AWE = Art, Wellbeing and Edibles.
Another Faroe Island dinner delight. All I had was a blog photo from a dinner at the Faroe Islands restaurant KOKS and the deducing began. Regardless of what their version actually was, these niblets may have been my favorite part of the dinner—this and the celeriac purée. Fortunately …
This is a stone tile creation by Scott of limestone and onyx. A fun little bathroom design and another photo distraction to entertain—like the previews before the movies, sometimes they are the most captivating part of the show! Speaking of star anise… A couple of months ago I heard …
My sister and I recently went to this display of Flora Metamorphicae, 4,000 flower sculptures created by six Norwegian artists. The flowers travel the world and the displays are changing and unique to the surroundings in which they reside. Each flower is different, some resemble …
I was able to spend some time at an amazing place last weekend. Scattergood Friends School is a small boarding college-prep high school in rural Iowa that nourishes their students with both progressive academics AND an organic farm that produces much of the food for the school. …
October days are either stunningly orange with sunlight filtered through turning leaves, or it’s grey, rainy and chilled giving us a hint of the November to come. This potato soup with a tang of buttermilk, yogurt and dill seed will not let you down during …
On the way home from a conference this summer my sister and I stopped in at the house of a friend. She proceeded to lead us around her town of Mt. Vernon to inspect milkweed leaves and search for monarch eggs or larvae that could …
Nutmeg Iced Tea is great for a summer’s day, so here are photos of a divine location to relax with a glass—a gazebo co-created by Scott and metal-master friend Hung Van Pham. This is the initial design in miniature, before it took an evolutionary turn to include metal. The top…not …
Before we get to refreshing cucumbers, here are more photos from the Willow Gathering in June. These are from classes led by the two Danish instructors Ane Lyngsgaard and Eva Seidenfaden. You can see the soaked willow on the floor in the background. …
. The Montreal Botanical Gardens—if you ever visit, remember that they deserve more than one day of your attention. I will now try to refrain from cluttering the page with unnecessary words so you can just enjoy the images. It’s summer! Bonsai trees—from …
Gluten Free and Low Carb—perfect for summer! You can put nearly anything in a lettuce leaf and it provides a handy shell to hold the flavors. I often am looking for edible vehicles that can deliver the punch line and in the summer lettuce leaves …
Sour cream–it’s the perfect dip starter: a bit tart, a bit creamy, and it ‘plays well with others‘, merging and melding with most herbs or flavors. Lightly fermented dairy similar to crème fraîche but is more tangy and often made with less fat…I say yes. If you’re feeling the …
The Creative Entrepreneur by Lisa Sonora Beam “A Do-It-Yourself Visual Guidebook for Making Business Ideas Real” My friend Frances introduced this book to a small group of us and it became incredible art therapy for us all. Lisa has created a method of writing a business plan that …
While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in. Having only the …
Despite the occasional April snowstorm our landscape is about to explode into electric GREEN. It’s been patiently waiting and waiting and the time is nigh. Later this week I’ll plant my onion sets for green onions —I keep harvesting the shoots throughout the spring …
This past weekend was the annual sisters get-together, and though we ate heartily and well…I have no photos or recipes from it to share with you. We were totally undocumented! We spent our days and nights eating, joking, laughing, nibbling, shopping, imbibing, laughing …
This was a Comfort Meal in the deli, a bowlful of both Brothy and Filling. It’s another soup with the tangy buttermilk-secret-ingredient, added at the end when the soup has cooled slightly (so it won’t curdle) and with the addition of a little …
Question: What does one eat when coming home after weeks on a ski sabbatical? Answer: Whatever is in the house because the catering has not yet begun and we blew our wad for the winter. I think it’s time to revisit pintos and Pinto …
Croquettes enable you to eat mashed potatoes with one hand and no fork. Isn’t that what everyone has been asking for? Last week we found ourselves driving home in the midst of another blizzard, perfectly bookending the trip with driving north in …
The 2014 American Birkebeiner ski marathon will forever be known as the Death March (not literally, no one died during it). Eighteen inches of snow Thursday night before Saturday’s race wreaked havoc for organizers, groomers, plowers, travelers, volunteers, and everyone else in the area—even …
Racing is a curious thing. To the observer it makes no sense at all—people spend loads of money to travel to a location, sleep on floors (or wherever), rise early after not sleeping well, venture out into often uncomfortable conditions, stress and adrenaline courses …