Country Mouse

Myranda and I also enjoyed a portion of the Sheep Show.

(Photos- Martha Browne)


Country Mouse

My friend Myranda and I spent a fun day at the state fair. First up was the Donkey & Mule Show.

(Photos- Martha Browne)

On My Reading List

#32- Mystery & Crime. ‘Stealing The Show‘ A History of Art and Crime in Six Thefts by John Barelli with Zachary Schisgal, 2019.

“I arrived as assistant manager of security at New York’s Metropolitan Museum of Art at one of the most exciting times in the museum’s history. In New York in 1978, there were still checker cabs. Ed Koch had just been voted in as mayor. While subway cars were still covered in graffiti, the blackout of 1977 was a thing of the past. Billy Martin led the New York Yankees to a World Series championship even as his tempestuous relationship with George Steinbrenner filled the sports pages. The Met, as it’s affectionately called, was 108 years old…”

Uptown Girls

Fashion details- Hermes jacket, top, pants & bag with Clergerie boots (left). Derek Lam coat, Alberta Ferretti sweater, Ulla Johnson pants with Paco Rabanne boots (right).

(Photo- Daragh Soden for WSJ Magazine, 2019)

Country Mouse

Autumn Squash Soup

1/4 cup salad oil

4 medium-onions, chopped

2 teaspoons thyme leaves

About 1/2 teaspoon ground nutmeg

1 pound rutabagas, peeled and diced

2 pounds thin-skinned potatoes, peeled and cubed

About 8 pounds squash (butternut, pumpkin, or acorn) peeled and cubed, (16 cups)

14 cups chicken stock or regular strength canned chicken broth

In an 8 to 10 quart pan, combine oil, onions, thyme, and 1/2 teaspoon of the nutmeg; cook over medium to high heat, stirring often, until onions are soft (about 5 minutes).

Add rutabagas, potatoes, and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften (about 30 minutes). Pour in stock and bring to boil over high heat. Reduce heat, cover, and simmer until squash mashes easily (about 1 1/2 hours). Whirl squash mixture, a portion at a time, in a food processor or blender until smooth. Return to pan and bring to boil over medium to high heat, stirring often.

Pour soup into ceramic pumpkin from Terrain. Serve in cups and sprinkle with nutmeg.

(A favorite recipe from- ‘Homemade Soups’ by Sunset Books, 1985)

More wonderful soup tureens– 1. White with a touch of blue tureen 2. Classic blue & white British tureen 3. William Sonoma turkey and other woodland birds tureen 4. Fitz & Floyd turkey tureen

5. Mid-century French rabbit tureen 6. Spode rabbit tureen 7. Portuguese Coibra tureen 8. Anthropologie tureen