Flowers for Painting

The hydrangeas in our yard are starting to fade, looking a bit wild and rustic. The baby spotted them on the kitchen table after her nap, and excitedly signed "flower."
A very talented friend of mine will be teaching an art class- specifically acrylic painting. I loved painting in high school and I’m really looking forward to starting it up again and learning with a more mature perspective.
In all of the floral photos I’ve taken lately, I am seeing the potential for paintings. I can’t wait.

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Summer Jewels


Museum of Nature Stained Glass (2)


I love when two unrelated photographs go so well together.



Golden Summer

As soon as I start writing, she’s going to wake up, I know it. But if I let that stop me, nothing would get done around here. That includes blogging -something I rarely make time for these days- and sharing these photos are definitely on my to-do list. I also have a recipe to share, or rather a couple of ingredients that were made for each other.

These flowers are EVERYWHERE I look. After noticing a pattern in the photos I’ve taken over a few years, I think black-eyed Susans are now synonymous (in my mind) with August. The only other flowers blooming in our yard right now are hydrangeas, and together they fill out a mason jar quite nicely.

black eyed susan hydrangeas

black eyed susan closeup

I recently bought a basket of Ontario peaches and they disappeared before making it into any kind of dessert. (Fresh fruit and scrambled eggs are a favourite, simple breakfast around here.) But when I saw those blushing, golden orbs sitting on the counter next to some sweet potatoes, the seed was planted in my mind, and I wondered if they might get married one day… They would be lovely together in a crumble, I thought.

black eyed susan

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The fruit part of a crumbles is always an experiment around here (unless it’s just apples), but I always start with a proper recipe for the topping. Below is my grandmother’s crumble, but you can use your favourite standard recipe. Most of them have a similar baking time and temperature. 


½ cup brown sugar     
½ cup unsalted butter, cold and cubed
1 cup oats
¾ cup flour (gluten-free is fine)
¼ tsp. cinnamon
½ tsp. nutmeg
pinch of allspice


8 ripe peaches, cubed
1 medium sweet potato, grated
1 thumb of fresh ginger, grated
1 tsp. cinnamon
(Try adding some brown sugar to the fruit mixture to bring out the flavours more.)

Cut butter into the dry ingredients until mixture is crumbly. Place fruit into an 8x8 glass baking dish and cover with the topping mixture. Bake at 350F for 35-45 minutes or until the fruit is soft and bubbling.

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