Color. Give Me Some Color.
September 29, 2024
I’m thinking about the holidays already. Mainly because I’m thinking about switching things up. Known for keeping decorations simple, quiet and natural I’m feeling the need for some color. Lots of it. I used to have it in abundance with my collection of vintage mid-century Christmas ornaments piled everywhere, but as I’ve gifted them off I find I need to add a little something something to the remaining mix. The varied collection of assorted brights from Terrain could augment things beautifully. From mixed brightly colored enamel-like balls, mixed bright LED light strings, garlands and wreaths I’m sure I’ll find what I need to compliment my remaining collection. You might want take a look through their newest seasonal offerings as well. If Covid has taught us anything, it’s that the good stuff disappears quickly
photo: gp
photo:gp
photo: gp
photo gp
photos: Terrain except where noted
A Little Garden Inspo
September 24, 2024
The Modern Garden:The Outdoor Architecture of Mid-Century America by Pierluigi Serraino is available for preorder now from Rizzoli. A thorough look at mid-century gardens and landscaping and how it enhanced the architecture of such greats as Richard Neutra and Frank Lloyd Wright is inspiring. Through the over seventy projects documented we see how the landscape was used to connect the architecture to site as well as creating outdoor spaces for people to live in. A perfect gift of for the lover of mid-century architecture or an invaluable resource of ideas if you are looking to add a mid-century twist to your own outdoor space.
photo: Rizzoli
Safe Bet
September 18, 2024
Now is the time for farmers markets and local farm stands to showcase the local harvest. It’s a safe bet that the produce was not only grown locally and organically but none of it has been sprayed with Apeel. While the jury might still be out, I for one am not interested. I do not wish to find out at a later date that while keeping fresh fruits and vegetables looking good on the shelves longer Apeel might actually contribute to some serious health issues. No thanks.
I love the apple cider at my local cider mill. I sometimes love it better with a shot of bourbon.
Cold packed new dill pickles are a fun project I look forward to every year.
The addition of sour cream and a sparkling crumb top is reason enough to try this Sour Cream Apple Pie after a trip to the orchard.
My bright and sunny Chow Chow Relish starts with locally grown cauliflower, onions, yellow peppers and cabbage. Good for you turmeric gives it it’s bright inviting color.
Nectarines in a simple late Summer Crostata. I used this recipe from Ina Garten which features apples.
Once I made this Brown Sugar Hubbard Squash Pie I abandoned my standard Pumpkin Pie recipe. I think it might be the roasting the squash in the oven to create the puree or the brown sugar that made the difference. My plan is to pick up these sculptural squash now and use them as Autumn decoration until November, make the puree and freeze it until I need it at Thanksgiving.
photos: gp
Looking Back
September 11, 2024
Quite simply, to my mind, there was nothing like them. They defined simplequietmodern for me. And, the lives lost? Unforgivable. Never forget.
photo: Balthazar Korab 1976
Chopped,
September 3, 2024
but not too chopped. My favorite Fall/Winter salad stepping into the queue now that it’s September. Great for lunch or as a main for dinner this salad has it all; sweet savory, crunchy and creamy. An adaptation of my ” go to” holiday salad of frisee’ , Bosc pear, walnuts and blue cheese, this take starts with a perfect fall base of shaved Brussels Sprouts. Add in some red onion, blue cheese or gorgonzola, julienne Bosc pear and a bit of candied walnuts. The simple dressing of olive oil, apple cider vinegar, a hint of garlic and a tablespoon of maple syrup finishes it off perfectly. No measuring needed here, add as much or as little of each as you’d like. Cutting the pears or apples into small batons compliment the thinly shaved Brussels Sprouts and red onion. Keeping the blue cheese chunky and the Walnut halves quartered results in sort of chunky chopped salad that hits all the right notes. Lunch for one, supper for two or a large platterful for a group, I’m sure this salad will pop up in your rotation as often as it does mine.
photos: gp
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