Friday, July 18, 2014


In two days time I will be in Mexico for a month-long adventure. It will also mark the passing of what has been a pretty hard year. I say that knowing full well that many people in the world suffer daily more hardship than I have ever known, but for me, relative to my life, it's been a tough year. I'd like to think that leaving for a trip like this will mark the end of that year, and that this will be the respite I need to put it behind me, to hit the reset button, so to speak. I sure hope so. As I've said before, I don't get too personal in this space with specific details, but know that my troubles are probably similar to your own, involving family, health scares, and emotional pain. Much of it has thankfully passed, and what hasn't has become more manageable with time. Time, the great healer. I am also blessed to live in a beautiful place with a loving partner/best friend, with supportive friends and community around me. My gratitude for my good fortune will always outweigh any troubles that come my way. 

The early part of this summer has been a bit of a blur, but we did manage to pack the freezer with pounds and pounds of peak summer raspberries and (weirdly) early blueberries. We stacked our 3 cords of firewood, and now feel like squirrels with our cache of nuts waiting for the coming winter. When we return in late August, we'll pick blackberries to add to the stash, and maybe a few locally-caught salmon, too. 

I hope that wherever you are, life is treating you well, that summer is sweet, or winter, cozy. I'll be posting a few photos via instagram as I travel the mountain villages of Mexico. Follow along if you like! (click icon on right)

Until I return, cheers to you all.


photo: detail of mural by Diego Rivera at the Palacio Nacional, Mexico City

Friday, June 20, 2014

happy solstice!

In celebration of the summer solstice tomorrow, please enjoy a 10% discount in the shop with the coupon code: SUMMER2014.

For those of you celebrating winter solstice in the southern hemisphere, please enjoy free shipping on all of my handmade wool hats with the coupon code: WINTER2104.

Happy solstice, everyone, whether it be summer or winter in your corner of the world!


(Both coupons good through Wednesday, June 25th. Free shipping on hats to addresses in the southern hemisphere only. One coupon code per customer.)

Monday, June 16, 2014


Here it is, mid-June and time has already sped up like we're in the heart of summer. Wild roses and columbine blooming, the peonies knocking our socks off, fresh salads from the garden, the first of the garlic harvested, stray kittens rescued and loved briefly before finding new homes, scooter rides around the island, fires on the beach and in the sky. Yesterday we ate strawberries right off the bush until we had our fill, then rode our bikes and picked roses from a beautiful bush alongside an abandoned house. I love this time of year but wish in some ways I could slow down time and savor it a bit more. 

How's June unfolding for you? 

p.s. Still using this from last June.

Wednesday, June 11, 2014

sneak peek

Oh hi, remember me, that lazy blogger?! Yes, I'm still here. In truth, I haven't been being entirely lazy, I've just been very distracted by life. Nice weather, lots of working in the garden, enjoying the first beach fires of the season... and other (not so exciting) life stuff. I've also been stockpiling a nice collection of vintage that I will soon be listing in the shopThese are just a few of the things that will be included, if you see anything you'd like me to reserve for you let me know. (The Native Funk & Flash book is seriously quintessential 1970s hippie love!)

We've starting eating outside on our deck again, as the nights grow warmer and the light lingers later. I've grilled pizza twice in the past week and I think it's high time that I shared the recipe & how-to here, because honestly, it's so damn good! So, I'll be back soon with that. In the meanwhile, I hope that all is well in your worlds.


addendum: the Native Funk & Flash book has been spoken for...

Tuesday, May 13, 2014


kim-chi noun
spicy pickled cabbage, the national dish of Korea.

My fella and I are big fans of kimchi. Several years ago we began a quest to make good, homemade kimchi, which led us on a funny path through the interwebs reading everything from traditional Korean recipes that involved "hugging the cabbage" to health-nut adaptations that caused us to furrow our brows. After some trial and error, we finally struck upon a basic recipe that works for us every time and feels fairly traditional. I thought I'd share it here in case you're interested and spare you the exhausting effort of trying to find "the" recipe among millions on the internet. 

You'll need:

1 large head Napa cabbage
6-8 tablespoons sea salt (for brine)
6-8 cups water
1 bunch green onions, chopped
1 head garlic, crushed
1-inch piece fresh ginger root, grated or finely minced
1/2 cup Korean red pepper powder (kochukaru)
1 tablespoon sea salt (for seasoning)
1/2 tablespoon sugar (optional)

Start by pulling the leaves off the cabbage, one by one, and rinsing them in a sink of cool water. Cut away any parts that have browned. Pack all the rinsed leaves into a big bowl or pot and cover with a brine made from 1 tablespoon salt per cup of water. For one head of cabbage it generally takes about 6-8 cups of water to cover it completely. Cover the bowl or pot with a plate and something heavy to weigh it down so that the leaves remain submerged under the brine. Place the bowl in the refrigerator and soak overnight.

The next day, rinse all the leaves of the brine and allow them to drain in a colander. Shake a bit to remove excess water.

Chop the cabbage into 1-inch chunks and place in a large bowl. Add 1/2 cup Korean red pepper powder (available in most Asian markets - and really, getting this pepper powder is key to getting the best flavor), 1 tablespoon sea salt and 1/2 tablespoon sugar.

To the cabbage mixture add the green onions, ginger and garlic.

Mix everything thoroughly and transfer to 1-quart size glass jars. Be sure not to screw the lids on too tight as the fermenting process produces gas. Let sit for a day at room temperature, and then sample to see if it has fermented to your liking. If not, let sit another day and then store in the refrigerator. 

We like to eat kimchi as a garnish alongside rice bowls with tofu and veggies, but can also be found quite often eating it straight out of the jar with chopsticks. Some people make kimchi soup, others kimchi pancakes; the options are endless. You might also like to try adding other things into your kimchi such as mustard greens, daikon radish, grated carrot, mung bean sprouts, green beans or whatever else you can dream up. We've tried a few variations but always seem to come back to this basic recipe. 

And when the jar gets this low, you know it's time to start soaking more cabbage to get the next batch underway!

Any other kimchi lovers out there? What are your favorite ways to eat it?

Wednesday, May 7, 2014

shop update

Some nice finds in this week's shop update. I think the cover of that International Encyclopedia of Cooking looks ahead of its time for 1967. And those mugs... I might have some trouble parting with them! As always, if you see something you'd like to reserve, let me know. Happy May!

Tuesday, April 29, 2014

coming soon

A preview of some of the new items that will soon be listed in the shop! Feel free to leave a comment if you'd like me reserve something for you.