Skip to content

Berlin on foot

Years ago, I visited Germany’s Bavaria and thought when I first set eyes on it that I’d just discovered what was surely meant to be my home all along. Where we were, nestled among the foothills of the Alps, was a charm unlike anything I’d ever seen before. Cows, their hollow bells clacking as they swayed side to side, were led through quiet streets by men in short leather pants, embroidered suspenders, tall socks and loden-green feathered caps. The architecture too seemed out of a fairy tale. Buildings were painted white, freshly every year, some decorated with murals, and it seemed that from every window hung flowers overspilling their wooden planters. Shop windows were filled with eiderdown comforters, traditional Bavarian/Alpine clothing, kitchen wares, and the most elaborate cakes and marzipan confections I’d ever seen. Each late afternoon or evening whole families (all ages) picked up their walking sticks and strolled through the hills. Their voices rose like a murmured chorus through the woods. It was a hum I’ll never forget. The leaves were turning, the air was clean and Autumn-crisp, and the lakes shimmered. It was idyllic. Pretty much

(People actually lived like this!)

But…

Berlin is a large and vibrant city

 (and – I was kindly reminded – Berlin’s no Bavaria – and if you yodel, people will stare.)

We were to launch our vacation from Berlin where my husband was called to business. We arrived a couple days in advance of his meetings to acquaint ourselves with the city by walking it. We were to have four full days there, but weren’t driving so our acquaintance with this bustling modern city would be  limited to what we could get to on foot. By no means could we see it all. The weather was beautiful so we chose outdoors. We walked the streets and parks and bridges. We missed museums and what I hear is a thriving art and music scene. But what we saw and tasted made an indelible impression.

Berlin – I hadn’t known – got its name from the German words for bear and little. And as we moved through the city, we found little bears everywhere. There’s quite a fondness here for their little mascot.

Bear statues, each with the same basic form but painted uniquely, were seen all over the city. The one outside our hotel was “wearing” Marlene Dietrich. (For those of you too young to know – as am I too of course –  Marlene was a famously sultry, satin & silk, smoky-voiced German actress and singer – of the 40’s I think.) Here she is outside our hotel at the entrance to the bar that bears her name –  (though only a quick shot with my phone, I couldn’t resist) –

~ ~ ~

Most of us probably think of vacation as a bit of an “escape”. But the escape that this trip offered wasn’t to begin for me here. You visit Berlin, and first it strikes –  and then it settles on you, hard – Berlin’s is not a feint history – it’s one of such enormity that I struggle still to put into words the effect it had on me.  Some of the most brilliant heights ~ and the most depraved depths ~ of humankind’s time on earth were lived in and around here. And everywhere you walk in this city, its history is evident. Berlin’s gravitas does not – cannot – escape you.

The Brandenburg Gate was completed in the 1700’s as a triumphal arch and was the gateway through which people would enter the city. Though a great number of buildings were destroyed during the war, many that still stand speak loudly (as this does) of Germany’s once-imperial greatness.

One imperial address was that of the summer palace of Sophie Charlotte (Queen of Prussia & grandmother of Germany’s beloved Frederich the Great.)  The palace was finished in 1705. Though not readily apparent, every attempt was made to be mindful of avoiding “excesses” during the construction of this summer home. Sophie had learned by way of Marie Antoinette’s unfortunate example that “the people” don’t take kindly to royal over-indulgences. (Keep this attempt at  “understated elegance” in mind as you stroll through the next photos of the Sophie Charlottenburg Palace.) Though the palace was hit by airstrikes during World War II and completely destroyed by fire, it was meticulously rebuilt (from photographs) after the war.

The vast grounds behind the palace are some that Berliners feel are their “own”park now and have become a favorite spot for family picnics, frisbee-throwing and – we were told – even (shudder-gasp!) pot-smoking.

Sophie did love her Blue & White porcelain! All walls in this room were covered with it. (Notice too the 3-D borders that extend past the painted parts of this large and elaborate ceiling mural.)

The host of angels carrying the crown was meant to denote that Sophie’s royal status was divinely conferred.

Read more

the road traveled

~ ~ ~

For 3½ weeks I haven’t driven, chopped herbs, sifted, stirred or baked.

For nearly a month now, not a load of laundry, a trip to the mailbox or a bill paid.

No garden tended, no floor swept, no counters wiped clean.

No phone ringing, door-knocking, no dogs wagging. (I did ache for the wagging!)

Familiar comforts, left behind. Rhythms and patterns, well-established,  set aside.

In exchange, there was to be newness in every step.  “Knowing” suspended. Curiosity indulged.

No apron. But a heavy camera around my neck. And from my shoulders, a weighty loaded pack.

Miles upon many miles of footfalls, blistered and tired (but ever-willing) feet.

Ears perked. Eyes wide.  Body stooping, reaching, climbing.

And a bursting happy heart!

Read more

plum crazy ~ part deux

I’ve been wanting to tell you and haven’t found the time. Tomorrow, laundry’s done, beds made, bills paid, bags packed, our pups are in the tenderest of hands, we’re sliding ourselves into plane seats to head across the country, across the sea, to Europe for three weeks. One week in Berlin, two in France. (Business gets us there, pleasure keeps us.) This will be our longest (most ♥ glorious!) vacation ever.

but first…

Plums on the tree, plums on the ground, plums in the fruit bin in the fridge. We couldn’t leave town  (well, he could)  without treating them right. And so this morning, on the day before we fly this coop, with dozens of things yet to do, here i am, making jam. Honestly! if that isn’t the height of

plum crazy

it’s got to be close!

This is my second batch of this particular jam, and it’s, well, sort of out of this world and into the next!

There will be but one photo

(because I’m only just so crazy)

and because I’ve already shared with you the basics of plum jam in a recent post.

This jam though is made without the ginger and warming spices of the last one (which was delicious), and in their place steps

Lavender, lovely lovely Lavender!

~ ~ ~

The very thought of lavender is quieting,

Calming.

You can sleep on it, bathe in it, and ought to if you (like moi!) are a bit wigged out!

And who among us hasn’t been pacified by a piece of toast smeared with seductively sweet jam?

This jam may even do it one better.

~ ~ ~

But before the recipe, a NOTE  to you before we fly  –

I’ll be uploading photos while we’re away. At this point I can’t predict whether I’ll actually post to this blog, or simply do a continuing photo story on Facebook. If you’re interested in seeing parts of our trip (Berlin, Paris, Provence, Burgundy) you can Like me on Facebook.

In any event, I will miss this connection with you and will be eager to share when we get back home!

My fellow-blogger friends, I’ll likely be able to read your posts but not offer much comment. If you see me liking you, know that I truly do! 🙂 

~ ~ ~

Lavender Plum Jam 

fills approximately 2 pint jars – possibly 2½ – or 5 half-pint jars

  • a total of 4 pounds ripe plums (or plums & plucots mixed)– pitted and diced
  • 1  cup lavender sugar (to make your own, see note at bottom of post)
  • 1 cup granulated sugar
  • 3 Tablespoons strained fresh lime juice
  • 1 Tablespoon slightly crushed culinary lavender

NOTE: If you prefer to make a freezer jam, you can ignore the canning steps and simply fill your jars with cooked jam, allow to cool, and then place in the freezer.

Read more

on the farm

Growing up, our grandfather (Big Papa) had a farm. Quite a large farm. It nearly encompassed the entire world for me as a kid…that and the woods behind our own house back in town. Most of the time Big Papa had a caretaker who looked after the farm property which was acres and acres of horse pasture, huge barns with hay lofts, tall silos filled with the sweet smell of fermenting hay, leather-scented tack rooms where saddles and horse blankets were hung, a milking barn that smelled like cottage cheese and cream, all kinds of old farm equipment, an old-time fire engine, a gas pump. You get the picture. There were woods there too, and sand banks where we’d play for hours on end. There were Shetland ponies and two big beautiful Pintos. A milking herd of sweet-faced Jerseys. A Brahma bull, just because he was fiercely fantastic. There were pea-brained guinea hens forever running from us, though they had no reason to. There were attics filled with beds and bunks, chenille bedspreads, old dressers and vanities with dusty mirrors. Old women’s clothes, men’s work boots. Old baby buggies. Indian blankets. The farm was a child’s paradise.

I was blessed to grow up free to roam. I explored for endless hours the woods out back, built forts with the guys. I believed there was a gang who roamed those woods. “The Dick and John Gang.” Mean as all get-out we were told, but we never met up with them. (I’m not sure anyone ever did.) I climbed water towers. I’d frequently ride my bike down to an old abandoned saw mill and investigate. I rode my horse, alone, and  fast  along sandy trails! (I was taught that I’d gone a step too far when I woke in the middle of the night with the express purpose of  driving my dad’s car down onto the beach nearby. The lights were on in the farm house when I returned. There was to be no sneaking back to bed. I think I was 12.)

~ ~ ~

Seems to me that we’re each formed in good part by the experiences we had as children, the games we played,  the woods or yards or streets we roamed. There’s no question, the farm runs in my veins.

About three miles down the road from we live now is an old family farm. The city next to ours bought it from the Luscher family and it’s been turned into acres and acres of gardens for the community to share. This time of year the gardens are populated by brooms wearing clothes. You’ll see. I went there yesterday to breathe and wander. I thought I’d share a few photos of my time there.

Click on any one of the photos below to enlarge it, or by using the arrows you can flip through them all if you like.(Click on the little x in the left-hand corner to return to the post.) I hope you’ll enjoy a few minutes of peace in the gardens where the bees buzz and people quietly turn over the dirt and tend their tomatoes.

Read more

a bird in the hand…and hope

I had the feeling I was running behind in life…Do you ever? As if life were meant to progress by a schedule – like an efficiently-run German passenger train (which of course, we all know, it is not) and here I was, about to miss it.

Wasn’t it Lewis Carroll who said, “The hurrier I go, the behinder I get?” Was it the rabbit in Alice in Wonderland? Or was it me? Certainly it was me.

The other day I was feeling as though, no matter how long I might live, I could never catch up.

{ O woe is me, my name is Pity! }

hmmm…

It might have made some sense had I asked, “But dear, exactly what is it you’re trying to catch up with or to?”  But of course, when you’re in “that mood” (meaning the complete absence of all good sense) you don’t ask such questions.

Sometimes though, in a life of grace (which is the life we all live, whether we know it or not) something happens. Something flies through the window to break the spell – the hex – we’re under, and set us right again.

The other day, I found myself in such a state of mind. And then…

Through the open doors of summer, a chartreuse vireo flew into our house. She was fluttering against the windows, seeing beyond them to the sky and trees, and trying desperately to find her way out again. Slowly I took my hand to her. To my surprise, she allowed me to lift her, fully enveloping her trembling tiny body between my two hands. She weighed little more than air. I walked with her back outside, then lifted my top hand. There she was, eyes wide. I expected her to fly. Straight away. But she didn’t.  Instead, she stayed.

She stayed and stayed as I walked with her, carrying her from place to place, in search of that spot where she might feel free again to fly.  Instead though, her tiny gray feet clutched tight to me as I spoke softly to her that it was safe to leave now. She closed her eyes and took long rests…opened her eyes and looked around…and then closed them again. Here she rested. And rested.

And so did I.

’twas perfect peace to me.

 My husband and I watched, relieved as finally she flew, un-hurt.

And in that, All things were made right again.

~ ~ ~

There is a fellow-blogger I’ve grown especially fond of – Shira – her blog In Pursuit of More …Living with {just a little} Less will be so worth your time to check out, if you haven’t yet met her. She has a generous and gracious heart. She puts wonderful, healthful food on the table, and gives us words of wisdom to grow on.

Before leaving for a family trip to France recently, she was asked to say a few things about


H O P E .

Read more

cedar plank salmon with spearmint sauce

Have you wondered if all we ever eat around here is salad and vegetables and the occasional dessert? no, no, not so! During salmon season (I’m almost embarrassed to say) it’s on our table maybe as much as once a week. Our local newspaper’s food section had a wonderful-sounding salmon recipe last week that I was itching to try. We had a pot brimming with spearmint begging to be crushed and its aromas set free. It was fated.

This dish was so beautiful, so incredibly aromatic that (and now I truly am embarrassed) I was far too impatient to take photos of it. There was going to be no stage-setting. No turning it this way and that and getting the light just so. There was going to be no waiting. I mean none! So here you have it folks. Just as it came off the grill and its fragrant sauce was ladled on. Just before we gobbled it all up, smacking our lips and planning when we’d eat it again next…

This dish was, to my mind, absolutely perfect as it was. No changes were made to the original recipe, other than to halve it since we weren’t feeding a crowd. Therefore, we owe a debt of thanks to chef David Padberg of Portland’s Park Kitchen for the recipe. I’d hug him if he’d have it!

Salmon fillets steeped in the aromas of  cedar smoke and steam, then ladled with a variation on salsa verde, made with fresh spearmint leaves. An incredibly delicious flavor combination.

(I hope you won’t be off-put by the addition of chopped anchovies to the sauce. Those and the capers add the perfect bit of salt & fish to complement the salmon…and their flavors were not at all over-bearing.  The garlic and hot chili seeds added the perfect hint of heat. The lemon zest – oh you know! Let’s get on with it…

(I’ve halved the recipe for you below as most won’t be feeding 10 to 12. The above-pictured salmon fillet was 1 pound and we had sauce left over. It fed 2 generously  –  Guinea Pig loves his salmon – with enough left over for lunch the next day.)

Cedar Plank Salmon with Spearmint Sauce

(5 to 6 servings)

Sauce:

  • 3 anchovies, finely chopped (if using salted anchovies, rinse them thoroughly first)
  • ½ cup tightly packed fresh spearmint, finely minced
  • ½ cup tightly packed fresh parsley, finely minced
  • 2 Tablespoons capers, finely minced
  • ¼ cup finely minced shallots
  • Grated zest of about 1½ lemons
  • 2 smallish cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup + 2 Tablespoons extra-virgin  olive oil
  • Freshly squeezed lemon juice to taste

the Salmon:

  • 1 untreated cedar plank
  • 2 pound whole salmon fillet
  • 1½ teaspoons salt
  • 1½ teaspoons firmly packed brown sugar

To make the sauce: In a medium bowl, mix together the anchovies, herbs, capers, shallots, lemon zest, garlic red pepper flakes and olive oil. Chef Padberg says to then add lemon juice to taste and allow sauce to sit for at least 1 hour for flavors to meld before serving. I let the sauce sit for quite some time before adding the juice. I waited to add the lemon juice until the salmon went on the grill as I didn’t want the vibrant green to change. Makes nearly 1 cup of sauce. 

Read more

we interrupt…

We interrupt our normal interruptions to bring you a new kitchen. (Normal interruptions, which will include food, will resume tomorrow.)

Long dreamed-of, our kitchen is here.

Pots are bubbling, freezer’s making ice, spices sprinkling, soapstone’s silky, cookies in the oven, mama’s smiling big.

a welcome-back-to-the-kitchen gift from spree’s Grateful Guinea Pig

So many of you good people have offered encouragement these past few months while we went through a fairly major renovation at our house. Some of you spoke from multiple experiences of your own. Your kind words have meant so much to me!  I’ve held and replayed them in my mind on the most discouraging of days (and there were a few of those.) Many of you have asked for a peek into the newly remodeled kitchen – how could I possibly say no when you’ve brightened so many of my days?

We were able to save our cabinets and simply have them re-finished. We attached new pulls on drawers and cupboards.

We replaced our gas cooktop (who does that?!) with induction. It’s hiding over there under the rooster. Love it! Induction is wow, amazing, and since it’s fairly new technology and not all that widely-known, I plan to tell you a bit about it in another post. (I’ll feed you too.)

We replaced sinks and faucets. 

The button on the counter above? It replaces another that had been situated on the cabinet to the side. It was one that everyone’s hip accidentally bumped to start the garbage disposal.

sil-granite sinks – made of granite dust & silicone they’re durable, virtually heat & scratch-proof, quick-drying & easy easy care

 

We replaced a 23-year-old fridge with one spacious and light, so that fruits and vegetables no longer go there to die.

Have I already mentioned to you that we replaced our old countertops with soapstone? I want to warn anyone out there considering them – they will scratch. (Well, more precisely I mean, you can scratch them – even as careful as you are.) BUT, much to their credit, they are smooth and silky as baby skin (for those of you tactile like me –  you’ll spend a ridiculous amount of time petting them at first .) And because of their satiny finish, light doesn’t glare off them. They’re very very easy on the eyes! And have I mentioned they’re fun to pet?

So what haven’t I shown you or told you about? I think that about covers it. Except something you would have guessed anyway – it is such a joy to be back in the kitchen. A lot of interruptions still, and dust, because our bathrooms are more than a week away from being complete. But this is the heart of the home…the place where we prepare the food that becomes love put on the table…

savoy cabbage on soapstone…look for an Indian-inspired recipe next week, and salmon on a cedar plank tomorrow.

Thanks for sharing in the journey with me and for your thoughtfulness & patience along the dusty way. And Brydie! (City Hippy Farm Girl)  Thank you for the kangaroo cookie cutter from down under! Look to see Joey’s jumping off the platter here one day soon!

love, spree

a crisp of stone fruits

.

peaches, nectarines,

apricots, cherries, plums

sublime in their ecstasy dancing,

sweating sweet sunny juices of summer

. .

What is it about stone fruits that makes them so amiable and easy-going? Such contented things. Never any squabbling. Never an ego out of control. No matter which of them is in the bunch, it’s in all ways pure sweet harmony.

I’ve made this crisp  in many combinations and it always tastes … well, sort of perfect. This time it was with a crowd of them all – some just slightly under-ripe, holding their shape while adding a bit of tartness, other dripping their ripe sweet juices over the cutting board onto the counter. The addition of bing cherries (though no more than a good fragrant handful) colored the entire dish with the blush of magenta. Here is a dessert, baked but simple, without secrets or special formulas, and full of summer’s freshness and freedoms.

Crisp Topping

  • 3 T. unsalted butter, broken into several pieces  (see NOTE)
  • 3 T. walnut oil
  • ½ to ¾ cup brown sugar
  • 2/3 cup all-purpose flour
  • ½ cup rolled oats (not quick-cooking)
  • ½ tsp salt
  • ½ tsp freshly grated nutmeg
  • 1 tsp ground cinnamon

NOTE: instead of using a combination of butter and walnut oil, you could simply use 6 T. butter. Or all walnut oil.  Or 3 T. butter & 3 T. coconut oil. Such freedom.

Either using your fingers and kneading together the ingredients or using the paddle attachment of your mixer, work the ingredients together until you have a mixture resembling coarse crumbs. Set aside.

The following recipe will fill a 2½-quart gratin dish. On this occasion, I separated the recipe into 3 separate baking dishes, baking them all together, but only serving one. The others will be gently reheated for serving later – perhaps even for some special breakfast, served alongside cold Greek yogurt drizzled in honey.

A Crisp of Assorted Stone Fruits

  • 3 pounds (about 1.5 kg) assorted stone fruits
  • ¼ cup sugar (nice with vanilla bean scented sugar if you have it)
  • ¾ teaspoon cinnamon
  • ¾ teaspoon allspice
  • ½ teaspoon coriander
  • ¼ teaspoon nutmeg

When selecting fruits, a combination of ripe and slightly under-ripe fruits work to produce the most balanced flavors.

Preheat oven to 375°F (190°C).

Wash fruit, remove stones and pits. Cut cherries in halves, all other fruits in approximately ½-inch slices. Mix the sugar with all the spices and then sprinkle over the fruit. Toss together and tumble into buttered baking dish (or dishes) of your choice. ( See below for baking times.)

Read more

wrapping up

Furniture and cabinets are shrouded in plastic, floors draped in folds of color-splattered canvas. Things a bit messy here, friends. Final painting has begun!

Only a few days remaining in this project of ours and then I’ll resume a more normal posting schedule here. I’ve appreciated so much your understanding and continued support even though I’d go missing for days and days on end. I’ll try to get a simple summer dessert out later today, but know better than to promise.

Again, I ‘m very grateful that you take time to visit me here, amidst the mess and real-lifeness. I SO appreciate your company!

May  your day be light and breezy! See you soon!

♥Spree

green beans in summer

Keeping it simple, keeping it cool.

Fresh, crisp green beans, lightly and barely cooked then chilled. Drizzled with walnut oil. Scattered with toasted walnuts and fresh thyme leaves. Sprinkled with crunchy salt & crumbles of blue cheese. Served with anything off the grill or as one of a trio of summer salads. Simple and cool, like lemonade and a run through the sprinkler, just what we need, just as we need it.

.

.

.


A few secrets to beautifully cooked green beans: 

Lots and lots of water…a big pot full of roiling, boiling water.

Lots of salt…way more than you think you’d need.

quick cooking.

And, unless you’re serving immediately, a good ice-cold bath & toweling off. (the beans, I mean … but it might be just what you need too.)

Why so much water? Because when you drop the beans in, the temperature will naturally drop and will need to return to a boil…that takes far less time the more water you have. Why so much salt? It helps lock in the color AND salted water boils at a higher temperature. (Don’t worry – very little of it will be left on the beans.) As quick a cooking as possible because the longer they’re in hot water the limper and paler they become and the more of their vitamins and minerals they’ll lose. Why the quick ice bath? If you don’t cool them immediately, they’ll continue cooking outside the pot, well beyond their perfect doneness. (Thank you Julia Childs – how to cook good green beans, one of the first things I learned from you as a young cook.)

As usual when presenting vegetables, I’ll leave quantities safely in your own able hands. Here are just a list of ingredients & a few guidelines.

Green Beans in Summer with Walnut Oil, Walnuts & Blue Cheese

Fresh, crisp brightly colored green beans

Walnut oil (so delicious! You won’t be sorry you picked some up if you haven’t already)

Walnuts

Coarse, crunchy salt (like Fleur gris or Maldon) – (See NOTE)

Blue cheese

a few sprigs of fresh thyme

~ ~ ~

NOTE on salt – if you enjoy salt, you’ll much prefer the crunchy little bits of a coarser, slower-dissolving kind in a dish like this. It adds another element & a distinctive texture to this simple dish.

Read more