Last weekend we had a little getaway to new york city! We rode subways, drank coffee, walked through Columbia campus a bit (ghost face killer was arriving soon, apparently. We didn't stay to see, though), saw the off-broadway play "Family Week," and ate...a lot. It was wonderful. 
Happy Friday. See you later!
{picture via here}
I found this print online by artist, Sandra Juto. It reminds me of my weekend in NYC when we came upon an Italian bakery and cafe that had coincidentally just opened up that day! The woman who owned the bakery was this tall, thin, loud and beautiful Italian woman. Even after being open since 7am (the bakery, Il Cantuccio, is open from 7am-4am!) she had this enormous bundle of energy. She had these huge wicker baskets piled high with biscotti and cookies that she kept handing out to people who would walk in. One of her biscotti had these huge, rich, smooth chunks of chocolate bulging from the inside, while others were bursting with figs and apricot pieces. After filling my belly with samples, I finally decided on a "moka," which was made old-school-style with an Italian stovetop espresso pot. So delicious.
...This print also reminds me of the fact that I made myself a nice hot to-go cup of french press coffee this morning and left it at my apartment without realizing it until I got on the bus to work. Poo.
Preview of next few posts: I cannot wait to share pictures from our weekend in new york + Greg Mortenson speaking at the Meyerhoff in Baltimore! So much to tell, and always so little time.
This is my 100th post on All Things Beautiful! I want to thank all of my loyal readers for glancing this blog's way every now and then, and for the trail of sweet comments you leave behind.
Tired.
{via retrowhale} 
Potato Leek Soup
Peel and cube about three or four russet potatoes, enough for roughly 5 cups.
Leeks come in a variety of sizes, so slice enough to make a heaping 2 1/2 cups. I slice up the white parts and into the pale green as long as it stays crisp, stopping when I hit the darker green, fibrous part. Wash well in cold water and drain.
Enough water to cover.
Salt & Pepper.
Toss the potatoes and leeks in a soup pot with a pinch of salt. Add enough water to cover and bring to a gentle simmer. Cook until the potatoes can be pierced easily with a knife, about 30 minutes, With a hand blender, or very carefully in batches in a food processor, or even with a potato masher and your own brute strength, blend until the mixture reaches the consistency you prefer. I like mine just a little chunky. Taste for salt and pepper and add accordingly.
Variations:
Sauté the leeks first in a little olive oil or butter. Serve with a dollop of creme fraiche.
Crisp three or four slices of bacon in a soup pot. Remove and let drain on some paper. In the remaining fat, sauté the leeks until wilted, then add the potatoes and water and proceed as above. You may need less salt due to the bacon. Serve hot with the bacon and some fresh thyme crumpled on top.
{photos via Kolo}
{via here}i thank you God for most this amazing
i thank You God for most this amazing
day:for the leaping greenly spirits of trees
and a blue true dream of sky;and for everything
which is natural which is infinite which is yes
(i who have died am alive again today,
and this is the sun's birthday;this is the birth
day of life and love and wings:and of the gay
great happening illimitably earth)
how should tasting touching hearing seeing
breathing any--lifted from the no
of all nothing--human merely being
doubt unimaginable You?
(now the ears of my ears awake and
now the eyes of my eyes are opened)
- ee cummings
{Rocky Mountains, Colorado, July 4, 2009} 
I am astounded by people's ingenuity!
Apple Cake
Lemon and Sea Salt Focaccia 
