My Word with Douglas E. Welch

Sure, I miss my family and friends. But when social distancing is over, the first people I’m visiting are the employees at my local New York City bagel shop, whom I’ve been missing oh so dearly since the coronavirus crisis began. (But seriously — I haven’t had a proper bacon, egg and cheese in over a month.)

Yes, I know I could order a pre-packed bag and have them delivered from the grocery store, but there’s something about a hot and fluffy bagel straight out of the oven that you just can’t compete with.

Crow and Clouds

The crows have been visiting the garden more as human activity has slowed elsewhere. This one joined me as I sat in the garden a few days ago.

From my Instagram Feed

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Memories of Gardens Past Totes and More From Douglas E. Welch Design and Photography [For Sale]

One of the many great artworks from the 1914 book, Our sentimental garden by Agnes Sweetman Castle & Egerton Castle. You can find the complete book at the Internet Archive

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Historical Cooking Books – 55 in a series – Three meals a day. Recipe review by Jessie M. Read

Available in PDF, Text, JPG formats, and more

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Topics Cooking

Publisher Toronto, s.n.

Collection queens_university; toronto

Digitizing sponsor Queen’s University – University of Toronto Libraries

Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library

Language English

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Western Junco Pair In The Garden

These two have been hanging around for the last two weeks. Haven’t spotted any nest, though. Very friendly. Always seem to want to be in close proximity to us when we are in the garden.

From my Instagram Feed

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This recipe is from Vivek Surti of Tailor in Nashville, No. 7 on our Hot Ten list for 2019. His spiked fruit tea is intentionally not too boozy, but you can also leave the bourbon out. “When I was growing up here,” the Nashville native says, “restaurants had three drinks: water, sweet tea, and fruit tea. Our welcome cocktail is an homage to the latter, as well as to punch’s Indian heritage. (Punch comes from the Hindi word paanch, which means ‘five’ since originally there were only five ingredients.) I love fruit tea and wanted to bring it back—with bourbon.”

It’s a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It’s so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minimal prep time here down to near nothing. Enjoy!

Having spent the past several months traveling extensively to some pretty exciting places, coming back home to small-town suburbia was a rude awakening for me to say the least. I was so used to having interesting subjects – be it people, landscapes, flora and fauna – at my doorstep everyday. I didn’t have to think much about what I wanted to photograph, I could just step outside and find something new and interesting every time.