The Sound of: Sandy

Well folks, Hurricane Sandy has made an appearance in MA today. I decided to be a crazy lady and step outside with my recording equipment to get a little sound (though not as crazy as Jesse–he’s outside now with a shovel clearing out the leaves from the drains on the streets).

You can see the larger gusts of wind in the sound wave–beautiful! And that’s exactly when my house shakes the most…and my cat runs under the bed and I pull my headlamp a little bit closer!


Stay safe East Coasters!!

~Jessica

PS: My Halloween costume idea: almost a year ago I was literally a hurricane bride during Irene…so this year, it’s only appropriate that I’m the bride of Frankenstorm! Pictures to follow.

Flora Inspiration

Fingers crossed that you are reading this post right now. I’ve tried to post some iteration of this idea for the past two days, but each time I press publish…poof! Deleted! If this post actually made it to you through the intricate interwebs then you’re about to read about my household obsession: succulents!

Succulents are not a new passion of mine by any means, I have had a love affair with the plants since 2002 when I fell down a mountain and landed right into one—a prickly cactus nonetheless! But what’s new in my house is our method for displaying them, and the size of our collection. Our succulent assortment doubled after our wedding last year…and since then has been steadily growing—between Jesse replanting leaves and frequent trips to the garden center.

What is it about succulents? To me there is something magical about the way they look (right out of a Dr. Seuss book) and the way they survive (generally in severe conditions, with little water). Just looking at them gives me a list boost. There should be a thought bubble over them: “Hey, we’re making it work in this harsh world, and so can you!”

Under the boojum tree, 2002. Baja California, Mexico.

Taken in Baja California, Mexico on that same trip.

Succulents come in all sort of sizes and shapes. Check out this crazy-looking cactus called a Boojum Tree below. That’s a picture from a desert-plant course I took back in college. I’m in red, and my friend and awesome-blogger, Kate Kurtz, is there with hands on hips.

The Desert Botanical Garden in AZ describes it well:

Boojum tree (Fouquieria columnaris) is a large succulent closely related to the ocotillo. A remarkable looking plant, often compared to an upside down parsnip, it naturally occurs only in Baja California and in a restricted area of Sonora, Mexico. Long-lived plants, some are thought to have achieved over 500 years of growth.

But, back to the subject: decorating with succulents.  Jesse and I are going for a Northeast meets Southwest look with our desert garden spreading out across the windowsills, and taking over as the centerpiece of our newly-redesigned living room. Check out our succulent planters: a terracotta strawberry pot and recycled espresso tins! Basically, my feeling with succulents is: plant them anywhere, especially peaking out from unexpected corners. Choose interesting vessels: old teapots, used rain-boots, antique medicine bottles to compliment the plant’s wacky nature.

In our living room.

Want some decorating inspiration? Check out these photo from around the web. Note: they’re not all succulents, but they have the feel that I’m going for in my house.

Photos clockwise from top left: one, two, three, four, five.

Now if only Boston’s weather could be a little more like Tucson’s my plants would love it! Ok, who are we kidding…I’d love it too! ;)

~Jess

Food Story + Recipe

I love food not just because it’s delicious, or nutritious, but because if you pay attention it tells a story. (Even this hard-boiled egg and avocado toast sitting next to me now…I’d love to learn the history of the hard-boiled egg…but that’s for another time.)

Think for a second about your last family event, was food involved? Or perhaps the last time you had a long chat with a close friend–food? At least for me, when I think back to important times in my life, there are narratives and memories connected to the food that I was eating. Like the time of year (butternut squash in fall), or type of occasion (pies at my wedding, or lox after my grandma’s funeral).

These personal memories fascinate me; but so too does the intersection of oral histories and food. This has actually led me to learn about a brilliant field of study, ethnobotany (the study of how people use plants). I’ve been enamored with this field for quite some time now (since college in 2000 to be exact). When I’m trying out new foods I try to think about the historical stories that may be intertwined with my dish. My newest discovery: Yellow Eye Beans.

Now, I haven’t found too many stories to go along with this heirloom variety from Northern New England, mostly Maine. But I have learned that Yellow Eye Beans were first used by American Indians in the region to make a traditional bean and corn soup, which eventually morphed into succotash (also had at my wedding, it all circles back). Some culinary historians also suggest the bean could’ve been used in the original Boston Baked Bean recipe. Something else I’ve learned…these beans are delicious! Creamy, but not mushy. Rich and savory, but not over-overpoweringly so.

I received these beans in a gift box (you know who you are, and thank you!) and decided to do something rash…follow a recipe! Now I love collecting cookbooks and reading recipes. I have an entire color-coded shelf of cookbooks. Organizing them by color: got it covered; but following recipes precisely: let’s just say it’s not my forte. I do look at the books often. I generally garner inspiration from them and then go about my improvising (note: baking is a different story all together, because improvised baking soda to baking powder ratios never turns out well).

This time was going to be different (or so I hoped). I did a little web search and found this recipe over at the NY Times. I got my ingredients ready and got excited to cook up a stew. I tried, I did…but ultimately I ended up with less time to soak the beans, I eliminated the first few steps, and added a few spices…but it was close, and it was yummy!

Here is the recipe from the NY Times:

3 cups yellow eye beans, soaked 4 to 6 hours

1 carrot, peeled

2 ribs celery, halved

1 onion, quartered

1 head garlic, halved across the equator

Stems from 1 bunch Italian parsley, tied in a cheesecloth sachet

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1/4 cup extra-virgin olive oil

For the soup:

1/4 cup extra-virgin olive oil, plus more for drizzling

3 large carrots, peeled and diced

5 ribs celery, diced

2 leeks, white and light green parts only, diced

1 head garlic, cloves peeled and finely grated

1 1/2 teaspoons red chili flakes, plus more to taste

2 tablespoons chopped fresh rosemary

1 cup canned whole San Marzano tomatoes, drained and chopped

1/2 cup chopped Italian parsley

Rustic bread, sliced

1 clove garlic, halved.

1. Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.) Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.

2. Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly caramelized, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley. Toast the bread slices. While still hot, rub them with the garlic halves, then tear into large pieces. Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil. Serves 6 to 8.

My recipe was slightly different. I didn’t use the spice sachet, but instead added celery greens. Instead of soaking the beans, I boiled water, poured it over and let them sit for about an hour before beginning step 1. I added cumin, cinnamon and paprika to the soup. And I made rosemary, garlic toasts to go with it. See: small modifications. I’d say that I basically followed this one! Check out my photos below and click here to buy Yellow Eye Beans.

Beans from Rancho Gordo

Dry Yellow Eye Beans

Chopping up the leeks.

Sautéing on the stove.

Making the garlic toasts–Yes, that’s a hunk of butter!

The finished version. Warm, super-satisfying and healthy!

Do you follow recipes?

xoxo,

Jessica

The Sound of Home

Well, sadly I don’t have my recording equipment with me on this West Coast trek. Bad radio producer, bad! But let’s see if I can give you a taste of what I’m experiencing right now:

I’m sitting on the roof of the San Francisco MOMA. It’s an unusually hot day for S.F. and everyone seems a bit out of sorts about it. Looking around at this beautiful sculpture garden you’d expect it to be really quiet and peaceful. But actually the wind is whipping around the concrete walls and the hum of the city is more of a roar–I can actually feel the bass, which is speckled with piercing sounds of construction and sirens.

What I want to be hearing now is my cat purring, my husband playing ukulele and onions sautéing on the stove. I’m seriously craving HOME! It’s been 2 weeks of travel, which really isn’t that long (I’ve been away way longer than this in the past); but right now I feel ready to be back!

Here are some photos from the last leg of my trip in San Francisco.

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Looking up at the restoration of an old building from the roof of the MOMA.

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Critical Mass.

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A S.F. street scene.

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Ornate details.

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Golden Gate.

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This is actually in Portland, OR, but it captures the feeling that I’m taking with me from my travels.

xoxo,
Jess

P.S. What does your home sound like?