It's no secret, I've been horrible about updating lately. Instead of re-running old posts, I thought I'd give everyone a little reading. Below is a recap of the work I've been up to in the past month or so. I may not be putting together a ton of content for Numie, but I promise, I've been making the magic happen somewhere.
Lilah Nick & The House of the Setting Sun
Home tour with two talented artists and makers. They constructed a summer home with their own two hands, and it has an entire wall made from found windows so they can watch the sun set each night. This post also includes an interview with Lilah that - I hope - will fill you with as much inspiration as I felt meeting her and her beau in person.
Chilled Pea & Garlic Scape Soup
Adam & I constructed this refreshing recipe for our friends at Greensgrow. It's zesty, lemony, and perfect for hot weather.
Food & Ferments: The Kombucha & Beet Kvass Experts
I highlighted one of my favorite local Philadelphia vendors, Food & Ferments, for the Free People blog. Get a peek into their world + basic Kombucha and Beet Kvass how-to's.
DIY Fresh Flower Wreath
I let my hands get busy with some of nature's most beautiful objects, and wrote up a step-by-step for trying out the project yourself.
Recipe: Ginger Kohlrabi Slaw
This is a recipe that I got obsessed with making when kohlrabi was plentiful in the CSA. I brought it to a 4th of July party, and was later told by a friend that he had a, "coming to jesus moment," while eating it. Enough said?
DIY Sunglasses Case
I've been using this little bag like crazy - both for sunglasses and my cell phone. I love it. The bonus? It is a great use for scrap fabric.
Blueberry, Peach, & Ginger Fruit Leather
Another recipe that Adam & I pulled together for the Greensgrow blog. This one is great for brining along on a summer hike. It's lightweight, won't squish, and tastes mighty great after a long day of walking through the woods.
While I haven't been doing it as much as before, I've still been contributing to the Greensgrow Instagram from time to time. Be sure to follow along if you're interested in urban farming, gardening, farm-to-table, or artisinal foods.
Now, I'd love to see some of the work you all have been doing. I'm finding that most of you are pretty darn inspiring, and I'd love to get to know you better. Leave a comment below and tell me what you're up to!
I finally shot my first wedding! The chance came around when my good college friend, Dani, tied the knot with her dream of a red headed Brit, Steve. The day left me thinking about love - how it really is everything and how many amazing forms it can come in. There were all kinds of couples breaking it down on the dance floor: middle-aged, second marriage, homosexual, sibling, parent child, you name it. Love has no definition, but it is undeniably what keeps us going.
What a goddamn good day. I couldn't be happier for these two. xx
I'll never be well poised. I'm not well kept.
My knees are scraped. My mind is wild.
But I'm proud.
You see, these are all signs of who I am, and to hide them would mean that I'm ashamed. But the scrape my knee is the sign of a bike ride across town. The words that come out with no sign of eloquence, are raw, creative, and the mark of a thoughtful mind. My house isn't pristine because I stayed out too late enjoying friends and live music. The resulting, scabbing mess on my knee, the dust bunny blowing in the fan, the hangover - those are life's battle wounds, and they're my proof that I'm alive and living in a way that I believe in.
I'm done trying to fix it. It's taken ups and downs to get here. I spent a lot of time concealing certain parts of myself, but lately there's been a revelation causing me to embrace what's true. Maybe you have to try to be something you aren't in order to figure out who you actually are. I lay all my cards on the table, probably share a bit too much with other people, but I'm not ashamed of any of it. I'm fallible, and adventurous, and broken, and strong, and wise, and silly, and relentless all at the same time. It's a messy combination of a person, for sure. There is nothing clean about it.
The personal journeys, the tears, the bellowing laughs...it's the fabric of life. And the mess of it makes me feel alive. I'm going to keep living it. I'm going to keep sharing it. I no longer care if what you see is a perfect package.
Today, I’m excited to announce a new project that I recently took part in. We all know (or you should) how much I love food, especially international cuisines. So I’ve teamed up with a group of bloggers around the world to stop and drop on the same day, at the same time, to photograph what we were eating.
Jessica, San Francisco, 8:00am
Me, Philadelphia, 11am
Julie, London, 4pm
Judith, Seoul, midnight
It’s amazing what a cuisine will say about a culture, and this project has me itching to go eat my way around the world. Food is something people want to share with each other because it’s a deep rooted and meaningful piece of ourselves. The memories you have from being young, the meals your mom used to make, the restaurants you visited with your best friends in high school - traditions and memories develop around food, and the way in which each culture does it is unique.
Here in Philadelphia on a Saturday morning, I had four friends walking in the door. As they arrived, I was putting the finishing touches on a brunch spread I had prepared using my favorite local and organic ingredients. For me, two things are important when it comes to food: home cooked and ethically-sourced. It’s not necessarily the most common way to consume food in this country, but it is one that is held in high regard. People here love a home cooked meal. And people here love food they can feel good about. Also, it should be noted that brunch is a very American thing…a brilliant custom if you ask me.
Homemade Bloody Mary’s: made with tomatoes sourced at Greensgrow Farm, home brewed pickles, Clover Creek Cheese Cellar Pirate Blue Cheese, and Sky Vodka
Rosemary and Sel Di Gris Popovers: made with rosemary sourced in Philadelphia’s famous Italian Market, Sel Di Gris purchased from The Meadow in NYC, King Arthur Organic Flour, and Wholesome Dairy Farm’s Grass-Fed Raw Milk
Home-brewed Iced Tea: with ginger, chamomile, cinnamon sticks, clove, rose hip, and Walt's Swarmbustin' honey.
Peach Preserves: made by Fifth of a Farm
We sat around the table for a good two hours. There were several foreigners in the group - something that is very common in our melting pot of a country - and the conversation went from talking about one person’s country to the next. That’s the lovely thing about brunch, you sit and enjoy the food, and then you sit some more and enjoy each other. It’s a long drawn-out custom that is perfect for the weekend, and a good way to enjoy the company of friends. I should also mention that at my house, dogs are always welcome, so we had three dogs playing underfoot and providing us with plenty of intermittent laughs.
And that is how we Philadelphians do it. Head on over to Thread & Bones to see what was simultaneously occurring in the culinary worlds around the globe.