Through the looking glasses

GLASSES-1GLASSES-7I’ve always had this funny thing where I wanted glasses. They always seemed like a cool accessory. Throughout the years as different types of glasses were trendy I was really jealous. I once broached the topic of buying non-prescription frames from Warby Parker with Alan (who wears glasses) and he thought that sounded pret-ty dumb. BUT THEN….. I saw an instagram story from my friend Paul (definitely being an *influencer*) who was trying out some new blue-light filter glasses from a company called EyeBuyDirectSo I checked them out and decided this was as good an opportunity as any to fulfill my lifelong dream of having glasses. The blue-light filtering lenses is actually great for someone like me who stares at screens all day.

They have a ton of different styles, and lo and behold, the style that spoke to me most was the “Caroline“. Fate!

GLASSES-3GLASSES-9When I put them on, I felt more like myself. I just sort of realized that being a designer for me is totally a whole package deal. My workspace has to be a certain way, my look has to be a certain way. It’s kind of an ever-evolving process but little by little I’m figuring this stuff out about myself.

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2017 Gift Guide No. 3 – The Kids!

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I have to say, some of the most beautiful products I see these days are for kiddos. That could be because I am a parent and that stuff just naturally crosses my path, but seriously! It’s never been easier for kids to be as design-savvy as their grown ups. These are skewed for babies and toddlers but if you’re shopping for older kids you’ll find good stuff from these same shops.

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1 — Forest Friends Crib Sheet  2 — Blockitecture Parkland  3 —  Bamboo Dinner Set
4 — Planet Blocks  5 — Play Food  6 — Wooden Car  7 — Cozy Sweatshirt
8 — Slipper Moccasins  9 — C is for Castle  10 — Gemstone Crayons  11 — Xylophone

Holiday Cards

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Our Christmas cards this year are from Artifact Uprising, a company I’ve loved and patronized for years now. I feel conflicted using design templates sometimes; I feel like I should use it as an opportunity to make my own. But they make it just so damn simple and convenient. Even easier is that we got real live family photos taken by my pal Cody KartarikIt was such a great shoot and I felt like I had to do one of these multi-photo cards.

2017CARDS-52017CARDS-1I love the Artifact Uprising designs because it feels like something I would do. They’re so simple and type-driven. They make it easy to give up control, and it takes like 5 minutes to put together. They’ll even address your envelopes if you’re so inclined. 2017CARDS-6

Bonus: Artifact Uprising is a cool company to make photo gifts for people. I’ve given my mom a little calendar the last few years. They have a big sale today and you should go check it out.

(p.s. it sure looks like this is a sponsored post, right? well, it’s not! I just think Artifact Uprising is neat).

Simple, last minute dishes to bring to Thanksgiving

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Oh festive times! We have some good stuff today and I’m really excited to share it. Addie and I collaborated on a Thanksgiving-centered recipe post, with us both contributing food. If you’re like us, and are going to a big family gathering this Thursday and need to bring something, we have a few ideas for you that are easy and guaranteed to be a hit. I also had a great time styling this shoot, especially the little rotisserie chicken (which isn’t featured in this post, it’s merely decoration) which is like, so tiny. Enjoy, and Happy Thanksgiving!


Appetizer: Rosemary Sea Salt Flatbread CrackersTHANKSGIVING2017-2

(This is Caroline speaking) I think Rosemary is one of the most magical herbs. It smells amazing and I even love it for its aesthetic quality. I love using it in savory dishes, especially this time of year. A few years ago I made some rosemary flatbread crackers using a friend’s recipe for a Christmas party we were throwing and it was just so insanely quick and simple and I thought it would work equally as well as an appetizer for Thanksgiving dinner. They go great with a soft cheese like brie, and Addie whipped up some compote using leftover cranberries from her tart (see further down). 

Ingredients

– 1½ cups all purpose flour
– 1 teaspoon coarse sea salt
– 1 teaspoon sugar
– 1 Tablespoon fresh rosemary, finely chopped
– 1½ Tablespoons Olive Oil
– ½ cup water
– extra sea salt for topping if desired.

Method

Preheat oven to 500 degrees. Place flour, salt, sugar and rosemary in a bowl, whisk to combine. Then stir in water and oil, stir until fully combined.

Turn dough out onto a lightly floured piece of parchment paper (slightly larger than your baking sheet.) Roll the dough until it is about th of an inch thick. you may need to add a bit of flour because the dough is quite sticky. Try to keep the thickness as even as possible. Trim the edges if you want. The edges tend to be thinner and so they may burn in the oven before the rest of the crackers are done. Cut the dough into squares using a pizza cutter. Brush with a little water and sprinkle with more sea salt if desired. Use a fork to prick each square a few times. Transfer the dough, still on the parchment paper, onto a baking sheet and place it in the oven. Immediately reduce heat to 425. Bake for 12-17 minutes, or until crackers are starting to become golden.

(recipe from Fox and Briar)

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Cranberry Compote

Ingredients

– 1 orange
– 2 cups (8 oz.) fresh (or frozen, thawed) cranberries
– 1 cup sugar
– 1/4 cup fresh orange juice
– 1/2 teaspoon vanilla extract

Method

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl. Combine zest, cranberries, sugar, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Chill until cold.

Gently stir orange segments into compote.

Side: Caramelized Brussels Sprouts

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I was so pleased with myself for planting something green that I’m still able to harvest this late in the year. It coincided nicely with the holiday, and since Brussels sprouts are so common with Thanksgiving feasts these days, I decided it was a perfect simple side dish for this post. This preparation of Brussels sprouts was the first way I started cooking them after I started consuming them on a regular basis. There’s about a million recipes out there, but I think the simpler, the better. They just need a good deep caramelization, instead of a quick flash sauté. Once they get a good color on them and soften up, they’re done.

Ingredients

– Trimmed, halved Brussels sprouts (roughly 2 cups)
– 3 Large cloves garlic, minced
– 1/2 large shallot, diced
– 3 tablespoons unsalted butter
– Fresh lemon juice
– Salt and pepper

Method

Melt butter in a sauté pan. Add sprouts, shallot and garlic, and stir around. Let the shallot soften and the Brussels get some color, stirring frequently to prevent burning. Add a generous squeeze of lemon towards the end of cooking along with salt and pepper to taste.THANKSGIVING2017-6 THANKSGIVING2017-8THANKSGIVING2017-15

Dessert: Cranberry Curd Tart

THANKSGIVING2017-12I’ve admired this recipe from The New York Times for a long time, but I’ve been intimidated by the process of making the curd and the fussy preparation of the crust. I decided I could start simple and use a store bought crust, which really fits the spirit of what we’re going for here- simple last minute Thanksgiving dishes. The curd was stupid simple to make and it barely took any time at all. The fresh cranberries are pure garnish, but they add a really lovely extra bit of color.

Ingredients

-Pastry Crust

For the curd
-2 cups fresh cranberries
-Peel and juice of 1 large orange
-1 cup sugar
-1 stick unsalted butter (softened)
-2 eggs plus 2 yolks

Method

In a large sauce pan combine cranberries, sugar, orange juice and peel (be careful not to include any of the bitter pith with the peel) over medium heat. Heat for about 10 minutes, until the cranberries have softened and popped. While the cranberries are cooking, crack two eggs plus two egg yolks into a large mixing bowl and whisk gently. Set aside. When the cranberries are finished, pass the mixture through a fine mesh sieve (like a chinois) using a ladle to push as much of the liquid through as possible. (Side note: the leftover pulp was turned into a compote that we used for our cheese and crackers spread- waste not!) Whisk the softened butter into the cranberry liquid until completely melted. Slowly whisk the warm cranberries into the eggs to temper until totally combined. To thicken, return to the pot over a low heat until it starts to boil. Stir to make sure the curd has thickened and there are no lumps. Let cool completely to room temperature and set aside.THANKSGIVING2017-10

While the curd is cooling, prepare the crust. Grease a fluted tart pan and press the pastry crust into the sides, cutting off any excess crust. Prick the crust with a fork and bake at 400 degrees for 10 minutes. Once the crust has lightly browned, take out and let cool completely. Once the crust is cooled, pour the cranberry curd into the tart shell and smooth out the top. Bake for about 10 minutes to set the curd.

Optional garnish of fresh cranberries.THANKSGIVING2017-16THANKSGIVING2017-14THANKSGIVING2017-22

 

 

 

 

2017 Gift Guide No. 2 – The Backcountry Hipster

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Hi again. I present part two of my 2017 Holiday Gift Guide (part one is here). I feel a special affinity for this guide today because it’s for people like the ones I met at Socality Camp back in September in Alberta (photo roundup from that still forthcoming…). You’ll find a lot of them on Instagram, gazing dreamily at mountains while wrapped in Pendleton.

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1 — Patagonia Catalog Photography  2 — Blundstone Chelsea Boots  3 — Knit Backpack
4 — Christmas Fir Trail Soap  5 — North Hat  6 — Faribault Throw
7 — Denali Candle  8 — Camp Brand Goods T-Shirt  9 — Woven Camera Strap
10 — Field Notes  11 —  Flash Java Kit 

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