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Š 2012 The Violet Cover photo: Yossy Arefi-Afshar This photo: Samantha Shorey
Contents open
Director’s Letter 5
live
Do Something! 12
Back to School 14 create Make Something! 18 Blossom: Calliopsis 20 nurture We Recommend 23 Take a Hike 24 explore A New England Fall 29 nourish Four Soups for Fall 38 From Scratch 46 Oatmeal 50 play The Alchemy of a Gathering 57 embellish Simply Fall 61 Wrap It Up 70 Hair-DOs 74 love Project Life 78 Cozy Dates for Fall 82 muse
A Chat With a 12-Time Olympic
Medalist / Food Lover 85
Do Something That Scares you 88
close
Back Story 92
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{Open} verb * remove the covers or wrapping from
Director’s Letter back to the basics
Every year when the Fall season rolls around, we are faced with the
But really, the most important task we are faced with day to day
task of reevaluating our lives. Maybe we don’t realize it, but as the
is to open our eyes and take in the changing world around us. It
nights grow longer and the air colder, that adventurous spirit of
never fails to amaze me how the new colors in a leaf manage to take
Summer fades and, often, the most basic elements of our lives
my breath away. Above all else, the Fall season serves as a wonder-
become the most valuable. Summer trips and hot-weather adven-
ful opportunity to take a look at our lives and think about what
tures have tired us out, and we’re ready to simplify a bit. Luckily,
really makes us happy.
this season is perfect for doing just that. Whether it’s lighting your apple-spice candle or drinking a hot cup of coffee on a chilly Fall morning while catching up on the news or your favorite blogs, it’s hard not to appreciate the little things in life. I remember being nervous last year to launch our Fall issue. This season is so important to me, personally, that I never feel like it’s possible to accurately capture all of its romance in a magazine. And maybe that’s because it really isn’t possible. Fall is fully experienced breathing in the crisp air, crunching leaves with your
Camilla Salem Founder & Director
boots, and roasting pumpkin in your kitchen. So we recommend soaking in this issue, and then putting your computer to sleep so that you can truly savor the season. Take an afternoon to make your own candles (page 18), wow your friends and family with delicious pies made from scratch (page 46), or wear your favorite scarf (page 70) and go see a football game with a buddy (page 13).
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Contributors meet our fall- obsessed team
CAMILLA SALEM
ASHLEE GADD
JA SMINE L . H .
JACKIE PFEFFER
EMILY RACK
MOLLY YEH
DIRECTOR
MANAGING
MYER S
CONTRIBUTING
CONTRIBUTING
CONTRIBUTING
Camilla is a 6’0
EDITOR
CONTENT EDITOR
EDITOR
EDITOR
EDITOR
tall California
Ashlee is an aspir-
Jasmine is a
Jackie lives in New
A curly-haired,
Molly is a Brook-
native who enjoys
ing writer & ama-
southern Cali-
York’s Hudson
library-loving girl
lyn-based food
food (a lot), docu-
teur photographer
fornia
Valley with her two
split between
writer, classical
mentary films,
residing in Sacra-
native living in
dogs, Rocco and
Ottawa (journal-
percussionist, and
and daydreaming.
mento, California.
Long Beach, CA,
Suzette. Known as
ism school) and
mustard collec-
She is a graduate
When she’s not
with her super-
“the resident pa-
London (home).
tor. Originally
of U.C. Berkeley’s
making lists and
hot, hair stylist
parazzi”, it was no
An apple lover,
from the suburbs
department of
guzzling Go Girl
husband, Levi, and
surprise that she’s
dinner party en-
of Chicago, she
Peace and Conflict
energy drinks, you
their kitties, Gretel
ended up making
thusiast & bedroom
moved to New York
Studies and admits
can find her at your
and Lily. True to
her living as a pho-
ballerina, Emily
to attend the Juil-
to having amassed
local thrift store,
her Gemini na-
tographer. Jackie
enjoys picnics,
liard School. Her
an embarrassingly
yoga studio, or
ture, she values
likes hiking, sushi
baking, 80’s post-
favorite things to
large collection
most likely, frozen
independence and
and she is among
punk and read-
do include riding
of magazines...
yogurt shop. She’s
likes to dabble
the small percent-
ing Hemingway.
her bike, eating,
so, naturally she
a self-proclaimed
in anything that
age of people in the
She loves boys
making dump-
decided to start her
joy-chooser, smile-
strikes her fancy.
world who actually
with glasses, John
lings, tap dancing,
own.
creator, and truth-
She appreciates
enjoys hanging out
Hughes movies,
and changing the
lover.
good food, good
in airports.
and listening to
subject.
Blog: Where My
coffee, and good
Blog : JacPfef
Heart Resides
people.
Blog : Champagne
Bubbles
Blog: An
Experiment in Poverty
other people’s stories. Idols include Anne Shirley and Tina Fey.
Blog : My Name is
Yeh
CELE STE NOCHE
B RIT T Y WE SELY
KENZA SALEM
YOSSY AREFI-
SOPHIE SMITH
CONTRIBUTING
Britty lives in
Kenza is 17 year old
AFSHAR
Sophie is an
EDITOR
northern Cali-
with a passion for
Yossy is a New
aspiring to-be-de-
Celeste is a Bay
fornia with her
Shakespeare and
York–based
termined currently
Area native whose
husband, dog kid,
all things old fash-
photographer and
living in Boston.
life dream is to
and fat cat. She
ioned. She finds
baker. Originally
She loves food,
travel the world.
works by day in
herself looking at
from Seattle, she
weekend adven-
A recent Stanford
community benefit
life through some
left her Northwest
tures, drinking
graduate in English
and by night is a
seriously dramatic
roots to follow
coffee, and de-
and Classics, she
slave to the pen.
lenses and like so
her heart east
vouring books on
loves her ukulele,
Britty enjoys sweaty
many teenagers
where she spent six
the T. When not in
film photography,
yoga, dark coffee,
considers herself
years honing her
the office, she likes
stargazing, and Mr.
homemade bread,
well beyond her
baking skills in
to fill her time
Darcy. She splits
morning light,
years. She’d much
restaurant kitchens
with what inspires
her daydreaming
music with soul
rather be having
and building
her: taking photos,
equally between
and sharing a table
steak frites with
her photography
drinking coffee,
food, Europe, and
with friends.
Badoit in France
portfolio. She loves
being outside,
what to be when she
than going a high
her trusty Pentax
and cooking for
grows up.
school dance.
film cameras and
friends.
Blog : Wanderlust
Blog: My Treasure
Blog: Britty Wesely
Trove
baking seasonally inspired treats. She
Interested in contributing to The Violet? Send a short pitch to ashlee@ thevioletonline. com.
Blog : Just Live
Into It
longs for a house with a garden and some chickens out back. Blog : Apt 2B
Baking Co.
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Even More Contributors
SA M ANTHA
CHEL SE A COSTA
SYDNEY FORD
ALLISON NIMLOS
ELISE BLAHA CRIPE
SHORE Y
Chelsea is a blog-
Sydney is a twenty-
Allison recently
Elise is an avid
Samantha Shorey
ger by day and a
something who
left the career
Project Lifer
lives in a lit-
musical theatre
believes in the
world to pursue a
and designed the
tle New England
performer by
power and grace of
second degree in
Seafoam kit, which
town where she is a
night‌ or some-
simple things like
nursing with the
is scheduled to
reader, writer, and
times vice versa.
smiles and being
goal of becoming a
launch this Fall.
romantic (see also:
Her blog, Lovely
awake when the
diabetes educator.
She blogs about
graduate student).
Indeed, focuses
sun rises. She loves
Her favorite things
craft projects
She believes that
on a DIY lifestyle
writing, floss-
include getting lost
and her life in
photos should look
and all the hap-
ing, and being on
in a book, playing
Southern Califor-
more like memo-
piness that comes
time. She currently
with her cat, and
nia. She believes
ries, which is prob-
along with it. She
lives somewhere
spending time with
everything is what
ably why she loves
recently relocated
between NYC and
her friends and
you make of it.
35-millimeter film
from NYC to LA,
San Francisco as
husband. She lives
and late golden
where she and her
she drives across
just outside of New
husband are loving
the country on
York City.
the California
the adventure of a
sunshine.
lifetime.
Blog: Lovely
Blog: The Great
Indeed
Lung Run
light. Blog : Ashore
Blog : With Faith &
Grace
Blog : enjOY it
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{Live} verb * remain alive
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Do Something! six ideas to help you soak in as much of fall as possible
Words by Emily Rack Photos by Yossy Arefi-Afshar
bundle up and head out for a
able to create useful things. Sure, we’re all
look instantly. There’s never a shortage in
nighttime walk!
computer savvy and can appreciate a good
thrift stores, not to mention the scores of
The days of long, languid summer strolls
craft on Pinterest like nobody’s business,
them on Etsy.
may be coming to a close, but that’s good
but actually making something tangible
news for those of us who like to dress up
go to a football game!
doesn’t factor into our lives very often.
in layers, grab a friend, and head out into
Does your grandmother know how to
the cold night air (perhaps with a thermos
knit? Of course she does. And your mom
of tea). Something about walking around
probably knows a thing or two about it too.
on cool autumn nights is romantic and
Help save these kinds of skills. Get yourself
promising and unsullied all at the same
two needles and a skein of beautiful yarn,
time. Lace up your boots, head out the
and learn how to knit something. A scarf
door, breathe in the smell of lit fireplaces,
or a dishcloth is a simple place to start
and pretend you’re part of a scene in a Meg
because there’s no pattern to follow. Once
Ryan movie.
you get the hang of it, you can continue
make preserves!
pretty effortlessly until you’ve created
Gather up as much produce as you can
something lovely (and maybe a little sloppy
from the Fall harvest, and capture it in
on your first attempt, but we’re happy to
jams, preserves, and pickles that will last
call it “rustic”).
you for months. They are relatively easy
find a great coat!
to prepare (save time by sterilizing jars in
Vintage coats are one of the great delights
a clean dishwasher), make for a fun day
of life. Maybe that’s an exaggeration. At
in the kitchen, and will remind you of
the very least, they are one of the great de-
summer every time you spread a dollop of
lights of the style world. Fewer things hold
spiced apple-fig jam on your toast or finish
up so well over time and are so strongly
off a charcuterie plate with a few home-
imprinted with the essence of a certain
made pickled beets.
decade. Whether it’s a fur-lined 1940s
knit something!
beauty, long 1990s wool coat, or a retro
It’s amazing how far we’ve come from being
When is the last time you saw a live football game? High school maybe? This, to me, is one of the quintessential, American Fall activities. Channel a little Charlie Brown, throw on a scarf, and head to a game (whether big league or backyard). An afternoon spent cheering from the sidelines might just get you in an Autumn mood. carve a pumpkin!
And while you’re at it, go to the patch and pick it out yourself. There is something to be said about the whole process of hunting down some fine orange specimens (maybe some gourds for good measure too), taking them home, and giving them the goofiest faces you can. Roast the pumpkin seeds too. In fact, roast a whole pumpkin. It’ll be divine in soups or as the filling for your own pumpkin pie.
1960s swing jacket, you can update your
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Back To School By Allison Nimlos
Even though New Year’s Day is traditionally the time to start fresh,
1. The Seven Year Pen: Invest in a quality pen for ample note-
there’s just something about Fall that begs us to get organized with
taking.
fun notebooks, smooth pens, and life-saving planners. We think
2. Planner: Whether you’re tracking class assignment, social en-
now is the perfect time to stock up on the supplies that will help
gagements, or health benchmarks, Erin Condren has something
you close out 2012 and start 2013 with a bang. Whether you’re back
for everyone.
in the classroom or just enrolled in the School of Life, we think
3. Messenger bag: Function meets style with this popular
these unique items are ideal for expanding your horizons while
messenger bag.
having a little fun too!
4. Bento boxes: Lunchtime has never looked cuter with these
If you’re yearning to keep learning, but higher education just isn’t
Japanese-style lunch boxes with multiple storage options.
in your budget, check out www.edX.org for free online courses
5. Healthy snacks: Be kind to your mind, body, and earth with
from schools like Harvard, MIT, and UC Berkeley.
these nutritious on-the-go snacks. 6. Recycled notebooks: Save the planet while saving your brilliant ideas with these 100% Post Consumer Waste Recycled notebooks. 7. Desk organizer: This modern desk organizer can be stacked to suit your needs. 8. Coffee mug: Save money by making your own coffee then carrying it in this faux paper cup. 9. On Writing Well: Writing is a necessary skill for any profession, so brush up on your grammar and style with the only book you’ll ever need.
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{Create} verb * bring (something) into existence
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Make Something! bring light to your chilly fall nights with candles
By Chelsea Costa
Fall just may be my favorite season. I love the feel in the air when the temperature finally cools and the last days of summer blaze out. Without fail, I always crave things that are comforting and cozy, which makes these candles the perfect Autumn DIY. Don’t let them intimidate you; it’ll be much simpler than you think. And this Fall, I’m all about simplicity.
gather your materials:
Start by breaking up the wax into small
candle wax
chunks with the hammer then prepare
candle color blocks
your glass containers by inserting a wick
essential oil in your choice of fragrance
in each. Wrap the top of the wick around a
wicking with wick clips
bamboo skewer, and be sure that the wick
double boiler (line the top portion with
clip reaches to the bottom of the glass.
foil)
Balance the skewer on the rim of the glass.
hammer
Before you melt the wax, have the essential
bamboo skewers
oil and some shavings of your color block
funnel
prepared; the wax will melt quickly.
glass containers in various sizes
Drop wax chunks into the lined double
scissors
boiler, and heat on high. As soon as the
stovetop
wax is fully liquefied, drop in the color shavings and approximately 6-7 drops of essential oil. You may need to play with specific amounts of color or scent,
depending on your preference. Thoroughly mix with a bamboo skewer until the color is even. Remove the wax from the heat, and, using the funnel, carefully pour into the glass containers. Fill to about a half an inch below the rim of the glass. As the wax cools, it will contract and form a hollow portion in the center of the candle. Save some wax to fill this in. You can leave the wax in the double boiler and just reheat when you need to fill the hollow spot. For larger candles, this can take up to about one cup of wax, so be sure that you have enough to begin with.
Allow the wax to fully cool (this may be as
mantle‌ and even better as an Autumn
long as overnight), and trim the wicks.Â
gift for a sweet friend.
After your wicks are trimmed, your candles are ready! These would be absolutely perfect at a Fall table setting or on the
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Blossom calliopsis: a fall bloom
By Camilla Salem
Plains coreopsis, also known as calliopsis,
mental, often used for road beautification
is one of those flowers that scream Fall.
purposes.
The yellow and burgundy colors of the wildflower effortlessly bring the season into your home, but it’s wonderful to know the background story of the blooms you buy or plant. Its genus name, coreopsis, actually comes from the Greek word for “bug,” so it makes sense that the flower
Grab a big bunch of the wildflower at your local flower store or grocery store (or off the side of the road should you find them), and place them in a terra-cotta vase or a mason jar. Cut the ends of the flowers every few days, and change the water to keep your blooms looking bright and happy.
is incredibly popular with all kinds of insects, especially bees and butterflies. As a native wildflower of the Southern United States, Native American once used the root and blossoms of the plant for teas (which was said to have medicinal purposes) and dyes. These days the flower is mostly orna-
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{Nurture} verb * care for and encourage the growth or development of
We Recommend three things we’re loving this season
By Emily Rack
BOOK – The Immortal Life of Henrietta Lacks
WEB SERIES – American Hipster Presents
MOVIE – Like Crazy
This book is one of the most compelling
This YouTube series is a mini-docu-
Romantic and beautifully shot, Like Crazy
and important pieces of nonfiction of the
mentary showcase of trendsetters all over
is an honest and complicated film about
last few years. It delves into the story of
America. From the Detroit Party March-
an American boy (Anton Yelchin) and an
Henrietta Lacks, an impoverished, South-
ing Band to Philadelphia go-go girls to bi-
English girl (Felicity Jones) who fall in love
ern, tobacco farmer whose cancerous cells
son farmers in Austin, American Hipster
under difficult circumstances. The sound-
were famously used in groundbreaking
Presents is a fantastic peek into the world
track and cinematography are perfection,
research for decades without her family’s
of the quirky, the independent, and the
the chemistry will make you swoon, and the
knowledge. Although not an easy read,
downright rad.
story will have your heart aching in the best
by Rebecca Skloot
the story is broken up into journalistic
way possible.
research, anecdotes exploring the life and death of Henrietta Lacks, and the science behind her unusual case. Rebecca Skloot’s perseverance and hunt for truth shine and make this an absolute must-read for savvy girls.
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ta k e a hik e By Jackie Pfeffer
“Soon the terrain began to change. The landscape was still arid, but juniper trees, piñon pines, and scrub oaks started popping up. Occasionally I passed through shady meadows thick with grass. The grass and the trees were a comfort to me. They intimated that I could do this. Until, that is, a tree stopped me in my path. It had fallen across the trail, its wide trunk held aloft by branches just low enough that I couldn’t pass beneath, yet so high that climbing over it was impossible. Walking around it was also out of the question: the trail dropped off too steeply on one side and the brush was too dense on the other. I stood for a long while, trying to map out a way past the tree. I had to do it, no matter how impossible it seemed. I backed up to the tree, unbuckled my pack, and pushed it up and over its rough trunk, doing my best to drop it over the other side gently. Then I climbed over the tree after it… The thing about hiking the Pacific Crest Trail, the thing that was so profound to me that summer—and yet also, like most things, so very simple—was how few choices I had and how often I had to do the thing I least wanted to do. How there was no escape or denial. No numbing anything down with a martini or covering it up with a roll in the hay. As I clung to the trees that day, attempting to patch up my bleeding finger, I considered my options. There were only two. I could go back in the direction I had come from, or I could go forward in the direction I intended to go. And so I walked on.”
Hiking is a term that encompasses so many
you’ve never hiked before, a walk through
terrains, difficulty levels, and lengths
historic land might be perfect, while oth-
of trails. It can describe my pre-workday
ers might prefer hours on a mountain
jaunt with my dog, a few hours of rock
trail. Once you’ve decided on a hike, plan
scrambling, or the three months on the
accordingly. Pack a bag, wear a good pair
Pacific Crest Trail detailed in Cheryl
of shoes (sneakers or hiking boots), and
Strayed’s memoir, Wild. It offers both
bring a buddy. Lastly, be sure to allow
physical and mental benefits, acts as a
yourself plenty of time to enjoy it. Hikes
low-budget pastime, and awards gorgeous
aren’t meant to be rushed, so take breaks,
scenery, great memories, and an enormous
sunbathe in a clearing, go swimming if the
sense of accomplishment.
opportunity arises, and take in every last
Excerpt from Wild: From Lost to Found on the
one every now and then.
Pacific Crest Trail by Cheryl Strayed
With so many options as far as hiking goes,
It’s no secret that hiking is a healthy activity, but in addition to the more obvious
detail of that view. Pack lightly, travel far:
health benefits that any exercise brings, like preventing heart disease, the Ameri-
❖ A backpack that’s comfortable and
can Hiking Society reports that it can also
lightweight. I keep it old school with this
decrease high blood pressure, prevent os-
one: Jansport Slacker Backpack
teoporosis, and relieve chronic back pain. Additionally, hiking is a great way to improve and maintain mental health. When
❖ Plenty of water. We like carrying this water bottle: LifeFactory Glass Water Bottle
you’re hiking, you’re moving, which causes your brain to release serotonin
❖ Snacks. We like these: Clif Bar Energy
and endorphins: the chemicals that make
Bar (or get creative and make your own!)
you feel happy. Combined with fresh air, a break from the stresses of everyday life, and the stimulation of your senses, hiking ends up being a healthy, refreshing, happiness cocktail that you can be proud to
❖ A durable camera. We like this one: Olympus TG-1iHS 12 MP Waterproof Digital Camera
❖ A cell phone (in case of emergency).
consume. Leave your work e-mail or that looming exam at the trailhead and allow yourself to be present. Take in your surroundings – the scenery, the smells, the sounds –give your mind a break. It needs
❖ Trail maps or information. ❖ First aid kit. Make sure it includes moleskin in case your shoes start bothering you. Nobody likes blisters.
a little research can make your day. Contact the National Park Service or do a search for popular hikes in your area to see which ones sound most attractive to you. If
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Five Reasons to Bring a Buddy:
1. safety.
If you fall off the side of
a mountain, twist an ankle, or have an encounter with a not-so-friendly living thing (e.g. bears or deranged mountain men), you’ll have someone to go get help, distract, or protect you. Plus, people are much more likely to believe that you saw a
My ideal hiking buddies:
moose if someone else is there to back up your story.
2. encouragement. If you’re doing a challenging hike, a friend can mean the
difference between moving forward or turning back, and if you get stuck, they can
Man’s best friend.
quite literally give you a hand.
3. conversation. You can certainly have a good chat at Starbucks, but heartto-hearts tend to get a lot deeper when you’re sitting atop a cliff staring out at an expansive river valley. The astounding
My best friend.
beauty of nature makes for a philosophical mindset, and people are usually willing to talk more when they’re trying to extend a break before the long trek back.
4. romance. You could go to dinner and a movie, or you could spend an afternoon playing together in nature. Round it out with a picnic lunch at a secluded lookout, and refer back to reason number two. The adorably romantic opportunities in hiking are endless.
5. pictures. You could use self-timer, but it’s a lot easier (and much more fun) to get a friend to take a photo of you (doing yoga poses, jumping in the air, thoughtfully gazing, showing off your sweet hiking backpack) in a gorgeous location.
A new friend. Maybe one who looks like this guy.
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{Explore} verb * travel in or through (an unfamiliar country or area) in order to learn about or familiarize oneself with it
a new england fall Words by Sophie Smith
Photos by Samantha Shorey
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Fall is a wonderful season anywhere in the world. In my opinion, the Northeast especially shines in the Fall, showing its true colors. After spending the Summer on the beaches of Cape Cod, Nantucket, Maine, and Martha’s Vineyard, we New Englanders return home and welcome the crisp that lingers in the air, happily saying goodbye to the humidity until next year. The leaves start to turn, at first just dotting the trees with a few red and golden hues here and there, and then suddenly it looks as if they have been set afire with the most beautiful reds, oranges, golds, and ambers before they fall (all too soon!) and crunch beneath our feet. The smells of Fall are wonderfully comforting. You know what I’m talking about - when you walk outside and you smell that mixture of fresh air, crunching leaves, and a fire in the distance, and you just know that Fall is here. Before we have to hunker down for a long, cold winter out here on the East Coast, we try to spend as much time outdoors as possible. Lucky for us, there is so much to do! And even luckier yet, every quintessential Fall activity is accompanied by the perfect autumnal snack. Apple picking is an all-time favorite – from finding the perfect ones to snack on to choosing others to make hearty applesauce and warm apple pie. A successful day at the pumpkin patch is best rewarded with a trip to the corn maze followed by a box of cider donuts. We locals can’t blame the “leaf-peepers” who come from all over, flocking to the mountains to get a glimpse of those gorgeous Fall leaves. Once you’ve seen Vermont and New Hampshire in October, you understand the need to crawl at a snail’s pace on the highway and take it all in. If you can’t beat ‘em, join ‘em, and I would suggest doing so with a Thermos of hot apple cider and a loaf of pumpkin bread. My favorite thing to do in the Fall? I love to throw on a puffy vest and a scarf, grab a cup of pumpkin coffee, and go for a walk. Whether in the city or the mountains, Fall is my favorite time to get outside and enjoy the scenery. What I love most about Fall is the food. Soups, pies, roasted root vegetables – Fall food has a certain satisfying comfort unlike any other season. After all, the first signs that Fall has arrived are in the produce section of the grocery store. Apples from local farms arrive by the bushel, summer berries give way to squash of every shape and size, and bumpy gourds and pumpkins line the entry way.
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The best way to top off any Fall day is with a bowl of creamy New England clam chowder. It provides the comfort that we crave after a day outside in the cold air, but the taste of seafood reminds us of the fun we had in the Summer at the beach. Clam chowder is a great dish to make for meals during the week or for an easy, Fall dinner party (just add a sprig of fresh thyme as a garnish to dress it up a bit). A good bowl of clam chowder should have a few key elements: plenty of fresh clams, bacon, a creamy base, and a warm baguette to accompany it. Photo by Sophie Smith.
new england clam chowder Ingredients Ingredients: 5 pounds small to medium soft-shell clams (steamers) *note that if fresh clams are not
1. Fill two large pots with cold water. Place
and golden brown. Transfer the cracklings
the clams in one pot of water, leaving out
to a small dish, leaving the fat in the pot,
any that are dead, opened, or cracked.
and reserve until later.
Gently move them around in the water, and let them soak for a few minutes. Take them out and place them in the other pot of cold water. Rinse and repeat until the water is clear, about 5 times.
available, canned clams will do the trick
2. Put 2 cups water in a large stockpot,
2 cups water
cover, and bring to a boil. Place the
4 ounces bacon, diced
clams in the pot and cover again. After
2 tablespoons unsalted butter
4 minutes, remove the lid and gently stir
1 large onion, diced
the clams with a wooden spoon, trying to
2 stalks celery, diced
lift some of the clams from the bottom to
2-3 sprigs fresh thyme, leaves removed and
the top so they will cook evenly. Cover and
chopped (1 teaspoon)
continue to steam for another 4-5 min-
2 dried bay leaves
utes. All the clams should be open; if not,
1 1/2 pounds Yukon Gold, Maine, PEI,
steam them a 1-2 minutes longer. Remove
or other all-purpose potatoes, peeled and
the clams and strain the broth; you should
diced
have 4 cups.
1 1/2 cups heavy cream (or up to 2 cups if
3. Once cooled, remove the clams from the
desired)
shells and cut off the siphons. Dice, cover,
Freshly ground black pepper
and refrigerate until later.
Kosher or sea salt, to taste
5. Add the butter, onion, celery, thyme, and bay leaves to the pot and sautÊ, stirring occasionally, for about 10 minutes, until the vegetables are softened but not browned. 6. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn’t, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes for about 10 minutes, until they are soft on the outside but still firm in the center. 7. Remove the pot from the heat. Stir in the clams, bacon, and cream. Season to taste with black pepper and salt to taste. If you are not serving the chowder within the hour, let it cool a bit then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room
4. Heat a stockpot over low heat and add
temperature for up to an hour, allowing
For garnish:
the diced bacon. Once you have a few
the flavors to meld.
1 baguette
tablespoons of fat, increase the heat to
A sprig of fresh thyme
medium and cook until the bacon is crisp
8. When ready to serve, ladle into bowls, break up a baguette, and enjoy!
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{Nourish} verb * provide with food or other substances necessary for growth, health and good condition
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Four Soups for Fall By Celeste Noche Few things are more welcoming than a warm bowl of soup on a brisk day. Set a big pot of any of these recipes on the table, and gather around with friends, spoons, and bowls in hand. These hearty classics have been remade with a fresh twist, perfect for winding down and welcoming Fall.
apple butternut squash soup
Heat butter in a large saucepan over
Serves 6-8
and onion, and sauté until tender. Cut
1 pat of butter
the butternut squash into 1-inch cubes,
2 cloves of garlic, minced
and cook, stirring occasionally, until soft
1 medium onion, diced
(about 10 minutes). Slice the apples, and
1 butternut squash (about 3 pounds)
add to pan with spices and liquids. Bring
3 gala apples, peeled and cored
to a boil then reduce heat to a simmer,
½ teaspoon paprika
cooking vegetables until very soft (about
½ teaspoon cumin
25 minutes). Once soft, purée with an
1 teaspoon ginger
immersion blender or food processor then
1 teaspoon cayenne pepper
return to sauce pan. Serve with a dollop of
salt and pepper to taste
crème fraîche.
medium heat until melted. Add the garlic
2 cups stock 2 ½ cups water crème fraîche
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rosemary lentil soup Serves 6-8 1 large onion, diced 6 cloves of garlic, minced 3 tablespoons olive oil 1 ½ tablespoons of fresh rosemary, minced 2 cups dry lentils 3 cups stock 4 cups water 4 carrots, sliced 4 bay leaves 1 teaspoon oregano 1 teaspoon thyme 3 cups fresh spinach salt and pepper to taste Heat oil in a large pot over medium-high heat. Add onions, and sautÊ until tender. Add garlic and rosemary, stirring for 2 minutes until well incorporated. Add remaining ingredients except for salt, pepper, and spinach. Bring to a boil then reduce heat to a simmer for 45 minutes, stirring occasionally. About 5 minutes before eating, stir the spinach into the soup. Add salt and pepper to taste.
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cream of mushroom soup
Finely chop mushrooms, or coarsely chop
Serves 4
in a food processor. Place in a bowl, and
1 pound button mushrooms, cleaned
sprinkle with lemon juice. Melt butter in a
1 pound cremini mushrooms, cleaned
medium saucepan over medium heat. Add
juice of one lemon
shallots, and sautĂŠ until soft. Add mush-
2 tablespoons butter
rooms, thyme, and bay leaves, and cook
3 shallots, minced
until the liquid released from mushrooms
1 ½ teaspoons thyme
evaporates (about 8-10 minutes). Add
2 bay leaves
remaining spices and liquids, and bring
salt and pepper to taste
to a boil. Reduce heat, and simmer for 20
4 cups heavy cream
minutes. Add cornstarch, and simmer for
3 cups stock
an additional 10 minutes, adding ad-
2 teaspoons cornstarch
ditional salt, pepper, and lemon juice to
2 tablespoons minced parsley
taste. Garnish with parsley.
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spicy minestrone soup Serves 8-10 4 cloves garlic, minced 1 medium onion, diced 3 tablespoons olive oil 2 teaspoons chili flakes 1 teaspoon cayenne 1 handful parsley, thyme, and/or basil, chopped 2 cups spinach, chopped 2 tomatoes, diced 4 cups cooked beans and their broth 2 cups stock 1 cup small pasta salt and pepper to taste grated Parmesan cheese Heat oil and garlic in a large pot over medium-high heat. Add onions and carrots, sautéing until tender. Add chili flakes, and stir. Add herbs, cayenne, spinach, tomatoes, and beans. Cover the ingredients with the remaining liquid (using more or less stock), and simmer for 30-40 minutes. About 8 minutes before you serve the soup, add the pasta to cook. Add salt and pepper to taste. Serve with Parmesan cheese and homemade croutons.
Quick tip: To turn stale bread into homemade croutons, cut bread into small cubes, drizzle with olive oil, sprinkle with whatever herbs you’d like, bake for 15 minutes at 300°, toss, and bake for another 15 minutes until golden brown.
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From Scratch two piecrusts to make yourself
By Yossy Arefi-Afshar
One of the things that surprises me most
graham cracker crust
about living on the east coast is how much
yields one 9-inch crust
I’ve grown to enjoy the seasons and the transitions that come with them. I don’t like to play favorites, but the change from the melting days of Summer to the cool days of Fall is the one I look forward to
This crust is a cinch to put together and the perfect base for everything from pumpkin cheesecake to key lime pie. Ingredients:
most. The air turns crisp, I can finally
9 graham crackers (5 ounces)
pull my favorite sweaters down from stor-
2 tablespoons sugar
age, and, perhaps most importantly, I feel
1⁄8 teaspoon salt
free to crank up the oven daily without
6 tablespoons unsalted butter, melted
fear of overheating my apartment. Fall also
Directions:
signals that the holidays are just around the corner, which, in my family, means
1. Preheat oven to 325°.
gathering around a big table over a special
2. In the bowl of a food processor, grind
meal as often as possible and eating lots of
the graham crackers until they are fine
pie for dessert.
and free from large chunks. If you don’t
When you are cooking a big holiday meal, you might be tempted to skimp and buy pre-made pastry from the grocery store, but I urge you to try making your own. It tastes infinitely better, you can control the
have a food processor, place the graham crackers in a zip-top bag, and crush with a rolling pin until the crackers are finely ground with no large chunks. Place them in a bowl.
quality of ingredients, and, really, it’s not
3. With the processor running, add the
that hard. You can even make piecrust in
sugar and salt then slowly stream in the
advance and store in the freezer for a few
butter. Mix until evenly distributed
to press the crumbs evenly up the sides of
weeks then defrost it in the fridge when
throughout the crumbs. Use a spoon to stir
the pan.
you need it. Below you’ll find a simple gra-
if you’re not using a food processor.
ham cracker crust and the perfect, buttery pâte brisée to tuck your apples and pears into this Fall.
5. Bake the crust until it begins to brown
4. Press the mixture evenly into a 9-inch
on the edges, 15-18 minutes. Cool com-
pie plate. Use a ramekin or measuring cup
pletely before filling.
Variations:
Chocolate: Substitute 5 ounces of
G ingersnap: Add 1⁄2 teaspoon ground
Coconut: Add 4 tablespoons toasted,
crushed chocolate wafer cookies for the
cinnamon, 1⁄2 teaspoon ground ginger,
finely shredded, unsweetened coconut and
graham crackers.
1⁄8 teaspoon ground nutmeg, 1⁄8 tea-
1 additional tablespoon of butter when the
spoon ground allspice when the sugar and
sugar and salt are added.
salt are added.
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To Roll and Shape the Dough On a lightly floured surface, roll out 1
the pan, fill with desired filling, and lay
piece of dough into a 12-inch circle about
the top crust (rolled into a 12-circle) on
1/8-inch thick and place into a 9-inch
top of the filling. Gently press the 2 crusts
pie pan. To make a single crust pie, finish
together, fold the edges underneath, and
the edges by folding the dough under-
crimp the edges using your fingers. If the
neath itself then crimp the edges using the
dough seems soft, pop the whole pie into
thumb and forefinger of one hand and the
the refrigerator or freezer until it is firm
forefinger of your other hand. To make a
then bake.Â
double-crust pie, lay the bottom crust in
pâte brisée
3. When most of the butter has been
yields one double piecrust
reduced to lima-bean-sized shards (you’ll
There are many theories on the best way to mix a pie dough for optimal flakiness. After a lot of experimentation, this is the method I’ve landed on. This method may sound complicated, but as long as you have some room to move, you’ll be just fine. And when you’re done, you’ll have the flakiest crust you’ve ever tasted. Just make sure to keep everything nice and cold. Warm butter and water equal tough, chewy
have some smaller and some larger pieces), make a well in the center of the dough, and pour the ice water into it. With a bench scraper and your fingers, quickly and evenly distribute the water throughout the dough. If the dough seems very dry, add more ice water (1 teaspoon at a time). You have added enough water when you can pick up a handful of dough and squeeze without it falling apart.
crust. There is no sugar in this dough,
4. When the water has been thoroughly
making it perfect for both sweet and savory
mixed in, form the dough into a shaggy
pastries.
mass, wrap it in plastic, and refrigerate
Ingredients:
for at least 30 minutes. Remove from the refrigerator, and place on a lightly floured
12 ounces flour (pastry flour works best,
board. With a floured rolling pin, roll the
but all purpose flour is an okay substitute)
dough into a long rectangle. Brush the
8 ounces cold butter, sliced into ½-inch
excess flour off the top, and fold one of
pieces
the short ends of the rectangle 2⁄3 of the
4 ounces ice water
way in. Brush the flour off of the surface,
1 teaspoon apple cider vinegar
and fold the other end of the dough over
1⁄2 teaspoon salt
so that the dough has been folded into
Directions:
thirds. If the dough feels like it’s getting
1. Mix the flour and salt together then pour the whole mess on a large cutting board or countertop where you will have some room to move. Add the apple cider vinegar to the water, and place it in the fridge until you are ready to use it. 2. Lay the butter slices over the flour mixture then turn them over to coat with flour. Using the heel of your hand or a rolling pin, roll the flour-coated butter into thin sheets. Every so often, stop to scrape the bench with a bench scraper and fold the floury dough over itself. The but-
warm, refrigerate it for 30 minutes before proceeding. Turn the dough 90 degrees so the seams are facing away from you, and repeat the rolling and folding process. The folding and rolling creates layers of butter in the dough, which will bake into delicious flakes. 5. After the second roll and fold, cut the dough evenly in half. Form each half into a disk, and wrap tightly in plastic. Chill the dough for at least 1 hour before using. I like to chill my dough overnight before using it.
ter will break up a bit, and that’s okay.
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OAT ME A L . chilly fall mornings call for delicious and creative breakfasts
By Molly Yeh
Oatmeal weather: the edible version of
Pictured: opposite
sweater weather. Am I right? With the
page – sweet potato and
days getting shorter and chillier, it seems
cranberry oatmeal; this
we could all use a gentle shove to get out
page – PB & J oatmeal
of bed, so why not extend some coziness to the breakfast table with a warm bowl of oatmeal? In my experience, there are two types of people when it comes to oatmeal - the ones, like my mother, who want to puke at the thought and the ones who love it so much they could eat it every day. The latter, the obsessed, have caught onto the porridge-y texture, could probably eat it three times a day, and have the cook time and liquid measurement down to a science. This was me at five years old. I had my special, color-changing oatmeal bowl and a favorite spoon that caused many fights with my sister. And, of course, my favorite flavors ran the gamut from very, very, very favorite to sorta favorite. One of my earliest childhood memories is sitting, very late at night, at my family’s dinner table in a dimly lit kitchen with my mom and a bowl of brown sugar oatmeal. We had just come home from a dinner
when I eat brown sugar oatmeal, I almost
ence, the flavor variety, all of the badges
feel like I’m doing something wrong. Like
on the box that tell you how healthy you’re
wearing footed pajamas or picking my
being. But be careful because many instant
nose... things I’m too old to do, things
oatmeals hide a ton of processed sugar
only Molly of yore would do.
and ingredients that take a dictionary to understand.
party where I refused to eat anything (my
That wrong-ish feeling, however, is quickly
pickiness was typical back then). The
counteracted by the comfort that oatmeal
Making your own is quick and healthy and
oatmeal’s texture was just how I liked it, a
brings. The way that it holds its warmth for
opens up the opportunity to be creative in
wee bit oversaturated, and the brown sugar
as long as you eat it, how you don’t need to
the kitchen. Following you’ll find five reci-
flavor was exactly what I’d been craving all
cut it or stab it with a fork, how it’s one of
pes for cozy, Fall oatmeals. Have fun with
night.
the first real foods you can eat after getting
these - don’t feel the need to stick to the
your wisdom teeth out.
recipes exactly. Use them simply as sugges-
Though I only specifically remember this one late-night instance, my mom swears
Let’s face it: it’s nostalgia in a bowl.
this happened frequently, and I believe
making it
her. Not just because it would be silly to
We know instant oatmeal has its appeals…
make up a thing like that, but also because
the cute individual packages, the conveni-
tions, and add your own favorite seasonal ingredients!
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carrot cake oatmeal (1 individual serving) 1/2 cup rolled oats 1/4 cup coarsely chopped walnuts 1/4 cup finely chopped carrots 2 tablespoons brown sugar 1/4 teaspoon cinnamon a pinch of salt 1 cup milk a dollop of cream cheese or plain Greek yogurt Combine all dry ingredients.
extract, vanilla extract, and honey. Pour
until desired consistency is reached.
wet ingredients into dry ingredients, and
Bring milk to a boil over medium-high
pb + j oatmeal
mix well. Fill muffin tins evenly. Spoon 1
(1 individual serving)
heat, add dry ingredients, and reduce to
teaspoon of jam on top of each. Bake for
medium heat. Cook, stirring frequently,
15-20 minutes or until oatmeal sets and
to desired consistency (about 5-7 minutes).
becomes slightly browned.
Remove from heat, and finish with a dol-
1/2 cup rolled oats a pinch of salt (omit if using salted peanut butter)
1-2-3 instant oatmeal
1 tablespoon ground flaxseed
(1 individual serving)
3/4 cup milk or water
Make a few of these at a time and store
2 tablespoons peanut butter
them in the freezer. Grab and go as
2 tablespoons jam or jelly (more or less as
(12 servings)
needed.
desired)
2 cups rolled oats
1/2 cup quick-cooking oats
Combine all dry ingredients.
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon baking soda
a pinch of salt
1/4 cup ground flaxseed
1 tablespoon brown sugar
2/3 cup marzipan “chips” (marzipan
2 tablespoons coarsely chopped nuts
chopped into pea-sized pieces)
3 tablespoons frozen berries (or more, if
2 cups milk
desired)
lop of cream cheese or yogurt.
baked marzipan oatmeal with raspberry jam
1 teaspoon almond extract 1 teaspoon vanilla extract 1/4 cup honey 1/4 cup raspberry jam
In a medium saucepan, combine liquid and peanut butter. Bring to a boil over medium-high heat, stirring frequently. Add dry ingredients, and reduce to medium heat. Cook, and continue to stir until oatmeal reaches desired consistency (about
In a 16-ounce jar or container, combine
5-7 minutes). Remove from heat, and fin-
oats, cinnamon, salt, brown sugar, and
ish with jam or jelly.
nuts (it’s most fun to do this by sealing the
sweet potato and cranberry oatmeal
jar and shaking it up!). Top with berries.
Preheat oven to 350°. Grease or line 12
Seal, and store in freezer until ready to
muffin tins, and set aside.
use.
In a medium bowl, combine oats, salt,
To prepare, add 1/2 cup boiling water or
baking soda, flaxseed, and marzipan. In
milk, give it a little stir, and cover (but
a separate bowl, combine milk, almond
don’t screw on lid) for 1-2 minutes, or
(1 individual serving) Courtesy of Lauren “The Oatmeal Artist” Smith! 1/2 cup rolled oats
1 cup liquid (water and/or milk of choice) 1 small sweet potato (or 1/2 a large one), peeled, cooked, and mashed 1 tablespoon honey 1/4 teaspoon cinnamon 1/4 teaspoon vanilla extract a tiny pinch nutmeg a pinch of salt a handful of dried cranberries In a medium saucepan, combine liquid (Lauren uses an equal mixture of almond milk and water) and bring to a boil. Add oats, and reduce heat to medium. If you’d like to add flax or chia seeds, do so now. Let cook for a couple minutes, add mashed sweet potato, and stir. Once more of the liquid has been absorbed (1-2 minutes), stir in honey, cinnamon, vanilla, nutmeg, and salt. If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now. Lauren recommends walnuts or pecans. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Either stir the cranberries into the oats, or just top the oatmeal with them! Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
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Ask the Expert Lauren Smith, a.k.a. The Oatmeal Artist (theoatmealartist.blogspot.com), has an entire blog devoted to oatmeal. She regularly posts her recipes for yummy twists on the stuff (oatmeal in the style of green monster, lemon poppy seed, or savory Cajun-spiced oatmeal, anyone?) and she also has a ton of tips and tricks on how to make
1. steel-cut oats or rolled oats? Rolled, it’s quicker! 2. best dairy-free option? Silk original almond milk.
3. best sweetener? Mashed bananas or honey.
4. is there a “golden ratio” for liquid to oats? For stove top,
your oatmeal healthier and tastier. To help
shoot for 1:2 oats to liquid ratio. For
you with your kitchen adventures, here are
baked oatmeal, it’s about 1:1.
her answers for some common oatmeal questions.
5. Stovetop or microwave? Stovetop, all the way!
6. what’s an easy way to add more nutrition? Grated zucchini, blended spinach (like a green monster smoothie!), or a tablespoon of flax or chia seeds.
7. Any other secrets you can spare? Add hearty fruits (apples, peaches, bananas) right away, but don’t add fragile fruits (berries, kiwi) until the end.
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{Play} verb * engage in activity for enjoyment
»the alchemy of a gathering« Words by Brittany Wesely Photos by Sam Hayes Jr.
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Orange - the color of the free-spirited, the optimistic, the vivacious
night, bodies misted from the soft rain. The sky above lit up by
and the inspiration source for my favorite gathering of the year
lightning. The air is crisp, much cooler now than it was when we
(affectionately named “The Orange Party”).
arrived, but we don’t need our sweaters. Our celebratory move-
Every year after the blistering summer subsides, some friends,
ments and warm embraces provide us with enough warmth.
with bountiful hospitality and a gift for occasion, host a celebra-
We feel a gentle resistance as we eschew the night’s end, lingering
tion of days that have passed and those that lay ahead. The long,
a little longer. We embrace our friends, old and new, one last time
uninterrupted evening is immersed in the spirit of the season – a
as we head out into the twilight, enlivened by the alchemy of this
whirlwind of laughter, music, and good conversation.
ritual gathering that so greatly feeds the hunger of our bellies and
A traditional Argentinean meal is prepared by a few as the rest
souls.
inhale the chilly air and strong cocktails. As the sun bids farewell, the laughter gets louder, echoing across the valley. We dine in communal fashion at a long table under towering pines with plates lit only by candlelight. Though we can’t see much, somehow this 60-person dining experience still feels intimate and easeful – bringing together friends, neighbors, and strangers, offering a sense of community amongst those who we see only once a year. Our bellies fill quickly as the temperature drops, and a guitarist and singer begin to serenade. We dance and sway amidst a late summer storm, pirouetting upon the wet grass. Lighthearted. Free. Uninhibited. Our spirits lifted, lost in the rhythm of the
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{Embellish} verb * make (something) more attractive by the addition of decorative details or features
Simply Fall. Photos by Ashlee Gadd Words by Camilla Salem Modeled by Brittany Wesely
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What is it about Fall that begs for muted colors and simple, uncomplicated outfits? As the season forces us to look inward and appreciate the basic elements in our lives, we also are tempted to wear only a few of our favorite items that embody the season. jeans and loafers
It seems that loafers are the hottest shoe of the season, and we’re grateful for that fact. They’re simple, comfortable, and can be worn with many different outfits. We love to pair them with our favorite skinny jeans with a rolled cuff. Top the look off with a comfortable sweater or a tank top and your go-to blazer.
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loose layers
Wearing comfortable fabrics can actually make your mood better, and we fully support that. Embrace your inner earth mother by loosening up your layers and combining a flowing tank with a long sweater.
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neutral colors
Spring and Summer boasted a neon and neutral trend, but now that it’s Fall, we’re ready for neutrals with neutrals. Muted colors work well together. Pair earthy greens and blues with tans to make your pretty, flushed cheeks (from the chilly fall air) stand out.
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Wrap It Up pull out your pashminas and get wrapping
Words and photos by Camilla Salem Modeled by Kenza Salem One of the marks of the Fall season is the abundance of scarf-wearing. Scarves are easy, affordable accessories that can completely transform an outfit. It’s easy to get stuck in a wrapping-rut, so here are four simple and stylish ways to wear your scarves.
classic: Wrap the scarf once around your neck then tie the ends together and pull. Fluff the fabric and make sure both ends are visible.
european: Fold your scarf in half. Wrap it around your neck, and pull the ends through the loop. Fluff the fabric.
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menswear: Tie your longer scarves as you would a man’s tie. Pull the knot down so you can easily remove the scarf over your head.
bib: Wrap the scarf once around your neck like you would begin for the Classic look. Take the top corner of one end and wrap it around once more, tucking the ends. Leave the bottom corner to fall loosely.
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Hair-DOs
three hairstyles you ’ve got to try
By Jackie Pfeffer
Is it just me or are Fall mornings shorter than every other sea-
low wrap bun
son? It’s like somewhere between snuggling down into my warm
What you need:
blankets for an extra ten minutes and blending up a pumpkin green monster, I have about five minutes to do my hair before I have to run out the door. Fortunately, I have a few go-to styles that take less than five minutes to do so that I can enjoy my mornings and look good doing so.
A skinny hair tie Claw clip Bobby pins Pull your hair into a low ponytail. Pull the ponytail straight up, and clip it to the back of your head directly above the hair tie. Place your hand over the clip, and wrap the rest of the ponytail around your hand, tucking the ends underneath the bottom near the clip. Secure the bottoms with bobby pins.
fountain ponytail
scarf wrap
What you need:
What you need:
Hair tie
Hair tie
Bobby pins.
Elastic headband (ribbons and skinny scarves work too)
Gather your hair into a loose, half-pony tail. Separate the secured
Bobby pins
section of your hair between the crown of your head and the pony-
Pull your hair into a low ponytail. Place your headband around
tail. Loop the ponytail underneath, and thread it up through the
your head so that the bottom is above the ponytail. Remove the
hole you created. Tighten by separating the ponytail in half and
hair tie. Starting with the sides, loosely wrap sections of hair up
pulling the sections away from each other. Fan the ponytail out to
and over the headband, tucking it underneath the band. Continue
cover the hair tie, and secure any unruly pieces with bobby pins.
until all of your hair is tucked into the band. Finish by securing with bobby pins.
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{Love} verb * have a profoundly tender, passionate affection for (another person).
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Project Life By Elise Blaha Cripe
stories onto paper. I wanted to try this memory-keeping method because I had burned out a bit on other more traditional forms of scrapbooking, but I was still craving something to keep track of our lives. Plus, my husband, who was then deployed, was coming home from Afghanistan soon. We had recently moved to a new town. We were looking forward to starting a family. Now felt like as good of a time as any to start documenting our normal in detail. After almost nine months of creating weekly spreads, I am totally hooked. This process is ideal for me because it can be as compli-
I totally believe in documenting the everyday.
cated or simple as I would like (or have time) to make it each week. The page protector concept is organized enough for the right side
Think about it - even in the most monumental of years when you
of my brain but still allows for as much creativity as the left side
take a week-long vacation, change careers, lavishly celebrate each
demands.
holiday and birthday… you’re still looking at about 350 days of “normal.” More than anything else, a year in our lives represents a collection of normal days and routine.
My method for working on this album is to update a few times each week. I take photos (with my digital camera and iPhone) often (though not necessarily every day) then print the ones that tell the
It doesn’t really make sense to just document the big things. I
best stories. As I have figured out what methods work best for me,
think it’s awesome to celebrate and take note of all that normal.
the process has gotten easier each week. I have avoided the stress
In the beginning of 2012, I decided to commit to documenting in a big (and tangible!) way and started Project Life, a memory-keeping system designed to simplify the process of getting photos and
and boredom that tend to come with long-term projects by refusing to overcomplicate or over-think the process. I appreciate very much that each week I build on the album, I am
creating a record for my family. I love that my kids will someday be able to look back on what our lives looked like before we became parents – not to mention how awesome it will be to have such a detailed record of their own early days! When I was younger, I could never picture who my parents were prior to raising my brother and me. Now, as an adult, I still can’t grasp what they were like. It would be amazing to have access to a slice of their lives like this album is becoming for us. But more than the inevitable record for the future, I have enjoyed the positive way this has affected my life today. I am taking more photos than ever before. I’m writing much more down - little things like where we went and what we did, but also big things like thoughts and ideas. I am writing about my worries, triumphs, failures, and successes. Nothing is too big or too mundane when you are making a point to document every week. I have felt more gratitude this year than ever before, and I know part of this is because I am taking the time to reflect and document. Our story of 2012 unfolds a little bit more each week. As I work on this project, I continually remind myself that the focus is the album, not the spread. It’s the collection of photos and stories, not any one individual image or idea. I adore the record I’m creating
Do you have your own unique way to collect and display your memories? Share it with us! Send an email with a few pictures to info@ thevioletonline.com and we may share it on our blog.
and see this as a project I’ll continue every year.
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Cozy Fall Dates Words by Emily Rack Photos by Jackie Pfeffer
Waffle brunch, pajamas mandatory. Waffles are one of the coziest foods ever, and making them with someone cute is just an excuse for extreme coziness. Isn’t that what we’re all looking for when the weather gets chilly? Plan it like this: put on your flannel jammies, pull up your wooly socks, and make waffles together. Gather as many toppings as you like (think: whipped cream, berries, caramelized bananas, maple syrup, bacon!), make decadent creations, eat them while they’re warm. Easy peasy. To make it better, I would even add some Baileys-spiked coffee (it is brunch, after all) and snuggling (you are in your pajamas, after all).
A quiet one. Simply going to a coffee shop in the evening with a book, the person you love, and the intention of ordering something warm to sip (in a mug not a paper cup, you’re staying for awhile) is sometimes the perfect fall date. Try to find somewhere that’s open late, has comfortable chairs, and makes a mean chai latte. Quiet time together is often underrated. A date doesn’t need to be a big show, a dinner-and-a-movie ordeal, a pick-me-up-ateight venture. Some of the very best nights can be spent side by side, curled up, drinking a latte, and occasionally reading each other the best bits of your respective novels.
Take a class together. The fall season instills in me a great
Get outside. I know. It’s getting chilly. But it’s only going to get
desire to sharpen pencils and slide on patent school shoes. Any-
chillier, and you’re only going to want to stay in bed wrapped in a
one else? If you met your love outside of a school environment,
duvet more and more as the days go by. A lot of cold weather date
chances are, you haven’t seen what they’re like when they’re learn-
nights revolve around eating and then curling up. This is great for
ing something. What an opportunity! Leisure classes are so varied
the cozy factor but (let’s face it) not great for your body. Take your
and so widely available that you can easily harness any phantom,
man on a hike. It may not be cozy at the beginning, but breathing
back-to-school feelings and sign up for something that interests
in the Fall air and seeing the fiery leaves is the best way to embrace
you both. Cooking is a good place to start (classes range from basic
the season. And think! You can hold hands, walk arm-in-arm, and
skills to gourmet wine pairings), but you could always branch out
crunch through piles of leaves, and there is always hot apple cider
to things like photography or massage (oh la la). You’ll pick up a
for afterwards.
new skill and probably learn a thing or two about your date.
Have a date night with your girlfriends. This one can be something that falls by the wayside when you’re in a relationship, but keeping up friendships with your girls is so important. And Fall is a great time to do this! Think of the pumpkin bread that must be baked and the chai lattes that much be shared. Make sure you carve out some time (even just once a month) to spend an evening doing something together. It doesn’t have to be a cosmodrinking, heel-wearing, all-out glamathon either. Decide on a craft, open a bottle of wine, sit around, and chat. Connecting with the women in your life is so good for your soul and peace of mind.
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{Muse} verb * be absorbed in thought
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It seems almost too easy for an athlete who has seen as much success
been, it’s hard for anything to bring us down. That said, she
as Natalie Coughlin to lose sight of the most basic, elemental parts
maintains that it is important to hold ourselves to a high standard.
of life. She has traveled the world, met all kinds of incredible
“I think it’s important to be your harshest critic. Better me than
people, competed on Dancing With The Stars (seriously), and bro-
someone else!”
ken all kinds of records, among so many other things. But that just doesn’t seem to be true for her. What can’t this 12-time Olympic medalist live without? “Good food, great wine, and the outdoors.”
While there’s so much we can learn from Natalie, her points about women in today’s world were especially noteworthy. She wishes women would spend more time complimenting themselves and less
Yeah. It’s hard not to like her.
time criticizing others. At first glance, this seems kind of obvious.
Food plays a big role in her life. She grows it (masterfully), cooks
But the truth is, it’s easy to slip into the habit of negative self-talk
it, and enjoys it. A glass of wine with a great dinner is a basic
while judging our peers. It’s a simple thought that she shares but
pleasure that she tries to incorporate in her everyday life. Natalie
an important one that I have definitely noted.
maintains that healthy food is good food, and finding pleasure
I’ve made it no secret that I admire this woman. I absolutely ap-
and enjoyment in it is essential for long-term health and happi-
preciate her successes and her Type-A approach to going after her
ness. When you are able to find that balance of health and pleas-
goals and dreams. But mostly, I respect Natalie for her ability to
ure, it’s not hard to convince yourself to eat well all the time.
see past the distractions and appreciate the basics.
“Wonderful friends and family” help keep her grounded as does
And of course I had to ask what she loves about Fall. Her answer:
perspective. I asked how she handles setbacks gracefully, and her
“cozy sweaters, comfort food, and the return of NFL football.”
answer was so simple, yet so easily forgotten - “I remind myself how lucky I am to be in the positions that I have been in.” And it’s true - when we’re grateful for where we are and where we have
Photos by Jessy Plume for O’Neill 365
a day in the life of natalie When I’m in training, I start the day very early. I generally get up around 4:30 a.m., eat breakfast, and am at the pool a little after 5:00. I do Pilates for about an hour (on my own to warm up) and get in the water by 6:00. After two hours of swimming, I hit the weight room for 90 minutes. Then I have breakfast number two! Depending on the day I may go back for another swim session and/ or group mat Pilates. I am generally done with training by early afternoon and am completely exhausted. To wind down and decompress from a long day, I spend time in the kitchen whipping up a delicious meal for my husband and myself. Follow Natalie on Twitter: @NatalieCoughlin
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Do Something That Scares You how eight inches became
3,000 miles
By Sydney Ford
I should have known Jill would turn me into a “do something that scares you” kind of person. I’ve never been a big risk taker or one to step outside my comfort zone. I like structure, organization, and my life planned to the minute. But then? Oh, but then. Jill was diagnosed with lung cancer. And, suddenly, there I was cutting off eight inches of my thick, curly hair to donate as she lost hers from round after round of chemo. Now you have to understand, people with hair like mine don’t just up and cut off eight inches. Thick and curly hair is hard enough to deal with but short, thick, and curly? Let’s not even go there. It’s petty, but I don’t care what anyone says - cutting off eight inches of the hair you spent years growing is scary. As it turns out, that was just the beginning. Jill isn’t here anymore - that cancer put up one hell of a fight - but the “do something that scares you” person she helped me become seems to be here to stay. It began with cutting off my hair, but a month ago, I quit my job so I could pursue my commitment to helping raise awareness about lung cancer. Besides Jill there is another person who I can thank for that, Kelcey Harrison. Kelcey is on a quest she is calling the Great Lung Run, running the 3,500 miles from New York to San Francisco to raise money and awareness for lung cancer. As if simply running wasn’t enough, she has set a goal to raise $250,000 along the way. Kelcey is a childhood friend of Jill’s, and after Jill died, she knew she had do something extraordinary to let the world know that lung cancer can happen to anyone. So she spent months planning her route, quit her job, and now averages running 30 miles per day. When I found out about her run, I asked if I could join her as her “on the ground” logistical support team - coordinating her lodging in each city, ensuring she has all the supplies she needs, and acting as her personal cheerleader. She said yes, so I quit my job, gave up my apartment, and put my long-term future on pause. I’m petrified because what if I… can’t get my daily workouts in, don’t find a job when we arrive in San Francisco, don’t save enough money? The list goes on and on, and I think about these things daily. But then I look at Kelcey and see Jill’s legacy in her. Kelcey lives her life with Jill as her inspiration. She doesn’t let the things that could/possibly/might/maybe someday happen weigh her down. She blazes forward, finding the joy in everything she does, because she can. Because she, too, is a “do something that scares you” kind of person. So here I am. In the middle of Missouri, writing this while Kelcey runs her 30 miles for the day. I might not be able to find a job or an apartment or {fill in the blank} when I get back to San Francisco, but that’s okay because I’m a “do something that scares you” kind of person now and people like us… we usually figure something out.
Jill Costello was a Divison 1 athlete at UC Berkeley. She died in June 2010 at age 22. Jill’s Legacy, a subsidiary of the Bonnie J. Addario Lung Cancer Foundation, is a group of young professionals who have set out to change the way the world views lung cancer. For more on Jill and Jill’s Legacy, visit www.jillslegacy.org. Kelcey Harrison is running from New York to San Francisco to raise money for and awareness about the need for lung cancer research. To follow Kelcey’s journey, visit www.thegreatlungrun.com. To make a donation to help Kelcey reach her fundraising goal, visit www.crowdrise.com/Jillslegacy
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{Close} verb * bring or come to an end
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Back Story
We’ve got a few goals for the season, and
Secondly, we want to take a few minutes
Finally, we’re challenging ourselves to be
we hope you’ll join us as we try to really get
each night to journal. It can be as simple
kind. We’re going to try to put our judg-
back to the basics.
as writing something we were grateful for
ments on a shelf and look at the world with
over the course of the day, or it can be a
a fresh new perspective. That applies to
long stream of consciousness, as long as we
how we treat ourselves too. Let’s work to
take some time to be thoughtful and quiet.
make ourselves and the people we love feel
Firstly, we want to set limits on our social media use. Maybe at a certain time each night, we switch off our devices (comput-
good.
ers, iPads, phones, etc.), cook dinner, and
Next, we’re looking to focus a bit on what
watch a movie with a friend. Or maybe we
we put into our bodies. As the nights get
make sure not to pull out our phones while
longer, cooking meals from scratch can
we’re eating meals to help us be a little
seem rather daunting, but we think we’re
more present in our daily lives. A simple,
up for the challenge. There are so many
self-imposed limitation can make a world
great ingredients to enjoy this season,
of difference.
and we should (and will) take advantage of them.
Have a great Fall! Photos: previous page and next page by Yossy Arefi-Afshar, Instagram by Camilla Salem.
Three grand essentials to happiness in this life are something to do, something to love, and something to hope for. Joseph Addison
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see you in winter!