All day I've waited.
Daily I'm surrounded by beautiful, inspiring sights. I live and work almost in the great outdoors that I love so much...doors open wide all the time. The sound of the sea, cocí frogs and birds are all the break the night time serenity. I guess I've expected massive creativity to be pouring out of me this past year. Instead, I am just beginning to be see little baby buds forming. My Moleskin notebook is overflowing with thoughts, plans and ideas all in the baby stages.
October 1st will mark one year here at our Coastal Casa. One year by the sea. Something I dreamed about for years but never fully imagined possible. So all day I've waited to put into words what this means to me. Instead, I'm drawn to simple photos of a day in my simple life in this extraordinary place.
Maybe tomorrow the words will solidify and flow...but maybe not.
This September has been hot here. Even the dogs are hiding from the morning sun. There were three more dogs sleeping that didn't fit into the photo. Often one will join me on my beach walk, but not this day. They slept the early morning away.
I love this photo! I love this part of the beach. Expansive, shifting, loud, riotous, invigorating, dangerous...
HERE and made some minor adjustments based on what I had on hand.
Fish Stock Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
2 lbs fish bones (I used a whole fish cut up).
8 cups cold water
Juice from 1 lime
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
1 medium onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 Tbsp butter
2-3 whole peppercorns
3-4 parsley stems
2 tsp salt
- In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
- Lower the heat, add the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent.
- Add the fish, bones and all and sweat for another couple of minutes, covered.
- Add the water, heat to a boil then lower the heat and let simmer for 30-45 minutes.
- Strain, cool and refrigerate.
Ours never made it to the refrigerator. Tim used it as his broth for risotto. Then added the cooked fish pieces and cheese for a filled meal.
Then home again, home again, jiggity jig.