waterlillies

photograph by rinne allen

redcliffe plantation

this state park is located on beech island, sc. it is just south of augusta, ga. it was built in 1857, and served 3 generations of hammonds. it is situated on a high hill to capture the breezes. the central hall has 14 foot ceilings and is over 20 feet wide; it was used for balls and grand occasions. the doors at each end could be opened to get some pleasant ventilation going. there are grand views out the second story doors. it was modernized with bathrooms in the '30's, but otherwise is still in its original shape. there is a slave cabin on the premisis and an allee of old magnolia trees.

photographs and words by rebecca wood

currants

photograph by rinne allen

vegetal

i have a favorite spot i go to in maine, chase's daily. it is hands-down one of my favorite places, anywhere. part restaurant/part market, their food is delicious and their presentation is divine. i always get swept up in their produce...take for instance, these huge greens bundles, for only $4 (they literally take two arms to carry):

each year, i buy one, come home and take photographs, then do a flower arrangement or two, then eat the leftover greens. the funny thing is that when i was buying my bundle this year, an older woman leaned over to me and said, "you know i just take pictures of mine and make flower arrangements, and occasionally eat the greens". i laughed; we were kindred spirits...

of course, you may always add in something flowery, if you like:

arrangement, words, and photographs by rinne allen

green woods

photo by kristen bach

summer bounty goat cheese

the other evening we went to a friends house for dinner.  our little garden is full of shishito peppers and cherry tomatoes that really needed to be eaten.  with that being said, i whipped up this simple goat cheese dish that represents the bounty of summer to me.

ingredients
1 tsp olive oil
a generous handful of cherry tomatoes
a generous handful of shishito peppers
2 cloves of garlic, diced
salt and pepper to taste
1 large log off goat cheese
-in a large cast iron skillet, put the olive oil in and turn your burner on to high heat
-add the cherry tomatoes, peppers, and garlic
-saute until the vegetables begin to show some color.  you do want them to have some char.
-let them cool for 10 minutes or so
-spoon over goat cheese and serve alongside crackers or bread
 

photos and recipe by kristen bach