It’s been a while
Here we are a year later. Last year I had just dashed into Boston for a quick hair do at Vidal Sasson, followed by a trip to my favorite lunch place Myers and Chang. And here I am… All about cheese now. Read more
Nov 12
blue boston
boston is small and livable, full of colonial white wash. But still a city. Read more
cherry stones at the oysterfest
When did mid-october turn into an extension of summer. Today we trekked down to Wellfleet, Read more
throwing rocks – do not
what I love about this scene is that the sign writer is pretty adamant about asking us not to throw rocks. Read more
silver threads
rushes, gilded feathers, gossamer peacocks. Fanciful silver strands of christmas icicles, stuck in the ground they are nature’s ornaments. Read more
artisan cheese company
so it’s all about cheese right now. The planning, the eating, the tasting, the comparing, the scariness of it all. The excitement of it all pregnant with possibilities. Read more
lobster + ice cream
one of the beauties of being in New England is the abundance of lobsters. Rip and I eat our lobsters differently. Read more
fruit jellybeans that are tomatoes
a trick was played on me this garden season. I planted eight tomato plants (down from 36 last year). Anxiously I waited their arrival. How big would they be? Read more
birthday surf
I was able to get down to Cape Cod around my birthday time. Alone, for a day, with no one else except for my thoughts, and an orange moleskin notebook. Read more
inky, oily, shiny water
i don’t need to look far for inspiration for a color palette. Take this simple water image (thank you Hipstamatic) snapped from my iPhone on my way to work. Read more
play with your food
remember that book “play with your food”? or something like that, where the author / photographer created faces and people made from garden vegetables and fruit? Read more
it’s not a thistle, but what is it?
i came across this in Vermont, in a field with tall grasses. But I have no idea what it is, or what it does when it explodes because surely it has to explode what ever secrets it holds inside. Read more
a cheese plate
i’ve been eating a lot of cheese lately, as one might have noticed, and I’ve been talking cheese a lot too. I spend much of my time learning the difference between a washed rind and a bloomy rind, and documenting it all. Read more
hues and tones
I’m considering a palette. Something that would inspire culinary curiosity. Read more
catching a fancy
we’re working on a new venture, a project. It’s in the future, and thinking about it, even in my sleep, is exciting. I’ve taken thousands of photographs over the years and have archive upon catalog of images. Read more
vermont wild flowers
there’s a lot to love about Vermont and getting away from the confrontation of my daily commute. This weekend we traveled hours and hours to grab a little quiet. We found it in the tiniest of moments. Read more
stichelton – you say that three times fast!
I trekked to Formaggio Kitchen in the South End today. I knew that they carried some Neal’s Yard cheeses, and I had a hankering for a bit of blue. Read more
you say tomato, i say i can’t wait…
come on already. The summer this time around is splendid. It’s perfect weather for growing. Read more
tea for one
i’m wrapping up my last 36 hours of being in the UK and being in London. To celebrate I took myself off to Fortnum and Mason to luxuriate in everything that is tasteful and divine. Fabulous china. (My favourite being the hand painted Herend collection – such gems) Read more
