I didn’t take a lot of pictures, but we did make it to the county fair last month. So many animals to make a toddler happy! Read more on 2014 Monmouth County Fair…
I never posted about this! Man, I am so behind. This has been sitting in my drafts since May. It was the first thing I put in my shop, and then somehow I never got this actual post up.
It’s been a quiet summer for sewing, but I finally finished this project. It wasn’t especially time consuming, but it still took me forever. I wasn’t happy with the first fabrics I picked and waited until the Cotton + Steel bundles I preordered came in from Westwood Acres Fabrics. I. Love. Them. And decided that even though I’d only ordered fat quarters I would squeeze this hat pattern out of them. Hence the totally misaligned purple print…actually, that was probably just a crazy print to make a curvy project out of, but I couldn’t help myself. It was calling out to me in the night. Read more on Hannah’s Bucket Hat…
I can’t even, you guys.
The Splendid Table’s How to Eat Supper. My favorite cookbook this summer, and this is another reason why. One of my biggest regrets about our trip to Hawaii a few years ago was that we never managed to time a visit to a shrimp truck. We saw them everywhere and just never made it to one. They were closed, or we’d just eaten somewhere else, or they looked really shady. But I still think about them, and I will imagine that they taste exactly like this until we get back there to try them.
Garlicky. Lick-your-fingers good. Swimming in wine, lemon, and butter. Somehow the best thing to eat on a hot summer night with some rice. I totally get it now and wish I’d eaten these at every truck we saw. Make sure you leave time for them to marinate overnight.
North Shore Shrimp Scampi
Serves 3 to 4
For the marinade:
1/3 cup extra-virgin olive oil
1 Tbsp fresh lemon juice
6 or 7 large garlic cloves, minced
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1-1/2 lbs. raw extra-large or jumbo shrimp, shelled and deveined
3 Tbsp butter
Salt and pepper
1/4 cup dry white wine
Juice of 1/2 large lemon
2 Tbsp fresh parsley leaves, chopped Read more on North Shore Shrimp Scampi…
So, I got a part-time teaching job for September. I wrote about it a couple of weeks ago, and it’s a very exciting time.
I wasn’t actually planning on going back to teaching, but I started getting the itch this past spring. That itch to do my old work, to use that part of my brain, to teach. I consider a lot of things my work these days, but this was my work. I missed it. I was good at it. I had a hard time with how I left it. I applied to only this one two-day-a-week position thinking if I get it, great. If I don’t, that’s that.
And I got it.
And I’m excited. Really, really excited. Read more on My New Library…
I haven’t posted here much this summer because it’s been so busy. But everyone’s busy, everyone always says how busy they are. What does that even mean to me?
We’ve had several different kinds of busy around here. Prepping for new job busy, summer adventures with a toddler busy, organizing the house busy, sewing and writing busy, making jam busy, feeding and speech therapy busy. Sometimes all of these busies feel so consuming that I forget I do occasionally spend time with other adults and don’t just sit in front of my computer or run a two-year-old all over the county.
It’s been fun around here for adults lately. Sometimes with Hannah in tow, and sometimes even without her! Read more on Grownups of Summer…
Oh, July. You were a month of cutoff jean shorts and myriad toddler fingerprints on the mirror. Get it together, July!
Actually, July was pretty together. I got a teaching job. I started writing for What The Flicka?, and I finished the redo of this site (yay!). I went to Lancaster with my favorite ladies. Hannah took swim lessons and started the summer program at her school. I made more jam, which I will write about later. I finally learned to walk in flip flops!
Truth be told, this has not been the Summer of Cooking. I’ve been making a lot of tried-and-true favorites, and we’ve also just been foraging for food when we’re hungry. Turning on the oven in July feels anathema to me. I don’t remember if I was always this averse to summer cooking, but it’s been bad this year.
When I have been trying new things that require heat, and that aren’t pie or jam, I’ve been cooking almost exclusively out of The Splendid Table’s How to Eat Supper. I bought this gorgeous book years ago on a recommendation from a blog somewhere (I had never heard of the famous show before), and I’d always wanted to delve into it. But, at the time, I didn’t think my cooking skills were up to par. I’m not sure why that was because these recipes are pretty accessible. And insanely elegant (except when I plate them because I am awful at plating). This was one of the first recipes I tried; perfect, delicious chicken in the most amazing bath of braised leeks in under 30 minutes. And the tarragon is just right. So. Good.
Jerry Traunfeld’s Tarragon Chicken Breasts with Buttery Leeks
2 cups thin-sliced leeks, white and green parts
2 cups chicken broth
4 Tbsp unsalted butter
4 boneless, skinless chicken breasts
Kosher salt and fresh-ground black pepper
2 tsp fresh lemon juice
2 Tbsp coarse chopped tarragon leaves
Lots of things are happening around here. To start, these adorable mug rugs (featuring Laurie Wisbrun’s Perfectly Perched) are now available in my Etsy shop.
And then my last announcement is kind of a big one.
Welcome to my brand-new site! For posterity, I’ve stuck a photo above of how the site looked this morning. Big difference, huh?
I’ve been working (with Adam’s help) on this new site for a few months. The theme is Smoothie by cr1000 on ThemeForest, and we’ve been tweaking menus, logos, and color schemes for a while to get it the way I wanted it. I <3 this new site, and I hope you do, too.