Maker Mind

Harvest Chicken SOup

Harvest Chicken Soup

Gathering the Harvest in the Autumn is a ritual joy, a riot of color with red apples, deep orange pumpkins, yellow gourds and green cold weather vegetables. They also are most commonly local, fresh picked and very tasty. Take advantage of that anyway you can.

There’s a contentment that comes with being in tune with the cycle of the seasons. At the harvest we can focus on collecting the abundance to enjoy while the gardens and farms recover their energies for the next round.

harvest assortment

Late Harvest Assortment

Collecting our thoughts and reflections on the season of action just passed is another aspect of this process. For me initial reflections have led to drawing upon my root values and passions. In my outreach work I strive to provide a viewpoint and some action steps for those who are seeking them. I’ve come to see it’s a starting point for change. Community is not one voice but many voices and there has to be variety to hear what’s true for you.



Creative thinking is one aspect of the need for connection, one that opens up conversation. Another is moving the body. Movement for physical health and when done ina group as an act of social harmony is essential. In addition, I believe making work by hand is an important means for the mind and body to work together on a manageable scale. Cooking is the most elemental of the maker activities I thrive on. During the harvest there’s a lot of that. What I miss I’m discovering is my art studio. It’s been left fallow for some time now and rather than disband it, I feel the need to take it up again in new ways.

Beeand flower

Bee and Flower

I see how collaboration is bound up in all my work. For example, I enjoy writing for The Parsley Way, but miss the collaborative aspects of it, the give and take, the inspiration of conversation and good company. I’d love to find some writers to share the positive message of the Parsley Way –  and encourage you to write something that reflects the spirit of this work. I’d love to share Your Voice with any readers here.

Earthy Beets

Earthly Beets

The studio is another important place of collaboration. I’m revisiting a lot of past work and exploring new paths because this too is integral to my practice. I may be posting less often as I get deeper into some new directions. If you want to get more in touch with your creative handwork I welcome you to contact me for guidance and shared encouragement.

With our natural segue from the growing season we can plant some bulbs as a down payment on the distant spring. Right now it’s time to gather in the abundance of the garden and store it away to drawn upon over the winter.

Many hands make light work.

Ms Lizzie Cat

know what to do with your time

“Know what to do with your time”  



Never Coming Back by Alison McGhee for a searing look into the mother-daughter relationship. See my review on Goodreads for more.

Happy October to All!


All photos Claire Mauro

N.B. Use the comment section to let me know your interest and ideas; list your contact info- I will keep it private.





Welcome to Fall

As Summer turns to Autumn I look back on how quickly the seasons change in New England. With Facebook you can just scroll down and in the blink of an eye there goes your summer, all documented and accounted for. But these crisp cooler evenings and still sunny warm days really are the very best the Northeast has to offer.


Research new places to hike in your area. We are lucky to have Moosehill State Forest in Sharon and Gilbert State Park in Foxboro just a short drive from my house. Treat yourself to an afternoon exploring nature in all it’s Autumn brilliance.
Go to for a list of all the hiking trails in Massachusetts.


Take advantage of these beautiful days. Plan a road trip to someplace new. Check out these gorgeous sunflowers at an outdoor Market in Martha’s Vineyard. And last Fall my husband and I took a wine tour out on Eastern Long Island. Pumpkins and Mums make an inviting entrance to this Inn in Greenport.


But my favorite thing about Fall is having that urge to get back in the kitchen. Root Vegetables abound, Farmer’s Markets are at their peak and Apples and Pears beg to be put into salads and pies. This recipe comes from Cooking for Health with Moosewood Restaurant by David Hirsch. For more delicious vegetarian recipes including this black bean chipotle soup go to


Autumn Salad Plate
serves 4 as a Main Dish

8 cups of salad greens of your choice
1 cup of roasted butternut squash, diced
4 oz of gorgonzola cheese
1/4 cup of pumpkin seeds
2 ripe pears, sliced
1/4 cup dried cranberries

Arrange ingredients on a platter
Drizzle Fruity Thyme Vinaigrette

1/3 cup olive oil
2 Tbs. cider vinegar
2 Tbs. apple juice
1 tsp dijon mustard
1 tsp thyme
1/4 tsp salt
Dash of ground black pepper

Be Well!

photos by
Chris Primavera