A Bit Of A Fog

mollygilbert520

16 years ago

Today, it rained in the Hamptons. Which seems appropriate, because I feel like I’ve been in a bit of a fog over the past week.

You know that feeling? The feeling like things are happening around you and you’re trying to get a hold on them but no matter how you twist and stretch you just can’t keep your grip on a thing? That foggy-ish, hazy-ish, crazy-ish feeling? No?

Oh.

Well, I do. And let me just say, thank goodness for family. Specifically, mine. Whether I’m freaking out about having to feed fourteen or making a terrified trip to the ER (don’t worry, everyone’s okay), I know my family is there to snap me out of the haze, to pull my feet firmly back to the ground and make everything, somehow, alright.

Aunt Lissie

Aunt Lissie’s t-shirt

See what I mean?

I guess that’s really what families are supposed to be all about – comfort, support, love… and large bottles of wine paired with uncannily appropriate t-shirts, when necessary.

I know that not all families work out like that. Since mine does, I guess I’d just like to say, thanks.

Thanks, family, for picking up your phones, for cooking me dinner, for coming to the rescue, for being my family. Keep it up, if you please.

And now, this week’s Private Chef Chronicles: Summering in the Hamptons (Part 4: A Week in Photographs):

melons at the farmstand

grilled heirloom tomatoes

blueberry peach crumbles

crostini with white bean dip and cherry tomatoes

marriage of s’more and cupcake

a highly anticipated union

lobster salad, for 9. (note: generally ill-advised. apparently lobster meat is not cheap)

banana cupcakes with chocolate and vanilla frosting

kitchen fruit bowl

vanilla pudding pies, Nilla wafer crust

blueberry muffins. wearing pink today.

my mid-morning snack. (it’s a fig.)

sugared apricot and almond torte (I adapted the recipe from another Molly)

looks even prettier (and, presumably, tastes even better) after it’s baked

So, there you have it. A confusing and crazy week, maybe, but not without some lessons learned: eat well, be grateful, and chill. Done, done, and… well, I’m working on it.

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