September 05, 2016

Farm Life, xo

Farm lunch/Chore Buddy/Glacier, the ram/The ladies waiting to make their way to the barn to get milked/Dinner time for the cats/Marley Marzipan/His favorite spot/Fresh goat cheese ready for packing/Homemade mozzarella/Attica/Milk house mornings/Cheese cloth for separating the cheese from the whey/Collecting eggs

Farm life coming to an end soon.....
Looking forward to crisp air and wind, 
Fall camping, the bounty that comes with fall vegetables, and baking pies and stone fruit tarts. 

Leaving you with a cake I made while back home in Michigan. 

Lemon Yogurt Cake with Cherry-Strawberry Compote ~ 
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda 
1/2 tsp. salt 
1 1/2 c. sugar
1 c. plain yogurt
1/2 c. grapeseed oil
2 large eggs, room temperature
2 T. lemon juice, zest 2 lemons

Lemon Glaze ~ 1 1/2 c. powdered sugar, 3 T. fresh lemon juice 

Cherry-Strawberry Compote ~ 2 c. fresh sweet cherries, pitted., 1 c. fresh strawberries, 
1/3 c. sugar, 1 T. honey, 1/3 c. white wine, 1 tsp. almond extract. 

Preheat oven to 350 degrees. Butter 9" round cake pan and line with parchment paper. Mix dry ingredients. Whisk sugar, yogurt, oil, eggs, lemon juice and zest until smooth. Mix about 1/3 of the dry ingredients into the yogurt mixture, then stir in the rest of the dry ingredients in thirds until combined. Do not over mix. Bake for 40" and let cool. While cake is baking, toss compote mixture in baking dish, cover tightly and bake for 30 minutes. Spread the glaze over cake and top with fruit.


"If the dream is a translation of waking life, waking life is also a translation of the dream." ~ Rene Magritte


August 21, 2016

Red Snapper With Thai Spices & Coconut Lime Rice

Fish, rice, red cabbage salad, and a nice Red Stripe. 
The past few weeks have been nothing short of hot and steamy and let's just say working outside in the heat of the day has been d r a i n i n g! The last thing I feel like doing is cooking when I walk in the door, let's be honest.

But! I made red snapper with thai spices, red cabbage salad, and coconut lime rice the other night for me and a girlfriend at her place. Simple and light. Beads of sweat above our lips, though, while we ate in the close, humid kitchen. After, we walked down the street and jumped in the lake. One of the greatest things about our neighborhood is the water right outside our door; we can go cool off before going to bed every night. That crisp and clean feeling before hitting the sheets.

Truly, the little things.

And this girl here is a favorite! I'd like to share a beautiful project my friend Victoria created sharing stories of humans around the world. I met Victoria on Instagram and we knew we were soul sisters, the kind that love each other in all seasons and we know our friendship is for all time. Victoria has such a beautiful way of being and her essence shows in everything she does. A caring and generous woman. Here's an interview I shared with Victoria. There is a German version as well since she is from Germany! It is only in telling the good and not so good parts of ourselves that we become free. xo

And lately, 
and this beautiful cookbook I thrifted!

I love this lady's style and her little fam.

Make me swoon! This S H O P!
Another favorite ~ loup charmant ~ beautiful story behind the shop. xo

A rustic cabin outside of Paris....a natural life.
Beach cottage ~ love! 

Beautiful images and recipe collection with mamas & kiddos in mind.

A new favorite vintage & home goods shops - Barnaby Jack.

Enjoy the rest of Summer  ~ 

"It's a transformative experience to simply pause instead of immediately fill up the space. By waiting, we begin to connect with the fundamental restlessness as well as fundamental spaciousness."
 ~ Pema Chodron


August 11, 2016

Summer Shirazi Salad

Ah, cooking! I had my girlfriend over for black garlic, zucchini, and goat cheese pizza last night. Love hanging with this girl. She teaches me so much about cooking + she's one of the most well-rounded bad ass babes I know. The night before I left for Michigan we sat on her screened-in porch and ate and drank the night away with friends ~ linguine made with fresh cream and white wine, tomatoes and basil. 

Good good times!

We make a fresh layer cheese at the goat farm with black garlic made right here in
Hillsboro, Wisconsin. I bought a pound of garlic and thought I'd put it to good use.
After unsuccessfully cutting the artichoke, I put zucchini on the pizza instead. 
The black garlic was overpowering but you can never go wrong with tangy goat cheese. Black garlic tastes a lot like Miso in case you're wondering. Next time I make the pizza I'll go with a base layer of black garlic and goat cheese and top with fresh tomatoes, Carmen red peppers, onions, and herbs. I used my stand-by buttermilk crust which I shared here.

I'll leave you with a recipe for Shirazi Salad I made earlier this Summer!

Shirazi Salad 
Combine a red onion and 1/4 c. red wine vinegar in a bowl and let set for 20 minutes. Drain. Toss the red onion, 2 cloves of garlic, sliced cucumbers along with strips of peel, tomatoes (sun golds and heirlooms are best!), 1/4 c. lime juice and salt in a bowl. Move the salad to a pretty platter or large bowl. Combine chives, dill, cilantro, parsley and tarragon, another 1/4 c. lime juice and 2 T. olive oil in a separate bowl; season with salt and pepper and toss. Mound the herbs on top of the salad and serve! We ate ours with crusty sourdough and goat cheese & a plate of mozzarella and oregano.


"We are not trapped or locked up in these bones. No, no. We are free to change, and love changes us. And if we can love one another, we can break open the sky."
~ Walter Mosley, Blue Light


July 28, 2016

Michigan Summer xo

Heading out to Michigan in the morning for some family time! Love packing, don't you? Always end up just throwing a bunch of stuff together at the last minute, anyway.
I'll be pulling up the drive to a hot dog roast first thing. How we do! 

Preparing for a COURT & CO. Pop-Up Event in my yard when I return.
Brunch (yay!) will be served so come hungry! Time for a Summer Sale! All Vintage Denim & Homewares currently in the shop are 40% off for the next three weeks. Just enter SUMMER at check out. If you're local, enter LOCAL so we can arrange to meet up so you don't have to pay for shipping. P.S. All orders will be shipped when I return! 

Adios Amigos! 

P.S. Thinking lately about creating, specifically, creating a life where I can give to others in a life changing way....creating art in all of its forms (yes, it's great to make a living doing what you love and putting yourself in a position to have options!) falls short compared to the tangible things we can give away like food and love, and a helping hand. My wants and needs and ideas (control!) are so trivial compared to the reality of so many. Just some thoughts. 

"too much: to see someone who's had everything/taken + is still//more alive in their body than you"
~ Sam Sax, Lost Things


July 21, 2016

To Live In An Old Shack By The Sea ~

The best quarry just outside a town. Poured a beer in the canteen, threw it in the water and let it get cold while we talked farm and looked for snapping turtles. Hot as hell days always end well. 

*Black garlic, artichoke & goat cheese pizza coming next!*

Lately, I've been making a salad out of capers, salt-cured olives, sweet onion, cucumber and a little white wine vinegar. Eat with crusty bread, ofcourse! 

"Listen a hundred times; ponder a thousand times; speak once."~Turkish Proverb


June 28, 2016

Cooking Journal & Lamb Ossobuco

One of my favorite meals made in my kitchen so far ~ 
Lamb ossobuco, Roasted red peppers with garlic, Lemon red potatoes & Crusty bread. 
Washed down with white wine, beer or cider. Never too fancy around here...

The first meal shared with friends written in my cooking journal. 

Cooking journals to be filled this year & the next & the next with travels and cooking with families along the way; learning their way of life and lands, jotting down recipes and meals shared and the pieces and parts of stories and history told over a fire. Finding the hole in the wall cafes with spot on food that can never be replicated, just enjoyed. And learning to cook from the grandmothers who rule the family kitchens. For meals made at my home for friends & family and friends that have become family, farm reunion dinners with the friends and the summer that will never be so magical again. Thing is, we knew how good we had it. A place to keep recipes handed down from my Grandmas and Mom, to recipes torn out of magazines and recipes written on scraps of paper....
A handwritten symbol connecting all of the people, places, and things I love; training and enriching eyes with new landscapes, and yet, never forgetting there's no place like home.
This journal is for all of my favorite cooks and whom I learned everything - my Grandmas, my Mom, and my Sisters. And for You - food is love and every feeling in between, and the only way I really know.

So! Let's eat!

Recipe for lamb ossobuco below ~
I never measure anything and don't follow chopping recommendations. If I have 2 cloves of garlic instead of 3, I use the two that I have, and cut the vegetables into sections that come naturally, and add more or less depending on mood, company, etc...all recipes will be written with my adjustments.

Lamb Ossobuco 
3 T. olive oil
4 lbs. lamb shank, cut into 2 inch sections
Kosher salt 
1/3 c flour
3 cloves of garlic, smashed
4 stalks of celery, chopped
3 large carrotS, chopped
1 onion, chopped
1/2 c tomato paste
1 c  dry white wine
3 cups chicken broth
fresh thyme, bay leaf, rosemary
lemon zest

Heat the oil in a sauce pan over medium-high heat. Dry the lamb very well and sprinkle with kosher salt. Dredge each piece in the flour and add to the pan, searing on all sides until deep golden brown, 8-10 minutes. Remove the lamb and place on a plate for later. Add the garlic, celery, carrots, and onions to the pan and season with salt. Cook until vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook until caramelized. Simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with lid. Reduce the heat to low and cook until the lamb is tender, about 2 hours. Sprinkle with lemon zest and add extra herbs before serving. 


"What in your life is calling you,
when all the noise is silenced,
the meetings adjourned,
the lists laid aside,
and the wild iris blooms by itself
in the dark forest,
what still pulls on your soul?"


June 21, 2016

Sun & Sky

missouri tavern nights/salmo/hot summer mornings/lake days i/
charlie baby, i love him/patio fires/ice age naps/rope swing afternoons!/
b-ball love/summer, you're my fave/goat cheese with chives

"Ten thousand flowers in spring, the moon in autumn
A cool breeze in summer, snow in winter. 
If your mind isn't clouded by unnecessary things,
This is the best season of your life."
~ Wu-men


June 05, 2016

These Are The Days

Summer fever!!! Water, girlfriends, festivals, music, outdoor everything...

"I was born anew, owner of my own darkness." ~Pablo Neruda, 100 Love Sonnets: LVI


May 26, 2016

Best Season

Never too much to say. Fulfilling work, beautiful friends, good food, cozy home, always going to bed tired...
I hope everyone sees the magic in Summer. xo 

"Fill your bowl to the brim and it will spill. Keep sharpening your knife and it will blunt. Chase after money and security and your heart will never unclench. Care about people's approval and you will always be their prisoner. Do your work, then step back. The only path to serenity." ~ Lao Tzu