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, ahem...it'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 www.directrelief.org/emergency/california-wildfires/ 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...

Oh August, please don't go.  I am relishing the last days of the month, even as we are just over half-way there.  One reason is certainly our daughter's imminent departure for college.  I wish we could slow down time, not only to enjoy summer and the longer, brighter days, but to have her home a little longer.  Thankfully she isn't going far, so that does make it a bit easier to bear.  It's an incredibly bittersweet time.  I'm going to surprise her with a few of our new cotton slips to sleep in, though without lace.  I'm sure the laundry situation in the dorms won't exactly be conducive to preserving fine French lace!  One thing that stayed with me from college days, is that all of the girls back then were sleeping in t-shirts and men's boxer shorts.  Needless to say, it wasn't exactly my vibe.  I understand comfort just as well as anyone, but what could be more comfortable than sliding into a slip?  

Thinking back to college days, I'm feeling a bit nostalgic for making bracelets by hand, so that's what I've been doing every chance I get. I used to spend hours making these when I was younger, and it feels really nice to reconnect with that process. We have a selection of handmade beauties, featuring combinations of African trade beads and either 18K gold or oxidized sterling silver beads.  They are fully adjustable, unisex, and look great in groupings. We will be adding more as the days go on, as they are proving to be quite popular.  You can find them here.

We recently received a new batch of cotton slips to see out the rest of the warm weather. I love a lace hem, and we have a few new designs.  I am so inspired by the lace that we use from Solstiss in France. They are the ultimate purveyor of fine French lace. Their work is truly unparalleled, and used by the finest fashion houses.  The actual making of lace is something I've long appreciated.  The Lace Museum in Burano, Italy is a real treat for anyone traveling through Venice.  I found it quite inspiring to learn how painstaking it is to make lace by hand.  I have so much more respect for vintage lace pieces, and the effort that went into making them, and I truly respect all of the tiny details that are so often overlooked. 

These Italian cotton and lace half-slips have been indispensable to me this summer.  I wear them underneath dresses, or sheer skirts, or on their own with a camisole when it's too hot to wear anything else.  The crisp cotton feels cool on the skin, and the lace adds a lovely bit of femininity to what would otherwise be considered a traditional men's shirting fabric.  

My daughter and I recently took a pasta making class with Chef Gino at the Gourmandise School of cooking in Santa Monica.  It was so much fun, and we had a blast making it at home.  Apparently even all of the children in Italy know the recipe:  100 grams of flour, plus one egg per person.  We used that maxim and made enough for the army of teenagers that were hanging around the kitchen, patiently waiting.  It was so much fun to make the fettuccine, for the Uni pasta (see earlier notebook entry from January 2017 for that recipe) and also a batch of ricotta and asparagus ravioli.  Be forewarned, it's messy.  The army of teenagers really comes in handy for the clean up!  

Fresh Pasta Recipe

amounts are per person

100 grams 00 (or all purpose) flour

1 egg + 1 yolk, lightly beaten

Place the flour you are using on a flat surface in a mound, and make a well in the center.  Pour the egg in the center, and carefully begin to incorporate the flour into the egg until you have a rough dough.  Knead the dough by hand for about 8-10 minutes, then let rest in the refrigerator for about an hour.  After resting, use a pasta maker to roll out the dough, and cut into desired shapes.  Toss noodles in flour and rest until ready to cook.  In a generously salted pot of water, boil pasta for 2-3 minutes until al dente.  Toss with whatever sauce you've made, and eat immediately.  

Asparagus + Fresh Ricotta Ravioli

One container fresh ricotta

One bunch asparagus, lightly roasted and chopped into tiny pieces

One cup of parmigiano reggiano (with a little bit of pecorino thrown in)

One egg, lightly beaten

Zest from one lemon

Pinch of freshly ground nutmeg

Salt + Pepper to taste

1/2 stick of butter, melted

Mix all ingredients together in a bowl, and use as filling for your homemade pasta ravioli. Boil in a pot of generously salted water for approximately 4 minutes, until floating at the top.  Transfer to a shallow saute pan with the melted butter, making sure a bit of the pasta cooking water comes along too.  Salt and pepper to taste, and sprinkle with a bit of parmigiano reggiano and freshly torn herbs.  Basil and mint are especially nice here.

Enjoy,

Midsummer already, and the heat is here with a vengeance.  I now feel like being lazy, sitting in the sun (I know, I know...but the vitamin D!!!), and reading book after book after book.  I did manage to spend a little time by the pool on July 4th, and also to read my brilliant and talented friend Evgenia Citkowitz's novel, The Shades. What I haven't quite accomplished is the lazy part.  Not my nature, I'm afraid.  We just returned from a quick trip to London and Amsterdam, and as ever I am inspired by all of the incredible art, nature, and certainly the food that we experienced, and am busy bringing those inspirations to life.  I am always happiest when the four of us are on a trip, away from the quotidian distractions of life.  This trip was no exception, and it was absolute heaven to all be together.  From the epic Picasso exhibition at the Tate Modern in London, to the Van Gogh and Japan in Amsterdam, with meals at The River Cafe, and De Kas amongst others, and plenty of laughs, my heart and mind are both full.  

As much as I love to travel, I am always thrilled to come home. It feels good to be back in the store, with all of the new summer pieces. I love colorful earrings with a bit of movement, as well as pearls in all forms. These are two pair of several new earrings that have just arrived, and are true to my love of all things floral.  

This weather makes me feel like staying in my swiss cotton slips all day.  It's just difficult to want to wear anything but, on days when it's hovering around 90 degrees on the westside.  This beautifully crisp set of cotton pieces are new, and perfect for these brutally hot days.  The mid length version is what I love to wear over my swimsuit, or even over a slip as a dress.  I wore mine last summer in Mallorca, and the light weight of the cotton was a dream. In either plaid with red lace or stripes with greige lace, they are both charming for the beach or poolside, and not just for sleeping.

We had a little sample sale last year, and it went so well, that we have decided to do it again.  This time, the discounts range from 65-85% on selected pieces of lingerie in silk, cotton, and even a few of the Liberty prints.  The sale begins on Tuesday, July 10th, both in store and online.  Shop early for the best selection. We will also have a small selection of jewelry with special pricing.  We only do this once a year, so if you've had your eye on something, don't miss out! 

It's a bit hot for cooking, so though this summer dessert does involve roasting stone fruit in the oven, it is served with cooling greek yogurt for a refreshing end to a summer meal.  I love making it with apricots, but it can also be made with peaches, plums, nectarines, cherries, figs, or a combination of all.   Simply halve and pit the fruit, and place cut side up in a roasting pan that has been generously buttered.  I then top the fruit with little bits of cut up butter and drizzle with honey and sprigs of fresh thyme.  Roast in the oven at 350 degrees for about 30 minutes or so, until the fruit is soft and beginning to look caramelized at the edges.  Serve with a dollop of full fat plain greek yogurt, a sprinkling of chopped walnuts, and a spoonful of the juices from the roasting pan. Of course almonds, pecans, or pistachios would also be delicious, if you prefer. Sometimes I use citrus slices, and top with shredded coconut and shaved dark chocolate instead of yogurt and nuts.  Really, it can be anything you'd like.

We have deliciously cool A/C at the boutique, and we make a delightfully refreshing iced tea with elderflower, so swing by if you can.  We look forward to seeing you, and catching up.  Whether you've completed your summer travels, or are about to embark on an adventure, enjoy these sweet midsummer days... 

Happy Weekend, Everyone!  It might be gray and gloomy on this Spring afternoon in Venice (early June gloom, perhaps?), but I am feeling sunny inside. We are so lucky just to live in this vibrant city.  I haven't always felt this way, but LA has won me over.  There is just so much to do and see here, and such lovely people who have flocked to this fair coast.  I had a cozy dinner with friends last night, who had just been downtown to see the LA Philharmonic.  I'm now trying to find last-minute tickets to see Gustavo Dudamel conduct Beethoven's Ninth, and convince my 18 year old daughter that it will be thrilling (instead of Coachella, where all of her friends are). I know you are all wishing me luck with that, which is most sincerely appreciated!  I also am enjoying that it sort of feels like Spring all of a sudden.  The flowers and blossoms on the trees thrill me to no end, and after years of drought they feel especially meaningful.

For the last few months we have been working on a bright new lingerie collection, featuring a few new shapes and updated versions of our favorites, all along with stunning new Liberty print pieces as well.  Most of all, I like the new bralette and brief set in color blocked greens and blues or pinks and reds.  

The newest floral Liberty print robes are completely gorgeous.  In crisp 100% silk crepe de chine, they feel perfect on the skin, no matter what the season.  

New earrings have arrived, and again my favorites are the bright color combinations.  There is a particularly lovely pair that feature bright purple amethysts set in oxidized sterling silver, with a dark green tourmaline drop set in 18K yellow gold.  The length, the playful colors, and the gentle movement make these quite special indeed.  My love affair with tourmaline continues, as shown below.  The sheer spectrum of colors alone is reason enough, and composing a selection of stones is one of my most favorite things to do.  

I recently had the privilege of gathering with some of my neighbors to say farewell to one of us who is leaving the neighborhood, and moving on to new adventures.  It was called for 6pm, and a potluck, which I normally find really unnerving.  I am never sure if the food will coordinate, or if there will be enough, or what to bring in the first place.  Since our gracious neighbors were hosting, I really didn't have to worry about anything (Thank you Brooke + Randall!), so I decided to arrange an assortment of cheese and other delicious snacks that are usually a big hit in our house.  This time was no exception, as Brooke wrote to me the morning after:

"Liseanne – In addition to your energy and presence, that cheese platter extraordinaire was amazing…!  I need you to ID everything on that platter and in the bowl – I’m serious! I’m going to be serving it in lieu of dinner from now on!"

So for you Brooke, and for anyone else who might be interested, here is what I brought, and a list of what you see.   And yes, it totally works in lieu of dinner!

Cocktail Party Cheese Plate

Sliced aged Manchego, cubed Irish Dubliner Cheddar, Thinly sliced Petite Basque, chunks of aged Parmigiano

Italian flat Rosemary herbed crackers

Mary's Gone Crackers, Jalapeño flavor

Pita bread crackers

Dried papaya and dried turkish figs

Cashews, walnuts, pecans

Mandarin orange broken open, and still in the peel

Marinated goat's cheese, with fresh squeezed lemon juice, extra virgin olive oil, fresh chives, salt and freshly ground black pepper 

Enjoy,

What is the saying, March comes in like a lion and out like a lamb?  The weather yesterday fits perfectly into this bit of nineteenth century weather folklore, with sheets of rain falling for hours on end.  In California these days, this is tricky business.  We desperately need the water, but the horrendous mudslides in Santa Barbara County were just six weeks ago, so we are feeling a bit tender.  I was actually in Japan during the mudslides, and it was heartbreaking to learn of them when we were having such an amazing trip, enjoying the tranquility and reverence that Japan has with regards to nature.  We were delighted by the gentle waterfalls we discovered there, while back at home the more violent side of nature was in full force.  I'm happy that the sun is shining now, and enjoying how refreshed all of the trees look after their long drink.  

Traveling through Japan is a life altering experience.  The culture is so different to ours, and the trip sank in deeply with all of us.  Of course it was inspirational, in more ways than I could have imagined.  A few new things have arrived in the shop, and more will certainly come.  For now, I will share a few images from our travels, and some of what it inspired.  

I have a lot of bamboo in my garden, so it was a treat to see the great bamboo forests of Japan.  They take such care with nature, therefore everything appears to just thrive, whether in a park or forest, or even the smallest container garden outside of an apartment.  It was January, and yet we didn't see anything dead or neglected at all, everything was just weathering the winter with aplomb.

I am really obsessed with moss.  I was so excited that there are moss temples in Japan.  It was heaven to walk through the gardens, seeing so many different types of moss, in both shade and sunlight.  I'm working on encouraging the moss that is growing naturally in spots around our garden, and aspiring to something like this.

The color and symmetry of the famous Fushimi-Inari shrine in Kyoto is quite striking.  During the first part of the new year, people come from all over Japan to pray for good business for the year.  It is one of the most famous Shinto shrines in all of Japan, so understandably was quite crowded.  We were lucky enough to have a moment to ourselves along the path.   

There is a subtle geometry to much of Japanese design, and a play between symmetry and asymmetry.  We have several new pair of earrings that feature my take on that delicate balance.

I never travel without one of our silk dressing gowns, a slip, and a sleep mask.  They are perfect for decompressing after a long day, and the masks come in handy for naps on planes and trains.  This was the combination that I took with me on our trip to Japan.  The color blocked robe felt perfect there, and I loved the combination with the jewel toned slip.  

We redesigned our slips, making them easier to construct, but retaining all of the details that make them so special.  These are in a stretch-silk charmeuse, and come in an assortment of lengths and colors.  We are getting ready to shoot our next look book, and promise to keep you posted.  Some of the new pieces are already in the shop on Main Street.  Come by and try one on if you are in the neighborhood.  As always, we'd love to see you.  

If you read last month's journal entry, or joined us for our Valentine's Day party on February 8th, then you might be interested to learn which chocolate cake was the favorite.  I can't believe it, but it was so popular, that I didn't actually get to taste them myself.  A bit sad, I know.  Judging from the feedback, the favorites were pretty evenly divided amongst the Ottolenghi Fudge Cake, the River Cafe Chocolate Nemesis, and a classic Torta Caprese, which I learned to make in Sicily several years ago.  Emanuela Notarbartolo di Sciara has a beautiful cookbook, with charming illustrations by Fiona Corsini, and an amazing recipe for Torta Caprese.  I'll share my version of it, because in all honesty I think it may have been the absolute favorite that night.   

Torta Caprese

250 grams whole almonds (you can also use almond meal and skip the grinding part)

200 grams sugar, divided

250 grams 70% chocolate, coarsely chopped

200 grams unsalted butter

6 large eggs, separated and warmed to room temperature

confectioner's sugar for dusting the top of the cake

Preheat oven to 325 degrees F, and set a rack on the middle level of your oven.  Butter a 9-inch springform pan and line the bottom with a sheet of parchment paper.  

Grind the almonds (if not using almond meal) in the Cuisinart in three batches, adding two tablespoons of sugar to each batch, using six tablespoons total.

Melt the chopped chocolate and the butter in the top of a double boiler, or in a bowl set over a pan of boiling water.    Set aside to cool slightly.

Beat the egg yolks in a large bowl with an electric mixer for about 5-7 minutes, until light yellow.  Gradually, with the mixer set to low, add in 10 tablespoons of sugar, mixing well.  Add the melted chocolate and butter, followed by the ground almond/sugar mixture, and mix well.  

Beat the egg whites in a separate bowl with the remaining sugar until firm peaks form.  Fold them into the chocolate mixture in three batches, taking care not to overmix.  

Pour the batter into the prepared pan, and bake for about an hour.  I begin checking at 45 minutes, so as to be sure not to overbake.  When done, cool in the pan for about thirty minutes or so, and then remove the sides of the pan.

Before serving (and when the cake is completely cool) dust the top lightly with confectioner's sugar.  I serve this cake with lightly whipped cream, sweetened with maple syrup.  It's also delicious with creme fraiche.  

 Enjoy,

I'm thrilled 2018 is here.  Last year was rough.  I've never been so happy to close the books on a year before.  I feel like I may have said that several times over the last few years, and each time I've meant it, but not like this.  I think 2017 turned us all inside out.  Starting a new year feels like heaven, and so far I really like this one.  

Our first party of the year will be our annual Valentine's Day celebration. I hope that you can join us on Thursday, February 8th from 6-9pm.  It may seem corny, but I always love Valentine's Day, and we certainly try to make the most of any holiday that highlights love, flowers, chocolate, jewelry, and lingerie.  It's very "up our street" over here.  

We are joining forces with our Main Street neighbors, Pamela Barish and Coldsmoke.  Next door at Pamela's, Laura Jean Anderson will be singing love songs, and Anjelica Huston will debut her new clay sculpture.  Coldsmoke will host The Unlikely Florist, who will be on hand with gorgeous bouquets.  There will be complimentary valet parking as well.

We will have a selection of our 18K gold flat band rings in a variety of sizes and colors, ready for custom hand engraving as a gift of a poesy ring for your beloved.  I have been fascinated by the tradition of poesy rings ever since learning about these 15th - 17th century love tokens.  I wanted to make a modern version, so we will have a few engraved, and some not, which will be ready for your customization.  Think about something sweet to say to your love, and we will have it hand engraved in time for February 14th.

In addition, we will be debuting our bespoke slipper collaboration with Julio Chavez of Solid State Studios. He will join us for the event to trace your foot for limited edition, custom handmade slippers.  It's been such a blast to work on this project with Julio.  I am excited to introduce you to him!  

I also think that it's important to gift yourself for Valentine's Day.  A ruby red stretch silk charmeuse slip could quite possibly be the perfect treat for you, as would a delicious deep garnet silk robe with a gentle shawl collar and contrast piping.  You could pair either one with one of our 100% beeswax and essential oil candles, or a matching silk sleep mask.  It's all about L O V E, and treating yourself exquisitely.

Lastly, if you haven't tasted the Hazelnut Praline Bar from Milla Chocolates, then you are in for a treat.  We have a special edition version in a gorgeous red wrapper, which is perfect for sharing on Valentine's Day.   On the topic of chocolate, there will be plenty to share at our event on the 8th.  I'm planning to do a tasting of our three favorite flourless chocolate cake recipes, to see which one truly is the best.  Please come help us decide.  It will be fun and delicious.

With so many options for treating yourself or your Darling, it's difficult to choose just one.  Let us help...it's our favorite thing to do, spreading love, beauty, and delicious chocolates for all!  

Much Love,

The countdown is ON!  We officially have less than ten days until Christmas now, and we would be thrilled to help you choose a spectacular gift for the special people on your list.  Whether they are setting off on an adventure, or settling in at home for the holidays, we have many wonderful options.  

Here are a few of our suggestions, but by all means these are not the only pieces to choose from.  Swing by the shop this weekend, or next week.  We are here, and will be open even on Christmas Eve until late afternoon for those last minute shoppers.

I've made some one-of-a-kind beaded necklaces that have been really popular.  They were inspired by weavings, and make a unique and lovely gift.  

These rings are also wonderful gifts, and can be stacked with other pieces in the collection, or worn alone for a simple and elegant look. 

I've also been putting together a collection of one-of-a-kind vintage sterling silver pieces. I have curated part of the collection, and then I've taken apart other pieces and combined them to make unique pieces, like these statement earrings.

The color blocked and print blocked robes are so chic and have been going fast.  We only have a few left, so don't wait until the last minute! 

The Liberty print sleep masks in 100% silk crepe-de-chine and silk charmeuse are a perfect gift, and we have new prints in store, available now!

We also have a selection of Milla Chocolates, and of course our 100% beeswax and essential oil scented candles, too.  These are great host and hostess gifts, as well as delicious stocking stuffers. We also share them with weary shoppers!  

Looking forward to seeing you, and to helping you with your holiday shopping. One week left!

Lots of Love,

The Thanksgiving holiday is BIG in my family, both figuratively and literally.  We host a large, long table of friends and family for dinner, and we spend days preparing the feast.  This holiday is no exception, and the cooking has already begun.  My thoughts are not solely on the kitchen, however.  I am thinking also about how grateful I am this year.  I'm appreciative of all of the good fortune we've had, as well as for the bumps in the road. Sometimes those bumps have felt more like Everest-high mountains, but alas, we are making our way along this great journey, and feeling lucky to be here.  I hope that you have a lovely and cozy Thanksgiving holiday ahead of you, and that you relish the time with family and friends.  I also hope that the food is delicious, and thoroughly enjoyed.  On the chance that you are not the one in the kitchen this year, and feel like coming over, or if your idea of Black Friday shopping includes black diamonds, our Thanksgiving holiday hours will be as follows:

Wednesday, November 22nd  11am - 3pm

Thursday, November 23rd  CLOSED

Friday, November 24th  12-5pm

Saturday, November 25th  12-5pm

Sunday, November 26th CLOSED

I'm really thrilled with our newest editions to the lingerie collection.  The color-blocked silk crepe-de-chine Asteria robes are here, and are quite festive.  Here's a preview of one of the color combinations we are offering this season.  

Speaking of combinations, the new trade bead necklaces I've been making are reminding me of weaving, both in practice, and in how they've turned out.  They are all one-of-a-kind, so they make an especially unique gift.  

I was so excited that our son was coming home from college for the holiday, that I made this Pear and Almond cake to welcome him.  It's such a delicious cake.  I adapted it a bit from one of the Books for Cooks Recipe compendiums.  It's great for brunch, for afternoon tea, or really anytime at all.  It would even be delicious served for dessert after Thanksgiving dinner.  It never lasts more than a day in our house, and is a beautiful, rustic looking cake.  

Baked Pear and Almond Cake

100g all purpose flour 

1 tbsp. baking powder

75g almond flour

1 1/2 sticks butter, softened

175g granulated sugar

1 tsp. vanilla extract

3 organic eggs, beaten

6 ripe pears, sliced into thick wedges, lengthwise (do this right before you place them in the cake tin so that they don't turn brown)

Heat the oven to 350 degrees F.  Butter a 9.5 inch springform pan and line the bottom with parchment paper.  

Sift the flour and baking powder, and add the almonds.  Beat the butter, sugar, and vanilla together until light and fluffy.  Beat in eggs a little at a time, sprinkling in a spoonful of flour about halfway through to prevent curdling.  Fold in the flour mixture gently, yet thoroughly.  Spread the mixture evenly over the bottom of the springform pan.  The batter will be thick.  

Slice the pears into quarters, removing the core and any brown spots.  Arrange the slices next to each other in a fanned out circle in the center of the batter.  Leave a border of around 3/4 of an inch between the pears and the sides of the tin.  Bake until the pears are tender, and the cake has risen up around them, and turned a golden brown.  This takes about 40 minutes.  

Transfer to a wire rack to cool, and then run a knife around the edges before removing the sides of the springform pan.  You can sprinkle a bit of powdered sugar over the top if you like, but I think it's pretty just as it is.

Enjoy,

Ah, Fall.  Finally.  It felt like summer was going to reign eternal this year, with those infernal hundred degree days seeming to last forever.  Then, all of a sudden and without warning, there was a chill in the air.  Finally.  I heard someone talking about Fall the other day, and how it really is the beginning of the year, instead of January.  I have always felt that way too.  Whether it is because of school starting, our wedding anniversary in September (21 years!), or the change in weather that is supposed to happen, the season does feel like the start of something, rather than the end.  There is also the fact that I opened the LFrank boutique in the fall of 2007, which this year marks its tenth anniversary!  

I am filled with gratitude, just thinking about the last ten years.  I have met some truly wonderful people, and have made incredible friends through the work that I do.  I love it when a client becomes a dear friend, and when a dear friend becomes a client.  There is so much meaning in all of this for me.  Jewelry and lingerie are intimate purchases, and oftentimes they are a cherished part of the larger stories of our lives.  I consider myself blessed beyond measure to be able to do what I love so much, each and every day. Sometimes it is really really really difficult, and other times it feels like magic is happening before my very eyes.  

Nothing in this life is ever easy, or ever accomplished without support, therefore the gratitude and love that I feel is truly and deeply heartfelt.  So I thank you, all of you reading this, and everyone who has contributed to the continued success of LFrank.  It means the world to me, doing what I do, and I look forward to expanding and creating more and more beauty for you to enjoy.  There is so much more to come.  Stay tuned for updates on some of the projects that I've been working on.  I am especially excited to share them with you soon, but not just yet.  I promise to keep you posted!

Speaking of beauty, we have a lovely selection of new earrings in the shop.  Please swing by to have a look, and try them on if you're in the neighborhood.  There are lots of pretty options, from studs, to dangles...diamonds to colored stones.  It's not really too early to start making a holiday wishlist.  

We also are starting to receive some of our new lingerie pieces, and I am happy to give you a sneak peek.  These are just a few of the robes that are coming our way before the holidays.  Many of them will feature Liberty Print trim, on 100% silk crepe de chine. Several will be one-of-a-kind, so don't wait too long to come shop. 

A few of the styles are borrowed from our Men's Sleepwear Collection, but scaled down and made especially for women in an assortment of silks and fine cottons.  I think you'll love them.

After all of the hot weather, I finally felt like making something autumnal in the kitchen. We haven't had a Halloween night without a version of this butternut squash soup for nearly twenty years, and this year was no exception.  

We began hosting the families of our children's friends for Halloween from the first year of preschool, and I would make sure that the children all had some of this soup in their bellies before diving into their cherished bags of candy.  It made me less anxious about the impact of all of that sugar!  

The difference this year was the addition of honey-nut squash, which I've been getting from the Weiser Farms stand at the Farmer's Market.  They are famous for their potatoes, and I predict they will also be famous for this hybrid squash.  It's delicious without adding a single thing to it, and including it in this soup makes it even better.  

Autumnal Squash Soup

One large yellow onion, diced

Four large carrots, diced

Four large celery ribs, diced

Three garlic cloves, minced

One medium sweet potato, peeled and diced

One medium butternut squash, halved and roasted

Two - Three small Honey - Nut squash, halved and roasted

One liter of water

Olive oil and butter for sautéing the vegetables

Salt and pepper to taste

For Garnish:

Crumbled goat's cheese, sprouted pumpkin seeds, cilantro, and urfa biber pepper

Preheat the oven to 400 degrees, and place squash cut side down on a rimmed baking sheet that has a light coating of olive oil.  While it is roasting (for about 30 minutes), sauté the onion, carrots, celery, garlic, and sweet potato in a few tablespoons of olive oil and a small bit of butter, taking care not to let them brown.  

When the squash is finished roasting, scoop out the flesh and add it to the vegetables with the liter of water, and let it simmer for another 20 - 30 minutes.  Turn off the heat and let it cool for a few minute before you purée it with an immersion blender, or by transferring the soup in batches to a blender.  Add salt and pepper to taste.  

I'll then garnish the bowls of soup with crumbled goat's cheese, sprouted pumpkin seeds, torn sprigs of cilantro, and a generous pinch of urfa biber pepper.  It's equally good with chives and red chili flakes, or really with nothing at all.  

Enjoy,