tie in action

A dear friend who I also work for was married in June. Her wedding was featured on 100 Layer Cake today showing the amazing photography of Joel Flory. It was an absolute stunning wedding and not just because I had a lot to do with the execution. Images here feature Seth's ties, but follow the link to see so much more.

decompressing

After a summer that erred on the side of too crazy and too busy I have had 2 whole days in a row to sew and cook and then sew more. Lots of big things are happening (like leaving my job after 7 years) that have left me feeling overwhelmed both with excitement and anxiety. I have a few weeks to fill my largest ever (by a lot!) order but I was pulled into the kitchen this afternoon by a real need to cook. It's a place where I feel comfortable and calm. Thankfully we are smack in the middle of tomato season here so pasta with heirloom tomatoes and basil was an obvious dinner. I also made a zucchini and chickpea salad with harissa yogurt dressing that I want to experiment a bit more with before sharing the recipe. I realize I have neglected you all in the last few months and I am sincerely planning to be back here more often with recipes and photos to share. I'll also let you in on what's happening to me on the job front, but frankly I am too tired for it right now.

from texas

We spent about 4 days in the blistering heat with our friends Natalie and Ben. Mostly we ate and chatted and then went back to eating some more. Occasionally we had a Texas sized cup of water.

zucchini latkes

I mentioned these on facebook the other day and several people requested the recipe. Originally it came from Mariquita Farms in their weekly newsletter. At the time, they had a stand at the Ferry Building Farmer's Market and it was always where I bought the bulk of our produce for the week. They now offer a CSA box which I foolishly don't subscribe to.
We eat these squash cakes on a regular basis and I play with the recipe depending on what's in the fridge. Recently I only had 2 small zucchini so I added in a potato. I often mix in a variety of summer squash, not just zucchini. And my favorite addition is some fresh corn cut off the cob. I'd say half an ear is a good amount for this recipe.

Squash Cakes or Zucchini Latkes
4 medium summer squashes, grated
1/3 c chopped fresh basil
2T  grated or finely chopped yellow onion
1/2 t salt
2 eggs
1/4 c milk
1/2 c grated parmesan cheese
1/4 c bread crumbs
1/4 c flour
olive oil for frying
In a medium bowl mix together the squash, basil, onion and salt. In a separate bowl, whisk together the milk and eggs. Pour the egg mix over the squash and stir together. Add the bread crumbs, cheese and flour and mix again.
Heat up a tablespoon of olive oil in a pan over medium heat and place small scoops of the batter to form little pancakes. Allow them to brown fully before flipping. Add oil as needed between batches. You can keep them warm in the oven until they are all cooked.

This week we ate the latkes for dinner with fresh gazpacho and grilled cheese sandwiches but I forgot to take a picture until the next day at lunch when I was eating a "rummage salad" put together using whatever was in the fridge.

plants and flowers

While some friends were here visiting, we took a trip to the Conservatory of Flowers in Golden Gate Park and it happens to be my favorite time of year-dahlia season. So many gorgeous flowers!

vacation

We spent 3 nights at Costanoa with most of my family and a few friends. Last year we did the same and it was so fun we plan to make it an annual trip. We call it glam-camping-it's not exactly roughing it. Only an hour drive down the coast, you get to sleep in a real bed (heated) and have a real shower and bathroom, and you are in a stunning setting. Bluffs and the ocean and birds and the hills and it feels a long way away.

weather update

Oh my god, summer in November! Last night we were seriously tormented by a mosquito in the bedroom. After 4 attempts to find the little stinker, we finally gave up. He certainly had the last laugh having bitten my honey on the eyelid. Really mosquito? There's very little blood there for drinking but does it ever swell up! I'm taking advantage of the sunshine spending every possible moment with the kids outside. It's inevitable that we'll be stuck inside from rain soon enough. For now it's clear blue skies, lovely grass and peanut butter and jelly sandwiches.

the color explosion that is my kitchen

The one and only time I ever made it to the Alemany Flee Market, I bought this little green table. We were on our way out when I spotted it.  Between three of us we could not quite come up with enough cash for the table, and the vendor did not want to let it go. Not even for $3 less than the asking price. It's a flee market for crying out loud! He finally did agree and as I carried it out I hoped it had been worth the annoyed feeling I felt. It has been the perfect little table to fit along the wall in the kitchen and I have not even come close to regret buying it. Setting up little vignettes after coming home from the market has been one of my great pleasures. I've posted at least half a dozen examples, and here's another. The poppies are a really wild feeling variety and I love looking at the pollen they are dropping. Not so crazy about cleaning it up, but for now I'm leaving the mess and enjoying it for what it is.

summertime food

In the middle of canning 20 jars of apple butter, I said to my sister that we should really order-in when we get together to can instead of planning meals like vegie burger and gazpacho from scratch. It was a laborious day, but the food was amazing so I can't say I regret it.
I used to think I didn't like gazpacho. One night on a whim my wife and I ordered a bowl to share at Ti Couz and it has become a favorite ever since. I think the key is putting the vegetables in last minute, and of course having tomatoes at the height of their season doesn't hurt.
Here's how I made it:
4 pounds peeled and seeded tomatoes, I used Early Girls
juice from 2 limes
1 t salt
1/2 t cumin
1/4 t cayenne, or to taste
2 small or 1 lg clove garlic

Pulverize in a blender, cuisinart or if you are lucky, a vita-mix. Chill it for an hour before serving.

Have in small bowls any (or all) of the following:
cilantro
corn off the cob
mango
avocado
cucumber
red onion
roasted peppers
radishes

a walk in gg park

You'd never know that these pictures were taken in the middle of August. Rain boots? And coats? Oh it's been horrible weather for the last month (no longer though- today is hot hot hot) so I took the girls on a nature walk around Stow Lake. Puddle stomping was a hit as was collecting leaves and grass for an art project I'll share with you soon.

when's the last time you went skinny dipping?

Coincidentally the same day I was working for a friend in Sonoma, another friend asked me to come spend the night with her at her family's house in Napa. Timing was perfect, and so was the weather. We spent the evening chatting and drinking rose on the porch and after coffee this morning (a total treat since I'm trying to lay off the caffeine) we headed out to harvest plums. It's been a long time since I was in an orchard and it reminds of my childhood. I grew up with about 30 fruit trees and summers were spent picking and eating fruit and occasionally sleeping out under the stars to protect the ripening fruit from nighttime thieves. Why you send your kids out to scare away foxes and bears I don't know, but it seemed to work. Then again, we were teens at the time and my parents are hardly to blame for being willing to take that risk.
I must have come home with about 70 pounds of Santa Rosa plums. Jam is inevitable, but I'm thinking a nice bucket full of fruit will look perfect with our booth this weekend. It's going to be a hell of a week prepping, so I'm sorry if posting doesn't happen.