February's Letter 2025

A homestead, a chateau, a blue castle

Monday - Layering on. It’s an idea that peeked around the calendar page at me as the new year turned. No resolutions, no lofty change, no big steps. Just one simple idea: Layering on. To expand like an inhale into what’s been calling to me. There’s ambition there, but mostly, there’s a gentle grace. Mostly an open door. Mostly permission to appreciate the foundation of my daily life rhythms that are already there, laid down in and around me, layer by layer, year after year. But then - but now, to see what’s bubbling up, what’s nudging, what’s excitedly ready and waiting to become part of me, of my life, a few new things to layer on.

Tuesday - Ladybug (you remember her, my tiny houseguest) was out and about, trotting across the kitchen window, trailing squiggles across the counter, doing hills up and down the spatulas in the jar beside the stove. Getting her steps in.

Wednesday - On the largest sheet of paper, under a scattering of drafting tools and eraser crumbs, a site plan emerges. Where an old homestead once was, I decide where buildings will be again, where a garden will grow, where a clothesline will hold the laundry in the wind. I draw a row of billowy curves where the lilac hedge is, then circling curves where the boxelder trees are, where the cottonwood stands. I draw twin lines where the old gravel drive bends around a hill and goes on by.

Thursday - On January 14th, I planted them, in a clay bowl filled with soil, tucked in with moss, a dozen paperwhite bulbs. On January 28th, they bloomed. Two weeks to wonderful.

Friday - The sound of a bald eagle nudged me from my book. There it was again. And again. Could it possibly be? Curiosity drew me to the window. There, in the cottonwoods by the creek, were a pair, one watching, the other devouring its fresh breakfast.

Saturday - The Chateau has begun. With the softest yarn, in the most beautiful color (frond green, heather), using needles that I remember my mother knitting a shawl with when I was young. The price tag is still on the package I pulled the needles from - Eureka Commercial, $5.75 - purchased in the early 80’s from my hometown main street dry goods store, the one that had the big front windows and the squeaky wooden floors.

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Moments Lately

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Reading Lately

The Blue Castle by L.M. Montgomery. Yes, Lucy Maude Montgomery of Anne of Green Gables fame. I’ve read all the Anne books, but hadn’t read any of the author’s other books. Loves, this is one to read. It’s one of those books that draws you in, makes you feel things about the characters, makes you look at yourself and decide right then and there to always aspire to strength, life, beauty, and change. To remember that it’s possible to rewrite the story that has always been.

Big Heart Little Stove by Erin French. Do you do this? Peruse a cookbook while eating lunch? It’s delightful. I may choose one and page through it at every noon for a week! My latest is this one. Thanks to the Shallot Dressing on page 157, I now have seasoned rice wine vinegar in my pantry and shallots in the larder.

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Eating Lately

It’s citrus season, loves, so you better make some lemon scones. These are the ones that often get requested when the boys come home.

Lemon Scones adapted from The Joy of Cooking

Position a rack in the center of the oven. Preheat the oven to 425°F. Have ready a large ungreased baking sheet fitted with a layer of parchment paper. Whisk together thoroughly in a large bowl:

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Drop in:

6 tablespoons cold, unsalted butter, but into pieces

Cut the butter into the flour mixture with a pastry blender until the largest chunks of butter are the size of peas. Do not allow the butter to melt or form a paste with the flour.

Stir in:

Fresh zest from one lemon - at least 1 tablespoon (I use a microplane)

Whisk together and add at once:

1 large egg

1/2 cup heavy cream

Stir with a wooden spoon or fork until dough begins to come together. Use your hands to gather the dough into a ball and gently knead it against the sides and bottom of the bowl 5 to 10 times, to capture all the bits clinging to the inside of the bowl. Transfer to a lightly floured surface and, with your hands, press the dough into an 8” round that’s 3/4” thick. Cut into 8 or 12 wedges and place a minimum of 1/2” apart on the baking sheet. Bake until the tops are golden brown, 12 to 15 minutes. Serve immediately.

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Favorites Lately

For doggie snoozes (Maggie Mae has the large)

For feeding the snackies (first a Christmas treat, now a larder staple)

For getting beautifully organized (Kim Klassen + Milanote = bliss)

For farmhouse love (A favorite architect does it again. More photos here.)

For reading in the dark (Yes, a household of two people needs two of these, we decided)