Hello! Happy Monday!…here is a lovely, old, live performance from Andrew Bird. I was blessed to see him in concert last week on vacation. A night of pure magic at the base of a ski hill in Jackson Hole. His music is so other-worldly and beautiful. I hope you enjoy!
diggin this dream beat by Cut Copy right now….
long but lovely
I have a love for exploring and discovering the old america – the land and the way of life that existed before technology, computers, digital. I love to imagine what it was like for the native peoples who lived here long before Europe discovered vulnerable acreage and resources. Last weekend I traveled with a friend to this lovely and little known, Wisconsin treasure. Each time I go to this secret spot, I am struck by its hidden beauty and primitive elegance. This place is found at the end of an obscure little trail and I hope it remains just as little known for centuries to come. (though I’m glad a few kids have found it.)
we took fun modeling pictures. heh.
boys about to jump – the pools are deep!
very lovely day
Happy Monday! This is a truly beautiful song by the Great Lake Swimmers. My friend Amy first shared it with me and it is a forever favorite. The lyrics and the way this song winds around is just so beautiful – like a lovely mysterious river of sound.
This summer salad was really yummy. I made it for the 4th of July and then again because I really liked it. There is also a lot of corn out here in the midwest and it must be eaten.
Charred Corn Salad with Basil and Tomatoes
12 ears of corn, husked (you could also use frozen…)
olive oil (I don’t know how much, just wing it)
1 C thinly sliced red onion (phyto-nutrients!)
2 large tomatoes (for improved eye sight and cancer fighting goodness)
1 C fresh basil leaves, large leaves torn (I have some on the porch if you need any)
1/2 C fresh lime juice (or more)
2 Tbs. chopped fresh thyme (smell your hands after picking)
salt & freshly ground pepper (to taste)
Rub corn with 1 Tbs of olive oil and grill over med-hi heat until charred and heated through, 10-12 mins; OR cut kernels from the cob and char with 1 Tbs olive oil in cast-iron skillet on the stove. Let stand at room temperature when finished.
Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, olive oil, tomatoes, basil, 1/3 C lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice. Let stand and serve at room temperature. Delicious served with grilled white fish. Serves: 8