Annye says.

Hello Nantucket!  It is an understatement to say traffic on our little Amelia Drive is atrocious. We wanted to make it worth your while so “Brave the Traffic” and receive 10% off cold drinks, 10% off ice creams and 20% Good Health Beach Snacks.

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Bowen Tibbets designed these T-shirts featuring the Nantucket transit system!  We love them here at Annye’s and now you can get your very own.

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Introducing Herbal Honey Spreads.  A blend of raw honey & herbs thoughtfully and intentionally combined.  Try all 4 and Bee Calm, Immuni-Bee, Allergency, and Honey ZZZ! A tasty way to live life better.


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See what Annye is reading!

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THE GOOD GUT by Justin & Erica Sonnenburg, everything you need
to know about your second brain, which is your gut, and a system in
your body now called the “microbiome”, which includes your brain and your
gut both. It appears we are even more complex than we knew.
And it also explains why the hundreds of people jumping onto a course of
regular probiotics feel so much better.

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CITY ON FIRE by Garth Risk Hallberg, a 900 page tome set
around the NYC blackout in 1977. Did I hear someone say,
“bonfire of the vanities”? Lots of characters from all stations
and circumstances of life, are intertwined mysteriously, over several
decades. The book is out in October, and some of us are
thinking that we should invite Hallberg to Nantucket Book Festival
2016. Read it on publication, and tell one of us what you think!

Next, by my reading chair–THE WORLD BEYOND YOUR HEAD, by
Matthew B. Crawford, and two of the books under consideration for
next year’s One Book One island: THE SIXTH EXTINCTION by
Elizabeth Kolbert, and ARCHANGEL By Andrea Barrett.

Annye’s has had some terrific donations to our LITTLE FREE LIBRARY
this summer. If you need some reading inspiration, please visit our
shelves.

SUMMER DELICIOUSNESS!

I don’t have much of a sweet tooth, but I love cooked fruit. So
once or twice a summer I I take advantage of the season’s great
bounty to make this simple English cake. It’s sweet enough
for dessert with a dollop of creme fraiche, and simple enough
for a breakfast bread. And if you are as busy as I am in the summer
months, you’ll appreciate how easy it is to put together.

Strawberry Buttermilk Cake

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2 c. self-rising flour
1 c. plus 2T superfine sugar
1 stick unsalted butter
2 eggs
1 c buttermilk
12 oz. fresh strawberries, hulled (halve
large ones)

vanilla ice cream or heavy cream to serve as
dessert

Crumble topping
5T all-purpose flour
1/2 stick unsalted butter, chilled and cubed
1/2 c. packed brown sugar

Cake pan, 8″ square, greased and lined

Preheat the oven to 350.

Put flour and sugar in a bowl and mix.
Put the butter, eggs, and milk in a food processor and
process until smooth and combined. With the motor running,
add the flour and sugar and process until well
mixed. Scrape down the sides of the bowl and evenly incorporate
all the ingredients. Transfer the mixture to a bowl and stir in the
strawberries. Spoon the batter into the prepared cake pan.

To make the crumble topping, put the flour and butter in a bowl, and,
using the tips of your fingers, rub the butter into the flour, until the
mixture resembles coarse bread crumbs. Stir in the sugar.

Evenly sprinkle the topping mixture over the cake and bake in the
preheated oven for 50 minutes, until golden brown on top.

Let the cake cool before cutting into slices or squares. Dollop with
heavy cream or ice cream, to walk on the wild side.

Note: Buttermilk is key, and Saco powdered buttermilk works just as
well. And the recipe doubles and triples well, if you want to make
some cakes for neighbors!

OUR FRONT GARDEN AT THE MARKET: HUGELKULTUR!

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Our water-efficient garden currently looks like a field in Kansas, with a sprinkling
of wild flowers. A bit untidy at the moment, although the little birds are
enjoying the colors and the waving grasses. And there are sweet peas
amongst the grasses–feel free to have a nibble!

So what comes next? When these grasses dry and wilt at summer’s end,
we, and by we, I mean Emily Dutra’s great crew, will plow them into the
beds, and everything will go to sleep for the winter, while continuing to
decompose into wonderful, nutrient-rich soil that we will plant with herbs in the
spring. And our expectation is that we will water the garden only 4-6
times during the summer, a terrific water savings. We will keep you posted!

Live long. Be strong. Laugh a lot!

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