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Giving Thanks + Love

Hello, hello!  Are you ready for Thanksgiving?  Hard to believe that we are headlong into holiday season, with hopefully much to celebrate, and lots of plans to be together with family and friends again.  Last year was certainly not what we all are used to, but the pause and the pared down celebrations felt exactly right in the moment.  This year however, feels vastly different and for that I am truly grateful.  The last month or so has been filled with exploration, reconnection, and celebration, with milestone birthdays (mine...50!), anniversaries (ours...25th!) and travels (!!!) to Mexico City, New York, and London.  I'm feeling deeply fortunate and grateful this year, and am wildly enthusiastic about celebrating with my nearest and dearest ones.  I hope that you and your family have a wonderful gathering this week.  I am truly filled with gratitude for all of the support and love from all of you.  I love what I do, and having it so well received and appreciated is the very best feeling in the world.  

If you find yourself with a minute to think about holiday gifting, the season is well underway!  I thought I would remind you that we are well stocked with incredibly beautiful, and in many cases, one-of-a-kind treasures of the silky, cozy, and sparkly sort.  

On the cozy front, we have a very limited edition run of fur and silk stoles.  These are a festive way to stay warm and add a chic and sensual pop of color to whatever you happen to have on.  I have the brightest pink color, which came with me to London, and is now patiently waiting for this wildly warm weather to pass.

If you prefer an all-silk version, we have a gorgeous selection of silk charmeuse Liberty of London print scarves and plain silk charmeuse color-blocked versions that are perfect for gifting, or for treating yourself.  They make beautiful belts to cinch in a waist, something fun to tie around a hat, or your hair...or even to use as a purse strap.  I love them, and they have been consistently selling out since we started making them.  A new batch is headed to the shop any day now.  Call or come by if you'd like some guidance with finding the perfect one. 

I am coveting one of our cashmere, wool, and mink blend robes.  I actually gave one to Peter last Christmas, and it is one of the most incredibly lovely gifts that one can receive.  We also have a few other men's cashmere and cashmere blend robes that a few lucky individuals will hopefully receive for a holiday gift.  Swing by to see them in person.  I promise you that the photos can't possibly do them justice.

On the jewelry front, we are delighted to have such a lovely inventory heading into the holidays, with beautiful new earrings, rings, and necklaces arriving weekly up until Christmas.  I'm particularly fond of these earrings, and this ring...because you know I love a flower, and wearing these is like a having a precious little garden to enjoy.  


Lastly, In light of the coming feast I wanted to again share our family's most favorite Thanksgiving treat.  Yes I wrote about it last year too, but have been asked for it several times over the last few weeks as everyone makes holiday preparations.  Here it is again.  It just never disappoints. 

Persimmon Pudding 

from Stars Desserts by Emily Luchetti

Serves 8

3 ripe Hachiya persimmons (tip: freeze to ripen instantly)

3 large eggs

1 cup granulated sugar

4 ounces (8 tbs.) unsalted butter, melted and cooled

1.5 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

2 cups half + half (or 1 cup whole milk + 1 cup heavy cream)

Preheat the oven to 350 degrees F.  Butter a 9-inch square baking pan.  Remove the stems from the persimmons and cut the flesh into pieces.  Purée the persimmon flesh in a food processor until smooth.  Strain the purée through a medium-mesh sieve to eliminate any bits of skin or seed.  You should have approximately 2 cups of persimmon purée.  In a large bowl, whisk together the eggs and sugar until blended.  Whisk in the melted butter.  Sift together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves and salt onto a piece of parchment paper or into a bowl.  Stir the dry ingredients into the egg mixture.  Slowly pour in the half + half or milk and cream, stirring until combined. Stir in the persimmon purée last.  The batter will be quite thick.  Pour the batter into the prepared pan, and bake until a skewer inserted in the center comes out clean, 40-45 minutes.  Let cool for about 10 minutes before serving.  The pudding will sink as it cools.  Serve the pudding warm, scooped into bowls with slightly sweetened whipped cream.  I use maple syrup in the cream for a more complex flavor.  The pudding can be reheated in an 325 degree F oven for about 15 minutes if you make this ahead of serving time.  

Happy Thanksgiving to you and yours...sending love all around,

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