A few design moments

I've been meaning to share these little bursts of inspiration

with you all for weeks, but jeez, where is the time going?

I know I keep saying that - but I am really looking forward to gaining

that hour on Sunday

I saw this photo of a carpet sample display in some exotic place

and cannot wait to use it as the design base for my next quilt

Then, my friend Becky - designer extraordinaire-

was telling me about a fireplace she did in a house redo located

on the shores of oyster fishing heaven in Connecticut

She said she placed each shell herself and found the awesome

old barn beam for the mantel among some rubble

How cool is this?!!!!

I love it and the room's neutral palette surrounding the masterpiece

makes the whole thing glow

And,  I finally have had some success with what to do with my curved wall

 and foyer space upstairs at Lily's

While cleaning out my office I found these two black frames

 with an inch of dust on them.

Quick art! Those sweet little birds on the vine are pieces

of fabric that I fussy cut

Then I found these scrolly wall sconces at TJ Max

(on clearance, because who else would buy them?)

Add two neat old cupboards that gave me crazy amounts of

storage space so I could store all the stuff that was cluttering my karmic walkways

And I'm pretty happy with the results

Now if I could find some cool old banister I'd be all set

Hope you are all well and enjoying yourselves

Kyra

A Union

This pumpkin was (grown) and carved by Debby Chappell

in honor of a small ceremony held last night

to make Renee and my 17 year relationship official.

We both feel such gratefulness for the efforts made

in this country to make this possible and

for the love and support being offered by so many.

I didn't expect the warm safe feeling

that has come along with all this.

Thank you.

Kyra

So Many Gifts

My time in Michigan is so centering, last year I came home with a list

of intentions of which I have truly followed through

But after being away for 8 days I am bowled over - deep down inside - at how

luscious it is where I live.

The colors, the light, the depth of texture.  When I woke up on Monday 

and looked out the bedroom window I was awestruck with what

seemed like a 5D snapshot

 It seems that while I was away my garden has become this magical place of intense growth.

All the things I bemoaned not being able to grow this spring

are thriving like crazy

  As I gratefully harvested and thanked all the bounty this afternoon I was reminded of 

a conversation in early summer with Jen from Carding Brook Farm

She said, "your garden will grow what it likes to grow"

I'd like to add to that wise statement,

'in its own time'

What an intense reminder that we all blossom when we are ready,

not when we are forced to.  

Today, I also watched a group of young adults

unexpectedly offer patience, respect and interest to an older adult

as he shared his life story 

It has intensified in me a sense of hope and belief in this young generation 

 and solidified my intention to offer the chance to all of us

to blossom 'in our own time'

And to continue to seek beauty in unexpected places

Enjoy your days,

Kyra

Michigan, One Last Time

I'm just back from my yearly pilgrimage to White Birch Lodge in Michigan

for what was Gwen Marston's 30th and final quilt retreat here.

My daily message on the day I arrived was this:

Go into this day with your open eyes and your open heart. Allow yourself to exceed any expectations.

So, I did just that,

 day after day,

and observed the wondrous moments unfold 

80 degrees and sunny on the lake

( I blew off a whole day of quilting to enjoy this day - 

and it rained every day after!)

An eclectic Farmer's Market that included late raspberries, foraged mushrooms

that I had never heard of, purple broccoli and this plumage like blossom

I couldn't resist these italian plums 

I roasted them with a bit of maple syrup and we ate them over

organic greek yogurt with toasted pistachios -YUM!

Local, Sustainable food was everywhere

With this quote over one kitchen doorway

And this fine young Barkeep is just moments away

from producing his own brewed beer professionally

Here is the cool thing: this cafe, where I had the best

pork belly ever - is going to feature his beer

in three of their taps and make it a combined effort

Gwen shared many of her masterpieces 

and the quilt work from

 this year's workshop ranged from

Classic

To contemporary- 

with everything in between

The best part is the laughter - all throughout

And the incredible message over and over that 

we are all part of the whole and we need everyone to make it work.

I hope you have been enjoying yourselves,

Kyra

Late Summer Sausage

OMG.  I cannot stop eating.

And cooking.

There is so much good stuff coming out of my garden!

Pair that with the bounty everywhere else and

let's just say I'm grateful for my exercise group tomorrow morning

This morning I discovered that all the green tomatoes

 I had picked are ripening

So for lunch I made Jovial brown rice Capellini

and tossed it with fresh basil, tomatoes, Spruce Hill Farm goat cheese

and olive oil

Then for dinner tonight I celebrated growing my first ever Cauliflower

by roasting it with apples, red onion, garlic and thyme

and served it with homemade sausage that celebrates

this late summer food insanity

Besides being delicious, ancho chili powder is a key

ingredient and I know many of you just bought some

to make my latest chicken recipe

So, I thought I'd share!

 

LATE SUMMER PORK SAUSAGE PATTIES

1 T chopped fresh sage

1 tsp dried marjoram (or 1 T fresh, chopped)

1 + tsp Kosher salt (to taste)

3/4 -1 tsp Ancho Chili Powder

1/2 tsp ground fenugreek

1/3 cup chopped sweet onion, or scallions

1/2 cup dried cherries or cranberries 

( I like cherries in this better)

 a bit of freshly ground black pepper

1 lb. organic ground pork

 (mine is from Old Ackley Farm of course)

I mix everything but the pork together first and then

mix in the pork - gently - or you will make the 

sausage tough.

Shape into small patties, I usually get 11 or 12

and pan fry in a bit of coconut oil until

nicely browned and cooked through.

Enjoy!

Kyra

September

September is my favorite month here

(just above February)

The angles of light are non stop stunning

tangled flowers, roots and greens from the garden,

Time to spend with friends

Last weekend I drove to Searsmont to attend an

Open Bee Hive Event at Fred Wardwell's 

I wanted to see if I really was okay with bees swarming all around me

before I take classes to tend a hive next year.

I found myself in this picture perfect Maine setting, old house,

awesome barn, cozy kitchen with an oil burning stove

Fred has been tending bees for over 25 years.

He said go for it, so I think I will.

And yesterday was our first day back at school teaching

Real World 101

Gosh it was good to be with the kids

Marty Dickinson was so kind to allow us to

come pick apples from her three trees.

Then we went back and made my new favorite fast dessert;

 Sliced apples, sautéd over medium heat in butter,

a pinch of sea salt and maple syrup.

 Just as they are softening add some

cinnamon and fresh nutmeg.

Serve with whipped cream and it is like apple pie without the crust.

Delicious!

As I watch my Ready By 21 Mentors and Mentees begin their

journey of getting to know each other this September

I would like to share this quote that keeps me centered every day:

"Leave an example...

It is not necessary for you to walk in another's

shoes in order to show your love and compassion.

It is for you to walk in your own love and compassion

in order to show them your support.

It is for them to change their own reality.

You stick to taking care of your own and 

others can see how well you are.

Yours is the only experience you can truly effect."

Enjoy these golden days,

Kyra 

Preserving

I had such a hard time getting my cucumbers started this year that I am so proud

of these refrigerator pickles, I had to show them off

I also experimented with pickling peaches.

The idea seems to be in print everywhere this year,

 but the recipes are loaded with sugar.

I made my brine with just a little maple syrup and put

cinnamon sticks, whole cloves, black peppercorns and

 red onion in with the peach halves

They will be ready in a week, I'll let you know

And then.....

While entertaining one night this summer

I, of course, was drinking Rose and had made grilled peaches for dessert

The combination of the two was INCREDIBLE

So I decided to make peach jam yesterday using

honey, lemon and a bit of Rose

The result was phenomenal.

What I want most to share is that I follow no rules when I "can"

I do a lot of refrigerator pickles, which will last in the fridge for

at least 6 weeks

When I do seal my jars for shelve life

 I do it by running them through the dish washer at work

(It works like a charm)

I use honey instead of sugar, taste as I go, no pectin,

I ran my blackberry jam through the food mill before I put it

in the jars to get the seeds out 

The freedom of not following all those rules

is equivalent to my making a quilt for the first time

that the points didn't match.

I have fun.

I also found a book this year that is a pleasure

"Saving The Season" by Kevin West

He makes it seem very poetic

I've got to run, on the way to the Island Institute for

the day to learn how to be an effective

advisor to this year's Island Fellow

More soon!

Enjoy your day

Kyra