the 80 acres

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the sun came out before noon

(which is rare this july in santa barbara).

after coffee, sophie and i went over to nick and hannah's place.

we felt like nymphs in their backyard garden, shaking the tree's branches & racing to collect the freshly fallen fruit.

i can boldly say that these are the best plums i have ever had the pleasure of eating. they are as sweet as candy & have delectably juicy reddish-orange flesh.

the kitchen soon became scented with plum preserves bubbling on the stove;

e u p h o r i a

for approximately six small jars of preserves:

8 cups chopped plums (i included the peels, but this is optional)

2-4 cups sugar (i used about 2 c for the whole 8 c of plums, but this about half of the normal sugar about, resulting in a more tart, less cloying plum spread)

4 tbsp lemon juice

cook plums and lemon juice on medium heat for 5 minutes. add sugar and stir until everything is well combined. cook for an additional 45 minutes or until the thickness of the jam has been reduced to the consistency of thick honey or 220 F. degrees stirring occasionally. remove from heat. while plums are reducing, sterilize jars in oven or boiling water for 10 minutes. fill jars with preserves, put lids on tightly, and boil for 10 minutes.

spread on a hot croissant or scone (freshly whipped cream optional)

and take a deep breath.

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spur-of-the-moment kale salad:

(afternoon off with sophie. listening to new acquistion and about to make some plum jam.)

toast 1 teaspoon cumin with a drop of olive oil in a skillet for a minute. add 2-3 cups fresh kale, ribs removed, and torn into pieces. cover with lid on med-high heat for 3-5 minutes, tossing once or twice. remove from heat and transfer to bowl (should be just wilted, not overcooked). while kale is cooking, mix 1 tablespoon tahini, juice of half a lemon, dash of sea salt, 1-2 teaspoons olive oil, & 1 clove minced garlic in small bowl. add to kale. slice one medium sized heirloom tomato and add to bowl as well. smash about 1/4 c raw walnuts and add. toss well and serve.

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f i n a l l y !

need i say more?

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one question, how have i not discovered this sooner?

instantly transported,

i am sitting on top of a mossy, fallen tree beneath the redwoods in Big Sur,

it's overcast and drizzling,

droplets cover my face, hair is growing damp.

i feel like i know a secret.

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i can hardly believe the time has come

( ! )

Dear Figs: I adore you.

my first of the season,

(black missions with pecorino moliterno, crostini, extra virgin olive oil), here.

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( ojai: second annual )

lounging, cooking, dancing, giggling, reveling

it will never get old.

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sitting with my gypsies.

it's all magic:

room, objects, energy

A N D

i'm bursting inside from a magical performance

inspired to create piles of costumery and accessories

especially

for

the desert

(( making things soon ))

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dirt

grass

gravel

sticky leaves

under the soles of my feet

summer evenings

at HOME

can they just linger

and linger

a n d

l i n g e r

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i was behind the desk.

the ocean breeze

reached through the open front door
to behind the desk,

lifting the ends of my curls.

a few hours later

i found myself 400 miles north.

i was sitting on a bench

in front of the passenger loading zone,

the delta breeze

tickling my closed eyelids.

(the subtle movement of air proves deeply soothing)

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midnight,

monday, june twenty-first,

s u m m e r

officially begins.

this perspective will never get old.

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if you ever find yourself wondering

whether or not you should dance,

just know

that the answer is

a l w a y s

{ yes }

yes yes yes.

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finally

spent a couple bucks

on a few bottles

to round out the collection

to make one of my

favorite

drinks.

for a minute, i feel like i'm

in the 50s

wearing Sophie's grandmother's high-waisted skirt,

i just came home from work, walked into the kitchen

to find the record player

at last assembled with its new amp.

made myself a corpse reviver

and smiled.

ps. it's COMING.

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it has been

a long time.

(since such indulgence.)

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the mountain house proved magical once again

music, dancing, carrot cake
hot tub, starry sky, dawn's arrival

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loving this and this.

(wish i could drive to Big Sur tomorrow

to experience them at the Henry Miller Library.)

and this, well, it's been making me smile and sway a lot lately.

ps. this is what i did today:

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i woke up

in between

d r e a m s ,

a cool morning breeze ruffling the window curtain

& wafting delightfully over my skin.

summer begins.

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my dear brother

turns 23 today.

i am the luckiest.

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grey skies

ylang ylang

yellow house

was this time last year that long ago?

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Part Two:

R O S E S

i bought a bottle of rose extract at least a year ago.

have been dreaming of making rose shortbread cookies.

simple/delicious. roses/butter.

i mean, really.

i finally did. okay, well i can't get enough.

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Part One:

G N O C C H I

it has been a long time.

but my love for homemade

{ gnocchi }

will never change.

tonight: gnocchi with bacon, kale, shallots, shitakes, parmigiano.

bake one russet potato at 400 degrees for 45 minutes, or until tender. remove skin, mash flesh into a bowl. add some salt, a good amount (1 Tbsp for my taste) ground nutmeg. combine. beat one egg in separate bowl. add about 3 Tbsp of egg to potato mixture. add about 1/2 c "00" or all-purpose flour to potato. combine into a dough. roll dough into 1-inch logs, and cut into pieces (small or large depending on your taste). transfer gnocchi to baking sheet. boil a pot of salted water. while water is boiling, chop 1 large shallot, smash 2 cloves garlic, prep 5 leaves of kale (remove middle vein and tear into pieces), and slice handful of mushrooms of choice (i like shitake). fry two strips of bacon (or pieces of pancetta) in skillet. remove bacon, set aside, and chop into pieces. in same skillet (with remaining bacon fat), add garlic and shallots and allow to carmelize. add sliced mushrooms. add 1/4 stick butter and some fresh or dried sage to skillet. let brown for a couple of minutes, then add kale to skillet and cover with lid for about 3 minutes. remove lid and toss ingredients. meanwhile, boil gnocchi for 3-5 minutes, or until they float to surface of water. remove with slotted spoon and transfer directly to hot skillet, searing exterior of gnocchi. if necessary, add more butter/olive oil. add chopped bacon back to skillet. allow gnocchi to become golden brown. remove from heat, and serve. top with grated parmigiano and a drizzle of extra virgin olive oil.

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slow morning in the Yosemite woods.

fire burning, coffee steeping, and

a few hours of play.

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things are settling,

and also just beginning.

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arugula & fresh herbs

(and anything with an egg on top)

...yes.

2 1/2 c arugula

1/4 raw walnuts, smashed

1/2 c grated/shaved parmigiano reggiano

1/2 c polenta (cooked & cooled)

2 sprigs fresh oregano

2 sprigs fresh thyme

juice of 1/2 small lemon

2 Tbsp extra virgin olive oil

dash balsamic vinegar

1/2 tsp sea salt

1 tsp black pepper

1 egg

combine arugula, walnuts & parmigiano in bowl. crumble cooled polenta into bowl. add leaves of fresh oregano and thyme. add lemon juice, olive oil, balsamic, salt & pepper to taste. toss ingredients together. fry egg, place on top.