Saturday, November 29, 2008

roasted squash soup

My Thanksgiving dinner contribution was squash soup. Mom bought butternut squash, and then a smaller, reddish-orange squash that I don't know the name of. I roasted both of them, dumped them into vegetable stock, added three apples, pureed and garnished with sauteed pine nuts. The soup was a bit tart because of the apples, with a hint of sweetness, which the roasted pine nuts offset in a subtle way. Simple, quick and delicious.

Wednesday, November 26, 2008

asya's bowls are always in use

contributed by Asya's mama:
photograph by anna

I am lucky, Asya's works are a natural choice of decoration in my home. I store colorful fruits in her graceful white bowls, and my table always looks festive with her tableware. Each meal is special when served in with my daughter's plates.

Saturday, November 22, 2008

Sunday, November 16, 2008

in other's words


In Other's Words is a group exhibition curated by organizer extraordinaire, Susie Nielsen of Farm. Working in varying mediums, eleven artists are featured, all interpreting text. I got to play with the words of Rumi, whose verse always transports me to a different world. When transcribed on plates, Rumi's poetry becomes a constant, intimate companion to daily life.

The exhibit runs from November 17 - December 05, 2008. Opening reception November 20, 2008 • 4 - 6 pm, University of Massachusetts, Amherst.

Saturday, November 15, 2008

recipe index and more

The New York Times now has a section where you can find every article relating to a particular topic. It's brilliant. Check out Thanksgiving Day, with recipes, stories, wine recommendations, and even a "how to carve the bird" video.

Friday, November 14, 2008

some shameless self promotion

I was featured in the RI Monthly's Fall/Winter Home and Garden magazine. Click on the link here, and go to pages 70-71.

conversation starters

I want to take a breather from ceramics and food and photo shoots and write about... jewelry. My love are necklaces, and the one I have been wearing daily since my 40th B-day was given to me by my dear friend Akira Mann. It is a piece by Me&Ro, designers based in New York City. I want to direct you to a website that Akira started, TwistOnLine, where you can find all sorts of lovely conversation starters, like the stunning bracelets shown above by Mark Davis. Akira's impeccable taste permeates throughout the website, which she designs and curates. I am ever in awe of Akira's many many talents.

Tuesday, November 11, 2008

save the date

Every year I participate in an eclectic holiday craft sale in NYC. Many vendors are stylists at Martha Stewart, and it is a wonder what kind of things they create in their spare time. If you can make it on Sunday, December 14th, to the Divine Studios on E. 4th St, from 11am to 6pm, I would love to see you there. More details on the vendors will come shortly.

Wednesday, November 5, 2008

quinoa, glorious quinoa

I am so happy The NY Times published an article on quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) because it is yummy and nutritious.

Basic Steamed Quinoa
Many recipes for quinoa suggest cooking it like rice, in two parts water for one part quinoa. This works, but the grains are fluffier if you cook them in three parts water and drain the excess water once the quinoa is tender. The tiny seeds swell to about four times their original size, so 1 cup uncooked quinoa yields about 4 cups, enough for 6 to 8 servings.

1 cup quinoa
3 cups water, chicken stock or vegetable stock
1/2 teaspoon salt (more to taste)

1 Place the quinoa in a strainer and rinse until the water runs clear.

2 Bring the water or stock to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff and serve.

Yield: about 4 cups, serving 6 to 8

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator and can be reheated in a microwave or in the oven.

Tuesday, November 4, 2008

a talented crew

Today was a very long, yet very satisfying, photo shoot day. I worked with an incredible crew of New York City talent at a stunning location. Noe DeWitt, the photographer, with his subtle sense of humor and easy going approach, made a tough day enjoyable. Here is some of Noe's travel work from St. Petersburg, Russia.
Jocelyne Beaudoin, the prop stylist, brought gorgeous things and a sunny attitude. Here is some of Jocelyne's work, which I pulled from her website.


Of course it was through the efforts of my photo department that the whole day went so smoothly. I learned a lot today, and feel fortunate to have been surrounded by such talented, and inspiring, artists.

Monday, November 3, 2008

inspiring settings

It's November, and time to start thinking about Thanksgiving tables. Here are some inspiring and yummy settings.


photography by Mikkel Vang

Sunday, November 2, 2008

spooky halloween

My Medusa interpretation got a lot of attention at a Halloween party last night. Many said it was one of the spookiest costumes they have ever seen.