did I love about this summer? What didn’t I love? What was this summer all about? I talked a little bit about it a few weeks ago but today I wanted to share a specific summer memory that I will never forget. I hope this little dispatch inspires even one of you to try something new. I did and it was so very awesome …

In late July/early August I took a short painting workshop at Ox-Bow with one of my besties. Now listen, I don’t paint. Oh, sure, I can swash around watercolors and use markers to doodle this or that but I don’t paint! In art school I never even took a painting class! I was just too scared. When we decided to take this workshop, I was pretty nervous. The first day was like the first day of school for me … heart beating fast, sick feeling in my stomach. At one point I thought of asking my friend, “do we have to do it? Let’s just skip the class all together and sit on the beach all week!”

The class was small and full of very interesting characters; the teacher couldn’t have been nicer. From the moment he started talking I allowed myself a bit of time to settle in. I felt, somehow, after the first handful of minutes, ready to give it a go. Maybe it was the combination of being with one of my best friends, being outside in an environment I loved, and trying something new, but whatever it was, I was shocked by how open I felt, so, I dove in. After working for about an hour on my very first painting, I was hating it. I hated my painting so much!

The teacher came over to me as I was about to tear off the page and throw it out and he was very encouraging. “The best thing about gouache,” he said, was that you could “paint over it.” “You don’t need to feel like you are in love with the first strokes you put on the paper.” Okay, okay, breathe, MAV. I decided in that moment not to throw my painting out but to work on it. I needed to work it … let the paint dry and paint over it. Try holding the brush a different way … try mixing in less water making the paint more opaque (something wondering about gouache, by the way). I stuck with it that first day.

That first day set the tone for the whole week. Sure, I didn’t love everything I made. In fact, I didn’t love much of it, but I did try! I was there, for a week, focused solely on something new. I worked hard in a different kind of way. I was around other people who were “better” than I was and who really were more experienced. It was not intimidating to be around them, but rather, inspiring. I opened up and let the fear come in. I paused and decided I was going to go in another direction. I headed away from the fear and decided to just think about it as, well, fun!

I hope to be back at Ox-Bow next year. I won’t be doing a photography workshop or a dying workshop. Those are things that I feel comfortable with … those are safe places for me. Instead, I will look for a chance to scare the shit out of myself. Turns out I kind of like that feeling. Turns out it’s kind of fun! Who knew?!

All photographs were shot on film at Ox-bow in Saugatuck, Michigan.

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7 September 13 • SCB http://www.3191milesapart.com/?p=6488&utm_source=rss&utm_medium=rss&utm_campaign=7-september-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6488#comments Sat, 07 Sep 2013 23:42:09 +0000 http://www.3191milesapart.com/?p=6488

Sometimes, I want to surprise family or friends with a sweet treat.

This super easy and quick salted caramel sauce does the trick. A few years back I discovered a recipe for caramel sauce in (the now defunct) Everyday Food magazine that featured just brown sugar, cream and butter, cooked up quickly and required no candy thermometers or other gadgetry. The result was rich and decadent without being overly sticky and sweet. I don’t like to mess too much with a good thing, but over the years I began to flavor ours with vanilla bean, cardamom and a good flake salt.

We like to pair the sweet sauce with tart apples, thinly sliced for dipping, but it is lovely on ice cream (especially with nuts on top) or drizzled on a fruit tart or galette.

Easy Salted Caramel Sauce with Cardamom and Vanilla Bean
Adapted from Everyday Food Magazine

1/4 cup heavy cream
4 tablespoons unsalted butter, cut in small cubes
1/2 cup brown sugar
1/2 vanilla bean
1/8 teaspoon ground cardamom
Generous pinch flake salt (we use Himalayan pink salt)

Slice open the vanilla bean and scrape the seeds into the cream, add cardamom. Combine spiced cream, butter and sugar in a small heavy bottomed saucepan. Heat mixture over medium heat until boiling and butter has melted. Reduce heat and simmer, stirring occasionally for five minutes (take care to not let the mixture boil over). Remove from heat and stir in salt. Store in refrigerator.

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1 September 13 • MAV http://www.3191milesapart.com/?p=6452&utm_source=rss&utm_medium=rss&utm_campaign=1-september-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6452#comments Sun, 01 Sep 2013 16:34:46 +0000 http://www.3191milesapart.com/?p=6452

I’m a little embarrassed I have not tried this before. I have done nothing but complain about hamburger buns for the last several years. I can’t stand those boring gummy buns that come in packs of 8 at the grocery store and go to waste after you use just a couple, begrudgingly, to have a few friends over for burgers. Ick. I’m always so over it before it even begins! A good bun can make your burger experience!

This weekend, just to see what was up, I googled, “easy hamburger buns.” Right off the top I found the kitchn‘s recipe here. Didn’t look too hard (I am generally intimidated by anything with yeast). I texted my friends who were coming for a cookout and said, “I think I’m going to try to make my own hamburger buns!” and then the game was on.

This was, by far, the easiest bread item I have ever made. IT WAS SO EASY! And, as I said before, I’m sort of disappointed in myself that it took me all these years to understand that buns can be so much more interesting if made at home. They were fresh, pillowy, flavorful. I loved it. Because I’m still starting out with this, I have a few things to tweak next time but I loved making my own buns. And, my friends raved about them which was nice too.

I encourage you to try making your own hamburger buns, friends. There will be no going back after you see how simple it is. Happy late summer grilling!

Sesame Seed Hamburger Buns
makes 6–8 depending on preferred size
slightly adapted from The Kitchn

1 T active-dry yeast
4 oz warm water
4 oz whole milk
1 egg
2 T canola oil
1 T natural sugar
1 t salt
1 C spelt flour
2 C all purpose flour
1 T butter
1 T honey
sesame seeds

In a standing mixer dissolve yeast into warm water, set aside. In a medium bowl whisk milk, egg, oil, sugar and salt together well. Add it into the mixing bowl with yeast/water and stir on low speed for a minute. Add in flours and stir on low speed until it comes together. Turn the craggy dough out onto the counter and knead for 10 minutes. Place dough ball into oiled bowl, cover and late rise for about an hour until it has doubled in size. After the hour, flour your counter slightly and turn dough out onto it. Cut dough into 6–8 pieces and shape into tight balls. Place balls onto baking sheet and let rise for another 45–60 minutes. Preheat oven to 375ºF/190ºC. Warm the 1T butter and honey on low on the stovetop. Gently brush the mixture onto the tops of the buns. Sprinkle your buns (a funny thing to write here) with sesame seeds and use your fingers to slightly press the seeds down into the buttery top (this helps them stay put). Bake the buns for about 18 minutes until they are golden brown. Take them out and let them cool on a rack for at least 30 minutes before cutting. Cut and toast on the grill if you like or eat them as is. Yumm!

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1 September 13 • SCB http://www.3191milesapart.com/?p=6460&utm_source=rss&utm_medium=rss&utm_campaign=1-september-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6460#comments Sun, 01 Sep 2013 16:34:36 +0000 http://www.3191milesapart.com/?p=6460

We have arrived, at least for our household, at summer’s end.

We may not have reached the equinox, but the ease and spontaneity of summer will give way to the structure and expectations of the school year in a few days.

It’s bittersweet.

I am anxious to be able to get back to work full time, but will miss the long days, the slow mornings, and, most of all, the time spent outdoors.

I am grateful that I have been able to give the gift of large chunks of unstructured time to my kids. They have had plenty of opportunities to get thoroughly bored—and then wildly creative as a result.

That said, we are ready for the change autumn brings—sometimes a little hustle and bustle is a good thing.

Best end of summer wishes…

All of the photos in this post were taken by my 13 year old daughter Mia on our last camping trip of the season to Central Oregon. I was more than happy to hand my camera over to her! Love her eye.

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3191 Quarterly : Issue No. 12 http://www.3191milesapart.com/?p=6421&utm_source=rss&utm_medium=rss&utm_campaign=3191-quarterly-issue-no-12-2 http://www.3191milesapart.com/?p=6421#comments Fri, 30 Aug 2013 00:24:43 +0000 http://www.3191milesapart.com/?p=6421

3191 Quarterly : Issue No. 12

Submitted by Leah

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Natural Dye http://www.3191milesapart.com/?p=6416&utm_source=rss&utm_medium=rss&utm_campaign=natural-dye http://www.3191milesapart.com/?p=6416#comments Tue, 27 Aug 2013 23:13:54 +0000 http://www.3191milesapart.com/?p=6416

Black Bean Dye project from 3191 Quarterly : Issue No. 12

Submitted by Amy

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Watercolor Beads http://www.3191milesapart.com/?p=6411&utm_source=rss&utm_medium=rss&utm_campaign=watercolor-beads http://www.3191milesapart.com/?p=6411#comments Tue, 27 Aug 2013 21:32:25 +0000 http://www.3191milesapart.com/?p=6411

Watercolor Beads project from 3191 Quarterly : Issue No. 11

Submitted by Amy

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25 August 13 • MAV http://www.3191milesapart.com/?p=6394&utm_source=rss&utm_medium=rss&utm_campaign=25-august-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6394#comments Sun, 25 Aug 2013 23:03:42 +0000 http://www.3191milesapart.com/?p=6394

It has been a different kind of summer for me. One full of transition and change. One full of new responsibilities and yet still drenched in a familiar nostalgia. One that has visited in waves of either utter chaos or total relaxation. One that, at times, has dragged on and, at other times, has sped past. One without a continuous tone or pace but rather fits and starts.

One constant for me this summer has been my little film camera. I still carry with me, each day, my little point and shoot and capture moments around me. This is the same camera I have used all these years in our Quarterlies. I capture whatever I see and feel moved by. I take a quick snapshot and move on not thinking about it too much. When I got my film back this week I found these precious images.

Up top: A photograph of a place that reminds me of home …

A photograph of rolling lake water that I was in every weekend as a child …

A photograph of a place I will not go again but was raised up in and will always remember …

A photograph of a foggy, misty day that had a familiar comforting warmth …

A photograph of an old place that flooded me with so many memories when I walked in that I just had to cry …

A photograph of light that I noticed when I was very young, light that now guides me most days …

I am so thankful that I have these photographs. I would be lost without them. This summer came without a map and I think I made one with these images (and the many rolls I have yet to share). I am glad I have had my camera with me. It has been a trusted friend all these summer weeks.

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25 August 13 • SCB http://www.3191milesapart.com/?p=6386&utm_source=rss&utm_medium=rss&utm_campaign=25-august-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6386#comments Sun, 25 Aug 2013 23:03:36 +0000 http://www.3191milesapart.com/?p=6386

Earlier this week, I came across this New York Times piece on lead and other metals in lipstick. My teen is just starting to use cosmetics, and it is rather worrisome to see the products marketed to teens (and priced the cheapest) are those with the highest levels of metals and other contaminants—particularly for lipstick, gloss or balm that is applied right on the mouth, often multiple times a day.

There are many cosmetic companies making wonderful safe and natural cosmetics, but it got me thinking about making my own, more economic alternative.

I had heard of making lip coloring with beets, including making lip stains by simmering beets in oil. I was hoping for something less messy and more portable. My first attempt was to make a beet powder that I could mix with lip balm . I sliced a beet and put it in my food dehydrator overnight. I then pulsed it as fine as I could in an old coffee grinder—still not a fine powder. I went at it with my mortar and pestle and passed it through a fine sieve. The result was pretty, but definitely not the fine, powder blush-like, dust I was after. Sigh. Into the compost with that mess.

Back to the drawing board. I had made food coloring with fresh beets before—wouldn’t that work? I took my remaining fresh beet and chopped it finely in the food processor, wrapped it in a few layers of cheesecloth, and gave it a few good squeezes over a bowl to catch the juice.

After squeezing the beets through the cheesecloth, I had plenty of richly-colored beet extract (you may want to protect your surfaces and wear gloves as the beet juice will stain).

Armed with beet coloring, I set about making my lip balm in much the same way as I make hand salve. I used one part beeswax, 2 parts almond oil, and one part beet extract (in this case, about a teaspoon of grated beeswax, two teaspoons oil, and one teaspoon beet extract). I allowed the wax and oil to emulsify in a glass jar set in a pan of simmering water and then added the beet extract and a few drops of mint essential oil (for scent and nourishment). I stirred the mixture until the beet was fully incorporated and then poured it into a container to cool.

The result was a richly-colored balm (shown here on Mia’s cheeks before spreading so you can see the color). Perfect for lips or to add a little glow to your cheeks.

Beautiful subtle color, free of harsh contaminants, totally edible, in fact!

Mia’s top is MAV’s Crop No. 3. We loved the cotton/hemp blend and how the raw edges rolled after washing! Cute layered over a tank or with her high-waisted skirts.

 

 

 

 

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3191 Quarterly : Issue No. 12 http://www.3191milesapart.com/?p=6381&utm_source=rss&utm_medium=rss&utm_campaign=3191-quarterly-issue-no-12 http://www.3191milesapart.com/?p=6381#comments Sat, 17 Aug 2013 19:08:14 +0000 http://www.3191milesapart.com/?p=6381

3191 Quarterly : Issue No. 12

Submitted by Sherrie

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Black Striped Hanging Planter http://www.3191milesapart.com/?p=6377&utm_source=rss&utm_medium=rss&utm_campaign=black-striped-hanging-planter http://www.3191milesapart.com/?p=6377#comments Fri, 16 Aug 2013 17:18:03 +0000 http://www.3191milesapart.com/?p=6377

Black Striped Hanging Planter from Found Collection Six

Submitted by Lissa

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16 August 13 • MAV http://www.3191milesapart.com/?p=6347&utm_source=rss&utm_medium=rss&utm_campaign=16-august-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6347#comments Fri, 16 Aug 2013 16:59:16 +0000 http://www.3191milesapart.com/?p=6347

Some might call me a lazy cook. I have a hard time following recipes and I like the easy way out! Nothing wrong with it, I suppose. There are many ways to spend enjoyable time in the kitchen.

One can see, given this laziness fact, however, how “pickling” might freak me out. Heating jars? Oh my gosh. My automatic thought: “is this thing going to take me all day?”

I do LOVE pickles, don’t get me wrong, but I have always needed to find a faster way to get the job done. This Quick Pickle is not a pantry stocking technique, mind you, but it does make for beautiful pickles to be eaten within a week.

I wanted to share two recipes/styles here. I really love them both. You’ll have to let me know your favorite Quick Pickle. (Email me at mav{at}3191milesapart.com). Happy pickling (whether you’re lazy, like me, or not)!

Spiced Vegetable Quick Pickle
adapted from The Art Of Simple Food by Alice Waters

6 cups veggies (sliced into think slices or chunks)
1-1/2 cup white wine vinegar
1-3/4 cup water
2 T sugar
1 bay leaf
4 thyme sprigs
1/4 t red chile flakes
1 t coriander seeds
4 whole cloves
1 garlic clove, peeled & halved
good pinch of kosher salt

Once vegetables are prepped, bring all of the listed ingredients to a boil in a large pot. Once gently boiling, drop your vegetables in, one type at a time, to boil. (Note: I dropped carrots in for just 2 minutes, radishes were about the same and the green beans were only in the boil for 4 minutes. I like my veggies crispy so it does not take long!) Once your veggies are boiled to your liking, scoop them out (repeat the quick boil with everything you want to pickle) and place them in little bowls or jars to cool. Once you are done boiling the veg, remove the brine from the heat and bring to room temperature. When everything has cooled to room temperature, pour the brine in with your veggies and chill. Store for up to one week in air tight jars or containers.

Dill Cucumber Quick Pick
adapted from Gather Journal, Issue No. 1

6 cucumbers (sliced into thick slices)
1/4 cup kosher salt
2 cups water
1 cup cider vinegar
1/4 cup sugar
1 T whole coriander seeds (or 1 t ground coriander)
1/4 t red chili flakes
1 bunch fresh dill

In a large bowl, toss sliced cucumbers in salt until they are well coated. Pour cucumbers into a colander to drain in the sink for one hour. After that hour, rinse cucumbers with cold water and return to a large bowl. While the cucumbers are draining in the sink, bring water, vinegar, sugar and spices to a boil in a medium pot. Reduce heat and simmer for five minutes. Remove from heat and let come to room temperature. Once your cucumbers are ready and your brine is at room temperature, pour the brine over the cucumbers and mix well. Chill and eat them up! Store in an air tight container for up to one week.

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16 August 13 • SCB http://www.3191milesapart.com/?p=6360&utm_source=rss&utm_medium=rss&utm_campaign=16-august-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6360#comments Fri, 16 Aug 2013 16:59:06 +0000 http://www.3191milesapart.com/?p=6360

I have been really excited about the natural dying instructions that MAV put together with the help of our assistant Chloe in 3191 Quarterly Issue No. 12 (the positive response to this issue has been great—thank you!!), and this week I finally had a chance to try it out. Dying with natural dyes appeals to me on so many levels—the economy and ease, freedom from harsh chemicals or pollutants, and the lovely, subtle colors that result.

I decided to try their instructions for using black beans first, both because I am devoted to grey and blue hues and because I had them on hand in my pantry. I chose to dye a white tank top with navy blue polka dots—I loved it, but it was a little bold and contrasty for my personal style (I often over-dye patterns to make them more subtle).

MAV gives instructions for using an Alum mordant for a deeper hue and without for a subtle color. I was hoping for a cool gray, so I didn’t use the mordant.

The result was exactly what I was hoping for—a soft blue-gray chambray hue.

And the best part? You can still cook up the beans afterwords! I cook my soaked black beans covered in water in my slow cooker with garlic and cumin and freeze them in mason pint jars. Time for taco night!

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9 August 13 • MAV http://www.3191milesapart.com/?p=6324&utm_source=rss&utm_medium=rss&utm_campaign=9-august-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6324#comments Fri, 09 Aug 2013 08:53:56 +0000 http://www.3191milesapart.com/?p=6324

You guys … I have some new pieces that I am really excited to share with you today. Beauty & Use, Collection Six is here!

For this collection, I wanted to build off of my love of indigo blue, as well as a connection I have to deep and muted late summer lingering tones. I wanted to do something a bit more folksy. I wanted to tap into tones and feelings that were inspired by a more rustic and down-to-earth styling.

My first stop was to nail down my indigos … I really love a good indigo top with a great pair of jeans. So simple. So nice! These two fabrics for Sleeveless No. 3 and No. 4 were hand-block-printed and dyed for me by artisans in India. The indigo-dyed cotton is light weight but still has enough body to hold its shape. It works perfectly with the Sleeveless design I had in silks last collection. One of my favorite things about these tops is that smell of indigo that comes along with each piece. Love!

Next, I knew I had to choose a fabric for my last Smock. One of my favorites so far has been the blue and natural stripe from collection two. I brought it back here in a red and natural stripe. I love the weight of this hemp/cotton. It’s so structured and yet very cozy. This is a design I will miss but knew I had to move on after this one fell in the run as lucky Smock No. 13!

And to match up with my red stripe, and bring in more of that rustic feeling I was going for, I had to go with this natural/deep red Crop No. 3. I have been trying to bring this top back for a while and it finally felt like the right time. I went with a raw edge on the sleeve and collar here. My favorite!! I think some women get a little nervous about the idea of a “crop top” but this one doesn’t have to bear all. You can layer it up if you don’t feel it’s long enough. The main thing is that the style is suppose to be boxy and relaxed! Don’t let the “crop” scare you away.

And last but not least I went back to my friends in Thailand and worked on more naturally dyed woven cotton scarves (you might remember those from collection three). These two are both lightweight enough to be brought out during the spring/summer/fall seasons. They are great for layering! Woven Scarf No. 3 has the muted tones of cotton candy and the feeling of that softest blanket you used to have as a kid. Woven Scarf No. 4 has a similar feel, it’s so comforting, but sits in more of the deeper tones of late summer. Each No. 4 is unique in the way it was hand-shibori-dyed. I love thinking of all of the hand work that went into these scarves. I feel so proud when I wear mine.

: : :

This collection feels the most “me” of any one that I have done yet. I will absolutely wear all of these pieces and, most importantly, wearing them makes me feel good. They are comfortable. They are unique. They are uncomplicated. I can mix them with the other pieces and patterns in my wardrobe easily and simply. That has always been my goal for Beauty & Use. I hope you enjoy taking a look at this latest collection. You can see all of the pieces right here. Thank you for taking the time!

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9 August 13 • SCB http://www.3191milesapart.com/?p=6317&utm_source=rss&utm_medium=rss&utm_campaign=9-august-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6317#comments Thu, 08 Aug 2013 22:52:15 +0000 http://www.3191milesapart.com/?p=6317

3191 Quarterly Issue No. 12 is here!

Most subscribers should have their issue in hand by now, and individual copies are now available at by3191. I am really excited to share this, our last issue of our subscription year, with you. It features my most favorite cover  combination yet (the front is a photo by MAV, the back by me—every issue has alternated featuring one of us on the front and one of us on the back) and is full of creative fun, practical advice and visual inspiration.

As with all of this year’s issues, you will find several recurring features—our seasonal gallery glossy insert (this time we look back at colorful spring), our Morning/Noon/Night series (both of these features are shot entirely on film), and our “Favorites” (we share our favorite totes).

To make and do: I share a recipe for your own bubbles solution and MAV guides you through the process of using natural items from your kitchen (from black beans to onion skins) to create beautiful fabric dyes. I am so excited to try her instructions out and will be sharing my results with you here soon!

As always, we wanted to share some of our tried and true recipes with you. MAV includes a summer pasta and almond cornbread, and I have recipes for blackberry shrub (drinking vinegar) and naan.

There is so much more in the issue—I take you Into the Woods with some tips for planning a camping adventure and MAV takes you Into the City with some of her favorite places in New York City. If you are looking to create more relaxed, from scratch meals at home, you will want to check out my piece on what I stock in my pantry and how I use the ingredients to create wholesome last minute meals.

I can’t quite believe we are finishing our our third year of 3191 Quarterly! I am really humbled by the continued interest in what we produce and am particularly grateful to our subscribers (especially those of you who have been with us since the very beginning—you guys rock!). MAV and I have many new ideas and plans for what is coming next, but hope you will enjoy Issue No. 12 in the meantime. Cheers!!

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2 August 13 • MAV http://www.3191milesapart.com/?p=6268&utm_source=rss&utm_medium=rss&utm_campaign=2-august-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6268#comments Fri, 02 Aug 2013 08:00:19 +0000 http://www.3191milesapart.com/?p=6268

This weekend we are doing something we have never done before here at 3191 Miles Apart: we are having a CLEAR OUT in our shop.

If you lived on our street, this would be considered the tag sale of the season, and we would be the ones with hand-made signs painted with bright pink and blue arrows pointing straight to our little yard of goodies.

CLEAR OUT WEEKEND
Special Pricing On Select Items
$15 Issues Of 3191 Quarterly
Free Worldwide Shipping
—————–>>  right this way

If you know me at all, you know that I love a good clear out. I go through my own things every few months. So when our team looked at the coming fall season, and all we have going on in our shop (oh boy do we have some fun plans), we knew we had to get some of the treasures on our shelves out … and fast!

For my part — I have shaved some bucks off the price of my last several Smock No. 11′s and my last few Tank No. 6′s. These two pieces are super lovely and I’ll tell you, these prices will not be offered again.

For SCB’s part — She is offering special prices on some last pieces from her latest Collection. Seriously? Yes!

For those pondering our 3191 Quarterly — There has never been a better time to nab your copies. $15 Quarterlies is straight up awesome. We are excited to get our labor of love out to the people. Your Quarterly awaits you.

Last but not least — As a treat to everyone who orders this weekend, we are giving you free worldwide shipping. Use the code CLEAROUT upon check-out to get free shipping on your order. We realize that prices at the post office have gone up in the last few years, and therefore so has our shipping, so this free shipping gift is our way of saying “thank you” for ordering with us throughout these last years. Have a little free shipping, won’t you? Thank you!

We hope you have a fun weekend and have a little time to pop over to our yard, I mean our shop, for our CLEAR OUT WEEKEND. This specialness lasts through Monday, August 5th at 8 p.m. EST.  Have fun!

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2 August 13 • SCB http://www.3191milesapart.com/?p=6299&utm_source=rss&utm_medium=rss&utm_campaign=2-august-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6299#comments Fri, 02 Aug 2013 06:40:22 +0000 http://www.3191milesapart.com/?p=6299

I have a couple of exciting things to share!

First, I made more pickles!

Second, we are having a big CLEAR OUT WEEKEND in the shop! We have a lot of exciting things planned for the coming months (3191Q Issue No. 12 and MAV’s newest collection release is just a week away!), and we want to clear things out to make way for the new. You’ll find special pricing throughout the shop (I’ve marked down my tea towels and napkin sets) including offering all available issues of 3191Q for just $15 each. These special prices only last until Monday evening (8pm EST) and quantities are very limited.

We have never offered issues of 3191 Quarterly at these prices before (and won’t likely again soon), so it’s a great time to check out an issue out or to fill in the gaps in your 3191Q collection. We have limited quantities of four of the issues still available, and I wanted to share some highlights and personal favorites from these issues (find the full table of contents for each issue in the shop).

Issue No. 5 (Sorry! This one sold out quickly!) is where you’ll find my friend Melissa’s recipe for pickles. You too can make pickles! You’ll also find our autumn essentials list and recipes for great basics that we cooked together on my visit to Maine—roast chicken and baby kale salad.

Issue No. 8 is where you can find the branch weaving project–it’s a really great introduction to weaving and will have you gathering sticks from all over your neighborhood. We also share our favorite smoothies, MAV travels to Colorado, and I offer some tasty ways to cooks with seeds.

Feeling overwhelmed by your closet? Issue No 10 includes MAV’s Clear It Out advice. You’ll also find instructions for paper stars, my stand-by trail mix recipe, and MAV’s favorite lotions and potions.

Our most recent release, Issue No. 11, includes a travel guide to Astoria, Oregon, my watercolor bead instructions, a chat with Shari Altman about herbal remedies, and recipes both sweet (grapefruit granita) and savory (roasted vegetable salad).

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There’s one more added bonus! Use the code CLEAROUT upon check-out to get free shipping on your order. We hope this is the icing on the cake for you! We are so grateful for your continued support and interest. Happy weekend and happy shopping!

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26 July 13 • MAV http://www.3191milesapart.com/?p=6238&utm_source=rss&utm_medium=rss&utm_campaign=26-july-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6238#comments Fri, 26 Jul 2013 16:44:52 +0000 http://www.3191milesapart.com/?p=6238

Hi! I missed being in this space. Glad to be back. Funny enough, however, while we were on holiday here, I was not on holiday in my day to day life. I have had a really busy few weeks! Working on 3191 Quarterly No. 12 (coming August 9th!), hosting friends and family in Maine, working in my new shop, planning a big birthday party, dealing with a back injury (ouch) … the list goes on. I’m glad to have made it through these last weeks with my sanity.

So, while SCB and I are coming back from our holiday here, I am finally heading out on a holiday myself for a week. Bring it on!

When I pack for a trip I really take my time. My biggest concern is over-packing. I feel very easily overwhelmed and that is not the way I want to feel on a trip. I prefer to take a skeleton crew of my very favorite pieces and layers. I think everything out the night before I leave. I only take things I can wear more than once. Here were some of my thoughts this time around …

Up top: One tip I always tell my friends is—Bring neutral sweaters. I just think it works better to have sweaters on hand that you can throw on with anything else in your bag. This time I brought three light cotton pieces that are very versatile. I also wore one more on the plane.

I always try to pack one dressy dress when going on a multiple day trip. You just never know when you are going to be asked out to a nice dinner and you might need to snazz it up! Best not to leave anything to chance. This time, I went with a simple black silk favorite and then threw in two simple sundresses for day to day wearing.

I debated on tops this time around. It’s going to be warm where I am going but not sweltering (thank goodness). I didn’t want to take too many tanks. I decided on two tanks and two short sleeves. I made sure all four pieces layer well and chose, again, two neutrals. Another tip—Always be sure to include a few pops of color in your bag when you travel. This tank you see here is my favorite summer pop right now.

I always, always, take stripes but the question is, which ones? I am testing out my new Smock in red stripes (note: this red stripe Smock No. 13 will be the very LAST one I make and will be in the shop, with other Beauty & Use goodies, on August 9th; there are still a few Smock No. 11′s left too) so I knew that had to go. And, I went with two of my other most favorite stripes. These seemed to pair well with my summer vibe so they were calling to me.

One of my biggest packing tips—Bring your favorite things. I like to have the pieces I am wearing all the time along with me on any trip. I know I will miss them if I go on the trip without them! In this case, it was again, Smocks. The More & Co. Smocks and my old Italian shirting Beauty & Use Smock. So, so, so great for summer layering (if I do say so myself).

Lastly, and somewhat controversially, I threw in two of my favorite beach blankets/towels. I’m not going to the beach every day on this trip but when I do (hopefully at least a few times), I really want to have a beautiful blanket to lounge on with me. I’m a visual person! What can I say? Sure, I could take one of my parents bathroom towels and throw it down in the sand but why not make it a bit more fun if I can? These made my bag just a little heavier (they are actually very light) but they will make me smile and that is worth the extra bit of weight.

Next week I’ll give you a report on my trip. Lake Michigan, here I come!

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26 July 13 • SCB http://www.3191milesapart.com/?p=6255&utm_source=rss&utm_medium=rss&utm_campaign=26-july-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6255#comments Fri, 26 Jul 2013 16:44:44 +0000 http://www.3191milesapart.com/?p=6255

Hello! I am happy to be back in this space after our summer break. I was happy, too, to come home after a holiday on the Carolina coast visiting family. I love to travel and to get away from our routine, but as I get older, homecoming  becomes more and more sweet. After I have been away, I have renewed vigor for work at home and in the studio. I am easily charmed by my neighborhood, my natural surroundings, and the domestic chores that felt like drudgery in the days before I left.

The morning after we returned home, I woke up early (still on east coast time), craving something warm and wholesome and baked from my own oven. I thought of the wholegrain maple scones I make from time to time and set to work. Soon, I had good black coffee in my favorite mug and a warm, crumbly scone on my plate and all was right with the world.

I have posted pictures of these scones on Instagram a few times and always receive requests for the recipe, so I made them one more time this morning, so I could jot down notes and snap a few photos. The glaze on these is completely gratuitous, but pleases my daughter to no end, so I always drizzle it on. A sweet alternative would be to press a few slices of nectarine or plum into each scone before baking—I am going to give that a try next time.

Wholegrain Maple Nut Scones

1 cup oats
1 cup wholewheat flour
1/2 cup all purpose flour
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1 tablespoon baking powder
3 tablespoons cold unsalted butter, cut in cubes
2 tablespoons maple syrup
1/2 cup cream or half and half (milk is probably fine, but I always use cream)
1 egg
2/3 cup chopped nuts (I prefer pecans in these, but here I used almonds)

Preheat oven to 425 degrees. Place oats in the bowl of a food processor and pulse until ground. Add flowers, sugar, baking powder, salt, syrup and butter to the bowl and pulse just until butter is incorporated. Mix the egg with the cream and then add to the food processor with the nuts. Pulse a few times just until combined. Don’t over-mix! Turn out dough onto floured board and pat out to a 8-9 inch circle. With a knife, cut dough into eight equal wedges. Place the scones on a parchment-lined baking sheet. Bake for 10-14 minutes until just browned. Allow to cool for 10 minutes and then drizzle with glaze if you wish.

For the glaze:
1 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon water
1 inch piece of vanilla bean

Add powdered sugar to a bowl with syrup and water. Scrape the seeds of the vanilla bean into the bowl and stir until smooth. Add more water to thin if necessary.

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Miles’s Coconut Macaroons http://www.3191milesapart.com/?p=6231&utm_source=rss&utm_medium=rss&utm_campaign=miless-coconut-macaroons http://www.3191milesapart.com/?p=6231#comments Thu, 18 Jul 2013 13:31:28 +0000 http://www.3191milesapart.com/?p=6231

Miles’s Coconut Macaroons recipe from 3191 Quarterly : Issue No. 11

Submitted by Angelica

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Beauty & Use Tanks http://www.3191milesapart.com/?p=6225&utm_source=rss&utm_medium=rss&utm_campaign=beauty-use-tanks http://www.3191milesapart.com/?p=6225#comments Thu, 18 Jul 2013 13:26:39 +0000 http://www.3191milesapart.com/?p=6225

Tank No. 1 and Tank No. 4 from MAV’s Beauty & Use Collection

Submitted by Tara

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5 July 13 • MAV http://www.3191milesapart.com/?p=6190&utm_source=rss&utm_medium=rss&utm_campaign=5-july-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6190#comments Fri, 05 Jul 2013 21:08:20 +0000 http://www.3191milesapart.com/?p=6190

It’s time for summer vacation around these parts. We will be gone from this space until Friday, July 26th. We are excited for a few weeks “off” but we will miss you. And, of course, we’ll be working hard behind the scenes here to finish our last issue of Quarterly, No. 12, (not the last issue ever, we don’t think, but the last one for this year anyway, sob!), get our next Collections ready (look for new Beauty & Use pieces from me on Friday, August 9th) and prepare another Found Collection (date on that release is TBD; might be another surprise for our mailing list!).

Meantime, I wanted to sign off today with my first roll of summer film and some summer intentions and plans. And please note, if you are coming to Maine this summer you might enjoy my PORTLAND FAVORITES LIST.

This summer is going to be all about …

+ Early Evening Walks
+ Water With Lemon
+ Watercolors
+ Sitting In The Shade
+ Simple Lawn Parties
+ Chilled Red Wine
+ Water Balloons
+ Chocolate Chip Cookies (Odd for summer, I know, but I am feeling like this is my summer to perfect a new recipe and I’ve really been craving chocolate chip cookies. I’ll have my recipe out to you soon … it includes almond meal. Yumm!)
+ Summer Pastas
+ Indigo Blue & Raspberry Pink
+ Meeting Visitors & Friends At My New Shop
+ Mixing Patterns
+ Ponytails
+ Seashells
+ Playing With My Nephews
+ Letting Go A Little

I plan to make …

+ my Carrot & Zucchini Bread
+ SCB’s Honey Lemonade
+ my Peach & Blueberry Cobbler
+ my Summer Pancakes
+ Molly’s Pasta With Peas
+ Heidi’s Saffron Raspberries
+ Tara’s Atta Biscuits
+ SCB’s Watercolor Beads
+ SCB’s Sunprints

My goals are …

+ Don’t overbook myself.
+ Swim once a week.
+ Drink at least 8 glasses of water a day.
+ Plant some herbs.
+ Take lots and lots of photographs.
+ Remember that it’s okay to cry when I need to.
+ Listen.

Happy summer days (or happy autumn/winter/spring days) wherever you are. If you want to keep in touch you can certainly follow us on Instagram. We’ll still be there. Cheers! xo

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5 July 13 • SCB http://www.3191milesapart.com/?p=6207&utm_source=rss&utm_medium=rss&utm_campaign=6207 http://www.3191milesapart.com/?p=6207#comments Fri, 05 Jul 2013 21:08:11 +0000 http://www.3191milesapart.com/?p=6207

MAV and I are taking a short summer break from this space, but before we go, I wanted to share an easy way to alter a tea towel with summery stripes. I think one of these would make a great host/hostess gift for someone you’re visiting on holiday (pair it with some homemade pickles—there’s a great recipe in 3191Q Issue No. 5) or let it brighten your own summer kitchen.

The printing technique is the same as the striped shirt I shared a while back. You will need fabric paint (I use Jacquard Textile Color—it is soft and pliable with a nice range of colors), a foam brush, and painter’s tape (find it with house painting supplies). I used 2-inch tape here, because I wanted wide, spare stripes. I printed on one of my SCB Collection towels; it’s No. 8, a nice neutral linen. Any solid color flat-weave tea towel will do—one of mine, or one you find elsewhere.

Press your towel and lay it out on a work surface (the textile ink can leak through, so you may want to work on a piece of cardboard). Spread a piece of tape across the top of the towel, lining up the edge of the tape with the top of the towel. Tape ends can extend over and adhere to your workspace, holding your towel in place. Continue spreading pieces of tape across the towel, leaving a slim space as wide as you’d like your stripe to be (my stripes were about one centimeter wide). Take care to keep your pieces of tape parallel to each other (you may want to check each side with a ruler—I just eyeballed it).

Once your towel is covered with tape, smooth the tape down with your hand to make sure it is properly adhered to the towel. Apply fabric paint with a foam brush—you can make dark, saturated stripes by applying a lot of paint (it may bleed through to the opposite side), or brush it on lightly for a more casual look. Allow the paint to thoroughly dry (my Jacquard paint dried in a few hours).

Carefully remove the tape, revealing your stripes. Heat set the paint according to manufacturer’s directions (tea towels see a lot of use and washing, so it’s important that the stripes are properly set).

Your tea towel is now ready for use!

Please let me know you if you try this project, and we’ll share your photos in our Album!

::

MAV and I will be back in this space on July 26th. In the meantime, our shop is open (current and past issues of 3191Q are available, as are Beauty & Use tanks and kerchiefs, tea towels and napkins, and a few Found treasures), and you can check in with us and our 3191 team on our Instagram feed. Happy summer!

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28 June 13 • MAV http://www.3191milesapart.com/?p=6166&utm_source=rss&utm_medium=rss&utm_campaign=28-june-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6166#comments Fri, 28 Jun 2013 18:25:26 +0000 http://www.3191milesapart.com/?p=6166

It’s shop update day here at 3191! I started my day with my coffee and SCB’s towel to wipe up my mess (sometimes my coffee spills over; oops). I love love love my beautiful hand-sewn linen … you can get yours here along with a lot of other wonderful new goodies.

Three cheers for our shop and three cheers for you! Thank you for supporting us!

: : :

I wanted to write a bit more about my Summer Essentials this week to expand upon my last few summer posts. Here are some of my favorites. Let me know yours! (mav{at}3191milesapart.com)

TANKS – Contrary to some jabs by my mom and dad about Maine’s chilly temps, it does get hot in Maine! Tanks are a must. The middle tank is UZI from a few years ago and the one on the right is one of mine. I can’t remember where I got the striped one but I have had it for 5 summers!

SANDALS – It’s either sneakers or sandals for me in the summer. My sneaker choice this year is Vans (last year it was Keds but they have become uncomfortable to my foot for some reason). My sandals are Henry Cuir reds (this is the flattest pair I own and usually worn for dressy ocassions; flat is a challenge for my feet) + Tatami Birkenstock pinks + Fernand custom suedes (I got my first pair of Fernands at 17 and have had a pair every summer since).

COTTON – It’s really important when leaving the house on any Maine evening that you throw a cotton sweater in your bag. The evenings can get chilly! My favorites here, moving counter clockwise from the green one) are a combination of thrifted goodies (old LL Bean score) + Loft + Wood Wood + Vanishing Elephant.

STRIPES – I get regular emails asking me for my favorite stripes and here are just a few … from left to right: Edith A Miller (be forewarned: these shrink! size up bigtime) + Saint James (always a good investment; I have had this red one for 4 years) + my own Beauty & Use striped Smock (hint hint … this might be coming out in a new colorway soon) + Lemlem.

LOTIONS & POTIONS – I change up a few of my “beauty” (hilarious; can’t believe I am using that word!) routines in the summer. My favorite products on hand are: Farmaesthetics Remedy Oil + lavender and chamomile essentials oils (all very soothing when you get too much sun or feel dried out) + Kiss My Face (love this spray on sunscreen; use it all over and even on my face!) + Aesop Geranium (a splurge that you won’t regret, especially in the summer) + Bumble & Bumble Semisumo (love putting this just on the ends of my hair to give it that “I just took a swim in the ocean and I haven’t a care in the world” look … I’ve searched long and hard and love this product … but don’t use too much! It can be heavy on some hair types so you only need a little).

Happy Summer, pals!

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28 June 13 • SCB http://www.3191milesapart.com/?p=6176&utm_source=rss&utm_medium=rss&utm_campaign=28-june-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6176#comments Fri, 28 Jun 2013 18:25:07 +0000 http://www.3191milesapart.com/?p=6176

Earlier this month, I moved into a workspace that I share with my husband and our best friend. We are still settling in, but I hope soon to share some photos of what MAV and I are calling 3191 West.

I have been working exclusively from home for the last few years, and this change is a welcome one for me. I was at the point where I felt I was working tremendously hard juggling many jobs and responsibilities, and not doing any one of them particularly well. Maybe some of you know this feeling.

What I have discovered over the course of the last few weeks working in the studio is that, well, I still can’t accomplish everything, and perhaps my expectations are just too darn high. This clarity only came with change, however, and I am grateful for it.

That said, having a dedicated workspace is allowing my offerings at by3191 to grow. I am working with my talented and wise seamstress Melissa to continue adding new stock of tea towels to the shop (a new batch was added this morning!), and we will be working on some new items for the home for the next update.

Along with the linen tea towels, we added another Found Collection to the shop (Found Collections tend to move crazy-fast, do sign up on our mailing list at the top of the page if you want notice of when we update). Also, don’t forget that we still have our latest 3191Q Issue along with back issues, and totes. MAV still has a few tanks and smocks in stock. My Beauty & Use tanks have become my go-to tops for summer.

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23 June 13 • MAV http://www.3191milesapart.com/?p=6152&utm_source=rss&utm_medium=rss&utm_campaign=23-june-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6152#comments Mon, 24 Jun 2013 02:06:44 +0000 http://www.3191milesapart.com/?p=6152

So, this is happening!

You may remember Lynsey, our beautiful Beauty & Use model, and my dear friend. She’s 34 weeks pregnant with a sweet baby boy. We are all thrilled around these parts!

I have summer essentials on my mind and thought it might be fun this week to start by showing you how Lynsey’s Smocks are fitting her these days (the Smock being one of my summer essentials—quick note: there are a few No. 11 Smocks left here if you are in the market).

Above: The very first Smock … Smock No. 1. I still get emails from friends who wear theirs all the time. That makes me so happy! I’ve always loved Lynsey in pink. She’s nearly grown out of this one (temporarily, of course) so it was so awesome to see her in it today.

Above: Smock No. 5. Italian shirting. This is one that Lynsey got in size two (she’s usually size one), upon my urging, because I loved the over-sized look/feel of this fabric on her (she’s wearing size two in these photos). Who knew that she’d need the little bit of extra room in the size two these days? Love it.

Above: The newest Smock in her collection … the More & Co. Go Play Smock. Just too awesome on her. She and I have to call each other and let each other know when we will be wearing this one so we don’t show up in the same Smock. I love it with bright colored shorts and basic blue jeans. So cheerful. I think Lynsey will be in this one until the baby comes (and for a long time after that)!

: : :

Moving on to other basics … you’ll have to forgive me for photographs of myself being missing in this dispatch. I had a wardrobe meltdown/malfunction (long story) so I just laid out two of my favorite summer outfits these days.

Top: My Tank No. 4 with high-waisted pleated shorts and a skinny belt. I love the Tanks tucked in. That’s how I always wear them. I will post a few photographs of myself in my Tanks on our Instagram this week so keep your eye out. There are a few Tanks left here. Email me (mav{at}3191milesapart.com) if you want to talk sizing or styling.

Below: One of my many striped shirts and my essential white jeans. I’m pretty much wearing this sort of outfit every other day right now. Love how crisp and summery it looks and feels. Sure, I’m not breaking any new fashion grounds with stripes and whites but who needs to break grounds anyway?

: : :

Smocks and Tanks. Definitely a huge part of my summer essentials. I will have more summer essentials coming your way soon and I’ll certainly keep you posted as to the arrival of our new little friend … Lynsey’s due in 6 weeks!

Special thanks to Lynsey (you’re so beautiful!) and RTS for photography. As you can see above I was busy fussing with the details so RTS took the shots (love them, Ry).

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23 June 13 • SCB http://www.3191milesapart.com/?p=6140&utm_source=rss&utm_medium=rss&utm_campaign=23-june-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6140#comments Mon, 24 Jun 2013 00:24:05 +0000 http://www.3191milesapart.com/?p=6140

We went away on an impromptu Midsummer celebration this weekend, making the most of the longest days. We camped at one of our favorite spots, explored, collected, drew, and feasted.

It was hard to leave the wilderness behind, so I brought some home with me to share with you. Happy Midsummer.

::

The summer celebration will continue with a shop update on Friday, June 28th. We will have a new Found Collection, and I will offer a fresh batch of tea towels as well as stuffed bunnies. Sign up on our mailing list (at the top of our page) to be among the first to know, and check our Instagram this week for sneak peeks of the goods.

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Carrot Cake http://www.3191milesapart.com/?p=6132&utm_source=rss&utm_medium=rss&utm_campaign=carrot-cake http://www.3191milesapart.com/?p=6132#comments Sat, 22 Jun 2013 00:20:08 +0000 http://www.3191milesapart.com/?p=6132

Carrot Cake recipe from February 2013

Submitted by Amy

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14 June 13 • MAV http://www.3191milesapart.com/?p=6089&utm_source=rss&utm_medium=rss&utm_campaign=14-june-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6089#comments Fri, 14 Jun 2013 22:02:56 +0000 http://www.3191milesapart.com/?p=6089

Two Lights State Park

Summer is here, friends! I am trying to work ahead of the curve this year and give you my PORTLAND, MAINE Favorites list early. Hip hip! I have taken my other lists offline because this is the one that is the most up-to-date.

Please come on up/over to Maine this summer! Portland has everything you need for an amazing long weekend or, hell, pack your bags for a week and grab a camping spot or a hotel room (sadly, it will be over-priced and not amazing) and really do it up. You’ll eat well, wander well and even shop well if that’s your thing.

Three cheers for my Portland. Hope to see you up here soon!

Scratch Baking Co.

Standard Baking Co.

MAV’s PORTLAND
AREA FAVORITES
… in brief …

EAT

Don’t Miss!:
• Lunch With Tater Tots at Blue Rooster Food Co.
• Brunch, Lunch or Dinner at Blue Spoon
• Growler Nights at Bunker Brewing Co.
• The Best Mexican Food at El Camino in Brunswick
• Snacks & Desserts at Fore Street in the bar
• Maine Potato Donuts at Holy Donut
• Tea & Scone at Homegrown Herb & Tea
• Pizza Slab at Micucci
• Noodles at Pai Men Miyake
• Bread, Sweets or Sandwiches at Scratch Baking Co. in South Portland
• Food Truck Breakfast or Lunch at Small Axe
• Pour-Over Coffee at Speckled Ax
• Croissant at Standard
• Espresso at Tandem
• Outdoor Dinner at The Well

Other Favorites:
• Sandwiches at 158
• Warm Chocolate Chip Cookies at 555
• Quiet Lunch at Artemesia
• Steak & Fries at Bistro Jacqueline
• Milkshake & Fries at Duckfat
• Outdoor Tacos at El Rayo
• Wine & Oysters at Eventide
• Simple Family Food at Gather
• Tart Yogurt at GoBerry
• Gelato at Gorgeous Gelato
• Fish To Go at Harbor Fish Market
• Corned Beef Hash at Hot Suppa
• Beer & Cocktails at In’Finiti
• Lobster Roll at J’s Oyster
• Cheese & Sandwiches at K. Horton
• Beer & Burger at LFK
• Cheese Board & Salad at Local 188
• Feel-Good Food at Local Sprouts
• Beer Outside at Novare Res
• Pizza Slice On The-Go at Otto
• Fresh Pasta at Paciarino
• Grocery-Getting & Homemade Soup at Rosemont Market
• Smoothies & Juice at Roost
• Cocktails at Sonny’s
• Brunch at Schulte & Herr
• Cheese & Meats at The Cheese Iron

Tandem Coffee Roasters

Rosemont Market

SHOP

Don’t Miss!:
• Unique Home & Kids Wares at Blanche & Mimi
• Jeans at Bliss (Ask for Michelle to help you!)
• Old Books at Carlson & Turner
• Perfectly Quirky Goods at Ferdinand
• Local Bookshop Goodness at Longfellow Books
• My Shop (Come Say Hi!!!) at More & Co.
• Books On Food & More at Rabelais
• Handmade Local Goods at The Merchant Company
• Old-School Office Supplies at Wigon

Other Favorites:
• Antiques at Allen & Walker
• Totes & Rugs at Angela Adams
• Women’s Clothing & Magazines at Black Parrot
• Vintage Home at Circa
• Chocolate at Dean’s Sweets
• Second Hand Clothing at Find
• Cute Homeware at Folly 101
• Home Goods at Home Remedies
• Fun Kitchenware at Le Roux Kitchen
• Vintage & Vinyl at Moody Lords
• Outdoor Gear at Nomads
• Peace, Love & Revolution at Nomia
• Pottery at Portland Pottery Café
• Men & Women’s Clothing & Magazines at Portland Trading Co.
• Art & Clothing at Seawall
• Full Service Scandinavian at Simply Scandinavian
• Fun Kids Stuff at Treehouse Toys
• Tons Of Books at Yes Books
• Fabric at Z Fabric

Ferdinand

More & Co. Shop

VISIT/DO

Don’t Miss!:
• Taking a Very Long Walk on A Beach or A Trail
• Visiting Farmer’s Markets Everywhere
• Jazz on Tuesday Nights at Local 188
• Walking Around (literally) Mackworth Island
• A Movie at Portland Museum of Art
• Attending Whatever Is Going On at Space Gallery
• A Massage With Amanda at The Body Architect
• Lounging & Picnicing at Two Lights State Park
• Strolling the West End

Other Favorites:
• Sunset or Moonlit Run on the Casco Bay Ferry
• Walking The Eastern Prom
• Wildlife & Nature at Gilsland Farm Sanctuary
• Wandering Around the Portland Public Library
• Cliff Walking at Prouts Neck
• Art at Aucocisco
• Art at ICA, Meca
• Art at June Fitzpatrick Gallery
• Art at Portland Museum Of Art
• Art at Whatnot Gallery, Spindleworks

Crescent Beach

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14 June 13 • SCB http://www.3191milesapart.com/?p=6114&utm_source=rss&utm_medium=rss&utm_campaign=14-june-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6114#comments Fri, 14 Jun 2013 22:02:24 +0000 http://www.3191milesapart.com/?p=6114

School is out for my kids today and that means summer is officially here, calendar (and, often, weather) be damned. I am so ready. As I was looking through my film negatives for another project this week, I kept coming across images of summers past that made my heart ache with nostalgia. The sun, the creeks, the lakes, the oceans (we will go to two oceans this summer!), the endless play, the bounty of berries, the fresh green things from our garden, the campfires, the hammocks creaking in the trees, the dusty trails, the popsicles for breakfast, the wildflower crowns, the visits with friends and family, the farm stands, the books started and finished in one day, the cold beers, the bike rides, the light and the long days. I am so ready

And a few posts from our archives to get this summer party started:

My summer essentials

Summer adventures kit

Excited to dry my laundry on the line

Pickles!

Sauvie Island is calling with strawberries and, later, blackberries

Some of my favorite ways to eat strawberries

I am going to make strawberry shortcake for my dad again this weekend

Salad rolls are the perfect hot weather dinner

Baked tortilla chips to go with fresh salsa

Popsicles!apricot-strawberry ones are so pretty

Camping cookies keep ya going on the trail

Cold brew coffee, yes!

My son has been mixing up batches of honey lemonade

And Jack has been making G&T’s

Visit the library

I have some balloons stashed for the first heat wave

Oneonta Gorge is another hot weather treat

I love the beach

We will visit the beach in North Carolina too!

Camping, then hopefully, more camping…

Happy Summer!

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Fresh Vegetable Slaw With Asian Dressing http://www.3191milesapart.com/?p=6083&utm_source=rss&utm_medium=rss&utm_campaign=fresh-vegetable-slaw-with-asian-dressing http://www.3191milesapart.com/?p=6083#comments Mon, 10 Jun 2013 16:35:01 +0000 http://www.3191milesapart.com/?p=6083

Fresh Vegetable Slaw with Asian Dressing recipe from June 2013

Submitted by Jennifer

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7 June 13 • MAV http://www.3191milesapart.com/?p=6073&utm_source=rss&utm_medium=rss&utm_campaign=7-june-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6073#comments Fri, 07 Jun 2013 21:18:54 +0000 http://www.3191milesapart.com/?p=6073

Time is flying! I have been hanging on to it for dear life (Did you know one week ago my creative team and I opened a shop here in my Portland? … I have not even had time to tell you about it!) and really need to just ground myself in this space today.

It’s time for me to just be a bit quiet and take a look back to one year ago. I need to pause and remind myself of where I was one year ago. Sometimes this memory lane really helps me calm down. Let’s go …

One year ago, this little guy above, my second nephew, was turning one. Today, he turns two! I love you, Gus. Happy Birthday sweet baby.

One year ago, I was addicted to chocolate chip olive oil cake. I have not made this in quite some time. It must go back on the list. It’s SO good. Oh and I have a new favorite Chocolate Buckwheat Cake recipe coming in Quarterly, No. 12. Sit tight!

One year ago, I was working on my first leaf collection with Miles, my first nephew. This was for a piece in Quarterly, No 8. It was as rainy then as it is today!

One year ago, I was drinking a lot of smoothies. I think I’m about ready to start that trend again. Bring on the summer fruits!

One year ago, I was at the cottage working on a simple little collection. I’m not going to the cottage until late summer this year. It will be a whole new landscape there. I can’t wait.

: : :

There. I feel calmer. I needed the quietness of one year ago for a moment. Now, time to move on to tomorrow.

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7 June 13 • SCB http://www.3191milesapart.com/?p=6059&utm_source=rss&utm_medium=rss&utm_campaign=7-june-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6059#comments Fri, 07 Jun 2013 19:39:45 +0000 http://www.3191milesapart.com/?p=6059

We came home from California this week to truly beautiful sunny weather (June in Oregon is often quite dismal). It feels like summer is on, but we still have busy school and work schedules to slog through for another week. I can feel myself shifting to summer eating. As the farmers markets begin to hit full swing, I am craving big fresh salads and bowls of fresh berries.

I love a great big heaping of slaw. Not the limp mayonnaise-y kind, but rather a bowl of crunchy veggies with a sweet-salty-spicy vinaigrette. Fresh herbs are key, and peanuts round out the flavors I love from Southeast Asian cooking. Slaws are a great opportunity to throw in a vegetable that is not part of your usual repertoire (something mysterious in your CSA box?) or that you don’t usually eat raw—once sliced thin and tossed with salt, sugar and vinegar—it’s all good. For the batch shown here, I used red cabbage, bok choy, mint (really plentiful in my garden right now), carrots and red bell pepper. I love the rainbow mix of colors.

I like my slaws crunchy and fresh, so I always put the dressing on at the last minute, but this slaw is good the next day as well. The veggies mellow a bit as they pickle in the vinaigrette (great on a homemade Banh Mi sandwich). If you have dressing left over, dip some salad rolls in it.

Fresh Vegetable Slaw with Asian Dressing

5-6 cups mixed fresh cruciferous vegetables (pick and choose according to your taste and what’s in season):
cabbage (red, green or savoy)
bok choy
kohlrabi
broccoli stalks (julienned)
daikon
bell pepper
seeded jalapeno pepper (for a kick!)
carrots (grated or julienned)
mung bean sprouts
celery
cucumber (seeded and julienned)

1/4 cup packed chopped fresh herbs like mint, cilantro or basil (or a mixture)
1/4 cup sliced scallions
1/4 cup chopped roasted peanuts

Dressing:
1/4 cup rice vinegar
juice of one lime
3 tablespoons brown sugar
2 tablespoons fish sauce (soy sauce is fine too if you are vegetarian)
1 teaspoon grated fresh ginger
1 garlic clove, minced or crushed
2 tablespoons oil (I use a canola/coconut mixture)
Sriracha or other hot sauce to taste.

Wash and chop/slice your vegetables so they are relatively even in size and place in a large bowl, sprinkle with a pinch of salt. Toss the vegetables with the herbs, scallions and peanuts. For the dressing, mix the vinegar, lime juice, sugar, fish sauce, ginger, and garlic until the sugar dissolves. Stream in oil and mix to combine. Season with sriracha to taste. Just before serving, toss the slaw with the dressing (you may not need all the dressing depending on what vegetables you’ve used).

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2 June 13 • MAV http://www.3191milesapart.com/?p=6035&utm_source=rss&utm_medium=rss&utm_campaign=2-june-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6035#comments Mon, 03 Jun 2013 04:10:19 +0000 http://www.3191milesapart.com/?p=6035

I have been a wee bit too busy of late (if you’re a 3191 follower on Instagram you know why) so I only have a simple photo postcard for you today.

I went to the beach this morning for a wonderful walk with my friend Brian Ferry and I think I can safely say that summer is here! Oh my gosh! Bring it on.

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2 June 13 • SCB http://www.3191milesapart.com/?p=6044&utm_source=rss&utm_medium=rss&utm_campaign=2-june-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6044#comments Mon, 03 Jun 2013 04:10:15 +0000 http://www.3191milesapart.com/?p=6044

I have just spent some of the best days of my life celebrating my sister’s marriage with dear friends and family. Feeling full of love.

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26 May 13 • MAV http://www.3191milesapart.com/?p=6019&utm_source=rss&utm_medium=rss&utm_campaign=26-may-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=6019#comments Sun, 26 May 2013 21:04:12 +0000 http://www.3191milesapart.com/?p=6019

I’m honored today to have a guest post here on 3191. It’s our first guest post EVER! Of course, we had to ask someone completely amazing to take on our first guest post and that friend had to be Shari Altman. We love Shari!

Those of you who have gotten an copy of 3191 Quarterly, Issue No. 11, have probably already poured over Shari’s piece in the issue (the opening spread can seen above). I love Shari’s approach to practical and simple wellness.

Shari has been a big support in my life over the years not only with her dedicated friendship but with her spot on advice. So, a special tea treat today from Shari to you! I will let her take it away now … Shari: Thank you for all of your sage advice, dear friend. xo

THE 5:30 PM BLEND

I created this herbal tea as a refreshing and nourishing blend for the late afternoon or early evening. It’s a pre-dinner tea, so to speak, to help me unwind from the stresses of the day and refresh myself for dinner preparations, while also nourishing my body.

Recipe:
1 pt Skullcap (dried)
1 pt Anise Hyssop (dried flowers and leaves, homegrown)
2 pt Peppermint (dried)
2 pt Schisandra berry (dried)
1 pt Milky oat tops (dried, homegrown and given to me by a friend)
1 pt Grapefruit peel (dried by me)
Note: a part is just a measurement. In the recipe when I refer to parts, I am using ounces.

I chose skullcap because it is a wonderful nervine plant that aids in relieving tension and helping me let go of the problems and stresses of the day.  Anise hyssop adds a wonderful flavor to the tea and is good for digestion. Peppermint is my go-to herb when I need an afternoon pick-me-up but don’t want any caffeine. Schisandra berry is an adaptogen, providing energy and focus but it is also restorative. Milky oat tops soothe the nerves and nourish the whole body. I added grapefruit peel for that important bitter flavor that our body needs in order to get the digestive juices flowing before a meal.

A few great additions or substitutions:

Lemon Balm–Now that I have lemon balm growing in my herb garden again, I might add some fresh lemon balm leaves to this tea to give it a great lemony flavor, to improve mood, and to aid in digestion.  If you don’t have any lemon balm on hand, try a squeeze of lemon juice.

Honey–Raw, unpasteurized honey is the perfect sweetener for this blend.

Mint– Experiment with different types of mint such as spearmint, apple mint, or even chocolate mint.

Berries: Dried blueberries or dried elderberries could be used in place of the schisandra berries.

Ginger: Crystallized ginger or fresh ginger slices would add a spicy kick to this blend.

I typicaly add 1-2 TB to a French press and then pour hot water in just off the boil. For a medicinal strength tea, you should let it steep for at least 10 minutes. If you want a lighter, more fragrant tea, then aim for just a few minutes of steeping.

During the growing season in Vermont,  I concentrate on making fresh tea blends. Today I made a fresh tea with dandelion flowers and leaves, violet flowers and leaves, lemon balm, and oregano (do not drink oregano tea when pregnant). I generally pack my French press full of fresh herbs and then add water just off the boil. Play around with steeping times. Take a taste at 3 minutes, 5 minutes, and 10 minutes and see which you prefer. You can also make a cold water infusion during the summer months.

Happy tea time!
—Shari

p.s. If you’ve never used these herbs before or are taking medication or pregnant, please consult your doctor before using.

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26 May 13 • SCB http://www.3191milesapart.com/?p=6007&utm_source=rss&utm_medium=rss&utm_campaign=26-may-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=6007#comments Sun, 26 May 2013 21:03:51 +0000 http://www.3191milesapart.com/?p=6007

I have been spending a lot of time with linen lately (thank you to everyone who shopped for tea towels and napkin sets at by3191! I will have more tea towels in the shop next month). I am always enamored with the beautiful selvedge of these fabrics and feel it is a shame when it ends up in the scrap pile.

My love of the selvedge led me to create these pillowcase instructions a few years back, and this week I revisited them when I came across a linen selvedge I really wanted to feature. I altered the instructions a bit to accommodate fabric that is only 54 inches wide, and wanted to share them with you here. With these instructions, you will be left with a large scrap—I turned mine into a set of four napkins.

If you have access to a sewing machine and can sew a straight line, you have the skills to make a pillowcase! They are lined with french seams which are quite easy to do once you get the hang of it, and you will end up with no raw edges and a nicely finished and sturdy case. Please refer to my previous post for more photos on how to create a french seam.

Materials for one standard-size pillowcase:

1 1/4 yards linen, chambray or other fabric with a selvedge you’d like to feature.
Coordinating thread

Before you cut your fabric, wash it in hot water and dry it in the dryer (just as you would your sheets). Most linens will be marked “dry clean only” because they will shrink when washed. You want any shrinkage to happen before you cut. For each pillowcase, cut a piece that is 32 inches by 43 inches with your selvedge running down one of the 43 inch sides. The best way to cut linen so it is square to the weave of the fabric is by pulling threads. (I found a little tutorial on pulling threads for you here).

Fold your piece over, so that the selvedges match up on one side and the side of the fabric you want to feature is facing out (if you’ve never sewn a french seam, this may seem wrong to you).

Sew a 1/4 inch seam along the bottom and side, leaving the selvedge sides open and the folded side untouched.

Trim at the corner. Also trim away any loose threads or uneven bits.

Press the seam over to one side. Turn inside out. Use a chopstick or a capped pen to make sure the corners poke out, and then press all the seams flat. At this point, if you are using fabric that is the same on both sides, it may look like you have a finished pillowcase, but you’re not done yet! Sew another seam—3/8th of an inch this time— around the side and bottom.

Trim away the corner again.

You now have your raw edges encased in a nice french seam! Turn inside out again, trim threads, and you’re finished!

Crisp linen cases feel great in the summer time! To avoid deep wrinkles, take the cases out of the dryer when they are still damp, or better yet, dry them on a line in the sunshine!

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17 May 13 • MAV http://www.3191milesapart.com/?p=5987&utm_source=rss&utm_medium=rss&utm_campaign=17-may-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5987#comments Fri, 17 May 2013 17:50:30 +0000 http://www.3191milesapart.com/?p=5987

Our shop is stocked (our mailing list members were up early shopping so some pieces are sold out but we are still very well stocked so don’t miss it!) and our new issue of 3191 Quarterly is here! I am totally smitten with Stephanie’s photograph for the cover.

Included in our new issue … Our Morning / Noon / Night series featuring film photography pairings.

Four awesome recipes including my Whole Wheat Focaccia. So yummy!

Our deep winter gallery of film photographs. I love looking back and knowing that winter is behind me. This gallery is very quiet. I think you really get the feel for our winters.

Stephanie’s amazing watercolor beads project. It’s pretty fabulous and so perfect for the spring/summer!

A piece letting you know “what’s in my makeup bag!” Yep. I tell you my favorite tride and true makeup must haves. I have to grin a little about this piece because I am no makeup expert but maybe that is why it’s worth reading? A bit of advice, woman to women?

A very special piece from our friend Shari Altman on herbal wellness. I LOVE this piece. It’s full of great advice that you can actually execute yourself in easy and inspiring ways. Shari is amazing and so down to earth. Next week I will have a bit more in this space from Shari and me. Stay tuned!

… and of course there is much, much more in our new issue. Let us know what you think and don’t forget to send us your new 3191-related photographs to photos(at)3191milesapart(dot)com for our 3191 Album.

Thanks for being a part of our May shop update! Big cheers to all our friends out there both near and far.

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17 May 13 • SCB http://www.3191milesapart.com/?p=5975&utm_source=rss&utm_medium=rss&utm_campaign=17-may-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5975#comments Fri, 17 May 2013 17:50:10 +0000 http://www.3191milesapart.com/?p=5975

It’s here! 3191 Quarterly Issue No. 11 is in the shop!

I am super excited to share this issue with all of you. MAV and I had a great time putting it together. It is full of life and love and advice and travel and good food. This week, I wanted to share a few of my outtakes from the issue (we can only fit so much in there!), and tell you about my contributions to 3191Q Issue No. 11.

As always, we have our seasonal gallery of film shots printed on glossy paper. This time we are taking a look back at the comforts and celebrations of wintertime.

Morning, Noon, Night is also shot entirely on film. This section always reminds me of our A Year of Mornings and Evenings projects as it captures the beauty of everyday moments.

I take you on a trip to our favorite coastal Oregon getaway: Astoria.

I share all our favorite places to stay, shop, eat and explore in this quirky town.

Of course, we have recipes too! If you are a grapefruit fan, you will want to try my grapefruit granita recipe. So refreshing on a hot summer day. I also share my son’s coconut macaroon recipe (it’s gluten and dairy-free!).

And, finally, I have a fun project for you to try. These watercolor beads were inspired by the beautiful Nemadji Pottery pieces that MAV and I unearthed for the Found Collections. They are so simple and fun to make. I hope you’ll give them a try and do share with us—we’d love to add your photos to our 3191 Album.

::

There are a few more tea towels and napkin sets from my collection available in the shop. I am thrilled to announce that I will be restocking some of the tea towels and adding new designs in a few weeks time. As always, the best way to know when they have been added is to sign up on our mailing list (on the top right of our page). Thanks for all your enthusiasm for this new endeavor!

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Humble Yogurt Cake http://www.3191milesapart.com/?p=5966&utm_source=rss&utm_medium=rss&utm_campaign=humble-yogurt-cake http://www.3191milesapart.com/?p=5966#comments Mon, 13 May 2013 17:55:41 +0000 http://www.3191milesapart.com/?p=5966

Humble Yogurt Cake recipe from April 2013

Submitted by Joan

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12 May 13 • MAV http://www.3191milesapart.com/?p=5936&utm_source=rss&utm_medium=rss&utm_campaign=12-may-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5936#comments Mon, 13 May 2013 05:07:23 +0000 http://www.3191milesapart.com/?p=5936

Excitedly getting ready for Friday’s shop stocking — This is the new Beauty & Use Collection (Five). There are 8 pieces in total this time around and this is my biggest collection yet. Eep! I’m so grateful to my seamstress who hand-cuts and sews each and every piece. I said, let’s go bigger this time, and she said, yes! She rocks.

Above: The new design I call Sleeveless. I’ve been dreaming about this top for some time and finally found the right two fabrics (both of which I could only get in very small quantities). This top is generous in its sizing so that the fabric and the volume become a part of the style. I swear this cut looks good on all types of bodies. Both of my sweet friends who “modeled” for me said they loved how it was breezy and light but at the same time not too exposing. Yes! That is just what I was going for.

Above: The beloved Smock. I can’t seem to keep the Smocks in stock so I just keep finding wonderful fabrics to bring them out to you again and again. I know I always say this, but I really do love these two fabrics. Both are natural cotton, both change dramatically through wash and wear, both are faded/muted colors that I love for spring/summer. I cut the sleeves and the length longer this time thinking that ladies might like to wear them as a beach cover-up or over tank tops. These are my summer essentials to be sure.

Above: The second in my Handkerchief series. Black and white polka dotted vintage silk with a hand-sewn hem! That is all I am going to say.

Above: My Tank design (thank you for loving it last time and encouraging me to bring it out again). This time around, I am bringing this to you in three fabrics that are perfect for wearing on hot days with skirts or shorts or layering as basics. Two in the white/cream family, each having their own very special textures that are easier to see here and here, and one in a pink pinstripe, also seen nicely here.

I hope you enjoy looking at the whole collection, alongside SCB’s amazing new linen line, more closely on Friday. Remember, as we say time and time again, the mailing list gets an email the moment our shop is stocked. Sign up here! And, thank you.

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12 May 13 • SCB http://www.3191milesapart.com/?p=5949&utm_source=rss&utm_medium=rss&utm_campaign=12-may-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5949#comments Mon, 13 May 2013 05:07:17 +0000 http://www.3191milesapart.com/?p=5949

It is now late in the day, but I want to take a moment to wish all the moms and caregivers out there a happy Mother’s Day. I am deeply grateful to my own mom who instilled in me a creative spirit and can-do attitude that I hope I can pass on to my own kids.

My latest endeavor to share is a new collection of kitchen and dining textiles that will be added to the shop this coming Friday, May 17th along with MAV’s collection and our newest issue of 3191Q. (You can sign up on our mailing list to be notified once everything has been added.)

Kitchen towels are a mainstay of my kitchen. I avoid disposal goods whenever I can, and a linen towel is always by my side at the counter or tucked into my waistband as I work. I designed these towels to be both beautiful and useful (where have I heard that before?). They are slightly larger than a typical tea towel—their generous size covers a bowl of rising bread amply and can handle drying all the dinner dishes. Each one has a leather loop for hanging to dry.

I searched for linen fabrics with a good, absorbent hand and a heft and texture that can withstand daily use and frequent laundering. There are seven fabrics choices—from basic neutrals to brights. I saw these towels as ones that would mix nicely with the silk-screened and graphic ones you might already have in your kitchen collection.

All of the tea towels were sewn with extreme care here in Portland, Oregon by my friend Melissa. I am so grateful for her help and expertise in making textiles that are both durable and handsome.

Along with the tea towels, I will be offering 100% linen frayed napkin sets in bold ginghams. These textiles are meant for everyday use, but would fit comfortably at a more formal table as well. The napkins are a generous size—large enough to wrap up a picnic lunch to unfold on your lap. The linen is pre-washed and absorbent, but drapes nicely and is not too heavy or bulky, an elegant touch to any place setting.

I am quite excited by this new collection and hope you will be as well!

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5 May 13 • MAV http://www.3191milesapart.com/?p=5901&utm_source=rss&utm_medium=rss&utm_campaign=5-may-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5901#comments Mon, 06 May 2013 00:45:07 +0000 http://www.3191milesapart.com/?p=5901

One year ago this month Stephanie and I opened our shop. It was a project we had thought about for a long time but always felt not quite sure.

We were not sure about putting more “stuff” out into the universe.

We were not sure people would even care!

We were not sure we could keep up with all of our other 3191 projects and take care of a shop that would require an honest investment of time and creativity.

We were not sure who would do all of the work!

But, despite everything we were not sure about, here we are, one year later, preparing our new Collections to release and somehow, we do feel sure! You have been a HUGE part of what has made us so sure. You have told us that you like what we are doing, not just with your purchases, but with your supportive emails and blog posts not to mention the photographs you have sent in for our 3191 Album. You have told us by mentioning on our Instagram photos that you “can’t wait” to see what we have in store for you next. You have told us by sharing our enthusiasm for what our shop is all about:

Buy well-made. Buy thoughtfully. Buy what you love.

We will have two new Collections up on May 17th, one from myself and one from Stephanie. We will also have a new issue of our 3191 Quarterly. In many ways, we are moving into a new chapter here at 3191 (in some ways we can’t quite share with you yet) and we are so excited to have you along for the ride.

So, happy shop birthday to our hard-working team here at 3191 (Stephanie, Evan, Chloe and Dee: xo!) and to those of you who have enjoyed looking at our beloved Collections over the last year. I promise, the best is yet to come!

Note: A heads up! Our mailing list is the first to know when our shop is stocked. You can sign up right here.

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5 May 13 • SCB http://www.3191milesapart.com/?p=5919&utm_source=rss&utm_medium=rss&utm_campaign=5-may-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5919#comments Mon, 06 May 2013 00:44:55 +0000 http://www.3191milesapart.com/?p=5919

I had a long to-do list this weekend, but, the weather is unseasonably warm, and sometimes you have to make hay while the sun shines. So, we went out to our favorite spot on the Sandy River for some hay-making.

No regrets.

ps: I am also posting over at habit in great company all month long.

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27 April 13 • MAV http://www.3191milesapart.com/?p=5875&utm_source=rss&utm_medium=rss&utm_campaign=27-april-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5875#comments Sun, 28 Apr 2013 04:32:43 +0000 http://www.3191milesapart.com/?p=5875

I went to a beautiful beach this week. (You will actually see much more of this beach because I have decided to photograph the next Beauty & Use Collection there in early May.) I had not been there in some time and it was just as I remembered it. Gorgeous!

It’s always inspiring for me to remember the glories of Maine especially after a long winter. To that end, I’ve been slowly coming out of the winter hibernation and have been using the 3191 Archives to find new (old) inspiration quite a bit lately.

A few posts I’ve turned to:

+ Making SCB’s yummy and fun Peanut Rice Crispy Treats
+ A reminder of My Favorite Studio Supplies as I re-up before summer
+ Putting away wool scarves for cotton and silk and remembering my Silk Scarf Tying techniques
+ Not missing Spring by looking back at 2010 & 2011 & 2012
+ Already starting to update my Portland Favorites List before summer visitors need it (I plan to have this up on the blog in late-May with all new favorite spots!)
+ Thinking back to what I was in love with at this time of year a few years back (bought graham crackers this week)
+ Reminding myself how to fight a cold because I have been doing that for a few weeks now
+ Planning to make SCB’s Sunprints & Spoon Oil

We are getting ready for a very fun month of May here at 3191. Our big shop update is May 17th! Sign up for our mailing list and we will let you know what’s going on. We think you’ll be as excited as we are.

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27 April 13 • SCB http://www.3191milesapart.com/?p=5885&utm_source=rss&utm_medium=rss&utm_campaign=27-april-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5885#comments Sun, 28 Apr 2013 04:31:48 +0000 http://www.3191milesapart.com/?p=5885

Despite my rather aggressive negligence in regards to our garden this past year, we have rhubarb that overwintered quite well. I was delighted to see stalks thick and red enough for picking this week.

Just two stalks. But still, our own rhubarb! I thought about making a tiny crisp, but decided to play around with something savory instead. I stewed the rhubarb with honey, vinegar and shallot and mixed in olive oil to make a lumpy sweet-tart vinaigrette. Tossed with arugula, goat cheese and almonds, it became the perfect springtime salad.

And now I have renewed vigor for tackling our neglected garden…

Arugula Salad with Rhubarb Dressing

1 cup diced rhubarb (1-2 stalks), diced
1 small shallot, diced
3 tablespoons honey
1/4 cup vinegar (I used white wine vinegar)
1/2 cup olive oil
salt and pepper

arugula
goat cheese
almonds

Place the rhubarb, shallot, honey and vinegar in a small saucepan and bring to a boil over medium heat. Lower heat and simmer until rhubarb is soft, about 10 minutes. Allow the mixture to cool. Transfer rhubarb mixture to a jar and slowly stream in the olive oil, whisking with a fork to combine. Season with salt and pepper to taste.

Toss a few generous handfuls of arugula with enough of the rhubarb dressing to coat. Top with small dollops of goat cheese and toasted sliced almonds.

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20 April 13 • MAV http://www.3191milesapart.com/?p=5842&utm_source=rss&utm_medium=rss&utm_campaign=20-april-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5842#comments Sat, 20 Apr 2013 17:40:01 +0000 http://www.3191milesapart.com/?p=5842

I struggled to stay focused and grounded this week amidst the sadness and confusion in my area of the country and the spring winds blowing into town.

I swear, these winds we seem to get every April really distract me. So, while I feel the earth all around me struggling to grow and start anew, the winds are working a spell of their own, and they are wiping me in the face! It is unnerving.

I woke up most mornings to rattling window panes and madness coming from the radio. I was anxious and I was craving something but not knowing what. My breakfasts were mostly the usual: oatmeal or eggs and avocado. I felt something was missing.

Today, I figured out what that was. A simple, bright, consoling, yogurt cake. (Because I eat this for breakfast should I call it bread? Nah. I prefer cake. And what is wrong with cake for breakfast? Nothing.)

A yogurt cake can’t take away the chaos and devastation of this week. It can’t stop the winds. But, it can comfort. Perhaps it will assist you, at some point, whenever you might need it?

Peace to you.

A Humble Yogurt Cake

2 C spelt flour (or 1 C all purpose / 1 C spelt as I did here because I ran out of spelt)
2 t baking powder
1/2 t baking soda
1/8 t salt
3/4 t cardamom
2 eggs
scant 3/4 C sugar
1/3 C canola oil
1 C unsweetened plain yogurt (I use sheep’s milk; just don’t use greek)
1 t vanilla
zest of 1 or 2 lemons

Preheat oven to 350ºF/180ºC. Butter well a cake pan, loaf pan or bundt pan (the cake a little small for a bundt but I couldn’t resist because I find a bundt so cheerful). In a medium bowl, mix flour, baking powder, soda, salt and cardamom together well. Set aside. In a mixer beat eggs, sugar and oil well (for at last a few minutes). Add yogurt, beat well again. Add vanilla and lemon zest and beat one more time. Pour wet ingredients into dry using as few strokes as you can to combine. Mix gently! Spread batter into the pan and bake for 30 minutes or until golden brown and a cake tester comes out clean. Let cool for 20 minutes and then turn your cake out. I like mine plain but you can sprinkle the cake with icing sugar and serve with a plop of yogurt if you like.

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20 April 13 • SCB http://www.3191milesapart.com/?p=5858&utm_source=rss&utm_medium=rss&utm_campaign=20-april-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5858#comments Sat, 20 Apr 2013 17:39:45 +0000 http://www.3191milesapart.com/?p=5858

It has been a stressful, very full week for me, and I’m guessing, many of you. I am itching for renewal and a fresh start. I want to feel spring fever again. I have big plans for the weekend.

First up, is tackling some overdue spring cleaning. I am also going to finally pack away my wool scarves and bring out the lightweight silk and linen (and think about new ways to wear them).

I will be drinking plenty of water and looking at MAV’s detox ideas.

I am adding artichokes and radishes and rhubarb to my shopping list. Once my kitchen is stocked, I am going to prep food for the week (forever inspired by Tamar Adler), including making our favorite treats for school lunches. I am planning on offering salad night for maybe more than one dinner this week to keep things simple and fresh.

At the end of the day, I hope Jack will make me a gin & tonic.

Take good care, everyone.

Photos this week are a few outtakes from a roll of film shot in the early days of spring.

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Naturally Dyed Eggs http://www.3191milesapart.com/?p=5836&utm_source=rss&utm_medium=rss&utm_campaign=naturally-dyed-eggs-2 http://www.3191milesapart.com/?p=5836#comments Sat, 20 Apr 2013 00:14:27 +0000 http://www.3191milesapart.com/?p=5836

Naturally dyed eggs project from April 2012

Submitted by Christine

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Ikat Cloth http://www.3191milesapart.com/?p=5828&utm_source=rss&utm_medium=rss&utm_campaign=ikat-cloth http://www.3191milesapart.com/?p=5828#comments Sat, 20 Apr 2013 00:08:59 +0000 http://www.3191milesapart.com/?p=5828

Ikat Cloth from Found Collection Five

Submitted by Rebecca

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Oat Cakes http://www.3191milesapart.com/?p=5825&utm_source=rss&utm_medium=rss&utm_campaign=oat-cakes-2 http://www.3191milesapart.com/?p=5825#comments Mon, 15 Apr 2013 14:35:23 +0000 http://www.3191milesapart.com/?p=5825

Oat cake recipe from 3191 Quarterly : Issue No. 9

Submitted by Dana

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12 April 13 • MAV http://www.3191milesapart.com/?p=5788&utm_source=rss&utm_medium=rss&utm_campaign=12-april-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5788#comments Fri, 12 Apr 2013 19:12:41 +0000 http://www.3191milesapart.com/?p=5788

Since a dear friend sent me this beautiful link to a Turmeric Lassi, I have not been able to stop thinking about turmeric.

I’m guessing most of you already know about the wonderful “anti” powers of turmeric (it’s an antioxidant + anti-inflammatory + anti-bacterial; plus it’s a great liver supporter not to mention an energy booster), but for me it has been more about the taste and the color. Right now, I’m really feeling the high-energy yellow!

While I can’t really have milk or nut milks, they just don’t agree with me, I still enjoy drinking my turmeric. My way, however, is in a hot or room-temperature tea. (You can even make and chill this and it’s still really wonderful.)

Spiced Turmeric Tea
tea pouch/net
1 teaspoon turmeric
2–5 cardamom pods
1/2 cinnamon stick
1 lemon wedge
2–3 thick slices fresh ginger
honey to taste

To keep things clean and tidy in the mug, I like to put my turmeric into a tea pouch. So, go ahead and put 1 teaspoon turmeric in and knot it off. Add the pouch and the rest of the ingredients to your mug, except honey. Boil some water and add it to the mug; add honey. Stir well and let sit for about 10 minutes. Put your feet up and enjoy!

: : :

Turmeric is also a killer natural dye. Because it’s so strong you don’t even need to mordant your fabric, although you can for a stronger color. I was feeling ready for a little yellow in my wardrobe this week (honesty, it doesn’t look that great on me with my complexion but who cares, I needed the pick me up!), so I took my Beauty & Use V-Tee No. 3 and dyed it yellow.

Simple Turmeric Dye
2–5 teaspoons turmeric
fabric
pot

Add turmeric to the pot with lots of water, bring to a boil. Add your fabric and leave it there to simmer for anywhere from 1–8 hours depending on complexity of color desired. Shoot, you can even leave it overnight! But don’t leave your burner on, of course. I only left my V-Tee in for 1 hour! To get the muddled effect I left it folded up tight the entire time it was in the water. I didn’t stir. I just plopped it in and left it for an hour and that was that.

I even threw a towel in with the V-Tee when I washed it and it was gently dyed as well. Yellow: I love you right now!

One word of warning: Be sure you wash your turmeric-dyed item several times by itself. The yellow will come off for some time (just like indigo does) so you’re better off to wash it alone or with things that you want to be a faded yellow themselves.

: : :

While I didn’t get a photograph of it, I also used turmeric for dinner in a spice mix with some veggies that were roasted this week. I added 1 teaspoon turmeric, cumin and coriander with garlic, lemon slices and olive oil, and tossed it with my veggies. They were then roasted and enjoyed with some simple poached chicken and homemade focaccia (recipe for the focaccia is coming in 3191 Quarterly, Issue No. 11, out on May 17th). Delicious!

: : :

Now, mind you, I don’t think pregnant women and people with some health issues are suppose to have a lot of turmeric, so I’d look that up in your best natural foods book if you’re in those categories, but really, I encourage you to bring a little turmeric yellow energy into your life! And, please let us take a peek at your turmeric dye jobs by emailing them to our 3191 Album at photos(at)3191milesapart.com.

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12 April 13 • SCB http://www.3191milesapart.com/?p=5803&utm_source=rss&utm_medium=rss&utm_campaign=12-april-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5803#comments Fri, 12 Apr 2013 19:12:13 +0000 http://www.3191milesapart.com/?p=5803

It has been a busy week for me as I juggle a few different responsibilities. It was busy enough that I almost missed that our backyard lilac tree had begun to bloom. Busy enough, too, that I had not been to the market. We woke up this morning with a day off from school and our cupboards were nearly bare. Waffles were requested, but we had no eggs. I remembered the recipe for doughnut muffins that I had cobbled together a few weeks back required no eggs and set to work.

These little mini-muffins, coated in cinnamon sugar, are meant to mimic doughnut holes. Crispy on the outside, cakey on the interior, they do a pretty good job. My version uses whole grain flour for wholesomeness, yogurt for a little tang, and cardamom for subtle spice. They didn’t last long!

Doughnut Muffins
Makes 24 mini-muffins (or 12 regular muffins)

1/4 cup unsalted butter, melted
1/4 cup whole milk plain yogurt
1/4 cup milk
1/2 cup sugar
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon cardamom
pinch salt

Topping:
1/4 cup unsalted butter, melted
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cardamom

Preheat oven to 375 degrees. Grease 24 mini or 12 regular muffin tins. In a large bowl, stir together melted butter, yogurt, milk and sugar. Sift together with whisk in a separate bowl: the flours, baking powder, cardamom and salt. Add the dry ingredients to the wet and stir just until combined. Fill greased muffin tins halfway with mixture. Bake until lightly browned, 15-30 minutes depending on the size and type of muffin tin you use. Muffins should be browned and crispy on the outside.

Turn out muffins and allow to cool enough to handle. Stir sugar, cinnamon and cardamom together to make the topping. Brush each muffin with melted butter and then dip in cinnamon mixture to coat.

You have to be quick around here or you’ll miss out on a muffin…

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Paper Stars http://www.3191milesapart.com/?p=5783&utm_source=rss&utm_medium=rss&utm_campaign=paper-stars-4 http://www.3191milesapart.com/?p=5783#comments Sun, 07 Apr 2013 20:54:47 +0000 http://www.3191milesapart.com/?p=5783

Paper stars project from 3191 Quarterly : Issue No. 10

Submitted by Chelsey

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Naturally Dyed Eggs http://www.3191milesapart.com/?p=5778&utm_source=rss&utm_medium=rss&utm_campaign=naturally-dyed-eggs http://www.3191milesapart.com/?p=5778#comments Sun, 07 Apr 2013 20:51:21 +0000 http://www.3191milesapart.com/?p=5778

Naturally dyed eggs project from March 2009

Submitted by Caroline

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5 April 13 • MAV http://www.3191milesapart.com/?p=5755&utm_source=rss&utm_medium=rss&utm_campaign=5-april-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5755#comments Fri, 05 Apr 2013 22:59:08 +0000 http://www.3191milesapart.com/?p=5755

A blast from the past here today at 3191: We have decided to add back issues of 3191 Quarterly to the shop in final limited quantities! We are very excited to offer them to you once again (thanks to all who have emailed over the last year with requests; we’ve been hearing ya!).

Let me briefly walk you through the issues …

3191 Quarterly, No. 5 has to have my favorite cover image thus far. I love this photograph of Stephanie’s son, Miles.

Q5 is a wonderful issue for the spring/summer season, with a bit of autumn thrown in. One of my favorite things is Stephanie’s recipe for a simple yogurt cheese with lemon, garlic and thyme (seen above). Q5 brings to you our first seasonal photography gallery too. I just love going back and looking at the images from deep summer, 2011 and remembering those lovely days (did I really paint my toenails that purple color?). I feel ready for summer once again!

In 3191 Quarterly, No. 7 you will find two of my own favorite recipes for maple-sweetened brownies and peanut butter cookies. I have made these countless times since this issue came out. They are my go-to’s for sure. Yum!

In Q7 you’ll also find a trip to San Francisco and to Stephanie’s Portland. You’ll find Stephanie’s wonderful pita recipe and her basket weaving project (seen above). It’s actually a very simple process to make little baskets! Q7 is great for those who might want to dip into another one of Stephanie’s clever and accessible projects.

The last back issue that we have added to the shop is 3191 Quarterly, No 8. There are so many things I love about this issue … my trip to Colorado, the deep spring photographs, cozy images of our homes. I also find myself looking at these garden rose pages a lot (above). I’m so partial to roses!

And of course, the Q8 pièce de résistance, Stephanie’s branch weaving project (seen above). We have seen, through our Instagram and around the web, that you guys have really been enjoying making your weavings! We love seeing that. And we glad to give those of you who missed Q8 the first time around a chance to join in the fun.

So now, just like when we put these issues first out into the world, we say, we hope you enjoy them. Cook, bake, create, relax, ponder, travel, learn and enjoy! See all of our back issues, one final time, while supplies last, right here.

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5 April 13 • SCB http://www.3191milesapart.com/?p=5765&utm_source=rss&utm_medium=rss&utm_campaign=5-april-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5765#comments Fri, 05 Apr 2013 22:58:41 +0000 http://www.3191milesapart.com/?p=5765

TGIF! We had a number of surprises in store for you today. The first was a Found Collection update, the second was a re-stock of some favorite back issues of 3191 Quarterly (quantities are very limited!), and the third is the launching of our 3191 Album.

The Album is a collection of photos from you allthe 3191 projects, recipes and by3191 treasures you have made your own.

As I scroll through the photos, I feel a completion of a circle.

I love to see our work through your eyes. You take our inspiration and add your own hand, creativity and style. I feel like that is what 3191 Miles Apart and 3191 Quarterly are really about.

Do take a look and click through to connect with some of the great people in our 3191 community. If you have something you’d like to share, email us a photo at photos@3191milesapart.com, we’d love to see it!

(photos this week from projects I am working on and will share with you soon!)

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Art for Adults & Kids http://www.3191milesapart.com/?p=5739&utm_source=rss&utm_medium=rss&utm_campaign=5739 http://www.3191milesapart.com/?p=5739#comments Thu, 04 Apr 2013 17:05:10 +0000 http://www.3191milesapart.com/?p=5739

Art project from 3191 Quarterly : Issue No. 2

Submitted by Mary Beth

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Chocolate Almond Torte http://www.3191milesapart.com/?p=5734&utm_source=rss&utm_medium=rss&utm_campaign=5734 http://www.3191milesapart.com/?p=5734#comments Thu, 04 Apr 2013 17:01:38 +0000 http://www.3191milesapart.com/?p=5734

Chocolate almond torte recipe from 3191 Quarterly : Issue No. 9

Submitted by Shash

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Sesame Energy Balls http://www.3191milesapart.com/?p=5732&utm_source=rss&utm_medium=rss&utm_campaign=energy-balls-2 http://www.3191milesapart.com/?p=5732#comments Thu, 04 Apr 2013 16:58:21 +0000 http://www.3191milesapart.com/?p=5732

Sesame energy ball recipe from 3191 Quarterly : Issue No. 8

Submitted by Monica

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Oat Cakes http://www.3191milesapart.com/?p=5725&utm_source=rss&utm_medium=rss&utm_campaign=oat-cakes http://www.3191milesapart.com/?p=5725#comments Thu, 04 Apr 2013 16:57:26 +0000 http://www.3191milesapart.com/?p=5725

Oat cake recipe from 3191 Quarterly : Issue No. 9

Submitted by Shari

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Beauty & Use Smock No. 3 http://www.3191milesapart.com/?p=5716&utm_source=rss&utm_medium=rss&utm_campaign=beauty-use-smock-no-3 http://www.3191milesapart.com/?p=5716#comments Thu, 04 Apr 2013 16:43:44 +0000 http://www.3191milesapart.com/?p=5716

Smock No. 3 from the Beauty & Use Collection

Submitted by Elizabeth

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Spoon Oil http://www.3191milesapart.com/?p=5712&utm_source=rss&utm_medium=rss&utm_campaign=spoon-oil-3 http://www.3191milesapart.com/?p=5712#comments Thu, 04 Apr 2013 16:32:08 +0000 http://www.3191milesapart.com/?p=5712

Spoon oil project from January 2010

Submitted by Jenna

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Apple Galette http://www.3191milesapart.com/?p=5708&utm_source=rss&utm_medium=rss&utm_campaign=apple-galette http://www.3191milesapart.com/?p=5708#comments Thu, 04 Apr 2013 16:28:49 +0000 http://www.3191milesapart.com/?p=5708

Apple galette recipe from October 2010

Submitted by Sally

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Sure Proof Muffins http://www.3191milesapart.com/?p=5698&utm_source=rss&utm_medium=rss&utm_campaign=sure-proof-muffins http://www.3191milesapart.com/?p=5698#comments Thu, 04 Apr 2013 16:13:51 +0000 http://www.3191milesapart.com/?p=5698

Sure proof blueberry muffin recipe from April 2011

Submitted by Natalie

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Carrot & Zucchini Bread http://www.3191milesapart.com/?p=5694&utm_source=rss&utm_medium=rss&utm_campaign=carrot-zucchini-bread http://www.3191milesapart.com/?p=5694#comments Thu, 04 Apr 2013 15:52:28 +0000 http://www.3191milesapart.com/?p=5694

Carrot & zucchini bread recipe from August 2012

Submitted by Lauren

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Paper Stars http://www.3191milesapart.com/?p=5685&utm_source=rss&utm_medium=rss&utm_campaign=paper-stars-3 http://www.3191milesapart.com/?p=5685#comments Thu, 04 Apr 2013 15:47:59 +0000 http://www.3191milesapart.com/?p=5685

Paper stars project from 3191 Quarterly : Issue No. 10

Submitted by Kamelli

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Cotton Scarf http://www.3191milesapart.com/?p=5681&utm_source=rss&utm_medium=rss&utm_campaign=cotton-scarf http://www.3191milesapart.com/?p=5681#comments Thu, 04 Apr 2013 15:43:43 +0000 http://www.3191milesapart.com/?p=5681

Simple cotton scarf project from March 2009

Submitted by Blair

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Interwoven Necklace http://www.3191milesapart.com/?p=5675&utm_source=rss&utm_medium=rss&utm_campaign=interwoven-necklace http://www.3191milesapart.com/?p=5675#comments Thu, 04 Apr 2013 15:37:31 +0000 http://www.3191milesapart.com/?p=5675

Necklace project from Interwoven

Submitted by Erin

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Beauty & Use Smock No. 4 http://www.3191milesapart.com/?p=5669&utm_source=rss&utm_medium=rss&utm_campaign=beauty-use-smock-no-4 http://www.3191milesapart.com/?p=5669#comments Thu, 04 Apr 2013 15:35:13 +0000 http://www.3191milesapart.com/?p=5669

Smock No. 4 from the Beauty & Use Collection

Submitted by Elizabeth

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Whole Wheat Banana Bread http://www.3191milesapart.com/?p=5664&utm_source=rss&utm_medium=rss&utm_campaign=whole-wheat-banana-bread http://www.3191milesapart.com/?p=5664#comments Thu, 04 Apr 2013 15:20:26 +0000 http://www.3191milesapart.com/?p=5664

Whole wheat banana bread recipe from June 2009

Submitted by Clarice

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Knee Patch Tights http://www.3191milesapart.com/?p=5659&utm_source=rss&utm_medium=rss&utm_campaign=knee-patch-tights http://www.3191milesapart.com/?p=5659#comments Thu, 04 Apr 2013 01:59:28 +0000 http://www.3191milesapart.com/?p=5659

Knee patch tights project from October 2011

Submitted by Abby

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Spoon Oil http://www.3191milesapart.com/?p=5654&utm_source=rss&utm_medium=rss&utm_campaign=spoon-oil-2 http://www.3191milesapart.com/?p=5654#comments Thu, 04 Apr 2013 01:44:37 +0000 http://www.3191milesapart.com/?p=5654

Spoon oil project from January 2010

Submitted by Sherrie

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Hanging Plants http://www.3191milesapart.com/?p=5638&utm_source=rss&utm_medium=rss&utm_campaign=hanging-planter-2 http://www.3191milesapart.com/?p=5638#comments Thu, 04 Apr 2013 01:21:41 +0000 http://www.3191milesapart.com/?p=5638

Hanging plants project from 3191 Quarterly : Issue No. 6

Submitted by Brooke

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Paper Stars http://www.3191milesapart.com/?p=5634&utm_source=rss&utm_medium=rss&utm_campaign=paper-stars-2 http://www.3191milesapart.com/?p=5634#comments Thu, 04 Apr 2013 01:15:18 +0000 http://www.3191milesapart.com/?p=5634

Paper stars project from 3191 Quarterly : Issue No. 10

Submitted by Shash

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Interwoven Necklaces http://www.3191milesapart.com/?p=5630&utm_source=rss&utm_medium=rss&utm_campaign=interwoven-necklaces http://www.3191milesapart.com/?p=5630#comments Thu, 04 Apr 2013 01:12:11 +0000 http://www.3191milesapart.com/?p=5630

Necklace project from Interwoven

Submitted by Sally

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Sweet Potato Biscuits http://www.3191milesapart.com/?p=5620&utm_source=rss&utm_medium=rss&utm_campaign=sweet-potato-biscuits http://www.3191milesapart.com/?p=5620#comments Thu, 04 Apr 2013 01:07:37 +0000 http://www.3191milesapart.com/?p=5620

Sweet potato biscuit recipe from October 2010

Submitted by Alicia

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Paper Stars http://www.3191milesapart.com/?p=5615&utm_source=rss&utm_medium=rss&utm_campaign=paper-stars http://www.3191milesapart.com/?p=5615#comments Thu, 04 Apr 2013 00:02:29 +0000 http://www.3191milesapart.com/?p=5615

Paper stars project from 3191 Quarterly : Issue No. 10

Submitted by Nicole

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Branch Weaving http://www.3191milesapart.com/?p=5610&utm_source=rss&utm_medium=rss&utm_campaign=branch-weaving-3 http://www.3191milesapart.com/?p=5610#comments Wed, 03 Apr 2013 23:58:36 +0000 http://www.3191milesapart.com/?p=5610

Branch weaving project from 3191 Quarterly : Issue No. 8

Submitted by Monica

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Interwoven Bracelet http://www.3191milesapart.com/?p=5602&utm_source=rss&utm_medium=rss&utm_campaign=interwoven-bracelet-2 http://www.3191milesapart.com/?p=5602#comments Wed, 03 Apr 2013 23:54:21 +0000 http://www.3191milesapart.com/?p=5602

Bracelet project from Interwoven

Submitted by Jenna

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Wrapping Paper http://www.3191milesapart.com/?p=5594&utm_source=rss&utm_medium=rss&utm_campaign=wrapping-paper http://www.3191milesapart.com/?p=5594#comments Wed, 03 Apr 2013 23:47:30 +0000 http://www.3191milesapart.com/?p=5594

Wrapping paper project from November 2012

Submitted by Emily

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Branch Weaving http://www.3191milesapart.com/?p=5586&utm_source=rss&utm_medium=rss&utm_campaign=branch-weaving-2 http://www.3191milesapart.com/?p=5586#comments Wed, 03 Apr 2013 23:37:07 +0000 http://www.3191milesapart.com/?p=5586

Branch weaving project from 3191 Quarterly : Issue No. 8

Submitted by Jennifer

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Hanging Plants http://www.3191milesapart.com/?p=5570&utm_source=rss&utm_medium=rss&utm_campaign=hanging-planter http://www.3191milesapart.com/?p=5570#comments Wed, 03 Apr 2013 02:06:40 +0000 http://www.3191milesapart.com/?p=5570

Hanging plants project from 3191 Quarterly : Issue No. 6

Submitted by Amy

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Spoon Oil http://www.3191milesapart.com/?p=5562&utm_source=rss&utm_medium=rss&utm_campaign=spoon-oil http://www.3191milesapart.com/?p=5562#comments Wed, 03 Apr 2013 01:51:24 +0000 http://www.3191milesapart.com/?p=5562

Spoon oil project from January 2010

Submitted by Abby

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1 April 13 • MAV http://www.3191milesapart.com/?p=5535&utm_source=rss&utm_medium=rss&utm_campaign=1-april-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5535#comments Mon, 01 Apr 2013 17:27:57 +0000 http://www.3191milesapart.com/?p=5535

Easter egg hunt …

Everyone got a basket or bucket …

The kids helped each other out …

Even the big kids got in on the action …

The little ones found some treats …

And I found just what I was looking for … spring!

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1 April 13 • SCB http://www.3191milesapart.com/?p=5547&utm_source=rss&utm_medium=rss&utm_campaign=1-april-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5547#comments Mon, 01 Apr 2013 17:27:36 +0000 http://www.3191milesapart.com/?p=5547

I try to bring the outside in all year long.

But this time of year, especially so.

I don’t want to miss out on any of the blooms. Flowering shrubs and blossoming trees are my favorite.

(I wrote about making springtime sun prints last year).

A trip to my yard or a walk around the block is all I need to gather a little bouquet (I only took one tiny branch from my neighbors beautiful dogwood!)

Fleeting spring.

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24 March 13 • MAV http://www.3191milesapart.com/?p=5516&utm_source=rss&utm_medium=rss&utm_campaign=24-march-2013-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5516#comments Sun, 24 Mar 2013 19:21:35 +0000 http://www.3191milesapart.com/?p=5516

This week we got to say a big GOODBYE to winter. It’s officially spring!

Sure, here in Maine we had a big snowstorm on the first day of spring but still, I was saying it loud and proud: GOODBYE, winter. GOODBYE!

Each year, as March ends and April begins, I like to pull out a sheet of paper and make a “Springtime MAV List.”

I set some small goals for April and May. After being cooped up by winter months, I can feel a little lost and I find that I just need some goals. I think about creative goals, relationship/friendship goals and nourishment and wellness goals. I try to be realistic about what simple things might help me get rid of the winter dullness.

This year I’m thinking of a mish-mash of beach walks, yoga, happy hour drinks with friends, green veggies, oats, play-dates with my nephews, lavender & rose essential oil, early wake-up-times, nettle tea, lots of laughing, new make-up, vitamin C and most of all, cotton. I am so over wool!

So join me in saying GOODBYE to winter (at least those of you on this season cycle) and HELLO to spring. Maybe you might want to get out a piece of paper and make your own “Springtime List?” Let me know what you find on yours, I’d love to hear. (Email me at mav{at}3191milesapart.com.)

: : :

All images are film photograph outtakes from the Deep Winter gallery from 3191 Quarterly, Issue No. 11. This new issue releases on May 17, 2013. NOTE: We have just a handful of copies of Issue No. 9 left … it’s nearly gone!

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24 March 13 • SCB http://www.3191milesapart.com/?p=5499&utm_source=rss&utm_medium=rss&utm_campaign=24-march-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5499#comments Sun, 24 Mar 2013 16:48:44 +0000 http://www.3191milesapart.com/?p=5499

Here in Oregon, spring has arrived. We are frosted pink. The weather is mercurial. Sunshine switches to torrential downpour and back to sunshine in a matter of minutes. We are rewarded with rainbows.

I am loving the longer days where daylight stretches into the dinner hour, but would rather leave time for an evening walk than spend time in the kitchen. This week, I wanted to share a quick and simple pasta recipe that can be made ahead of time, comes together quickly and takes advantage of either hardy winter or early spring greens.

I have been making this recipe for at least 10 years, and I can no longer remember where I first found the idea. In our family, we call it “green sauce”, and it is simply greens blended with ricotta which we toss with pasta. It is an excellent way to use up greens that have become a bit wilted or those you find tough or strongly-flavored. I have used everything from beet greens to chard to kale in this recipe. The ricotta and the blending really mellow out even bitter greens, making it very kid-friendly. I make the sauce in advance when I know I will have to throw together a dinner quickly, store it in the fridge, and just toss it with pasta at the last minute.

We serve ours with Parmesan, lemon wedges, and toasted sliced almonds. In the summer, it is great topped with fresh tomatoes.

Pasta with “Green Sauce”

1 tablespoon olive oil
2 cloves garlic, minced
6 cups washed and chopped greens of your choice (some stems are fine!)
1 teaspoon lemon zest
1 cup whole milk ricotta (good quality, full-fat ricotta makes a difference here)
Salt and pepper to taste
1 pound pasta of your choice

Heat olive oil over medium heat in a skillet large enough to hold the greens (although, they will cook down quickly). Add garlic, cook for a minute and then add greens, tossing to coat with oil. Allow greens to cook down, adding water or broth if necessary, until wilted, but still truly green. Transfer greens to a blender or food processor and add ricotta, lemon zest and generous amounts of salt and pepper. Blend until smooth and uniform. Taste and adjust seasoning. Store until ready for use, and then toss with hot pasta and serve.

::

A few past posts that might be fun to revisit this week:

Naturally dyed eggs

Shibori-style dyed eggs

Feather dyed eggs

 

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16 March 13 • MAV http://www.3191milesapart.com/?p=5482&utm_source=rss&utm_medium=rss&utm_campaign=16-march-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5482#comments Sat, 16 Mar 2013 21:34:41 +0000 http://www.3191milesapart.com/?p=5482

I just got back from a great little holiday to Boulder, Colorado. You might have caught some of my phone pics on Instagram. I went on the trip to visit three of my dearest friends (the cutest one of them being just 4-1/2 years-old). It was beyond wonderful to relax with my friends and super stellar to get away from home and work. I definitely enjoyed the later nights and a whole lot of good food and wine … maybe a little too much!

When I get home from a trip, on top of the laundry and general grocery-getting that needs to be done, I usually try to “detox” (this word drives me nuts but I couldn’t think of a better one) for a few days. Here are some of the things I tend to do …

Upon waking in the morning, for the first few mornings back home, I drink a hot mug of water with lemon. I’ve actually been doing this most mornings this winter, but I definitely do it when I’m just back from traveling. A massage therapist once told me drinking warm water in the morning is like giving your insides a steam before you put anything in … I just love that!

For the first few days after I get home, I keep my meals as simple as I can. I start each morning with oatmeal just to give my stomach a clear signal that it’s home and that things are going to mellow out for a bit.

For the first few mornings or evenings after I get back, I try to take a warm bath just to let my muscles and bones relax. I don’t know about you, but after I spend time on a plane my body lets me know that it’s not all that pleased. The stiffness might last just one day, but still I try to give a bit of pampering. My favorite bath tonic for times like these is: one handful of Epsom salts, one handful of table salt and one handful of baking soda + a few drops of my favorite essential oil of the moment. Even if I only have 10 minutes, a soak with this mixture really helps my body feel happier.

Travel involves a lot of snacking. Nuts at the airport, crackers and cheese before drinks, some kind of power bar on the bus, an apple while running from one place to another. It’s all fine and good but often when I return from my travels, I crave something truly fresh. Coming back from Boulder I craved my favorite bread: the sprouted grain & seed from Scratch. Going along with the idea of keeping meals simple in these early post-travel days, I try options like eating this bread with steamed veggies for lunch and warm chicken broth for dinner. It’s not that I eat less when I get home, it’s that I eat more simply and without sauces and spices. I just give myself a few days to cleanse the palate with easy fresh foods.

Lastly, I try to get a good liver tonifying tea. This weekend I went to my favorite tea shop and got a wonderful blend. I’ll sip on this all week and give my liver a little extra love. After all, I did mention that I had a whole lot of wine on this trip, remember!

So, Monday it will be time to get back to work and let the stresses start rolling in once again, but for these few weekend days, I’ll pay a little more attention, take things a bit slower and give my body some tender love and care.

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16 March 13 • SCB http://www.3191milesapart.com/?p=5458&utm_source=rss&utm_medium=rss&utm_campaign=16-march-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5458#comments Fri, 15 Mar 2013 19:11:35 +0000 http://www.3191milesapart.com/?p=5458

Spring has unofficially sprung in these parts. Trees are blossoming, the days are warmer and we are receiving bursts of sun in between the rainy moments. The long days, open windows and bright natural light have me thinking about spring cleaning—in an effort to get myself further motivated,  I made myself a happy, new wool duster. Wool naturally attracts and holds dust, and once it’s dirty, I just remove it from the stick, throw it in the washer, and replace it once it’s dry.

To make your own duster, you will need:

:: About 1/2 yard of wool scraps (I used odds and ends that I had been saving from other projects, but any 100% wool will do—use an old blanket, a wool sweater that was accidentally put through the dryer, or look for wool remnants at the fabric store)

:: A strip of sew-in (not adhesive) velcro one inch wide and 18 inches long (I used black, but white might work best for lighter colored wool)

:: A wooden dowel 36 inches long and 1/2 inch in diameter (you can find dowels at the hardware store or some craft stores—look for a quality, hardwood one)

:: A sewing machine threaded with coordinating thread

:: Hot glue

Cut your wool in strips 8 inches long and about a 1/4 inch wide. You could use a rotary cutter and make quick work of it, or just cut them by hand. Your strips do not have to be perfectly uniform, some variation is fine. Use a mix of colors like I did or it keep it simple and solid.

Separate your velcro and set the prickly side with the teeth aside. Take the other half of the velcro, and arrange a small clump of overlapping wool scraps (8-10) at the end of the backside of your velcro piece.

Tuck your velcro and wool under the foot of your sewing machine and begin to stitch slowly, securing the wool to the velcro. Pause just before reaching the end of your scrap bundle, and tuck in a new bundle and begin stitching again.

Continue along this way until you reach the end of the velcro. Secure your stitching with a back stitch and trim threads.

Take the other half of the velcro (the sticky side with teeth) and find its mid-point. Secure the very end of the dowel to the mid-point of the backside with hot glue. Fold over each side and continue gluing in place so that both sides of the end of the dowel are covered with the sticky-side of the velcro.

Adhere your wool strips to the dowel by matching up and attaching the velcro strips to each other. You’re done! To wash, separate the velcro and throw the wool in the washer with wool wash and hang to dry. The more you wash it, the more the wool felts and improves its dust-catching!

(Don’t worry, the windows are on my spring-clean list.)

I like the long handle for reaching all our high picture rail and other mouldings (it’s also great for catching dust bunnies under sofas or beds on our hardware floors—I am going to try to engineer a dust mop next), but you could use a shorter dowel for easier storage and control.

Happy spring cleaning!

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8 March 13 • MAV http://www.3191milesapart.com/?p=5428&utm_source=rss&utm_medium=rss&utm_campaign=8-march-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5428#comments Fri, 08 Mar 2013 22:20:05 +0000 http://www.3191milesapart.com/?p=5428

Are you on Instagram?

It took me a while to get my head around it … and to be honest, I’m still working on getting my head around it.

Being an early Flickr member, I joined in September of 2005, I have long enjoyed sharing photographs with long-distance friends. So many people who are now in my life, for real, I met through Flickr. For me, Flickr is like having a photo-album of my moments side-by-side with other people’s moments. What could be better? And being a photographer, in and of itself, was always a part of being on the site. It was about sharing the photographs (light, color, form, composition, camera, film, theme) too.

Over the last few years, so many of my Flickr friends are no longer around on the site having become too busy with their lives, I’m sure, just losing interest or because of the inception of Instagram.

I took it hard at first. I missed my community on Flickr! I missed logging in and seeing other friends Christmas Days next to mine. I missed learning about new film that I wanted to try out or a new restaurant that I wanted to go to. I missed my favorites page, a constant source of inspiration for me, growing and growing. I loved when I used to come across a photograph and sigh out loud out of its shear beauty. I would come back again and again and often times comment to the photographer as such. Flickr allowed me to have thoughtful, and thought provoking moments, away from the computer work I usually found myself doing … and I suppose to a smaller extent, it still does.

When Stephanie and I, along with our team here at 3191, decided to get on Instagram last year I was, shall we put it mildly, a little reluctant. “Taking photographs with your phone? What?! Why? It doesn’t even take good photographs!” was my attitude. And honestly, it is still a little bit like that for me. I am sort of a luddite when it comes to my phone. I am coming around … slowly.

And, I’ve found that being on Instagram with my team has been really fun! I am enjoying a new way of looking for photographs while I am out and about and I am finally understanding this new way of communicating (without caring as much about the things I care about in the photographs I take with a real camera).

Now, that said, let’s not get crazy! You won’t see me getting my own personal account any time soon. No sir. I spend enough time on my phone as it is! But, you will see me quite happily alongside SCB (Stephanie) + CMB (Chloe) + EBT (Evan) on our Instagram account: 3191milesapart. Hope to see you there!

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8 March 13 • SCB http://www.3191milesapart.com/?p=5441&utm_source=rss&utm_medium=rss&utm_campaign=8-march-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5441#comments Fri, 08 Mar 2013 22:19:53 +0000 http://www.3191milesapart.com/?p=5441

This week I found myself revisiting 3191 Quarterly Issue No. 10 quite a few times. I hope that those of you that have received the issue are enjoying it as well.

When I came across some beautiful marbled paper at the art store, I knew I had to fold it into some paper stars.

My son taught me how to make these, and I am really happy to share the simple instructions with you. You can go really, really big with the stars or teeny tiny as I did here. Parties, kid’s rooms, gifts—there are many ways to have fun with these. Do send us photos if you make some (photos {at} 3191milesapart.com).

We also made MAV’s Lemon Spaghetti. Simple, but with a punch of flavor, it was a hit with my kids. I love how easy it is to customize it to your taste. I topped mine with a big handful of fresh arugula. Someone mentioned on Instagram adding a dollop of ricotta.

MAV offers her advice in two of the pieces in Q10—one on lotions and potions and another, Clear It Out, on organizing and paring down your wardrobe. Boy did I need to do this! I set aside a morning, put on the new Yo La Tengo album, and followed her instructions to the letter. Liberating! Now I have a list of wardrobe needs that I’ll refer to when the shopping impulse hits.

I have to admit, while I filled up two bags of clothes for donation, I did not part with any of my scarves (MAV and I also each step into our closets to share our favorite scarves in this issue).

::

You can find 3191Q Issue No. 10 in our shop (and see the full table of contents…there’s so much more to see!) or visit one of our stockists. Also, if you have yet to purchase Issue No. 9, please note that we only have a handful of copies left!

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1 March 13 • MAV http://www.3191milesapart.com/?p=5395&utm_source=rss&utm_medium=rss&utm_campaign=1-march-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5395#comments Fri, 01 Mar 2013 19:24:26 +0000 http://www.3191milesapart.com/?p=5395

See if you can follow me on this. You will have to use your imagination.

I saw a film the other day called Another Earth. Have you seen it? (It’s just awesome. Awesome. See it as soon as you can if you have not.) I couldn’t stop thinking about it and still can’t.

While I can’t tell you too much without giving away some important plot points, I can tell you that the story revolves around a discovery that there is a duplicate planet earth. The concept, further explored in the film, is that there is a replica of each human living on that other earth. So, there are two earths and each has the same set of humans. There is much more going on in the story but for the purposes of my note to you here today, this is all I will say.

The idea of another earth and a duplicate of each person living on that earth sat heavily with me. And I began to wonder …

What if there was another MAV?

Would her life be like mine? Or would she have chosen the other path all of those times I had two paths in front of me?

Would she make the same mistakes and have the same nagging neuroses?

Would the same things upset or inspire her?

And, perhaps most poignantly for me, what would she say to me if we met? Would she tell me that she understands that there are little things that worry me or hold me back? Would she tell me the things she thinks I need to change? Would she just know me better than anyone else and perhaps say nothing at all? Or would she tell me that at the very heart of it all I am a good person and I just need to keep on trying?

Another MAV. Crazy! And comforting. You really need to watch the film when you can!

: : :

All photographs of myself are film outtakes from the new 3191 Quarterly, Issue No. 10.

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1 March 13 • SCB http://www.3191milesapart.com/?p=5413&utm_source=rss&utm_medium=rss&utm_campaign=5413 http://www.3191milesapart.com/?p=5413#comments Fri, 01 Mar 2013 19:23:47 +0000 http://www.3191milesapart.com/?p=5413

A little while back my friend Molly wrote about the oatcakes recipe I shared in 3191Q Issue No. 9, and I have been meaning to welcome the wonderful Orangette readers that discovered 3191 Miles Apart through her. It was a treat to read Molly’s thoughts and experience and to have so many of you enjoy the oatcakes.

As with most of my favored recipes, oatcakes are quite simple and use ingredients that I almost always have on hand—oats, flour, brown sugar, butter, yogurt. They come together and bake quickly, and the result is a versatile little cracker/cookie to have on hand for all types of snack emergencies. They are quite tasty on their own, but are also a great vehicle for a variety of toppings. It seems everyone has a favorite way to eat them.

Slathered with peanut butter and honey, they are a quick bite when you don’t have time for a sit-down breakfast.

My kids prefer them with chocolate-hazelnut spread sandwiched in-between, a relatively wholesome lunchtime treat.

Spread with a young, mild goat or sheep cheese and topped with a dollop of jam (or fresh berries in season), they satisfy an afternoon sweet tooth.

I think my favorite way to eat an oatcake is with something savory—good sharp cheddar, cured meats. Here, I topped one with avocado slices, salt and pepper and a few radish sprouts, yum!

You can find the recipe for oatcakes in Issue No. 9 of 3191 Quarterly (we are very low on stock of this issue!) or see Molly’s adaptation.

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22 February 13 • MAV http://www.3191milesapart.com/?p=5371&utm_source=rss&utm_medium=rss&utm_campaign=22-february-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5371#comments Fri, 22 Feb 2013 15:31:15 +0000 http://www.3191milesapart.com/?p=5371

It’s here! It’s all here! Our shop is fully stocked with completely new items. We love launch day!

I’ll take you through a bit of what you’ll find in the shop.

Our new Issue of 3191 Quarterly, No. 10, is a fun one. My nephew, Miles, is on the cover. This photograph was taken, on film, in late September of this past year. Miles and I were “fishing” together in the chilly early-autumn waters here in Maine. The sun was setting and we were both filthy from our afternoon adventures. I love this photograph, it has so much meaning to me. My hope is that this cover inspires you to get out there and adventure yourself!

Another favorite for me is our new “Favorites” series (pardon the pun). This time we did “Favorite Scarves.” This was tough for me because I am a scarf addict but I was able to narrow it down and choose some newer and some longer-time faves. SCB has some great ones in her section too!

SCB and I spent a week together in October at the Wythe Hotel in Brooklyn. We were working (we’ll tell you more about the project very soon!) and it was a great, cozy place to lay our heads. Q10 includes a photo-diary, all shot on film, from our week at the hotel.

I’m feeling really wild about trail mix these days (I have the winter snack-attacks at about 2 p.m. each day) so I was excited that SCB included her favorite recipe in Q10. I will be making this, and her Brioche (also in the issue), very soon I’m sure.

Moving on, we have had a fully stocked new Found Collection. After a week of spending time around the items that SCB brought to Maine, I have decided that this Sun Plate is my favorite piece. I have such a soft spot for it. It’s so hard to let it go!

May I introduce you to Bunny No. 3? Well he’s my dearest favorite among SCB’s new Collection. Seriously! Did you know SCB makes these all by hand and that Bunny No. 3 includes her own indigo-dyed wool as a part of his body? It’s just amazing.

: : :

Thank you for celebrating our Launch Day with us here. And thank you for your support. Now what are you waiting for? Get out of here and go and peek at our new Collections!

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22 February 13 • SCB http://www.3191milesapart.com/?p=5366&utm_source=rss&utm_medium=rss&utm_campaign=22-february-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5366#comments Fri, 22 Feb 2013 15:30:20 +0000 http://www.3191milesapart.com/?p=5366

This week I have traveled 3191 miles and am enjoying some time in Maine with MAV as we readied the shop with new collections and Issue No. 10 of 3191 Quarterly. It is always such a treat to get to spend time across a table from MAV. Our days are full of work, but one of the many things I love about MAV is that she keeps me well fed—breakfasts at home, dinners out and treats and hot coffee from all her favorite spots.

I also love the amazing winter light in Maine.

I came with a suitcase full of bunnies and found items, and loved being able to stock the shelves at our 3191 headquarters myself (and so much has already flown off the shelves and is shipping out today!).

Along with our personal collections and our Found Collection, we have two new tote designs in the shop, and I am really excited about them! They both are silkscreened with illustrations by Christopher David Ryan that really evoke the feel of our two Portlands.

I am happiest when I am among the trees, and our Grocery Tote No. 2 is my new favorite bag. We have carried this grocery tote size before, and I think you will love the big square bottom that stands up on its own. You can really fill this one with a lot of groceries, library books or even pack it full for a weekend away.

Our mini tote features a charming cityscape and is a great little size to carry along a craft or knitting project, your lunch, or simply use it as a purse (it’s a perfect size for a little one too—toddlers love to tote things around).

Time just flew by this week, and it is already, sadly, the day for me to head back home. I will miss you, MAV!

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16 February 13 • MAV http://www.3191milesapart.com/?p=5236&utm_source=rss&utm_medium=rss&utm_campaign=16-february-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5236#comments Sat, 16 Feb 2013 17:37:07 +0000 http://www.3191milesapart.com/?p=5236

Tank No. 1

I started making the Beauty & Use Collection a year ago (see Collections I, II and III) because I wanted to share with other women some of the pieces that I had been dreaming up for myself. I wanted to create garments that I loved and therefore ones that others might enjoy as well. I didn’t want to change the world or make a big ripple … just wanted to do my thing and hope that people might respond.

Tank No. 2

In this, my fourth Collection (where does the time go?), I still stand proudly by that same simple intention. It still feels right to me.

Tank No. 3

For Beauty & Use IV (coming to the shop on 2/22/13), I have chosen very special silks for Tanks No. 1 and No. 2; these are silks I could only get 10 yards of! They are amazing, just amazing.  I coupled those with a more basic, and yet just as charming, cotton/hemp for Tank No. 3.

This is the kind of tank you might wear to bed, get up and throw a cardigan over, and find that you have been wearing it all day long. My tanks are meant to be “intimate” pieces but in a new sort of way. They are tanks you might wear exclusively in front of your sweetheart, or just when you want to feel a bit more sexy, or they can just as easily fit under a blazer or a hoodie or be worn alone tucked into your favorite shorts. But, mostly they are created to be comfortable and to fit naturally into your own personal style.

Smock No. 9

Smock No. 8

And then there are two new Smocks. My seamstress and I worked the pattern a bit more on these and we are very pleased with where things came out. I think these are my two favorite fabrics yet—a black/navy/tan woven from Nepal that wears in like a good pair of jeans, and a faded red plaid hemp/cotton that is so cheerful and washes to a softness akin to sheets.

Handkerchief No. 1

Last, there is a lush silk handkerchief in this Collection which I have a huge crush on. The color is intense when the fabric is layered and then when it is spread out it is light as air. This is my springtime “must have” and I plan to wear mine around my neck daily come mid-March.

: : :

The best part of every Collection is when I get to share it with you. I have appreciated your support of my past Collections more than I can say here and am grateful for the emails you have sent and the dedication of our wonderful by3191 customers. I hope you find something you love in this new offering but more than that, I thank you for supporting 3191 over the years so Stephanie and I can go on this adventure together. We’ll see you in the shop next Friday, 2/22/13, and you can join our mailing list to get a note when the shop is stocked.

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16 February 13 • SCB http://www.3191milesapart.com/?p=5263&utm_source=rss&utm_medium=rss&utm_campaign=16-february-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5263#comments Sat, 16 Feb 2013 17:37:01 +0000 http://www.3191milesapart.com/?p=5263

Hi there.

I have been making stuffed toys since my kids were babies. I started to make them for my own family because I couldn’t find the quality, natural, well-designed toys I desired, then I gave them as gifts, then eventually began selling them online and in galleries for a few years. I am returning a bit to my roots with this collection of one-of-a-kind soft bunnies.

Crafted of wool and cashmere and stuffed with 100% wool, the bunnies are free of synthetic materials. Their small size and simple shape make them easy for baby to hold and easy to fit in mom or dad’s bag or jacket pocket.

Each bunny features wool polka-dots needle-felted by hand. Their nubbly texture provides a nice sensory experience for baby.  The long ears (lined in Liberty lawn prints and cotton ginghams) are perfect for grasping as well.

Sewn inside each bunny is a solitary jingle bell for a subtle sound.

Each bunny is one-of-a-kind, and I have made a little warren of them from which to chose. I hope that you will find that they would make a special plaything or keepsake for a little one in your life (my big kids like these too!).

We will also be adding a new Found Collection to the shop. I have had so much fun finding things for you, only hard part is not keeping everything for myself!

::

We will be updating the shop on February 22nd (sign up on our mailing list to be the first to know). Along with each of our collections, you will find 3191 Quarterly Issue No. 10 in the shop next week. I am so excited to share this issue with you—subscribers may already have it in their hands. In order to make room, we are retiring Issue No. 8 from the shop on Monday, August 18th, don’t miss out on this fun issue, it’s a personal favorite of mine.

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9 February 13 • MAV http://www.3191milesapart.com/?p=5193&utm_source=rss&utm_medium=rss&utm_campaign=9-february-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5193#comments Sat, 09 Feb 2013 19:27:21 +0000 http://www.3191milesapart.com/?p=5193

A note I was given.

Sometimes it’s the little things that mean the most.

A waffle I made.

It’s the little things that wake you up when you feel like you’re dragging.

Cornbread I warmed up for breakfast.

It’s the little things that get you through a long week.

A paper star I sneakily left for my man. (You can find the Paper Star project by SCB in the next issue of 3191 Quarterly which arrives in our shop on February 22nd. Sign up for our mailing list to get an email reminder when the issue available!)

It’s the little things that inspire you and make you feel connected to those around you and to yourself.

: : :

I hope you have a great week ahead celebrating the love you have in your life. Love for yourself, for your friends, for your partners, for your family, for your animals and for the planet. I want to also take a moment to thank SCB for 4 years in our 3191 Miles Apart space (and for the 2 years before that in our Mornings and Evenings space); love you, Steph! Let’s go for 6 more years!

You can find my previous love-day-related posts here, and here, here.

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9 February 13 • SCB http://www.3191milesapart.com/?p=5187&utm_source=rss&utm_medium=rss&utm_campaign=9-february-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5187#comments Sat, 09 Feb 2013 19:27:00 +0000 http://www.3191milesapart.com/?p=5187

This week we celebrate the four year anniversary of 3191 Miles Apart. After collaborating on our A Year of Mornings and Evenings projects, we started this space in February of 2009 as a place to connect with each other every week and share a glimpse of the rhythm of our days with you all.

Like our previous projects, we didn’t plan out our posts or discuss them ahead of time. It felt equally surprising and expected that we would both post chocolate hearts that week (MAV’s first post and mine).

Much has changed in the ensuing years (I have a teenager now—gulp!), but more has stayed the same. 3191 Miles Apart remains a place of connection—with each other—and with the folks that visit here.

Thank you for gathering with us here. Here’s to many more years!! XO.

Notes on the photos:

1. Heart branch weaving. Branch weaving instructions can be found in Issue No. 8 of 3191 Quarterly. Please note: This issue will only be available for two more weeks!!

2. Some impromptu Valentine-decorating in our mud room.

3. A favorite heart-shaped wood plate.

4. Pomegranate fruit gels. I use the recipe on the Knox gelatin box and use this juice (I add no sugar).

5. Happy heart day. A good read on the history of the heart as symbol of love.

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3 February 13 • MAV http://www.3191milesapart.com/?p=5173&utm_source=rss&utm_medium=rss&utm_campaign=3-february-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5173#comments Sun, 03 Feb 2013 18:29:13 +0000 http://www.3191milesapart.com/?p=5173

Well, I’ll be honest, my weekend didn’t go exactly as planned. I had a different post in mind for this space. But, we had to say a sad goodbye to a family dog … I didn’t get a lot of time to myself … my “weekend” list still sits unfinished and this and that, blah blah. However, I did get to make a birthday cake and that is what I’ll share with you here!

I’ve been making this Carrot Cake for the last few years and it has been requested for many-a-birthday. Today is such an occasion. It’s a very simple recipe and I don’t use nuts or raisins. I like it plain and so do the folks I’ve been baking it for. I think you could easily add those things in though.

Today we are wishing a happy birthday to our dear friend Lynsey and I am wishing you happy baking of this delicious Carrot Cake!

Carrot Cake
adapted from Molly Wizenberg’s Carrot Cake recipe

1 C spelt flour
1 C all purpose flour
2 -1/2 t baking powder
2-1/2 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
3/4 t ginger
3/4 C canola oil
3/4 C natural cane sugar
4  eggs
1 t vanilla
3/4 C unsweetened applesauce
3 1/2 C grated carrots

Preheat to 325°F/170°C. Butter either a 9-inch round pan or two 9-inch round pans if you want to make layers. (I have also used an 8-inch round pan which makes a lovely taller cake. It just bakes a bit longer to bake.) Combine dry ingredients in a bowl, whisk together well and set aside. Using a mixer beat the sugar and oil together until well combined. Add the eggs one at a time, beating after each one. Add the vanilla and continue beating. Add the applesauce and beat well. The mixture should be a pale yellow color and have a silky texture. Add the flour mixture and mix in slowly. Fold in the carrots. Turn the cake batter out into your cake pan(s) and bake for 50–60 minutes (if you are using two 9-inch rounds it is half that time). Use a tester to make sure the cake is done in the center. On a few occasions I have under-baked this cake. Let cool completely in the cake pans and then turn out and frost. You can make the cake a day in advance and just store it with plastic wrap. I’ve found, actually, that making it a day ahead makes the taste even better. Enjoy!

For those of you who have 3191 Quarterly, Issue No. 6 you can use my Cream Cheese Frosting recipe from the Chocolate Stout Cake—that is what I used here. For those who don’t you should try Molly’s recipe because it is very good! I use mostly honey as a sweetener with very little sugar myself.

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3 February 13 • SCB http://www.3191milesapart.com/?p=5160&utm_source=rss&utm_medium=rss&utm_campaign=3-february-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5160#comments Sun, 03 Feb 2013 18:28:57 +0000 http://www.3191milesapart.com/?p=5160

So, it’s February. I quite love winter. I love the change to the landscape. I love the cozy, dark evenings. I love dressing in layers. I am not terribly bothered by cold or wet weather. However, I still find myself dragging a bit and my mood getting a little dark come February. I wanted to share some of my tips for making it through to springtime. I have done this before, but I thought we could all use a reminder (especially me!).

Get out. I know that some of you have quite extreme weather conditions, but most of us merely have inconvenient ones. Bundle up. Invest in boots that keep your feet dry and that you can wear year after year. Walk—around the block or for miles and miles—any little bit will help. When the sun does come out, make time to be in it, rearrange your schedule to spend the afternoon at the park or just take fifteen minutes to have your coffee on the front steps. When the sun is not out, when it is wet and cold and blustery, go out anyway; you will not regret it—I promise. It is not just about getting exercise (going to the gym doesn’t count), it is about being out in the world.

Take care. Drink water. I can easily pass the water glass up for a hot cup of coffee in the winter months which is why I drink hot infused water this time of year. Make sure your diet is full of fresh fruit and vegetables (this means buying produce that is not local for me, but it is worth it—frozen fruits and vegetables are great too). I eat a lot of grapefruit in the winter months (I really crave it!). I have it on its own or in a salad or smoothie (you can find my grapefruit smoothie recipe in 3191Q Issue No. 8).

Brighten things up. My favorite way to brighten my home is to bring in plants and flowers, but I like to brighten up my food a bit too. Winter cooking and vegetables can start to feel a little heavy, so I add fresh herbs (I buy potted ones which do double-duty). Lemon zest is the smell of happiness for me, and I find myself adding it to everything from my granola (before I bake it) to salad dressing to soups. The roasted potatoes above were tossed with lemon zest and rosemary.

Get things done. Take advantage of dark evening spent indoors. Put on a movie, podcast, or favorite album and get busy with a small project that you can complete successfully. Pick up a handiwork project (I am working on my next collection for the shop). Organize a drawer. Sort through paperwork for tax season. Write an overdue thank you note. When spring comes, you will have something to show for the dark days of winter.

Hope this helps. Happy February!

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25 January 13 • MAV http://www.3191milesapart.com/?p=5135&utm_source=rss&utm_medium=rss&utm_campaign=25-january-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5135#comments Fri, 25 Jan 2013 19:11:29 +0000 http://www.3191milesapart.com/?p=5135

Well, January is nearly gone (thank goodness because it has not been my favorite month, harumph!) and it’s time for me to make a quick check-in with my resolutions. I’m moving along well on the Cooking (been eating in a lot and many times by warm candlelight) and Resting (taking weekends off and getting lots of sleep!) and still working on Giving and Walking. Hey, one thing at a time, right?

I’ve been enjoying cooking/baking and trying out many new recipes (some of which we’ve already been made and remade). A few weeks ago I pulled out one of my favorite little books: Cooking With Wholegrains by Mildred Ellen & Vrest Orton. This is a lovely understated book which represents and supports everything I love about baking: simplicity, experimenting and using wholegrains. And it has a little attitude as well!

Vrest Orton writes in his Word Of Warning at the beginning of the book, “There is some confusion, in the public mind, about two other terms often advertised. One is Unbleached Flour. This is simply white flour, without chemical bleach. In no sense is unbleached flour a wholegrain because, like any other white flour, it does not contain the natural vitamins and other nutritional elements always present in stoneground wholegrains.” And he goes on to talk about water ground meal. I just like how he cuts right through it. And he continues that tone throughout the rest of the book encouraging the reader to see “cooking as an art form.” This is my kind of couple! Mildred, if I can call her that, lived until she was 99 years-old. There’s certainly something to be said about that.

It’s lucky that I love the taste of wholegrain flour and I don’t have to force myself to use it for the sheer goodness of it. But I know not everyone is like me. That said, I think a simple biscuit is a great place to start if you are just trying to get more whole grains into your world. Why is it a good place to start? Well, you can (and should) slather it with butter and that may help you ease into the enjoyment of this type of baking. I encourage you to try out this simple wholegrain biscuit with your winter soups and stews. It’s simply delicious. I use a little corn meal because I love this combination but you can use all whole wheat flour if you like. That is what Mildred does!

Baking Powder Biscuits
adapted slightly from Cooking With Wholegrains by The Ortons
makes 8–10 biscuits depending on size

1 1/2 C whole wheat flour
1/2 C yellow corn meal
1 t salt
4 t baking powder
5 T unsalted butter, cold
1 C milk

Pre-heat oven to 450ºF / 230ºC. Line a baking sheet with parchment paper. Sift dry ingredients together well two times (don’t skimp on the sifting). Cut in butter until the mixture resembles course meal. Add enough milk, a little at a time, to make a moist dough. You might not use the whole cup or you might need a little more. You want the dough to come together easily and be moist but not damp. Turn the dough out onto a lightly wheat-floured board and pat out to 1/2 inch thick. Cut out your biscuits (I use a glass to do this) and bake for 15 minutes tops. Serve right out of the oven with butter.

A Note: I’ve found the goal with this recipe is to handle the dough as little as possible. It may take a few times of making this to find your groove in that department. Don’t worry. You’ll find it. I use my fingers, gently, to bring the dough together after I add the milk which I think really helps the biscuits have a nicer tenderness. Sometimes a wooden spoon can just create too much action for the dough. At any rate, enjoy and, as Mildred and Vrest encourage, have fun.

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25 January 13 • SCB http://www.3191milesapart.com/?p=5148&utm_source=rss&utm_medium=rss&utm_campaign=25-january-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5148#comments Fri, 25 Jan 2013 19:11:14 +0000 http://www.3191milesapart.com/?p=5148

Fridays are “BFD” (Breakfast For Dinner) night at our house. We are all tired from the school/work week and the cupboards and fridge are often a little bare, but we can almost always put together a breakfast-style meal (and if I can pair it with a brunch cocktail like a Salty Dog, all the better). Sometimes we make french toast, pancakes or a dutch baby, but waffles are the crowd-pleaser.

My recipe for waffles is adapted from Mark Bittman’s How to Cook Everything (I finally got a fresh copy!!) which remains my favorite resource for the basics. I use a combo of unbleached and whole wheat flours which makes for a hearty, but not heavy, waffle (whipping the egg whites separately keeps them light as well). Just slightly sweet, balanced nicely with the tang of yogurt—these are my favorite waffles. We eat our waffles with summer’s frozen berries warmed with maple syrup and some good bacon if we’re lucky.

BFD Waffles (feel free to eat them for breakfast!)
Adapted from Mark Bittman’s How to Cook Everything

Note: While I think whipping the egg whites separately does improve the texture of the waffles, when I am feeling lazy sometimes I skip this step and just add the eggs whole to the yogurt, and the results are still quite tasty.

1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cup yogurt (if you are using a firm yogurt, you may want to thin it a bit with milk)
2 eggs, separated
4 tablespoons melted butter, cooled slightly
1/2 teaspoon vanilla extract

Heat your waffle iron.

Combine the dry ingredients in a large bowl. In another bowl, mix together the yogurt, egg yolks, butter and vanilla. Stir the wet ingredients into the dry. Beat your egg whites with a whisk until soft peaks form (you can use a mixer for this—I always do it by hand). Fold the egg whites gently into the batter.

Oil your waffle iron and spoon the batter on to the hot griddle. The batter will be thick, but will spread when you close your iron. Cook until browned (time depends on your waffle iron). Serve immediately or keep warm in the oven. Sometimes I double a batch and freeze the leftovers between sheets of parchment and reheat them in the toaster oven.

Variations: Add a sprinkle of granola or sliced almonds (shown above) on top of the batter before you close the iron. Sometimes we also crumble bacon on the batter or add thin slices of apple or pear.

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18 January 13 • MAV http://www.3191milesapart.com/?p=5089&utm_source=rss&utm_medium=rss&utm_campaign=18-january-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5089#comments Fri, 18 Jan 2013 20:42:37 +0000 http://www.3191milesapart.com/?p=5089

I grew up in Muskegon, Michigan just off the lake. In Muskegon we got a ton of snow in the winter! When I was little (I was a little shorty pants and I guess still am) the piles along the sidewalks were much taller than I was. They towered over me (as you might remember me mentioning before)! My love affair with snow started back then and is still very strong today.

This week we had a fairly nice-sized snow storm and I was so happy. I love a day when I don’t have to take the car out for anything and can just venture out everywhere on foot. I love a day where big snowflakes fall all day long. It’s so cheerful to me (as long as I don’t have to travel, of course)!

As an adult my very favorite part of a snow day has shifted from sunny afternoon playtime to the dark nighttime. The hours after the snow has finished and it has grown still outside. That’s when I usually head outside for an adventure.

I love the textures and sounds of fresh snow. The way it pulls on the branches. The t-t-t-t-sound of my boots driving into it as I walk. I love climbing the little mountains of it and stamping my feet in where no one else has.

And I love the quiet. (This tree spoke to me. I stood and stared for many minutes.)

The snow has already melted mostly and is certainly not on the trees anymore. I can’t wait for the next snow day so I can go out again after dark welcoming the fresh snow and tipping my cap to the winter.

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18 January 13 • SCB http://www.3191milesapart.com/?p=5107&utm_source=rss&utm_medium=rss&utm_campaign=18-january-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5107#comments Fri, 18 Jan 2013 20:42:13 +0000 http://www.3191milesapart.com/?p=5107

Things have been busy around here as we get 3191 Quarterly Issue No. 10 ready for press (it will ship to subscribers mid-February and be available in our shop February 22nd). This week, I wanted to share some behind-the-scenes images and sneak peeks into what I think is going to be a really fun issue. As always, MAV and I will have recipes, stories from our travels and adventures, tips and advice, a creative project, and many, many photos to share. I am really excited to share it with you!

I am excited, too, to get back into a rhythm of my posts here. I have so many ideas and recipes that I haven’t been able to share here just yet, and MAV and I have many new plans to help enrich this space. I do love the immediacy and connection that blogging brings as well as the surprise of MAV’s post next to mine. We only occasionally plan or share with each other what are posts are going to be. We began our relationship based on serendipity, and it remains one of our guiding principles today.

::

While Issue No. 10, won’t be in the shop until next month, we do still have copies of issues No. 8 and No. 9 while supplies last. Issue No. 8 will be disappearing soon. It is one of my personal favorites and includes the instructions for branch weaving among many other great stories and recipes.

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12 January 13 • MAV http://www.3191milesapart.com/?p=5075&utm_source=rss&utm_medium=rss&utm_campaign=12-january-13-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5075#comments Sat, 12 Jan 2013 16:44:00 +0000 http://www.3191milesapart.com/?p=5075

Here are two meaningful things I’ve written down in my notebook since the start of the new year:

“What happens if this happens?”
—Miles, my nephew (speaking as he mixed one dot of paint color with another)

“We’re every one of us imperfect. We’re every one of us, in some way, wounded animals. The most important thing is to take care of each other.”
Barry Lopez, a writer

I’ve been thinking a lot since the year turned over about how we humans effect each other. We share space with perfect strangers as we walk the planet and we can be so careless about it (honking our horns, given sneering looks, gasping heavy sighs in long lines at the grocery). Sometimes we are even careless when we share time and space with those we love. We can’t help it; we’re human.

While I can’t be perfect and present in every moment of every day, I want to spend a little time as the year starts thinking about how to be a better more engaged human.

Here is my new meditation exercise for January:
I sit for 5 minutes each day (whenever I can find the time: morning, noon or night) and say the names of those for whom I am grateful. I sit, close my eyes, breathe in deeply and just say the name in my head. I think of that person, what they mean to me and what I mean to them. I think of how we are connected and how we can be better connected. I may only get through two people in the 5 minutes but regardless I open my eyes and feel my head is much clearer. My thoughts are quieter. I feel more grounded and ready to be an engaged human again.

My oldest nephew Miles and I painted our own solar system yesterday (you can see our work here in these photographs). We painted Mars and Jupiter, the Sun and the Earth. We also painted comets and meteors.

As I looked at our small solar system when it was complete I was struck with how simple it looked, how beautiful, and I realized that I now have a place to envision when I do my next meditation. A quiet and colorful place where I can sit amongst our planets and our sun and feel grateful for my life and those who are in it. Happy New Year to you all! I am so grateful to be here in our space once again.

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12 January 13 • SCB http://www.3191milesapart.com/?p=5048&utm_source=rss&utm_medium=rss&utm_campaign=12-january-13-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5048#comments Fri, 11 Jan 2013 22:53:31 +0000 http://www.3191milesapart.com/?p=5048

Happy New Year!! I am so happy to be back in this space and am very excited for all MAV and I have in store for 2013.

I have some fun news to share with you today. Quince & Co. has released our collaboration, Interwoven, as an e-book. Previously available as a limited edition printed book (I wrote about our collaboration with Quince & Co. in this post and MAV wrote about it here), Interwoven has been sold out for quite some time, so it is really great to have it back out in the world.

In the Interwoven e-book, you’ll find instructions for The Puffin and The Tern braided necklaces. All you need is two skeins of yarn (which is enough to make several necklaces). An advantage of  the e-book is that you can download the PDF and browse the instructions and colorways before you decide on which style and yarns you’d like to use.

Along with the necklace instructions, you’ll find pages and pages of photos of our inspiration, process and styling options—48 pages in all.

Interwoven is available individually as a PDF download as well as a gift set paired with a skein each of Tern and Puffin yarn available in three different colorways. After re-visiting Interwoven this week, I was inspired to make another cozy Puffin necklace for myself. I used the gorgeous heathered Puffin wool yarn in the Iceland colorway and bound it with Tern in Stonington. If you are looking ahead to spring and summer, I think the Tern necklace instructions would work beautifully with Quince & Co.’s newer 100% organic linen Sparrow yarn.

Thanks Quince & Co.!

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26 December 12 • MAV http://www.3191milesapart.com/?p=5021&utm_source=rss&utm_medium=rss&utm_campaign=26-december-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=5021#comments Wed, 26 Dec 2012 18:56:20 +0000 http://www.3191milesapart.com/?p=5021

A few snapshots of the last few holiday days here. Some of our favorite traditions … a Christmas Eve beach walk, our Christmas Day open house with friends and family … and some new traditions … my nephews over at our house for pre-Christmas Eve sugar-cookie-making, a quiet Christmas Day evening by the candles with an old movie playing. We have had very beautiful holidays so far and hope you have as well.

: : :

Before we sign off for the year (we are off from this space next week, returning on January 11th – meantime you can follow us on Instagram) I wanted to mention, as per SCB and my tradition here, a few of my new years resolutions:

* Giving – I want to give some of my time for something more meaningful. I will find a volunteer opportunity this year … I think with the elderly since I love older folks so much. I can’t wait!

* Resting – Work hard, play hard & rest hard, relax hard. I need more balance in 2013 and resting, sitting, relaxing, lazing … these are of utmost importance since I have the work hard and play hard thing down! Balance. A key word for me moving into the new year.

* Walking – I love to walk but admittedly ran out of time most days this year. In 2013 I am making a goal of 30-minutes of walking five times a week. I won’t be keeping track per se but I will be committing myself to do it. This commitment will be like a mantra in the back of my head and that tends to help me stay on track!

* Cooking – It’s time for me to get serious. It’s all fine and good that I can make a batch of cookies but what about a roast or leg of lamb?! I promise that I will challenge myself in the kitchen this year. I will try to be more organized and more thrifty and I will share my stories with you along the way.

I wish you all a very happy new year and can’t wait to see you here again in 2013. Cheers to you all! xo

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26 December 12 • SCB http://www.3191milesapart.com/?p=5032&utm_source=rss&utm_medium=rss&utm_campaign=26-december-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5032#comments Wed, 26 Dec 2012 18:56:14 +0000 http://www.3191milesapart.com/?p=5032

We had a wonderful holiday filled with family, friends, light and laughter (despite some super gloomy and wet weather). My baby niece is here from San Francisco, and I can’t think of a better Christmas present. I love this time of year when everything slows down, and we can devote hours to a board game or a slow meal. I hope everyone enjoyed some quiet and some jolly times too.

::

I am excited to spend time with my close and extended family through the end of the year as well as play with new projects and recipes for 3191Q. We will be back in this space in 2013 with new inspiration and images to share.

I am excited for the new year and have been thinking of a few resolutions:

* Get outside. Once upon a time our family would go on a weekly hike no matter the weather. I would like to return to this tradition. My teen and pre-teen may initially protest, but we are always glad once we are out there.

* Take a class outside of my comfort zone. Painting? Dance? Woodworking? Not sure yet.

* Gratitude. I want to make sure I express my gratitude to the people in my life, and my family’s life, who enrich us, care for us, and inspire us.

* Plant a garden. In the past few years, I have only managed some herbs and tomatoes. This year, I’d like a proper vegetable garden.

Thank you for helping to make 2012 an amazing year here at 3191 Miles Apart. Happy New Year!

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14 December 12 • MAV http://www.3191milesapart.com/?p=4993&utm_source=rss&utm_medium=rss&utm_campaign=14-december-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4993#comments Sat, 15 Dec 2012 01:16:02 +0000 http://www.3191milesapart.com/?p=4993

I love these early holiday days. As I did last year I have now traveled to the Midwest to spend some time with my parents and that is where I am writing to you from today.

As usual I arrived to find my parents house all decked out and beautifully cozy, my mom’s Santa collection out on the mantle as well as the stockings hung with care. I am comforted by the fact that I always find these things here.

Another comforting tradition in their home is a fresh green Christmas tree filled with special ornaments. Some have been around for 35+ years!

I don’t have an ornament collection myself. I have a few vintage glass balls from my Grandma A. and a few little pieces given to me by my mom over the years but it’s nothing like what I find here at my parents house.

I pulled some of my favorites off the tree to show you today. These are the ones I remember from my childhood.

Each with its own personality, its own story. Some very delicate and others not as much as they bear the marks of the years.

I am so glad to be here. To have these days with my parents … these quiet holiday days. We turn the lamps out in the evening and chit-chat (otherwise known as gossip) and sit by the tree which is full of memories. Our memories. During this busy season it is these moments that I am grateful to have the time to notice and appreciate. And I am grateful to be able to share them with you.

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14 December 12 • SCB http://www.3191milesapart.com/?p=5008&utm_source=rss&utm_medium=rss&utm_campaign=14-december-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=5008#comments Sat, 15 Dec 2012 01:15:25 +0000 http://www.3191milesapart.com/?p=5008

Feeling quiet this week after the tragedy in Connecticut and one close to home. Wishing everyone peace.

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7 December 12 • MAV http://www.3191milesapart.com/?p=4961&utm_source=rss&utm_medium=rss&utm_campaign=7-december-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4961#comments Fri, 07 Dec 2012 19:00:49 +0000 http://www.3191milesapart.com/?p=4961

Maybe it’s the time of year or maybe it’s just getting into my late thirties but either way there’s no denying that I’ve been feeling pretty contemplative of late. As we face the end of our year here at 3191 (our shop closes until 1/11/13 on Sunday) I feel the need to share with you some of my deeper thoughts on what we do here and why we do it.

What you may not know is that Stephanie and I ponder, quite often, our connection to each other and to the people who come to this site. We do feel it’s a special group. A small community of people who connect because of one major thing: the small moments. We are a group who appreciates every second of being alive (even if we are struggling or depressed and need to take days, weeks or months to stomp around or go to dark places); in the end, we don’t take life for granted.

These small moments that our community sees and feels, Stephanie and I believe, actually make up the framework of life. As humans we look for and wait on the BIG things. We look for love, we look for opportunity, we wait for stability, we wait for happiness. But how often do big things really happen? Once a year? Maybe.

On the other hand, how often do small moments happen? Well, they happen all of the time … right in front of our eyes … every single day. The beauty and simplicity of light or darkness, the calmness and comfort of home or of time spent having a glass of wine with an old friend, the warmth and magic of being around children whom we love and adore. These small moments are the ones Stephanie and I want to share with you because we know you too are touched by them.

We pack our cameras in our bags every day, we concept, write and design each issue of 3191 Quarterly just the two of us, we take notes throughout the week for our Friday posts here at 3191 Miles Apart, we show up here week after week even when we are struggling or have nothing to say of any consequence. Sharing small moments with you drives us to continue this project, it really does.

And we don’t know all of you but we know through your emails, through your dedication to our dear 3191 Quarterly … we know through your support of the new shop that we opened earlier this year … we know through the photographs we are starting to gather for our upcoming launch of the 3191 Album (keep your 3191-related photos coming to photos(at)3191milesapart(dot)com) … we know that we here at 3191 Miles Apart are all in this together and we will calmly and modestly proceed into another year together.

“We can do no great things, only small things with great love.” is something Mother Teresa tells us and without any real planning for the last 6 years, that is just what we are doing with 3191. We are doing small things with great love. We have you to thank for that.

: : :

Photographs here were some small moments from a year ago around this time that I did not get a chance to share with you. They are, from top to bottom:
Photos 1–4: My home, winter time
Photo 5: On my way to Stockholm, Sweden
Photo 6: Stockholm at night
Photo 7: London, Rochelle Canteen (a longtime favorite)

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7 December 12 • SCB http://www.3191milesapart.com/?p=4949&utm_source=rss&utm_medium=rss&utm_campaign=7-december-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4949#comments Fri, 07 Dec 2012 19:00:22 +0000 http://www.3191milesapart.com/?p=4949

As a companion piece to MAV’s beautiful gift guide from last week, I wanted to share some ideas for gifts that you can make yourself.

I made these no-sew napkin sets using the fraying technique from my post on scarves. Look for quality woven cotton, linen, or cotton-linen blend fabric that has a design that is the same on both sides. I used two ikats and a homespun plaid. I was able to cut six 15-inch napkins from each 1.25 yards of fabric (if I had made them slightly smaller, I could have cut nine). I am giving out sets with six mix-and-match napkins. Larger 18-24 inch “lapkins” for picnics,  10-inch kid-lunch napkins, or 4-inch drink coasters would all make great gifts as well.

A few other simple gift ideas:

:: For a crafty friend: a forked tree branch, some yarn, and a copy of Issue No. 8* which includes the branch weaving instructions).

:: For a friend who likes to sit fireside: a basket full of firestarters wrapped in newsprint and tied with twine

:: For a smoothie-loving friend: mason jar to-go cups (you could also include Issue No. 8* which has our favorite smoothie recipes).

:: For a friend who doesn’t like to get out of bed : selvedge pillowcases in a beautiful linen.

:: For a friend who is always in the kitchen: a new wooden spoon and a jar of spoon-oil.

:: For a friend that wants to learn to cook more things from scratch: the recipe for granola and a jar layered with the dry ingredients.

In Issue No. 9*, you’ll find instructions for a hand-knotted bottle carrier. Fill it with wine or beer or one of these other ideas:

:: A candle in a jar

:: A rock collection

:: Balls of yarn for a knitter

:: A stack of grapefruits

:: Your homemade pickles

And finally, brighten someone’s winter with living greenery. If you have Issue No. 6 (now sold out), make a knotted rope plant hanger. We also reprinted the instructions in 3191Q Notebook which is included in all subscriptions and is only available to our subscribers (you’ll also find some great suggestions for your book-loving friends in there).

* Please note: 3191 Quarterly subscriptions close for good on Sunday December 9th at 11:59 pm, eastern. The rest of our shop will close for the holidays at this time as well. If you’d like a subscription, a 3191Q Issue or something from MAV’s collection, make your purchase this weekend!!

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30 November 12 • MAV http://www.3191milesapart.com/?p=4892&utm_source=rss&utm_medium=rss&utm_campaign=30-november-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4892#comments Fri, 30 Nov 2012 16:21:10 +0000 http://www.3191milesapart.com/?p=4892

I love the season of giving. While I completely believe in and support all of the conversations going on about cutting back and being grateful (I know I have a lot to be grateful for and I am indeed cutting back this year) I also just love to give. Finding or making something special for someone whom I love dearly is just … magic.

My tactic is to make a list, check my budget and then hit the streets of Portland as well as visit some of my favorite online shops in search of gold! The moment I find that special something that I feel a connection with, and know my loved one will as well, I get excited. It’s even more of an incredible feeling when it’s something that I make myself. Pow! Giving rocks! That said, you’ll find my holiday GIVE lists below with some of my ideas for giving. You can find last years lists in our Archives under “Holidays.”

: : :

This year I fell in love with ceramics again and I’m over the moon about giving ceramic pieces as gifts. I started a collection for my sweetheart (as much for me, hee hee) and truly do use many of our pieces every single day. What I love is the tactile nature of ceramics, the usefulness. They are personal and each one-of-a-kind. Your recipient will think of you each time they use the gift and you can have fun picking out something that reminds you of them.

GIVE …
Ceramics
+ Object & Totum
+ Eric Bonnin Sylvia
+ Small Spells
+ Shino Takeda
+ Vitrified Studio
+ Akiko Graham
+ Karin Eriksson
+ Clam Lab
+ Jen E
+ Diana Fayt
+ White Forest Pottery

I am a big supporter of the idea that we are all artists. Even those sitting in a board room can have a red and blue pen and some scratch paper and doodle every once in a while, right? I love to give, especially to adults, art supplies. I think it brings out the inkling to create in all of us and everyone could use a little push!

GIVE …
Art Supplies
+ Akashiya Watercolor Pens
+ Akashiya Watercolor Box
+ Shinhan Touch Marker Set
+ Düller Marker Set
+ Washi Masking Tapes
+ Monocle Stationery Notebook

I always have the desire to give things that are useful. It’s just who I am. Trinkets and nick-nacks are never on my giving list because, to me, they are just another thing to dust! Therefore I always feel moved to give cloth dish towels and napkins. A good cloth can be used for years and year and even passed down. Useful and memorable. Such a good combo!

GIVE …
Cloth
+ from Spartan
+ Fog Linen
+ Scents & Feel
+ Lineacarta
+ from Canoe
+ Cloth & Goods

In the last few years I’ve gotten into giving my girl friends little lotions and potion that pamper just themselves. So many of my friends/family take care of their children and their sweethearts but spend little time taking care of themselves so this is my way of saying: I’ll take care of you.

GIVE …
Lotions & Potions
+ Fairy Flower Creme
+ Oakmoss Perfume Oil
+ Earth Tu Face Goods
+ Nuxe Lip Moisture Stick or Face/Hair Oil
+ Rodin Cream

We here at 3191 truly believe in giving handmade. It can be something you made that your friend can eat in a weekend and it will still mean so much. Spend a little extra time on the packaging using recycled jars with ribbon or maybe even add in one of the new kitchen towels to wrap up your warm baked good. Yum!

GIVE …
Handmade Treats
+ Aunt Polly’s Italian Cookies (wrapped in parchment with twine)
+ Chocolate Chip Hearts (stacked in a glass jar with a heart on top)
+ Sweet & Crunchy Nut Clusters (in a glass jar with a bow)
+ An Apple Galette (wrapped in parchment and a new towel)
+ Honey Caramel Corn (in a recycled tin or decorated box)
+ Granola (in a large glass jar with a bow)

And I’ll close my list with giving a little love to my own dear Portland. We have so many talented people here and I love shopping local. Here are some goodies you can get online so you can have a little of my Portland in your gift bag this holiday.

GIVE …
A Little Portland, Maine
+ Tandem Coffee
+ Seawall Soap
+ Baker’s Notes
+ Angela Adams Scarf
+ Herron Clothier
+ Ferdinand Goods
+ Seabags
+ 3191 Quarterly Subscriptions (Portland, ME & Portland, OR with this gift!)

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30 November 12 • SCB http://www.3191milesapart.com/?p=4900&utm_source=rss&utm_medium=rss&utm_campaign=30-november-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4900#comments Fri, 30 Nov 2012 15:20:47 +0000 http://www.3191milesapart.com/?p=4900

One of my favorite parts of the holidays is wrapping gifts. I love to package gifts in a way that suits the recipient, and this week I set out to create a wrap for you. Share a 3191 Quarterly subscription with friends and family, and their gift will arrived wrapped in the paper I made.

I also want to share with you how I made the block-printed paper, so you can create your own holiday wrap. You’ll need some thick leather scraps (from the craft store or you could cut up an old belt), a block or wood scrap, acrylic craft paint, and a roll of paper (use plain gift wrap, kraft paper, or a roll of white drawing paper like I did).

Cut your leather scraps into shapes. I chose a simple triangle bunting design. More random patterns work just as well. Lay out your design on your wooden block (I used a scrap of moulding that was about half as wide as my paper). Once you have decided on the design, glue the pieces in place (I used hot glue, but any craft glue should hold the leather).

Using a foam brush, cover your design thoroughly with paint (you could also use a brayer). Do not worry if the paint spreads to the block, but wipe away any large globs with a paper towel before printing.

It may take some trial and error to get the coverage and look you desire—practice on some scrap paper before you begin. I find that a little variation to the paint adds to the charm. As you print, you may need to clean off the stamp with a damp cloth if paint accumulates.

Unroll your paper out on a table or other large workspace. Gently place your painted stamp down on the paper, applying firm pressure (be careful to not let the stamp move). Carefully lift the stamp in one motion. Admire your design! Repeat, applying more paint to the stamp each time, until your paper is covered.

Depending on the stamp you’ve created, you may want to create a guide to keep your pattern even. I placed a darker piece of paper under the white, moving it down each row to keep my rows of bunting straight. If I was doing this project with young kids, I would create a stamp that could be stamped randomly.

Allow the paint to thoroughly dry before you roll it up for storage or wrap a gift.

All gift subscriptions will come packaged in the wrap I created along with a certificate notifying the recipient that they will receive a year of issues. All 3191Q subscribers receive Issue No. 9 as well as our 3191Q Notebook.

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23 November 12 • MAV http://www.3191milesapart.com/?p=4842&utm_source=rss&utm_medium=rss&utm_campaign=23-november-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4842#comments Fri, 23 Nov 2012 21:54:54 +0000 http://www.3191milesapart.com/?p=4842

Well, I can say with full assurance: my dear friends and family and I are really getting to be good cooks! Our Thanksgiving this year was a feast to be remembered. We had a full day (noon–after midnight!) of togetherness and food. I just love Thanksgiving!!

Let’s start with the new shortbread recipe I made for my cookie plate. Finally, I’ve found my go-to shortbread recipe. I should have known to go to the Brits first. I got this recipe from Short & Sweet by Dan Lepard (love this book!).

Butter Shortbread
adjusted slightly from Short & Sweet by Dan Lepard

250g all purpose flour
75g whole wheat pastry flour
1 T semolina flour
100g caster sugar
1/2 t salt
225g unsalted butter

Mix flours, semolina, sugar and salt into a mixing bowl. Cut butter into the dry mixture until it looks crumbly. Then use your hands to quickly bring the dough together. Press the dough into a fluted tart pan with a removable bottom. Cover with plastic and refrigerate overnight. The next day bake at 320ºF/160ºC for about 40–45 minutes or until the edges start to brown a bit.

I also made Oat & Sour Cherry Cookies. This recipe needs a touch more work so it’ll be in Quarterly, Issue No. 10. *Don’t forget to subscribe to our Quarterly; our FREE ISSUE offer is only open for another few weeks.*

And I’ll walk you through a bit of the rest.
We had oysters …

We had a sour and a bitter cocktail (this was bourbon, grapefruit juice, bitters, yumm!)…

We had an amazing cheese board…

We had our outdoor fire and five adorable boys hanging around to make us laugh …

And we had each other. That is what we will always have. Friendship, family, time-spent celebrating and giving thanks. Giving each other hugs, time to listen and laugh, time to play games and take walks, time to share new recipes and savor them. So much changes as the year passes to the next but we still always have each other … we always have each other. Happy Thanksgiving weekend to all!

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23 November 12 • SCB http://www.3191milesapart.com/?p=4855&utm_source=rss&utm_medium=rss&utm_campaign=23-november-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4855#comments Fri, 23 Nov 2012 21:54:38 +0000 http://www.3191milesapart.com/?p=4855

I hope everyone who celebrates had a fantastic Thanksgiving. We shared a wonderful meal at my parents’ house. The turkey was cooked on the barbecue rotisserie to perfection, and our plates were filled to overflowing with all of our favorite veggies and sides. I just barely had room for pie. Today I am making good work of the leftovers. I have turkey broth simmering, a pan of enchiladas in the works (one half squash, one half turkey), an egg was baked in a nest of stuffing for lunch, sweet potatoes will go into some Three-P soup for the freezer, and cranberry sauce will top my yogurt and granola tomorrow morning (this morning I had pie for breakfast).

I love the quiet time of Thanksgiving. I ignore the shopping and buying frenzy and instead settle in with my family and think to the season ahead. It has been a hectic fall, and, in many ways, I feel like I am just coming up for air. I am grateful for so much this year—my happy family and kind friends, the creative work I get to do every day, the 3191 and More & Co teams, my amazing, talented, and supportive work partner MAV, and you all—the 3191 community—that makes it all possible. Thank you!

::

Note: Time is running out on our 3191 Quarterly subscription offer—get one issue free! You will receive a copy of our 3191Q Notebook as well! And MAV still has a few smocks and scarves available from her collection.

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16 November 12 • MAV http://www.3191milesapart.com/?p=4813&utm_source=rss&utm_medium=rss&utm_campaign=16-november-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4813#comments Fri, 16 Nov 2012 21:00:18 +0000 http://www.3191milesapart.com/?p=4813

I have so much to tell you about my new Collection … about SCB’s Collection (this is my favorite) … about the Found Collection (I am sad to see these go) and the new Q9 but for today I only have time to show you a few quick photographs of little old me!

I’m really proud of my fun little pieces in Beauty & Use III. They are basics that require participation from you. You have to mix in your own personal style to make them special. You’re the beauty and they are the use!

My pick for “favorite Smock” this time around is Smock No. 7 (or at least that’s how I’m feeling on this fine Friday). I’ve been layering my Smocks with tank tops or long-sleeved tops underneath. Here I went with a turtleneck and chunky necklace. I’ve been super cozy all day.

Above is how I’ve been wearing my Wovens No. 1 and No. 2. I worked alongside a wonderful artists group in Thailand to create these handwoven scarves (they did everything from grown the cotton to weave it) and am so happy with them. They are delicate but not precious. I’m really into the fact that they arrive stiff and loosen within a few wearings (the indigo takes a bit longer … like jeans); you have to break them in! And once you do … wow … they feel so good and natural. They are the kinds of pieces that will last forever and I plan to keep mine that long.

And lastly my Knits No. 1 and No. 2. I have to say I’ve been having a hard time taking these off. The cotton is amazing! One can see why organic is better in cases like these. I do double up my No. 1 but mostly wear it down around my neck long. It’s like a necklace! As for No. 2, it’s a nice size to help out as a hood so I have been tucking it into my coat as seen here.

Special thanks to RTS for help with the snaps!

: : :

We want to take a moment as well to THANK YOU for your constant support of and interest in our work. Sharing the 3191 creative vision means a lot to us. We do that through the goods in our shop, the pages in our Quarterlies and the notes we post online here and through Twitter, Instagram, etc. Without you there would be no sharing … we hope you know how much you are appreciated. And please, do share with us how you wear your MAV Collection or how your Found Collection find fits in with your other treasures. Email your photos to – photos(at)3191milesapart(dot)com. We love it when you share!

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16 November 12 • SCB http://www.3191milesapart.com/?p=4822&utm_source=rss&utm_medium=rss&utm_campaign=16-november-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4822#comments Fri, 16 Nov 2012 20:58:59 +0000 http://www.3191milesapart.com/?p=4822

Our collections went live early this morning, and our mailing list subscribers have been busy shopping! I have just one pine cone left in my collection. I am so happy to see them sent out all across the globe.

My collection was inspired by the natural beauty of Oregon’s forests. The color palette was inspired by this photo I shot last year on a favorite hike in the Columbia River Gorge. Thank you so much to everyone who visited the shop and shared it with others!

3191Q Issue No. 9 is now in the shop as well. Many of you subscribers have already received your issues. I do hope you are enjoying them!

I feel that our subscribers are a big part of our 3191 Team. We could not do it without you. We do not have any advertisers, sponsors or backers (except you!). Even as we bring on extra helpers, 3191Q is truly a labor of love for MAV and me, and we are so grateful for your interest and continued support. There are just a few weeks left to subscribe. If you think you are going to buy more than one issue this year, a subscription is really the way to go. You will receive all four issues for the price of three!

We are really excited for the year ahead. We have increased the size of the books, so that our photographs can be even larger, and we have increased the length of the books, so we can tell you more in-depth stories and take you on longer travels.

Every issue this year will have four recipes—two from each of us as, along with a few other recurring features like “our favorites”—recommendations for our tried and true places, products and inspirations.

And you will find a project in every issue. These are so much fun to do, and the best part is when we get to see what you’ve made. (Don’t forget to email a photo to photos {at} 3191milesapart.com if you’ve made something from our books or blog!).

Thank you so much for your continued support! Do visit our collections to browse or buy. We are so happy to have you.

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10 November 12 • MAV http://www.3191milesapart.com/?p=4770&utm_source=rss&utm_medium=rss&utm_campaign=10-november-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4770#comments Sat, 10 Nov 2012 19:51:29 +0000 http://www.3191milesapart.com/?p=4770

What will you find in the new Quarterly, Issue No. 9? Well … you won’t find these images (they are outtakes) but you will find the following stories and more!

… up top …
An outtake from the Deep Summer gallery. This was taken at the very beginning of summer when there was so much promise. The sweetness of summer was still to come. I still remember this moment. I can smell the summer air.

… up top …
Taken, again, in the beginning of summer, this photograph was a contender for the Deep Summer Gallery but I went with one that is a bit different (you’ll see when you get your issues). You can see my oldest nephew, Miles, there making his own path. I remember thinking how brave he was/is. I yelled to him, “stay where I can see you” to which he replied, “you can see me here, see?” … and he was right.

… up top …
An outtake from one of my favorite recipes included in Q9. It’s Chocolate Almond Torte. Not a fancy “torte” per se but just a simple one, more like a cake really. I love this recipe because my guests seem to always love it. It’s a great one for the upcoming holidays!

… up top …
An outtake from a review of one of my favorite natural products to help make art with kids. I had so much fun working on this piece with Miles.

… up top …
An outtake from my road trip to The Berkshires. What a lovely trip that was. It was fun to be able to tell you the story of this trip and some other trips I took this summer in the issue.

So what will you find in Q9? You’ll find pieces of our every day, stories about our trips, lots and lots of photographs, our favorite recipes, inspirations and much more. Please do join us for this THIRD year of Quarterly by becoming one of our treasured subscribers. 3191 Quarterly remains ever still our sponsor-/ad-free, beautifully printed (in New England), full-of-love and simple inspiration, publication that we put our hearts and souls into. We thank you for your interest and support and thank you for welcoming us into your homes. (NOTE: Stephanie does a great job of laying out the perks of our subscription right here; don’t miss out … subscriptions end soon!)

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10 November 12 • SCB http://www.3191milesapart.com/?p=4777&utm_source=rss&utm_medium=rss&utm_campaign=10-november-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4777#comments Sat, 10 Nov 2012 16:01:50 +0000 http://www.3191milesapart.com/?p=4777

3191 Quarterly Issue No. 9 is shipping out to subscribers today, and we are thrilled to share it with you all. This year has brought some changes to 3191Q like a bigger and longer format, but the spirit of the content has remained the same. Today I wanted to share some outtakes, a few photos I love, but didn’t make it into the issue, as well as share what you’ll find inside Issue No. 9.

A hold-over from last year is our seasonal gallery of film photos. Printed on glossy paper, this time the gallery looks back at summer in all its lush, green glory.

A new series this year is Morning, Noon and Night—film photos that capture quiet moments from throughout our days. I love how this harkens back to our original mornings and evenings projects.

Our family has a favorite camping spot we have been returning to year after year, and I write about it and share film photos in Riverside. I am really happy to share this special place with you all.

You know I love a good project, and I have a great one for the holidays in Issue No. 9. These hand-knotted and dip-dyed bottle carriers are perfect for gift-giving and holiday parties. They are quite simple to make and have so many creative uses. I will share some of the ways I have been using mine here in the coming weeks.

You will also find recipes (I share oatcakes and a wilted kale salad), a tour of some of my favorite stops in my neighborhood, and more. The issue officially releases in the shop next Friday, November 16th, but you can still subscribe now and receive all four issues from our subscription year for the price of three (this is a limited time offer, so don’t delay). We are super excited about being able to offer bigger and longer issues at a lower price this year and hope you are happy too!

Thanks so much for your continued support! Next week, along with the official release of Issue No. 9, we will be releasing our individual collections of clothing and gifts and a new Found Collection of vintage housewares. Make sure you are on our mailing list to be alerted to when our shop opens as items often sell out quickly.

Cheers!!

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3 November 12 • MAV http://www.3191milesapart.com/?p=4752&utm_source=rss&utm_medium=rss&utm_campaign=3-november-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4752#comments Sat, 03 Nov 2012 21:53:10 +0000 http://www.3191milesapart.com/?p=4752

I’ve talked about Rabelais before many times and now that they are no longer in Portland I’m learning to add “Rabelais” to my Saturday list of “to-do’s.” I just get in the car and simply make the 20-minute drive down to Biddeford to see what Sam and Don have on the shelves. The best thing about their new space is that you can see and pick up everything! They have ample space for all of their gently-used and antique titles and you can just browse all you like.

For us this week I visited Rabelais and brought back a peak at a couple of their favorite titles of late and a few beautiful old books that I just had to share! You can always contact Rabelais if you’re looking for an old book or if you want to talk about new books recommendations. They are so good at what they do!

On their stand-out (new books) list:
Japanese Farm Food by Nancy Singleton Hachisu
Jerusalem by Yotam Ottolenghi & Sami Tamimi
Whole Larder Love by Rohan Anderson
The Kitchen Diaries II by Nigel Slater

On my stand-out (old books) list:
Parties On A Shoestring by Marni Wood
The June Platt Cookbook
A Fresh Herb Platter by Dorothy Childs Hogner

And if you have the chance to visit Rabelais definitely give their dog a scratch for me. He’s on my short list of favorite dogs to be sure.

: : :

In other news, we want to take a moment to introduce you to the full team here at 3191 Miles Apart because we’ve grown! You might see their initials on our Twitter or Instagram or you might even get an email from one of them. We know you’re used to us after all these years (we’re, of course, MAV & SCB) but these dynamos are a big part of 3191 too so get to know them and say hi if you like!

EBT ~ Evan ~ ebt(at)3191milesapart.com
Evan, a great friend of mine, started working with us one year ago. She initially joined the team to help out with this and that and has taken over so much more! We’re so grateful! Evan is the one who takes care of your by3191 order, she’s the one who sees to it that your Quarterly subscription goes out without delay, she’s the one who keeps things moving behind-the-scenes. We’ll be saying goodbye to Evan in December for a few months while she goes off to have her first baby (hip hip!) but she’ll be back in the Spring, thankfully.

CMB ~ Chloe ~ cmb(at)3191milesapart.com
You might already know Chloe from Quarterly, Issue No. 1 or from one of my posts here. She has been a dear assistant of mine, and ours (and now ours here at 3191 Miles Apart), for years. She’s a fixture. Chloe is taking on our Twitter, Facebook, Instagram and all things social and online-related. She’s much better at keeping things up-to-date than we are! And Chloe will be the one who takes *your* photographs and adds them into our new 3191 Album (this project is set to go online in late-November, stay tuned). Taking these tasks on as a side-job while she gets her degree in art, Chloe works with us from the great city of Chicago.

And you can always contact Stephanie (scb(at)3191milesapart.com) and myself (mav(at)3191milesapart.com) via email as well. It might take us some time to get back to you but we promise that we do read your notes and are very grateful for them. Cheers, all!

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3 November 12 • SCB http://www.3191milesapart.com/?p=4740&utm_source=rss&utm_medium=rss&utm_campaign=3-november-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4740#comments Sat, 03 Nov 2012 18:58:16 +0000 http://www.3191milesapart.com/?p=4740

It has been a stressful week for many. My heart goes out to those in the northeast who have been through so much and continue to face huge disruptions and hardships in their lives. This week, I wanted to share a few things that have been making me smile in the hopes that they might make you smile as well.

I had the pleasure of meeting artist and blogger Jaime Rugh when I was on the east coast last month, and this week I received her beautiful Backyard Wildflowers book. What a treat on a gloomy day.

Every year I marvel at these crazy blooms from my peanut butter tree (it really smells like peanut butter!).

And, up top there, homemade graham crackers! If you subscribed to 3191 Quarterly and received your 3191Q Notebook, you know that Kim Boyce’s Good to the Grain is one of my favorite cookbooks. This week, I decided to try her recipe for graham crackers.

Despite burning my first batch, I was quite happy with the wholesome, not too sweet, crisp result when I got the cooking time right. I didn’t have the teff flour she calls for on hand, so I subbed in more all-purpose which seemed to work fine. I wish I could have a graham cracker snack-time with you all.

Graham Crackers
Adapted from Good to the Grain by Kim Boyce

1 cup graham flour
1 1/4 cup all purpose flour (or sub in 1/2 cup teff flour for 1/2 of the all purpose)
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1/8 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
6 tablespoons unsalted butter, melted and cooled
1/4 cup honey
1 tablespoon unsulphured molasses
1/3 cup whole milk
1/4 cup sugar
1/2 teaspoon cinnamon

1. Sift the dry ingredients into a large bowl.
2. Whisk together the melted butter, honey, molasses and milk in a separate bowl.
3. Pour the wet ingredients over the dry and stir until combined. Press the dough into a disk, wrap and chill for a t least an hour.
4. Preheat the oven to 350 degrees. Rub two baking sheets with butter.
5. Dust your rolling surface with flour. Divide your chilled dough in half and roll out first half until it is 1/8 inch thick, dusting well with flour and moving frequently to make sure it is not sticking.
6. Cut the dough into 5-by-2 1/2-inch rectangles and transfer to baking sheet. Score each rectangle into quarters and then prick with fork or toothpick to create holes in dough (my crackers were a touch messy before baking as you can see, but, really, they turned out fine).
7. Stir the sugar and cinnamon together and sprinkle generously over crackers.
8. Bake for 12-15 minutes (Boyce recommends 15-17 minutes, but my first batch burned at 15 minutes), rotating the pan halfway through. Grahams are ready when the edges darken. Remove to cool on a rack and repeat with remaining dough.

::

One more happy thing:

I hope you all will find a way to connect with us on Pinterest, Facebook, Instagram and Twitter (we are 3191milesapart at all those avenues). MAV and I have been a little slow on the social media bandwagon, but we have engaged Chloe as our helper (learn more about Chloe at the bottom of MAV’s post), and we are really excited to connect with folks in new ways. I am especially excited to get to see bits and pieces of MAV’s day through Instagram—it reminds me of how we started at A Year of Mornings. You will be seeing posts from everyone on our team—MAV, SCB (me), CMB (Chloe) and EBT (our creative assistant Evan). The community that surrounds and supports 3191 Miles Apart is so important to us, and we are all really excited to share more and connect with you all. Thank you!!

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28 October 12 • MAV http://www.3191milesapart.com/?p=4719&utm_source=rss&utm_medium=rss&utm_campaign=28-october-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4719#comments Sun, 28 Oct 2012 22:56:02 +0000 http://www.3191milesapart.com/?p=4719

With a massive storm coming our way here on the east coast, I have been having a hard time not feeling sad for the leaves. Of course I feel worried for the people in harms way as well, that’s not us here in Maine really, but the leaves have been speaking to me directly. I see them on their branches, hanging on for dear life, and know by tomorrow evening most of them will be forced down to the ground. With winds of 45 mph or more here in Maine how could they not be?

Now, I know it’s the tree that is actually forcing the leaves off. It’s all a part of evolution and I totally get it. I understand that the trees are preparing for winter and they need all the sustenance they can muster so it’s goodbye leaves! But still … the extra wind … it’s going to be hard on my leaf friends.

So, today I took a leaf walk. I wanted to share a few quick photographs with you so we could take a moment of pause for the leaves. Those of you who have Issue No. 8 know how I feel about pressing leaves and keeping them “alive” in this way. I still remember the first leaf collection I made back in elementary school. (I wonder if my parents have it?)

I marvel … each leaf is unique and individual, colorful and ever-changing. Look at all the beautiful shapes! Even the little ones have something bold to say. And on a closer look the details are just so extraordinary.

I’ll be trying to keep calm tomorrow as I see them whipping around in the air. Leaves, I’m thinking of you. And moreover I wish everyone in the path of the storm safety and calm too. Be well, friends.

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28 October 12 • SCB http://www.3191milesapart.com/?p=4707&utm_source=rss&utm_medium=rss&utm_campaign=28-october-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4707#comments Sun, 28 Oct 2012 21:35:16 +0000 http://www.3191milesapart.com/?p=4707

This week I brought home walnuts for our table. They always remind me of the photo from which 3191 was born.

I was gifted the most fragrant and lovely pears.

They became a delicious galette. Wonderful both warm with ice cream at night and cold with a cup of coffee at breakfast.

The pears made their way into a roasted squash soup with ginger as well.

The leaves are afire and blanket our sidewalks. (This photo reminds me of this post—sister wasn’t with us this time). We have to dash out for walks between rainstorms.

I was inspired to make my own leaves in silk and leather. They will be a part of my collection, releasing November 16th. Sign up on our email list to be the first to know.

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20 October 12 • MAV http://www.3191milesapart.com/?p=4682&utm_source=rss&utm_medium=rss&utm_campaign=20-october-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4682#comments Sat, 20 Oct 2012 21:03:32 +0000 http://www.3191milesapart.com/?p=4682

Since I have officially closed the chapter on Summer, 2012 (meaning: I have looked through all of my film and chosen the photographs I’ll be featuring in our Quarterly No. 9 glossy gallery, Stephanie and my special place to remember each season) I thought I would take a moment in this space to remember some of my favorite bits. There are way too many to feature this week, so I might have to continue this at some point, but here’s a start. Goodbye Summer, 2012!

The top two photographs were taken just around the summer solstice. It’s such a time of promise! You have the whole summer ahead of you and so much adventure to come. I made these paintings (the large turqoise/grey piece just above is actually my sweethearts) at a time when I was feeling so joyous about it all. The world around felt about to burst! Of all of the doodles and paintings I did this summer I like these the best.

These two photographs above were taken on our family trip to Mount Desert Island. We saw the most extraordinary gardens and sunsets. The bottom image was taken from the screened-in deck of a great lobster pound. The colors that night were unmatched! Of all of my summer wanderings I think this was my favorite trip.

My family had a very special summer toast in early July out on the rocks at Two Lights State Park. You’re not supposed to drink there so don’t tell! It was a beautiful evening and best of all was that we were all together (something that happens more rarely these days).

My oldest nephew, Miles, made his first visit to our little rental cottage mid-summer and we had such a great day. We painted rocks (the ones in the photographs were actually ones that my sweetie and I painted last year; it was awesome to see they were still at the cottage after a whole year) and went for a row in the little boat. We stayed close to shore even though Miles wanted to go out further. He slept all the way home.

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To be straight, it was a very busy summer, and I felt tired and overwhelmed quite often, but ultimately, what I will remember the most, are the people. My parents and dear friends visiting and staying in our flat … sharing the day to day with us at the most beautiful time of the year. It really was a nice summer in so many ways. I hope it was for you as well.

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20 October 12 • SCB http://www.3191milesapart.com/?p=4692&utm_source=rss&utm_medium=rss&utm_campaign=20-october-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4692#comments Sat, 20 Oct 2012 21:03:12 +0000 http://www.3191milesapart.com/?p=4692

I am a little bit late to the game, but I am trying my best to get into the rhythm of autumn this week. This past month was so busy with work and travel that I was lucky if I thought ahead to dinner that evening, let alone stocking my pantry for fall cooking. Fortunately, I had some time to clear out my fridge and pantry this week (if I can’t remember when I bought it, into the compost it goes. I try to start each season fresh). A little planning and a trip to the market later, we are better prepared to eat well with minimum effort (instead of reaching for the take-out menus).

Some tips:

:: In the cooler months, I roast a chicken on Sunday, make a bone broth for soup on Monday, and use extra meat for a dish later in the week. This week we will have chicken soup with barley, lemon and kale and chicken hand pies later in the week.

:: Onions, carrots and celery will become mirepoix for the freezer, so I will be ready to make simple soups and stews quickly in a pinch.

:: My favorite fresh herbs from the summer are being replaced with warming dried spices—smoked paprika, cumin and curry blends are some of my favorite additions.

:: I don’t buy a lot of canned food, but I do like to have tomatoes, coconut milk (for a cauliflower curry), and chipotle chilis in adobo sauce (for lentil chili) in my pantry.

:: Squash and root veggies are really calling to me right now. We will have sweet potato biscuits with our soup.

:: Tender salad greens are being replaced by hardier kale and bitter greens like mustard. I eat these fresh or shredded as a topping for a brothy soup.

:: Dried lentils (I stock brown and the more tender red lentils in my pantry) are great to have around because they cook up so quickly.

:: Ditto for whole grains. My kids love pearled barley, quinoa, and wheat berries. Put them in soups, cook them in broth to serve on the side, or use them as you would rice.

Happy autumn eating!

ps: The bag holding the onions above is a sneak peek at an alternative use for a project that will be featured in the new Quarterly…coming soon, subscribe today!

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14 October 12 • MAV http://www.3191milesapart.com/?p=4666&utm_source=rss&utm_medium=rss&utm_campaign=14-october-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4666#comments Mon, 15 Oct 2012 01:57:28 +0000 http://www.3191milesapart.com/?p=4666

It’s my bro’s birthday today … happy birthday, RCV!

As long as I can remember my brother has always loved yellow cake. When we were young it was yellow cake out of a box with no frosting. That was his favorite birthday cake year after year. As an adult he not only loves plain yellow cake on his birthday but also as just an every day cake to have around the house on any given week day. Through his unwavering dedication to yellow cake over the years this little sis has learned to respect it herself.

Thank goodness last year we all found the Scratch Baking Co. recipe for yellow cake in the issue second of Baker’s Notes. (If you are interested in some good sweets recipes you should buy Issue 2 for sure. The chocolate cake is just as amazing)

It has been really nice to let go of the boxed yellow cake in favor of Scratch’s rich, versatile, simple “everyday yellow cake” recipe. I have to say, if my very picky bro can make the switch after years of boxed cake that must mean it’s good!

Scratch Baking Co. Everyday Yellow Cake
makes two generous 9-inch round layers

14 ounces cake flour
14 ounces sugar
4 t baking powder
1 t salt
1/2 lb unsalted butter softened
1 C whole milk
8 egg yolks
6 T whole milk
2 t vanilla

Preheat oven to 350ºF/180ºC. Butter two 9-inch round layer pans. Combine flour, sugar, baking powder and salt in the bowl of a stand mixer. Using the paddle attachment mix for 30 seconds. Add softened butter and mix again until batter looks like wet sand. Add 1 cup of whole milk and mix well again stopping to scrape the sides. In a small bowl mix egg yolks, 6 tablespoons whole milk and vanilla together well and then add to the batter. Mix everything one last time until the batter is silky with no lumps. Pour into cake pans and bake for 40–45 minutes or until cakes have pulled away from the sides and a tester comes out clean.

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Now you might be wondering why you’re seeing in the photographs that the two layers were not made into one cake. I’ll tell you why. Although my bro has diversified and come around to eating a better yellow cake he’s still not sure about whether he prefers frosting or not. So, this year when I asked him, “do you want the chocolate ganache on the cake or on the side?” he answered, “half and half.” We’re making some progress toward change … slowly.

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14 October 12 • SCB http://www.3191milesapart.com/?p=4656&utm_source=rss&utm_medium=rss&utm_campaign=14-october-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4656#comments Mon, 15 Oct 2012 01:57:13 +0000 http://www.3191milesapart.com/?p=4656

Autumn has sort of taken me by surprise this year. We had a long and beautiful Indian summer here in Oregon. The shortening of the days was almost masked by all the warmth and sunshine. But after a week working on the east coast, I returned yesterday to fall in full swing—cooler temps, rain, fallen leaves, and darkness at dinner.

Today we went in search of apples to pick (already a bit late for our favorite varieties, we discovered) and as we filled our basket, I thought back to a day in late August when we picked blackberries on Sauvie Island (I talk about our favorite spot in both 3191 Quarterly Issue No. 5 and 3191Q Notebook).

Our freezer is still well-stocked with those blackberries, so we threw in a cup as our applesauce finished simmering. The result was tart and flavorful and a vibrant red color. Summer meets autumn.

Summer Meets Autumn Blackberry Applesauce
Stir this sauce into your oatmeal or yogurt or just spoon it on its own, warm or cold.

3 pounds apples
1 cup fresh or frozen blackberries
Maple syrup to taste

Chop and core apples (no need to peel them!) and place in a large heavy-bottomed pot over medium heat. Add about one inch apple juice, cider, or water to pot. Bring to a boil, lower heat to low, and simmer until apples are soft and falling apart, adding liquid as needed to keep from sticking. Once apples are soft, add blackberries and stir to incorporate. Continue cooking and stirring until blackberries fall apart. Pass mixture through a food mill or fine sieve, discarding peels and seeds. Taste your sauce. If it is too tart, sweeten with a few tablespoons of maple syrup. Store in a glass jar in the fridge or freeze.

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5 October 12 • MAV http://www.3191milesapart.com/?p=4633&utm_source=rss&utm_medium=rss&utm_campaign=5-october-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4633#comments Fri, 05 Oct 2012 16:05:14 +0000 http://www.3191milesapart.com/?p=4633

Big day here at 3191 Miles Apart HQ. Opening day for our Quarterly subscriptions. Hip hip!

On top of thinking about the 2012/2013 issues of Q and making plans for the year, we have been working behind-the-scenes putting together something special just for the subscribers. I want to give you a run-down of that special publication today. Subscribers (new and renewing) will be the only ones to receive this publication. We hope you love it as much as we do!

Our 3191Q Notebook came about as a collaboration with Culture Convenience Club in Tokyo, Japan. I met the good folks from CCC a few years back at the NY Art Book Fair and really loved their energy. They love books as much as we do and in talking with them I learned that they were very big fans of A Year Of Mornings telling us that “all women in Tokyo loved our book.” Of course we were honored to hear it!

They started carrying our 2011/2012 issues of Quarterly at their Daikanyama Tsutaya Shoten bookshop (a few beautiful photos of the shop can be seen here) in Tokyo and we were over the moon! Shipping boxes of our issues over to Japan really made us feel extra proud.

In talking with CCC we realized there was a great chance for a collaboration. Something special, printed in single limited edition, that would go only to their shop and our new or renewing subscribers. The ideas started to flow from there.

We knew we wanted to make a publication that was bigger in size and our 3191Q Notebook is just that measuring in at a whopping 16-1/2 x 12 inches folded (think of the newspapers you grab from stands around your city). And we knew we wanted it to include outtakes from the last year of Q. We just have too many images that we love and not everything makes it into the issues. This new piece was a great way to include those extras.

As we worked on the layout and design, 24-pages worth, we realized it was also a chance to add in some completely new content as well so the Notebook includes an unpublished recipe, notes about how to cut-up your t-shirts, our favorite books lists and more.

Lastly, we were thrilled to be able to have another opportunity to include instructions for Stephanie’s popular Hanging Plants project from Q6 (that issue is completely sold out and no longer available). We love the idea that Q supporters are still the only ones to receive this project and the Notebook the last chance for us to share it again.

So to break it down … this is one special publication and it is ONLY going to subscribers or re-subscribers (while supplies last). Once you place a subscription order your Notebook will ship to you within 1–2 weeks and then your first issue, No. 9, will arrive in mid-November. So what’s awesome is that you not only get one issue of our 3191 Quarterly FREE when you subscribe but you also get this special 3191Q Notebook. We love that this year we can give you more 3191 for less money! It’s our way of saying THANK YOU, thank you, thank you. Order your 2012/2013 Quarterly Subscription and get your FREE Notebook right here. xo

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5 October 12 • SCB http://www.3191milesapart.com/?p=4614&utm_source=rss&utm_medium=rss&utm_campaign=5-october-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4614#comments Fri, 05 Oct 2012 16:00:58 +0000 http://www.3191milesapart.com/?p=4614

We are so excited to announce that subscriptions are now open for the 2012/2013 year of 3191 Quarterly! We are proud to be able to bring you a bigger and better issue this year at a lower price! We continue to be committed to printing our issue ad-free on recycled paper in the USA. Subscribers get one book free, are mailed their books in advance of their release online, and will receive a gift of the 3191Q Notebook. It is a tremendous opportunity and only available for a limited time. It’s going to be a great year!

We began 3191 Quarterly rather modestly two years ago. We were looking for a way to further explore our connection, our photography and our outlook on life. We wanted to tell stories that could be experienced beyond the blogging format. After our amazing experience of sharing A Year of Mornings and Evenings in book form, we wanted to put something in your hands again. We produced our first year of 3191Q simply bound in limited quantities

That first year, we developed our story-telling style and brought you along on “field trips” close to and far from our homes.

We presented our first projects with a focus natural materials, usefulness, and great design.

In our second year, we took a deep breath and made significant changes to the heft and quality of 3191Q. We changed to a perfect-binding with more pages, improved printing quality, and added a glossy seasonal insert in every issue. While we knew we wanted to keep things fresh and exciting for our readers, we also knew there was so much we didn’t want to change. We wanted to stay true to the 3191 spirit. We continued to produce all the content and photography ourselves with a focus on our everyday lives, our homes, our travels, and our communities.

Our recipes are our own tried and true favorites. Simple, flavorful, and wholesome.

Last year’s design changes allowed us  to focus on giving you a volume full of visual inspiration, and we wanted to take that even further for this coming year. The 2012/2013 subscription year will feature issues that are both larger and longer, but, once again, we are keeping our unique 3191 perspective. We are excited to bring you another year of storytelling, exciting projects, delicious recipes, inspiration and advice. There is no other publication quite like 3191 Quarterly, and we are so grateful to those of you that want to share in the unique experience as subscribers.

Thank you everyone for your amazing support!

SPECS:
3191 Quarterly 2012 / 2013
Issues No. 9–12
7-1/2 x 9-1/2 inches, color offset
72 pages + cover, perfect bound
printed in small edition in the USA

SUBSCRIBE:
3191 Quarterly Issues No. 9–12
Four Book Subscription Limited Offer!
Get one book free when you subscribe.
And while supplies last get free a copy of 3191Q Notebook too!
$89 including US Shipping
$99 including CANADA Shipping
$129 including INTERNATIONAL Shipping

NOTES
• Subscription includes Issue No. 9–12.
• Books deliver in mid-November, 2012 + mid-February, 2013 + mid-May, 2013 + mid-August, 2013.
• Subscription prices include shipping (per issue shipping cost: $6 US / $8 CAN / $14 INT).

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28 September 12 • MAV http://www.3191milesapart.com/?p=4583&utm_source=rss&utm_medium=rss&utm_campaign=28-september-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4583#comments Fri, 28 Sep 2012 22:26:58 +0000 http://www.3191milesapart.com/?p=4583

Some photographs from my second week away from home. We’ll be back with regular posts next week and with our 2012/2013 subscription offer for 3191 Quarterly. See you then!

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28 September 12 • SCB http://www.3191milesapart.com/?p=4595&utm_source=rss&utm_medium=rss&utm_campaign=28-september-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4595#comments Fri, 28 Sep 2012 22:26:45 +0000 http://www.3191milesapart.com/?p=4595


Another week in photos. Busy, busy working on some fun things, but what I am really excited about is our 3191 Quarterly subscription offer that releases next week. We have some great changes in store—we’re talking bigger, better and more economical. So thrilled to start the 2012/2013 year of 3191Q!

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21 September 12 • MAV http://www.3191milesapart.com/?p=4560&utm_source=rss&utm_medium=rss&utm_campaign=21-september-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4560#comments Fri, 21 Sep 2012 16:33:05 +0000 http://www.3191milesapart.com/?p=4560

Some photographs from my week away from home. Love how the colors go together. A total surprise to me!

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Things may be a bit quiet here this week and next as we prepare to open our subscriptions to next year’s issues of 3191 Quarterly on October 5th. We have some fun 3191Q surprises for you alongside the subscriptions offer (can anyone say more pages?!) so we’ll tell you about that in 2 weeks. Cheers, all!

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21 September 12 • SCB http://www.3191milesapart.com/?p=4569&utm_source=rss&utm_medium=rss&utm_campaign=21-september-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4569#comments Fri, 21 Sep 2012 16:32:42 +0000 http://www.3191milesapart.com/?p=4569

Some snapshots from my week. It’s been a busy one.

Things are falling :: Noticing patterns :: The cutest mini-pears :: Time to light the glow bowls :: Hot infused water :: Cool enough for my Turtleneck No. 2 (You are going to want one of these for the fall/winter. They’re almost gone! The most beautiful organic merino wool. Of note, I am 6 feet tall and am wearing a size 2).

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14 September 12 • MAV http://www.3191milesapart.com/?p=4548&utm_source=rss&utm_medium=rss&utm_campaign=14-september-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4548#comments Fri, 14 Sep 2012 20:51:52 +0000 http://www.3191milesapart.com/?p=4548

A handful of days ago Miles, my oldest nephew, and I were making a fort.

We gathered our blankets and a few pillows. We used one heavy rock to extend our fort from the couch to a chair. The build out was quite impressive if I do say so myself. Miles really had a plan so I have to give all the credit to him.

The one thing we were not sure about was … how do we get in?

We walked the perimeter …

… and tried out a few options.

Until we found it!

And inside the fort we found Scotch the cat! He had already found his way in and was busy taking a nap.

We played in our fort until it was time to move onto the next adventure. It was a good day.

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14 September 12 • SCB http://www.3191milesapart.com/?p=4530&utm_source=rss&utm_medium=rss&utm_campaign=14-september-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4530#comments Fri, 14 Sep 2012 20:40:28 +0000 http://www.3191milesapart.com/?p=4530

This week, in my home, we find ourselves stumbling around a bit, trying to adjust to our autumn routine while still feeling the pull of summer. Early mornings, homework, lunches to pack, full days of work for me—we are not quite in step with the next season yet, but we are trying.

The end of summer is a stunning time in the Northwest. Chilly mornings and hot afternoons. A bounty of fresh produce. Crazy-beautiful golden light. The days are still long enough for an after-dinner walk, and it was on our way home from an evening trip to the library that we came across an offering of free zucchini from a neighbor’s garden. We took just one because it was the size of a small infant and our arms were already full of books.

I find that these overgrown squash are best in baked goods. I shredded ours in the processor (I compost the inner core of seeds) and had enough to freeze for future baked goods. Lacking the ingredients for MAV’s yummy bread, I made my own fall-back recipe. Mine is more of a treat, full of butter and sugar (though still using some whole grain flour). I have always added lemon zest, but this time I threw in some candied ginger as well, and we loved the result.

Lemon Ginger Zucchini Bread

1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
2 eggs
2 cups grated zucchini
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon lemon zest
1/2 cup chopped candied ginger (we buy ours at Trader Joe’s—crystallized ginger would work here too)

Preheat oven to 350 degrees. Butter and flour a large loaf pan (9″ x 5″).

Place grated zucchini in a towel and wring out as much moisture as you can. Cream butter and brown sugar in a mixer until fluffy. Add eggs, mix to combine, then add zucchini.

In a separate bowl, sift together the flours, baking soda and powder, salt and cinnamon. Toss in candied ginger and lemon zest, making sure the pieces of ginger are coated with flour and don’t stick together.

Add the dry ingredients to the wet and stir just to combine. Fill your prepared pan with the batter. Bake for 45-60 minutes or until toothpick comes out cleanly and loaf is nicely browned. I store our bread at room temperature or slice and freeze for lunch-ready treats.

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8 September 12 • MAV http://www.3191milesapart.com/?p=4493&utm_source=rss&utm_medium=rss&utm_campaign=8-september-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4493#comments Sat, 08 Sep 2012 19:00:30 +0000 http://www.3191milesapart.com/?p=4493

This past weekend I had a friendly, lively discussion with some loved ones about books. The agreement to disagree revolved around the question of whether books and libraries will some day become extinct in light of new digital technology. Just writing those words makes my stomach sick so you can see what side I came down on during the discussion. We talked about electronic readers and whether we dig them or not; we talked about what we love about books; we talked about how we feel about our neighborhood libraries.

Talking about books always takes my thoughts to my mom and my dad. As you may already know, I grew up with a librarian (my dad) and an educator (my mom). As young children, if we were not at the library after school, we were hanging around my mom’s office in the high school wandering the halls or finding a desk somewhere to do homework. My brother and I grew up in a home with two dedicated working parents who not only deeply respected books and words but surrounded themselves with people who talked about books, not to mention book-inspired topics such as politics, film, religion or theatre. We grew up knowing that inspiration and information, and therefore wisdom, was found in books. We were encouraged to cultivate a special relationship with our books and to take great care of them. (I still remember how my brother couldn’t stand when the spine of his books were broken by his little sis; he would have a fit!) I can’t remember a holiday when my dad has not given books as gifts (with his standard all-caps inscription in the front) or a summer where my mom has not sat in her chair in the backyard reading. We are bonded to books and cannot see a world where they do not exist in the printed form. I thank my parents for this great gift and wanted to take a moment to honor them today, and always, for my love of books.

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In keeping with this theme, I thought I would mention a few of my favorite books of the summer. They are not new books, per se, but rather ones that have moved from my shelves to my bedside table where they spent the summer keeping me company. Thanks for taking a look and as ever, I would love to hear your favorites (email: mav{at}3191milesapart.com).

Evening by Susan Minot — I read this novel every summer.

Miffy At The Gallery by Dick Bruna– My nephews and I love the Miffy series.

The Morran Book Project curated by Camilla Engman — I really miss Morran; she is a very special dog.

Paper Foods by Yuko Yamamoto — Yuko has been a huge inspiration to me for some time. I was tickled to meet her in 2009.

Drawings From The Film Beginners by Mike Mills — This is one of my favorite films of all time so the book was a must.

Printing By Hand by Lena Corwin — I have been pouring over this book in the last months. Can’t tell you entirely why yet (you know how I love secrets) but can say that as always I am inspired by Lena’s creative energy!

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8 September 12 • SCB http://www.3191milesapart.com/?p=4511&utm_source=rss&utm_medium=rss&utm_campaign=8-september-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4511#comments Sat, 08 Sep 2012 19:00:08 +0000 http://www.3191milesapart.com/?p=4511

I truly love to create projects for this space and for 3191 Quarterly. A great deal of thought and planning goes into creating and refining projects to the point that I feel they are both appealing and attainable by even a novice crafter. After all the testing and creating and writing and photographing, it is a real thrill to have people respond well and make the projects. I always feel that things have finally come full circle when I start to see the projects made by others, so I was super excited to see our east coast team’s weavings a couple weeks ago. The best part for me was to see the ways in which everyone put their own little spin on the instructions (full instructions can be found in 3191Q Issue No. 8). I felt newly inspired to head to my yard and bring in some trimmings from the lilac and laurel bushes.

I loved how Evan worked her branch into an oval shape, and I decided to give it a try. As an experiment, I left some of the foliage on the branch and will watch and see how this one changes as it hangs on my studio wall.

The chevron pattern that Chloe created was just fabulous. I had been wanting to make a mini-weaving with embroidery floss, and this pattern suited it perfectly. This one went to my daughter as it features her favorite (of the moment) bright coral color.

A Special Invitation:

MAV and I love the community that has grown around our 3191 projects over the years. It is incredibly heartwarming to have the support of the folks that have been following us since A Year of Mornings while at the same time to be making friends with so many new folks who are just discovering us. We couldn’t do this without you all, and we have been trying to think of ways that we can include you at 3191 Miles Apart. We decided to create a space on this site where we can share your 3191-inspired work. We would love to share photos of the projects and recipes you’ve made from 3191 Miles Apart or 3191Q. Perhaps you’ve been inspired by our collaboration in some other way? Please share. We can link back to your own site or blog, or if you prefer to remain anonymous, that’s okay too. Send your photos (or links) to photos {at} 3191milesapart.com, and we will assemble them into an album for everyone to share. Please don’t be shy! We can’t wait to hear from you.

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31 August 12 • MAV http://www.3191milesapart.com/?p=4460&utm_source=rss&utm_medium=rss&utm_campaign=31-august-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4460#comments Fri, 31 Aug 2012 17:48:09 +0000 http://www.3191milesapart.com/?p=4460

3191 Quarterly, Issue No. 8 is our final issue in the 2011/2012 season/subscription. When I look at its pages I can really see where we’ve been and where we’re going. I hope you can see it too! We are excited for our next year of issues (limited subscriptions open on October 5, 2012) but I am enjoying sitting with Q8 for these coming weeks. You already know how I feel about Steph’s Branch Weaving project so today I wanted to show you a few outtakes from some of my Q8 pieces.

Up top: Film photograph outtake from Deep Spring. There is SCB, my oldest nephew, Miles, and myself sitting outside on a chilly May evening. It seems like ages since you were here, SCB. When will you come again?

Two up top: Film photographs from my piece about traveling to Colorado. The Clyfford Still Museum in Denver. Oh my gosh, I am still thinking about this museum. It’s incredible. I would go back in a heartbeat. I’m trying to figure out a way I can get back to Colorado asap!

Two up top: Film photographs from At Home. Miles in the morning after a sleepover (with his favorite cat: Scotch) and me holding the bottom of a lettuce. It was so pretty that I couldn’t get over it. Look at that pale pink!

Two up top: Photographs from a piece I did on our Leaf Collection. Miles and I had such a great time leaf collecting. We are going to have to do another collection this autumn. I’ll keep you posted.

: : :

3191 Quarterly, Issue No. 8 will be on sale for a few months or until the issues sell out. A special thank you to those who subscribed to this past year of issues. YOU make our beloved Quarterly possible and we are very grateful. If you want to tell us what you thought of your subscription to Q5–Q8 please do email us at hello(at)3191milesapart.com. Look for new limited subscriptions to open on October 5, 2012 with lots of new surprises added into the fun!

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31 August 12 • SCB http://www.3191milesapart.com/?p=4470&utm_source=rss&utm_medium=rss&utm_campaign=31-august-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4470#comments Fri, 31 Aug 2012 17:47:05 +0000 http://www.3191milesapart.com/?p=4470

I can’t quite believe that we have reached the end of August. Summer is not over, but, in our household, the ease and liberty of summer ends this week as we get back to school and work schedules.

September is not such a bad place to be—caught somewhere between nostalgia for summer and longing for autumn. It has been a great summer, not without its challenges and hardships, but exciting and beautiful and memorable, nonetheless.

We have fit in most of our favorite things. We have picked pretty much every type of berry. We have camped and hiked and swam in rivers and rocked in our hammocks. We spent hours on the road listening to Radiolab. We saw extended family and made babies giggle. We walked and biked our neighborhood. We slept in. We put fresh herbs in everything. We visited museums and saw amazing sights. We went to a movie in the park. We made smoothies and popsicles and called them a meal. We grilled dinner enough that we depleted our propane tank. Some of us grew a few inches. I shot rolls and rolls of film (a few shots of which I am sharing today).

While I am not ready for summer to end, I am ready for what is next. MAV and I have so much more to share with you. You may have noticed that A Year of Sundays came quietly to an end earlier this month. We have a new project up our sleeves which we will be starting soon. It is called A Year of Moments and will feel, I think, both startling new and totally familiar to those of you that have been following our projects all these years, stay tuned.

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24 August 12 • MAV http://www.3191milesapart.com/?p=4448&utm_source=rss&utm_medium=rss&utm_campaign=24-august-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4448#comments Fri, 24 Aug 2012 18:53:44 +0000 http://www.3191milesapart.com/?p=4448

This is my Beauty & Use Collection II.

I’m sort of speechless after the last few months of preparation for this second Collection. I am enjoying this project beyond words. These tops are all dream tops to me … cozy yet sexy, roomy yet refined, simple yet not boring (at least I hope they are not boring!). I guess I just really love these tops and I hope you do too.

Beyond that our shop is stocked with a new issue of Quarterly, new prints (Mornings, Evenings and Sundays) and a whole new Found Collection. Thank you for supporting 3191 Miles Apart. We do indeed love what we do and we hope it shows.

p.s. See some film photographs of my new collection here and here on the More & Co. blog. Special thanks to RTS for those!! I love them so much and there are more to come. Keep your eye on More & Co. Notes.

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24 August 12 • SCB http://www.3191milesapart.com/?p=4420&utm_source=rss&utm_medium=rss&utm_campaign=24-august-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4420#comments Fri, 24 Aug 2012 17:19:03 +0000 http://www.3191milesapart.com/?p=4420

It’s here! 3191 Quarterly Issue No. 8 is in the shop now!

I am going to let you in on a little behind-the-scenes secret. MAV and I really debated about the Issue No. 8 cover. Sometimes, an image speaks to us immediately, sometimes we have to do a little searching. You may have noticed that all our covers include a human element. I hope this reflects that this is not a publication solely about food or interiors or travel or crafts or pretty things, but instead a publication about personal stories and experiences—our own personal stories and experiences. I hope this sets us apart, and I hope it is meaningful to those of you who buy 3191Q.

I feel that the cover photo we chose is absolutely perfect (it is one of MAV’s) as we ready ourselves to take the step from summer to autumn and into our next year of 3191 Quarterly (subscriptions for the new year will be made available in the coming months, sign up on our mailing list to be the first to know).

Issue No. 8 continues with our At Home series—a peek into our surrounding along with thoughts on our lives at home.

Another recurring feature is our seasonal gallery. This time, Deep Spring. (That’s a photo of my treasured Beauty & Use smock. MAV has new smocks in the shop today!)

I love the effortless and simple way that MAV approaches entertaining (it is such a pleasure to sit at her table), and her story on a simple and fresh dinner party is inspiring.

I offer a trio of recipes using seeds—tasty nutritional powerhouses.

Perhaps my favorite story I worked on for Issue No. 8 is the branch weaving piece (MAV shared about it last week). You can get a peek on the back cover, but there’s full instructions inside. I hope folks have fun making these!

::

Summer is a really intensive family time for me, so I was not able to offer a handmade collection this time (I will be back with a new collection in the fall), but I am so excited about the Found Collection II. MAV and I have been looking and high and low, and we have even more amazing finds this time around. Many of them were hard for us to part with—better grab them quick before we change our minds!

Thank you so much for all your tremendous support and interest!

ps: Thank you to MAV for the photos of Issue No. 8 on my favorite blue table as I was having technical difficulties!

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17 August 12 • MAV http://www.3191milesapart.com/?p=4406&utm_source=rss&utm_medium=rss&utm_campaign=17-august-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4406#comments Fri, 17 Aug 2012 14:22:43 +0000 http://www.3191milesapart.com/?p=4406

I have been so excited to try the Stephanie’s Branch Weaving project from the new issue of 3191 Quarterly (note: 3191 Quarterly, Issue No. 8 releases in our shop in one week; subscribers should have theirs already or in the coming week or so) and finally got the chance this week. It was so fun and I love the results! Above you can see the very first one I made. I’m going to make a new one this weekend and will show you that soon.

I love working on things like this in a group. So Evan, our beloved creative assistant here at 3191, and Chloe, our beloved creative assistant at More & Co., and I sat down with our branches (from the beach) and some yarn and got to work!

Evan’s is still “in work” as she had to dash. I can’t wait to see what she’ll add in next and I love this rounded branch style.

I decided to keep mine lose with an organic look/feel. It was my first one so there were some little inconsistencies (as always when you’re learning) so the lose nature helps to hide those as well. I think this one will be going to my oldest nephew, Miles, for his 4th birthday which is coming up very soon. He can use it as a “flag” or as a “wand” … I can just see him marching around with it as the band leader!

And Chloe wove hers tight with a beautiful pattern. It’s so special!

I don’t think I say it here enough but I wanted to take a moment to thank Stephanie for her hard work, creativity and her inspiration. She gives us all so much! I can’t wait for you to get your hands on your issues of Q8 so you too can play with her Branch Weaving project. As ever we’d love to see what you make. Email us your creations at hello(at)3191milesapart(dot)com.

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17 August 12 • SCB http://www.3191milesapart.com/?p=4390&utm_source=rss&utm_medium=rss&utm_campaign=17-august-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4390#comments Fri, 17 Aug 2012 14:22:21 +0000 http://www.3191milesapart.com/?p=4390

We spent all of last week away from home. First, a road trip to pick up my daughter who has been staying with her aunts in San Francisco, then five days of camping in Northern California and Central Oregon. It was fantastic. We came home happy and relaxed (if a bit dirty and sunburnt).

Tired of camping food, (I am a lazy and unimaginative camp cook), I was excited to get back in the kitchen, but we are having a rare heat wave here. It’s HOT in a way our Northwest home and kitchen is not set up to handle. I didn’t even want to stand over the grill in the yard.

Salad rolls were the answer. We made them in the morning, so that in the end of the day heat, all we had to do was pull them out of the fridge and mix a cocktail. If you have not worked with the paper-thin rice wrappers before, they can be a little frustrating. Take your time and you will get the hang of it.

Our Salad Rolls

Rice spring roll wrappers

Rice vermicelli noodles, soaked in boiling water until soft (3-5 minutes), then drained and rinsed with cool water

Filling options (pick and choose to suit your own tastes):

Baked tofu, cut in strips

Prawns, halved

Shredded lettuce or cabbage

Carrot (in strips or grated)

Cucumber strips

Green onion, sliced lengthwise

Steamed and cooled asparagus

Bean sprouts

Micro-greens or pea shoots

Ground peanuts

Fresh herbs (mint, basil, cilantro)

Instructions:

Prep and gather all your ingredients. Wet a clean dish towel and lay it out on your work surface. Fill a shallow container that is large enough to fit a sheet of the rice wrapper with hot water (a cake pan works great).

Dip the rice wrapper in the water and swirl just to soften a bit. Gently lay it flat on the wet towel. Place a few tablespoons of the noodles on the bottom third of the wrapper then add the rest of your fillings. As you are learning to work with the rice wrapper, less filling is easier to work with than an overfilled roll. Fold in the bottom portion of the wrapper around the filling followed by the sides, as you would a burrito. Gently roll up, tucking the fillings inside as you go. This may take some practice. The rice wrapper may tear—take a deep breath and start again. We like to tuck a basil or mint leaf in the last portion of the wrapper before we roll it up.. Eat immediately or chill in the fridge covered with a damp towel. Serve with peanut sauce or hoisin sauce thinned with a bit of water.

 

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10 August 12 • MAV http://www.3191milesapart.com/?p=4371&utm_source=rss&utm_medium=rss&utm_campaign=10-august-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4371#comments Fri, 10 Aug 2012 18:25:54 +0000 http://www.3191milesapart.com/?p=4371

Above: Charlie this morning

By now you all know Charlie, right? Well, somewhere in these weeks of late August/early September he is turning 10 years old. Charlie and I have lived together since he was just about 10 weeks old. I thought I would take a minute to dedicate a dispatch to this cat and all that he means to our friends and family.

Charlie was born on the streets of Chicago. Ever since the first day I met him, he has been an anxious cat. He is never quite comfortable or settled, always rigid in his body and very tense. He does not relax. Someone said it best to me when they said, “Charlie’s dream life is a completely quiet house, with no one coming or going ever, and just the two of you living together in peace.” And it’s true. Charlie wouldn’t know what to do without me.

His schedule is fixed. Up at 6 a.m. Eat. Clean. Sleep. Up at Noon to look around for me. Find me. Annoy me for 30 minutes. Then back to sleep until 4 p.m. when he starts looking for dinner. Annoy us. (His meow is unmatched. So loud. Like a baby’s cry, really.) Eat dinner. Clean. Sleep. Up at 8 p.m. looking for his nightly treat. Treat. Clean. Bed. He rotates where he sleeps between either our bed or off somewhere by himself. Wherever it is he’s wrapped up in a tight ball. Charlie never lounges or sleeps in a laid back fashion. He would never be caught in a haphazard stance whether sitting, laying down or walking. He’s precise.

Charlie is the cleanest cat we have ever known. Never a hair out of place! He gives himself several baths each day and after being picked up, even cleans the spot where you might have touched him. He’s very fit and does just enough daily exercise to keep it that way. He’s very strong. Most people can’t believe he is 10 years old. Sometimes I can’t either … except I have started to see him slow down just a bit this year. Our Charlie is getting older.

Charlie can be downright nasty. He’s a punk. He goes out of his way to swipe his paw at the kids when they come over to play (they, on the whole, don’t like Charlie at all) and he jumps on us rudely while we are trying to sleep. He punches people in the face if they pick him up and he’s not feeling it. I always say that he understands English. He knows when we are going to leave town, he knows when we are going to leave the house, he understands everything. I’ve had many a time where I might be crying and he’ll come to me to check on me. He will not cuddle (he rarely does) but will sit just near me letting me know he’s there by crying out loud too. He’s a very sensitive cat.

Charlie and Scotch have a true brotherly relationship, laying together one minute and fighting the next. They clean each other, well really it’s Charlie allowing Scotch to clean him, and run the length of the house together like wild cats. I can’t even let my mind wander to the idea that I might outlive Charlie. I love him so, so much. I always say, “he’ll live forever and drive us crazy every day.” Gosh I hope that’s true. Happy Birthday, Charlie!

: : :

Don’t miss the last week to get a few items in our shop. My last two tops, our prints (new ones go up August 24, 2012) and we even found a few issues of Q6 on the shelves. Next Friday we’re clearing the shop of these items … need to make room for new stuff! The new issues of Quarterly go out to subscribers on Monday/Tuesday!

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10 August 12 • SCB http://www.3191milesapart.com/?p=4353&utm_source=rss&utm_medium=rss&utm_campaign=10-august-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4353#comments Fri, 10 Aug 2012 16:26:28 +0000 http://www.3191milesapart.com/?p=4353

It’s hard to believe it’s August, and it’s hard to believe it is nearly time to share 3191 Quarterly, Issue No. 8 with you! It has been an amazing year of growth and change for MAV and me, and we are proud to be finishing out our subscription cycle. Subscribers will start to receive Issue No. 8 next week, and the official release in our shop will be on August 24th (along with new MAV and Found Collections. I will be back with a new personal collection in the fall.)

This week I am sharing some outtakes from just a few of the stories to which I contributed in Issue No 8. I feel as though this issue is full of life and adventure. I had a great time working on it.

I learned to weave on forked tree branches as a child and have been wanting to share this project with you for some time. A willing tree and some yarn are all you really need to make your own.

Seeds—not just for the birds! I share a few of my favorite recipes using seeds including the Chili Lime Pepitas seen above.

Join me on a day trip out east where the landscape changes dramatically, and you can visit Stonehenge!

Our recurring feature, At Home, shares quiet moments and thoughts from around our houses.

We started the year with Deep Summer and now we have made our way to Deep Spring—our glossy gallery insert reflecting on the past season in film, always a favorite part of 3191Q for me.

::

As we get ready to launch the new collections, this week (August 10-17) will be your last chance to grab the few items left from our first collections—this includes the prints and the few tops MAV has left. My daughter already has Crop No. 2. or I’d be getting it for myself to wear layered over a long tee in the fall. So excited to share new things with you in a few weeks!

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3 August 12 • MAV http://www.3191milesapart.com/?p=4341&utm_source=rss&utm_medium=rss&utm_campaign=3-august-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4341#comments Fri, 03 Aug 2012 12:48:04 +0000 http://www.3191milesapart.com/?p=4341

Make this bread now.

You will LOVE it.

That’s all I am going to say.

Except this: let me know what you think — mav(at)3191milesapart.com.

Carrot & Zucchini Bread
makes one loaf (and is easily doubled)

1 C spelt flour
1 C all purpose flour
2 t baking soda
1 t baking powder
1 t salt
1-1/2 t cinnamon
1/2 t nutmeg
1/2 C natural sugar
3/4 C canola oil
1/2 C pure maple syrup
1/2 C unsweetened applesauce
2 large eggs
3 C grated carrots & zucchini

Preheat to 325°F/170°C. Butter a loaf pan or square cake pan and set it aside. Prepare zucchini by grating it (in your food processor if you have one) and piling it all onto a towel to roll and wring out some of the excess water. Once the zucchini is dryer (might need two good wrings) put it into a bowl with your grated carrots. Set that aside. Combine well all dry ingredients (flours, baking soda, baking powder, salt, cinnamon, nutmeg) in a bowl and set aside. In a standing mixer with a paddle attachment beat sugar, oil and maple syrup until well combined (about 2 minutes). Add applesauce and beat for another minute. Add eggs and beat until well combined (about 2 minutes). Add dry ingredients into wet and mix very slowly until just combined. Fold in the carrots and zucchini gently. Pour batter into prepared pan and bake for 50–60 minutes or until the sides of the bread have completely pulled away from the pan. Note – Be mindful with your baking time. This is a very moist cake and you don’t want to under-bake it accidentally. A knife should come out clean of crumbs and the sides of the cake should be pulling away all the way around the pan. Let your bread cool for at least a half-hour before slicing. Try not to eat the whole loaf in one sitting!

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3 August 12 • SCB http://www.3191milesapart.com/?p=4325&utm_source=rss&utm_medium=rss&utm_campaign=3-august-12-%25e2%2580%25a2-scb http://www.3191milesapart.com/?p=4325#comments Fri, 03 Aug 2012 05:44:15 +0000 http://www.3191milesapart.com/?p=4325

Recently, someone brought up the list of after school snacks in 3191Q Issue No. 7 and asked about the homemade tortilla chips I mentioned, so I thought I’d share how we make them here. They are really quite simple to make and both much healthier and more economical than the deep-fried varieties. Plus, with tomatoes and peppers ripening, it’s salsa time!

You can make just a few chips or enough for a fiesta. Start by preheating your oven to 350 degrees. Gather as many corn tortillas as you’d like. Brush each tortilla with oil  (I use olive oil) on both sides to cover then stack and cut them in wedges as you would a pie.

Spread the wedges out on a parchment-lined baking sheet. It is important that they are not crowded or overlapping. Squeeze a generous amount of lime over the top and sprinkle with Kosher salt.

Bake for 15-20 minutes or until browned and crisp. I find these chips don’t store particularly well, so we make them in small batches.

On a hot summer night, chips and salsa counts as dinner, right?

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27 July 12 • MAV http://www.3191milesapart.com/?p=4303&utm_source=rss&utm_medium=rss&utm_campaign=27-july-12-%25e2%2580%25a2-mav http://www.3191milesapart.com/?p=4303#comments Fri, 27 Jul 2012 19:29:57 +0000 http://www.3191milesapart.com/?p=4303

When I think of last summer I can’t help but think about food. I made a lot of good food last summer! This summer has seemed somehow busier and I have not been in the kitchen as much … but of course there are still weeks to go, thankfully. Maybe I can make up for it.

Since we are taking a few days to remember Quarterly, Issue No. 5 (please don’t forget that the last single issues are in the shop