Creative Sanctuary

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Ginger Cookies

By Allison

ginger cookiesWe often said that Grandma Mary Ellen was a “cookie grandma” rather than a “pie grandma.”  She always sent us home from her house with a bag or two of cookies from the big freezer in the basement—chocolate chip, starburst, or cut-out cookies…  We each had our favorites.  One of the stars in her cookie repertoire was her ginger snap cookies.  These crispy molasses cookies seem to please everyone—the ginger, cinnamon, and cloves are warming and serve to balance the molasses.

Growing up, we ate Grandma’s ginger cookies year-round.  I was well into my 30s and living in Strasbourg before I realized that this type of spice cookie is perhaps best suited to the winter holidays.  So this year, I dusted off Grandma’s recipe and got to work on making it my own.  Her recipe calls for vegetable shortening, but that’s not an ingredient I keep on hand, so I swapped in softened butter.  I admit that the butter makes for a less crisp cookie.  My brother Jack says my version has less “snap.”  To be perfectly honest, I prefer my slightly softer ginger cookies to Grandma’s firmer rendition.

Ginger cookies call for a beverage pairing.  My dad prefers a stack of frozen ginger snaps with a tall glass of cold milk.  I pair them with a full-bodied black tea that stands up to the spices and molasses.  I am sure that coffee would also complement the flavors of these ginger snaps.

Ginger Cookies

Created by on December 17, 2019

ginger cookies For the most part, I am maintaining the format and wording of this “vintage” recipe.  I like how simply it reads and how easy it is to prepare.  If you prefer a more “snappy” cookie, substitute vegetable shortening for the butter.

Ingredients

This recipe has no ingredients

Instructions

  1. Preheat oven to 325.
  2. Cream: 1 c sugar and 1/4 c room temperature butter until light and creamy, about 4 minutes.
  3. Add: 1 unbeaten egg, 4 T molasses, and 1 c flour. Mix well.
  4. Into 1 cup add: 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp cloves, 1 tsp ground ginger, and 2 tsp baking soda.
  5. Fill cup with flour, sift into egg and molasses mixture. Stir until just incorporated.
  6. Chill for 2 hours to over night.
  7. Use a tablespoon to scoop dough. Roll into balls with hands, then roll in granulated sugar. (For a more "sparkly" cookie, use turbinado sugar)
  8. Bake for 11-12 minutes. Cool a few minutes on cookie sheet, then transfer to wire rack.

 

Yin Perspective

By Allison

stained glass angelThe depth of nothingness is directly related to the experience of everythingness. —Matthew Fox

On the cusp of winter, I feel myself falling into a state of yin—darkness, passivity, slowness, and cold.  Although I usually give into my yang tendencies—speed, light, energy, action—these deliciously still yin moments bring balance.  They allow me to integrate the experience of everythingness.  I settle, I breathe, I go within.  When my mind finally clears, I sink into the depth of nothingness.  In this state, breath trumps thought.  Sleep comes easily, and every so often I catch glimpses of how life’s pieces fit together.

Shifting to a yin awareness is not necessarily comfortable and definitely not easy.  Mind and body resist the quiet descent to dense nothingness.  When my instinct is to pursue and achieve, the breath helps me to yield and allow.  In my emptiness, breath swirls, clears, and cleanses.  My yin perspective becomes regenerative, making space for creativity.  Winter is dreary and cold, but when we nourish yin, this dark season reveals its abundant creative potential.

Inspirations

Hygge for One

Tea Meditation

Original Blessing by Matthew Fox

The Complete Guide to Yin Yoga by Bernie Clark

My Airplane Meals

By Allison

airplane snacksI’ve spent years combing the internet for tips on preparing my own meals for airplane travel.  Especially on long haul flights, I like to bring my own food along for the ride—it is healthy and economical.  Some food bloggers prepare fairly intricate, time-intensive recipes for their trips, but with the last-minute chaos I inevitably encounter before I take off, I must keep things simple.  In this post I share my strategy for putting together meals for travel and give you a few examples of recent meals I’ve packed.

Strategy

  1. Prepare your travel meal the day before your trip. It’s probably too much to ask of yourself to get something together the day you travel.
  1. Use what’s left in your refrigerator, but steer clear of smelly foods that might offend your seat mates. No tuna fish, friends!
  1. Bring sturdy foods that can sit for several hours without perishing: bean or grain salads, nuts, apples, dried fruits, chocolate, hard cheeses.
  1. Pack your meal in a container you can reuse during your trip. Always bring your own utensils and a light weight water bottle that you can fill after you go through security.  Bring a cloth napkin or tea towel.

My Airplane Meals

Fun Snacks.  Let’s be honest.  Often, we won’t even have time to make a sandwich before heading to the airport.  In that case, treats are the best option.  If you have any “special” snacks hiding in your pantry, now is the time to pull them out.  Stash a few energy bars in your purse.  My favorites are Gomacro.  They are organic, they taste good, and the business is owned by a mother-daughter team.  Do you love chocolate, like I do?  Bring some of your best chocolate on the plane.  In the above photo, I treated myself to mendiants from Vincent Guerlais’ artisanal chocolate shop in Nantes.  Tiny squares of fine chocolate topped in dried fruit, hazelnuts, and pistachios.  A delight!  And don’t forget to bring a few pieces of fresh fruit—mandarin oranges and tiny lady apples accompanied me on the journey.

 

airplane meal 1

Lentil Salad.  If you have some leftover lentils or beans lingering in the fridge, make a salad.  Here, I tossed leftover black lentils in a red-wine vinaigrette.  The flavor was potent, which I needed in the sky when my taste buds were dull.  I folded in a little cucumber, apple, parsley, feta, and walnuts.  Toast the nuts if you have time.  This textured salad was flavorful and filling.  I also brought some cashews, a few mandarin oranges, and a tea bag.  I find airplane tea to be undrinkable, but the flight attendants will almost always bring me hot water.

airplane meal 2

Soba Noodle Salad.  I made this noodle salad the night before I left on my last trip to France and dressed up the leftovers for the next day.  I made a soy and sesame dressing and tossed it with soba noodles and roasted broccolini.  I folded in finely shredded kale and topped the dish with toasted sesame and sunflower seeds.  I slept well on the plane and felt like a million bucks the next day when I arrived in Paris.

How do you approach your travel meals?  Share your ideas in the comment section!

Inspirations

My Lunch Strategy

Recipes and Tips for Healthy Travel from My New Roots

Pack a Picnic for Your Next Flight from the New York Times

The Euphoria of Returning Home

By Allison

cherry rose green tea and journalI am just back from a brief business trip to France and basking in the glory of home.  My days in Nantes passed in a flash—meetings, a bit of research, a few get-togethers with friends, and inordinate amounts of bread, cheese, and Muscadet.  Then… poof!  The week was over and I was headed home.

Leaving France is always bittersweet.  This particular trip was chock-full, but I returned to Kentucky feeling energized and happy.  Coming and going allows me to see how much I value my space—a small house bursting with books and decorated with meaningful objects I have collected over the years.  Travel makes me love home all the more.

But what is home?  And why are homecomings euphoric?  I’ve moved enough times to understand that for me, home is not architectural and not even geographic.  I carry the idea of home inside me.  It’s an evolving, comforting feeling that grounds me and reminds me of who I am.  Home is supple, nebulous, and affirming.

Coming home is a euphoric return to my center.  I take up my daily rituals and reunite with those who are dear to me.  I reengage in work.  I undertake creative projects, many fed by my travels.  The intense excitement of homecomings doesn’t last… and it shouldn’t.  It is healthy that we fall back into the comforting, ho-hum daily routines that give structure to our days.

Inspirations

Morning tea meditation

Beauty in Grief

Colors of the Soul

Extreme Rest

By Allison

pears versaillesEvery so often I take a day or two to engage in extreme rest.  I have created a structured life for myself, so it is never convenient, never easy to drop everything in favor of rest.  But I’ve found that stillness staves off burnout.  Letting my thoughts fall away energizes me.  And successive naps in the span of a few days reengage my creativity, helping me to maintain levity and optimism.

So what does extreme rest involve?  It is boring!  My quiet interludes are lazy.  I can hardly read a page without dozing off.  I find it difficult to get lost in a series on Netflix.  I putter, I take walks, I do a little yoga.  I may try a new recipe, but I am more likely to live on avocado toast and eggs.  I always sip tea.  I always put the phone away.  I never push myself.  I am unambitious.

Life has its glamorous moments—trips abroad, professional achievements, family milestones—and those events should be celebrated.  I propose that we also honor downtime.  Occasional spans of extreme rest are necessary parts of my self-care.  Taking care of oneself goes beyond massages, manicures, and a night out with the girls.  For me, self-care is a harmonious blend of the sense of purpose I find in work and family, carefree escapes from my responsibilities, and the diligent, daily work that involves rest, nourishment, and exercise.  Extreme rest is incompatible with Instagram and against the ethos of Twitter.  Yet, for me, it is a delicious, indulgent, and necessary element of life.

Inspirations

Luxurious Boredom

Light and Sky

Hygge for One

 

Summer Redux

By Allison

Are you ready to sink into autumn? While we sweat out the last days of summer, let’s revisit the glories of the season. What brought you joy this summer?

 

cancale beach

Brittany

 

elegant versailles

Elegant Versailles

 

Wild Child Times Three

 

pittoresque bruges

Picturesque Bruges

 

tiny tea cups

Spring Greens in Strasbourg

 

 

 

Mint Sunflower Spread

By Allison

mint sunflower spreadMy ten days in Australia were magical.  I had never imagined I would travel there, so apart from the Sydney Opera House and kangaroos, I didn’t hold any fixed images of what Australia might be or mean to me.  Arriving without expectations left me open to experiencing each day’s offerings—beach walks, fish markets, Aboriginal art.  At each turn there was a friendly face ready to welcome me to Australia and perhaps point me to my next adventure.

My culinary experiences were especially energizing.  I tried new foods with “exotic” names like barramundi and freekeh.  I ate the best breakfast of my life at Cornersmith in Sydney.  Two years on, I think that I am most affected by the creative preparation of foods I already knew.  I still remind myself to use ingredients in ways that are new to me, and my Mint Sunflower spread was developed in that spirit.

Inspired by Vladia Cobrodova’s Creamy Mint Pesto, my spread is summer fresh.  It gets its creaminess from sunflower seeds and raw cashews.  The potency of mint and Parmesan cheese stand up to one another and make for a surprisingly lovely pairing.  Baby spinach and parsley round out the flavors.  I serve this spread with pita chips and raw vegetables as an appetizer.  It also works well as part of a main course that includes other dips and spreads.  Thin it out with a few tablespoons of water and use it as a pesto in a bowl of pasta or drizzled over grilled vegetables or meat.  Mint Sunflower Spread freezes beautifully and has brightened up many a dreary winter evening when I crave healthy, bright flavors.

Inspirations

Using summer herbs

Tea in Sydney

Australian cookbooks:  Cornersmith and A Whole New Way to Eat

Mint Sunflower Spread

Created by on August 10, 2019

mint sunflower spread Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.

Ingredients

  • 3 c baby spinach leaves
  • 1 1/2 c mint leaves, tightly packed
  • 1/2 c flat-leaf parsley leaves
  • 1/2 c raw cashews
  • 1/2 c raw sunflower seeds
  • 1/2 c parmesan cheese, grated
  • 1/4 c extra virgin olive oil, plus extra to store
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black papper
  • 1 1/2 limes, juiced
  • 1/4 c water

Instructions

  1. Place all ingredients except extra virgin olive oil and water in food processor. Process until smooth. With motor running, slowly add olive oil. Then add water. Verify consistency and seasoning. If not to your liking, thin with more water.
  2. Drizzle with olive oil and serve with pita triangles, pita chips, or raw vegetables. If not serving immediately, transfer to jar and top with a thin layer of extra virgin olive oil to prevent oxidation. Will keep in refrigerator for 3-4 days.

Gazpacho Party

By Allison

gazpacho party

How are you doing with the oppressive heat? Even with the blessing of air conditioning it’s hard not to feel sluggish, isn’t it?

Today I offer you three gazpacho recipes that can serve as an easy, elegant first course at your next summer dinner party. Gazpachos are often thickened with a piece of stale bread or garnished with diced vegetables, but with these three recipes, my approach is different. I aim for thin, drinkable soups. These beauties make a stunning presentation in small glasses—no need for spoons! I do not worry about matching the glassware. In fact, all the tiny glasses pictured in this post come from local flea markets.

If you don’t have a dinner party in the works, a pitcher or two of gazpacho in the fridge can be a godsend during a heatwave. Hydrating and nutritious, soup makes a satisfying afternoon snack or light meal.  These gazpachos are best in the first three days, but will keep for almost a week.

My Elegant Gazpacho features bell peppers and ripe tomatoes. Silky Gazpacho has a generous dose of olive oil that makes an especially smooth soup. Red Fruit Gazpacho is a sweet soup whose flavor is heightened by a few drops of black vinegar.  Stay cool, stay hydrated, and enjoy!

Elegant Gazpacho

Created by on July 20, 2019

gazpacho I’ve been making versions of Daniel Boulud’s gazpacho for almost 20 years. Over time I’ve streamlined the steps, but I still blanch the bell peppers to lessen their sharp bite. This recipe makes a creamy red soup, flecked with basil. Adapted from Café Boulud Cookbook

Ingredients

  • 1 yellow bell pepper, core and seeds removed and cut into chunks
  • 1 red bell pepper, core and seeds removed and cut into chunks
  • 1 green bell pepper, core and seeds removed and cut into chunks
  • 3 ripe tomatoes (a mix of red and yellow is nice)
  • 1 English cucumber, peeled and cut into chunks
  • 1/4 mild onion, peeled and cut into chunks
  • 2 cloves garlic, split
  • juice of 1 lemon
  • juice of 1 lime
  • dash hot sauce
  • salt
  • pepper
  • 1 handful basil leaves, cut into ribbons

Instructions

  1. Bring a pot of salted water to the boil and add chunks of yellow, red, and green pepper. Blanch 2-3 minutes. Drain and run under cold water to stop cooking. Once cool, pat dry between a clean dish towel.
  2. Place all ingredients except salt, pepper, and basil into the container of a blender or food processor. Blend until mixture is smooth, at least 2 minutes. Work in batches if necessary. With blender running, add about 2 tsp. salt and several grind of pepper. Stop blender, taste and adjust seasonings, adding more salt, pepper, or hot sauce to suit your taste.
  3. Strain gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids.
  4. Stir in basil, transfer to pitcher, and refrigerate until chilled, at least 4 hours. Serve in glasses. Makes about 1.5 quarts.

Silky Gazpacho

Created by on July 20, 2019

gazpacho Adapted from Julia Moskin’s Best Gazpacho

Ingredients

  • 3 medium ripe tomatoes (a mix of red and yellow is nice)
  • 1/2 medium onion, chopped
  • 1 cucumber, mostly peeled and cut into chunks
  • 1 clove garlic, split
  • 2 tsp. sherry vinegar
  • 1 tsp. dried Piment d'Espelette or Aleppo Pepper
  • 1/2 c extra virgin olive oil + more for drizzling

Instructions

  1. Place tomatoes, cucumber, onion, and garlic in blender or food processor. Work in batches, if necessary. Blend on high speed until very smooth, at least 2 minutes. Scrape down the sides as needed.
  2. With the motor running, add the vinegar, 2 tsp. salt and Piment d'Espelette or Aleppo Pepper. Then slowly pour in olive oil. The soup will become very smooth and bright orange or pink. If soup is still watery, add a little more olive oil until texture is creamy.
  3. Strain the gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids. Transfer to a pitcher and chill until very cold, at least 4 hours.
  4. Before serving, adjust seasonings with salt, Piment d'Espelette or Aleppo Pepper, and vinegar. If soup is too thick for your liking, stir in a few tablespoons of cold water. Serve in glasses. Makes one scant quart.

Red Fruit Gazpacho

Created by on July 20, 2019

gazpacho This purple fruit gazpacho is ready in minutes! Its flavor and health are heightened by tangy black vinegar from Japan. Substitute 1/4 tsp apple cider vinegar if black vinegar isn’t available.

Ingredients

  • 1/2 small watermelon, cubed and seeds removed
  • 2 handfuls red cherries, rinsed and pitted
  • 2 handfuls blueberries, rinsed
  • 1 lemon, juiced
  • 6 drops black vinegar
  • yogurt for garnish, optional
  • ice cubes, optional

Instructions

  1. Place all ingredients except yogurt and ice cubes in blender. Blend until smooth. Chill until cold, at least 4 hours. If soup has separated, shake or stir to recombine. Serve over ice and add a dollop of yogurt, if desired. Makes 1 scant quart.

Markets and Picnics in Versailles

By Allison

red fruits french marketOutdoor markets and picnics. Quintessential French experiences that join food, fellowship, and nature.  Versailles is lucky to have some of the best farmers’ markets in the greater Paris area.  So why not take advantage of the abundance and pair a morning market visit with a picnic lunch?

Marketing and picnicking require some forethought.  First, check the weather forecast to assure that your picnic won’t be spoiled by rain.  Then, think about supplies.  I always travel with bamboo cutlery and a few tea towels, so I’m close to picnic-ready in Versailles.  Another option is to drop by a local supermarket to pick up disposable cutlery, napkins, and plates.

Outdoor markets don’t take place every day, and they usually shut down in the early afternoon.  Versailles’ main market, the Marché Notre-Dame, has distinct sections and schedules:  the indoor part operates every day except Monday.  The outdoor part runs on Tuesdays, Fridays, and Sundays.  Sunday is undoubtedly the most beautiful market day, with the most vendors selling their produce.  The Marché Notre-Dame is a few minutes’ walk from the Château.

The Marché Saint-Louis, held in front of the Cathedral on Thursday and Saturday mornings, is a vibrant part of the Saint-Louis neighborhood, a 10-15 minute stroll from the Château.  Although both this market and the Marché Notre-Dame are frequented by locals, I have noticed that the Marché Saint-Louis is more quaint and less crowded.

Once you’ve equipped yourself for a picnic, you’ll need to select your ideal picnic spot.  On the Château property, there is dedicated picnic space on the Plaine Saint Antoine, between the Château and Trianon Palaces.  Picnicking is also allowed along the lower part of the Grand Canal, closest to the Château.  Please note that glass bottles are not permitted in the Park, so all wine bottles will be confiscated at the security points as  you enter.  Access to the gardens and the picnic area is free of charge, except on Musical Fountains Shows and Musical Gardens Days.  Make sure you check the schedule beforehand!

Another picnic option outside of the Estate is the Lake of the Swiss Guards, accessible from the rue de l’Indépendance Américaine.

Versailles Markets

Marché Notre-Dame, Place du Marché Notre-Dame

Indoor market—Les Halles
Tuesday-Saturday:  7:00 a.m.–7:30 p.m.
Sunday:  7:00 a.m.—2:00 p.m.

Outdoor market—Les Carrés Notre-Dame
Tuesday, Friday & Sunday—7:00 a.m.-2 :00 p.m.

Marché Saint-Louis—In front of the cathedral, Place Saint-Louis

Thursday & Saturday:  7:30 a.m.—1:30 p.m.

Flower Market—Avenue de Saint Cloud, across from carousel

Tuesday, Friday, Saturday:  8:00 a.m.—7:00 p.m.
Sunday:  Morning

 

 

Reading Serendipitously: De l’âme

By Allison

tree man tommy mcrae

Spearing the kangaroo, Tommy Mcrae (detail)

Try this.  Pull a book from the shelf, open it at random, and let your eyes fall where they will.  What words jump out at you?  Do they hold wisdom, hope, or even an answer to a question you’ve been pondering?

I often find unexpected messages in this way.  It’s always a surprise when a seemingly random chain of words speaks to something that’s been on my mind.  The Improvised Life blog features this practice in its Opened at Random posts.  In his book on creativity, Phil Cousineau writes about engaging in bibliomancy in a Galway bookstore in hopes of finding inspiration.  When messages leap from the page to my heart, I call this reading serendipitously.

As spring was about to emerge, I was yearning to re-ground myself in nature, but it was still too cold to spend much time outside.  François Cheng’s meditation on the soul, De l’âme, spoke to my need to reconnect with the outdoors.

“Le lien entre l’arbre et les oiseaux semble naturel.  Mais l’alliance de l’arbre avec les hommes est-elle assez prise en compte par nous ?  Sommes-nous conscients que nous ne pouvons trouver dans la nature compagnon plus fiable et plus durable ?  Cet être debout comme nous, qui depuis les profondeurs du sol tend résolument vers le haut, nous rappelle que notre être tient tout autant de la terre que du ciel” (118-119).

“The connection between tree and birds seems natural.  But the union of tree with man, do we consider it enough?  Are we aware that we can find no more reliable and durable companion?  Like us, this upright being, who, from the depths of the soil stretches resolutely upwards, reminds us that our being holds just as much from the earth as from the sky.”