load the car and write the note. grab your bag and grab your coat. tell the ones that need to know, we are headed north.

after months of waiting, i am headed north. and east. i'm going to visit my boyfriend and my mom next monday. a little family time sounds perfect right now. curled in front of the fireplace drinking tea and catching up. i am grateful for my decision: forego a three day trip to austin city limits in exchange for two weeks in new england with two of my favorite people. exploring albany with jonathon and getting to show him around deer isle. playing in boston with my momula. riding trains and exploring museums. big city living. coastal cuisine. one last adventure before the winter season is upon us. i welcome it with open arms. this summer was good but hard. and while i feel like i have nothing to show for it, i have tried my best to make the most of the autumn. it is my favorite. and while some favor spring, this is my nesting time. cozy clothes. good food. football and beer. last night i sat on the ski slope watching the sun set over the mountain range and laughing as marley tossed snow in the air, to himself, i sighed a deep breath. this may not have been the season i was hoping for, or expecting, but it wasn't boring.



















in the past few weeks i have been fortunate enough to assist a professional photography workshop, along side a published artist, climbed two mountains, found a new position at the hotel (if all goes well i will be cooking two days a week) and created many yummy and delicious meals for myself and my roomies. here are two of my new favorites:

::Carrot and Cilantro Soup::
1lb carrots
1 tbs olive oil
3 tbs Earth Balance
1 onion, chopped
1 celery rib, plus 2-3 leafy celery tops
2 small potatoes, peeled
4 cups vegetable stock
2-3 tsp ground corriander
1 tbs chopped cilantro
1 cup plain soy milk
salt and freshly ground black pepper, to taste

-Heat the oil and 2 tbs Earth Balance in large skillet and saute the onion for 3 to 4 minutes, until slightly softened.
-Add chopped celery and potatoes to the onion and cook for a few minutes. Add the chopped carrots and continue to cook for 3 to 4 minutes stirring, and then cover.
-Reduce heat even further and sweat for ten minutes.
-Add the vegetable stock and bring to a boil. Half cover the pan and simmer for 8 to 10 minutes, until potatoes and carrots are tender.
-Melt remaining Earth Balance in a sauce pan and saute ground coriander for one minute, stirring constantly.
-Reduce heat, add copped celery tops and cilantro and saute for one minute. Set aside until required.
-Blend soup in blender or food processor. Stir in milk and cilantro mixture. Season to taste, heat gently. Serve garnished with reserved celery leaves.


::Ginger Pear Cake with Carmel Butter Cream Frosting::
[The recipe as shown below is made with vegan substitutions. no animals were harmed in the baking of this delicious cake]