Guest Post by Naomi Horii of Butter on the Endive
Photos by Naomi Horii
We arrange still lifes with objects of the season with the intention of freezing a moment of beauty in time. We bring the outside in. Boughs of cedar, juniper in vase, or a bowl of apples: homage to the creative work of nature; things on which to focus our gratitude or memories. (Still Life with Oysters and Lemon by Mark Doty is a meditative read on this topic.)
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With that same intention I go outside. I bring the inside out. I bring coffee to make outdoors, to freeze the moment and drink in the stillness. Under the canopy of the woods is the best place to be sipping, slowing down, listening to, and looking at the world around you – such a simple and lovely thing to do. This post is to nudge you to do it too, or more often, whether with friends or solo.
Go to the woods. Pack a camp stove and a pot to boil water. Use an Aeropress to brew one cup at a time. Never used an Aeropress? Go to Revolver Coffee and ask Tommy Chong. He will tell you exactly how to brew the perfect cup.
Bring a snack – coffee is always better with a pretty snack. In fact, life is better with pretty snacks. We’ve posted the recipe for the Apple Tart on our blog. But make anything to bring outdoors, as long as it is seasonal and a thing of love. Tarts are beautiful expressions of any season. They are also a joy to make, eat, and share. Keep the tart ring with removable bottom until serving, so that it won’t get crushed in the bag on the walk. I recently shibori-dyed our old linens and turned them into furoshikis - Japanese wrapping cloth – for the house. You can make your own (just ask Jean Okada at the Lab how to shibori dye) but use any old or new pieces of square fabric for your furoshiki. Wrap up your snacks and your supplies. It’s like un/wrapping a gift every time you use it.
Enjoy the holidays folks.
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