Innholdsfortegnelse for September 2013 i Victoria

Although barely perceptible, the morning light is changing. September days bring crystalline sharpness to the air as we move gently into autumn. My task list for the coming of fall grows longer as I consider my garden; the potting shed; the arrival of fresh, tart apples; and my grandson’s first day of school. I will mulch the flower beds, empty and store clay pots and digging tools, bake a mouthwatering pie for my husband, and stitch name labels in Hays’s little jackets. So, the season changes. What is on your agenda? Perhaps you, like many of our readers, give selflessly of your time to organizations whose goal is to provide a better quality of life for others. The months ahead may offer blocks of time in which you might volunteer…

A mere 2 miles south of the bustling metropolis of Wrexham, nestled in the Welsh countryside, stately Erddig Hall transports visitors several centuries back in time. Built in 1687 and preserved with both prized family heirlooms and utilitarian household articles intact, the elegant yet unpretentious manor tells fascinating tales of parallel realities lived beneath the same roof. On the main floor, classic architectural details and graciously appointed interiors hint at the genteel lifestyle of Britain’s upper classes. When wealthy London lawyer John Meller bought the estate in 1714, he enlarged the house substantially, adding onto each side a spacious wing designed in the French enfilade style popular in grand European homes of the day. When the doors were opened, guests reposing in Erddig’s central reception room (called the Saloon) enjoyed…

Russet red, pumpkin orange, and chocolate brown: Our favorite products come to life in the vibrant palette of fall. An outdoor autumn feast highlights the best of the season’s fresh ingredients in a mouthwatering menu made for entertaining. Fall foliage at its most glorious in Shelburne, Vermont: Spend an afternoon wandering through the eclectic Shelburne Museum, and enjoy an overnight stay at charmingly historic Shelburne Farms. Nature’s reverie beckons visitors to the magnificent Portland Japanese Garden. ON SALE 9/24/13…

During the recent economic recession, I lost my job of eleven years at a Fortune 500 company. I decided to use this time to take a brief hiatus and focus on other areas of interest in my life. I discovered the Darien Historical Society and its wonderful curator, Jack Gault. The Bates-Scofield House, where the society is based, is filled with antiques depicting how life was lived in colonial times. Jack ignited in me a desire to learn more about my roots (my family has resided in Darien for more than one hundred years). I became a museum docent, conducting tours of the facility. At the same time, I renewed my relationship with the Darien Arts Council and began volunteering at its annual art show. I polished my writing skills,…

Anne Quatrano began charting a career path into the culinary arts somewhat subliminally. Although raised in Connecticut, she spent summers down in Georgia, near Cartersville, at her mother’s family farm, Summerland. There, her nononsense grandmother taught her by stern example the importance of agriculture and sustainability—concepts that, at the time, were not optional but necessary to the way of life there. “She was an environmentalist way before her time,” laughs Anne, reflecting on the glib observations of her youth. “We thought grandmother was odd. She recycled everything—what she wasn’t able to bury, compost, or burn—and was also a health freak who added wheat germ to her juices and drank the water she prepared vegetables in for the nutrients.” Despite her grandmother’s pragmatic ways, Anne admits that this organic methodology must…

WRITER-IN-RESIDENCE Pages 13–14: To learn more about Laura Fraser and her work, visit laurafraser.com. ARTIST-IN-RESIDENCE Page 15: Jessie Davidson Interiors, 847-482-1466, jessiedavidsoninteriors.com. AUTUMN ACCENTS Page 17: Monahan Papers French Botanicals Paper Sheets, $3 each; 636-528-2767, monahanpapers.com. Antique French Gilt Settee upholstered in Designer Taupe Silk, $3,495; from Antiquities, 205-870-1030. Sabira Overall Rose Wool Stole in Ruse, $125; from Circa, 205-868-9199. Page 18: Gianna Rose Atelier Three Flower Shaped Soaps in Soap Dish, $30; 800-604-6234, giannarose.com. Fragonard Parfumeur - France Patchouli Eaux de Toilette, $58 for 6.7 ounces; fragonard.com. Castelbel of Porto, Portugal Orange 350-gram soap, $12.99; 561-237-2888, somerset distributionusa.com. FRINGE English Manor Wallpaper Soap with Friendship Crystal Embellishment, $14.95; 303- 926-7133, elizabethsembellishments.com. Côté Bastide Old Garden Roses Eau de Toilette, $60; raincollection.com or Kneen & Co., 773-880-8424, kneenandco.com. RICA bath…

“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple….” —J.K. ROWLING…

“AS A DESIGNER, IT’S ESSENTIAL TO GET TO KNOW YOUR CLIENTS AND ENJOY THE TIME WITH THEM BECAUSE YOU WILL HAVE A LOT OF PERSONAL DECISIONS TO MAKE ABOUT HOW THEY LIVE.” —JANE HODGES VISIT VICTORIAMAG.COM FOR A CLOSER LOOK AT THIS COZY LAKESIDE RETREAT…

SUNRISE OVER SCOTLAND Begins on page 33 The Perfect Sunny-Side Up Fried Egg p.35 Makes 1 serving 1 large egg, room temperature 2 tablespoons butter Salt Pepper 1. In a small bowl, crack egg, making sure egg is fresh and there is no discoloration. 2. In a medium nonstick skillet over medium-high heat, melt butter. Once butter is melted, reduce heat to medium. Add egg to skillet, and season with salt and pepper. Cook for 2 to 3 minutes, or just until outer edge of white is set. Continue cooking for about 1 minute, or until entire white is completely set. Remove from heat, and transfer to a plate; serve immediately. Classic Tatties (Potato Scones) p.36 Makes approximately 24 scones 2 large russet potatoes, washed, peeled, and diced 1/2 cup…

I t was just a hot plate, with a rusty, coiled burner. The heat source was fickle, much like the weather outside, vacillating between sunshine and rain. But this was student life, and I was delighted, even if it meant dancing between the desk and my “stove” to keep an eye on that simmer, which could easily turn into a roaring boil. After a week of settling in, filling my empty cupboards with staples—buttery British biscuits, a pot of orange jam, a bag of penne, inexpensive olive oil—I set off to gather a few special ingredients to inaugurate my modest kitchen. My mother had a peculiar fondness for her mother’s rice pilaf. It was the simplest of dishes, requiring little effort. And many times she resorted to it in the…