Punctuating the vast expanses of fields, forests, grass and farmland – COLOR!!!!!
yellow dominates with touches of blue lupine
orange hits the high note
balls of white fluff
GREEN leaves my drought-stricken senses reeling!!!!!
Having visually soaked up the amazing green of the Pacific Northwest, I am now reflecting on another regional color statement……ORANGE! Perhaps in an attempt to counteract the many gray days, orange is everywhere, even enlivening the exteriors of building and bridges.
Nowhere is the hue showcased better than at
Two locations in Seattle:
86 Pine Street in the Courtyard of the Inn at the Market
1022 First Avenue at Spring Street
Thank you to Ted for graciously allowing me to photograph the shop on First Avenue
another bit of ‘orangespiration’ from a private home
During a recent visit to Italy, my cousin and her husband discovered Aperol. I know it sounds like something meant to be added to an engine…it is, however, a perfectly orange ‘aperitivo liqueur’ which the Italians have taken to drinking in the late afternoon as a spritz. Based on an infusion of ‘selected herbs and roots’, it has a bright, earthy taste. A taste which, in my experience, one either loves or hates – my husband says it tastes like dirt. I love it – perhaps having Italian ancestry helps!
1 part Aperol
2 parts Prosecco and an orange slice = spritz
or just Aperol and Prosecco with dinner
…..to a look at the color ORANGE. Several years ago in a short Q & A in Santa Barbara Magazine, I observed that orange would become the new red. Whether or not this has happened is open to debate. However, orange in all its iterations, has become a go-to color for designers.
-Arrangements by Susan Estabrook aka ‘E’-
-Mary McDonald for Schumacher-
Yes, I know it was 73 degrees here today! However, it is January and another cold snap is predicted later in the week. So, a great time for soup. Butternut squash soup not only provides a warm, tasty and nutritious meal, but is a feast for the eyes as well.
Peel and cube the squash.
Add one chopped onion.
Saute squash and onion for about 10 minutes.
Add 5 cups chicken or vegetable broth, 1 tablespoon maple syrup, 1 bay leaf, 1 teaspoon dried oregano and nutmeg to taste.
Simmer, uncovered for about 20 minutes.
Puree in food processor. Season to taste with salt and pepper.
Garnish with croutons.