Creative Sanctuary

Inspiration

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.”

Rose Geranium Cake

By Allison

rose geranium cakeThe Kentucky Derby has come and gone, and today is Mother’s Day.  What plans do you have for your garden this year?  The harvest of my beloved yet modest patio garden makes its way to bright, summer dishes and iced tea garnishes.  The last few years I have made a spot for a gracious, yet spindly rose geranium.  Scented geraniums are simultaneously old-fashioned and trendy.  My favorite greenhouse sells not only rose geraniums, but chocolate mint geraniums, lime geraniums, and cinnamon geraniums.  How to choose?

I usually settle for my standard rose geranium.  When I am on my patio, I unfailingly rub a leaf between my thumb and forefinger, releasing a sweet and subtle rose scent.  I love my rose geranium for this kinetic and olfactory interaction, and I also love to make rose geranium cake.  This generous cake is dense and moist. Thin ribbons of geranium leaves lend texture and a gentle floral flavor, deepened by rose water.  I serve this cake with Ceylon teas, which are not too assertive and allow the cake to shine.

Rose Geranium Cake

Created by on May 12, 2019

rose geranium cake This refreshingly old-fashioned recipe comes from Shelley and Bruce Richardson’s A Tea for All Seasons.  I have made small modifications.  I have found that different brands of rose water vary in strength, so tread lightly, especially when making your glaze.  The 1/4 tsp rose water I use in the glaze is conservative.  Add more if...

Ingredients

Cake

  • 5 rose geranium leaves, chopped in chiffonade
  • 1/4 tsp. mace
  • 2 tbsp. rose water
  • 2 tsp. vanilla
  • 1 c sour cream
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine-grained salt
  • 3 c all-purpose flour
  • 6 eggs, beaten
  • 2 1/2 c sugar
  • 1 c butter, room temperature plus extra for greasing pan

Glaze

  • 1 c confectioners' sugar
  • 1/4 tsp. rose water

Instructions

  1. Preheat oven to 350
  2. Grease tube pan with butter.
  3. Mix dry ingredients with a whisk in medium-sized bowl. Set aside.
  4. Using electric beaters or stand mixer, cream butter and sugar until light and fluffy. Add beaten eggs and mix until incorporated.
  5. Add about 1/3 of dry ingredients to batter, alternating with sour cream, until all dry ingredients and sour cream are incorporated.
  6. Add vanilla and rose water. Mix well.
  7. Fold in rose geranium leaves.
  8. Bake for 60-70 minutes or until knife comes out clean. Do not over bake. Cool in pan for 30 minutes, then remove.
  9. To ice cooled cake, combine confectioners' sugar and rose water and spread over top of cake.

What lasts from generation to generation?

By Allison

;ink roses oil paintingThis week’s flames at Notre-Dame de Paris sunk us into collective grief and then unified us in hope, as we learned that much of the structure and most of the art had been saved.  Many Gothic cathedrals have been lost to flames, but in their grace we forget their fragility.

Notre-Dame has stood on Paris’ Île de la Cité for the better part of 1,000 years.  Having almost lost her, it is both sobering and gratifying to consider the cultural artifacts that last from generation to generation.  So little survives:  works of literature (many of them fragments), examples of religious sculpture, a little music, sacred buildings in varying states of disrepair.  We hold on to these traces of western cultures, but to what end?  Might it be better for us to loosen our grip on these tangible bits of our heritage?

Like many other French cathedrals, Notre-Dame de Paris honors the Virgin Mary.  The most venerated feminine figure in the Christian tradition, she symbolizes a compassionate feminine power.  Divine figures of other traditions represent this same quality—Guanyin and Tara in Buddhism and the goddess Kali in Hinduism, to name but a few.  The sacred spaces we erect in their honor frame and focus the universal energy that we attribute to the divine, feminine figures.  Sacred spaces help us to access these figures and the invisible power we’ve given to them.

Their energy is eternal though intangible.  Do we even need to honor Mary, Kali, Guanyin, and other feminine figures with special spaces?  Of course we do.  But let us embrace the constantly changing nature of scared spaces.  Cathedrals will crumble or burn.  The generative emptiness they leave will make way for new or altered sacred structures.

And let’s remember that although places like Notre-Dame de Paris can change the course of our spiritual lives, the protective power of the Virgin Mary is by no means contained within a building. The knowledge that moves from generation to generation is indiscernible to the eye and revealed in the soul.  Having grown up Catholic, I have always felt connected to Mary, but not because of a church.  The rose is my most personal, profound reminder of Mary.  Her flower is recalled in cathedrals’ rose windows, but for me the rose is entwined with family, with a Catholic upbringing, and with womanhood.  I see roses everywhere, and Mary’s flower is always sure to unlock the healing, compassionate energy she embodies.

Inspirations

Another magnificent cathedral:  Notre-Dame de Chartres

Clearing Space and evening walks

Rewriting a Symphony in Stone, by Summer Brennan

Buy Vintage, Save Money

By Allison

limoges stacked teacupsDuring a recent visit to a Central Kentucky flea market, I overheard a mother instructing her children:  “These are antiques, so they are three times as expensive.  Don’t touch anything.”  Her words have been rolling around in my mind for a few days, and I must admit that I find antique and vintage pieces to be very reasonably priced.  Why?  For most people, “old” things are not desirable.

I am dazzled by my recent haul of “old” stuff.  I brought home four vintage Limoges teacups—delicate, floral, and elegant.  There are no chips, and the saucers are intact.  I paid $9 each.  I haven’t tried to date them or research the pattern, but I’m guessing that my teacups are from the 70s or 80s.  I am tickled by the idea of sipping my morning tea from the delicate porcelain cups.painted limoges plate yellow

When I can get my act together to find a vintage or antique plate rack, maybe I’ll display them with the four hand-painted Limoges plates that I scored in the same booth ($6 each).  These floral plates are a delight, each featuring a different flower.  When I turned one over and saw that it was signed by “Maude”, that sealed the deal.  Knowing the name of the artist who painted my plates makes them all the more special for me.violet limoges dish

 

In another booth, I found a charming soap dish painted with violets, also made in Limoges ($7).  I’m guessing that this piece was painted in the 50s or 60s.  It somehow feels older than my cups, saucers, and plates, due to its patina.  I’ll place it in my guest bathroom with a pretty little soap.  I finished my great buying day by scooping up a set of eight embroidered napkins.  They must be several decades old.  I’ll bring them to the dry cleaner for a good cleaning and starching.  They’ll be so beautiful during tea time!

embroidered napkin

Did I need any more cups, saucers, plates, and linens?  Absolutely not.  Though had I not been wandering around the flea market with my friend Shelley on that Saturday afternoon, I probably would have been spending money in other ways.  All of the items I purchased would be more expensive new, and it’s unrealistic for me to expect to find the beautiful craftsmanship and handwork that are not valued as they once were.  Bringing vintage and antique items into my home gives new life to pieces that people have left behind.  Placed next to the newer items in my home, they create a unique style for a small price.

Inspirations

More flea market inspo

Hand-painted beauty

Decorating on a small budget, NYT