the end of my hiatus

This is how prop­er Catholics must feel when “Father, it has been near­ly four months since my last confession.”

I will con­fess: I had kind of decid­ed to stop blog­ging.  I last post­ed in ear­ly Octo­ber and thought that was maybe it, for me.

After all, why write blog posts?  When I first start­ed in 2006, the blog was a way to record all the dai­ly details of our crazy new life here in Lon­don.  Avery had a new school, new plaits, new uni­form, new friends, new accent.  I had new friends, a new home to set­tle, all of Lon­don to dis­cov­er.  We trav­elled to many excit­ing places and every­thing was new.  It was impor­tant to describe and record it all, for you at home, and for us to remem­ber and digest.  I was and have always been so priv­i­leged to have you read my thoughts.

Then there came the food expe­ri­ences, and recipes, and even­tu­al­ly pho­tographs of food by me and then of course, famous­ly by Avery.  And a cook­book to doc­u­ment!  But now?

Avery has moved on with her life, and I became uncer­tain how much of my life, dai­ly as it is, was of inter­est to oth­er peo­ple.  How many times can non-bell­ringers bear to hear about my ring­ing?  (Although the occa­sion­al descrip­tion of a near­ly dis­as­trous Quar­ter Peal can only amuse.  We survived.)

qp near disaster

I can’t dis­close details of my pre­cious social work, which occu­pies a lot of my life.  John’s busi­ness these days is rather secret, so I must keep mum about that.  (Except for the occa­sion­al fab­u­lous photo!)

sue pf

Then, over Christ­mas, lying in bed one frosty night, I was reread­ing blog posts about Christ­mases past and realised how much joy they bring me.  Life is short, and some­times unpleas­ant, and being able to return to the mem­o­ries of times and peo­ple gone by can be an enor­mous com­fort.  Nos­tal­gia!  What­ev­er philoso­pher said, “Hap­pi­ness is not some­thing we expe­ri­ence; it is some­thing we remem­ber” knew what he was talk­ing about.

So I am resolved to con­tin­ue.  To con­tin­ue writ­ing down the things that hap­pen to us, to frame my expe­ri­ences with pho­tographs that will help us remem­ber how lucky we are to have this life, as ordi­nary and quo­ti­di­en as it is.  Because it is all worth remembering!

How to encap­su­late near­ly four months?  Let’s go back to where we left off, in October.

First, of course, we packed Avery up and dropped her off (actu­al­ly unpacked her, an activ­i­ty none of us real­ly enjoys and we’re always glad to see the back of that day with her set­tled in and cosy).  She is in a “stair­case” this year, some­thing I’ve always read about in nov­els and am hap­py to expe­ri­ence in real life.  Oxford is so… Oxford.

staircase

God knows the schol­ars with their bur­dens who have walked these treads.  The front view from her rooms is love­ly, with the chapel and Great Hall opposite.

oxford front view

The back view is equal­ly icon­ic, of the High Street with all its love­ly gold­en build­ings.  I think that’s the Rad­cliffe Cam­era, or the “Rad­Cam” in the distance.

oxford back view

To con­sole our­selves on leav­ing her there, we two hopped on a plane and in the blink of an eye were at Red Gate Farm!  We were deter­mined to appre­ci­ate the fall foilage, as my best friend Alyssa’s saint­ed moth­er-in-law would say (now I can’t say it any dif­fer­ent­ly).  The intense nos­tal­gia of arriv­ing at dusk to the house in its lit­tle dirt road, so rem­i­nis­cent of so many Fri­day autum­nal evenings arriv­ing for a restora­tive week­end, with lit­tle Avery in the back­seat of the car.  I had to call her up imme­di­ate­ly to describe the feel­ing, of going back in time, with the smell of leaves in the air and the sound of crickets.

rgf fall nostalgia

In the morn­ing we were able to take in the lat­est addi­tion to RGF — stone path­ways from the dri­ve­way to the house on two sides!  Flag­stones from the sur­round­ing woods, set in place by our Irish stone­ma­son Vincent.
rgf pathway1
So beau­ti­ful.
rgf pathway2
The three weeks of our vis­it were an absolute dream.  We had deter­mined not to go in to the city, not to go out for meals to which we were invit­ed by well-mean­ing and gen­er­ous friends, instead to stay home and have every­one come to us!  And they did.  Dear, dear Rollie.
john rollie
Judy and Rol­lie both for a lus­cious steak lunch!
judy rollie lunch
Of course Jill and her family!
Grove lumchIt was near­ly Hal­loween, but the weath­er was balmy and beau­ti­ful.  Such great girls.
grove girls
The Lyons came en famille, of course.
lyons dinner
Mark came by to explain that he was com­plete­ly swamped and had absolute­ly no time to do any­thing, and then stayed for an hour to chat.  More than once, to our delight.  This is Mark’s way.  He is one of my favorite peo­ple in the world, a man with a gun, a bow and arrow, a freez­er full of deer, a barn full of sheep and chick­ens, the ulti­mate sur­vival­ist fam­i­ly man who can also put out fires for a liv­ing and make rab­bit sausage.  I adore Mark.
mark rollie
And then I hopped on two more planes to see my moth­er!  I have a new method of sur­viv­ing fly­ing these days.  It’s all about knit­ting, and my new obses­sion, “Out­lander.”  So much Out­lander!  There are books to read, a tele­vi­sion show to watch, audi­ble books to lis­ten to, and best of ALL, a won­der­ful pod­cast, “Out­lander­Cast, With Mary and Blake.”  A bit of knit­ting (with vari­able wool so I don’t get bored), and a bit of Mary and Blake, per­haps a mys­tery or two on my lap, and the flights sim­ply…, well, flew by.
new flying method
In addi­tion to my beloved moth­er and broth­er, I saw about a thou­sand oth­er peo­ple, in Indi­anapo­lis, Indi­ana, where absolute­ly noth­ing ever changes.  I gave a giant din­ner par­ty to cel­e­brate my home­com­ing, with child­hood friends who remain my trea­sured friends to this day.  I cooked my heart out, with my moth­er’s Chef Jen­ny.  I have nev­er cooked before with any­one so insane­ly effi­cient!  We plowed through our work in record time, on a beau­ti­ful blue-sky Indi­ana day.
jenny me
  No one ever changes.  Lynette and Amy, my child­hood besties.
me lynette amy
Jody, our French teacher, and my dear broth­er Andy (I love his shy smile).
jody andy
Me with Jen­nifer, Janis and Pam…
me party
more party friends
I love this of Todd, brave enough to be the only boy at the par­ty, once my broth­er had depart­ed!  Here he is with Jen­nifer, Janet, Jody and Lynette.  Such FUN.  Just to be HOME.
indy home
Mom with Maisy, the fun­ni­est cat on earth (this is such a sweet video of that devot­ed kit­ty).  The lux­u­ry of long hours spent togeth­er chat­ting, run­ning errands, watch­ing tele­vi­sion in her incred­i­bly cosy home.  A won­der­ful visit.
It was time to go back “home,” what­ev­er that means any­more.  Back to Red Gate Farm for a few more restora­tive days of read­ing, cook­ing, enjoy­ing the leaves and each oth­er.  There were dry days…
fall rgf
And wet days…
rainy foilage
We raked leaves, feel­ing ever more that it was 13 years ago.  So much nostalgia!
john raking
There is a new fire pit!  For a cou­ple of evenings, it was cool enough to enjoy.  I remem­bered so many such evenings, decom­press­ing from a week of fre­net­ic New York life with John work­ing all the hours God sent, my slav­ing away with stress lev­els at an all-time high at my gallery, Avery sur­viv­ing life in a New York City pub­lic school and rid­ing her beloved ponies.  We need­ed Red Gate Farm every week­end, to recharge our batteries.
fire pit
One evening, I some­how dis­cov­ered this absolute­ly beau­ti­ful acoustic ver­sion of an 80s song that passed me by… every­one else I know has a com­pelling mem­o­ry of the orig­i­nal, but for me, this aston­ish­ing acoustic ver­sion just grabbed me and could­n’t let go.  I’ve watched it prob­a­bly 100 times, feel­ing so warm­ly toward this singer, and his emo­tion­al deliv­ery.  For me, it’s an indeli­ble mem­o­ry of my Octo­ber holiday.
One of our lazy after­noons, I came to the end of my orange scarf.  I realised sud­den­ly that there was prob­a­bly more to fin­ish­ing a knit­ting project than sim­ply ceas­ing to knit.  I could­n’t just run out of wool, sure­ly.  Just then, a lady came walk­ing up our dri­ve­way with a beau­ti­ful lit­tle girl by the hand.
“Where is the Fall Fes­ti­val, do you know?” she asked.
“Well,” I answered, “it’s not so much where as when.  It’s tomor­row, just up the road at the new Phillips Farm barn.”
“Tomor­row!  Oh no!  Felic­i­ty, I’m so sor­ry, I got it wrong.”
“That’s OK, Grand­ma, maybe we can come back tomorrow?”
“Maybe, maybe.”
I had a sud­den thought.  “I don’t sup­pose that you… know how to knit?”
“Sure, I do.  Do you need help with some­thing?  I’m Susan, by the way, and this is my grand­daugh­ter Felicity.”
“Pleased to meet you, I’m Kris­ten!  And yes, I have fin­ished my scarf, I think, but I don’t know how to stop.”
“It’s called cast­ing off, and I can show you.”
And she did.
finished orange scarf
In return, I gave her and Felic­i­ty each a copy of the cook­book and we spent all after­noon get­ting to know one anoth­er.  John took Felic­i­ty to feed car­rots to the cows in the pas­ture, and Susan and I chat­ted, quite as if we’d known each oth­er forever.
me susan felicity
Final­ly I had to get myself togeth­er to pre­pare din­ner for the Lyons who were expect­ed any minute.
“Do you have dessert planned?” Susan asked.  Of course I did not.  “Wait here,” she said, and just a few min­utes lat­er arrived with the most lus­cious apple cake you’ve ever tasted.
“There’s just a wedge miss­ing where my hus­band helped him­self before I got home! Enjoy.”
susan's apple cake
And the next day brought this gem into my hands.  I will repro­duce it exact­ly as she gave it to me, so you can make this cake your­self.  It is sim­ply DIVINE.  Six apples!
 susan1Turn it over…
susan2
A few words about bak­ing times.  I am no “star bak­er,” so I have to go with strict instruc­tions.  I have made this cake four times now and I would advise that you put a lit­tle foil hat on him whilst bak­ing, and check after an hour.  Turn the heat down if you have to.  You don’t want this cake to over­bake.  But you also don’t want a crisp brown top and under­cooked mid­dle.  Press on it and if it feels firm, take it out and let it rest before turn­ing it out.  Did I men­tion it’s in a Bundt pan?  (It is.)
What a heav­en­ly per­son Susan is.  A mag­i­cal day, and a new friend for the next time I am at Red Gate Farm.
rgf window view
It was time, once more, to go “home.”  What­ev­er that is.  Luck­i­ly our fab­u­lous friend Sam, house- and cat-sit­ter extra­or­di­naire, was there to greet us, with shashu­ka for lunch, no less!  What a guy.
sam shashuka
Lon­don life grabbed us in all its Novem­ber glo­ry.  There was our mon­u­men­tal sofa, final­ly in its last throes of uphol­stery hell, to be tak­en away and recov­ered.  First the divine Louise and her team came to cut it apart in an inves­tiga­tive drama.
louise sofa
They took the poor thing away, and for us it was onto a trip to a beau­ti­ful Shored­itch shop called Kvdrat.  What a fab­u­lous after­noon adven­ture, with cre­ative peo­ple at the top of their game.  Oh, the choices!
fabric choices
(Fast-for­ward: it’s beau­ti­ful now.)
new sofa
Novem­ber also saw the deliv­ery of our beau­ti­ful Sara Dodd ceram­ic piece, pur­chased dur­ing the Roy­al Acad­e­my Sum­mer Exhi­bi­tion.  So love­ly, but so hard to pho­to­graph in situ!  It real­ly needs nat­ur­al light.
sara dodd
sara dodd in situ
What you can’t real­ly see in this pho­to is our sec­ond acqui­si­tion of the autumn, a cast iron piece by Junko Mori.  Here it is, out of con­text.  Gorgeous!
 junko moriThis piece is one of a series, one of which we gave to Avery for her birth­day in Novem­ber.  She brought it home with her for the Christ­mas hol­i­days and I decid­ed we real­ly could­n’t part with it, so I went along to the near­by Con­tem­po­rary Applied Arts Gallery in South­wark Street and bought anoth­er in the series for John for Christ­mas!  We just love it, and I can absolute­ly pic­ture these two artists togeth­er in a group show, organ­ised some­time in my imag­i­nary future.
I think part of my inter­est late­ly in sup­port­ing artists is that I’ve come to the reluc­tant con­clu­sion that I’m not a “mak­er” myself, much though I’d like to be.  My adven­tures in knit­ting, though lots of fun at times (espe­cial­ly doing it with Avery, who is incred­i­bly pro­fi­cient), it’s real­ly more stress than an enjoy­able past­time.  I have fin­ished two scarves and feel pret­ty sure that’s as far as my cre­ative tal­ents at orig­i­nal work will go.  (They are nice scarves, though!)
john finished scarf tate
This self-real­i­sa­tion makes me think of my artis­tic days in Flo­rence as a 20-year-old stu­dent.  On an art his­to­ry course, we stu­dents were offered art-mak­ing class­es as well, and I chose print-mak­ing.  The teacher, the illus­tri­ous Leonard Baskin, was famous for say­ing that he “could make a print-mak­er out of any­one.”  By the end of the sum­mer, I had proved him wrong, as he was forced to admit.  “I think you had bet­ter stick to art his­to­ry, Kris­ten, and do a good job of appre­ci­at­ing what oth­er peo­ple can make,” he said kind­ly.  “There is a real role in the world for peo­ple like you.”  I’ve tried to do that ever since, real­ly, as a teacher, gal­lerist and collector.
What I do enjoy, and what I’m learn­ing slow­ly to do bet­ter and bet­ter, is mend­ing!  You may recall my maid­en voy­ages in this are­na over the summer.
visible mending 1
There are, of course two types of mend­ing, Vis­i­ble and Invis­i­ble.  Some­times it’s great fun to delve into a dec­o­ra­tive embell­ish­ment for mend­ing a hole, as above.  But some­times you want the repaired gar­ment or oth­er object to look just as it did before the dam­age was done, as in this clas­sic, beau­ti­ful, 20-year-old coat of mine.
Before:
coat hole
And after!  Can you believe it?
mended hole
Hours of assid­u­ous weav­ing of black threads and the place where the hole was is even stronger than the orig­i­nal fab­ric.  There were dozens of such holes, you could prac­ti­cal­ly read the news­pa­per through it in places, but the coat is per­fect now.  I am so pleased!
In the ser­vice of this skill, I went along last week to first an embroi­dery work­shop with the great Richard McVetis, at a gor­geous, unique shop called Raystitch, where we learned many beau­ti­ful stitch­es.  Of course his work is fine art, among them the beau­ti­ful embroi­dered cube I bought for my moth­er’s birth­day last sum­mer, but I am plan­ning to use his teach­ings for mend­ing.  He was so patient.  Here is my small sam­pler of what we learned that day!
richard stitches
The next day brought more excite­ment with a work­shop run at High­gate’s Selvedge, by Tom of Hol­land, who invent­ed the con­cept of Vis­i­ble Mend­ing.  Of course there have been Japan­ese menders for cen­turies who choose to make their ceram­ics’ mend­ing beau­ti­ful and vis­i­ble.  But Tom of Hol­land has cre­at­ed a real move­ment, with fol­low­ers all over the world.  We met in High­gate last Sat­ur­day for a most prof­itable day.  (He is so cute.)
tom of holland
We learned such inter­est­ing darn­ing tech­niques like this Swiss Darn.  I was­n’t half bad at it!  And I got better.
dutch darn
What I like about darn­ing is that while it can be pre­cise, you can also play around with it, and at the end of the day the holes are mend­ed.  I was to bring along “home­work,” a (to me) giant and intim­i­dat­ing piece of rows and rows and ROWS of knit­ting which we would then cut a hole in and repair.  I found it incred­i­bly tedious to do (even with the gen­er­ous help of sev­er­al knit­ting friends like Tom and Eliz­a­beth), so after mas­ter­ing what was required, I hand­ed the rest of it over to Avery in exchange for repair­ing a bro­ken pock­et and col­lar snap in a fab­u­lous vin­tage coat she’d picked up!
coat repair
Avery in said vin­tage coat once I’d got it absolute­ly per­fect again was quite the most glam­orous per­son alive.  Espe­cial­ly with her new Sas­soon hair look.
avery repaired coat
I am a mender, then, an appre­ci­a­tor of things oth­er peo­ple have made.  It suits me.
I’m also a ringer, albeit a chal­lenged one, and a cook, and so once Guy Fawkes Night (or Guy Forks Night, as my ring­ing teacher Tom chris­tened it) rolled around, I had a par­ty for all the Fos­ter Lane ringers who could make it. Plen­ty of food, nat­u­ral­ly (John’s famous pas­tra­mi actu­al­ly con­vinc­ing a veg­e­tar­i­an to eat it!), and Tom brought along, mem­o­rably, his leg­endary Knit­ted Diary.  Fifty years of 10-stitch-row projects, designed to reflect events in his life.  We were so hon­oured to see it brought out of its incred­i­bly heavy duf­fel home.
katherine tom's knitting
Tom even took the time to knit a row or two on a 20-year-old project by John’s mom!
tom knitting
Such fun to have all the ringers round for such a great par­ty.  “A long-stand­ing tra­di­tion,” as Tom put it, “mean­ing we did it last year.”  Every year, I hope.
That was­n’t the only din­ner par­ty, oh no.  There was the famous “Pheas­ant Night,” for which I cooked — wait for it — four whole, boned and stuffed pheas­ants that had been won by our great friend Gus­ta­vo in an auc­tion.  Don’t ask.  He came round with his hus­band YSL and said pheas­ants, com­plete with feathers!
gustavo peacock
John’s fab­u­lous archi­tect friend Andrew came too, fresh from Berlin where he’d won an build­ing award!  He was in a good mood, can you tell?  Peo­ple who’ve just won awards are great din­ner guests, I can tell you.
ysl gustavo andrew award
It was hon­est­ly one of the best par­ties ever, and John and I have tried to analyse why, ever since.  Part of the mag­ic was that the whole of the table was involved in every con­ver­sa­tion, as opposed to the more like­ly sce­nario when peo­ple pair off, or half the table dis­cuss­es a play while the oth­er half talk about their kids, or pol­i­tics.  Every­one joined in with every sub­ject, and it was the most con­vivial evening I can remember.
peacock party
Thanks­giv­ing rolled around, in its own pecu­liar “This is Lon­don, it’s not a hol­i­day” man­ner.  Avery turned up on the actu­al day, for a very un-Thanks­giv­ing din­ner of spinach and red pep­per pas­ta (“I am crav­ing food with COL­OR!” was her plain­tive text cry). There was also time for a kit­ty fix.
avery red pepper thanksgiving
The week­end brought the tra­di­tion­al fes­tive fare of ham, stuff­ing, pota­toes and friends.  Our reunion with Peter and Vin­cent was LONG over­due, and as enter­tain­ing as expect­ed.  My con­stant friend Eliz­a­beth brought along Liam and Piotr, and a love­ly time was had by all.  How do I deserve such enter­tain­ing friends?  So much intel­li­gence around that table, and such warm humanity.
vincent thanksgiving
Truth be told, the star of the Thanks­giv­ing din­ner was a com­plete­ly un-tra­di­tion­al dish.  Remem­ber shrimp toast, those tough and oily lit­tle crunchy wedges of fried, vague­ly seafoody junk food you get with a Chi­nese deliv­ery?  Well, it turns out that although I like ANY ver­sion of shrimp toast, home­made shrimp toast is absolute­ly a STUNNER.
I’ve made sev­er­al dif­fer­ent iter­a­tions, adding this, tak­ing this away, and this is my fin­ished mas­ter­piece.  My only objec­tion is that the fill­ing is a slight­ly bor­ing col­or, not the bright pink of usu­al cooked shrimp.  But once you’ve bit into it, you won’t care what it looks like.
shrimp toast better
Shrimp Toast
(makes 16 pieces)
8 slices ordi­nary white bread, crusts cut off
1 lb raw shrimp
2 tsps sesame oil
1/2 tsp Thai fish sauce
1 tsp light soy sauce
zest of 1 lemon or lime
1 225g tin water chest­nuts, 140g drained weight (about 2/3 cup)
2 gar­lic cloves, crushed
small piece gin­ger, grated
1 egg, beaten
sesame seeds for sprinkling
1 bunch spring onions, sliv­ered for garnish
veg­etable oil for fry­ing, enough to come up 1/2 inch in your fry­ing pan
Pre­pare a plate with paper tow­el, or tonkat­su racks if you’re lucky enough to have them, for drain­ing imme­di­ate­ly after frying.
Light­ly toast the bread and cut into halves, tri­an­gle-shaped, and set aside.
Place all fur­ther ingre­di­ents up to and includ­ing the egg in a food proces­sor and pulse until you’ve reached a smooth paste.  Spoon this over the bread tri­an­gles, rather thick­ly, until the paste is used up.  Scat­ter the sesame seeds over the triangles.
Heat the oil until a tiny piece of bread tossed in fries imme­di­ate­ly, then work­ing very quick­ly, place the toasts upside down (seed side down) in the oil.  Fry for per­haps 3 min­utes, watch­ing very care­ful­ly and turn­ing the heat down if any signs of burn­ing occur.  Remove with a slot­ted spoon in the order in which you placed them in the oil, and place over paper tow­el or rack.  Serve immediately.
****************
These are so out of this world!  Every­one absolute­ly raved, and I’ve made them sev­er­al times since for dif­fer­ent audi­ences to uni­ver­sal applause.  Of course at Christ­mas time I ordered some “shrimp toast” from a take­out place and whilst they were dis­gust­ing, they were still deli­cious.  But these are REAL FOOD.
I’ve also had great suc­cess with a new sal­ad, inspired by a lunch at St John Bread and Wine.  You NEED a sal­ad, with all the offal that’s on that restau­ran­t’s menu.
chickpea cauli salad
Chick­pea, Cau­li­flower, Leek and Caper Salad
(serves 6 easily)

1 soup-size can chick­peas, drained

1 head cauliflower

4 tbsps non­pareil capers

hand­ful flat-leaf pars­ley, chopped very fine

hand­ful chives, chopped very fine

5 baby leeks or 1 large leek

2 tbsps butter

4 tbsps mayo

1/2 cup Dijon mustard

2 cloves gar­lic, grated

juice and zest of 1 lemon

sea salt and fresh black pepper

Boston/Bibb/Little Gem let­tuces leaves for serving

Place the chick­peas into a large bowl.  Sep­a­rate the cau­li­flower into very small flo­rets, small­er than the chick­peas, and add them to the bowl.  Add the capers, pars­ley and chives.

Slice the leeks into thin rounds and sweat in melt­ed but­ter until the leeks are soft.  Let them cool to room tem­per­a­ture and add them to the chick­pea mix­ture.  Mix all fur­ther ingre­di­ents up to the let­tuce leaves, in a lid­ded jar you can shake vig­or­ous­ly.  Shake this till well mixed and pour it over the chick­pea mix­ture.  Stir light­ly until the dress­ing coats the veg­eta­bles.  Pile onto let­tuce leaves to serve, so the dress­ing does­n’t inter­act with any­thing else that might be in your plate.

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For dessert, after you’ve had all this lus­cious food, you need some­thing fresh.
yuzu sorbet
Yuzu Cham­pagne Sorbet
(serves 6)
2 yuzu fruits (or 1 grape­fruit in a pinch)
250ml/1 cup water
125g/1/2 cup gran­u­lat­ed sugar
two glugs cham­pagne, Cava or Prosecco
Remove the zest of the yuzu in small strips, cut­ting as lit­tle into the white as pos­si­ble, then wrap them in cling­film and store in the fridge.  Cut the yuzu in halves and queeze the juice from the halves and set the juice aside.  Boil the water and sug­ar and wine until the sug­ar is com­plete­ly dis­solved, then add the fruit and juice and sim­mer high for about 20 min­utes. Squeeze the yuzu with the back of a spoon, then drain the entire mix­ture through a fine sieve into a bowl.  Chill for an hour, then pour into a rel­a­tive­ly flat con­tain­er with a fit­ted lid and place in the freez­er overnight.  When you’re ready to serve, scrape the sor­bet with two forks and until fluffy and crys­tal­ly.  Serve in a pret­ty glass with bits of the zest strips for garnish.
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 Christ­mas arrived with very lit­tle fan­fare, since we had decid­ed to spend it in Lon­don.  We’ve done this only a few times before and it is a strange but beau­ti­ful animal.
christmas flat
Upon analy­sis, I’ve decid­ed that, like Thanks­giv­ing in Lon­don, Christ­mas in Lon­don is a won­der­ful, cel­e­bra­to­ry, joy­ful occa­sion, but it’s Not Quite Christ­mas.  Christ­mas means rac­ing to the Wal­green’s for stock­ing stuffers and hid­ing from each oth­er in the aisles so we can’t see what each oth­er is buy­ing (always the same, Life­savers and lip balm!).  Christ­mas means spend­ing a lot of time on the high­way between my sis­ter’s and my house.  It means a turkey whether we like it or not, and then turkey soup (same).   Oh, and lug­gage, air­ports, air­planes, rental cars and trav­el dra­ma.  Over­all, the trade­mark aro­ma of Red Gate Farm, com­pound­ed chiefly of a mix­ture of can­dle­wax, old books, moth­balls, and wood­fire smoke.
This year, Christ­mas began with get­ting Avery from Oxford, which was more than wel­come for all of us.  It had been a long term for her, and we missed her.
oxford goodbye
We got her home and dec­o­rat­ed the tree, always just about my favourite day of the entire year.  It’s won­der­ful to have such beloved col­lec­tions of beau­ti­ful, long-col­lect­ed orna­ments on both sides of the ocean.
2017 ornaments
There was added poignan­cy to the skat­ing rink this year, with the incred­i­ble coin­ci­dence of Nan­cy Ker­ri­g­an’s leg actu­al­ly FALLING OFF between last Christ­mas and now, and the appear­ance of the film, “I, Tonya.”  I can’t make this stuff up.
i tonya
John’s mom arrived just in time to put up the Sil­ver Bell Tree, with the bells she’s giv­en us from each year of our mar­ried life, brought from Con­necti­cut this year, in our lug­gage in Octo­ber.  What a beau­ti­ful tradition.
silver bells 2017
It was a gor­geous hol­i­day with Non­na, with meals at the Depart­ment Store in Brix­ton, Padel­la in Bor­ough Mar­ket, lunch at the gor­geous LaLit Hotel restau­rant adja­cent to our plot of dirt.
lallit lunch
This lunch includ­ed a deli­cious, exot­ic and unex­pect­ed soup which I was able to recre­ate at home later.
indian celeriac soup
Cele­ri­ac and Por­to­bel­lo Soup with Cumin
(serves 6)
2 tbsps butter
1 tbsp ground cumin
1/2 tbsp cumin seeds
sev­er­al grinds fresh black pepper
1 head of cele­ri­ac, peeled and diced
4 Por­to­bel­lo mush­rooms, diced
1 white onion, diced
3 cloves gar­lic, crushed
1 litre chick­en or veg­etable stock
1/2 cup (125ml) cream for drizzling
hand­ful chives, fine­ly chopped, for garnish
In a large, heavy saucepan, melt the but­ter and fry in it the cumins and fresh pep­per.  Toss in the veg­eta­bles and cov­er with stock.  Sim­mer high for about 30 min­utes or until the cele­ri­ac is soft.  Puree with an immer­sion blender and pass through a sieve.  Serve with cream and chives.
*******
This soup is like smoky liq­uid vel­vet.  It’s intense­ly exot­ic, but some­how com­fort­ing at the same time.  The restau­rant served it with a lit­tle tara­mind puree along the edges of the bowl, and you could do, but I did­n’t this time.  Maybe next.
There was din­ner here with my dar­ling friend Sue and her fam­i­ly, vis­it­ing from Cal­i­for­nia.  The only thing miss­ing from this awe­some pho­to­graph is Rose­mary, who took it!  That is Rose­mary, in a nutshell.
sue's family and us
Between the main course and dessert, nat­u­ral­ly, one ambles over to Tate Mod­ern to take in the lat­est idio­syn­crat­ic out­door show, “One, Two, Three, Swing!”  We swang.  Swung?  What­ev­er.  It was love­ly, and always so glam­orous to take in that dar­ling neigh­bor muse­um as a par­ty trick.
swinging party
Old friends.  There is noth­ing like them.  Sue and I have known and loved each oth­er since the girls were lit­tle, at sec­ondary school, and what we haven’t dis­cussed over a cup of cof­fee, a pile of dirty clothes at Lost Prop­er­ty, well, it isn’t worth dis­cussing.  She is a true gem, and Stan­ford is much too far away.
Christ­mas itself came with thought­ful, per­son­al, much loved presents.  Look at my Out­lander-themed Christ­mas!  Com­plete with Claire’s fin­ger­less gloves, knit­ted for me by my own Avery.
outlander christmas
It was too peace­ful to be Christ­mas!  No traf­fic, no Jil­l’s girls shriek­ing at the tops of their voic­es, no my Mom in a rock­ing chair in the kitchen, no turkey.  But it was a beau­ti­ful day, just the four of us.
The rest of the hol­i­day passed in a series of qui­et days spent watch­ing this or that on tel­ly, going for walks, knit­ting and mend­ing, ring­ing my bells.  It made me think of that Res­cue Rem­e­dy ad that was up in the Tube adver­tise­ments for awhile.  You know, that herbal rem­e­dy that you take in a lit­tle drop­per and it claims to calm you down?  (John thinks it’s non­sense but I have a vial in my hand­bag.)  The ad read, “Breathe in for the time it takes you to read this sen­tence, then breathe out for the time it takes you to read this sen­tence.”  I found this very effec­tive, deep breath after deep breath.  Avery on the oth­er hand, reads instan­ta­neous­ly and said she found it very stress­ful, pant­i­ng in and out every sec­ond!  Too funny.
All too soon, Rose­mary had gone back to Iowa.  To dis­tract us, we cel­e­brat­ed our wed­ding anniver­sary, and had one of the nicest days ever, at Din­ings sushi restau­rant in Maryle­bone.  Every bite was the best of its kind, in the world.  The best part was our annu­al tra­di­tion of going over Episode 27, as it was this year, of “The John and Kris­ten Show,” ana­lyz­ing the best and the worst, the most deli­cious and the cra­zi­est, the best trip, the best play, the best new dish, with a lit­tle side atten­tion to what we hope for in the year to come.
dinings tuna
Cer­tain­ly the fun­ni­est, and strangest, devel­op­ments in the last few weeks here at our glossy, glassy flat has been the emer­gence of a super­star in the art world, a very unex­pect­ed prac­ti­tion­er of the dark arts of yarn.  It’s not knit­ting, nor is it mend­ing.  It’s SCULP­TURE.  And the artist?  Keechie.
keechie sculpture
This phe­nom­e­non began one night dur­ing the Christ­mas hol­i­days when Avery had a sort of sor­ry lit­tle ball of left­over yarn on the sofa.  In the morn­ing, it had been trans­formed into this instal­la­tion, as you see.  John caught lit­tle Keechie in the last throes of cre­ativ­i­ty, one very ear­ly morn­ing.  And so it has been every day since, although her efforts are wan­ing now.  I think she’s done it all.  One part of the flat at a time.
keechie sculpture2
Like so much con­tem­po­rary instal­la­tion art, it’s very hard to pho­to­graph, as you see.  But grad­u­al­ly, night by night, she cov­ered every inch of the apartment.
keechie sculpture 3
I think she was frus­trat­ed by the kitchen.  No fur­ni­ture to wrap round!
keechie kitchen
One after­noon she went to sleep in the mid­dle of her cre­ation, obvi­ous­ly proud, but exhausted.
exhausted keechie
What has wrought this evo­lu­tion in our nor­mal­ly seden­tary, anti-social cat, in her dotage?  She’s not talk­ing.  But it’s giv­en her a new lease of life and we are grateful.
Well, folks, I’m glad to be back in the sad­dle.  Here’s hop­ing that 2018 will con­tin­ue to enter­tain and sat­is­fy: minds and appetites, hob­bies and pas­sions, rela­tion­ships and projects.  I promise I won’t be so long until next time.

4 Responses

  1. Sue says:

    Wel­come back, Kris­ten. Your writ­ing is a warm home made sweater that looks like it’s from Har­vey Nicks. A mix of gen­tle human­i­ty and styl­ish verve. So hon­ored to be part of the sto­ry. I’m look­ing for­ward to each chap­ter to come.
    With love, xS

  2. John's Mom says:

    You know I love the pho­tos, every one, but the shot of the stairs at Univ is my hands down favorite.…unless it might be the one I took of all those per­fect­ly hap­py peo­ple on the night of the “swing­ing at the Tate” din­ner. So hard to choose.

    I’m so hap­py you’re back at blog­ging, there were so many things to remember:

    1. Your descrip­tion of Mark in just a few words is a per­fect Con­necti­cut story.

    2. I was about to ask for the apple cake recipe …

    3 Christmas/Walgreens/Burt’s Bees/nail polish!

    4. There is a Leonard Baskin crow on roof of the neigh­bor’s garage right now.

    5. The Tate muse­um as a “par­ty trick” makes me smile every time.

    6. Actu­al­ly, all of it, I loved all of it. Wait­ing for the next edition …

    xx, John’s Mom

  3. Oh, you guys have made me cry. To have my words read and enjoyed and under­stood… more than I could ever hope for. More to come! Xx

  4. kristen says:

    You are such an angel, Sue. It was a beau­ti­ful visit!

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