This time of year is so rich in memory for me.. full of lace and full skirts, satin shoes and resin, too. I would be preparing for opening night, days of frantic travel to and from New York and Valley Forge performing in the Nutcracker Ballet. It was a tradition my mother and I looked forward to and enjoyed together for ten years. A tradition that began with rehearsals in October, every Sunday afternoon, and continued strong until just after Christmas. My mom was a backstage mom as we called them. Helping with anything and everything that needed a mother's touch.. steaming, sewing any last minute touches on tutus and costumes and by my side every step of the way. Throughout each and every performance she was there to help me with my many costume changes, which was always this wild, frantic rush. When I was young she fixed my hair in a bun for me with gel and spray and guided me in knowing how to properly cake on my makeup, fake lashes, dark rouge and all. If I open my makeup case from those years of performing, it would smell of that time backstage; that dense makeup smell that would immediately make me want to fix my hair in a gooey, tight bun and frolic about in my kitchen to the dances of George Balanchine's Nutcracker ballet that I hope I will always remember. The same thing happens to me when I hear Nutcracker music in public... which can be difficult, you can imagine, wanting to break out into dance on an elevator or down the isle of a grocery store. I've mastered the art of restraint at times, but other times, when the music is just right and the isle is clear, I let go, frolic about and dance.

I'll be away from this space for a bit ... but oh yes! Be sure to pop over to my shop if you'd like, I am having a holiday sale over there. All prints marked on sale will only be available for purchase until December 16!

For a limited time, small prints and pocket prints of original illustrations are now available in my shop! These illustration prints would make excellent stocking stuffers and beautiful keep sakes for channukkah hide and seek games. These prints are specially priced for the holiday season and will only be available for a limited time. Please visit my shop for details! xx jen

Thanksgiving at home.. even though its just the two of us this year.. you can't beat it. Something about being in the kitchen together cooking up a feast and then enjoying the seemingly endless amounts of leftovers for days. Its a beautiful tradition; any tradition that focuses on food as its centerpiece is tops in my book. Last year on thanksgiving S and I had just gotten into London from Leeds by train and popped over to Oxford, London for a thai food feast. Our menu this year? (We're vegetarians, so no turkey for us.. but I think this menu will do just fine)

Molly's Butternut Squash and Cheddar Bread Pudding as our main dish
Chipotle Cranberry Sauce (recipe)
Braised Fennel
Mashed potatoes with sage and warmed garlic cream
Bubble-Top Brioches (recipe)
Honey-Glazed Roasted Carrots
Tartine Pumpkin pie with brandy, pie crust with fresh whipped cream topping

mmm.. happy thanksgiving, friends! xx

There is a calmness surrounding us these days. It is usually a hectic time of year for us. These last few years S had been off to England around this time of year to tour or teach or collaborate on works in progress. But this year as he prepares for a few European tours in the new year, he is home and it is so nice. We have been reveling in the seasonal transitions and the peacefulness that comes with them; planning, drawing, baking, knitting and reading into the darkness most days. If our time is not full of busyness having to do with work things; shooting at times, preparing files for clients, printing photographs for those who support my little shop, or readily searching for that next, new exciting venture.... it is wonderfully still and I feel the need these days to adhere to this quiet and embrace it...

A few internet places I am enjoying lately:

apartamento

li hui

georgia on my thighs

women in photography

i miss my pencil

galerie anne barrault

Hope you are enjoying your seasons end, wherever you may be friends.

xo jen

For a limited time the above special autumnal photographs now available in my SHOP.

Look for updates from me in the next couple of days with a few more fun bits and bobs in my SHOP as well.

xo jen

Above are polaroids I have taken for the Illinois americana project of Jen's that I mentioned before. How perfect are those plaid shirts left out to dry? I took that photo south of Chicago near Peoria and the top photo was taken in the West Town neighborhood of Chicago.

We have been having the dreamiest weather this November. Sun! and blue skies! and its even warm! I know it won't be lasting long, but goodness its so nice. I took a long walk this afternoon relishing in the golden sun after a long leisurely brunch with S.... a perfect Saturday.

To preview a few more of the images I have taken for my part in the americana film project you may go HERE. Or you may also preview my posts here: 1, 2, 3, 4, 5.

Look for a shop update from me in next week! I will be posting a few holiday specials as well. :)

Enjoy the rest of your weekend, friends.

xx jen

Hello!

I just wanted to pop in to share that I am posting over at Jen's blog for her Americana Film Project this week. I have documented my state of Illinois, my way, and above are a few of the photographs I am featuring for my take on Southern Illinois.

For big projects like this one, photographing my state of Illinois for a few days -- its helpful to have a bit of feedback so feel free to comment over at Jen's blog if you'd like.

In other news, Sher has won Crystal's giveaway! Congrats, Sher!

I'll resume to posting more regularly in a few weeks friends... which I am really looking forward to...

xx Jen

As promised, below is our coveted no-knead bread recipe, originally printed in the New York Times back in 2006. (We've saved our crumpled, aged newspaper clipping for years it's that good). To be quite honest, we don't even know where this particular newspaper clipping came from.... if we had clipped it out of the newspaper ourselves, which of course is possible, or if my great aunt of 94 years sent it to us. (She often sends me newspaper clippings of anything and everything ... like pictures of kittens, top ten tips of ways to tighten your skin, or in this case, a no-knead bread recipe). However this recipe came to us, we are so grateful it did, because its just that good.

This bread is really hearty with an incredibly moist crumb and crispy, crunchy crust. Its ideal for dunking in soups or just eating it as is with a little bit of homemade butter. As you see above, we've really enjoyed it with Molly's tomato soup with two fennels. Just delicious.

A few important tips worth mentioning. For the best results from your no-knead bread:

1 Use rapid rise yeast such as Fleischmann's RapidRise brand
2 Substitute no more than half whole grain flour for the white flour in the basic recipe (below)
3 Dough can sit to rise for the required 12 hrs, but its best to have rest for the maximum of 18 hrs
4 We use a Le Creuset, but dutch ovens and ceramic baking dishes are great alternatives
5 Be a weekend yeast warrior if you have busy weeks. This recipe requires very little effort, but timing the steps is easier and most enjoyable when you're close to home

No-Knead Bread
makes one 1 1/2 lb Loaf

Recipe adapted from Jim Lahey, Sullivan Street Bakery, New York City

3 Cups Bread Flour or all-purpose flour (we use Bob's Red Mill Unbleached white flour)
1/4 teaspoon instant yeast (we use Fleischmann's RapidRise brand)
2 1/2 teaspoons salt
1 1/2 Cups plus 2T tepid water
Cornmeal or wheat bran as needed (we use wheat bran from our bulk food section)
1 Cast iron, enamel or ceramic pot from 3 1/2 quarts to 6 or 8 quarts deep.

In a large bowl combine flour, yeast and salt. Add the water and stir until well combined; dough will be shaggy and very sticky.

Cover bowl with plastic wrap. Let dough rest at least 12 hours... though preferably about 18 hours, at warm room temperature; about 60-70 degrees. Dough is ready when its surface is dotted with bubbles.

Turn dough out by turning your bowl upside down onto a lightly floured work surface; sprinkle dough with a little more flour, and fold it over onto itself once. Cover loosely with the plastic wrap and let it rest for about 15 minutes.

Using just enough flour to keep dough from sticking to your work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton (not terry cloth) kitchen towel with flour, wheat bran or cornmeal (we use wheat bran); put dough seam side down on towel and dust with more flour, bran or cornmeal.

Cover with another kitchen towel and let rise for 2 to 3 hours. When its ready, dough will be more than double its size and will not readily spring back when poked with a finger.

At least 30 minutes before dough is ready, preheat oven to 450ºF. Put a heavy covered pot (as noted above) in the oven as it heats, lid off. When dough is ready, carefully remove your pot from the oven. Slide your hand under the towel and turn dough over onto the pot, seam side up. It may look like a mess, but that's O.K. Shake the pan once or twice if needed if dough is unevenly distributed; it will even out as it bakes.

Cover with lid and bake for 30 minutes, then remove lid ----- BEWARE of HOT steam! ---- and bake another 15 to 30 minutes, until loaf is nicely browned. Cool on rack and enjoy!