The lovely loft of Avryll McNair. you can see more pictures at the Marion House Book blog. I shot this in the doldrums of dark November and the colour cheered me up immediately.
Blooming in my garden this week
spurge
sweet woodruff, white lilac, black chokeberry and tulips
the seeds that the kids planted have sprouted: mixed greens, sunflower and radish.
and my mother’s day lunch: monforte cheese, roast beef, cornbread and honey.
Happy Mother’s Day, Mom! This is the chalk card that the kids made for you. Hope your day is full of gardening and sunshine and maybe some wine. I love you.
The Littlest with his “dirt gloves”.
Today marks one year of “With You Still” blogging. My goal was to take pictures as often as I could of whatever was around me and post every Tuesday and Thursday. Since last year I have taken more photos than in the previous 13 years and even started doing some editorial work.
I sure got a kick start when Emma asked me to shoot for her hello!neighbor post on the Marion House Book blog. I have been further encouraged by the yet un-named art club. Hey group! Let’s have a drink!
Spring has sprung and I have a whole new season of stuff to take pictures of. Can’t wait.
Mantel for the summer: green, silver and glass.
cherry branch, day three.
Cherry branch, day two
Cherry branch, day one.
Birthday Party!
Cod Soup
It’s spring but we are not out of the woods yet. Early daffodils and muscari bloom in the garden but lilac are still closed tight in their buds. Yesterday was a cold and windy day so I thought we could warm up with some soup. I got this recipe from Rachel, my friend and neighbor.
Start in the classic soup way with onions and leeks in olive oil in a big pot
Shred 2 small zucchini and add to the pan.
The stock is made up of milk and clam juice.
Potatoes add substance.
Chives have popped up in the herb garden and make a good garnish with lemon, cilantro and olive oil.
Here is the recipe, adapted from Rachel, (and she adapted it from Jamie Oliver).
Cod Soup
Serves 4-6
- 1 onion peeled and finely chopped
- 2 leeks, washed and finely chopped
- extra virgin olive oil
- 2 small zucchini halved lengthwise
- 2 potatoes, peeled and cubed
- 2 anchovies
- 1 wineglass white wine
- 1 cup milk
- 1 cup water
- 2 cups stock (I use clam juice)
- 2 cod fillet, skinned and pinboned
- salt and freshly ground pepper
- 1 handful of fresh cilantro roughly chopped
- 1 bunch of chives, finely sliced
- juice of 1/2 a lemon
- bacon (optional)
In an appropriately sized large pan, slowly fry your onion and leek
with around 5 tbs of olive oil for 5 mins, until soft and tender.
Grate zucchini into the pan. Give everything a good stir and then add the anchovies. Turn the heat up and add the white wine.
Allow to cook down by half before adding your milk, water and stock. Cube and add potatoes. Bring to a boil and simmer for half an hour, until potatoes are tender.
At this point add your cod and simmer for a further 1o mins. (or less), until the flesh flakes away - feel free to stir and break up the fish, but it’s quite nice to leave some big chunks as well.
Season carefully to taste with salt and pepper. Divide between your bowls, and serve with a small handful of cilantro and chives dresed with a little olive oil and lemon juice.
