can you believe it’s already september? september, you guys! in retrospective, the year 2013 (so far) has been a rather tough one. and still i can state i’m really in a good place. yes, i guess i’m happy. and i’m rather proud of this. but… to say that i’m surprised it’s already september (might as well fast forward to christmas…!) is an understatement. i have no clue where summer went, where the days went. they just… slipped through my fingers. every now and then, it’s nice to remember a few things. to take pictures helps me do that, to keep the memories. people often say ‘don’t spoil the moment by taking pictures!’ – but isn’t it just the opposite? like the pretty, white hydrangeas that were blooming on my balcony, for, like, 20 seconds, this summer. or the cherries, and the watermelon dinners…! where have you gone? and the butterflies! i’m not willing to let you go away just yet. stay a while! but then again, the colors of autumn start to appear and it’s kind of soothing. i think it will be good.
i read a good statement the other day:
‘in the end, everything will be good.
if it’s not good, it’s not the end’.
let’s hope we can say that about the end of 2013, when it’s finally here. until then, i’ll just reminisce in the colors and pleasures of summer, one more time. daydreaming allowed. i’m sending you warm hugs!
ps: another recipe from my fantastic friend and neighbor, j. thank you! *schmutz*
1 cup canned artichokes (drained, but keep the oil)
1 garlic clove
1 lemon, juice
1 cup philadelphia
1/2 cup parmesan, grated
1 tsp. salt
purple basil leaves for decorating
bread or crackers to spread it onto
drain the canned artichokes and keep some of the oil. chop roughly. put everything in a food processor and pulse until everything is well blended. season to taste; maybe with a little more salt, some pepper, some more lemon juice. if you think the spread is too thick for you just add a bit of the artichoke oil and maybe a little vegetable bouillon. but really, there is no way you can go wrong about this. drizzle with olive oil (just for the look of it). spread in thick layers onto fresh baguettes. voilà.
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