This treasure sat waiting on a roll of film between two gorgeous weddings. The universe knowing I would need a picture of my real life found in the middle all the amazing celebrations, pretty dresses and crazy in love couples I’m blessed to capture.

Today I’m folding over the corner of my blog, bookmarking and stopping time so I don’t loose my place.

Smiling huge from the joy and thanks in Jettie’s sweet little pefectly messy braids.

And for a small treat, this is what we are currently dancing to At Home.

We live in the middle of a meadow, it’s my favorite place on earth. In the winter we ice fish on the pond and come warm nights we set up our “pond house” for backyard bbq’s and watching movies under the stars. Today I want to share our favorite campfire treat, naan bread with brown sugar butter. It’s better then s’mores and will make you famous at summer parties. So try them this weekend or very very soon!

Naan Bread

serves around 6 people, easy to double for more

1/2 package of active dry yeast

1/2 cup warm water

2 tablespoons of sugar

1 small egg

2 tablespoons milk

1 teaspoon kosher salt

2 1/2 cups bread flour

grape seed or olive oil for grilling

Dissolve yeast in warm water with sugar for 10 minutes in small bowl. Beat egg in large bowl and add milk, salt and bread flour. When yeast mixture is ready add it into the large bowl and start mixing. At this point you can either use a stand mixer or when the dough comes together start kneading. Adding more flour or water to get a soft dough, around 5-8 minties. Put dough into a well oiled bowl and place a towel over to rise. This takes around 1- 1 1/2 hours. In the meantime make the brown sugar butter.

Brown Sugar Butter

1 stick room temperature butter

1/2 cup brown sugar

1/8 teaspoon kosher salt

Mix all of the ingredients in small container and when well combined place in the refrigerator. This lasts for 3 weeks and can be used on toast or is the best butter for popcorn.

Back to the dough. When it’s done rising, push dough down and start taking small bits of dough to roll into 1 1/2 inch balls. Place on a cookie sheet and let rise again for 30 minutes. Start grill, clean and oil grates for cooking. Grill side take dough and shape into thin circles. Brush with oil and place on grill. When they puff up turn over and wait for other side. Each side take around 2 to 3 minutes. At this point you can either keep some for your meal like we do or make all of them into sweet treats by brushing the brown butter directly on them when finished grilling.

Fun Extra’s!!

We grill aromatic lamb meatballs and serve them with cucumbers, tomatoes and tzatziki dip. Then for dessert we cover the last 5 or 6 with brown sugar butter.

And some nighttime summer music…

for dancing Devendra Banhart – Santa Maria Da Feira. I have no idea what he is sing about but his voice goes beyond the limits of language. Also he’s wearing rainbow suspenders in the video.

for driving Firekites – By Night. Such a great band and there song is perfect for driving in the night with the windows down. Or at the least makes you feel a tiny bit free sitting at your office desk.

for dreaming Ari Hest – Cranberry Lake. I’m pretty sure this song is about our pond, just change the title to Cranberry Pond. 1:12-1:23 is my favorite moment.

Stirring rice around and around for half an hour is a commitment. It takes multiple pots and time but thats good for us. Life is nice in slow motion. Especially when it’s in a kitchen where Hughes talks about the life of an almost 7 year old boy. Stories of kickball and making a pop-up book in his art class about our cat with 3 legs. I’m positive this constant grinning is fulfilling my ambition for great smile lines.

This recipe is inspiration from a wonderful book ‘Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery’. It’s completely customizable* so please find someone adorable to cook with and make your very own or Hughes’ favorite…

Oven Roasted Tomato Risotto

Ingredients

serves 2 adults and 2 small children

Preparation

Preheat oven to 225 and place tomatoes in a small sheet with 1 tablespoon of olive oil, reserving the remaining for risotto. Season with salt and pepper. Roast tomatoes until caramelized, about one hour.

Start chicken broth in small saucepan with additional 1 cup water over low heat. Grate cheese. In a large skillet over medium heat add the olive oil. Heat until rippling and add onion and garlic for two minutes. Add the rice to toast for around 3 minutes. When golden pull of flame and add white wine. This is the start to turning the rice unto a creamy, lovely bowl of risotto. Stir until evaporated over low heat. Add one ladle of warm chicken broth to the rice and stir until liquid is evaporated. Continue with remaining broth. This takes around 20 minutes. Last add some salt, pepper, butter and cheese. Top with the roasted tomatoes and basil to serve.

*customize with sautéed shrimp and zucchini, wild mushrooms and thyme, butternut squash with sage, or make it vegan but using vegetable stock, taking out the cheese and replacing the butter with olive oil

and ENJOY!

ps-that cookbook has an amazing pancake recipe and is full of gorgeous pictures. It’s also the prettiest color of making it the perfect kitchen counter book you won’t want to put away.

I’ve dreamed of a bright, clean space to let my mind be as creative as it can sitting in front of a computer when really I want to be out in wide open spaces doing what I love. Photographing. This was just a theory vs. my reality of tripping on bags of equipment, a desk covered in film in a dark unloved room.

Until now. This is my new reality filled with delightful reminders of the people I love, golden light and…

blue skies. We painted the ceiling the loveliest shade of wide-open-spaces-blue.

The most perfect golden brass chandelier.

Letterpress I’m still in love with, sitting pretty on my desk.

This little corner filled with invitations from the best couples, a sunny yellow note from my favorite stationer, a watercolor from Jettie, and snaps of sweet moments in life like Hughes making his CCC.

A painting from college that was discarded for years and now has a home.

Lastly, these are not things but more joy that fill the space, music for dancing and our new friend. We rescued Scout a few months ago and it turns out he’s the best co-worker. He reminds me to get out for some fresh air and walk, tells me we should get something to eat and he doesn’t ask me to turn my favorite part of a song down.

ps-The current office dance music. Enjoy!

Foster the People-Helena Beat

Gotye-Somebody That I Used To Know

Ellie Goulding-Starry Eyed