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3191 Miles Apart | 2012 | October

20 October 12 • MAV

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.

20 October 12 • SCB

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!