How to Luxuriate

Notes on easeful good livin' from a Taurus in full hibernation.

Here’s what I’m sipping on this evening. Very tart cherry forward, perfect for grilled pork chops, spicy red sauce, or a dark chocolate soufflé.

Okay, so this post was supposed to go out this morning, what a day. It’s been a long one y’all. All I want to do is drink my wine and run a bath with all the salts, herbs, a cup of coconut oil and dried flowers. I might even throw in a scoop of earl grey tea. It feels appropriate to share a few Monday night suggestions for winding down and leaning into the sweet little luxuries. Start with this playlist, curated by me and my dear friend Gerald Harris ( fellow co-founder of Tall Grass CSA). It’s perfect for re-centering and finding your two-step in the kitchen.

My friends and loved ones know me best for my ability to find the luxury in everything. This is a talent that I hear is common amongst my horned kin, and it’s something I’ve had a knack for since I was a child. My favorite time of year is August - September, especially the week of the autumnal equinox. This is peak luxuriation weather, finally time to bask in the cool evenings that inspire blankets, bonfires, and clove tea. Red full bodied wines, cable knit throws, and slowly simmered stews. Its also when I replace the fresh flowers of Summer with dried okra gourds, eucalyptus, long stem sage, and later in the season magnolia foliage. Last September I made an Autumnal Equinox Zine (abbreviated magazine), and supper kit. This was a behind the scenes look at my suppers, a handful of recipes, and lots of notes on placemaking.

Here are some stories and thoughts on placemaking from the zine.

It’s now January, and this tends to be some of the coldest weather of the year for us on the east coast. Which means it’s also the best time for hot teas, tonics, and ciders. The time has not passed for mulling wine with sweet citrus, cinnamon, and cardamum or using mulled wine to braise short ribs or chicken thighs.

Another lesser praised luxury of Winter is grilling. I love a whole chicken over the coals all year round, but it’s something truly special about smelling char against the chap cool air. Opening that smoking grill and feeling the warmth enclose you in its protective orb is an experience that is specific to winter grilling. You can download the recipe for my smokey cinnamon dry brine, perfect for grilling a whole hen HERE (link expires 1/17/24). Go easy with yourself, set some intentions, and when you can lean into the small luxuries. Wishing you more joy and rest in this new year!