Cousins Bailey and Madison joined the CA Northcutts for a family trip out to Broad River Bison the day after Thanksgiving. We set out bundled against the cold for our traditional hay ride around the farm, touring Bailey’s Bottom, Madison’s Meadow, Emma’s Pond and Henry’s Hollow snuggled in scarves and stocking caps. Uncle Paul fed the buffalo a few tasty apples and received a slobbery finger for his trouble.
Last year we took a thousand-mile-journey to Atlanta for Thanksgiving. (This year we stayed home.) The weather was colder than California, for sure, but the atmosphere was warmer with aunts, uncles and cousins galore. I have great memories growing up of 20+ person Thanksgiving meals – with both sets of families on the same day.
Nothing beats a berry straight out of the field.
The kids enjoying a gorgeous Saturday afternoon by the lake after we finished our lunch of fresh tamales from the excellentEl Fenix Carniceria in Rancho Santa Margarita.
Mocha latte with homemade ganache and a honey vanilla latte with Tupelo honey. Mmm, mmm, good!
And yes, that’s Mommy’s slip… and a gobstoppers too!
Sent from my iPhone
We arrived in Seattle in the middle of blueberry season so, naturally, we spent many of our afternoons picking delicious berries at the peak of freshness. Those that weren’t gobbled immediately (Henry is well known for this) were saved for the blueberry’s most noble purpose: Marla’s blueberry pie.
My second installment in an occasional series of macro photography of food in the making. The first, Macrotastic Lemon Bars, featured my wife making delicious lemon bars with fresh-picked Meyer lemons. This set shows her making a peach-blueberry cobbler, also using fresh picked fruit. The recipe is my mother’s original.
We’ve belonged to the CSA program (community supported agriculture) that South Coast Farms in San Juan Capistrano runs for almost five years now. Every other week we get a giant basket of yummy fruits and veggies, largely picked straight from the farm that day.
