Lovely things

Hello. Here are a couple glimpses from around our house today. My new studio, in our former third bedroom, is almost done. T is building a glorious built-in very simple, extra long desk for me along two walls. Finally, for the first time in my life I'll have enough space to write and do art....to spread a chapter out, or to leave a painting in progress and not have it compete for space. It's also the first time that I'll ever have a studio that isn't also doubling as a guest bedroom (T's former home office will become that space...) I am thrilled. Thrilled about having a space that is calm and pretty and mine all mine.

I can't help but feel a little outnumbered sometimes around here...as the only girl among all these loud boys (except for the cat!) I've just had this conversation with Bean who dashed pell-mell into the bathroom this morning, interrupting me as I was attending to a few stray eyebrow hairs:

"Hey little man, you can't come into the bathroom when Mommy's in it unless you're either bleeding or vomiting from now on, okay?"

"Why?"

"Because Mommy is a girl and girls totally deserve uninterrupted bathroom time."

"Why?"

"Hmmm... BECAUSE I SAID SO."

Oh yes I did.

(His drawing above is of "plans" for crane that can work at night and has multiple hooks.)

While T has was sanding and painting and hammering away upstairs, I spent the morning de-stoning little local sour cherries to make some sort of delight. I made the recipe up, and it's just divine:

For the crust: A little more than 2 cups flour (I used a cup of fresh ground whole wheat--that is a bit coarse and nutty and oh, so delicious) About 1 1/2 sticks butter. About 2 tablespoons cold water (You might need more if it's not 90 percent humidity!)

For the filling: Almost a quart of sour cherries, de-stoned About 1/4 cup sugar 2 tablespoons corn starch

I spread the dough into the pie plate without rolling it out first--because of the whole grain flour it was very crumbly and broke easily. After filling with cherries I folded the extra crust over the top and baked it at 425 for the first 20 minutes or so, and then at 375 for an additional half hour. Scrumptious. Bubbly. So good. I'm guessing it will be even better for breakfast *wink.*

Lastly, I just wanted to tell you that your comments on my last post absolutely filled me up with joy. Thank you. It's a beginning of so many things that are new and tenuous and optimistic.

xoxo! C