Sunday, February 27, 2011

at home


It was good to get away...and it's good to be back home.

Friday, February 25, 2011

happiness

These wee ones, they live in the blackberry bushes that flank our trail to the beach. They chirp and fly about madly as we come and go. I like to think they're glad to see us.

I hope your weekend is full of happiness. Thanks for reading.

Thursday, February 24, 2011

it's all about the food (Portland no. 3)

At home, I start to think about food when I wake up - what will I make for breakfast? When I get home from taking the boys to school - what am I in the mood for, for lunch? And so on. Cal often asks me as I raise his shades to wake him, from under his covers, "What are we having for breakfast?" So I'm not alone. And I'm the same way when I travel.

Wednesday, February 23, 2011

some thoughts on travel: Portland no. 2

(top two images: Pearl Bakery; 3, 4 & 5 at Powell's Books; last images Clyde Common)

I wouldn't say I travel well. I pack too much. I worry about our cats, the house burning down or flooding, packages in need of a signature. I take forever settling into a hotel room, and I like to come back to the room and relax periodically. Still and all, it is good - even important - to leave home now and again. It's important for me to remember that where I live and how people are, how things function here, it is not the center of the universe. I have fun trying new restaurants, bakeries and cafes, among other things. As a tourist I feel free to talk to strangers more; I think I slow down and I'm warmer. I'm less distracted with my family. I walk more - something I miss in my daily life, and that I loved at those points in my life when I lived in more urban settings.

Tuesday, February 22, 2011

Portland no. 1

(first two images at Kenny & Zukes; next two at Stumptown; skateboards at Cal Skate Skateboards)

Hi from Portland! This city feels relaxed and comfortable; we're enjoying our time here. As far as the boys are concerned, anywhere with a pool is paradise. We bought skateboards today and they rode them all over the city. I think Alexi is enjoying them as much as the boys are - I was surprised he didn't buy himself one. I suspect he's first planning to ask his mother if his childhood skateboard is still around somewhere. We spent a bit of time in an arcade, and I was amazed at the number of adults playing video games in the middle of a weekday.

More soon.

Sunday, February 20, 2011

Sunday night.

Well, hello. I hope you've enjoyed the weekend - we surely did. I'm happy to say we're officially on vacation. We were going to go back to Whistler to ski, but, I'm no longer interested in winter and spending time in the snow. Instead, we'll be spending a few days in Portland.

Here's to a good week for all of us.

Saturday, February 19, 2011

what I woke up to

I hope you're having a beautiful Saturday also. xo

Tuesday, February 15, 2011

salad days


This morning, after taking the kids to school I stopped at the grocery store. As my favorite cashier helped me check out, she said, “I have to know what you’re planning to do with all this kale.” I had two huge bunches in my cart. Before I knew it, I’d outlined what I’ve been eating for lunch nearly every day for weeks, to her and to the two women behind me in line.

I love the earthy flavor of kale. And I love a simple salad. The original recipe calls for mustard greens mixed in with the kale, but my grocery store doesn't tend to stock them, and the kale is nice by itself. Also, it calls for brown rice vinegar. I don’t have any on hand, so I’ve been using rice wine vinegar, and I like the result.

Kale Salad with Apples and Hazelnuts
slightly adapted from Amanda Hesser's recipe as posted on Food 52

1 bunch (about 5 cups) curly kale, torn into small pieces
2 scallions, trimmed and thinly sliced on the bias (I’ve made it without these, and like it either way)
2 tablespoons olive oil
1 tablespoon brown rice vinegar or rice wine vinegar
Sea salt and coarsely ground black pepper
1 tart apple
1/4 cup hazelnuts, chopped and toasted
1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler

1. In a large bowl, combine the kale, scallions, olive oil, vinegar, salt and pepper with your hands. Rub the dressing into the greens. Let the salad sit while you prepare the rest.

2. Core and thinly slice the apple. Add the apples to the salad and gently fold together so they don't break in half. Taste and adjust seasonings.

3. Spread the salad on a platter. Sprinkle with the hazelnuts and cheese shavings.

Serves 2 as a meal.