Hi friends! I have created a little something that I want to share with you. Every other week, I’ll be sending out a fun, different, and lovely photo to those of you who want to receive it. I won’t be posting it on the blog or anywhere else.
Think of it as a secret, inspirational note just between you and me. Sunday Window is coming to an end, but when one door closes another always opens: enter photo note(able)!
Along with a photo, you’ll get a few lines of prose—mainly things I’m thinking about or working on, maybe a mantra or two, maybe a haiku. Like a refreshing pause during a long day, it’ll be short, sweet, and just what you might be missing during your busy week.
To get your love-note-in-a-photo, sign up here or in the side bar to the right. I so look forward to sharing with you!
ps–are you using Instagram? It’s my all time favorite toy on the iPhone. My username is eatingisart, I’d love for you to follow me, and let me know your username so I can follow you back!
Yesterday, I opened up twitter and was greeted with this timely message:
@tarasophia: You don’t have to get rid of fear. If you are living an authentic life, it will be there. Can it become your traveling companion?
Hell, yes it can. And it must. Here’s why:
The more scared we feel, the closer we are to getting to the point, to the juicy goodness of what we’re supposed to be doing with our lives. If we have an emotive reaction to something, obviously there is a button being pushed within ourselves—something that needs our attention and care. It’s a soft spot, usually something that we’ve been trying to hide from ourselves so we can fit in and go along with the status quo. Nobody likes the guy who turns over the apple cart, right? Ahem.
As I am shifting, no, allowing myself to live a more authentic life, I’m finding a lot of old crap that needs to be purged. This old stuff’s constant reflection back to me is something to be noted as well. Andrew, more than once, in his timely and calm demeanor has looked me in the eye and said “that sounds like an excuse.” Ninety nine percent of the time, it is—one hundred percent if I completely let go of my ego—but this straightforward information can be hard to hear when you are busy making yourself believe in stupid excuses. There isn’t a luckier gal in the world to have someone like him as my companion and best friend. He keeps things real and simple. Simple isn’t always easy.
Today I sat down and finally wrote down all that I’ve been thinking about accomplishing and doing. I created an action plan, something to go forth with to manifest my dreams. Say what? You can do that? Yes! Deep down I’ve always known I would have my own business and create my own life; I have spent the past four years fighting myself and my creative offerings. I’m happy to say the fight with myself is over, but fear has now become a constant companion—one that I am learning to embrace and live with. Without it, I would know I’m on the wrong track.
Once you figure out what’s getting in the way (in this case, it was myself), it’s far easier to find the answer. Stuck is a state of mind, a disconnect from the heart, and the good news is, it’s curable.
What’s this have to do with garlic scapes? Nothing. Other than I wanted to tell you I made the best (and easiest) garlic scape and Cannelloni bean spread yesterday. Toast up some little slices of baguette, spread that stuff on, and you may find yourself in another state of enlightenment. Or at least well satiated.
Cheers!
Even non-drinkers have heard of Chardonnay. I think it’s safe to say that just about everyone has picked up on the fact that it is a white wine; it’s a less common known fact that it is also the name of the grape. What is odd to me about Chardonnay, however, is that people will often buy it so blindly – if it says ‘Chardonnay’ on the bottle that’s information enough for so many consumers. But yet, it can taste so incredibly different. Different parts of the world, different wine making styles, etc. can drastically change any grape, and Chardonnay seems to be even that much more easily manipulated by the producer. Buying a bottle of Chardonnay blindly is nearly like just buying any white wine at all off the shelf. So, it’s important to know what you like about the Chardonnays (as with all varieties) so you can find others to your liking. It’s also important to know that if you think you hate Chardonnay, you’re wrong. Sorry to call you out, friends.
It’s important to know that if you think you hate Chardonnay, you’re wrong.
You might have hated that one Chardonnay you had, fair enough, but until you’ve truly tried the whole spectrum you don’t know this wily grape well enough to dislike it, and I’d be willing to bet that if you do in fact commit to trying the full spectrum you will find one you like, or even love.
Chardonnay is the offspring of Pinot Noir and Gouais Blanc (don’t worry, I had never heard of this one either…it hasn’t been widely planted since Medieval times) and was likely created in north-eastern France when the two parent grapes were closely planted next to each other centuries ago. Although its complexity and balancing acidity levels benefit from a chalky, limestoney type soil, it is like Cabernet Sauvignon in that it can nearly be sweet-talked to grow anywhere, regardless of soil or climate. From France to California and even here in Oregon, from Italy to Spain and even India, Chardonnay has been spreading like wildfire since the 60′s and 70′s thus it’s overwhelming variety of flavors.
French Chardonnay beginnings
Since we can’t possibly explore every region in which Chardonnay is grown and enjoyed, lets just start in France, where everything wine began, and talk general flavors from there. The wonders of white Burgundy are what motivated many producers in California and other new-world wine regions to plant Chardonnay, and even there it can be drastically different. Although they are not allowed due to old labeling laws to put the name of the grape in Burgundy, you are typically dealing with Chardonnay when it comes to whites made in Burgundy, France. Meursault is such a region within Burgundy where the wines are rich and addictive – simply the way they smell has me craving apple pie and an entire Thanksgiving spread. You get that buttery nose and decadent finish that is common in a lot of oaked Chardonnays so often imitated in California, but you also get these nutmeg-y spices, a slight nuttiness and tangy apple and pear flavors that all combine in an irresistible balance.
How Chardonnay can go wrong
These decadently buttery & vanilla flavors can go severely wrong when over exaggerated. When producers get only those, they loose a LOT. Ever have a Chardonnay that tastes like the movie theater artificial butter flavor that gets you thinking someone held this bottle of wine up to one of those butter pumps and doused it good? Yeah…pretty gross…I mean, unless you’re nineteen and hate the way wine tastes. But, I suppose we can’t throw the value of these wines out entirely, if they act as a segue into wine drinking for so many people, we just have to hope they won’t get stuck there. So, when you are after that full, rich style of Chardonnay that so many California and other new-world wine makers are after due to the large market of people looking for wine that doesn’t taste like wine, but you still don’t want fake tasting junk, think balance. It’s the same reason we use tart apples when baking – to seek that balance.
Oak vs. Steel
Don’t write off oaked Chardonnays because so many people are ragging on them now, some of the most sought after Chardonnays in the world are done in oak, just seek out ones that still respect and showcase the fruit that wine was made from and the land where it was grown. Partially oaked wines, or wines that have been aged in more subtle French oak as opposed to American oak, or wines that have been aged in older oak barrels that are more neutral as opposed to brand new oak barrels all give the fruit more of a chance to shine through – lots of oaky options for the refined palate! On the other end of the spectrum are Chardonnays done entirely in stainless steel vats or barrels. White Burgundies from the cooler area of Chablis tend to stay away from oak, and combined with being less ripe to begin with, they can be incredibly minerally, lean and austere. Side by side with a heavily oaked version you’d likely put money down that they aren’t even the same grape. Lucky for everyone, many many producers all over, regardless of climate, are starting a trend in un-oaked or ‘stainless’ Chardonnays after so many years of chilled butter in a glass coming out of California and opening the door to an incredible range flavors.
Light and fresh with fruit that seems to evaporate on your tongue, going for one of these on a hot day can be a real re-start button for your brain in the ‘what is Chardonnay’ category.
These wines have a lovely bright acidity on the finish and fantastic fruit profiles ranging from apples and pears to tingly melon. Many producers have even come up with names that play on this unoaked winemaking style, lending hits at steel, or simply putting un-oaked on the bottle to make things clear for everyone, which is helpful. Light and fresh with fruit that seems to evaporate on your tongue, going for one of these on a hot day can be a real re-start button for your brain in the ‘what is Chardonnay’ category.
T’s note: Serve your chilled wine in small mason jars, perfect for hot summer evening get togethers
Chardonnay’s that are just right
Ok so now, lets say you don’t like over oaked Chardonnays but you also don’t like ones that are too ‘dry’ or acidic on the finish – how about one that is not done in oak but still has a richer, rounder finish? Sounds perfect, right? Well, luckily, they exist as well! I’d have to say my favorite Chardonnay discovery as of late are those that go through partial malolactic fermentation. This is a second fermentation that nearly all red wines go through to convert harsh malic acid to the softer lactic acid (found in milk), but it’s winemakers choice when it comes to whites, and many would be too flabby and flat after the second fermentation. But, when you have enough acidity, and stop the second fermentation at a point where some of that acidity is still retained, you can get a supple finish without any buttery vanilla to overwhelm the fruit. Since these don’t require the expensive use of oak barrels they can also be an incredibly bang for your buck for that in-between, best of all worlds quality bottle.
A last little note to leave you with, don’t forget, one of the 3 allowed and main grapes in Champagne is Chardonnay! And aren’t those different! Blanc de Blanc indicates all Chardonnay, and next time you taste one, I bet you will be able to pull out those baked apple flavors and generous acidity and let it mingle in your brain with what you’ve learned through your other Chardonnay experiences.
Breana Field In April of 2009 I packed my teal Ford Escort with a cat, a dog, my bicycle and what little else fit, camped across the country for three weeks, and then I was a Portlander. Here I found the community I was looking for, complete with people that enjoy all my favorite things – hiking, yoga, biking, good food, good company, etc. – I learned to ride a motorcycle, and I fell in love with wine. Questions? email me at: breana@eatingisart.com
In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what’s on their tables, in their cups, the day’s color, sound, and mantra as told through a picture and a post.
All photos via Angela Sinclair
Gardening, especially for folks in arid, hot Arizona, can be a challenge. The natural southwestern United States landscape is amicable towards hardy, sturdy plants that can withstand huge temperature swings and long, dry stretches. It’s no wonder that Angela Sinclair, an interaction designer who lives in Phoenix, was struck with the idea to help foster creative container gardening in the area. She herself is an avid gardener, not only growing her own food, but cooking it as well. Her friends believed that gardening and growing their own fresh food was out of their reach, even an impossibility for them. Angela decided to show them otherwise.
Fresh Start gardens became Angela’s Master’s thesis project. It was a turning point for Angela because she realized that gardening was the intersection of all of the things she was looking to explore and connect (community, health, authenticity, etc) and Fresh Start was born. At its core, this project grew out of a desire to empower her friends and others like them, who didn’t believe they were capable of growing a garden.
Angela held a kickoff event on April 16 at the downtown Phoenix Public Market. She created an interactive booth encouraging and enabling people to start a small container garden. Keeping it small-scale and intimate, she gave a single container to each person who could then choose to plant with radishes, lettuce, or spinach. Fresh Start and Angela provided the materials and instruction. People were really enthusiastic about the project and quickly filled up all the available spots! For folks to follow-up with, Angela hosts a social networking community as a forum to ask questions, post photos, and share experiences. The project is still under way as people’s starter gardens are still growing.
I personally love this project for so many reasons. Community-centric, giving back, and providing tools for growth and learning are all priorities I ascribe to design and designers alike. And she did a great job with the aesthetics of the project as well. All the signage pieces were designed to be both sustainable and low-cost, using cardboard and a laser cutter. Angela made sure that no space was larger than what she could print at home, skipping large format printing in favor of small sections that she could glue behind the openings (genius). The signs have an organic yet industrial feel with the cardboard, hardware, and colorful images. Congratulations, Angela!
1.
embrace my talents as well as my short comings.
2.
swim in my pool at least three x’s a week.
3.
focus focus focus.
4.
reach out to those who my inner critic says I shouldn’t.
5.
befriend my inner critic.
6.
obtain a Kombucha mother and make a never ending supply.
7.
give myself the same advice I give my best friends.
8.
find my niche/tribe through authenticity and sincerity.
9.
have more sparkling cocktails in my life.
10.
get married.
How about you?
In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what’s on their tables, in their cups, the day’s color, sound, and mantra as told through a picture and a post.
Photograph: Justin Walker. Art direction/food/concept: Dimity Jones.
Dimity Jones is an Art Director who writes a sassy little blog called Three to One. Her perspective is fresh, real, and smart, and her images are captivating. The day I found her site I tweeted about her—something along the lines of: I love it and this Dimity lady is beyond incredible.
The next day, I received a thank you email from her out of the blue. This stopped me in my tracks (hear the record screech now) and two things went through my mind. First, it was another reminder that the internet does in fact listen (why does this boggle me at times, still?). Second, that this woman who I admired emailed to thank me for a simple tweet. I’m not going to lie, this blew my mind at first. But after getting to know Dimity, this small yet extremely kind gesture was only the tip of the iceberg—she is a force of bright enthusiasm and creativity that is absolutely contagious.
Photo, styling, concept, art direction: Dimity Jones.
Since first spotting her blog, I had been planning on contacting Dimity in the near(ish) future to introduce myself to a fellow creative/food lover who’s work I admired—down went her name and site on my infinite list of to-do’s. But she beat me to the punch and emailed me first—with gratitude! I took it as a sign and asked her to do a little Q & A for all of us and she graciously accepted.
Thanks so much, Dimity, you are amazing.
Photograph; Squire Fox, Prop styling; Tara Marino.
1.
I am a mildly eccentric food person.
2.
My mother was a part time model in our small town. I still have a photo of her licking a crepe paper lolly-pop. She later came to be a caterer. We always bonded over food recipes, and food magazines.
3.
I’ve always worked in food, but when I moved to the states I spent time art directing in fashion and beauty magazines, which was a challenge because I don’t wear make-up and I dress ridiculously bad.
4.
I have art directed a lot of celebrity cover shoots. I have a great photograph of John Travolta with his hand on my boob. (Unintentionally, of course)
5.
Although I’m of Danish/Northern Scottish descent on my mother’s side, my grandmother on my father’s side is half Asian.
6.
My first art directing job was at Gourmet Traveller magazine when I was 19. My first shoot was with Quentin Bacon. I guess you could say I was very lucky from the get-go.
7.
My first rock concert was AC-DC, with TMG and Sherbet at the Tamworth Town Hall. I was so scared of Bon Scott, he made me cry.
8.
I wanted to be a forensic scientist but later a package designer. Now all I want to do is cook.
9.
I went to a Presbyterian boarding school. Thus I wore a tartan Tam-O-Shanta with a pom pom for a full 6 years.
10.
I was a toilet cleaner in the morning and a salad chef in the afternoon, a winter season in Soelden, Austria.
Photo: David Malosh, Food styling: Adrienne Anderson, Prop Styling: Tara Marino. Art Direction/Visual concept: Dimity Jones.
11.
I grew up in the country music capital of Australia, near the Guitar shaped Bus Shelter and the Giant Golden Guitar. Sort of like the Nashville of Australia, but I little more redneck and a little less cool.
12.
I’m obsessed with my Polaroid camera, but I’m running out of Polaroid film.
13.
When the bridges flooded in the small town I grew up in we didn’t have to go to school. Thus, my mother had a great pantry. I’m still trying to emulate it.
14.
I used to travel at least twice a month for work, but I have a terrible fear of flying.
15.
My brother, ironically, is a flight attendant for British Airways.
16.
I had an art exhibit in 1994 and sold 17 paintings. I haven’t painted since.
17.
My 7 year old son was born profoundly deaf. He now wears a Cochlear Implant and can hear and speak really well (funnily enough it bugs me when people play that silly game… when they have to choose whether they’d rather be deaf or blind… people say they’d rather be deaf, but I think until you ARE deaf, you just don’t know).
18.
I spent time in a Turkish hospital in Istanbul.
19.
I designed my own magazine when I was age 11 and called it (surprise!) “Dimity”. It contained Nancy Drew-like mystery stories coupled with cute fashion accessories. I still don’t know why someone hasn’t thought of this combination.
20.
If I had to eat three things for the rest of my life. It would have to be eggs for sure. (preferably from Hoovers on Hammertown Rd, who’s yolks are the perfect deep yellow-orange) Curry Mee with young tao foo from Nyonya or any Malaysian noodle soup dish (with the wide broad rice noodles) and then local fresh shucked oysters.
Photo by Squire Fox. (Concept and Art Direction: Dimity Jones)
Self-doubt can creep into my life like wild mint. With soft aggression and stealth, it bursts forth with every intention of taking over my entire garden. It uses up nourishment from my soul’s fertile soil and emits a smell that becomes familiar, comforting—dare I say fresh, even? This weekend was a wake up call to not let myself get so comfortable with my fears, but to get out of the habit of letting them have their full share of my life’s “soil.” Fear, like mint-gone-wild, takes up too much valuable space. It chokes out my dreams, the reality of where I am presently, and pursuing where I want to go next.
This weekend I encountered a few parts of myself I had been keeping tucked safely away from my consciousness for years. This is a strange sensation—meeting a part of you that you didn’t want to know, but just barges right in like an unwelcome guest at Sunday night supper. At the Eat, Write, Retreat conference, I also met incredible folks who were just doing what they loved. Imagine! Only doing what you love and not thinking about the consequences. There is a big part of me that tries to live this way—constantly readjusting, bringing my focus back in line with what my gut reactions are, and then going for it. Art, eating design, health, more design, and photography (read: creative) are some of the pursuits and wonderfully rich paths I’ve learned and continue to learn so much from. But there is another part of me that worries—worries that I’m not doing the “right thing” (whatever that means) or I’m not focusing enough on what I should be doing (the word “should” always raises a red flag for me). Notice a pattern here? I sure do.
Like an ashamed mother, I’ve held back parts of myself for fear of not being good or good enough. “Would you rather be good or whole?” is a question I love. Obviously the answer is whole, but when I get uncomfortable I inevitably revert back to hiding those aspects of myself that make me feel scared—instead of steadily aiming straight for them. This weekend, I realized how unfair it is of me to hide from myself and not live a whole life. When I hide, I am preventing myself from giving the world the gifts that come from being who I am.
But let’s be real, mint isn’t all bad and does have it’s place in the garden. It brings a freshness and vitality to our palates, even if it does tend to have an overbearing personality. This is a good way to look at our fears too. They’re there for a reason and they do add a certain vibrancy to our lives—even if it’s just the challenge of over coming them; when you do, it’s exhilarating. So instead of choking out all that mint, try making a daily practice of checking on it, trimming it back, tending it carefully. When I take the same approach to fear, I realize those fears aren’t unmanageable and in fact have a particular and useful place in the garden of my life. Who would have guessed? Certainly not me.
Anyone up for a mojito?
In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what’s on their tables, in their cups, the day’s color, sound, and mantra as told through a picture and a post.
