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No Place Like It

IMG_9941 IMG_9890 IMG_9924 IMG_9909 Images top to bottom: Maude (left) and Harold eyeing some unsuspecting bird, Friday night eats (scallops with fennel, pecans, peppadew peppers, olives, currants, and grapefruit segments), cousins and tractors, strawberry shortcake (on an almond meal & lemon zest cake-gluten-free and crazy delicious!). 

As I type this, the tiniest bits of snow are blowing sideways in sheets. Belle & Sebastian is playing in the living room. I’m nursing a cup of cardamom-laced coffee and nibbling a bowl full of cinnamon-riddled steel cut oats. Glenn and I are chatting about the odd biases we’ve noticed against home chefs versus trained restaurant cooks. Huxley is playing up in his room, searching for a teddy bear gifted to him during our stay in New Hampshire.

The weekend was a good one. Saturday was filled with family and food, while yesterday moved at a slower pace. I took the time to just be with my little guy, turning away from the computer and enjoying his company, snuggling, cuddling, reading, playing, and wondering at who he is becoming. A funny, creative love bug is what!

Walking out to the chicken coop this morning, I took in the forest, still barren but with buds visible on branches everywhere. I noticed the garden, and the arugula that over-wintered along with the collards and the newly emerging tips on the sorrel and rhubarb plants. I saw our little home, perched on its knob, smoke rising from the wood stove, firewood stacked high in several wood cradles, the raised flower bed with alliums peeking out, the forsythia and daffodils infusing the scene with a shock of color. Of course, I noticed the “flaws”, too. But, mostly, I heaved a sigh of gratitude that I get to call this place home. No place like it.

Here’s hoping the week ahead is filled with health, happiness, and harmony for you and yours.

 

10 Responses to No Place Like It

  • Angie says:

    Happy Monday! Spring sunshine abounds here in VT. Wondering if you’d share the recipe for the gluten free shortcake? Im thinking it would be a tasty addition to our Easter dinner table!

  • Charlotte says:

    Thanks, I was just about to leave a comment pleading for that recipe! I can’t wait to try it. And just curious, when you make your cardamom spiced coffee, do you just add some ground cardamom to the ground coffee before you brew it? Thanks!

    • hi charlotte! when i add cardamom to our coffee, i crack open 6 green pods, remove the seeds inside, add them to the beans in the grinder, and then grind up the whole lot together. so easy, so fresh, so good!

  • oukay says:

    We are visiting in Asheville right now! The kids are kind of excited to see the little snow flurries – not too many of those in FL. We have enjoyed Tobacco Barn Antiques, Malaprops, Chocolate Fetish, Early Girl, Wicked Weed, and the Corner Kitchen. A little too cold for us to enjoy hiking though. We will see what the rest of the week brings!

    • oh, fun! you’re hitting all the right places! i’d add the french broad chocolate lounge to the list, and possibly tupelo honey or 12 bones, and you’re set! have a wonderful remainder of your visit.

  • Jenetta says:

    How about the recipe for the scallops dish? That looks so delicious! Thanks for sharing!

    • here are glenn’s notes!

      First, I chopped a fennel bulb, and reserved the stem and fronds.
      Then I roasted the chopped bulb (white parts) in a little olive oil and maple syrup at 400 degrees F, for about 20 minutes till it started to caramelize.
      Meanwhile, I sauteed some garlic, the chopped green parts of the fennel, and julienned red pepper, in a little butter and olive oil, till it softened a bit.
      Then I added olives, capers, dried currants, pecan halves, a pinch of sea salt, and a few grinds of black pepper to the mixture.
      I then removed the veggie mixture from the pan, and set it aside with the roasted fennel.
      In the pan that I cooked the veggies in, I added a bit more olive oil and butter, then lightly seared the large sea scallops on each side.
      Then I added about a half of a cup of white wine (chardonnay) and the juice of half of lemon.
      I simmered the scallops and wine for a couple minutes, reducing it a little, then tossed the veggie mixture and roasted fennel into the pan.
      I stirred that for about a minute, then removed it from the heat.
      I spooned some of the veggie mixture onto each plate, and then topped them with the scallops and some grapefruit sections.
      Finally, I sprinkled a tiny pinch of sea salt and fresh ground pepper on top, and served it up.

      • Jenetta says:

        Thanks! My mouth waters whenever I look at your picture. I’m definitely making this dish this week.

  • Jennifer Brinkman says:

    I love that the cats are Harold and Maude…..love that movie :)