“To the outside world, we grow old. But not to brothers and sisters. We know each other’s hearts. We share private family jokes. We remember family feuds and secrets, family griefs and joys. We live outside the touch of time.” – Clara Ortega
On Thanksgiving, I dragged my siblings out into our backyard to get a good photo. Since we’re spread out across the country, I don’t see them nearly enough these days. And I remembered this photo series and thought it would be so cool to take a photo of us every year, as we get older.
Recently a friend on Instagram posted that quote (above) about siblings, and it has stuck with me ever since. Although sibling relationships can be a tricky business, with mine, it’s always been pretty effortless. I count myself super lucky to be related to these three characters.
I consider myself lucky to live close to one of my siblings. My brother Josh has lived in the Bay Area for about 10 years and I used to visit him any chance I got. It was during those trips that I fell in love with San Francisco. I was always so sad to leave.
Now that he has a baby, I’m even more grateful to live close. Wyatt knows me, which is something I don’t take for granted. Last Saturday, the three of us shared pancakes at Howard’s and went shopping for records at Amoeba. I can’t wait until Wyatt and I can have long chats.
Photos taken near Haight Street and Amoeba Records, San Francisco.
There are small moments in life you hope you’ll always remember. These are a few of mine lately:
Sitting around our living room with my favorite red head, my brother, and his little family, bellies full, drinking wine, laughing and singing along to Otis Redding and the Righteous Brothers.
My godson on the phone, telling me in his tiny three-year-old voice that he misses me from 2,000 miles away.
Getting a surprise package in the mail from my mom with a ring she picked up for me on a recent trip to Greece.
I am truly thankful.
Ricotta, Pistachio and Honey Crostini (makes about 15 pieces)
1T olive oil
1/2 french or sourdough baguette, cut into 1/2 inch slices
1 cup whole-milk ricotta cheese
2-3 T raw honey
1/4 cup pistachios, toasted and chopped
salt & pepper
Heat oven to broil. Arrange baguette slices on a baking sheet and drizzle with 1T olive oil and sprinkle with salt. Toast for about 90 seconds or until bread is golden brown. Remove from heat and let cool.
Spread each baguette slice with 1 small spoonful of ricotta cheese. Drizzle with honey and top with pistachios. Finish with a sprinkle of salt and pepper on top. Serve immediately.