Whoa! My last journal entry was entitled “Maybe it’s Time” and it was in 2020 - yikes! “Maybe it’s time indeed, Laura.” Here we go….
After a delicious and inspiring summer season, I’m compelled to share my insights around the potent intersection of love, food and paint.
Years ago, when I first started hosting painting retreats, my vision extended far beyond the easel. I didn’t want our time together to be just about learning how to paint. I wanted the experience to be wholeheartedly nourishing — imagine a big hug for the creative soul. I knew my close girlfriends needed to be included (because they’re amazing) and I envisioned artists, beginners, and everything in-between coming together in a gah-orgeous location where everyone would really FEEL like being creative, you know? I wanted our guests to get a real break from the everyday; connect with others and themselves; and feel supported and cared for. There would be easels of course, and a little paint to throw around for sure, but at the heart of my plan was good food. Really good food.
That vision hasn’t changed.
Last month I had the privilege of hosting a series of painting retreats at my home in Victoria, BC. Surrounded by tall trees and water, we created a space where time seemed to slow down just enough for us to savor each moment. Our artistic journey began in the studio. Each guest arrived with a warm smile, painting supplies and a hint of nervous energy. As we painted side-by-side, those initial nerves dissipated, barriers crumbled, and joy took root. We cranked the music, permission to be messy was granted, we threw paint, and reveled in the process of ‘letting go’.
Throughout our days together, three of my closest friends prepared and served the most delicious meals. From way out in the studio, we could hear them laughing and cheering and carrying on as they chopped and cooked and set out the linens for our meals. It was clear to everyone that joy was not only a key ingredient in the studio, but in the food being prepared.
When our studio time was done, we sat at a long table surrounded by gardens and laughter. Together we shared warm bread and fresh greens; silky fresh pasta with buttered sage and parmesan; lemon chicken and fresh summer beans. We savored not only the yummy flavors, but the profound moments we had woven together as a group — a unique form of nourishment that truly enriched our souls.
I’ve come to understand that preparing and serving a meal to friends is, at its very core, an exquisite act of love. It’s a gesture that transcends the mere act of nourishment. It’s an expression of care and connection. It’s a beautiful way to say, “I cherish your presence and I want to make this moment special for you.” Needless to say, we all felt it.
Lots of exciting things on the go so I’ll be popping in here again soon, promise. Until then, here’s a tasty little take-away. Hope you like it. L xo
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RACHEL’S ALMOND FLOUR CHOCOLATE CHIP COOKIES
We serve these still warm from the oven. They’re ridiculously good (and gluten-free).
Ingredients:
• ⅓ cup salted butter
• ½ cup packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ¾ cups packed almond flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ heaping cup semi-sweet chocolate chips
• ½ cup loosely chopped pecans
• a good quality salt for sprinkling on top (we like Maldon)
Instructions:
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. Brown your butter: add butter to a small saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool for 10 minutes.
3. In a large bowl, mix together the brown butter, brown sugar, egg and vanilla extract until smooth.
4. In a separate bowl, mix together the almond flour, baking soda and salt. Mix well. Add to the wet ingredients slowly until just combined. Add the chocolate chips and pecans.
5. Using a medium spoon, place the dough in loose balls onto the prepared baking sheet about 2 inches apart.
6. Bake for 11-15 minutes until cookies begin to turn golden brown on the edges. Allow cookies to cool for 10-15 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Makes around a dozen delicious cookies.
