If I were to call this past year anything, it would be deemed A Year of Change. I think "change" is like the weather; there is always weather. Be it fair or foul, there is always weather. But there are some years where there is more rain and some with less – times of drought and times of flood. This year was flooded with possibilities. It was swollen with the opening of doors and the moving currents of change.
It hasn't been an easy ride. Sometimes the waters were choppy, but I think that out of it, out of struggle came something even more beautiful, a sense of community and stronger friendships and even more personally, a better sense of self. I've moved, literally and figuratively, towards making what's important to me paramount. The journey to finding the road has been richly studded with new experiences and the remembrance of old ones, good ones.
For the new year, I'll make no resolutions nor promises, but one –
the one to have HOPE.
So to you, all of you, beautiful and wonderful and magical people out there reading these words, I give you, from the very core of my being, hope. A little four letter word, that fostered with love and friendship and kindness will bloom and grow powerfully. It will grow. It will grow and nurture and give shelter and abundance. Let this next year, be a year filled with hope.











One of the things that I made for dessert was a wine poached pear and apple tart. I tried to use the apple quarterer, but the welding snapped and broke! I was so disappointed. Luckily the knives that Beki sent made quick work of the apples and pears. Above is the broken and shameful apple quarterer. After I cut the pears and apples, keeping them in a lemon-lime concoction, (so they wouldn't turn brown), I poached them in a mixture of brown sugar, a sweet white wine, water, a vanilla bean (halved and scraped), star anise pods, lavender blossoms, crushed dried hibiscus flowers, and Vietnamese cinnamon. When they had been baked for an hour in this combination, I removed the pear and apple pieces and reduced the liquid. While the liquid was reducing, I rolled out the pastry crust, baked it for a few minutes, and then arranged the apple and pear slices. I melted in some butter in the reduction sauce and used this to glaze the tart. The above picture at the bottom, is of the finished tart. 



















