(end of) summer strands
for your consideration
And just like that, it’s time. I’m packing to return to Monhegan—readying for retreat and spending my September out to sea. Can I tell you a secret? For the first time in forever, I’m feeling a little halfhearted about going, even pushing back my departure by a day. One could go as far as to say, I’m listless about my lists, and you know how I love my lists, checkboxes and all.
The truth is I’m experiencing a profound sadness in being separated from my sweetheart, which doesn’t mean I won’t be delighted to be back on island, but I’ve been noticing and holding the fullness of what is gained and lost in being with both. Until this morning, when I had a glimmer, an Aha moment that allowed me to turn everything around.
To be in a relationship and in love with someone you don’t ever want to be apart from is nothing less than extraordinary. It’s a gift I will never take for granted, one I wish for everyone to experience—and sometimes, one needs a little bitter to taste all that is so, so sweet.
I’m looking forward to being on the other side of the ocean. To be in good company on island (yes, Miki, I have your nectarines) and to know Gertie will keep John in good company, too.
Because both can be true.
I wish everyone a peaceful long weekend and leave you with a few of my end-of-summer delights.
xosew
making… . .. .
I’ve been loving our tomatoes and backyard basil—here are my favorite ways to enjoy:
Tomato Sandwiches (inspired by Melissa Clark): toast 4 slices of country or sourdough or whatever-you-like bread. Rub one side of each slice with a sliced clove of garlic. Slice one tomato in half, then rub over the bread again until some of fleshy parts stick. Sprinkle with salt.
Spread mayonnaise over tomato pulp. Place as many slices of tomato as you imagine your mouth can hold on two of the slices of bread; add more salt.
Top with slices of cooked bacon, and the remaining slices of bread to make sandwiches. Have napkins on hand or eat directly over the sink.
Grated Tomato Pasta (riffed from a late 90’s Real Simple recipe):
Bring a large pot of salted water to boil then cook one pound linguine until very al dente.
While the pasta cooks, thinly slice four large cloves of garlic, and mince 1/2 a jalapeño, deveined and deseeded. Trim a small slice from the bottom from four + large beefsteak tomatoes, or whatever you have. Place a box grater into a large bowl, then using the large hole side, grate the tomato flesh until you are left with a flattened circle of skin and stem. Discard.
By now your pasta should be done. Move the pasta to a colander to drain, then return the warm pot to the stove. Add a goodly amount of olive oil (1/2 cup), the garlic and jalapeño and cook over low heat until fragrant—probably just a minute. Add the tomato flesh to the pot and season with salt. Return the pasta to the pot, stirring/tossing just until the pasta is coated, then add a large handful of parmesan and continue to stir until the cheese is melted. Taste for seasoning; add more salt and fresh ground black pepper to your liking.
Turn off the heat and add a large handful of sliced basil to the pot. Stir again, then immediately divide into bowls, adding more spoonfuls of tomato liquid should there be any. Top pasta with crumbled feta.
Floating flowers or kintsugi by another name—in case you missed it on Instagram, this is my favorite way to arrange hydrangeas.
Instead of saying how old are you, they should say how long have you lived, because aging is proof of living.
Diane von Furstenburg
listening… . .. .
In a summer of Barbie, super models, and so many conversations about aging, anti-aging and more, I’m looking forward to listening to Wiser than Me with Julia Louis Dreyfuss on my drive. Because I have 8+ hours on the road, and I’m a woman of a certain age, too.
reading… . .. .
Yes, I will always be obsessed with lists and notes and note taking in all their possibilities—from The Imperfectionist: Lists are Menus and Katherine May: How to Keep a Writer’s Notebook
Do you want to be helped, heard or hugged? This is the best relationship advice I’ve read all year.
what books will I be reading and (re)reading in Maine?
Quilting Lessons: Notes from the Scrap Bag of a Writer and Quilter, The Skinned Bird: Essays, and Tom Lake
UPCOMING ~ SAVE THE DATE!
The Hidden Heart Retreat • February 1-4, 2024 • Finger Lakes, NY
Join Heidi Kroft & Sarah Webb for a weekend of discovery as we listen to our heart whisperings in beauty and bravery through yoga, meditation, and creative journaling.
if you enjoy this newsletter i’d love it if you spread the word or click the ♥️ and leave a comment so we can get to know one another in community. my deepest gratitude to all who are already sharing, liking, recommending, and restacking narrative threads: from breath to pen
Tomato sandwiches is exactly what this season calls for!
All these scraps, so nicely pieced together. This post checks all the boxes on my list.