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Here's a little thank you note I've put together for my camping hosts. I wanted something simple and casual that would evoke a summer feeling. Though I'm not a huge gingham fan (it can get a little too Mary Anne), I thought this was picnicky and sweet.
Teeny tiny clothespins would've been awesome, but one can get a little too twee, right?
We managed to pack a lot of fun into one measly week . . . even thunder and hail storms!
Posting has been a little thin around here, but I've been packing and organizing for a camping trip. Woo hoo! I haven't been on a real camping trip for years and years. This one will combine a road trip, kayaking adventure and lazy week of car camping.
I see lots of nature hikes, cozy breakfasts, s'mores and tent naps in my future. I believe there will also be time for some crafting (my embroidery has been languishing) and hard core card games. I already know there will be some serious Uno tournaments.
See you when I return!
Old Bay seasoning is a wonderful secret ingredient. It's usually used for seafood (as I've done on these lovely catfish fillets), but I find myself sprinkling it on all kinds of things. Deviled eggs, roasted potatoes, and toasted pita chips are all way better with some Old Bay.
You know who else loves Old Bay? Paula Deen. Before she was OMG PAULA DEEN, Paula and her son Jamie did a little segment on the Food Network. Putting together a crab boil, they chatted about seasoning the water and Jamie said: "Everyone loves Old Bay. In college, we'd sprinkle it out on the lawns and the girls would just come out like deer." It's a weird little joke to make, but somehow it stuck in my head.
Everytime I sprinkle it on, I can just imagine a big Southern fraternity house lawn covered with girls cautiously grazing on Old Bay. Then because I'm insane, I always think about the movie Shag and the girls drinking Purple Jesus.
Mmmmmm, I'm hungry. I have a huge flat of these raspberries happily chilling in the freezer. Though I love to eat them fresh, they just don't stick around for very long. So, I'll drop them into yogurt, make sauce, put them over ice cream and add them to vinaigrette.
Banana bread is tasty, it's a good way to use up old bananas (I'm forever plagued with old bananas), blah blah blah. Banana bread can get pretty boring.
You can add chocolate chips, but who can keep chocolate chips in the house?
For my latest batch, I added a couple ounces of spiced rum (not teaspoons, ounces) and a handful of flaked coconut. It completely changed the flavors and made the bread much richer and fuller. I bet a bit of grated lime zest would make it even better.
Time to buy more bananas.
I was wearing this (scarf and tank top) to walk the dog this morning. Then I sat down with a pot of tea to read the New York Times and came across this (self-starting moobie). Bill Cunningham's voice, the thought of humid heat and frigid air-conditioning brought on a sensory memory of summer in New York City.
You're hot and sticky as you walk to the subway, the heat and moisture intensify as you descend into the station, a faint whiff of something unsavory and then you're waiting for the cool silver train to come. The subway slides in front of you and you whisk yourself through the doors. It feels good for about thirty seconds, but then you're shivering and wrapping your incongruous scarf around your shoulders.
Sometimes I really appreciate living in a Mediaterranean climate.
