Category Archives: flowers

the peach blossom | a cocktail inspired by a flower farm tour at deer tree farm

I’m not that good at self-care lately. I’m just being honest. This year has beaten me up, but there hasn’t been time to recuperate. Perhaps I should rephrase that – I haven’t taken the time to recuperate. There is always time for what you deem important.

I came in a little early this evening to share this post and recipe I shot and created earlier this week. Today was exceptionally smoky and hot. Here in Colorado, there are four wildfires burning, two of which are relatively close by. I’ve been working outdoors in 97ºF weather, while wearing an N95 mask to keep my lungs protected. I could have finished weeding two more rows of Riesling, but I opted to take a late-afternoon bath and pour myself a little sip of wine from said Riesling.

It was a priority shift.

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I haven’t checked in here in a while, and I could share some war stories from the past few months. I think we call could do that, given the unrest, the tumult, and the uncertainty this year has gifted us. I use that word intentionally – gifted. While the process is is beleaguering, going through periods of unrest, tumult, and uncertainty can be poignant periods of growth, if we are willing to embrace it.

Right now, I’m crying mercy. And choosing to share something beautiful. I hope I can embrace what I need to learn, but I seriously want some reprieve. So, I took that late-afternoon tub bath. I took my medicine.

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a summer dinner among the vines | thoughts on hospitality

I just finished writing a blog post for our winery project, The Storm Cellar, telling a few stories and showing off some of the gorgeous photographs that Irene Durante captured for our very first dinner in the vineyard back in the middle of June. The evening couldn’t have been more beautiful, and the food any more delicious.

This dinner was the first time that we formally released our freshly finished wines into the world. There was a moment, when Steve and I were walking behind the guests, as they were seating themselves at the long, communal table we set, right in the middle of our Riesling vines. We paused and watched the scene of smiling faces, full wine glasses, friends and family, and a prep station ready to plate. Tears filled our eyes, as we pulled each other close.

Our dream was being realized.

All of the hard work, late nights, early evenings, uncertainty, and excitement had lead up to this moment that we had been waiting for for nearly three years.

Steve and I recently dined at Tavernetta, Bobby Stuckey’s newest restaurant located in Denver’s Union Station. Stuckey is known for his iconic, Boulder restaurant, Frasca, which recently won the 2019 James Beard Award for Outstanding Service. Frasca was the only Colorado nominee finalist and winner at what is basically known as the “Oscars of the Culinary World.”

I bring up Stuckey, who is also a Master Sommelier, because of his vocal, and now internationally recognized, stance on the practice of hospitality. He mentions in a Denver Post interview that the concept of hospitality is “not about what we do to somebody; it is about how we make them feel.” Every night, at each of his restaurants, what his team figuratively does is “open the door and give every guest a bear hug.”

Steve and I couldn’t agree more with this philosophy of placing the guest experience above the tasks we execute. We could plate up the most beautiful food, serve the most exquisite glassware, source the most colorful flowers, and host a dinner in the most breathtaking setting, but without making our guests feel welcomed and special, the entire event would be flat, disappointing, and unmemorable. Continue reading

negroni d’pampe | on that extra slice of cake, making room for beauty + the war on bunnies

I woke up this cloudy morning to the loveliest of sounds, a sound I hadn’t heard here in nearly two months. Slow, steady, peaceful rain, falling outside my open window. And the SMELL!! Isn’t it wonderful? That moisture-filled aroma of damp earth is both calming and invigorating all at once. I snoozed my alarm another 30 minutes and closed my eyes just to lull myself back asleep to this beautiful scene.

As someone who works the land, I view every moment of daylight as an opportunity to get work done. I can’t prune vines or thin shoots in the dark, so each moment of sunshine counts. Whenever I’m forced indoors, which is a rare event, I seize that moment of fortuity to either relax or sleep in or get caught up on postponed computer demands. Today, I chose to catch a few extra minutes of rest, lounge over breakfast on the front porch, and get after a blog post. Writing – and sleeping in – are two things I’ve missed this season.

No guilt on taking this one day to indulge just a little.

I know I’ve referenced a lot about self-care this year, and it’s a concept you’ve probably heard a lot of buzz about in the media, as well. It’s something I’ve been working through and promising myself to integrate into my daily thoughts and routine. I find it so easy to just throw myself out of bed, slap on sunscreen, don my sunglasses, and get after the day’s chores, but that’s so unfulfilling. And it leaves me tired, feeling like a robot moving through the motions.

So, I’m slowing down, even when it’s hard. And I’m intentionally embracing beauty in the little things, like thrifted glassware {these cocktail glasses were $2 apiece at the Habitat for Humanity Restore!}, earlier mornings, and lazier Sundays. Another thing that I did this year, since we don’t have time for a serious garden, is sign up for a flower CSA. Each week, I already have to drive our recyclables to the recycling center, so I brightened up the chore by swinging by Zephyros Flower Farm and collecting a bouquet for the week. This past week’s assortment of blooms was a showstopper {isn’t that yellow and black lily INSANE!?}, and I knew I had to match it with a cocktail.

I’ve also tried being more conscious to get up earlier in the mornings, so that I can take time to stretch or write or read. Or make that second round of French press and just breathe before the day’s pulse starts to dictate my steps. It’s my moment of quiet, where I can call the shots and start my day with peace and intention. Are you the same way?

As the clouds gathered in the late afternoon yesterday, I gave our potted plants on the porch a little water and then gathered the essentials for a riff on one of my favorite classic cocktails, a summer-influenced Negroni — citrusy gin, gentian-forward Suze, and a favorite, new indulgence of mine, Vin d’Pampe Vermouth Rosé. It’s a brightened up, punchy-hued, citrus-floral version of the bitter, rich classic.

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lilac 75 cocktails + lilac syrup | eat boutique

I just walked inside from a short, sun-dappled walk through the garden. This week, the temperatures have spiked upwards into the mid-nineties. All of a sudden, I’m craving more salads, donning shorts, and seeking shade. Our late-spring lilacs, tulips, and alliums have been replaced with sprawling lemon balm, bright nasturtiums, and flowering salvia. I absolutely love this ebb and flow of the seasonal changes. We’ve also packed every possible place within our yard with tomatoes, herbs, squashes, and eggplants.

It’s finally feeling like summer.

Even though the fragrant, yet fleeting, blossoms of lilacs have most likely faded everywhere by now, you’ll have to pin this particular recipe for lilac syrup to make next year. I recently created a Lilac 75, featuring this purple-hued, lilac syrup, for Eat Boutique, a story-driven recipe site, beautifully dedicated to all-things food-gifting. I met Eat Boutique’s founder, Maggie Battista last October, when I attended The Hello Sessions in Portland, Oregon. We immediately hit it off and made a day of hitting the city’s hot spots, along with our lovely, mutual friend, Bobbie.

If you’ll recall, I made a version of one of Maggie’s food gift recipes from her cookbook, Food Gift Love, back in December. I adapted her recipe for homemade grenadine and made a celebratory Clover Club cocktail here on the blog. I’m super excited and honored to be sharing even more garden-inspired cocktail recipes over on Eat Boutique in the near future! I’ll definitely keep you posted.

lilac 75 cocktails + lilac syrup | eat boutique lilac 75 cocktails + lilac syrup | eat boutique lilac 75 cocktails + lilac syrup | eat boutique

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