Ah, Fall. Finally. It felt like summer was going to reign eternal this year, with those infernal hundred degree days seeming to last forever. Then, all of a sudden and without warning, there was a chill in the air. Finally. I heard someone talking about Fall the other day, and how it really is the beginning of the year, instead of January. I have always felt that way too. Whether it is because of school starting, our wedding anniversary in September (21 years!), or the change in weather that is supposed to happen, the season does feel like the start of something, rather than the end. There is also the fact that I opened the LFrank boutique in the fall of 2007, which this year marks its tenth anniversary!
I am filled with gratitude, just thinking about the last ten years. I have met some truly wonderful people, and have made incredible friends through the work that I do. I love it when a client becomes a dear friend, and when a dear friend becomes a client. There is so much meaning in all of this for me. Jewelry and lingerie are intimate purchases, and oftentimes they are a cherished part of the larger stories of our lives. I consider myself blessed beyond measure to be able to do what I love so much, each and every day. Sometimes it is really really really difficult, and other times it feels like magic is happening before my very eyes.
Nothing in this life is ever easy, or ever accomplished without support, therefore the gratitude and love that I feel is truly and deeply heartfelt. So I thank you, all of you reading this, and everyone who has contributed to the continued success of LFrank. It means the world to me, doing what I do, and I look forward to expanding and creating more and more beauty for you to enjoy. There is so much more to come. Stay tuned for updates on some of the projects that I've been working on. I am especially excited to share them with you soon, but not just yet. I promise to keep you posted!
Speaking of beauty, we have a lovely selection of new earrings in the shop. Please swing by to have a look, and try them on if you're in the neighborhood. There are lots of pretty options, from studs, to dangles...diamonds to colored stones. It's not really too early to start making a holiday wishlist.
We also are starting to receive some of our new lingerie pieces, and I am happy to give you a sneak peek. These are just a few of the robes that are coming our way before the holidays. Many of them will feature Liberty Print trim, on 100% silk crepe de chine. Several will be one-of-a-kind, so don't wait too long to come shop.
A few of the styles are borrowed from our Men's Sleepwear Collection, but scaled down and made especially for women in an assortment of silks and fine cottons. I think you'll love them.
After all of the hot weather, I finally felt like making something autumnal in the kitchen. We haven't had a Halloween night without a version of this butternut squash soup for nearly twenty years, and this year was no exception.
We began hosting the families of our children's friends for Halloween from the first year of preschool, and I would make sure that the children all had some of this soup in their bellies before diving into their cherished bags of candy. It made me less anxious about the impact of all of that sugar!
The difference this year was the addition of honey-nut squash, which I've been getting from the Weiser Farms stand at the Farmer's Market. They are famous for their potatoes, and I predict they will also be famous for this hybrid squash. It's delicious without adding a single thing to it, and including it in this soup makes it even better.
Autumnal Squash Soup
One large yellow onion, diced
Four large carrots, diced
Four large celery ribs, diced
Three garlic cloves, minced
One medium sweet potato, peeled and diced
One medium butternut squash, halved and roasted
Two - Three small Honey - Nut squash, halved and roasted
One liter of water
Olive oil and butter for sautéing the vegetables
Salt and pepper to taste
Crumbled goat's cheese, sprouted pumpkin seeds, cilantro, and urfa biber pepper
Preheat the oven to 400 degrees, and place squash cut side down on a rimmed baking sheet that has a light coating of olive oil. While it is roasting (for about 30 minutes), sauté the onion, carrots, celery, garlic, and sweet potato in a few tablespoons of olive oil and a small bit of butter, taking care not to let them brown.
When the squash is finished roasting, scoop out the flesh and add it to the vegetables with the liter of water, and let it simmer for another 20 - 30 minutes. Turn off the heat and let it cool for a few minute before you purée it with an immersion blender, or by transferring the soup in batches to a blender. Add salt and pepper to taste.
I'll then garnish the bowls of soup with crumbled goat's cheese, sprouted pumpkin seeds, torn sprigs of cilantro, and a generous pinch of urfa biber pepper. It's equally good with chives and red chili flakes, or really with nothing at all.