It's from this Etsy site. By the way, my head size is medium and I like it in Eggplant, Black linen, and Black and White herringbone.
I think it would go really great with my new necklace.
On year, I would like to see the Macy's Thanksgiving Parade in NY first hand. This shit is trippy.
I took my uncle Wiley for a drive in the countryside he grew up in. I saw something out in a treeline that caught my eye. As I am prone to do, I took off in search of the photo, leaving my Grandmother and her brother in the car.
As they are prone to do- they worried and strained in sight to make sure I didn't get caught in a coyote trap or something.
I snapped this photo.
Last night, Wiley died. He was 91. I liked to go visit him because he had a mischievous smile, wore plaid farmer shirts and suspenders, smelled old and reminded me of a black and white photo from the 30's. He was a charmer, a kind soul, and a helpful hand.
When I was small, we would visit his farm, down the road, from my grandmothers. His wife was a singer and would sit at the piano. They had kittens or some other kind of small farm animal that appeals to children. I distinctly remember sitting on some carpeted stairs trying to keep a kitten or two hostage with me, while I escaped the towering figures of the adults in the house.
Good bye Wiley. I'm sorry we won't have any more opportunities to go for a drive in the countryside.
xoJill
In case you missed the awesomeness of Baked Raspberry French Toast that I enjoyed at a recent stay at Penelope's B& B in Maple Ridge (courtesy of my mom and with my sister).. I found the recipe. I wouldn't dare not make this, unless you're a vegan.
Makes: 2 servings
– 4 slices day-old Italian bread, cut into 1/2-inch cubes
– 1/2 cup fresh or frozen raspberries or blueberries
– 2 oz. cream cheese, cut into 1/2-inch cubes
– 3 eggs
– 1 cup milk
– 1 Tbsp maple syrup
– 1/4 tsp poppy seeds
The night before: Grease two 8-ounce ramekins or large muffin tins. Line bottom half of tins with bread cubes. Cover with raspberries or blueberries and cream cheese cubes and top with remaining bread. Mix eggs, milk and syrup and sprinkle with poppy seeds. Pour mixture over bread, cover and let soak overnight in refrigerator.
In the morning: Bake at 350F for 25-30 minutes or until puffy and golden. Remove French toast from ramekins and top with Berry Compote or Lemon Sauce (see recipes below).
Berry Compote
– zest and juice of 1 lemon
– 1 Tbsp water
– 4 cups fresh or frozen berries
– 1 Tbsp maple syrup
– 1/8 tsp cinnamon
Combine all ingredients in a saucepan and simmer over medium heat until berries begin to break down and sauce starts to thicken. Serve over French toast.
Lemon Sauce
– 1 egg
– 3/4 cup sugar
– 4 Tbsp lemon juice
– zest of 1 large lemon
– 1 Tbsp butter
Whisk together first four ingredients and cook over low heat, stirring constantly. After sauce begins to thicken, stir in butter just to combine. Serve warm over French toast as an alternative to the berry compote.