Things I love right now
1. I feel a new color phase coming on. Soft greys, sunny creams, russets, bright tansy and sunflower yellows, navy and slate and icy blues, bark browns and greys, deep dark chocolates.
2. Rustic, simple shawls in earthy neutrals, like Terhi’s at Mustaa Villaa and Alexandra’s at Moonstitches.
3. Simple socks with just a touch of ornamentation, like Terhi’s here and here.
4. Cooking outside on the grill, even though it isn’t summer anymore. It’s right out the kitchen door under the porch overhang, so it’s just as convenient as the stove. Tonight before choir practice I’ll be tossing some Yellow Finn potatoes in olive oil, fresh rosemary and sea salt; stuffing some Anaheim and Gypsy peppers with mozzarella or Trader Joe’s beluga lentils (already cooked!) seasoned with lemon juice, toasted walnuts and some of the marjoram that’s taken over the herb bed; and dumping the lot on the grill.
5. The Japanese anemones and Joe Pye weed in my garden, which bloom faithfully from July through October.
6. Oregon apples from the farmers’ market. We favor Tsugarus, Akanes, Honeycrisps, Ambrosias, and Jonagolds in mid-October. I find the names of apples enchanting (I weep that I somehow missed the Black Gilliflower (Sheepnose) variety), and despite the luscious bounty of summer peaches and berries, they’re my favorite fruit.
7. Early-season West Wing episodes on DVD. I *heart* my fictional government.
8. David Copperfield. It’s our geekier-than-thou book club selection for December. We dig the classics.
9. My new Keen shoes from the REI sale, the only model that seems to be narrow enough for my feet. I went for the army green with orange stitching. They’re my everyday fall shoes, and I finally feel like a real Portlander now that I’ve got the Official Footwear.
10. Homemade chiya – the Nepali version of chai: Brew up a pot of black tea (I use Red Rose) with sugar to taste, slices of fresh ginger, and cardamom pods. Drink it like that for kaalo chiya (black tea) or add hot whole milk (1 part milk to 3 or 4 parts chiya is generally good, depending on the strength of your chiya) for dudh chiya. I made a big jar of kaalo chiya, removed the tea bags after they’d steeped, and have been keeping it in the refrigerator to reheat a cup whenever I want some (which isn’t quite four or five times a day, as in Nepal, but it’s been nice to have at tea time).
11. SouleMama’s blog, whence cometh the spur for this post. I’d like to be able to order a future family life out of this enticing catalog. Mine would take place on San Juan Island, but the rest – the cute and clever kids, the crafts, the walks in the woods, the little daily discoveries, the mad photography skills to capture it all – would be much the same.








