Hello, Helloooooooo! I hope this finds you settling into 2022 in a wonderful way. It was a whirlwind holiday season, and we had an unexpected delay in our post-winter break reopening due to some flooding and repair work in our space. We are finally back, grateful for the support of our beautiful community, and it feels so very good to be getting back into the swing of things. Are you doing well? It has been a wild time out there to say the least! In here it feels the polar opposite of wild...it's positively lovely. We are delighted to be here, making beautiful treasures, and enjoying the process and our wonderful clients more than ever. Come visit us if you're close.
One new piece we are especially excited about is our gorgeous Faye hostess gown. We made the first run in an exquisite black cotton lace, which sold out immediately. Everyone who tried it on ordered one, so now we are doing a few different lace versions, which will arrive in the coming weeks. We do have one left in Liberty Crinkle Chiffon: a limited edition in Violet Daydream. It has a sophisticated translucency and can be worn in so many different ways. It's the perfect wear-at-home or out-and-about piece.
If you are near, please come by so we can show you all the possibilities. If you're far, we are happy to send images or even a video.
Another perfect piece for the season is the Long Bast Sleep Shirt in 100% silk charmeuse. It has a particularly graceful drape to it, and can be worn loose or belted with one of our silk scarves. You can throw it on for dinner with a pair of lace tights and boots, and then slip into bed afterwards and add one of our Hypnos silk sleep masks for an especially delicious sleep.
On the sleep mask front, we have a fully luxurious and seasonal selection of cashmere on the outside, silk on the inside masks. They are super chic, and make what might be the perfect Valentine's Day gift for your love. I suspect that giving the gift of a better night's sleep is one of the most sincere expressions of love ever.
We also have another pearl and sweet little angel necklace in stock, in addition to the version on a delicate 18k gold chain. I get so many compliments on mine, which is the pearl version, and one that I wear always. I recently heard 98 year-old Lily Ebert tell her story of surviving the Holocaust while managing to conceal the angel pendant that she still wears to this day. Listening to her is incredibly moving and inspirational. Jewelry is really so much more than the value of the raw elements that go into the creation of something beautiful. The sentiment associated with a certain piece is what we truly carry with us.
I love making special order, one-of-a-kind or few-of-a-kind pieces that become deeply personal talismans. Recently we made a couple of pendants that are exactly that. We have another cross in the works, made up of gorgeous emeralds that I look forward to sharing with you, and are working on a few very special pieces to honor the matriarch of a beautiful family. If you have a meaningful project on your mind that you think needs our touch, please reach out. We love nothing more.
My daughter and her dear friend were baking together over the holidays and made this fantastic banana bread with tahini and sesame, which then inspired me to try a version with pumpkin (I'm not too keen on bananas, I must admit) which has been perfect for sharing with friends over tea in the afternoon. Let me know if you make it, and what you think. It doesn't last very long in our house, which I take as a good sign, and coating the pan in tahini is kind of a revelation.
Pumpkin Tahini Tea Loaves
One can of organic Pumpkin purée
1/3 cup melted coconut oil
1/3 cup organic roasted tahini + extra for coating the pan
2/3 cup grams organic brown sugar
2/3 grams organic granulated sugar
1 tsp. vanilla extract
1 cup organic all purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp. kosher salt
4 organic medjool dates, chopped
1/2 cup 72% dark chocolate, chopped
approximately 4 tbs. organic roasted sesame seeds
Preheat oven to 350 degrees F, and brush the inside of the pan with tahini to coat evenly along the sides and bottom. I used mini loaf pans, but a regular loaf pan is also great.
Whisk together the pumpkin purée, melted coconut oil, and tahini with both sugars. Add the two eggs and vanilla extract and whisk to combine. Add the flour, baking powder, baking soda, and kosher salt to the wet ingredients and mix gently. Fold in the chopped medjool dates and chocolate.
Add the batter to the prepared pan, and sprinkle the top with sesame seeds to cover. If using a regular loaf pan, bake for approximately 55-65 minutes. If using small loaf pans, check after about 20 minutes. Check for doneness by inserting a cake tester or a knife (like I do).