Back from Squam Art Workshops where I had a wonderful time. Best students. Best cabin roomates. Best time. Took a whole day off. Oh yeah. And it was as good as marmalade on toasty bread. Here is what Squam is to me, in a few snapshots.
There were deep conversations. Lots of "ah!ha!" moments. Lots of light hearted moments. Lots of laughs. Some belly dancing. Lots of crafting. And sharing. Crying too. And more laughing because we would just want to smack ourselves silly otherwise, non?!
Squam June was about layers. Of clothes. Of your soul. For me, it was about letting my six year-old self come by. Because I really miss her. She was always fun, bold and smiling. She’s back. After five months without, I was starting to really miss her. But she’s back indeed. And so glad she had brought her rain boots to make splashes in puddles… And walk in the rain. One of my favorite thing to do.
Moments spent at the Playhouse. Listening to people’s moments. Sharing in their journey. Surrounding by the warmth of a fire or the glow of gazillion twinkle lights. In June. If you know my addiction to twinkle lights. You know that made me beam inside…
Listening to Jonatha Brooke is always a privilege. Her will to share her story through her songs, her words. I can guarantee there was not one dry eye in that room the night Jonatha performed. Squam is strangers sharing compassion and hugs. Squam is balm for your soul. Thank you ma belle, my heart is mended a little bit more thanks to you.
Squam is in the details. There are everywhere. Let me count the ways…
At Squam, the trees whisper wonderful uplifting things after an intense morning teaching.
Every where you turn, there is something someone created and is giving to others.
At Squam, the trees wear pom-poms. And you can’t help but smile. Big.
At Squam, trees wear pantone color garlands. Lots of them. Swishing around with the wind.
There is never enough heart garlands in a forest. Well, in my opinion anyway….
Little owls started popping everywhere. I named this one Elliott.
There is beauty everywhere at Squam. Jen and Michelle. Beautiful inside out. Thank you for making me smile. For letting me goof. For the hugs and the quiet moments.
The beautiful Thea. I have never met one photographer who gives has much of herself with each portrait or project. Truly an inspiration.
Yeah…some of us have epiphanies on the docks at Squam.
While some if us contemplate jumping in the cold water… And Jen did! Crazy girl…
Squam is taking a moment in time for yourself. And doing something to be shared. A moment to meditate. A moment to breathe.
Let’s leave it that…
And this. Squam is love. And spunk.
Squam is waiting for you… And I can’t wait to be back teaching cooking and food photography classes for the Fall session!
The first time I heard about Squam Lake and Squam Workshops I said outloud "Ugh?". That was last year. Now, when I hear those words, something inside of me lights up and I say "heck yes!"
Squam is truly a magical place. A three day retreat put together by a group of talented women with the gorgeous Elizabeth leading the troups. I was honored to be asked by Elizabeth to come teach last September and the experience changed me deeply. I understood I needed to be nicer to myself. My inner child resurfaced. The one everyone in my family talks about. I found her again. It made me progress and gave me what I called a work inspired. A direction. I am not letting go of that feeling, no matter how hard it is to express.
At Squam, I met women so reserved, it was a gift to see their personalities transpire through their paintings, screen printing or story telling sessions. I also meant women so gifted at expressing themselves and leading others into tapping into their resources, that it was inspiring in itself when I went to lead my workshops there.
Back in September, I taught two food photography and styling class at Squam and really did not want to see the sessions end. The morning was devoted to cooking the food we would be styling and photographing in the afternoon. We had the luxury of the camp’s commercial kitchen, equipped with everything we could need. During one session we made savory tarts and the day after we made cobblers and crisp.
And we shared with everyone…I had the best roomates to come back to at night and share a glass of wine with in front of a warm fire. A couple of slices of tarts or a spoonful of cobbler and we were good to chat the night away.
I was thrilled when Elizabeth asked me to come back and teach again this year. Not once but three times! I just can’t wait. I love how each session combines cooking and photographing so no matter what you forte is with food and pictures, you will learn and have fun in the process. I loved all my students last year and learned so much from them too that I can’t wait to meet the new ones this year!
I will be teaching two classes at the Squam June Retreat In New Hampshire(I know it reads that one class is over 2 days but both are all day classes. All day Thursday and all day Friday). Then I will be back in NH at Squam for their September Retreat with two more classes. And I am super excited to be teaching at Squam By The Sea on the North Carolina Outer Banks. Check all the classes and schedules on the website. Hope to see you there!
Making. Creating. Having fun. Letting go. Going with the flow. There is something for everyone at Squam. No matter your skill level. Hanging out is also a art form you know…!
Picture by Christine Chitnis.
To celebrate this year’s workshops and their brand new shiny website, the folks at Squam are doing a little giveaway for you guys. Every month, the Squam site will offer one exclusive item for sale. This January, it’s these much coveted cups from Gleena Ceramics. I am thrilled to see my friend Asya’s gorgeous pieces associated with all the goodness that is Squam. Up for grabs is the "s" is for squam cup.
All you have to do is leave a comment on this post. I will draw the name of the lucky winner on Tuesday at noon (Eastern US time). Why not taking this opportunity to tell me one Special talent that you have…!
Picture by Christine Chitnis.
Squam is fun, Squam is enriching, Squam is what you want it to be. No one to force you into anything. No one to frown or look at you sideways. Squam is sharing. Tart and cobbler recipes after the jump!
Makes one large 9-inch or eight smaller 4-inches tartelettes
For the crust:
1 1/4 cups all purpose flour (or same amount of Jeanne’s gluten free flour mix)
generous pinch sea salt or kosher salt
1 stick (115gr) cold, unsalted butter, cut into 1/2″ cubes
1/4 cup ice cold water, or enough to just hold together the pastry
1 egg wash – yolk, pinch salt, splash water, blended together
In the bowl of a food processor fitted with a plastic blade, pulse together the flour and salt. Add the cold butter all at once. Pulse until the flour is the size of tiny peas. Drizzle the ice water through the mouth of the food processor, while pulsing. Stop just when the pastry begins to come together. Empty the bowl onto a lightly floured surface and form into a disk using your hands. Wrap with plastic wrap and refrigerate for at least 30 minutes. This can be done up to 2-3 days in advance. You can of course, do the whole thing by hand.
Once the pastry has rested, preheat the oven to 375F. Roll it out on a lightly floured surface, to about 1/4″ thickness. Line the tart pan with the pastry (or several tart shells if doing small ones). Line with parchment paper and fill it with pie weights or dried beans and bake in preheated oven for 20 minutes. Remove the parchment and weights, brush down the bottom, sides and edges of the tart shell with the egg wash using a pastry brush. Return the tart pan to the oven and bake another 10 minutes or until golden. Remove from the oven and set aside to cool slightly.
Fill the tart shell(s) with the ratatouille, top with the feta or goat cheese and return to the oven for about 20 minutes.
Makes 6 to 8 (depending on your ramekins)
For the fruit:
4 cups blackberries
2 tablespoons honey
juice and zest of one lemon
1 tablespoon cornstarch
1 teaspoon cardamom (optional)
Preheat the oven to 350F (convection or regular) and position a rack in the center. Prepare the fruit filling:
Place the blackberries in a large bowl with the honey, lemon zest and juice, cornstarch and cardamom. Toss well and reserve.
Prepare the crisp topping:
In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar and butter and form large clumps of dough. Refrigerate at least an hour or freeze overnight.
Assemble and bake:
Divide the fruit filling evenly among 6 gratin dishes or ramekins. If the crisp dough was refrigerated, just break apart clumps of it over the fruit with your fingertips. If it was frozen, you can simply grate it on top with a large cheese grater.
Bake for 20-30 minutes. Let cool.