Back To Notebook

Thanksgiving 2018

Hello again!  It's been a little while, I know.  I've been traveling, working, adjusting to life without children in the house.  I have to say,'s not all that bad.  (Clearly, my children don't read this!)  That said, I am beyond excited to have everyone home, under one roof, for the first time since the summer.  CANNOT WAIT, actually.  I love it so much when the four of us are together, so this Thanksgiving I am grateful for that more than usual, and grateful for the wonderful friends who join us around the table for our epic feast.  

The cooking has begun, and the clock is ticking.  Instead of feeling pressure though, I'm just going to focus on the gratitude.  I feel like with each passing year on the planet, I feel it more deeply.  The recent wildfires plaguing our state and causing so much devastation only serve to intensify the feeling.  So many people have lost so much, it's just heartbreaking.  There have been incredible stories of bravery, compassion and of coming together as a community.  We chose to donate to the cause through and encourage you to do what you can too.  I'm proud to be a native Californian, and am always amazed by the resiliency and the beauty of this magical place. It's been an especially wild year, so focusing on making beautiful things, and being grateful for the opportunity to do so, resonates profoundly.  If you aren't participating in the mad, turkey-related frenzy, then please come over for a visit. We would love to see you.  

Our Thanksgiving holiday hours are:

Wednesday, November 21st, 11-4pm

Thursday, November 22nd, CLOSED

Friday, November 23rd, 11-6pm

Saturday, November 24th, 12-5pm

Sunday, November 25th, CLOSED

On the subject of gratitude, I just had the honor and delight of reimagining an engagement ring for a truly lovely woman. There is no better feeling than knowing that new life has been given to an enormously sentimental and important treasure. Working on these kinds of future heirlooms is one of the things I love most, and something I am always grateful to have the opportunity to do.  I love the freshness that this piece has, and its powerful feminine energy.  It feels perfect for right now, and I hope it will be treasured for many years to come. 

I have also been working on lots of new pieces for the holiday season, and a selection of beautiful new earrings, rings, and necklaces are available in store now.  I am particularly besotted with the dainty and colorful collection of garden rings.  Here is a little peek at a few new favorites.  They are especially charming worn together in little groupings.  

Have you seen our dark floral Liberty print robes?  I love them.  They feel perfect for the season, and come in solids, or print blocked styles.  We also have coordinated sleep masks available, so you can put together the perfect set.  

Welcome Home Breakfast

I like to make this morning feast when we come home from travels, as it feels clean and simple, and as un-fussy as it gets.  Our son returns from two months away, and our daughter will be home from school for the long weekend, and everyone needs something home cooked and healthy.  This egg and vegetable based dish assembles quickly, which is helpful when you have hungry travelers from far away lands.  Everyone can pick and choose which bits they like most, and there are never any leftovers. Yes, it helps to have homemade pesto sauce on hand, but it's also delicious with harissa or even just hot sauce, which everyone should have in their pantry.  And really, any vegetable can work.  Use what you have, and what you love.  Sometimes I make it with zucchini, spinach, and potatoes.  It has endless possibilities, so it is never boring, and always seasonal.

One bunch asparagus, ends trimmed, and cut into two inch pieces

One bunch broccolini

One handful wild arugula or other salad greens

Fresh herbs, parsley, basil, dill, chives

One piece of Prosciutto per person

Two handfuls of cherry tomatoes

Two eggs per person, poached

Pesto sauce, or Harissa, and Extra Virgin Olive Oil

Cheese of your choice, shaved or simply dotted over the top

First I crisp the prosciutto in a cast iron pan over medium-high heat. This happens quickly, so really just a few minutes per side.  Remove to a platter, then saute the cherry tomatoes in the same pan, until they blister and soften.  Add those to the platter as well.  In a separate pan, boil about an inch or two of water, and blanch the asparagus and the broccolini until tender, but still bright green.  Add to the platter, and season with sea salt, pepper, and a couple of spoonfuls of olive oil.  Poach the eggs in a small pot of boiling water.  I lower the heat when I crack the eggs in.  This helps them to keep their shape.  When they are ready, I add them to the platter, nestled in and around the vegetables, and spoon over the pesto sauce or harissa.  Then I sprinkle over the arugula and freshly torn herbs, along with a little cheese.  I usually shave a little pecorino or parmesan, or dot a bit of goat's cheese or mozzarella, really I just use whatever is handy.  A little salt and freshly ground pepper over the eggs, and serve immediately.  Welcome home to all the travelers out there....

Enjoy the holiday weekend, with tons of love love love...


Back To Notebook