Consider the tulip.  A humble blossom to be sure, but this was not always so.  Once just a wildflower from central Asia, tulips have been in cultivation since the 13th century.  It was in the 1600s when Turkish traders introduced it to the Dutch that the mania that later became the tulip craze of the 1700s in the Netherlands began.  A very dear friend brought this bunch over one recent evening, and they really dazzled me with their craning necks and bright green slender leaves, extending to all points with a delicate optimism, forever seeking the sunlight.  Same with the softness of their color, registering as barely a blush. 

Still Life with Tulips, Johannes Bosschaert - 17th Century 

I decided to fashion a little blossom earring, inspired by the request of a lovely client, and a tulip is where my instincts landed.  I'm so happy with these.  We have made a version in sterling silver, with an 18k gold hand formed ear wire, which is bright and shines almost like a pearl.  We also have a pair entirely in 18k yellow gold as well.  They have a charm and and ease that I hope you'll love.  Everyone needs a pair of everyday earrings like these, as well as a simple little pick me up, as the chaos of the last month has really been a LOT to manage.  How are you managing, in fact?  I hope you are safe and sound out there.  Our hearts are heavy with the knowledge that so many have lost so much, and that our city is forever altered by the violence of the fires.  Come by for a cup of tea, or a warm hug... or just to gaze at the pretty things we have on offer.  We are here, and as ever, happy to see our lovely community always.

We are happy to have a new selection of our print blocked kimono style Asteria robes, in 100% silk crepe de chine.  We have long been making limited edition versions of these beautiful and collectible dressing gowns, and they have quite a following.  We use deadstock Liberty of London silks, making only small production runs to avoid any excess inventory, and using every last inch of fabric to make our scarves and sleep masks.  This is slow fashion at its very slowest, and very finest.  Everything is made here in our Los Angeles studio with the most keen attention to detail, making these pieces a perfectly thoughtful gift or an indulgent treat for yourself. 

And speaking of treats, I think this new addition to our bracelet collection is a perfect item to put on your wishlist.  It feels really lovely on the wrist and looks quite graceful, both holding its own alone or in harmony alongside a stack of bangles.  

The fluid lines of the ribbon motif is also quite nice on the ear, in the form of these lovely hoop earrings.  We have them in two sizes, which look rather chic stacked next to each other with multiple piercings.  Come try them on, if you're local.  We have a pair of each size in stock now.

If you happen to be around this weekend, please swing by on Saturday, February 8th between noon and 5pm for a sweet little celebration of Saint Valentine.  We will have a selection of romance inspired pieces, both jewelry and wardrobe, as well as delicious chocolate treats on offer.  I may even bake the delicious chocolate cake recipe below.

Flourless Chocolate Cake

8 tablespoons (one stick) salted butter, cut into 16 pieces, plus more for the pan

16 ounces bittersweet chocolate (I would use anywhere from 62-72%)

1 large organic navel orange

3/4 cup granulated sugar (plus 1/4 cup for the candied orange peel) 

1/2 cup bourbon

3 tablespoons black peppercorns

2 tablespoons Angostura bitters

6 large organic eggs, beaten

Directions:

Heat the oven to 275 degrees F with a rack in the middle position.  Coat the bottom and sides of a 9-inch springform pan with butter.  Line the bottom of the pan with kitchen parchment paper, then butter the parchment paper.

In a large bowl, combine the chocolate and the butter, and set a fine mesh strainer across the bowl, then set aside.

Using a vegetable peeler, remove just the outer zest of the orange in long strips, and set them aside.  Juice the orange into a liquid measuring cup.  Measure 3 tablespoons of the juice into a medium saucepan.  Add the bourbon to the remaining juice in the measuring cup, then add enough water to equal 1 cup total liquid; set aside.

Add the 3/4 cup sugar to the juice in the saucepan, then add the zest strips and peppercorns.  Set over medium-high and cook, without stirring but occasionally swirling the pan, until the sugar dissolves.  Continue to cook, swirling the pan often, until the sugar caramelizes to a deep mahogany brown and the peppercorns begin to pop, 5 or more minutes.  Remove the pan from the heat and carefully pour in the orange juice-bourbon mixture; the caramel will bubble up and harden.  Set the pan over medium heat, and bring to a simmer and cook, stirring, until the caramel has dissolved and the peppercorns no longer stick together, about 1-2 minutes.  Remove from the heat and stir in the bitters.

Immediately pour the hot sugar syrup through the strainer into the chocolate/butter mixture; reserve the strained solids.  Jostle the bowl to ensure the chocolate and butter are fully covered with syrup, then let stand for 2-3 minutes.  Using a spatula, gently stir until the mixture is well combined and completely smooth.

Add the beaten eggs to the chocolate mixture and stir with the spatula until homogenous and glossy, 2-3 minutes.  Pour into the prepared springform pan.  Bake until the cake barely jiggles when the pan is gently shaken, about 45 minutes.

Remove from the oven and immediately run a thin, sharp knife around the edges to loosen the sides of the cake from the pan.  Cool to room temperature in the pan, then refrigerate uncovered for at least 4 hours or up to 24 hours. 

While the cake cools, transfer the zest strips from the strainer to a small, shallow bowl, removing and discarding any peppercorns.  Sprinkle the strips with the 1/4 cup sugar, then toss until the strips are completely coated.

About 2 hours before serving, remove the cake from the refrigerator.  Remove the zest strips from the bowl, shaking off any excess sugar.  Cut the strips lengthwise into thin strips.  Remove the sides of the springform pan.  Arrange the zest in slivers on top of the cake making a circle around the edge.  Serve with a generous dollop of creme fraiche, and make the slices thin.  This is a very dense cake, and a little goes a long way...

Enjoy,