Annie's Blog :: Annieglass

The Sedgwick County Zoo

AnnieM — Wed, 16 May 2012 08:36:20 +0000

Meet Kinali, an 11 month old Sumatran orangutan at the Sedgwick County Zoo in Wichita, Kansas. Isn’t he cute? The Koch Orangutan & Chimpanzee Habitat is a really impressive part of the zoo. In 1988 the Sedgwick County Zoo was selected as the first site of observer training workshops for Jane Goodall’s ChimpanZoo Project. Researchers from zoos throughout the country received training from Dr. Goodall and her colleagues in the methodology of recording chimpanzee behavior. Through this program, zoos are able to exchange information on the effects of exhibit modification and behavioral enrichment.

We also got the chance to see the giraffes being fed. I was so lucky to get a behind the scenes tour with my family of the Sedgwick County Zoo of Wichita. Everyone is so helpful!

A Night In Kansas

AnnieM — Tue, 15 May 2012 15:20:41 +0000

I arrived in Wichita last night for my event today — please come by the Plaid Giraffe today from 11am to 2pm to say hi — and have been able to do a little visiting and sightseeing. The great thing about doing these trunk show tours is getting to meet so many of my customers and being able to visit so many interesting places. I love to get the flavor of each town I visit and that definitely includes the food! We had dinner last night at the Newport Grill which is known for some of the best seafood in town. I had the diver scallops which were gorgeous.

Afterwards we stopped by local institution The Donut Whole in Old Town Wichita. Housed in a historic brick building with a rooster (!) on top, the Donut Whole is truly one of a kind, with it’s funky Americana decor and encompassing an art gallery, live music and a coffee shop. The fun donut creations, decor, music and coffee keeps the line going late into the night at the Donut Hole — the place was hopping at 10:30 on a Monday night and they have a 24-hour drive-through window. We checked out the Coconut, Lazy Boy (chocolate donut covered in pretzels), PB&G (peanut butter & grape) and Chocolate Peanut Wichita flavors….yum!

On The Road — to Wichita

AnnieM — Mon, 14 May 2012 09:53:52 +0000

South African bush elephants at the zoo

I’m traveling again this week for a trunk show May 15th at the Plaid Giraffe in Wichita, Kansas. If you are in the area, please stop by — I will be there from 11am to 2pm tomorrow. Be sure to check out an exclusive piece made for the Plaid Giraffe that benefits the Sedgwick County Zoo. The Zoo is home to more than 2,000 individual animals of nearly 400 different species and it has been ranked among the best zoos in the country.

Cupcake Crazy Tour: Lemon Honey Cupcakes

AnnieM — Fri, 11 May 2012 00:05:20 +0000

Remember sisters Brooke & Laurie Alvis who tied as winners of the cupcakes contest in Mississippi? Here is the recipe for the winning Lemon Honey Cupcakes.

Lemon Honey Cupcakes Recipe

2 3/4 cups all-purpose flour
3/4 teaspoon each baking powder and baking soda
1/2 teaspoon salt
1/2 cup reduced-fat sour cream
1/4 cup milk
1 1/2 tablespoons grated lemon zest
4 tablespoon(s) lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup honey
1/4 cup sugar
3 large eggs

Lemon-Honey Frosting

1 cup (2 sticks) unsalted butter, softened
1/4 cup honey
1 1/2 tablespoons grated lemon zest
4 cups confectioners’ sugar
7 to 8 tsp lemon juice
Few drops yellow food color

Bumblebee decoration

Tootsie Roll
2 piece(s) of string
Yellow peanut M&M
Brown food marker
Clear spice drop candies
Small cookie cutter

Directions

Heat oven to 350°F. Line 24 muffin cups with paper liners.
Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed.
Beat butter, honey and sugar in large bowl with an electric mixer 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended.
With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined.
Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in confectioners’ sugar until blended. Beat in lemon juice and a few drops food color until mixture is fluffy and pale yellow.
Spoon into a large ziptop freezer bag, snip off one corner and pipe onto cupcakes, or just spread frosting onto cupcakes.
Tear off a piece of a Tootsie Roll and roll between the palms of your hands to make a thin string. Wrap two pieces of string around a yellow Peanut M&M for body of bee. Using a brown food marker, draw two dots for eyes. To make wings, roll out clear spice drop candies and cut out a 1⁄2-in. circle using a small cookie cutter. Cut circle in half; attach each half by pressing into the front band of Tootsie Roll on the body of the bee.

Annieglass Tours & Pours

AnnieM — Thu, 10 May 2012 12:06:15 +0000

If you are in the Santa Cruz area, please join us at our Watsonville studios for our Tours & Pours, where you can see how Annieglass is crafted and also taste some amazing local wines. And if you like what you see — and/or taste — you can bring some home with you.

Each Friday, Saturday and Sunday we have free tours of the studio at 11:30am and 2pm. We welcome walk-ins or you can reserve in advance by calling (831)761-2041 x21 or online: tours@annieglass.com

And on Fridays, Saturdays and Sundays from 12:00 pm to 4:30 pm we will be pouring tastes of Santa Cruz and Monterey County wines. You can sample 3 wines for $5 , 5 wines for $8 or 7 wines for $10. If you buy a bottle to take home, the tasting fee is waived.

On the Tasting Table this Weekend:

Malvasia del Fiore (from White Hart Winery) – $15/bottle
A lovely and quaint spring wine – Malvasia originated in northern Italy. This wine has lovely, perfumed aromas of honeysuckle, apricots, citrus and almonds. It’s delicate and mysterious in its simplicity and exotic flavors. Though technically a dry wine, it has an impression of bare sweetness due to the flowery flavors and its silky texture. A real treat!

Beauregard Chardonnay, Santa Cruz Mtns, Estate – $25/bottle
Ripe, Granny Smith apple nose, with Meyer lemon and yellow flowers greet the nose. White peach and pear linger on the palate, with vanilla and nutmeg from oak aging. It finishes with good minerality that reminds us of a white Burgundy.

Alfaro Estate Chardonnay- $20/bottle
Intense flavors of pear, apple and white peach are followed by a hint of lemon curd. Creamy vanilla and honeyed oak are surrounded by a crisp finish. Aged for 8 months in 40% new oak.

Pandol Pinot Noir – $24/bottle (Regan Vineyard Grapes)
This Pinot is spectacular in every way; the nose is deep with heady perfume and intrigue leading to a creamy and round palate of rich fruit that is full of vibrant and vivid flavors. There is violets, roses, blueberries and plum galore, before the classic core of cherry fruit stamps its self front and center, and in the background there is tea spice, cola bean, vanilla and a hint of mineral essence. The texture is ready silky and glorious.

Joullian Zinfandel Sias Cuvee – $18/bottle
Joullian is tucked deep in Carmel Valley, on Chachagua Road. Only red grapes are grown here, and Joullian has the distinction of being the only Zinfandel grower in Carmel Valley. This garnet red wine opens up with blackberry, anise and rose elements in the nose. Ripe blackberry and plum flavors are broad with a smooth finish of anise, vanilla and blackberry. A lovely wine that has structure, but still retains the full body that we all love in a Zinfandel.

La Honda Winery Exponent - $18/bottle
(Cabernet/Sangiovese/Merlot/Grenache-all SCM grown)
This complex blend offers aromatic ripe berries and spices married with light cedar notes. A well-rounded palate of black cherry and cigar box leads to lingering toasted oak on the finish. Plum, chocolate and dark fruit with a hint of herbs. Savor the full fruit with hints of ripe boysenberry. The finish is beautifully balanced with velvety tannins.

La Honda Winery Salinian Block – $24/bottle
(Blend of 4 Cab vineyards-all SCM grown)
The ‘Salinian Block’ is a granitic geologic rift that runs through a portion the San Andreas Fault at the spine of the San Francisco Peninsula. This 100% Cabernet Sauvignon blend is derived from a careful selection of our best Cabernet vineyard lots along the hardscrabble east-facing slopes of the Santa Cruz Mountains. This medium-bodied Cabernet is characterized by its full smooth tannin content which serves to provide structure and intrigue while supporting the rich fresh fruit characteristics. The flavor profile includes plum, cherry, blackberry, blueberry, warm spice, vanilla, tobacco and sometimes leather aromas.

Pelerin Roussanne Les Tournesols -
Made from a grape grown in the Rhone valley of France, and is one of only two white grapes allowed in the famous Chateauneuf-du-Pape red wine from that region. Here, it is a peachy, aromatic wine with notes of William pear, lychee and honeycomb.

Pelerin Pinot Noir Santa Lucia Highlands -
A new release from Pelerin, it is full of fresh earth, bright candied strawberries, bing cherries and asian spice in a bright frame.

Pelerin Syrah Les Violettes -
Syrah lovers will flip over this juicy style with a core of dark cherry, red plum white pepper and anise. A dense and delicious wine.

Water Saving Tips: Your Wardrobe

AnnieM — Wed, 09 May 2012 02:03:31 +0000

My visit to the Monterey Bay Aquarium last week got me thinking of water conservation and protection. Did you realize that our clothing is a major drain on water resources? Some tips to conserve.

1) Only run your washer with a full load.
2) Using concentrated detergents requires less water than others. (Also looks for eco-friendly detergents and cleaning supplies)
3) The production of clothing takes up huge amounts of water. Consider adding fewer clothes to your wardrobe each season. Or shop vintage. There are also several clothing lines that make clothes from repurposed fabrics which is an eco-friendly process.
4) Buy local. Buying clothing that has been produced as locally as possible minimizes the water and energy needed to transport products from elsewhere around the globe.
5) Patch your jeans. Each pair of jeans takes 2,900 gallons of water to produce. Whenever possible try to repair or repurpose your pants.

Spring Suppers: Spinach and Eggs

AnnieM — Tue, 08 May 2012 06:49:02 +0000

___________________

One of the best things about Spring is all of the flowers and all of the new produce that is coming into season. While we have amazing farmer’s markets all year round in California, but it’s always exciting to see some spring favorites. And the great thing about in season produce is that you don’t have to do much to make it taste amazing. Which makes making Spring suppers a snap. This Eggs and Spinach dish could not be simpler but it tastes like a treat. Take some fresh baby spinach and saute it with a little olive oil and garlic. Just a few minutes is enough. If you can get them, try replacing your normal cloves of garlic with some young green garlic, garlic scapes or ramps, all members of the allium family that you can only find for a few weeks in spring.

Then top with a cooked egg of your choice, either fried or poached. Either works well here — fried is a little simpler than poached if you are in a rush. Fried eggs taste more like the butter or oil in which they’re cooked — which is not a bad thing. Poached eggs tend to have more of a pure egg-y flavor. And that’s it. The runny yolks create a lush sauce for the spinach and the whole thing tastes like you put in way more effort than you did. Try this with a rosé wine from your local region, or I am of course partial to a good Santa Cruz rosé!

Cupcake Crazy Tour Goodies: Mocha Caramel Cupcakes Recipe

AnnieM — Mon, 07 May 2012 00:04:44 +0000

Our Cupcake Crazy event at Everyday Gourmet in Ridgeland during my trunk show trip through Mississippi was notable for more than the wonderful setting and hospitality. It was the only tie in the Cupcake Crazy competition with sisters Brooke & Laurie Alvis sharing the prize They made Lemon Honey Cupcakes & Mocha Caramel Cupcakes which were both so good. They agreed to share their recipes so you can recreate these treats at home. First up: Mocha Caramel Cupcakes

Mocha Caramel Cupcakes Recipe

Chocolate Cake:
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract Paper baking cups
Vegetable cooking spray

Mocha Frosting:
1 cup butter, softened
3/4 cup unsweetened cocoa
1/2 teaspoon salt
2 teaspoon coffee extract
2 (16-oz.) packages powdered sugar
1/3 cup whipping cream

Toppings:
Coarse sea salt
Candy espresso beans
Caramel Drizzle:
1/2 cup butter
1 cup sugar
1 cup whipping cream

Preparation: Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. To prepare frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with cream, beating at low speed until blended after each addition. Beat at high speed 2 minutes or until creamy. Makes about 5 cups. To prepare drizzle, cook butter and sugar in a 2-qt. heavy metal saucepan over high heat, stirring occasionally, until mixture is caramel-colored, about 4 to 5 minutes. Remove from heat, and slowly add cream, stirring constantly until blended. Return to heat, and bring to a boil; cook 1 to 2 minutes, stirring occasionally. Cool. Makes about 1 1/2 cups. Frost each cupcake with Mocha Frosting using metal tip no. 12. Drizzle each cupcake with Caramel Drizzle; top each with about 1/8 tsp. sea salt and 1 espesso bean.

Watermelon Margaritas for Cinco de Mayo

AnnieM — Fri, 04 May 2012 20:54:56 +0000

This weekend is Cinco de Mayo. Cinco de Mayo is commonly mistaken for Mexican Independence Day but it’s not — Independence Day in Mexico is on September 16th. Cinco de Mayo commemorates the 1862 Battle of Puebla, when the Mexican army claimed an unlikely victory over French forces. It is celebrated regionally in Mexico, but outside of the country it is a day of national pride for Mexicans around the world. Join in the celebration with these lovely watermelon margaritas. Take a cocktail shaker and add 2 ounces of blanco tequila, 3 ounces of watermelon juice and a dash of agave syrup, or the sweetener of your choice. Fill the shaker with ice and shake. Serve over ice.

Another Funny Man I Know — First Friday with Peter Vizzusi

AnnieM — Thu, 03 May 2012 15:49:19 +0000

the artist at work

As if an evening with David Sedaris wasn’t charming and entertaining enough for one week, this Friday I’m really pleased to be welcoming another talented, intelligent and humorous man to Annieglass for First Friday — artist Peter Vizzusi.

I have known Peter since 1977 when I was a student compiling a map of glassblowing studios in the San Francisco and Monterey Bay areas. The Glass Art Society convention was being held in Monterey that year and I was going to be part of it. It was a great way to see and visit the studios and meet the artists. Peter was apprenticing to another glassblower at the time.

Flash forward to today and Peter is a much beloved and renowned glass artist. At his Magic Sands Glass Studio they are known for exquisite Italian-inspired vases and their re-interpreted Tiki glasses. Using ancient techniques to fashion luxury glass, all of their pieces are finished “at the fire”; from molten glass to finished vessel.

Here’s an excerpt from an interview I did with Peter in advance of our event this weekend. If you are in the area, please do stop in, you won’t be disappointed.

AM: You are so well loved in this town and it is well deserved. It is an honor and a pleasure to sell your work. We are going to have a great time at First Friday May 4 from 5-8 at my downtown store.

PV: Love First Friday, and I’m looking forward to showing my current work, and just hanging out among your great collections. Your store is beautiful, the Annieglass line always fresh and extensive, and you’ve got an “eye” for the good work.

I could bring a video, I guess, but I’d rather pantomime the glass blowing process. I’ll bring along a blowpipe and some tools and try not to knock any glass off the shelves…

AM: Tell me Peter- how did you get started working in glass so VERY long ago?

PV: I was born somewhere between Murano and Guadalajara, to an Italian family. My mother was smart and good-looking, and Pete Sr. was a very good wood craftsman; first as an apprentice working on quatrefoil windows at Grace Cathedral, later as a draftsman and builder of fine custom homes.

I was academically inclined, but later, at SJSU, took some photography and ceramics classes. The ceramics department at State was the “happening” place. One of my roommates was working on his Master of Art, and I made the acquaintance of David Kuraoka and Shigeru (Dick) Miyamoto (ceramic artist and teachers); admiring even the discarded shards of broken Kuraoka pots, and later travelling briefly in Italy with Miyamoto.

Later, a week after having been blessed by Pope Pius VI, in Piazza San Pietro, I found myself wandering around an almost-deserted and wintery Venice, BEATIFIED (as I’ve come to realize), but HOPELESSLY lost; and I think I remember catching the “vaporetto” out to Murano, not to see the glass work, but simply to get re-oriented on my tattered and soggy “Traveler Guide to Venice”.

There was no great epiphany, but apparently I had been “chosen”, because a year later, owing to my above-average dexterity, resistance to catching on fire, and general “availability”, I had a job at Silly City (later Strini Art) Glass.

I later returned to SJSU as a grad student and took Bob Fritz’s glass classes, but very few really knew what they were doing at that point.

AM: When did you start Magic Sands Studio and where? Tell me about picking that name and the logo by Mott Jordan?

PV: “Magic Sands” (on the Big Island) was simply the caption under a photo in a surfing magazine that had stuck with since I was a kid.

I wanted the logo to depict the two main stages of glass blowing, and the two burly WPA-type workers actually evolved from an earlier Socialist Realism version. Mott can draw, and he got the hands anatomically correct. It has been ripped off at least once, to my knowledge.

I had joined the Santa Cruz Art Center at its inception, and when I was ready to build my first shop, in 1979, I’d had some experience building furnaces and running a hot shop, so I was able to make a decent mechanical drawing (thanks dad) to show the landlords and the city.

I had a total budget of about $10,000, a ’65 Chevy pickup, a welder, a drawing, some used firebrick, and an account with the big glass cullet dealer in West Virginia. Plus the Bay Area had ten different scrap metal yards, and you’d be surprised what you can find by the side of the road…

AM: Your tumblers and lovely vases are an icon in this town. When I was house hunting a few years back I saw your glasses in nearly every home I looked at. They feel good to hold, they are so durable and the patterns are so distinctive. I must confess; I have even used one to hammer in a nail when I could not get my hands on a hammer…OK it was a brad but still- it is remarkably durable. How is that possible?

PV: You know, they make stair treads of glass, don’t they. It weighs about 144 lb. per cu. ft., so, maybe that was one of my “earlier” tumblers.

Annealing is important, of course, but a piece that is finished, that is, opened, by hand, “at the fire”, will always have a more durable lip and more integrity as a whole than a factory-blown, cold-cut, fire-polished piece. I jump up and down to reheat those glasses way more often than I probably need to.