Oh dear. I’m woefully behind, aren’t I? I’m sure some of you (I won’t go so far as to presume all of you) are sitting here scratching your heads, wondering where the hell I’ve gotten off to.
I will keep this brief since there is nothing more tedious than a blogger apologizing for not blogging: I’ve been lazy. Well, not entirely lazy. As I tell my husband when he chides me for spending ALL of Sunday morning in bed with the LA Times and my Kindle Fire, “I am growing a HUMAN BEING. I have been more productive in the past half hour than you will ever be in your LIFE.” I have been humming along, purchasing baby clothes on sale, planning a summer vacation, and actually working at work. But that does not make for good blog posts.
I wish I had some fabulous recipe for you but the truth is I haven’t been doing much cooking. I’ve been trying out recipes here and there, throwing together a couple of layer cakes, making some dinner, but I hate wrestling with artificial light and I just can’t get dinner cooked before the light goes. So you’re out of luck. I wish I could promise that things will be different in the summer, but there will be a certain baby boy who I suspect will be even more demanding on the outside than he is on the in. I promise not to abandon you, even if all I post about is bacon, lettuce and tomato sandwiches. See? You’re so fortunate.
I was going to post SOME pictures but flickr’s down, so I’m SOL on that one. Promise to return shortly.
I don’t know if you remember back in August, when I told you I had had had the luck to work with Matthew Mead on his special holiday bookazine? Well, in exciting news the magazine is now available on newsstands, or in a special extended edition with more content directly from Holiday With Matthew Mead.
The magazine is full of tips and projects on holiday entertaining, decorating and cooking from a handful of talented bloggers and lifestyle gurus. All of the stories are shot beautifully by Matthew, style guru himself.
The cookie recipes I baked include:
Brown Butter Blackberry Financiers
Dulce de Leche Rice Krispy Treats
Iced Ginger Cookies
Cardamom Black Pepper Trees with Juniper Berry Glaze
Caramel Five Spice Snails
Chocolate Peppermint Tiffin
and of course, my favorite Bourbon Balls!
For a video preview of the full content of the magazine, please see the video posted on My Facebook Page
Today, finally, there is a hint, just a hint, of fall in the air. September is always like this. Friends across the country are talking about back to school, sweater weather, local apples, hot cocoa. Meanwhile, September is the hottest month in Southern California. We have back to school, sure, but I remember sweltering in a lot of classrooms as a child. This past week was impossible — too hot to go outside, to sleep with the windows open. But this morning the world was gray with fog and I could almost smell leaf mold. (which is a good thing).
To celebrate this momentous occasion, I’m having a (very rare) giveaway!
I mentioned a while back that I was privileged to work on a story with Matthew Mead for his upcoming magazine, Holiday with Matthew Mead, which should be on newsstands in October. For those of you not familiar with Matthew, he is a style maven — the official food photographer for the Associated Press, the former style editor for Country Home, and the publisher of amazing seasonabl bookazines, which are chock full of GORGEOUS photos and ideas for decoration, entertaining, and cooking. He works with ahem, FABULOUS bloggers, and did I mention the photos are gorgeous? Autumn with Matthew Mead has just become available, and I can tell from the sneak preview I’ve received that it will be full of all sorts of great ideas to celebrate my favorite season!
The Fall 2011 edition of Autum with Matthew Mead is available now, only through Matthew’s website, but they asked me if I wanted to give away a copy to my readers and I knew you all would jump at the opportunity. I’m going to do this a little differently than normal, though. Instead of leaving a comment here, you’ll get one entry to win a copy of Autumn with Matthew Mead (a $22 value) by subscribing to my brand-new newsletter. FYI, the newsletter will be monthly (at first) and will feature some original content. I will never share your email address with a third party.
I’ll choose the winner at end of day Friday, by randomly selecting a subscriber from the list (those of you who already signed up has automatically entered). I’ll confirm by email with the winner (you must respond within 24 hours) before picking another winner. You can leave a comment here, too, of course!
I’ve been crazy busy folks.Thought I’d drop in today to let you know of a few more places you can find me!
On the Web:
I was asked by Stefanie of the FABULOUS home blog Brooklyn Limestone to write a guest post on some of our home projects. Check out my post to see how we took our library from the pink room of doom to our favorite room in the house!
I was lucky enough to partner up with the amazing Matthew Mead for a feature on Christmas cookies in his upcoming magazine Holiday with Matthew Mead, which will be available on newstands in late October. I baked up a storm, and Matthew made my cookies look absolutely beautiful. He couldn’t be any nicer, either.
Check out the print edition of the LA Times food section tomorrow, August 4th, for a photograph! The associated recipe is available on latimes.com and of course, on Savour-Fare.com!
I’ll be attending Blogher 2011 in San Diego this weekend. I really hope to use my time there to meet up with people and make connections, so if you will be attending as well, please let me know! I’d love to meet you!
In your Inbox:
Finally, I’m launching a monthly newsletter for Savour-Fare.com. It will clue you into everything you’ve missed on the blog, as well as provide original recipes! If you’d like to receive the newsletter, just enter your email address in the side bar. I promise, no spam. Unless I figure out how to make it taste delicious in a dish!
And as always, you can find me Twitter, Facebook, and right here on Savour-Fare.com!
My dog died yesterday.
I can’t believe I’m writing this. It’s like my life is a country song. Natalie was a rescue dog, and she’s been part of our family for seven years. We got her the year after we were married, when we lived in New York, and when we moved to LA a year and a half later she made the cross country trip with aplomb. She thought chicken was pretty much the best thing in the world, but wouldn’t turn up her nose at romaine lettuce, strawberries, or pretty much anything edible that wasn’t dog food. She had the softest fur I’ve ever felt, and I loved her a lot. She was old, and I knew our time was limited, but it pretty much sucked to come home and find my dog dead. I mean, not like losing your parent sucks, but not really a good time. She was a very loving little dog.
I don’t want this blog to turn into the fifth act of a Shakespearean tragedy, but I do feel a bit as if I’m walking around with a big, metaphysical “Kick Me” sign on my back. So that’s it. I think I’ve lost my mojo, kids. It’s hard to write about pie when bad things keep happening. I need some space to breathe.
So I’ve made a couple of decisions.
One, I’m giving myself a month away from the blog to try to find my happy place again. To regain my equilibrium, which has been sorely tested this winter. Please don’t remove me from your feed reader — I do promise I will be back. If a month isn’t enough, I’ll come back to let you know.
Two, I think this blog is going to look different when I do come back. I’ll still write about food and cooking, as the kitchen often is my happy place, but I don’t want to limit myself. I’m going to shut down Savour Home (I know, most of you are saying, “Savour WHAT?”), roll those posts into this blog (maybe I’ll schedule them to post while I’m out finding myself) and write in one place going forward. I hope you’ll enjoy reading about my teacups as much as my teacakes.
If you want to see what I’ve been ogling, feel free to Check me out on Pinterest.
In the meantime, I’ll see you in April. Hopefully, the winter of my discontent will be over and spring will have sprung.