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i spied this old place off a dirt road back in the woods. the doors and mantels had all been carried off. everything of value stripped out. soon it'll be gone, and no one will ever know.
words and photographs by rebecca wood
photograph by rinne allen
photograph by rinne allen
this year, i really wanted to feature more artists at work here on beauty everyday, so i have spent the last few weeks visiting some of our favorites here in athens...continuing in our series of studio visits, i would like to introduce the work of leslie snipes. leslie came to athens to work on her MFA years ago and decided to stay on. she works at r.wood studio, and draws in her home studio everyday. her minimalist drawings are sublime- quiet and complex. i love watching her work.
leslie also works in watercolor:
for you locals, leslie will be having an opening in athens at BMA at home on Friday, February 20th from 5-8 p.m. & Saturday, February 21st from 1-4 p.m.
photograph by rinne allen
while this week's seasonal bloom is not a flower arrangement, we still hope that you enjoy learning about a recent discovery we made while traveling. at the north carolina botanical garden, i noticed information about an image archive for the late botanist & ecologist, b.w.wells. once home, i went online and explored the archive of 494 images available for viewing through NCSU. most of the images were made by wells in the early part of the 20th century around north carolina, as he explored the landscape and documented the various plants he discovered. the slides are just beautiful. enjoy.
words by rinne allen . photographs from the archive of b.w.wells/NCSU
from a recent visit to new york city
photograph by kristin karch
for the last 7 or 8 years, i have worked with chef hugh acheson on his three cookbooks. hugh, a friend & neighbor here in athens, is the owner of many great restaurants, here in athens and elsewhere (there are too many to list!), and he also does great work in our community. over the next few months, we will be sharing a few recipes from hugh, in anticipation of his forthcoming book, The Broad Fork, due out this may. the recipe below came from hugh's second book (or, his in-between book, as i like to say), Pick-a-Pickle...
hugh writes:
This recipe was the first baby-step in my fermentation forays. It makes a wonderful
compound butter and is an excellent addition to a gumbo.
Makes 1 quart
- 1 quart pepper pieces (about 2 peppers; cored, seeded, and cut in strips)
2 cups water
1 teaspoon pickling salt
- - - - - - - - - -
- Pack the peppers into a clean, dry quart jar, leaving about 1 inch of headspace at the top.
- Set aside.
- Combine the water and the salt in a saucepan, and bring to a boil to create your brine. Cool to room temperature.
- Pour the brine over the peppers to just cover, still leaving an inch of headspace.
- Top the jar with a square of cheesecloth or paper towel and secure it with an elastic band.
- Set the jar in a dark spot in your kitchen that hovers somewhere between 68° and 70°F and let it do its thing for 5 days, checking daily to remove any white mold that accumulates on top.
- Once the fermentation period has elapsed, remove the cover, skim off any white mold that has developed, and taste a strip of pepper. If it’s to your liking, cap the jar with a regular top and place it in the fridge. The peppers are good for eating for about 7 to 10 days.
words & photographs by rinne allen
photo by kristen bach
when we started beauty everyday, my husband and i explored the south together. nearly every weekend we would hop in the car and head to the country or a place we had never been, and we always seemed to find some beauty. six years later we are still exploring now with our 5 year old adventure lover in tow.
thankfully our daughter enjoys it just as much as us and has always had an interest in the camera. this past christmas she got an instant film camera and has been taking it with her wherever she goes. it's been quite magical watching her sparkle with excitement when she takes each picture and studying it as it develops.
photos and words by kristen bach
photo by kristen bach
I really want to paint abstract paintings, but I can't figure out in my mind how to go about it. maybe if i make them look like this. . . .
words and photographs by rebecca wood
photograph by rinne allen
every morning i take my dogs on the same walk through a neighborhood path and down the train tracks. it is a quiet and peaceful time that i have to myself and look forward to each day. one thing that i love about it is seeing how things that i see everyday change from day to do...with the weather and the seasons. it may be the leaves starting to change color, buds coming out, flowers blooming, dew, or frost from a cold night. the other day i walked past a puddle that had iced over from the cold evening. it was just starting to break as the sun was starting to warm thing up. it was lovely.
photos and words by kristen bach
photograph by rinne allen
the quince is beginning to bloom. it looks beautiful on its own, but, on this day, i had a handful of roses leftover from something and i tucked them in for extra color....i like it both ways.
words & photographs by rinne allen
photograph by rebecca wood
i'm not one for watching football but my family is. every year my folks throw a little gathering for the superbowl and my mom asked me to bring something over to snack on.
i made a charred onion and radish dip. it's almost in the family of spinach and artichoke dip....a warm and comforting winter app that can be served with crackers, bread, or tortilla chips.
-coat a baking sheet with olive oil
-thinly slice 2 onions and carefully arrange on your baking sheet
-brush tops of onions with olive oil and sprinkle with sea salt
-broil in oven until tops start to blacken, remove from oven
-in a bowl, combine 2 Tbsp mayo, 2 Tbsp cream cheese, 1/2 cup shredded pepper jack (if you would like some spice) or swiss cheese
-stir in your onions and 4 radishes sliced like matchsticks
-stir all ingredients together and spoon into a oven safe bowl or small baking dish
-sprinkle with some more shredded cheese and bake in oven at 350 degrees for 20-30 minutes
photo and recipe by kristen bach
photo by kristen bach
we were recently at our friend cameron's house (see our post from earlier this week here) and we loved seeing all of her house plants. granted, it was a particularly grey day, so their green was extra-refreshing.
words & photographs by rinne allen
