off the grid

Not quite back from our trip to the mountains. Hoping to somehow keep the quiet and serenity of the falling snow in my mind for awhile.

recovery

I promise to post new and interesting things soon, but for now well frankly, I'm exhausted. Even my acupuncturist told me my kidneys say I've been burning the midnight oil and drinking too much coffee and booze. Seriously. A big gigantic thank you to the many many people who came out and bought from us at Renegade Craft Fair. It was a huge success for us and we're entirely grateful.

it's a wrap

 

We have some new readers today sent over from Design Sponge. Welcome, nice to have you!

light coming in

Yesterday at lunch, the sun was streaming in the window making the ornaments reflect sparkles all over the wall. And Em was being adorable.

girls night out

One of the many jobs I have is working for Natalie Bowens Designs, a florist here in San Francisco. We became friends years ago at Rose and Radish, so working for her is more like hanging out with a friend. This week she took all of us assistants out for dinner at Coco500. We were treated like royalty and I waaay overdid it with glass after glass of amazing wine. But 4 hours of chatting with the ladies is like that. You lose track.

this weekend

Renegade Craft Fair is this weekend. It's by far the biggest fair we've done, and this year we have some new products for sale. this humble abode will be selling neckties, pocket squares, toddler aprons, reusable ribbons and loveys (security blankets). The Heated will have white and natural flour sack dishtowels and...wait for it...drum roll...organic canvas tote bags! They are made here in San Francisco and are gorgeous quality. We chose big enough ones to take to the grocery store and actually be useful 'cause we're like that. Bags are printed on both sides and will be $20.
Please come see us if you live in the Bay Area! Booth #116, center aisle about halfway down.

infused syrup

Infusing simple syrup with fun flavors is easy peasy. I've been experimenting with it for the last few weeks as part of preparing for the workshop at Prairie Collective, which was a total success by the way. Usually simple syrup is made by heating 1 part sugar to 1 part water until the sugar has dissolved. What I found though is that getting a strong enough infusion for cocktails but not making it overly sweet required a proportion of 2 parts water to 1 part sugar. Here are the three "recipes" I used on Saturday.

Kaffir Lime Lemongrass Gin Tonic

Mix 4 cups of water and 2 cups of sugar in a pot. Add 6-8 kaffir lime leaves and 2 stalks of lemongrass sliced. Bring just to a boil over medium low heat. Turn off the heat and allow to cool fully. Using a sieve or slotted spoon, take out the lemongrass and leaves.
To make the drink, fill a cocktail glass (double old fashioned) with ice. Add 1/4 c infused syrup, 1/4 c gin (tanqueray was just right) and top with tonic and a slice of lime.

Star Anise Ginger Whiskey and Ginger Ale
Mix 4 cups of water and 2 cups of sugar in a pot. Add 2 whole Star Anise and thumb sized piece of grated fresh ginger. Bring to almost a boil over medium low heat. Turn off the heat and allow to cool. Using a sieve or slotted spoon, take out the ginger and anise.
To make the drink, fill a cocktail glass (double old fashioned) with ice. Add 1/4 c infused syrup, 1/4 c whiskey (we though Crown Royal was good) and top off with ginger beer.

Tarragon Grapefruit Drop
Mix 4 cups of water and 2 cups of sugar in a pot. Add the peel of 1 grapefruit (no pith!) and 2-3 stalks of fresh tarragon. Bring to almost a boil over medium low heat. Turn off the heat and allow to cool. Using a sieve or slotted spoon, take out the peel and herb.
To make the drink, fill a cocktail shaker with ice. Pour in 1/2 c infused syrup,  1/2 c vodka (absolut citron was perfect) and juice from 1 whole grapefruit. How about using the same one that you just peeled? Shake it up good and pour into 2 martini glasses. A sugar rim is excellent here!
Drink and be Merry!

making things

It's been nuts the last two weeks. Like a whole new kind of busy that I maybe have never experienced before. Thankfully most of it has been activities and projects that I like doing, but I'm noticing myself having trouble finding words. So, how about some pictures instead?! Yesterday the ladies from Studio Choo came over and we worked on a piece for Design Sponge. It was great fun, and the photographer was a total joy to work with. His will be better, but here are a few sneak peak shots at what we were doing.

get your drink on

We've been "practicing" for Saturday's workshop at Prairie Collective for the last few weeks. By that I mean I've been playing around with flavor combinations which of course must be tried and tweaked. The Grapefruit Drop was a keeper. I highly recommend you try it!

Grapefruit Drop
Fill a cocktail shaker with ice. Pour in 1/3 c vodka (we liked Absolut Citron), 1/4 c simple syrup (mine just happened to be grapefruit tarragon infused) and 1/2 c fresh grapefruit juice. Shake profusely and pour into 2 sugar rimmed martini glasses.

workshop

My friends over at Prairie Collective asked me to lead a workshop this month, and I decided a little diy cocktail mixers seems like fun. So I hope you'll come join us this Saturday. We provide all the ingredients, plus cute bottles, labels and instructions. You put it together and give as a gift, or use to host your own party. It'll be easy, and tasting is suggested!

busy

it's officially crazy in our house. orders are coming in, and total mayhem has hit the dining room. but i'm grateful for sales so i'll just zip it. i am trying to list some new items in the etsy store, like the reusable ribbon shown below. i also have been working on a stack of pocket squares/hankies. if you're interested, email me and i'll get some images to you. ribbon is $7, hankies are $12.

it's market day

If you're ready to do some Christmas shopping, and you're in the Mission area, come to The Blue Macaw for Market SF. I even have some new products today (under $10!). We'll be there 12-6, Mission between 21st and 22nd.

breakfast

I'm not really a breakfast person. Okay, that's not true, but I'm not someone who wakes up hungry. It takes me a cup of coffee and likely a few hours of work until I feel hungry. On the days when I get to start out working in the studio I've been eating breakfast around 10:30. Then I hop in the shower, and head out to pick-up the little ones from school. Lately plain yogurt with a little maple syrup and a pile of homemade granola has been really hitting the spot. I've made my own granola for years, but this is a new combination, dried raspberries and big flakes of coconut. Yum.

 

By the way, I tried one of the olives from "The Great Experiment" last night. Still gross.

the chron

I had a nice little bit of press today in The Chronicle. One of my ties was included in the Gift Guide.