A monthly column provides insights into what editors are currently enjoying. Readers can see personal highlights such as cut flowers from local gardens, arranged displays of sea-weathered rocks, and memorable dining experiences. Featured locations include a cozy restaurant in London and a honeymoon in Copenhagen, highlighting culture and design. Cooking tips include a unique method for preparing pink okra bought at a greenmarket, showcasing local produce and culinary creativity.
A weekly treat to myself: cut flowers from the garden down the road; $7 for as many flowers as you can fit in your fist. And Queen Anne's Lace, foraged where I can find it (parking lots; the side of the road). There's nothing I love more than seeing a field of it: pure summer.
I am eternally rearranging my summertime display of sea-weathered rocks, seashells, and sun-bleached lobster claws, inspired by the brilliant Jim Ede, of Kettle's Yard in Cambridge.
During our long-belated honeymoon in Copenhagen, we stayed at Kanalhuset in Christianshaven. The highlights: communal dinners with locals in the dining room, great design (glossy painted wood floors, colorful textiles on the walls), and morning dips in the canals.
I had an amazing lunch at Toklas, a Mediterranean restaurant tucked away in Temple, just by the river Thames in London. Everything about it was pitch perfect: stylish 1950s furniture and leather banquettes, the terrace has been planted up by garden designer Miria Harris, and the food was sublime.
This month I loved buying pink okra from the small greenmarket near me, at Bartel-Pritchard Square, Brooklyn. The okra is grown by Nolasco Farm, New Jersey. To cook, I blanched the okra briefly; tossed it with avocado oil, salt, and ground cumin; and roasted it for 30 minutes at 400°F.
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