Hello to 2017
January 20, 2017
I always embrace the ushering in of a new year. It just sometimes takes me a minute to catch up with the calendar. This year feels as though it's moving in double time, and I am caught still thinking about all of the possibilities that 2017 may hold. Most of all, I'm looking forward to really honing in on what I love, with whom I want to spend my time, and on what endeavors are most important to me. I am determined to be open and optimistic with regards to this new year, and for what it may have in store.
January gets its name from Janus, the Roman god of beginnings and transitions. I named our first Men's robe collection after Janus, and to be honest, I think the style looks really great on women as well. I am most excited about the new pieces coming in later this month. I've become completely smitten with the Italian cotton fine wale corduroy, and the blue plaid flannel, which is the softest imaginable fabric. They both have contrast piping and cozy deep pockets, which are perfect for warming chilly hands during the rainy, cold weather we're having.
Have you tried the Olwen camisole in 100% silk charmeuse? It's nothing short of heaven, and I'm finding that it is impossible for me to get dressed without one. The weight of the silk is like a whisper, and yet it feels like a sort of armor between your skin and the rest of the world. I have been wearing the sapphire version, which is a chic, inky, dark blue with a hint of green. We developed this rich color as our alternative to black. It is the perfect dark neutral to wear all year long.
One of my favorite family traditions is a beautiful and somewhat lazy Sunday lunch after our weekly visit to the local farmer's market. There is something wonderful about all being together, without work or school drawing our attention, that feels better than any other day of the week. Sometimes this calls for something special, so this month I plan to make scrambled eggs with sea urchin. It's completely decadent, and perfect for Sundays. We are lucky that some of the best sea urchin comes from the coast just North of us in Santa Barbara. We try to get to the market early for the best selection. It is a big hit in my house, and I hope it will be in yours as well. It's a riff on a recipe for sea urchin pasta from Eric Ripert.
In a small saucepan, I melt 2-3 tablespoons of butter over a low flame until completely liquid. Then, I stir in the sea urchin roe from one of the little wooden boxes, a tiny pinch of cayenne and chili flakes, and whisk until emulsified. There will be pieces of roe, but I like that for texture. In a different pan, I melt a bit of butter for the eggs, which I lightly scramble with a handful of parmesan cheese. When the eggs are nearly set, I combine the butter/sea urchin mixture with the eggs, and sprinkle with a handful of chopped chives and freshly ground black pepper. I serve this with crispy thin potatoes that I sprinkle with a bit of parmesan cheese, and a handful of wild arugula.