Journal

Pysanky eggs are decorated using a wax resist method to layer colors onto an egg. Melted wax is applied to the egg in patterns using this tool called a kistka. It's like painting with wax. This year we tried our hand at dying our eggs using this method. It was a slow and meditative process and I just absolutely loved it. It is an art form of its own and there was something beautiful about the creation of something so beautiful.

When you visit foreign lands, you start to see why their ancient peoples believed in the myths they did. Driving the carved canyons of Norway, through incomprehensibly large mountains and over fields of snow that stretch farther than a mind can contain, I myself nearly began to believe in ogres, giants, and dragons. The lakes of Scotland, their rippling surfaces peppered by sudden rainstorms, give any wanderer cause to look twice for the Loch Ness monster.

And in Ireland, the mythical creatures just on the edge of belief are fairies.

As best as I can tell, this recipe has its origins in the Amish community. In the 1960's this bread, or at least a very similar recipe, was the winner of the Pillsbury Bake-Off competition. Its a no-knead bread with cottage cheese, rich dried onion and dill flavors. I love it on St. Patrick's Day, but it's also just a generally good recipe for an out of the ordinary bread recipe. 

One of the most endearing German traditions though has had a slower entrance into American homes. It is the tradition of the advent wreath.

The story goes that young orphans at a seminary in Germany would ask the pastor each day if it was yet Christmas. Perhaps wearied of their questioning or desiring to help them count the days down, he built a wreath from an old wagonwheel, with 20 small red candles and 4 large white ones to countdown the coming of Christmas.....

The summer sun has already turned a raspberry shade of orange by the time the guests start arriving. Old friends, neighbors, new loves, with their old friends, neighbors, and new loves in tow. Each bears a favorite pizza topping: prosciutto, pineapple, balsamic, basil, feta, fig spread, jalapeno, honey. 

With the changing seasons, we’re constantly trying new variations on these pizza gatherings. Warm summer evenings and crisp fall soirees are the ideal time to host these, so we have created a collection of tools and tips to help make your own pizza nights magical.