Late Summer Letters — the journal

She’s the Goose

From the Kitchen

Recipes

Recipes and kitchen rituals meant to be lived with, not rushed through. Everything here has been cooked in this kitchen and written down afterwards.

From the Oven

Pies and slow baking — the recipes for unhurried afternoons, kept season to season.

The Basic Series

The building blocks — made once, reached for again. No photographs on purpose: these are methods, not dishes.

  1. IThe Pie CrustOne bowl, cold butter, a little patience. The foundation under every pie that follows.
  2. IIClassic Basil PestoHigh summer, made to keep — basil, toasted pine nuts, and good cheese in a single bright spoonful.

More foundations are joining the series — a good stock, the everyday vinaigrette, a loaf of bread, the puff pastry worth the trouble. Added slowly, as they’re written.

Suppers

Something warm for the end of the day. Six summer suppers so far — full recipe pages are being written now.

A roasted salmon fillet on a charred cedar plank set on a woven rope trivet.

Cedar-plank salmon with fresh thyme — the plank soaks an hour, the honey-Dijon glaze goes on, and the cedar smokes gently while it grills.

  1. 01Turkey PotpiePeas, carrots, corn, and mushrooms with turkey and gravy beneath a homemade double crust. Comfort without heaviness.
  2. 02Chicken PotpieThe everyday version — chicken and gravy with peas, carrots, corn, green beans, and mushrooms under a double crust. Rarely leaves leftovers.
  3. 03Italian Antipasto Pasta SaladSalami, pepperoni, fresh mozzarella, olives, and Parmesan tossed with pasta in a red-wine vinaigrette. Served cold.
  4. 04Balsamic MeatloafA tender, milk-soft loaf under a sticky glaze of balsamic, brown sugar, and ketchup.
  5. 05Pan-Seared Salmon with Garlic ButterFifteen minutes — salt, pepper, a garlic sear, and a finish of foaming thyme butter and lemon.
  6. 06Cedar-Plank Salmon with Fresh ThymeThe plank soaks an hour, the honey-Dijon glaze goes on, and the cedar smokes gently while it grills.

Fall and winter suppers will join the table as the year turns.

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