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Contents open

Director’s Letter 5

live

Do Something! 12

Five Quintessentially French Qualities 14 create Make Something! 18 Blossom: How to Make a Bouquet 20 nurture We Recommend 23 Be Well 24 explore A Treehouse Stay 30 A Guide to Clutter-Free Travel 35 nourish A Summer of Salads 40 From Scratch: Jam Session 50 Homemade Croissants 52 play An Evening in Provence 58 embellish Summer Essentials 71 love Chapter Two 82 muse L’Art de Vivre 86 Your Turn 88 close Recipes 92 Back Story 94

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{Open} verb * remove the covers or wrapping from


Director’s Letter {la lettre du directeur}

Let me just start by saying it is a very wild and intense time in my life right

Summer is a time when life’s pace naturally slows down and allows us to

now. As you’re reading this, I’m about to head off on a European adventure

stop and smell the roses… or sip the rosé… and we fully encourage taking

that includes watching my husband compete in the London 2012 Olympics

advantage of that! So take a little time, flip through this issue, and come

(queue nail biting). Needless to say, I wasn’t sure we’d be able to pull off

away with us to the South of France!

an issue this summer, but our amazing contributors pulled together and stepped up to create one of my favorite issues to date!

On y va!

Last summer’s issue did a good job convincing me how wonderful this hot season can really be, but after this issue, I’m completely sold. It may have something to do with the fact that the theme this time around is “A Summer in the South of France”, and I happen to be a bona fide Francophile (as are most of our contributors). We thought it would be fun to all take a “trip” together to a beautiful, fara-

Camilla Salem Founder & Director

way place… with a French-inspired backyard dinner complete with twinkly lights and mussels (page 58), fresh lavender wands (page 18), homemade croissants (page 52), and so much more. There’s a lot that can be learned from the French, especially when it comes to the art of living a full, rich life. We’ve looked at some of the qualities we can apply to our own lives that can help to make us a little bit healthier and a little bit happier: like savoring more moments, letting go of control when necessary, and making pleasure a priority.

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Contributors {les collaborateurs}

CAMILLA SALEM

ASHLEE GADD

JA SMINE L . H .

JACKIE PFEFFER

EMILY RACK

MOLLY YEH

DIRECTOR

MANAGING

MYER S

Jackie lives in New

A curly-haired,

Molly is a Brook-

Camilla is a 6’0 tall

EDITOR

CONTENT EDITOR

York’s Hudson

library-loving

lyn-based food

California native

Ashlee is an

Jasmine is a

Valley with her two

girl split between

writer, classical

who enjoys food

aspiring writer &

southern California

dogs, Rocco and

Ottawa (journal-

percussionist, and

(a lot), documen-

amateur photog-

native living in

Suzette. Known as

ism school) and

mustard collector.

tary films, and

rapher residing in

Long Beach, CA,

“the resident pa-

London (home). An

Originally from the

daydreaming. She is

Sacramento, Cali-

with her super-

parazzi”, it was no

apple lover, dinner

suburbs of Chicago,

a graduate of U.C.

fornia. When she’s

hot, hair stylist

surprise that she’s

party enthusiast &

she moved to New

Berkeley’s depart-

not making lists

husband, Levi, and

ended up making

bedroom balle-

York to attend the

ment of Peace and

and guzzling Go

their kitties, Gretel

her living as a pho-

rina, Emily enjoys

Juilliard School.

Conflict Studies and

Girl energy drinks,

and Lily. True to

tographer. Jackie

picnics, baking,

Her favorite things

admits to having

you can find her

her Gemini nature,

likes hiking, sushi

80’s post-punk and

to do include riding

amassed an embar-

at your local thrift

she values

and she is among

reading Heming-

her bike, eating,

rassingly large

store, yoga studio,

independence and

the small percent-

way. She loves boys

making dump-

collection of maga-

or most likely,

likes to dabble

age of people in the

with glasses, John

lings, tap dancing,

zines... so, naturally

frozen yogurt shop.

in anything that

world who actually

Hughes movies,

and changing the

she decided to start

She’s a self

strikes her fancy.

enjoys hanging out

and listening to

subject.

her own.

proclaimed joy-

She appreciates

in airports.

other people’s sto-

Blog : Champagne

chooser, smile-

good food, good

Blog : JacPfef

ries. Idols include

Blog : My Name

Bubbles

creator, and truth-

coffee, and good

Anne Shirley and

is Yeh

lover.

people.

Tina Fey.

Blog: Where My

Blog: An

Heart Resides

Experiment in Poverty


CELE STE NOCHE

J ENNA YEH

KENZA SALEM

CHRISTINE

NESRINE

Celeste is a Bay

Jenna has experi-

Kenza is 17 year

AMOROSE

MILOUDI

Area native whose

mented with food

old with a passion

Californian by

Nesrine lives in the

life dream is to

since the day she

for Shakespeare

birth, traveler at

South of France and

travel the world.

could chew. She

and all things old

heart. Since earning

she loves to look at

A recent Stanford

attended Chicago’s

fashioned. She finds

a degree in jour-

the world through

graduate in English

Kendall College

herself looking at

nalism, Christine

the lens of a cam-

and Classics, she

where she majored

life through some

has worked in PR

era. She loves every

loves her ukulele,

in baking and

seriously dramatic

in Silicon Valley,

form of art. When

film photography,

pastry and has

lenses and like so

bartended on the

she’s not desper-

stargazing, and Mr.

since worked in

many teenagers

French Rivi-

ately trying to learn

Darcy. She splits

the kitchens of Girl

considers herself

era, backpacked

how to play an old

her daydreaming

and the Goat, Green

well beyond her

through Europe,

Elliot Smith’s song

equally between

Zebra, and Taxim,

years. She’d much

worked in market-

on her guitar, she

food, Europe, and

among others. Last

rather be having

ing in Australia and

goes to exhibitions

what to be when

year, she appeared

steak frites with Ba-

explored Southeast

or takes photos of

she grows up.

as a sous chef on

doit in France than

Asia. She’s currently

her friends in new

Blog : Wanderlust

Food Network’s

going a high school

deciding her next

places. As much as

Iron Chef America:

dance.

adventure

she loves her mom’s

Battle Leg of Lamb.

Blog: My Treasure

Blog : C’est

Mediterranean

Trove

Christine

healthy food, she’ll

Interested in contributing to The Violet? Send a short pitch to ashlee@ thevioletonline. com.

eat Pizza Hut at any time of the day. Blog : Fragment de

Style

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{Live} verb * remain alive


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Do Something! {fais quelque chose !} By Emily Rack

GO ON A TRIP. A big world tour or a little weekend away, it won’t feel like summer if there isn’t a vacation involved. Go somewhere where your only priority is lounging. Even if you can only take two days away, find a little spot, grab an overnight bag, a great book, a partner in crime, and just go. Spontaneity does wonders for the soul.

FIND A NEW FESTIVAL, AND EXPLORE IT. Nearly every town has a handful of summer festivals. While at first glance, some of the more offbeat ones may not seem quite your style (garlic festival, anyone?), you can find the most amazing treasures and have fantastic memorable experiences. Whether it is food, theatre,


literature, music, comedy… give one of them a

SPEND A WHOLE DAY OUTSIDE.

shot. Perhaps you’ll find a new passion or, at the

Relive your childhood summers, and spend

very least, experience some of your home’s local

dawn to dusk out-of-doors. Run through sprin-

flavor.

klers, pack a picnic with cheeses, fresh bread,

MAKE A SUMMER MIXTAPE. I suppose “playlist” is more apt, but there’s just something so nostalgic about calling it a mixtape. Take at least half an hour and whack together everything you can’t stop listening to.

easy salads, and fresh fruit, eat popsicles, chase down an ice cream truck, ride a bicycle, draw with sidewalk chalk, or play mini-golf! We firmly believe you are never too grown-up for some good old-fashioned summer fun.

Play it in your car, as you get ready in the morn-

MAKE YOUR OWN JEAN SHORTS.

ing, while you’re at the gym. Capture the spirit

Ragged, worn-all-winter jeans meet scissors for

of your summer in music. Later, in the gloom

the perfect summer transition. Cut them a little

of November, you can listen to your summer

longer than you want the finished product, and

mixtape, think of sunshine, and dance your

just roll the ends up. You can add a few stitches

blues away. Our favorite song this season? “Scar”

to hold them in place, or skip that step and just

by Lucy Rose.

embrace the free and easy summer cutoff style.

We love adding studs for a little extra edge.

HOLD A BACKYARD DINNER PARTY. Here’s a secret: summer dinner parties take very little work or preparation to elicit delighted oohs and ahhs from your guests. A picnic table (or blankets with big cushions), some tealights in jars, and a few cold salads make for some serious magic. Try serving our supremely easy baked summer fruits with some vanilla mascarpone for dessert to really up the (low-maintenance) ante.

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Five Quintessentially French Qualities {cinq qualités typiquement françaises} Words by Emily Rack Photo by Kenza Salem

French women are quite possibly the most admired on the planet. I mean,

4. pace yourself

it’s not proven or anything, but I am quite sure this is true. At every turn,

Every summer, my family holidays in the South of France. We stay in a villa

it seems North American women are aspiring to be a little more… how do

surrounded by vineyards, and each day the farmer who owns them

you say… continental. We want to dress like French women, eat like French

leisurely tills a few rows of soil before retiring inside to beat the heat. It

women, and even raise our babies the French way. Although you can follow

takes him a whole month to finish one field, which at maximum effort

any number of steps to try and attain la vie en rose, living like a French

could probably be done in a week. He’s been doing this for years though,

women is all about the attitude. We’ve found a few French qualities that

and it works for him. His grapes are healthy, he makes a living, and he

may help you channel that elusive effortless chic and je ne sais quoi that les

enjoys his time. So, pace yourself. Figure out a schedule that is best for you

Françaises have down to an art.

so you won’t burn out. Allegedly, even Simone de Beauvoir worked three

1. relaxation is a priority, not a priveledge. Whether a high-powered executive or a busy stay-at-home mom of four, the

hours in the morning, four hours at night, and took the afternoons off to recharge and socialize.

French woman makes time for herself. She knows that stress isn’t helping

5. recognize your strengths. (and play them up!)

anyone, and so she takes time out of her day to do thing for herself. None

The black shift dress, the red lip, the bob haircut. Iconic, simple, and eye-

of this too-busy-to-eat-sleep-or-shower business. The French don’t see “me

catching stylistic choices that are all quintessentially French. The ladies of

time” as a treat or reward; it is just a natural part of life. Take time to deep

France seem to have a natural talent for assessing their best features and

condition your hair or go jogging or have a lazy glass of wine. You’ll feel

playing them up. The effortless chic that generations of women have been

much better for it.

trying to keep up with? It directly stems from doing what works for you.

2. know your worth. (don’t take merde from anyone!) French women are assertive and to-the-point about what they want. In relationships, in careers, in every part of their lives, they value themselves and will quickly dismiss anything that isn’t up to scratch. Stand tall, and get what you deserve.

3. play it cool. Have you ever seen a French woman get flustered? I didn’t think so. Be confident in the fact that you are interesting and desirable, and the rest will work itself out. You will be a femme fatale soon enough.

Long legs or full lips, high cheekbones or clear skin: be down-to-earth about what your best assets are, and draw tasteful attention to them. Photo of sculpture taken at the very top of Èze, France.


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{Create} verb * bring (something) into existence


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Make Something! {crĂŠes quelque chose !} By Camilla Salem

1

2

3

4


Lavender wands are not only fun to make, but

3. Once all of the stems are folded down, wrap

they also bring a calming fragrance into your

craft floss round the stems and tie closed.

home. You don’t need much except a bunch of

Arrange lavender blossoms so that they don’t

lavender, craft floss, some pretty ribbon, and a

stick out too much. Cut the tips of the stems so

wide-open afternoon. Place your lavender wands

that they’re even.

in a jar and place around the house, or put one beside your bed to help soothe you to sleep. I like to put mine in my lingerie drawer! For this project, you’ll need:

❉ 1 small bunch of fresh lavender ❉ craft floss

4. Take your favorite ribbon and wrap around the stem. Secure the ribbon with fabric glue and hold closed until dry. Alternatively, you can weave your ribbon through the stems that cover the blossom to create a more intricate lavender wand. These wands will last up to a year!

❉ pretty ribbon ❉ scissors ❉ fabric glue Here’s what to do:

1. Arrange the blossoms of your bunch of lavender evenly so that they all sit at the same height (don’t worry about the stems for now). Wrap the craft floss right below the blossoms to secure the bunch. Tie closed.

2. Gently fold the stems down over the bunch of blossoms, taking care not to break them. Dried lavender stems will break; this is why it’s essential that you use fresh lavender.

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Blossom: How to Make a Bouquet {fleurs: comment faire un bouquet}

Words by Jasmine L.H. Myers Photos by Camilla Salem

things you’ll need:

❉ floral or gardening shears (or another type of shears that are sharp and can cut through thick stalks)

❉ floral tape (not 100% necessary, but it’s very helpful)

❉ pretty ribbon ❉ pins (bouquet pins are ideal, but any pins will work)

❉ flowers! (Amounts will vary depending on the size of the bouquet and the varieties of flowers you use. Keep this in mind – you will most likely need more than you think.) If you can’t find floral tape or bouquet pins at the craft store, pop into your local flower shop to ask if you can purchase some from them. Try purchasing your flowers wholesale at a local flower market. It may mean an early morning, but it can save you money, especially if you plan on making several bouquets. * For our green and white bouquet, we used mini green hydrangea, goldenrods (solidago), white dahlias, and feverfew.


For this issue’s Blossom feature, we did things a little differently. Since The Violet is all about attainability and arranging bouquets can be a little intimidating to some, we wanted to be sure that you could easily recreate this at home. I wrote out the following instructions for Camilla, and she made the bouquet (her first one!) you see

wrapping about 2-3 inches down.

Continue arranging. There isn’t a specific way to arrange the rest of your bouquet. Just make sure to alternate color and texture, arrange around your base, and keep your blooms at the same level. If you’d like to vary the height of

in the palm! Continue wrapping your bouquet about 3-5 inches down (I like to ribbon-wrap just enough to create a “handle” for the bouquet, but you can wrap all the way down if you prefer). Make sure all floral tape is covered, and pin the ribbon in place.

some blooms, you can try arranging them at

Trim the stems. Now all you have to do is

bloom level then slowly pulling pieces up a bit

trim your stems so that they’re all the same

until you get the look you’re going for. Periodi-

length. If you decided to ribbon-wrap all the way

Prep your flowers. Trim the stems at an

cally wrap your bouquet with floral tape as you

down, trim your stems to your desired length

angle under cool water. Don’t worry about the

add stems, remembering to leave about 1.5

before wrapping with ribbon.

length just yet; you’re going to trim them at

inches of visible stem beneath the blooms.

here. I hope this gives you the confidence to try this out for yourself at home!

the end. Remove excess leaves and foliage, and trim thorns if you’re using roses. Go for clean, smooth stems.

And you’re done! Handmade bouquets make

Wrap it up. If you’re satisfied with your

really nice hostess gifts, or you can simply pop

bouquet, it’s time to wrap it up! If you haven’t al-

them in vases around the house. If you’d like to

ready, wrap your completed bouquet with floral

make your house look extra-fancy, you can lay

Start arranging your bouquet. Choose a few

tape. Grab your ribbon and pins. I find it’s best to

a bouquet out on a pretty tray, and allow it to

stems to serve as the base of your bouquet. You

work straight from your spool of ribbon instead

dry. You can also use this technique for bridal or

will build your bouquet around this little bunch.

of cutting a piece. Pin your ribbon horizontally

bridesmaid bouquets (this is exactly how I made

Bundle your stems so that the blooms are even,

at the top of your floral tape. The pin should go

my wedding bouquet!). Have fun, and don’t be

and wrap with floral tape, leaving about 1.5

in almost completely vertically. You don’t want

afraid to play with different textures and colors!!

inches of visible stem beneath the blooms and

it coming out the other side and sticking you

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{Nurture} verb * care for and encourage the growth or development of


We Recommend {nous recommandons} By Nesrine Miloudi and Camilla Salem

BOOK – Parisian Chic by Inès de la Fressange

PLAYLIST – An Evening in Provence

MOVIE – Food Beware: The French Organic

Revolution For a definitive guide to dressing like a Parisian,

Play this eclectic mix of French songs while you

Having seen most of the food documentaries in

we turn to this inspiring book by Inès de la

munch on mussels and sip rosé during your

existence, we can say with certainty that Food

Fressange. Chock full of inspiring images and

“evening in Provence” (page 58). Trust us when

Beware is one of the very best. This French

whimsical graphics, this book will have you

we say this will likely be your new favorite

documentary takes an utterly enlightened and

carrying a satchel and simplifying your closet

playlist.

rational approach to the issues associated with

before you know it. Parisian Chic encourages a more effortless approach to personal style, home decor, and pretty much life in general, a lesson we are glad to learn.

Carla Bruni – “Raphaël” Elodie Frégé – “La fille de l’après-midi” BB Brunes – “Dynamite” Camélia Jordana – “Non non non” Serge Gainsbourg – “La Chanson de Prévert”

food production and consumption and what the people of a rural village in France are doing to create change. It’s not preachy or in-your-face at all. Rather, it looks at both sides of the argument and asks (and then answers) the difficult questions that we all ask ourselves with regards to

Brigitte – “Ma Benz”

this matter. Since we believe in knowing about

Cœur de Pirate – “Adieu”

what we eat, we implore you to take some time

Mika – “Elle Me Dit”

and watch this important film.

Kaponz & Spinoza – “Exil”

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Be Well {portes toi bien} By Christine Amorose

I’ve been a g ym rat ever since I convinced my

women don’t get fat, despite being surrounded

the right places. My breasts and hips took on a

parents to lie about my age so that I could have

by croissants and cheese.

more womanly shape, a trade I was willing to

a membership at 12 years old. That was when I was convinced I was the next Olympic track star, and the stifling California heat made running outside impossible.

For the first time in ten years, a gym member-

make for my washboard abs.

ship wasn’t the first thing I bought in a new city.

For the first time, a healthy lifestyle became

Instead, I rented an apartment on the fourth

incorporated into my life - instead of squared

floor - without an elevator - and committed to

away into gym time or protein shakes. French

Before several knee surgeries cut my professional

walking everywhere. I found jobs as a waitress

women might not be running marathons, but

sports dreams short, I headed to the gym after

in a busy gastronomic pub and as a cooking

they do know the secret to staying svelte: don’t

soccer, tennis, and lacrosse practice to run and

class assistant - positions where I was constantly

skip dessert, but start taking the stairs.

lift weights. While at university, sunrise yoga

on my feet, meeting new people, and eating a

and evening spin classes were scheduled into my

ridiculous amount of delicious food.

planner, alongside Philosophy 101 and sorority meetings. During my first job in public relations, I left the office promptly at 5:00 p.m. to squeeze in a workout before logging on to check social media stats all evening.

I stopped counting calories and started enjoying what I ate. Instead of forcing down protein shakes and carrot sticks, I indulged in wine with my three-course meals. Gone were the days of eating while standing, walking, or driving; in

The gym was my refuge, my escape from a life

came the era of sitting down and focusing on

that I constantly overscheduled and overcommit-

my food.

ted. It was my chance to zone out and focus only on the numbers: miles, minutes, pounds.

Gone, too, were the days of scheduled exercise: the hour block of kickboxing, yoga, or weights

However, I quickly realized that I didn’t want to

carefully written in my planner. I soaked up

spend my twenties behind a computer and on a

the sunshine with walks or bike rides along the

treadmill. I wanted to experience the world first-

beach. I started doing sit-ups and push-ups after

hand, not simulated or on a screen. After my first

my morning shower, squats while brushing

serious relationship went downhill, I decided

my teeth, and calf rises while waiting in line.

to follow my dream of living in France - and

I stopped weighing myself every morning and

so I quit my job and moved to the land where

recognized that I was getting a little softer in all

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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


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A Treehouse Stay {une cabane dans les arbres} By Celeste Noche

After living in the same area for most of my life, I had fallen into a routine. I took the same routes to go to the same restaurants to order the same dishes. My excuse was that I was proud of my home and my knowledge of it, that I’d already found and bookmarked my favorites so there was nothing left to explore. I got too comfortable. Then, a few months ago, I discovered that one of Airbnb’s most popular listings was a treehouse in an area I (formerly) believed I knew so well. The treehouse had only come to Airbnb-stardom within the past year or so because it’s housed in the owners’ front yard. Now that Doug, Linda, and Mackenzie have opened their treehouse to the Airbnb community, it has become a local treasure that most locals aren’t even aware of. This treehouse is tucked away in the residential Burlingame Hills, about 20 minutes south of San Francisco. The photos and video online felt surreal - a bit too good to be true. When I finally found myself looking at the treehouse, climbing the ladder, and stepping inside, I had to stop and soak everything in. It was as quaint as I thought it would be but exponentially better: I was there so I knew it was real. I admired the windows in each wall and the lace curtains that guarded me from the outside world. I rested my hands on the live trunk that was holding the space together but still growing on its own. I wondered how much it had seen and wished it could tell me its stories. The children’s books, the candles, and the quilts were all


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small touches that kept the treehouse from being just any treehouse - but

ground and become fast friends. This treehouse and these feelings are all

this particular, special one.

things I might never have found if I had continued along my path of local

We only spent one night in the treehouse, but it still felt like a dream come true. It felt as though, for one night, my youth and my adulthood could coexist without being paradoxical. As though they had found common

arrogance. If I had continued to believe that the only things left to discover were far away. It helped me realize that treasures can be found daily - old or new, undiscovered or well-loved.

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A Guide to Clutter-Free Travel {un guide pour un voyage organisée} Words By Emily Rack Art By Jody Corcoran-Salem

Summer vacation! The sun, the sea, the sand,

to pack solely carry-on luggage. It’s the smart

sandals, which last for years and look cute with

the sightseeing, the unlimited, calorie-free vaca-

girl’s way to travel. And I promise - it’s not

shorts and skirts alike!

tion ice cream (right?). But first: the mountain

impossible. You’re not going to need as much as

of clothes and the too-small suitcase, the airport

you think.

lineups and then (oh no) the forgotten tooth-

2. Try to focus your packing around one major

up, etc.), headscarf (humid climates and hotel

color scheme. This way, you can mix and match

shampoo can cause hair nightmares), band-aids,

If you’re jetting off on a summer holiday this

your pieces to make a lot of outfits with very

baby wipes, all-purpose salve (we love Rosebud

year, keep the pre-departure stress at bay with a

little fuss. Even better? Dresses and rompers need

Salve for dry skin, makeup removal, preventing

few simple tips that will get you from point A to

no matching at all. One-piece outfits are ideal!

sandals from chafing…), a safety pin or two, a

point B in style and high spirits.

3. Base your outfits around one (maybe two)

1. Cut down. With baggage check fees skyrock-

pairs of shoes. Shoes take up so much luggage

5. Buy things at your location. Shampoo, con-

eting, it is becoming essential to learn how to

space; so it makes sense to just have one great,

ditioner, body wash, razors, sunscreen: all these

pack light. Apart from the extra costs, baggage

transitional pair on your feet. Make sure they’re

things are a hassle to decant into small bottles

claim can add hours onto your escape from the

comfy to walk in and sturdy enough that you

and often burst open in your luggage. The good

airport and, sometimes, even misplace your

won’t end up needing a new pair in a foreign

news? They are easy to buy at your destination.

things. If you are brave enough, I challenge you

place. We love Birkenstocks and Salt Water

Who knows? You might find a fabulous new

brush.

4. Pack extremely useful items, like a large, thin scarf (to double as a plane pillow, shawl, cover-

small cross-body bag, a pen, and plug converters.

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product and save yourself from some terrible

Be cutthroat! Do you really need three cameras,

spillage. Exception: things like face wash and

an industrial size tub of body butter, or even

moisturizer are very particular, so bring your

your laptop? Think realistically about what you’ll

own.

be doing most of the time. Touring a new city or

6. Try audio books. They take up no space at all and are great for entertainment en-route or at

reclining by the sea requires very few add-ons for pure happiness.

your destination. Try to find author-narrated ver-

10. Wear your bulkiest layers on travel days. For

sions, which are usually fantastic as all the right

summer climates, chances are you won’t need a

intention is there. Mindy Kaling’s Is Everyone

lot of heavy clothing, but wear your one pair of

Hanging Out Without Me? is perfect for summer

pants (transit can get chilly), a tank, blazer, and

(as long as you don’t mind being the girl gig-

scarf to free up room in your bags.

gling to herself).

7. Halve your makeup bag. Think of two looks you’ll create: day and night. All the extras can be left at home. A good combination is a tinted moisturizer, concealer, bronzer, lip/cheek stain, mascara, and waterproof liner. Everything from a bold lip to a smoky eye can be made with that combination. 

8. Remember, you can hand wash! Tees, tanks, swimsuits, and undies can all be easily washed in the sink with a little shampoo or soap if you haven’t got access to laundry facilities. Try not to over-pack the basics.  

9. “Just in case” is the worst reason to pack anything. If you don’t use it daily, don’t bring it.


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{Nourish} verb * provide with food or other substances necessary for growth, health and good condition


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A Summer of Salads {un été en salades} By Camilla Salem

Chopped, tossed, and enjoyed - that’s what these five flavorful salad combinations are all about. Toss together fresh summer produce with simple dressings, and you’ll be in a very happy place. You won’t find any recipes here just casual instructions that will leave you with five amazing summer dishes.

featured:

Tomato, Celery, & Oregano Frisée, Fried Egg, Crispy Shallots, & Shaved Parmesan Tomato, Blistered Long Pepper, & Smashed Garlic Potato, Green Bean, & Red Onion Tuscan Kale, Spicy Quinoa, Cucumber, & Avocado * Indicates that you should have lots of good bread on hand to soak up the delicious juices.


Tomato, Celery, & Oregano * This salad is a ridiculously simple combination of everyday flavors. No real measurements are necessary here, but ripe tomatoes are key. Slice up three large tomatoes and three stalks of celery (make sure to get some of the tender inner stalks and leaves!), sprinkle dried oregano (about 1/2–3/4 teaspoon), and drizzle canola or vegetable oil. Sprinkle with 1/2 a teaspoon of salt, and toss together.Â

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FrisĂŠe, Fried Egg, Crispy Shallots, & Shaved Parmesan FrisĂŠe is a pretty fancy green on its own, but get

etable peeler, shave some Parmesan cheese over

ready to take things up a notch by adding a fried

your salad. Keep the dressing simple with an

egg, crispy shallots, and some shaved Parmesan.

apple cider vinaigrette. Mix apple cider vinegar,

Fry an egg with a little salt and black pepper (be

olive oil, salt, and pepper together, and drizzle

sure to keep the yolk a little runny!), and place

over the salad. Dig into the egg, and let the yolk

directly over the greens. In a fry pan, crisp up

run out beautifully.Â

some thinly sliced shallots in a little bit of oil, taking care not to let them burn. With a veg-


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Tomato, Blistered Long Pepper, & Smashed Garlic * Get ready to go crazy for this juicy, flavorful

Sprinkle with salt, and toss with your favorite

salad. Korean long peppers come around every

chopped heirloom tomatoes and a couple cloves

summer, and this is one of the best ways to

of peeled, smashed garlic. Sprinkle a bit of salt,

enjoy them. These sweet peppers are packed

drizzle some canola oil, and eat up! A word of

with flavor, and when blistered in a little bit of

caution: unless you’re a fan of raw garlic, steer

vegetable oil and tossed with mouthwatering

clear of the garlic pieces.

heirloom tomatoes, they transform into something magical. Slit long peppers, and blister them in a little bit of canola oil in a large fry pan.


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Potato, Green Bean, & Red Onion Ready to meet your new favorite potato salad?

same bowl. With a mandolin or a sharp knife,

Gone are the days of heavy, creamy recipes that

very thinly slice one red onion (or use half of a

go bad when left in the sun for too long. This

red onion depending on how much you like the

recipe comes together in just a few steps and will

flavor). Toss together with canola oil, red wine

quickly become a family favorite. All you have

vinegar, salt, and black pepper. The ratio of oil to

to do is quarter red potatoes, steam them, and

vinegar should be about two to one. That’s it!

put them in a bowl. Next, steam green beans (but don’t let them get mushy), and add to the


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Tuscan Kale, Spicy Quinoa, Cucumber, & Avocado Tuscan kale has a very intense, green flavor,

vinaigrette. Cook your quinoa according to

just a pinch of ground cumin. Drizzle over your

especially when eaten raw. But there’s no deny-

the directions on the package, then stir with

salad, toss well, and enjoy! If kale is too intense

ing the fact that it’s great for you, especially

some olive oil and hot pepper flakes. For the

for your taste buds, mix in some red leaf lettuce

when chopped up and mixed with cucumbers,

vinaigrette, take the juice of half a lemon, whisk

as well.

avocado, spicy quinoa, and a cumin-lemon

it with some olive oil, salt, black pepper, and

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From Scratch {fait maison} By Camilla Salem It’s time for a jam session! Preserve the sweet, sweet flavors of summertime with a bit of sugar and lemon juice, and enjoy them spread on good toast, mixed into Greek yogurt, or just with a spoon. You can find the recipes on page 92.

peach ginger Few things scream summer like ripe, juicy peaches. Set aside some super-ripe fruit, and cook them down with a bit of fresh ginger for an exciting kick.

simply strawberry Sometimes the best things in life are the ones that are the most obvious. Make this strawberry jam as soon as you can. You won’t regret it.


raspberry-lavender Dried lavender buds enhance the flavor of raspberries and take this jam to a more complex and sophisticated level.

apricot While fresh apricots are truly wonderful, something kind of magical happens when they’re cooked down with sugar. The resulting spread is tangy, floral, and completely addicting.

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Homemade Croissants {des croissants faits maison} By Jenna and Molly Yeh Crawssont, Kwasson - no matter how you say it, there will always be some magic behind the tiny layers that make this pastry so unique and delicious. What might seem like a phenomenon that you can only find at a bakery is, in fact, not too difficult to make at home (and if you ask us, the homemade versions are way better than the ones at even the most authentic patisseries). Time consuming? Yes. Absolutely. But that’s what summer Fridays are for. The following recipes break down a seemingly complicated process into simple steps that even a beginning baker can follow. Trust us - once you have one bite of a warm, buttery, fresh-outof-the-oven croissant, you’ll wonder why you didn’t make these from scratch sooner. barbecue pork croissants

The Asian pork bun’s Francophile sibling. Filling Ingredients: 1 1/2 lbs. pork tenderloin 1/2 c ketchup 2 tbsp. + 3/4 tsp. sugar 2 tbsp. hoisin sauce 1 tbsp. dry sherry 2 tsp. salt 1 clove minced garlic A pinch of red pepper flakes 2 tbsp. honey 2 tbsp. + 1 tsp. sesame oil 1/2 c chicken broth 1/3 c minced green onion 1 tbsp. oyster sauce 1 1/2 tsp. soy sauce 1 tbsp. cornstarch


Dough Ingredients:

3. Grill on medium, or roast at 375 degrees for

2 sticks cold butter

30 minutes (flipping once if grilling). Brush on

1/4 c sugar

glaze, and cook for five more minutes. Test with

1 1/2 tsp. yeast

a meat thermometer to read 160-180 degrees.

1 c whole milk

4. Cube pork and combine it in a medium sauce-

2 3/4 c flour + extra for dusting

pan with 1/4 c chicken broth, green onions,

2 tsp. salt

oyster sauce, 3/4 tsp. sugar, and soy sauce. Heat

Egg wash: 1 egg + 2 tsp. water

to a boil over high heat. Meanwhile, combine

2 tbsp. sesame seeds

cornstarch with remaining 1/4 c chicken broth.

Filling Directions: {Adapted from Grace Weirtz Young’s recipe} 1. Marinate pork in ketchup, 2 tbsp. sugar, hoisin

When mixture boils, stir in cornstarch mixture. Cook, stirring, until mixture thickens. Cover, let cool, and refrigerate until ready to use.

Refrigerate.

sauce, sherry, salt, garlic, and red pepper flakes

Dough Directions:

2. Proof yeast in 1/2 c warm whole milk and 2

overnight (or for at least four hours).

1. Place butter in between two sheets of parch-

tbsp. sugar.

2. Combine honey and 2 tbsp. sesame oil for a

ment paper. Flatten, whacking with a rolling

3. Combine flour, remaining 2 tbsp. sugar, and

glaze.

pin to create a square that is 1/2 an inch thick.

salt in a stand-up mixer or large mixing bowl.

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Add yeast mixture and remaining 1/2 c whole

Filling Ingredients:

1 1/2 tsp. yeast

milk. Beat on low with a dough paddle or knead

1/2 c olive oil

1 1/4 c whole milk

by hand for five minutes. Cover and refrigerate

2 tbsp. crushed garlic

1 1/2 c flour + extra for dusting

for 30 minutes.

2 tbsp. Dijon mustard

1 1/4 c whole-wheat pastry flour

6 c chopped spinach

Egg wash: 1 egg + 2 tsp. water

6 c chopped kale

kosher salt + pepper

Baking Directions: 1. Follow shaping directions (on page 92), and fill with 2 tbsp. filling. 2. Brush with egg wash and sprinkle with

4 tsp. salt 1 c white wine

Filling Directions: 1. In a large pan or wok, heat olive oil and garlic

sesame seeds.

Dough Ingredients:

over medium heat for five minutes.

3. Bake at 375 degrees for 30 minutes or until

2 sticks cold butter

2. Add mustard, spinach, kale, salt, and wine.

browned on top.

1 tsp. dried oregano

Cook until wilted. Cover and refrigerate until

1 tsp. Aleppo pepper

ready to use.

whole wheat garlic herby veggie croissants

In case you feel guilty about eating a whole batch, at least you’ll have gotten your veggies!

1/2 tsp. black pepper 4 tsp. salt 1 tsp. crushed garlic 2 tbsp. sugar

Dough Directions: 1. In a mixer with a paddle attachment, combine butter, oregano, peppers, 2 tsp. salt, and garlic. Roll out mixture between two sheets of parch-


ment paper to a square that is 1/2 an inch thick.

2. Proof yeast in milk and 2 tbsp. sugar.

Dough Directions:

Refrigerate.

3. Combine flour, remaining 2 tbsp. sugar, and

1. Place butter in between two sheets of parch-

2. Proof yeast in 1/2 c warm whole milk and 2

salt in a stand-up mixer or large mixing bowl.

ment paper. Flatten by whacking with a rolling

tbsp. sugar.

Add yeast mixture and orange juice. Beat on low

pin to create a square that is ½ an inch thick.

3. Combine flours and remaining 2 tsp. salt in a

with a dough paddle or knead by hand for five

Refrigerate.

stand-up mixer or large mixing bowl. Add yeast

minutes. Cover and refrigerate for 30 minutes.

2. Proof yeast in milk and 2 tbsp. sugar.

mixture and remaining 3/4 c whole milk. Beat on low with a dough paddle or knead by hand for five minutes. Cover and refrigerate for 30 minutes.

Baking Directions: 1. Follow shaping directions (on page 92), and fill with 1 oz. Camembert and 1 tbsp. fig preserves.

3. Combine flour, cocoa powder, remaining 2 tbsp. sugar, and salt in a stand-up mixer or large mixing bowl. Add yeast mixture, vanilla, and beet juice. Beat on low with a dough paddle or knead by hand for five minutes. Cover and

Baking Directions:

2. Brush with egg wash and sprinkle with

1. Follow shaping directions (on page 92), and

walnuts.

fill with 2 tbsp. filling.

3. Bake at 375 degrees for 30 minutes or until

Baking Directions:

2. Brush with egg wash, and sprinkle with salt

browned on top.

1. Follow shaping directions (on page 92), and

and pepper. 3. Bake at 375 degrees for 30 minutes or until browned on top.

red velvet croissants

Yep, you heard that right. Filling Ingredients:

citrus-fig camembert croissants

4 oz. cream cheese

A fresh take on your basic croissant au fromage.

1/2 stick butter, softened

Filling Ingredients:

1/2 c melted marshmallows

8 oz. Camembert

1 1/4 c confectioners sugar

1/2 c fig preserves

1 tsp. vanilla

Dough Ingredients:

Dough Ingredients:

2 sticks cold butter

2 sticks cold butter

Zest of 1 lemon

1/4 c sugar

1/4 c sugar

1 1/2 tsp. yeast

1 1/2 tsp. yeast

1/2 c warm whole milk

1/2 c warm whole milk

2 1/2 c flour + extra for dusting

1/2 c orange juice

1/4 c cocoa powder

2 3/4 c flour + extra for dusting

2 tsp. salt

2 tsp. salt

1/2 tsp. vanilla

Egg wash: 1 egg + 2 tsp. water

1/2 c beet juice

1/4 c crushed walnuts

Egg wash: 1 egg + 2 tsp. water

Dough Directions:

refrigerate for 30 minutes.

fill with 1 1/2 tbsp. filling. 2. Brush with egg wash, and sprinkle with turbinado sugar. 3. Bake at 375 degrees for 30 minutes or until browned on top.

2 tbsp. turbinado sugar (raw cane sugar)

1. In a stand-up mixer with a paddle attachment,

Filling Directions:

combine butter and lemon zest. Roll out mixture

Combine ingredients, cover, and refrigerate until

between two sheets of parchment paper to a

ready to use.

square that is ½ an inch thick. Refrigerate.

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{Play} verb * engage in activity for enjoyment


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An Evening in Provence {une soirée en provence} By Camilla Salem

Keep your decor simple and authentic with fresh lavender in mismatched vases (right). Serve Lillet to start the evening off with a twist of lemon and lots of ice (below).

Balmy summer evenings are best enjoyed outside with good food, great friends, and lots of wine. That’s exactly why we decided to put together an “evening in Provence.” A get-together like this doesn’t require much advance planning or preparing at all. The only things you really need are a table, chairs comfortable enough to sit in while you talk and laugh for hours, a few fresh ingredients, lots of wine, and a few really good people. This whole evening is about enjoying life. There’s no over-thinking or stressing allowed. We simply stuck a table outside and strung outdoor lights in a tree to create a charming ambiance, particularly when the sun starts to go down. Fresh, fragrant lavender helps transport you and your guests to the Mediterranean. We put bunches of lavender in mismatched vases for an easy centerpiece. We sipped on Lillet to start the evening off. Serving this classic French aperitif wine over ice with a twist of lemon or orange is the perfect way to warm things up. The menu we selected came together easily and deliciously, and we ended the evening with fresh summer fruit, French press coffee, and an assortment of French cheeses. Keep reading to find out how you can easily recreate this evening.


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* Set up a small table in a sweet spot outside. Top with a colorful tablecloth and set with napkins, silverware, plates, and, of course, wine glasses. Place a small bottle of Perrier in front of each table setting. * String lights nearby for added romance, fill a bucket with ice to keep your wine chilled, and use fresh lavender for authentic, fragrant decor.

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menu: ❖ Mussels with white wine and fresh tomato sauce

❖ Oven-baked fries with olive oil and sea salt

❖ Grilled hanger steak

❖ Heirloom tomato salad with onions and Niçoise olives


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*Keep dessert simple and delicious with an assortment of French cheeses and sliced baguette, a platter of fresh summer fruit (we served figs and cherries), and some sweet store-bought cookies (no stress, remember?). Pass a French press full of hot coffee around the table, and enjoy the rest of your evening.

* Prep all of your ingredients early so that when your guests arrive, you can simply throw the steak on the grill, cook up the mussels, and drizzle olive oil over the tomatoes. Make sure to begin baking the potatoes 40 minutes or so before you plan to sit down and eat since these take some time. Don’t forget to have a few loaves of french bread on hand to dip in the mussel sauce! Find the recipes on page 92.


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* Send us pictures of your “evenings in Provence.” We love to see peeks into our readers’ lives.


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{Embellish} verb * make (something) more attractive by the addition of decorative details or features


Five Summer Essentials {les essentiels de l’été} Photos by Jackie Pfeffer Words by Camilla Salem

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Summer shouldn’t be spent fretting over what outfits to wear. After all, half of the season is spent in a bathing suit enjoying some kind of body of water. With that said, it’s helpful to have a few essential items in your closet to take you through the hot-weather months. Read on for our five summer essentials for your wardrobe! a summer dress

A loose-fitting summer dress is your best friend. Wear it belted with espadrille wedges for a more refined, put-together look, or keep it carefree by simply throwing it on over your swimsuit. By the end of the summer season, this dress will be worn out in all the right ways, proving just how much fun you managed to squeeze in.

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high-waisted shorts

Don’t get us wrong - we’ll never toss our cutoffs, but a trendy pair of high-waisted shorts is a fun addition to your summertime wardrobe. They’ll keep you cool and chic at the same time. Be careful because these can look frumpy and unflattering with the wrong top, so we simply tied up a loose white button-up.

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a jean jacket

This classic wardrobe item is the perfect transition from day to night for that favorite dress of yours. You can’t help but look cool and collected in a jean jacket. Wear it over a sexy tank top, and throw on some aviator sunglasses for added cool-factor.


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a straw hat

We’re seeing hats all over the place this summer. And we’re all about that. Not only do we all benefit from a little sun protection, but also a straw hat is a wonderfully classic element to any outfit. Whether you prefer a wide brimmed hat or a fedora, definitely partake in this summer trend. a colorful scarf

Stand out in a crowd by tying a brightly colored scarf around your head in creative ways. It adds a pop of color and a bohemian quality to your summer looks.

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{Love} verb * have a profoundly tender, passionate affection for (another person).


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Chapter Two {chapitre deux} By Ashlee Gadd

Eight weeks ago, my husband and I became parents. First-timers, as some

of grief over what we were losing - that distinct spontaneity that young

would say. It’s been eight weeks of sheer joy, fleeting frustration, giggles,

married couples enjoy, and often take for granted, during their first years

exhaustion-induced arguments, and more discussions about poop than I

of marriage. There I stood in the bathroom, toothbrush in hand, unexpect-

care to admit. Our date nights have transitioned from fancy downtown din-

edly sobbing as I realized it was our last night as just the two of us. Exactly

ners to spaghetti and Netflix, where we now find ourselves within constant

twelve hours later I was sobbing again - this time happy tears - as I held

arm’s reach of the video monitor.

my son for the very first time. All fears and concerns about my marriage

Prior to getting pregnant, one of my greatest fears (aside from the weight gain and stretch marks, obviously) was the idea that parenthood would

evaporated into thin air as I watched my husband become a father. In that moment, our marriage did change, but for the better.

change our marriage. After five years as husband and wife, we were finally

We are no longer responsible for solely loving each other, an arduous task

getting to that place. That place where marriage is almost easy. Almost.

in itself. Rather, we now face the shared responsibility of loving another

The fights are fewer and far between; the sacrifices are more frequent and

person, a piece of us, wholeheartedly. It is our job not only to love him but

genuine. Our selfishness is slowly (and I do mean slowly) evolving into self-

to also teach him what love is. For as long as we’re living, it is our duty as

lessness. I think we both would agree that our marriage has, by the grace of

parents to create a household where love is consistently evident through

God and with much intentional effort, steadily improved each year. Every

words and actions. Our son is only eight weeks old, and he’s already

day, through mistakes and apologies, we’re gradually learning to love each

watching us carefully. He will be watching us as a toddler and even more

other a little bit better.

so when he’s a teenager. He will, no doubt, take notice of every love note,

Would a baby, while perfect in concept, ruin that? Would the sleep deprivation and endless dirty diapers rob us of all romance? Would we suddenly

kitchen kiss, petty argument, heartfelt apology, and sincere “I love you” that occurs in our home.

find ourselves completely immersed in parenthood, lacking time and en-

The romantic, spontaneous “Brett and Ashlee” chapter might be closed for

ergy for our marriage? These questions might sound dramatic, but, to me,

now, but I have a feeling chapter two of our love story will be just as good,

they were legitimate concerns.

if not better.

I remember brushing my teeth the night before our scheduled C-section as the finality of “Brett and Ashlee” sunk in. Our family of two was becoming a family of three. As wonderful as that was, I also felt an odd sense

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{Muse} verb * be absorbed in thought


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The Art of Living {l’art de vivre} Words by Camilla Salem Art by Jody Corcoran-Salem

The French have a famously cool and collected approach to life. Gener-

let go

ally speaking, they possess a covetable knack for enjoying the little things,

Letting go of attachments to material items can be one of the most liberat-

finding all kinds of reasons to go out and have a good time, and not giving

ing things in the world. This isn’t to say you shouldn’t take pleasure or find

a damn about what anyone thinks of them.

joy in a beautiful bouquet of flowers or a flattering pair of jeans, but getting

Oftentimes, we abide by the rules that we believe society has set for us, but that can make us feel like we don’t have the right to make our own choices. Life isn’t meant to be taken too seriously, and we only get one go at it, so why not make our own rules? The act of living is, in and of itself, an art form, one that takes practice and commitment. We’re all works in progress, and we are constantly evolving. The beauty of having control of your own rules is that you can change them whenever you want. Here are three simple steps (in theory, not necessarily in practice) to perfecting your own art of living.

wrapped up in what other people think of you promises a life of anxiety and stress. So try letting go a little bit. Start with the small stuff: let go of the fact that there are a few dishes in the sink or that you didn’t have time to make your bed one day. Work up to the understanding that it’s A-ok that your home and wardrobe don’t look like they came out of a movie or magazine. Release the notion that the things you have, the job you do, and the way you dress define you because, in reality, you may be an office manager by day and a brilliant poet or songwriter by night. Perhaps your kitchen has less-than-perfect fixtures and countertops, but you might just make the best pancake breakfast in town. You may not have a wardrobe filled with designer clothes, but you light up the lives of the people you meet on a daily basis.


simplify

celebrate

As you let go of attachments to things and impossible-to-achieve stand-

Letting go of things and simplifying your mindset opens up a lot of room

ards, you may realize that you actually care about different things than you

in your life. Being able to recognize what’s actually important to you builds

thought. Having done away with all of those things you used to agonize

confidence and security, and you may start to notice that your life is actu-

over and worry about leaves your schedule wide open to do a little bit of

ally worth celebrating. And why shouldn’t you celebrate your life? Your

simplifying. Clean out your closet, your car, your kitchen cupboards, and

morning cup of coffee? Yep, that’s definitely a celebratory moment. Lighting

even your mind. Keep only what you really need and really love. When you

the candles at night and taking a hot bubble bath while playing music in

start to feel attached to something, remind yourself that the purpose of life

the background? That too - you deserve it. Give yourself permission to kick

is simple. Get through it, and enjoy as much of it as you can. Connect with

back, watch a movie, and drink one too many glasses of wine on a week-

people, and grow old with grace and dignity.

night. Who needs a reason to invite friends over to eat a good dinner and laugh all night long? Not you! Life is reason enough. Take advantage of as many opportunities as you can to enjoy moments and make memories, and don’t feel guilty about it for even a second.

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Your Turn {à ton tour} We asked you: where is the coolest place you’ve ever traveled?

We just returned from two weeks in Spain, and it was completely wonderful! But the coolest place we visited was Sitges! It was a little Spanish beach town that was so wonderful and relaxed! — Kate, Blog: A Byte of Life

The John and Mable Ringling museum of Art in Sarasota Florida is a place full of beauty. The estate sits right on the Sarasota Bay and is immaculately maintained. Between feeling six inches tall in the middle of a forest of banyan trees and smelling the sweetness of a thousand roses in the oldest rose garden in Florida, it’s hard to not enjoy yourself. — Emily, Blog: The Pretty Simple Life

The most amazing place I’ve ever been (ever!) is School of The World located in Jaco, Costa Rica. It’s a learning vacation that offers classes in photography, yoga, surfing, spanish, and more. It’s basically like a giant tree house was built in the middle of a gorgeous city where people from all over the world come and hang out. — Natalie, Blog: Land & Sea

Takaka, New Zealand - Paynes Ford is known as a great climbing spot. The Hangdog campground is always busy with climbers and backpackers. I’ve never been to a campground that has such community amongst strangers. There’s a sweet swimming hole in the reserve - deep green water sunken down below some rocks with mountains in the background and green ferns all around. You can also find glow worms in the reserve at night! — Nora, Blog: Your Old Nonsense


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{Close} verb * bring or come to an end


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The Recipes {les recettes}

from scratch (page 48)

ring regularly, until the strawberries have cooked

(Each recipe makes about 2 cups of jam.)

down and broken up and jam has reached

Peach-Ginger Jam Ingredients: 2 lbs ripe peaches

desired consistency, about 15-20 minutes. 2. Store in a clean, dry glass container for 2-3 weeks (or much longer if you choose to process the jar for long term storage).

1 teaspoon grated fresh ginger

homemade croissants (page 50) Shaping Croissants 1. On a floured surface, roll out dough so that it is large enough to encase the layer of butter. Place the butter on top of the dough, and fold over the edges so that the butter is completely

3/4 cup granulated sugar

Raspberry-Lavender Jam

encased.

Juice of half a lemon

Ingredients:

2. Roll this out, working carefully to not break

2 1/2 pints raspberries

the dough, until its area is about twice the size

1/2 teaspoon dried lavender buds

(it should retain its square or rectangular shape).

2/3 cup granulated sugar

Fold evenly into thirds like a letter. Wrap in

Juice of half a lemon

plastic wrap, and refrigerate for one hour or

1. Bring a large pot of water to boil. Cut an “x” into each peach. Dip peaches in the boiling water just until the skins start to curl back. Remove with a slotted spoon and put into a large bowl of

until firm.

ice water. Peel the skin off and discard.

1. In a large saucepan, over medium-high heat,

2. Cut peaches up into pieces, being careful to

combine raspberries, lavender buds, granulated

remove the pits.

sugar, and lemon juice. Cook down until rasp-

3. In a large saucepan, over medium-high heat,

berries have broken down and jam has reached

combine peaches, sugar, and lemon juice, and

desired consistency, about 20-25 minutes.

cook down for about ten minutes.

2. Store in a clean, dry glass container for 2-3

4. Add ginger and cook, mashing peaches with

weeks (or much longer if you choose to process

the back of your spoon and stirring regularly,

the jar for long term storage).

until the fruit is cooked down to your desired

Apricot Jam

jam consistency, about ten more minutes.

baking sheet lined with parchment.

Ingredients:

5. Store in a clean, dry glass container for 2-3

6. Let rise for one hour uncovered.

2 lbs fresh apricots, pitted and quartered

weeks (or much longer if you choose to process

3/4 cup granulated sugar

an evening in provence (page 56)

the jar for long term storage).

Juice of half a lemon

Mussels with White Wine and Fresh

Simply Strawberry Jam

1. In a large saucepan over medium-high heat,

Ingredients:

cook apricots sugar, and lemon juice, stirring

2 lbs strawberries, hulled and quartered

regularly, until the strawberries have cooked

1/2 cup granulated sugar

down and broken up and jam has reached de-

Juice of half a lemon

sired consistency, about 15-20 minutes.

1. In a large saucepan over medium-high heat,

2. Store in a clean, dry glass container for 2-3

cook strawberries, sugar, and lemon juice, stir-

weeks (or much longer if you choose to process

3. Repeat second step three times. 4. Roll out dough to a square or rectangle that is ½ an inch thick. Divide into eight equal parts by cutting in half horizontally, then cutting each half into quarters vertically. 5. Working one at a time, roll out a piece until it is a ¼-inch thick, and place filling on one end. Roll up, sealing the edges with water. Place on

the jar for long term storage).

Tomato Sauce (Serves 4-5) Ingredients: 1 1/2 pounds fresh mussels 3 tbsp. butter 4 cloves fresh garlic, minced 2 medium tomatoes, diced 1/3 cup fresh parsley, chopped


Grilled Hanger Steak (Serves 3-5) Ingredients: 1 1/2 pound hanger steak (ask the butcher at your market to cut you one) 1 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1. Fire up the grill, or heat up a grill pan. 2. Salt and pepper your steak, and cook up for about 5-10 minutes on each side or until it’s reached the desired level of doneness.  3. Let sit for five minutes then slice against the grain to serve. 

Heirloom tomato salad with onions and Niçoise olives (Serves 4-5) Ingredients: 1 teaspoon kosher salt

from heat, and serve immediately with lots of

4-5 large ripe heirloom tomatoes (use your

1 cup dry white wine

crusty bread.

favorites!)

1. Ten minutes before cooking, put mussels in

Oven-Baked Fries with Olive Oil and Sea

1 spring onion, sliced thinly with a mandolin or

a bowl of cool water (this will encourage them

Salt

a very sharp knife

to expel any sand). Remove beards by scrubbing

(Serves 4-5)

each mussel gently with a sponge. Drain and

Ingredients:

check to see that any open mussels will close

5 russet potatoes, peeled and julienned

when tapped lightly with a knife. If they do not

3 tablespoons olive oil

1. Slice heirloom tomatoes into ½-inch slices,

close, DISCARD them because they are dead.

1 teaspoon sea salt

and place on a large platter.

2. In a large pot over medium-high heat, melt butter with garlic. After just a minute, add tomatoes and parsley and stir together. Add mussels and salt. Stir everything together. Pour in wine and let it cook off for two minutes. 3. Cover the pot and let mussels cook for about five minutes or until they are all opened. Remove

1. Preheat oven to 400° Fahrenheit. 2. Toss julienned potatoes with olive oil and sea

1/4 cup Niçoise olives 2 tablespoons extra-virgin olive oil 1/2 teaspoon sea salt

2. Scatter onions and olives evenly over the dish. 3. Drizzle olive oil, sprinkle salt, and serve.

salt, and spread out evenly on an oiled baking sheet. Use multiple baking sheets if necessary. 3. Bake for 30-40 minutes or until fries are golden brown and begin to crisp up. 

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Back Story {le mot de la fin}

One of the best parts of my experience with The Violet so far has been trying new things right alongside all of our contributors and readers. Sometimes it can be too easy to be complacent in life and to just accept things that are thrown at you, but we are all about grabbing life by the horns and making some very sweet memories. Before this issue, I would never have thought I’d be able to put together beautiful bouquets (page 20) by myself, but spending an afternoon with my mother surrounded by

(and, trust me, it is). When I set out on this magazine adventure, the main goal was to provide a guide to living a full, healthy, and happy life for women everywhere created by women everywhere, but what has happened along the way is that we’ve started following our own advice! Our guide for others has led us on very cool and fulfilling adventures. We learn from and get inspired by all of our contributors and readers, and now we can’t wait to see where this journey takes us!

flowers and ribbon is a memory I plan to cherish for quite some time. Before this issue, I wasn’t aware of a very cool treehouse escape (page 30) just a short drive from my home, and I never understood just how much better homemade jam (page 50) is than the store-bought kind

Happy summer, friends! CS


“The more you praise and celebrate your life, the more there is in life to celebrate.� Oprah Winfrey

SUMM ER 2012

| 95


See You Soon! {à bientôt !}

The Violet | Summer 2011 {Updated}  

Theme: A Summer in the South of France Let us take you on a trip this summer.

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