summer salad

This feels like my final farewell to summer.

So much is gearing up towards October, specifically October 15th, and the start of a two week trip to Germany, that summer has flown by in a hasty way.  However, there is no mistaking the feeling you get in summer's anticipation and arrival.  The ripening of such beautiful produce, earlier this year than in previous year, is altogether rewarding.

One of my favorite ways to enjoy summer's finest flavors is to throw together a salad of chopped tomatoes, cucumbers, and fresh basil from the garden, all marinated in a light balsamic dressing overnight.  It's so crisp, refreshing, sweet, acidic, and savory all at once.  Truly, this cannot be easier to prepare. (Ha! "Truly" I've been reading too much Charles Dickens).

I don't think I've expressed enough how excited I am for this immersion trip.  A trip of a lifetime!

Two months in Bischofsheim, Bavaria, Germany.  The hiking capital of the world, apparently.  Good thing I like hiking, but I need better shoes.  What a fabulous excuse!

I thank the readers who continuously check in on my blog, though I am often not great on updating it.

Boston Skyline

From the 52nd floor of the Prudential center.

spiderwebs after the rain

It's like magic.

I didn't get too much closer to this one, as there was a big spider in it still.

Bees and Flowers

With all this regular posting on Project 365, it's hard to make myself post here too.  However, I still have loads of good pictures to share!  Shout out to my parents who just stayed a couple of days with us!  We had a good time.

Inside an organ shop

This week I had the privilege to take an overnight trip to Atlanta and visit John, who has been doing some pipe organ work there.  Yay for not working!  Because of my awesome connections (and awesome friends), I was able to go inside the shop of Robert I. Coulter Organbuilders and snap some pictures.  They were in the middle of a renovation project, so I was able to see some of the bare bones of the organ.

John tells me this writing is called Skinner script, after the original maker.

Off with the old leather, and in with the new!

Thanks again to John, Robert, and Josh for letting me traipse around with my camera while they try to get work done.   :)

One week down, fifty one to go.

One week's worth of photos at the start of my Project 365.  If you haven't had a chance to look at it, please go check it out and let me know what you think!

P.S. It is so hot outside.

Crepes: A first attempt

Still recovering from my birthday soiree that took place on Sunday . . .

Think fondue of both the chocolate and the cheese kind, add a wonderful watermelon mojito pitcher, home-brew raspberry wheat and cider, wine bottles galore, and an attention whore kitty who's loving every minute of it.  I wish I had taken pictures of the spread and the people, but alas, I was drinking all of that gloriousness.


But I did take pictures of these:




Ever since we've had our 14" skillet John has been asking me to make crepes.  To be fair, it is a perfect pan for it.  It's amazing what boredom and some time on your hands can do.

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

This is Alton Brown's recipe, which turned out beautifully.  I added some vanilla extract for the sweeter variation, then slathered them with Nutella, and stuffed them with dried figs and fresh Bartlett pears.  Delicious!

Now I've got to work on a savory variation for John's breakfast.  Not a bad problem to have :)

On another note:  In honor of my birthday I have finally taken the plunge and started a Project 365 photography project.  For those of you who do not know, it is a project of diligence and commitment where one picture is posted per day for an entire year.  I could not be more excited and more intimidated at the same time.  Please go over and take a look when you have time.