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3191 Miles Apart

5 October 14 • MAV

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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.

5 October 14 • SCB

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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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