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there is one amazing field in athens that has the most beautiful fog. before the sun comes up, there is a thick blanket of fog over the landscape that slowly dissipates and turns into glowing sunlight.
photographs and words by kristin karch
photograph by rinne allen
i don't know why i love overgrowth. it should be sad that old structures are getting covered in vines, but i guess i just love to see nature taking things back to the earth.
photographs and words by rebecca wood
photograph by rinne allen
today's post is a guest post from our dear friend, fellow artist, and collaborator; hope hilton. thanks for sharing hope!
tucked away in birch groves and flora is a new addition to a fairytale home where claire clements lives and works. now with a much larger and light-filled studio, she experiments with even larger grounds, combining paper and pigment through trimmings, cuttings, collage, washes, layering, and the mixing of mediums. it’s such a treasure to spend time with someone who has made art for so long, as she has for over half a century. i feel very lucky to have a peek into her studio and process. enjoy!
words and photos by hope hilton
photograph by rinne allen
there are many shades of pink in the garden right now...zinnias, castor bean, and morning glory...all are pretty on their own, and together!
words and photographs by rinne allen
photograph by rinne allen
Shrimp salad
Our friend brought us back some fresh shrimp from her trip to Edisto. I made a simple shrimp salad and enjoyed it with friends on a summer afternoon.
Ingredients
1 pound fresh shrimp
1/4 cup mayonnaise, add more if you would like your salad more creamy
2 cloves diced garlic
3 spring onions, diced
Juice from 1/2 lemon
Fresh herbs like parsley and fennel
Salt and pepper to taste
Directions
boil your shrimp in boiling salt water for 1-3 minutes, depending on size of shrimp.
Prepare your vegetables and herbs by washing and finely dicing them.
Slice your shrimp into small pieces.
In a small bowl, gently combine all ingredients
Serve as a sandwich and top with slaw, or serve alongside a fresh baguette or crackers
photographs and recipe by kristen bach
photograph by rebecca wood
i love to study the upturned roots of all these washed up trees! mandalas everywhere, polished by the sea and bleached by the sun. how i wish i could take one home with me to hang on the wall and study forever!
photos and words by rebecca wood
photograph by rebecca wood
the walk to botany bay beach at edisto island is about 1/2 mile over salt marsh under expansive skies. any time of day the colors are gorgeous, with beautiful vistas in all directions. all these pictures would make great paintings!
photographs and words by rebecca wood
photograph by rebecca wood
i've been going to edisto island since i was a teenager. it really hasn't changed all that much, due to strong zoning laws. mostly it's just beach houses, a grocery store, a place to buy fresh seafood and some restaurants. not much to do there but eat well, rest, and enjoy the fierce natural beauty!
botany bay is always on the menu, with it's miles of undeveloped beaches and wild marsh beauty. the sea is encroaching a small area of live oaks and palms,and when they fall to the ground they are finely polished to a brilliant white or silver by the sea. the sight of all those ghostly, uprooted trees is always a sight.
photographs and words by rebecca wood
photograph by rebecca wood
i spent a week at edisto island recently. there is so much wild beauty there. these sawtooth palmettos by the shore blew me away the way they fractured the light.
photos and words by rebecca wood
photo by rebecca wood
a classic from rebecca
when peaches are in season, cobbler will be made. this recipe is easy to remember,foolproof,and always gets complements. best to make in front of guests so you can amaze them by laying a whole stick of butter on top before it goes in the oven ! serve with ice cream, REAL cream, or evaporated milk ( my granny used to call it poor man's cream ) on top and swoon away!
*note - use a metal pan for crispier crust.
grease a 9 x 12 or so rectangular metal pan.slice up ripe peaches to fill 2/3.
in a bowl, mix 1 cup flour, 1 cup sugar, and 1 cup milk and pour over peaches. throw a stick of butter on top and bake at 400 degrees for 1 hour.
photo and recipe by rebecca wood
photo by kristen bach
