3 November 12 • MAV

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.

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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!

3 November 12 • SCB

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.

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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!!