Beautiful summer roses, just for fun. Sadly, not from garden but from a friend’s.
Other than no rain, which is a real problem here in California, we’re experiencing a beautiful summer: clear blue skies, mild temperatures, and soft breezes. Sometimes it’s just too pretty outside and I have to stow my tools and ignore my stash (although I’m making serious progress on two simultaneous projects!). Why not? Color play can be found in other venues and I’m open to adventure.
Now this is a weird thing to admit, but I’m prone to color matching my grocery shopping, especially in the produce aisles. Really? I don’t know why, but I just do. It’s an unconscious act–I swear! (I did confess to my foible at the get-go in my first SHWS blog post.)
Just this morning I had another of my moments as I sat at the kitchen table with a cup of tea, yoghurt, and the third installment of Diana Gabaldon’s Outlander saga–a real fave to reread especially with the ongoing Starz series. (Love Claire and Jamie!) I glanced from my book to a fruit basket filled with sunny golden apples, ripening Bartlett pears, bright yellow bananas and lemons, and, for contrast, limes and green-black avocados. The red tomatoes were exiled to the kitchen counter because they didn’t make the color cut. Does this quirk bear further examination? Probably not, but it does segue to . . . colorful summertime kitchen adventures!
As it turns out, abundant seasonal fruit has led me to a recent and rather fattening exploration of making gelato from farmers market spoils. My sister gave me a copy of The Ciao Bella Book of Gelato and Sorbetto and I’ve been a mad scientist ever since with blueberries, raspberries, and strawberries.
Tasting the first batch of blueberry gelato. Lesson learned: strain the fruit for a smoother finish!
At a recent company gathering, I paired my raspberry and blueberry gelatos with fresh peach sorbetto and an orange-blossom-scented olive oil cake (sounds weird, but truly sublime) made by a talented co-worker. Believe me the dessert tasted as wonderful as it looked and it delivers a fabulous color story too. Not only does this image tantalize me with its interesting palette, I’m intrigued with the proportion of the neutral tones to the dessert colors. Excellent quilt design fodder!
From left to right: fresh peach sorbetto, blueberry and strawberry gelatos.
At the other extreme of summer cooking, I’ve been making gazpacho–gotta to counter the gelato calories somehow. Talk about stupidly easy to make: throw beautiful summer tomatoes, cucumbers, onions, and peppers into a veggie-crushing blender and press start. (Full disclosure: red wine vinegar, olive oil, good quality vegetable juice, red pepper flakes, and salt & pepper) And, if you are anything like color-mad Jennifer, you select the soup fodder by color: I’ve made traditional red as well as a range of yellow to orange varieties.
These summer days I’m all about throwing back a shot of gazpacho when my energy takes a nosedive or taking a generous cup to work for lunch. The challenge is going to be finding a fall/winter soup that is as colorful, tasty, and easy to make/store.
Be on trend with your entertaining: shots of gazpacho!
That’s it from my colorful non-quilting adventures, but I’ve got to wonder: are there others like me out there? Does your passion for crafting crossover in weird ways to other parts of your life?
p.s. For those of you planning to be in Northern California in late September, a fun event on the horizon, Quilting in the Garden! (Click the image for details.)