Here are other Film Fridays to peruse at your leisure.

1. 2. 3. 4. 5. 6. 7. 8.

All images were shot using Kodak Portra 400 using a Canon A1 50mm 1.4.

I really hesitated to put that title up there but really I think it is time to start saying goodbye. Not in the sense that it’s time for hot chocolate and apple pie but more to recognize that these warm days are fleeting and so we must really embrace each moment and squeeze in as much Summer activity as they can handle without bursting and spilling sunscreen and lemonade everywhere.

Next week’s forecast is telling us we are in for a very pleasant Summer send-off. Because of this and the longing to soak up a bit more of Summer, Gabe and I are proclaiming Monday and Tuesday as vacation days. No work, just family and sun. And quite possibly boat excursions, pony rides, slip and slides, cold cocktails and ice cream.

So now I feel caught in between the stage of still relishing Summer while also looking back on the images of moments captured over the last few months. It’s a good way to say goodbye, by remembering the laughter, the joy and for appreciating what time we did have. While it is still here, if only for a couple more weeks, I plan to enjoy each bit of sun that warms me completely, I’ll long for that in January. I plan on cleaning up more sticky fingers and wiping chocolate ice cream stained faces. I plan on more tomatoes, zucchini, peaches, and corn.

And then, when all that is done I will greet Fall with it’s apples, squash, scarves, and cider with a genuine excitement. But for now, there’s still a bit more Summer to appreciate.

Fig and Plum Jam

A welcome addition to bread with soft cheese.

3 tart plums, roughly chopped

1 pound fresh figs, roughly chopped

1 cup sugar

1 teaspoon lemon zest

1/4 teaspoon ginger

2 cardamom pods, smashed

pinch salt

Add all ingredients to a medium sauce pan with a small splash of water. Cook on medium until reduced and when placed on a plate that has been placed in a freezer, is the consistency of a slightly loose jam. About 15 minutes or so.

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