Union Station Masquerade

"All of these artistic geniuses arise in countries that promote education and health and have more money and more time. Art is a leisure activity. If you have to scramble for your food every second of the day, you're not going to make art." 
—Ann Patchett, Writers Ask, Glimmer Train Press, Inc.

Feeling Blue

Hayes Valley, San Francisco

Clean Dirty

In a blur

Summer whizzed by in a blur, like the soft white petals of a dandelion in the field. Here but for a fleeting moment.  Between crafting a novel, producing a web series, picking up freelance projects, planning then scratching a new business idea (is it the right time to start a bakery?), I've spent a lot of time with family and friends, old and new, exploring new places.  And the ground I walk on resonates within, like a distant melody, showing me something about beauty that lingers in my mind, knowing how small I am in this big world and imagining the lives and the steps that have come before me.

Madden's Casual Gourmet, College Station, TX

Ruins of Old Sheldon Church, Prince William Parish Church, Sheldon, SC

RIP

Kelp Forest, Monterey Bay, CA

Homecoming, Union Station, Los Angeles, CA

Fresh Strawberry Buttermilk Pie

How I say goodbye to summer:

I make an unforgettable strawberry pie, infused with an aged balsamic vinegar.

Next up… autumnal visions of apple and cherry pies, pumpkins and coconut cream. Perhaps a naughty dark chocolate torte.

for the pie crust:

2 1/2 c. all purpose flour, 2 tbsp. sugar, 1 tsp. salt. mix until butter is blended. mash any leftover chunks. add 3/4 c. buttermilk. blend until just blended. roll into a ball and chill for one hour, or up to 3 days.

roll out and bake for 30 minutes, at 425 for the first 10, then decrease the heat to 350. (the high heat helps the crust to turn out nice and crispy.)

for the filling:

2 qts. strawberries, 1 c. sugar, 2. tbsp. balsamic vinegar, 1 tsp. vanilla. let flavors marinate.

scoop strawberries with a slotted spoon and add to pie shell. discard leftover juice, or save it for a daiquiri!

add top crust, and bake for 45 minutes. as above, bake 10 minutes on 425, then lower heat to 350.

perfectly crispy, fresh, melts in your mouth.

how do you say goodbye to summer?

Smurf Village