Sumac, Sway, a colorway
Bright red for Summer, and a recipe for tahini dates with sumac, salt, chocolate
Colorway is an additional, monthly essay for paid subscribers for the upcoming year. Each piece includes more intimate details, deeper dives into color and memory, personal practice, and the Odette Press collections. This series pairs reflections on color with intention and memory with prompts and practices to take care. Some include playlists, images, and reading lists. Today, an essay on sumac, summer, ancestry, the architecture of memory, a recipe for a recent make: tahini-almond stuffed dates with sumac, salt, and dark chocolate. As always, each essay includes a discount, this time for 10% off Sumac red journals.
In summer, sumac grow bright red in the warming breeze. I spill off the bus one Sunday in June heading to Jamaica Bay, and find it — that bold red, the berries hazy and soft, fruit like velvet, growing by the side of the road. The bright, tart tang of the taste of sumac is equally as bright as the plant and visions of the rouge blur as I fix my eyes out of the A train window, heading home after an afternoon of laying, breathing, swaying in the breeze at the beach, a day by the ocean.