Squam was the interval

Our Squam adventure actually began in Charlotte, Vermont, when e.b. picked us up from the airport in Burlington.
While in Vermont, we shared time hunting for hole-y and striped stones on the shores of Lake Champlain where Elizabeth and her family live.As guests of e.b. and her family, we were treated to all the comforts of home as well as the fruits of fall.A trip to Shelburne Orchards yielded apples that led to . . .
a delicious pie baked by e.b.'s charming son Boone
and cider doughnuts for breakfast.
Evening found us wandering this calming labyrinth, which was just the thing to get us in the mood for Squam . . .where a cabin on Squam Lake was the perfect setting for what was to come.An evening bonfire with the music of Jonatha Brooke warming the chilly fall air . . .walks through the woods for meals and classes . . . cozy evenings by firelight with friends . . . We looked with our hearts . . .
and we saw them . . .
everywhere.
Our paths were lit by ice lanterns . . .
carved from the lake.
Our cabin ice-boxes were cooled by the same ice, kept over the summer in this ice house.We witnessed beautiful sunsets
and skies filled with stars . . .
lots of stars.
And we danced with our shadows at every opportunity.
We skipped stones (or at least watched Isabel skip stones).
And we marveled at how seamlessly art melded with nature.
Yes . . . the interval between a yawn and a sigh.

Sigh.

What did I do in New Hampshire anyway?

All three days of my Squam experience were spent in Nina Bagley's Step Into the Story workshop.

While I have taken a class from NIna, I've never made jewelry before. And frankly, I don't wear jewelry that often. But, I do love Nina's work. And she is an engaging, generous and animated teacher.

I learned a lot.

And I'm really happy with the piece I left the workshop wearing. I've had many compliments on it since.But this piece would not have been possible without my comrades, as you can see.

I shared my Squam experience with e.b., Isabel, and Karen . . . along with new friends.

It was magical.And yes. I am going to get back to my pile of photos from Squam. It's just that this was easy. Going through the photos is a little like taking an eye test: "Is this one clearer . . . or is this one?"

I've Been Away . . .

. . . and it's so hard to shake the fairy dust from my hair. Actually, I don't want the magic to end.I came home from Squam with more than 600 photos.

Bear with me as I sort through them.

"Do you think I could get a picture without the dog in it?" she said . . .

Well, that's a reasonable request, but it's not as easy as you might think.This is just how things stack up when K is here.There is always a dog (and his blankie) in the background.Or the foreground.And we kind of like it that way.

So, I PhotoShopped Atticus out of the picture . . . but just for the framed version.

Arboreally Loving This Tree . . .

Julie Prichard over at The Land of Lost Luggage and JeriAnn of Commuter's Journal are hosting their second virtual photo excursion. This year, their theme is "Getting Arboreal: A Nature Collection. The idea is that participants will photograph a single tree during the weeks of August 23, November 8, and April 4.

Okay, I'm a little late.

But, this is my tree. I'm afraid I don't know what kind of tree it is, but I will find out.

It sits in Valley Forge National Park where thousands of people walk past it every year. (See the walking trail to the left of the tree?) You can view these images even larger if you click on them.

I doubt that it was around in 1777 when Washington's troops were camped on this land. Most likely it would have been cut down and used to build a cabin or burned as fuel.This is not the first time I've taken a photo of this tree, and clearly, it won't be the last!

Harvest

CornThe season has almost passed.

I've been serving it often, and I've already frozen one batch of creamed corn.
It makes a mess, but it is so nice to pull out this treat during the winter. So I spent yesterday preparing my second batch of corn for the freezer.

This is my grandmother's recipe:

Creamed Corn

8 cups uncooked corn (1 dozen ears usually equals this)
1/4 cup milk
1/2 cup heavy cream
1/2 cup sugar
1 stick butter
2-3 tsp. salt

Remove the corn kernels from the cob. (I use an angel food cake pan, stand the ear up in the center and cut the kernels off. They fall into the pan.)

Combine all of the above in a heavy pan. Bring it to a boil. Let cool. Freeze.

Make sure you have your cardiologist on speed-dial.
I found just the right citrine cabochon for my Victorian album.And I've been hunting more old Victorian albums to infuse with new life. This one is gorgeous!So is this one, but it needs some TLC.

I'll be opening an Etsy shop soon.

That, or I'll be appearing on Hoarders.

And, I'm thrilled to be published here. Thanks Dede, for inviting me to join in your Halloween round robin!