And it begins - FALL
/Vacation was a truly lovely tour of the best beaches in the states and we had the best time. Gigi, still afraid of the sand, was thrilled to be on the beach. I think once we get past this pesky fear she is going to be a real lady of the playa.
I'm home again and re-entry has been pretty smooth. Gigi and I are back at the gym. I am sporting some sort of damaged deltoid tie-in while miss gigi has found her feet and is walking into the kids club on her own. I've been to the greenmarket - italian plums are out. I've also been catching up on things in my apartment but I must say, generally, that it is time to get in Fall mode and start being much more productive. To that end, I am writing this post.
And that brings us to today when I worked out, built Gigi a fort with the sofa cushions and am now writing thank you notes. I love a good thank you note. I love stationary and pens. It's truly why it took me so long to start blogging; I think, in the back of my mind, that I would write it all in a book one day. I am thinking this delivery vehicle might be more palpable to y'all.
So here is a shout out - The thank you notes are to the lovely folks who hosted us in East Hampton, The Pines and finally Laguna Beach. I must say that I have some of the best friends and family. All so incredibly generous of spirit. It was so much fun every where we went and everyone was sooo sweet to Gigi, which to me is MAJOR.
I'm also cooking. Note to reader: I cook a lot. I am home and after the very early hour of 6:30 when Gigi goes to bed, I have not much to do so I cook things. Tonight's culinary experiment is a ratatouille. I was in the greenmarket on Wednesday when I threw in the farmer's tote eggplant, summer squash, zucchini and small yellow, red and orange peppers. The market was so breezy for the first time since Spring. It just felt like a moment for a season vegetable dish. So yummy. I was going to serve it with some chicken but I can't fucking eat another chicken. Two nights ago it was roasted, a personal specialty. Last night the chicken was made with prunes, capers, olives, vinegar, wine and brown sugar; it was perfection. It's Sam's mother's recipe and Sam made it for us. Louise - if you are reading this, It was amazing! I hope you'll invite me to Michigan soon so that you can make it for me personally. I'll post the recipe for y'all soon - Sam's permission pending.
So that brings us back to the ratatouille and what to serve it with and the answer ended up being pasta. I am tossing the ratatouille with pasta. Feels fairly predictable for me to do but alas it just sounds too delish to pass up. And that's that y'all. I am going to finish up the cards and set the table because I am getting hungry. Not a glamorous Thursday in NYC but I am betting on super yummy - I hope.
Before the ratatouille cooked down a bit. YUM
