Apropos

The ten commandments of camping:

1. Thou shalt not arrive or depart a campground with great chaos
2. Thou shalt not despoil any living thing about thee
3. Thou shalt not be slovenly about thy tent site
4. Thou shalt not make loud noises after 10 p.m.
5. Thou shalt not let thy pets and children run wild
6. Thou shalt not give advice unless it is sought after
7. Thou shalt not hesitate to give aid if it’s needed
8. Thou shalt not crowd thy neighbor unduly
9. Thou shalt not borrow unless desperate
10. Thou shalt not know more about camping than all others

Reposted from Wilder Quarterly, because I love it. (Especially # 10).

Weekend

This weekend was the perfect balance of time spent outdoors and in. On Saturday morning, I impulsively purchased a bunch of chard at the farmer's market...

It was delicious! Make it:

Leek and Swiss Chard Tart
Bon Appetit, October 1999
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used whole milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.


More scenes from the weekend, via my instagram:

  

Lindsey and I took a yoga master class at Carrboro Yoga company, Samantha and I perused the farmer's market, Mabel enjoyed her evening walks, I discovered that the swimming pool behind my house is a salt water pool (no chlorine!). Leftover farmer's market goods = baked eggs with zucchini and chevre for Sunday brunch. Erin and I went to the Eno quarry for an afternoon swim, then I drove out to Hurdle Mills for the Farm to Fork picnic, and it exceeded all expectations. (Watts Grocery was my favorite - deviled eggs and empanadas!) I came home from the picnic and went for an extra long walk with Mabel, and one more swim before bed. Summer is here!

Snowy Egret

We went back to the coast for a second extended weekend; this time, with friends. We made mahi tacos and sat in the sun... no complaints!

If you ever find yourself in Manteo, do yourself a big favor and visit Nature's Harmony. It's an amazing nursery with the most unusual plants and a very charming proprietor. I brought home three new succulents!