Monday, September 20, 2010

Country Living Fair 2010

Being an old lady at 25 has it's perks. Like shamelessly counting down the days to The Country Living Fair. And being one of the first ones there on an early weekend morning to spend the afternoon sifting through antiques and handmade goods while sipping on lemonade. Not just any lemonade, the crunchy sugar kind. $5 magazine subscriptions and pumpkin pyramids, could it get any better?

On a side note, the fair was held at The Ohio Historical Village. Why do they not advertise this place?!?! It is amazing. More on that later.


Maybe you remember this photo from a previous post.

Now it is an awesome pastel hanging on my wall!! Mark's mom presented it to me during our trip in D.C. AND she is the artist. It's definitely my favorite piece in the house.

Wednesday, September 15, 2010


Last week we had our house filled with all types of visitors: old friends, new acquaintances, chubby babies, and dogs. I love playing the hostess and can't wait until it's my full time gig.

Plum Soup

It's more of a dessert than a soup really. Served chilled with a little creme fraiche, it will make you melt it's so good.

Chilled Plum Soup

2 1/2 pounds black or red plums, pitted, skins on
4 1/2 C apple cider
1/2 cup brown sugar
4 thin slices of lemon
4 thin slices of orange
1 three inch cinnamon stick
1 Tbl peeled, chopped fresh ginger root
1 clove
1 piece cheesecloth
1 twelve-inch length of kitchen string
2 C heavy cream
1 C simple syrup
1/2 C creme fraiche

*In a 4 quart saucepan, combine the plums, apple cider, and brown sugar.
*Place the lemon, orange, cinnamon stick, ginger root, and clove in the center of the cheesecloth square draw up the corners to form a little bundle, and tie it closed with the string, making a sachet. Add the sachet to the saucepan.
*Bring the mixture to a boil over high heat, reduce the heat, and simmer for 20 miniutes.
*Carefully remove the sachet from the liquid and discard.
*Puree the soup in a food processor or blender and strain through a fine sieve.
*Add the heavy cream and Simple Syrup.
*Just before serving, whisk the optional creme fraiche in a small bowl until it is runny. Ladle the soup into demitasse cups and finish each one with a swirl of creme fraiche.

(I forgot to take an "after" photo, the third photo is from here)

Tuesday, September 7, 2010


8:30 a.m. - donuts at Tasha's before we head to the fruit farm

9:23 a.m. - making another U turn trying to find the fruit farm

10:14 a. m. - being hoisted up into a pear tree to get the really big ones at the top

11:59 a.m. - a cup of coffee to celebrate a successful morning