It’s time for my next round of trunk shows. I’m excited to be traveling and meeting up with customers and collectors. I’ll be traveling through the South, please check out the list below and do come say hi if you are nearby to any of these great shops!
April 28th, from 4pm-8pm, I’ll be at Oxford Floral in Oxford, Mississippi
April 29, from 1pm-4pm at Pizazz in Columbus, Mississippi
April 30, 1pm-4pm, come visit at Batte Furniture in Jackson, Mississippi
May 1, 1pm-4pm at Brombergs in Mountain Brook, Alabama
May 2, from 1pm-4pm, I’ll be at Non(e)such in Columbia, South Carolina
Today, April 22nd, is Earth Day. The first Earth Day was in 1970 and is considered one of the first moments of the modern environmental movement. Even though sustainable living is much more a part of our lives than it was in 1970, it’s still an important day to commemorate and to raise more awareness of environmental concerns.
One of my big environmental concerns is water. Climate change, population growth and pollution are all a drain on our usable water supply. Small efforts on everyone’s part can add up to big water savings.
Never use your drain as a trash chute. It’s easy to automatically dump things down the drain to get rid of them, but remember that pouring oils, harsh cleansers, and expired medications means that they will eventually make their ways into bodies of water and taint and pollute them.
Don’t use your garbage disposal either. The sludgey ground food stuff gets extracted in wastewater treatment plants and ends up in the landfill anyway. Plus the disposal uses extra water and electricity. Consider composting your food scraps — If you don’t want to do it yourself, many farmer’s markets have a composting stand where you can drop off you weekly food waste.
Unclog your drains gently. Conventional drain cleaners contain crazy amounts of toxic chemicals, which end up in the water supply. Before you use the big guns, try an eco-friendly unclogger. Or make your own with equal parts plain white vinegar, baking soda and boiling water mixed well and poured down the drain.
Do you ever read Food & Wine magazine? There are often so many great recipes and entertaining ideas in each issue. But as we were flipping the pages in the March issue, we were thrilled to come across an Annieglass Ruffle Bowl in gold! It was in an article called Lessons From A Mezze Master, and it was all about fashion designer Reem Acra and her favorite dishes — both the food and actual plates. “I must have gold” she says, and she collects glasses and plates that are trimmed in metals. We are glad to see that Annieglass is part of her collection and can’t wait to try her recipe for red lentil soup with cumin and fried onions that is in that ruffle bowl in the picture above!
Happy Easter! If you are celebrating, I hope that you are having a wonderful day filled with good friends, family, and good food. A traditional dish served on Good Friday and Easter Sunday is Hot Cross Buns. Here’s a recipe from the California Raisin board.
1 cup milk
2 tablespoons butter
1 package active dry yeast
1 cup warm water (110°F to 115°F)
4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 cup California raisins or Zante currants
2 eggs, well beaten
1 egg yolk, diluted with 1 teaspoon water for topping
Lemon Icing (below)
Scald milk; stir in butter and cool to lukewarm. Dissolve yeast in warm water. Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins until well coated. Stir in eggs, cooled milk and yeast; blend well. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter. Place balls of dough on greased baking sheet about 2-inches apart. Brush each bun with diluted egg yolk. Snip 1/2-inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.
Bake at 400°F for about 8 to 10 minutes or until buns look lightly browned. Cool on wire racks about 5 minutes. Drizzle on icing to make the cross.
Combine 1 cup powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon water; beat until smooth.
No, not the kind of passport you may be thinking about! Passport Days to the Santa Cruz Mountains was introduced in 1993, by the Winegrowers of the Santa Cruz Mountains. Four times a year the winegrowing community of the Santa Cruz Mountains comes together to celebrate the generations of farmers, vintners and families that are the roots of the Santa Cruz Mountains wine region. Over the last 20 years the event has become a beloved tradition among wine lovers who enjoy wines produced by our legendary, artisanal winemakers all within the Santa Cruz Mountains.
The third Saturday of January, April, July and November, passport guests are welcomed into wineries throughout the Santa Cruz Mountains, each offering a unique pairing of artisan handcrafted wines, gourmet food and entertainment. You can take vineyard tours for a grape-to-glass look at Santa Cruz Mountains wine, and meet the winemakers, grapegrowers and sample exclusive vintages from wineries generally not open to the public. And this year, Annieglass in Watsonville is now a destination for Santa Cruz Mountains Winegrowers Association Passport Weekends.
We are pouring Odonata Wines at our tasting bar today, for Passport Weekend! Come meet Denis Hoey and taste his wonderful wines. We are open till 5pm.