Flowers & Jewelry

Valentine's Day Deluxe Gift Set

Teaming up with Nicolette Camille for a special Valentine’s Day sale.

Choose a stunning floral arrangement paired with a specially priced 2-set of Suippo Bangles. Have the gift delivered to your sweetheart or pick it up from our open studio hours. Just PRE-ORDER by Monday, February 11.

Open studio hours are Noon-8pm on
Wednesday, February 13th
Thursday, February 14th

Go Love!

hey, once in a blue moon…

Once in a blue moon I like to sell jewelry sans internet. Please visit me at the Of A Kind Roadshow where I will be offering a 20% discount on several pieces from my line. The venue is super fancy advertising agency, Wieden + Kennedy New York. Ironically, my career as a graphic designer ended at an ad agency just a few doors down (less fancy).

I designed some postcards just for this occasion too. They came out pretty alright, I think. Hope to see you there!

heritage foods: icebox cake

icebox cake

icebox cake

icebox cake

icebox cake

I don’t eat dessert, but sometimes cake is inevitable. There are two cakes that I crave on such occasions. Crepe cake from Falai and Ben’s mother’s icebox cake. They’re essentially the same thing — super thin layers of pastry between fresh whipped cream. So simple, so delicious, and not all that sweet.

This cake uses Anna’s Swedish gingersnap cookies. Here’s a slightly fancier Martha version.

heritage foods: morcon

morcon
morcon
morcon
morcon

Legend has it, upon marrying my dad, my mother was taught by my grandmother (his mother) how to make certain Philippine dishes in order to be a good housewife. So in suburban Connecticut, a Finnish immigrant housewife cooks for Filipino immigrant husband as instructed by remote Filipina mother-in-law that she has met maybe twice. No presh.

Well she learned them alright and we made those same four dishes ALL THE TIME… chicken and pork adobo, sotanghon, pancit bihon… and on special occasions we had morcon. Flank steak stuffed with sausage, carrots, pickles and eggs, seared then braised. The hardcore version has hotdogs and cheese in it. My house did more of a roast with linguiça or chinese sausage and bacon instead of hotdogs. No cheese.

This Christmas, Ben and I were inspired by the latest episode of Top Chef and felt we could pay tribute AND update at the same time. Carrots, eggs, chorizo, and cornichon. Made gravy and a side of mash. So pretty, so good. MMM!

heritage foods: Karajalan Piirakka

KPs

KPs

KPs

Growing up, one of my favorite things to eat in Finland was Karajalan Piirakka. Heavy, bland, Finnish food at it’s absolute finest. You top them with “egg butter” which is hard-boiled eggs mashed with room temperature butter. Sounds questionable? It totally IS, but nostalgia is nostalgia and they are undeniably delicious.

So when I first brought Ben to the motherland, I kept making the biggest deal about them, so maybe he’d feel challenged to study them and try to make them at home. He’s been practicing, and this Christmas morning he made the best batch yet. We use a recipe from a Beatrice Ojakangas book, but here’s a similar recipe

The Nog

eggnog
eggnog
eggnog
eggnog
eggnog

For the past few years, Ben has been making his eggnog at the end of the summer and aging it until the holidays. Each gallon jug has about a dozen egg yolks, sugar, milk, cream and about a liter and a half of hard liquor. The combinations vary, but bourbon is usually the lead with brandy, cognac, or rum supporting.

To serve, we whip cream and egg whites so each glass is equal parts nog and froth, nutmeg grated on top.

We will not show up at a holiday party without at least a jar full of this stuff. It’s hardcore, but everyone who says they don’t like eggnog tries this and AT LEAST says, “eeeeehhh… this is pretty good!” and then finishes their glass.

Here’s the inspiring recipe.

i, like, need this

wiksten fjord hat
wiksten fjord hat

I wish I had the transcript to my conversation with Ben last Sunday morning. I was telling him that I’ve been wearing the same damn hat for the last six winters because I never think to shop for one that I like. This thing is a hand-me-down, 1980s clearance purchase from Sears that I keep for sentimental reasons only. It’s itchy and makes my head look like a mushroom. MEANWHILE, this whole time Ben thought it was like, my JAM because I kept wearing it winter after winter. “Oh there goes Fay in her favorite grey beret.”

So I’m setting a timer to buy up one of these Wiksten hats before they sell out. It’s exactly what I want!