Traveling by plane high above the clouds warmed up by an unobstructed hot summer sun through the small oval window.
A morning walk barefoot in the grass – a garden in July by the ocean.
A southern dinner party at a friend’s house surrounded by lush trees and summer noises.
A green coconut milk pistachio ice cream scoop in a red bowl one afternoon on the balcony.
A thin book eagerly devoured, a poem by Wilde, on a bench in a Mexico City park. The Ballad of Reading Gaol.
A red plum tart with Grand Marnier cooling in the shade next to a plastic container of freshly picked blackberries.
First summer in Charlotte. First summer in a new region.
Expectations, hesitations, and the unknown. Will it be as hot and humid as described?
A time for adventures and discoveries through the neighborhoods – familiar ritual of exploring a new city as if I was traveling.
The sunlight catching the shiny plants on the beautiful southern porches.
Exciting moments as everything around me becomes more familiar.
A quick birthday getaway to Charleston, SC where the humidity and scorching heat could not be avoided.
An escape back in time.
An enchanting condensed world with so much charm.
It felt as though I was back in Boston for a weekend – with a southern twist.
Cobblestones, colorful old doors, gardens, bicyclists and a cosy atmosphere.
Trekking calmly through the small streets expecting the unexpected.
Quel charme !
And did I mention that the food alone is worth a visit?
In keeping with the southern destinations – going a bit further south, it was time for this couple to get married.
Back in Mexico to explore the big city.
I don’t know if “sprawling” could well describe the feeling of walking in the city. Giant maybe?
Energized and colorful.
Historic and very modern.
And this slight cool breeze I did not expect.
The reception matched the local colors.
Shrouded with love and great friendships with the sprinkling of Mexican food.
Creating the pages of memory lane one twinkling eye after another.
And we all felt it when it was over – can we do it all over again?
And summer wouldn’t be the same without the simple small pleasures of watching the sunset in Newport, RI or marveling at a farm in southeast Wisconsin.
It feels as if you’re seeing with your whole body.
A certain complicity with the other onlookers – not our first sunset but it could very well be.
Simple dinners too. The French are keen on fresh, light and colorful summer meals.
A cold red and golden beet salad with garlic and curly parsley.
The traditional summery grated carrot salad with olive oil and a dash of lemon juice.
Et pour ce soir ? Une autre salade de carottes râpées !
And every week a new twist to the salad – juste pour essayer, to give it a try.
Et bientôt l’automne…
But summer kept me busy.
More than just a taste of it, summer came, settled and enthusiastically made me embrace it with each mouthful, scenery and encounter.
And what best way to enjoy summer but on the grass with a picnic basket and the love of your life?
Grated Carrot Salad with Black Radish and Fennel
12 oz (350 g) of carrots (about 3 big carrots) – peeled
1 black radish (8 oz – 200 g)
1 fennel bulb or 2 small bulbs (5 oz – 125 g) – cored
7 Tbsp of olive oil
the juice of 1 lemon
1 teaspoon of Champagne vinegar
sea salt and pepper
4 Tbsp of curly parsley – chopped
1 Tbsp of tarragon – chopped
With a food processor, grate the carrots and black radish. Place the grated vegetables in a bowl.
With a mandoline, thinly slice the fennel bulb (1.5 mm – 1/16″). Set aside.
Prepare the vinaigrette and whisk the olive oil with the lemon juice and vinegar as well as the sea salt and pepper.
Pour the vinaigrette over the grated vegetables and mix until well coated.
Add the slices of fennel on top, cover and place in the fridge until cold or ready to serve.
Before serving, add the herbs, mix and serve.