Emilie Loring won blue ribbons at the Blue Hill Fair for three years running. They grew on either side of her Stone House front door. … More Blue-Ribbon Nasturtiums at the Blue Hill Fair
I wake up when morning’s first rays strike the foot of my bed. I raise my head and can already see blue sky, trees, and water. I rush to don shorts and sneakers and head for the beach. This is not as direct as you might imagine. A woodsy path carpeted with wintergreen leads to … More Open to Discovery in Blue Hill, Maine
Edition 3 Emilie Loring Tea Week concludes today with submissions from “Peggy in Illinois” and from Laurie. Peggy’s Nice Tea Peggy’s tea was certainly “nice,” and it also alluded to Nice, France: rich blue, golden sunflowers, a hint of abandon, and simple style. Peggy’s placemats are souvenirs of her honeymoon in Nice. With those sorts … More Our Afternoon Tea, An Oasis
Have you noticed a change in the tone of public media lately? Several months in, after attending to each report, each analysis, and each prediction of the Covid-19 pandemic, there is a collective yearning for something more. We know the challenge, and we are in it for the long haul, but to make the journey, … More “Refreshed.” It’s a great word, isn’t it?
There’s been a lot of buzz about recently-released, famous recipes. IKEA shared its Swedish meatball recipe, Disneyland released several of its park favorites, and Doubletree revealed its chocolate chip cookie recipe. Famous recipes always appeal. If we’ve enjoyed them before, we’re glad to make them ourselves. If we’ve not tried them, the very idea that … More Favorite Recipes of Famous People
The weight of composition now lifted, the fun of Emilie Loring’s biography has returned. Bits of fascinating things keep bubbling up in my thoughts, so with snow on the ground outside and a steaming, Emilie Loring mug of extra-foamy latté at hand, let’s see what bubbles up today. This is the Park Theater in Boston. … More Fascinating Bubbles of History
Ahh, fall. The air chills, leaves turn gold, russet and crimson, and our gardens offer up their last. This year, my family has its first crop of Honeycrisp apples, all the more precious for their scarcity. Long before the apple-picking season arrives I search for odd baskets and hampers — the markets and ten cent … More Fall Recipes from Emilie Loring’s Kitchen