Friday, June 27, 2014

collaboration : Free People

 Recently Free People contacted me about have one of my moon phases as an exclusive edition in their new Spirituality Shop. Of course I said yes! I knew that the wonderful people at Free People would find the perfect way to integrate the moon phase into their collections. And when they chose a moon phase with a white glass full moon and shiny opaque black glass phases I was completely convinced. 

On a related side note - I don't check that many blogs, but Free People's Bldg 25 blog is one of them. I can always find great tips on eating healty, scenes of their wonderland office, uses of various herbs and oils, natural beauty tips and more. Definitely take a look when you have some time, I guarantee you'll find at least one article of interest.

Find my FP Moon Phase here (they're going quick!)
A post on the new items in their Spirituality Shop here

Sunday, June 22, 2014

Midsummer Celebrations

 Here in Philly we've just passed the Midsummer Solstice, that date in the summer with the longest hours of daylight. To celebrate the coming bounty of summer crops I made us a wholesome, partially homegrown dinner last night. A salad of romaine, arugula, sauteed kale and asparagus, with a parsley lemon dressing. Hardboiled eggs with spicy mustard. And this beautiful nutty yogurt bread. 

I've been making this bread since we lived in England and recently it's fallen off my radar, but I am so happy to remember it exists! Unlike other breads, this one relies on a combination of baking powder, baking soda and cream of tartar to get a lift. Which means that it is no-knead and no-rise. All you need are two bowls to mix the dry and the wet ingredients, a loaf tin and an hour in the oven. What you will pull out is the most moist, nutty satisfying bread. I'm sure this loaf won't last long past the weekend.

Nutty Yogurt Bread
1 tbsp sunflower oil (I used grapeseed)
375g plain flour
125g wholemeal flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1 tsp baking powder
90g mixed nuts, chopped (I used walnuts, pecans and almonds)
90g sunflower seeds
1 tsp runny honey
200 ml plain yogurt
300 ml milk
2 tbsp sunflower seeds, for sprinkling

1) Preheat oven to 350F/180C. Grease a 2 lb loaf tin with oil or butter. Sift the flours, salt, cream of tartar, baking soda and baking powder together in a large bowl. Stir in nuts and sunflower seeds.
2) Mix the honey, yogurt, milk and oil together. Stir into dry ingredients and mix to form a soft dough.
3) Spoon the batter into the prepared tin and smooth to level the top. Sprinkle with sunflower seeds. Bake in the preheated oven for 1 hour until golden and risen. The bread is ready when its edges shrink from the sides of the tin.

Enjoy 15% off all items today with code midsummer14 at my shop!

Tuesday, June 3, 2014

meaningful work

Last night we watched this Ted Talk by Dan Ariely titled "What makes us feel good about our work?" Ariely is a behavioral economist and it was fascinating to hear him talk about behavioral experiments and workplace themes. A lot of his points were things that I already at least sub-consciously think about. And in his conclusion he proposes a revised model of labor, which includes not just a salary, but also meaning, creation, challenge, ownership, identity and pride. And in that moment a lightbulb went off in my head that no wonder I agree so much with him, I've created this new model for myself by starting my own business!

Give it a chance, it's only 20 minutes long and very worthwhile for anyone who has ever worked... so yea, everyone should watch this. He is also the author of a few books, and I've added this one to my long list of books to read.

Friday, May 30, 2014

Coral and Tusk Popup Shop - last days!

My wonderful friends at Coral & Tusk have had a popup shop in Brooklyn for the past month and now we're down to the final days! Along with their own beautiful embroidered pieces (I have a bunch of their pillows) they are stocking other makers, like Amelie Mancini, Catbird, M Quan, Peg & Awl, and me! Check it out if you're in the area and let me know how awesome that huge tipi is!!!

Friday, May 16, 2014

May Milk Moon

The full Moon in May is called the Full Flower Moon, or also Mother's Moon, Milk Moon, and Corn Planting Moon. It marks a time of increasing fertility with temperatures warm enough for safely bearing young, a near end to late frosts, and plants in bloom. Flowers spring forth in abundance this month. Some Algonquin tribes knew this full Moon as the Corn Planting Moon or the Milk Moon.

The Full Moon Names we use in the Farmer's Almanac come from the Algonquin tribes who lived in regions from New England to Lake Superior. They are the names the Colonial Americans adapted most. Each full Moon name was applied to the entire lunar month in which it occurred. Native Americans full Moon names were created to help different groups track the seasons. Often the name for the moon relates to observable agricultural or seasonal changes, which is part of why I became interested in it. Think of it as an alternative system to the naming of months. May -> Milk Moon.

Each month I'll be releasing a few special moon phases, relating to the month's full moon. The four I made for May all have a full moon in milky white and clear stained glass, the Milk Moon.

Find the moon phases here: Moon Phases