banquet

a cup of jo

also happy to have the neon heart print featured on joanna goddard's great blog, a cup of jo!

white hot

sometimes i wonder how i can love such disparate things  so equally, but then again, things are not always so different.

• art + table + brass in tyke o'brien's home via the brilliant book/shop.
• aluminum + brass + wood in the bloc deluxe necklace from ladies & gentleman studio at sight unseen.
• high fire pink glaze + blossom branches by betty feves.
• black + white capara silk trousers from maryam nassir zadeh
• chalkboard + tile + bamboo + pink wallpaper at little circus.  love her strong, kid-friendly aesthetic.

beci orpin for ganim's store

must admit, especially having mushrooms on the brain, i am completely charmed by these mushroom cannisters, by beci orpin for the new ganim's store (the tops come off so you can stash your flour etc inside).

 

martha stewart!

very excited to be on the martha stewart blog today!

frolic and preserved lemons

hello!

we have a guest post up on frolic today.

and while it may seem counterintuitive to be messing with lemons when so many other things are at their peak, i know that in a month's time i'll be craving their bright and sunny flavour. definitely an acquired taste, as a scattering of tiny cubes or tossed into a vibrant relish, salty preserved lemons are just the thing to accent the rich stews and braises we'll be eating.

my recipe is a mix of three or four i've tried:

• about a dozen organic lemons: half cut as directed, half juiced
• salt (i use what's on hand, in this case kosher)
• a bay leaf, or cinnamon stick, or peppercorns etc
• a large and impeccably clean glass jar

because in the end it's the peel i'll be eating, i use organic lemons. give them a good scrub and quarter lengthwise, slicing ALMOST all the way through. working over a bowl i pack salt into each lemon "flower," and layer them into my jar with a bay leaf or two, peppercorns, or just plain. when the jar is full, i scrape in my juicy salty mess from the bowl, push the lemons down tight, and pour on the lemon juice until they are almost covered. after a day or two they will start to release their juices and you can add more juice then, to cover.

put them to sleep in the fridge, shaking occasionally to distribute the salt. after a month, remove a half or whole lemon and discard the pulpy inside leaving the peel. rinse well, and dice or slice thinly. the flavour is STRONG, but like umeboshi, strangely addictive!

 

origami lanterns

Untitled from Banquet Workshop on Vimeo.

we did a guest post over on frolic, inspired by j & a's and p & c's christmas trees. see more here.

the joni mitchell

...the pirates ship is "the joni mitchell"

and a guest post on the beautiful simple lovely!

snake grotto

LOVE this "schlangengrotte" from the memory of the netherlands, via 50watts.

beefy

 
also wanted to share this sweet mention from erin loechner.

i love our buffalo too!

 

ps i forgot to add, a new post over on open to cool.

t & t & twitter

tams, my business partner in all things banquet, has started a twitter for us (see the link at right). i have to say, i have gone from a non-believer to a quick convert, and not for any of the reasons i expected.

and above is one of the model ships her husband builds. they are AMAZING, and i will for certain be posting more of them.