Our week of sailing with my cousin and his family was a fantastic adventure! After weathering a few crazy storms while moored in Red Brook Harbor, we sailed to Naushon Island, anchoring in idyllic Tarpaulin Cove. Hannah and her cousin Sasha immediately jumped on a paddle board and made their way to the island in search of shells and sea glass.
I followed in the dinghy with camera in tow, capturing as many seabirds as possible before the sun went down. The rest of the family joined us for a sunset dinner on the beach. Above, my cousin Blake and his beautiful boat Calypso. The next day, we sailed to Martha’s Vineyard where we spent a long, lazy weekend indulging in lobster rolls, ice cream, and our cozy bed at the Hob Knob. And though we loved being back on land, our favorite moments of the trip were spent on Calypso and exploring Tarpaulin Cove.
This Sunday, my daughter and I leave the boys behind and head east for a sailing trip with our Connecticut cousins. We’ll make our way from Cape Cod to Martha’s Vineyard, then spend a long weekend in Edgartown. I’ve been eagerly anticipating this trip from the moment we planned it and can’t believe it’s actually here! I’m dying for her to experience the thrill of sailing – crossing my fingers that she loves it as much as my sisters and I do.
Two summers ago, our family spent a week on the Vineyard and the trip was by far my favorite that we’ve had with the children (the photos shown are all from that trip). At one point during a fishing excursion my son looked at me and said, “Mom, I don’t think I’ve ever seen you so happy.” And he was right. You know you’re doing what you love when time slips away and your joy-filled soul has no room for worries.
My posts and photos from that trip are without a doubt my absolute favorites, so I am sharing them here, here, and here as many of you are new to the aesthete and the dilettante since I first posted them. I hope you love them as much as I do. I can’t wait to share with you what I discover this time around. Until then, Happy Summer!
Isn’t this French kale beautiful? I know, I know – the words kale and beautiful don’t normally sit side by side in the same sentence, but the dark green and purple all ombréd together and those perfect, rounded ruffles make it the ODLR of the vegetable world.I brought the above kale home from Elawa Farm’s garden market, tore it into bite sized pieces (which almost made me sad), massaged it with vinaigrette (yes, massaged it…we’ll get to that), and tossed it with ingredients that reside in just about everyone’s pantry.Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette
serves 2 for a main course, 4 as a side
for the vinaigrette (makes 1 cup) -
- 1/3 cup sherry vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
- 1 small shallot (about 2 tablespoons), finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
for the salad -
- 1 bunch kale (any variety), center ribs removed and discarded, leaves torn into bite sized pieces
- 1 roasted red bell pepper, from a jar or home roasted, cut into strips
- 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup honey roasted almonds, store bought or homemade (recipe to follow)
- Place all vinaigrette ingredients in a jar with a tight fitting lid and shake vigorously until emulsified.
- Add torn kale leaves to a large salad bowl. Pour 1 tablespoon of vinaigrette onto the kale leaves and massage with your hands for a minute or two until kale begins to soften (kale will wilt in a good way and lose its bitter edge).
- Add the sliced roasted bell pepper, chickpeas, and a tablespoon or two more of vinaigrette. Toss to coat.
- Divide salad among plates and sprinkle with honey roasted almonds. Pass extra vinaigrette at table.
Honey Roasted Almonds
- 1/2 cup raw almonds, roughly chopped
- 1 teaspoon honey
- 1 teaspoon olive oil
- big pinch kosher salt
Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Whisk together honey, oil and salt in a small bowl. Add chopped almonds and stir to coat.
- Spread almond mixture evenly on baking sheet and bake for 8-9 minutes until nuts are light golden, stirring once during baking. (Be sure to monitor nuts carefully – they burn in the blink of an eye!)
- Allow to cool completely.
Happy Friday! It feels like summer is finally here to stay, thank goodness. Don’t you love how relaxed everything becomes, from the clothes we wear to the way we entertain? The seasonal shopping bug bit me recently, so I thought I’d share a few of my warm-weather discoveries. Chill the white and cue the sunshine!Does anything say summer more than seersucker? This tablecloth arrived on my doorstep today and I can’t wait to break it out for a casual al fresco dinner.These oyster shell salt cellars will be the perfect finishing touch to your summer table.Juliska’s rope detailed wicker caddy is weathered and vaguely nautical without being theme-y.My official drink of summer is well chilled Lillet Blanc with a slice of orange or plum. It’s also fantastic over ice with a big splash of Pellegrino and a little splash of Grand Marnier. But I would advise against trying to quick chill your Pellegrino by putting it in the freezer then forgetting about it. Why, oh why, did I not set a timer?! If anyone knows how to undo this mess, I’m all ears. Though it is keeping me out of the ice cream, so maybe I should leave it. I’ll be cooking from this book all summer long. The recipes are simple, delicious, and focus on ingredients from your garden (or farmers’ market). The roasted cherry tomato and goat cheese dip was a huge crowd pleaser at our first summer get-together.
This bad boy was my Mother’s Day present (yes, I asked for it – it was not a vacuum-cleaner-for-Christmas type situation). So far I’ve smoked a pork shoulder and baby back ribs, both of which were amazing, the first of which took over 8 hours (getting us to the table at 11:30pm). Lesson learned.
This raffia bag has been on my shoulder every day since the weather turned warm. Light weight, sturdy, and roomy, it is the quintessential summer bag.Speaking of bags, I literally did a happy dance when my monogrammed clutch and laptop case arrived in the mail. Buttery soft and beautifully made, they are the essence of simple chic. I love the summery, grass green (obviously) but it comes in over 50 colors, monogram optional. And the price point can’t be beat!
I picked up this striped jersey maxi skirt for a song. Super soft and flattering (even with the horizontal stripes), it will go over my swimsuit as a quick cover up, or out to dinner with a knotted-at-the-waist white button-down. And it’s an extra 25% off the sale price online right now with code SUMMERTIME.Warm weather begs for a LWD, and this one can go from casual Saturday night barbecue to dressed up Sunday brunch.And finally, it wouldn’t be summer to me without hydrangeas. I’ve had great luck with the Endless Summer variety – each year I plant them in big pots on our porch, then transfer them into the ground before the first frost.
Images 1-4, 7, 8,10 & 11 from corresponding highlighted retail sites; 5, 6 & 9 via me, 12 via Martha Stewart.
The forecast is 80 degrees and sunny for this Saturday’s 8th annual Glencoe Grand Prix! Come to picturesque Glencoe for the bike races – both amateur and professional – and stay for the food and fun. Or come for the food and stay for the races and fun. One of the great additions to this year’s event is the presence of twelve food trucks, and the good news is: they’ll be around for the entire event.
Start the day by cheering on riders while noshing on doughnuts and biscnuts (a doughnut/biscuit hybrid…um, dying to try this) from Endgrain or gourmet egg sandwiches from Eastman Egg. Before stopping by the highly popular kid races at noon, you can lunch on just about anything – Lillie Q’s barbecue, The Salsa Truck’s classic Mexican street food, Grill Chasers’ chicken, Tamale Spaceship’s authentic Mexican cuisine, or Korean, Thai, and Vietnamese from Chicago Lunch Box. And don’t forget to satisfy your sweet tooth with cupcakes and gelato from Flirty Cupcakes and Gelato Italiano!
Though you can visit any food truck at any time during the event, I’m planning to save Chicago Pizza Boss’s wood-oven pizza and arancini, Chubby Wieners’ hot dogs and fries, and gooey gourmet grilled cheese from Toasty Cheese (with gluten free options!) for my evening and late night meals. I’ll need to pre- and post-dance carb load for the can’t miss 80’s cover band 16 Candles who will perform at the event-closing Block Party. Don’t fret if you haven’t stepped foot on a dance floor since the actual 80’s – a beer from Goose Island or a glass of wine from The Bottle Shop in Wilmette will help you lose your inhibitions.
Click each link within the post to view corresponding food truck information and menus. Prepare to get extremely hungry.
The funds from the Glencoe Grand Prix directly support the Glencoe Schools and their technology initiatives. Illinois Bone & Joint Institute is this year’s title sponsor.
Photo via the GGP website.
Rhubarb is in season right now, so catch it while you can. Instead of making the usual suspects (pie and crisp), why not try this simple, delicious, sweet-tart compote? It can be spooned over ice cream, big meringues with whipped cream, pudding or pound cake, or swirled into your morning yogurt if you’re feeling virtuous. I’m having a friend for lunch tomorrow and plan on serving it over panna cotta that’s chilling as I write this. I’d planned on making something else for dessert, but abandoned those plans as soon as I spotted those crisp, rosy stalks at Elawa Farm’s garden market this morning.
Raspberry Rhubarb Compote
makes 1 1/2 cups
- 5 medium stalks rhubarb chopped into 1/2 inch pieces (about 2 cups)
- 6 ounces fresh raspberries (1 small container)
- 1 vanilla bean
- zest of a lemon
- 1/2 cup sugar
- 1/4 cup water
- 2 teaspoons freshly squeezed lemon juice
- Cut bean in half width-wise and save other half for another use. Cut bean-half length-wise and scrape seeds out by running knife along length of pod.
- Place chopped rhubarb, raspberries, vanilla bean seeds and the pod you just scraped them from, lemon zest, sugar and water in a medium saucepan. Stir.
- Bring mixture to a boil over medium-high heat. Reduce heat and simmer 6 to 8 minutes, stirring frequently, until rhubarb has softened.
- Using the back of a wooden spoon, smash some of the softened rhubarb pieces and stir to distribute.
- Turn off heat and stir in the lemon juice. Remove vanilla bean pod.
- Spoon warm over ice cream or allow to cool completely before storing in the refrigerator. Compote will thicken as it cools.
During a recent bout of spring cleaning, I discovered a thank you note tucked deep in a drawer that my mother had written after celebrating her birthday at our home (we were celebrating my stepfather’s as well – they shared a birthday). I remember the events she refers to in the letter as if they were yesterday, though it was written three and a half years ago. As I’ve mentioned many times on this blog, my passion for cooking was largely influenced by mother, and one of our favorite rituals was shopping for and preparing our Thanksgiving feasts together. The Thanksgiving she was looking forward to in the note turned out to be the first that my daughter, then 8, helped us prepare start-to-finish, my mother patiently teaching her to make pie crust, stuffing, pumpkin custard, and corn pudding. It also turned out to be the last we created together as she was too frail in her final years.
Had she e-mailed or phoned in the words, they would have been lovely and gracious as were most things she said, but they would not have carried the intimacy of the note in her hand. I worry that in today’s world, with cursive dropped from curricula and e-mail replacing “snail mail” that the handwritten word, with all of its beauty and power, will be lost. Touching a letter that has been touched, reading sentiments that have flowed from another’s pen, brings the writer’s voice and physical presence to the reader’s mind. Handwriting, like laughter and cadence, is an utterly unique expression.
Write letters of love and notes of gratitude. Sign all of the books you give as gifts. Urge your children to do the same. Someday they will be grateful that you did.
Thank you and Tim for such
a lovely birthday celebration for
David and me. Cocktails, music,
food and family – what more could
anyone want? And our gifts -
you are far too extravagant my
dear, but we love them. I am
listening to jazz as I write this.*
We are looking forward to
Thanksgiving – what a fine
group we shall have. I do
think I will most enjoy our
time together Wednesday and
Til then -
L,L,L – M.
*We shared a great love of jazz so I had purchased an iPod, loaded it with her favorite artists, and given it to her with a Bose player so she could take it from family room to porch – her two favorite places.
This Greek inspired lentil salad hits all the right notes – crunchy, creamy, light-yet-filling, and bursting with bright flavors. It’s a great take-along for a Memorial Day picnic, and though it stands alone as a vegetarian entree, it would be a fabulous accompaniment to anything from burgers to grilled chicken. The lemony dressing will seem like too much at first, but the lentils will absorb it over time. French green lentils are worth seeking out – they have a wonderful nutty flavor and do not get mushy like other lentils. I also love French feta if you can find it – it is milder and creamier than other varieties.
Lemony Lentil Salad with Dill, Cucumber and Feta
makes approximately 6 cups
- 1 cup French green lentils
- 3 cloves garlic, one peeled and two minced
- zest of two lemons
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 medium red bell pepper, small diced (about 1 cup)
- 1 small cucumber, small diced (about 1 cup)
- cherry tomatoes, diced (about 1 cup)
- 1/2 small red onion, small diced (about 1/2 cup)
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh mint
- 3/4 cup feta, small diced
- Bring a medium pot of water to a boil with one peeled garlic clove and a large pinch of salt. Add lentils and cook over medium-high heat until lentils are tender and cooked through, 18-20 minutes. Drain, then place in a large bowl.
- While lentils are cooking, make the dressing by whisking together the two minced garlic cloves, lemon zest, lemon juice, olive oil, oregano, crushed red pepper flakes, salt and pepper.
- Add dressing to the still-warm lentils. Allow to cool completely.
- While lentils are cooling, chop veggies, herbs and feta. After chopping the tomatoes and cucumbers, place in a colander lined with paper towels for at least 10 minutes to absorb excess liquid.
- Add all veggies and herbs to the cooled lentil mixture. Stir in feta last. Season to taste with salt and pepper.
Last Sunday, my fifteen year old son Will hugged me goodbye and took off for an evening bike ride as I cleaned up the last of our Easter dishes. I don’t know what made me look at the clock when he left, but I remember being pleased that the sun was still shining so late in the day. Minutes then turned into hours, and as the sun dipped below the horizon line my panic level rose. He had, at that point, been gone for over two and a half hours, had left without a helmet or identification, and his phone was going straight to voice mail. My mind flew from believing he would walk in the door at any minute to sickening thoughts of him lying unconscious in the dark (or worse) . And just as my husband unearthed his bike from the garage to search for him, he came home.
The sobs that erupted from my chest startled both of us. I hugged him tighter and longer than I had in ages, and, for a moment, I think he truly understood the depths of parental love. He surprised me as well. I expected him to laugh at my outpouring of emotion, but instead he reassured me that he would never scare me like that again. If only he could keep that promise.
He has grown from little boy to full-fledged teen in the blink of an eye. I can’t believe it’s been almost a decade since I ran behind him holding onto the seat of his two-wheeler! Letting go of that bike and watching him speed away was the first time I recall thinking I wouldn’t be able to shield him from danger forever. But I am so proud of the fine young man he has become, and have confidence in the choices he will make to keep himself out of harm’s way.
Below is the eloquent letter John Steinbeck wrote to his teenage son, Thom, after learning he had fallen in love. While away at boarding school, Thom wrote to his father and step-mother seeking advice regarding his feelings for a girl named Susan. Steinbeck’s response brims with thoughtfulness, wisdom, and honesty, as well as respect and love for his son. The words have always stuck with me (that beautiful last line!), but they returned in a meaningful way this week while thinking about how I will maintain a strong, steadying presence in Will’s life as he transitions into adulthood. I can’t hold onto his bike seat forever.
November 10, 1958
We had your letter this morning. I will answer it from my point of view and of course Elaine will from hers.
First — if you are in love — that’s a good thing — that’s about the best thing that can happen to anyone. Don’t let anyone make it small or light to you.
Second — There are several kinds of love. One is a selfish, mean, grasping, egotistical thing which uses love for self-importance. This is the ugly and crippling kind. The other is an outpouring of everything good in you — of kindness and consideration and respect — not only the social respect of manners but the greater respect which is recognition of another person as unique and valuable. The first kind can make you sick and small and weak but the second can release in you strength, and courage and goodness and even wisdom you didn’t know you had.
You say this is not puppy love. If you feel so deeply — of course it isn’t puppy love.
But I don’t think you were asking me what you feel. You know better than anyone. What you wanted me to help you with is what to do about it — and that I can tell you.
Glory in it for one thing and be very glad and grateful for it.
The object of love is the best and most beautiful. Try to live up to it.
If you love someone — there is no possible harm in saying so — only you must remember that some people are very shy and sometimes the saying must take that shyness into consideration.
Girls have a way of knowing or feeling what you feel, but they usually like to hear it also.
It sometimes happens that what you feel is not returned for one reason or another — but that does not make your feeling less valuable and good.
Lastly, I know your feeling because I have it and I’m glad you have it.
We will be glad to meet Susan. She will be very welcome. But Elaine will make all such arrangements because that is her province and she will be very glad to. She knows about love too and maybe she can give you more help than I can.
And don’t worry about losing. If it is right, it happens — The main thing is not to hurry. Nothing good gets away.