I spent the morning with this great guy in the downtown streets of Olympia. The bright colors we found throughout the alleys were a perfect match for his personal style. As the oldest of his family, his mom came along for the fun so we snapped a few of them together. It will be the start of a tradition according to Mackenzie’s Mom. Mackenzie is a senior at Timberline HS and has his sights on furthering his education after he graduates.
Wishing him the best in his bright future!
I’ve officially given in to autumn! It has been such an unbelievably beautiful summer in the PNW, it is hard to think we have to trade it all in for our grey and rainy usual. Today was sunny and crisp, so I thought I would honor the idea of autumn with a fresh apple crisp. I recently stopped by one of my favorite produce stands in Yakima Valley- Imperial’s Garden to pick up a few fall items this week and stumbled upon some lovely left alone apples for pennies on the dollar. They were just asking to be made into a delicious treat.
Here is what you’ll need:
- 6 medium apples (peeled, cored, sliced)
- 1/3 cup brown sugar
- 4 tablespoons butter
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 1 tablespoon salt
- 1 cup oats
- 1/2 cup brown sugar
- 4 tablespoons butter (cold/firm)
- 3 tablespoons flour
Preheat oven to 350 degrees.
Melt butter in skillet on medium low on cook top, adding sugar, cinnamon, vanilla, & salt. Once combined, add apples and allow to cook on medium for about 8 minutes or until apples show signs of softening.
Mix together topping ingredients using a food processor or a knife. Take skillet off cook top, sprinkle topping mix evenly over the apple mix.
Place in the oven and bake at 350 for 35 minutes. Serve hot or cold- preferably with a caramel sauce or vanilla ice cream.
It is that time of year- everyone is back to school. This includes the class of 2015!
I was lucky enough to get a chance to take photos for my first Class of 2015 Senior this week- Tihalish. A football man with a successful future pointed in the direction of the sciences, this guy has a lot of great things ahead of him. Wishing him only the best in last year of high school ahead!
Figs. Why is it, the fall calls for figs? I searched my local stores for these delicious little delicacies without success, until my brain finally calculated the most likely location to find these little sweets. The Olympia Co-Op to the rescue! Even as a member of the co-op, I still forget to go there first. While on my search, I stopped by another favorite produce and local food stop- Spud’s Produce Market, and found persimmons. I can’t say that I have ever cooked with persimmons, but hey, there is a first time for everything and they just stood out in all of their golden orange beauty. I have my usual produce haul in the fridge, and had some pears that begged to be used. So enter my first attempt at a baked fruit tart. Beautiful, not so much. Delicious, absolutely. Recipe at bottom (excuse the blurry photos as the recipe goes on… wine may have been involved…)
1 Cup of Flour
1 Stick of Butter
A drizzle of Honey
Start by slicing your chilled butter into the flour, taking time to pinch it in on a cool surface. This keeps the “dough” cold. Keep combining using your fingers, until all flour and butter are together. Roll into a ball, place between wax or parchment paper and roll out. Place in the fridge to keep cool.
Slice your fruit into thin, long strips. I chose to use more pears and persimmons to keep a texture that is more firm. Slice figs in half. Set aside.
Take dough from the fridge, press into a tart pan. I chose my porcelain version, but it might be better to get a removable bottom tart pan if you’re feeling fancy. Once dough is flattened to bottom and partially up the sides, place the fruit on in a pretty pattern. I used extra figs and honey to create a glaze in a pan on medium heat. Preheat your oven to 425. I drizzled honey mixture on top and placed it into the oven. Baked for about 40 minutes. Cool, serve, eat.
I’m not sure about anyone else in my immediate generation, but I haven’t really written cursive since Mrs. Petrich’s 4th grade class. It’s slightly depressing to see my attempts at formal cursive- nothing seems to properly connect, and as for scale? Totally non-existent.
Enter Calligraphy, and a lovely local artist, trying her best to rekindle this dear pastime. Caitlin Dundon of One Heart Studio in Ballard, Washington is meticulously mastering her craft and willing to share with any wanting to learn. I signed up for her Into to Calligraphy course with my favorite photog-friend, Mary of Mary Jo Photography.
After venturing around Fremont and Ballard to partake in deliciousness at The Other Coast Cafe, we wandered around Venue-the location of the class. It is an incredible local store with really great locally crafted goods. It took a lot of willpower to not buy every.single.thing. in that store. I did not leave empty handed- but could have enjoyed everything there.
The class had 8 openings, 7 of which were filled. Two long tables are set up with all necessary supplies in the middle of Venue. Paper, ink, and your own take-home Calligraphy pen are included. Caitlin is attentive to learning needs, and demonstrates her craft with ease. She gives a little bit of background for each type taught. Students are encouraged to learn the basics and add their own flair. Needless to say, I struggled immensely with my “formal” calligraphy style, but the whimsy of my innate penmanship certainly took over with plenty of support of all around.
I have all intentions of signing up for Calligraphy II: Fun and Fancy Lettering offered. Classes start at $40. Which is a stellar deal for the art of a diminishing craft.