Meandering in Charleston

down King Street...

"The traveler sees what he sees.  The tourist sees what he has come to see."

-G. K. Chesterton

xoxo

harriet

all photos

by

harriet charles

please link to my webpage if you choose to copy!

A New Year

 Celebrate everything and remember to 

Use the best of what you have and have only what you truly love!

Breathe in sunsets!

Find your passions!

 Cook something delicious!

 Have an adventure!

Climb (or attempt to climb) the mountain!

Spend time with family and friends!

Get out of town!

Gaze at art!

Meditate

Be the LIGHT!

 Spend time with GOD everyday!

(Pinterest)

happy 2013

xoxo

harriet

all photos

 by

harriet charles

please link to my webpage if you choose to copy!

Falling in LOVE with Fall

meditation 

pillow

yoga with Dawn at 6am

orange zinnias

Paris

luscious brown

Sadie

Mondays with Karyl

hermes classic orange boxes

aspens
Breckenridge and Denver

Barbour

art ON nature

tonight's dinner
carrot soup

• This recipe serves 4
  
  
  6 to 8 large carrots (about 1 3/4 pounds)
• 1/4 cup olive oil
• Salt
• 6 cups vegetable stock (good quality, not too high in sodium)
• 1 piece ginger, an inch long, peeled
• 1 sprig thyme, plus more for garnish
• 1/2 large sweet onion
• 2 large garlic cloves, chopped
• Freshly ground black pepper

1. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
3. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
4. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
5. Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

Enjoy!

xoxo
harriet

Happy Bastille Day!!

 hyyc*

More than a few years ago

 we were fortunate enough to be in

 this spot

on Bastille Day!

The lovely

L'Abbaye de Talloires

a seventeenth century abbey

situated on

 Lake Annecy

 in the

French Alps.

Pictures tell the BEST story!

lac d'Annecy

hyyc*

dock in front of L'Abbaye de Talloires

hyyc*

hyyc*

hyyc*

a magical place!

And since that day I have
LOVED
to celebrate 
Bastille Day!


Here is this year's
Bastille Day

 "to do" 
list.

hyyc*
create the 
atmosphere

prepare a simple French menu


Appetizer

radishes

for dipping in balsamic vinegar syrup
(recipe for balsamic reduction)

~
Entree
Vegetable Tian

hyyc*

zucchini

tomatoes

potatoes

onions

tomatoes

Gruyere Cheese

~
Dessert

banana and Nutella

crepes

~

French champagne

(or from Costco :-)

hyyc*
~arrange the flowers~
these are from Laura's garden!


And last but not least

bring out the
 blue water bottle!

hyyc* 
The waiter gave it to us 
the night we had dinner in Annecy
and
we still use it...
especially 
on 
Bastille Day!!

the parade in Paris

JOYEUX QUATORZE!
xo
harriet

all photos

hyyc*

by

harriet charles
please link to my webpage if you choose to copy!