Local Milk | The art of slow living

L | M Retreat | Marrakech Retreat 2017 Recap

la famille marrakech morocco local milk retreat table setting

Welcome to my Marrakech Retreat, virtual style! I’m heading to Marrakech this weekend to visit friends and work (read: edit, cook, and eat…a.k.a. research…a.k.a. I love my job!) I’ll be traveling alone with Eula for the first time as Matt will be in London. He’ll join us after a few days, but I’m still excited/nervous to be traveling just Eula and I! I’m sure it will be fabulous and uneventful, but it’s a first. We’ll see what tips for traveling alone with a baby-toddler I can come up with. Anyway, since I’m headed there and have the Marrakech retreat on the brain, it seems as good a time as any to post a recap of the retreat I hosted here this past February with my friend and Marrakech denizen Emma Rice, mother + photographer + intrepid nomad extraordinaire—follow her for all manner of inspiration, she’s living the dream and doing so with candor. We teamed up with our friend and stylist Nicole Manfron to create some beautiful tables such as the one above at La Famille (and the awesome desert table scape after the jump), and took our guests to all the best spots. There are a loooot of photos below, but it was week long retreat—what could I do! Edit myself? Surely not! If you like what you see, be the first to hear when we announce next year’s Marrakech Retreat and hop on our retreat mailing list here!  


mirabelle plum clafoutis + baby led weaning

I bought a lot of plums. Way too many plums. But they were all so beautiful—dusty purples, greens, and gold. The littlest ones, the yellow mirabelles, are the sweetest. Eula likes to grab them in her fist and eat them straight out of the bowl, as do I. I also throw them in quick breads, poach them for topping pancakes, or, my favorite, put them in this clafoutis. Clafoutis is like a mix between custard and cake, a little bit like a Dutch baby in that it puffs up dramatically in the oven but settles down immediately upon pulling it out. My clafoutis has a bit of almond meal because I like the texture and orange blossom water because it’s my favorite flavor, and it’s made with whole milk & eggs. It’s custardy, fruity, not too sweet, and perfect for a weekend breakfast served with a creamy glass of milk, one of the original farm-to-table foods (and the namesake of this blog!) Eula rarely gets anything sweet other than fruit, so this was a revelation. Her eyes were saucers, and she bopped her head with joy between each bite. Read on for more about our experience with “baby led weaning”.


the story so far | welcome (back) to local milk

Welcome to Local Milk! Or, rather, welcome back. I decided, unceremoniously, to take the summer off from blogging—in that time my husband and I moved to Paris (part time), traveled a lot, hosted retreats, and I, somewhere in the whirlwind, thought through a new direction for this space and finished my long over due cook book proposal. The snapshots in this post are from our summer—we’ve bounced everywhere from Tennessee to Paris to Venice to Marrakech to Greece to Formentera to Copenhagen since I was last “here”. It’s been an intense summer. And yes, I’m grateful. I’m also really tired. Good tired, mostly. But today is a day to recharge. I’m writing this from a terrace on Formentera, Spain, one of my favorite islands on earth. The sea is crashing into cliffs in front of me, and a very large cup of ginger lemon tea is next to my laptop. We just finished hosting our slow living retreat here yesterday. My daughter, Eulalie, just woke up. She’s almost 13 months old now, and this year has been her year. If I’ve accomplished nothing else, I’ve kept her alive and healthy. I just carried her upstairs from the bedroom, nursed her, and now she’s playing inside with dad and her “friends” (sundry stuffed animals, bits of trash, pots and pans). In this moment, life is all I ever dreamed it could be. It looks like the day will be sunny when clouds were forecast, and if I finish work in the morning there’ll be time enough for the beach and swimming in the afternoon. And perhaps a ham and tomato sandwich.


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