Today I’m excited to share the second installment of Claudette Carracedo‘s The Mother-Daughter Project, which we’re featuring in the weeks leading up to Mother’s Day. If you missed the first installment last week, you can find it here. When Claudette started photographing these pairs, “the goal was to create an authentic image that speaks to the uniqueness of each mother-daughter relationship.” While she captured the women on film, she also listened to them describe their relationships to one another and recorded some of the most emotive words.

From Claudette: When Kelly and Maisie came into the studio I was a taken aback by how closely Maisie resembled her mom in high school. I hadn’t seen Kelly in over 20 years. I knew Kelly’s youngest daughter, Indie, struggle with breathing as she was born with paralyzed vocal chords and has had a tracheostomy for 12 years. During the session it was clear to me Maisie has been an incredible source of strength for Kelly throughout the years.

From Claudette: Bianca, my sister-in-law, and Elizabeth are family. They connect on a daily basis over the phone, however, the project appeared to have given them a reason to connect on an even deeper level, which was an honor to witness. I felt we all walked away with a few ‘aha’ moments that day.

The subjects in Claudette’s photos include mothers and daughters who are current clients and collaborators; friends and family (among them, her own mother); and even classmates she hasn’t seen in over 20 years. I hope you’ll check back every Thursday between now and Mother’s Day for new installments highlighting The Mother-Daughter Project.

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With spring (finally) here and warmer temps on the horizon, now’s a good time to start thinking about potting plants and adding more greenery to your home. If you’re looking for handsome, yet simple planter options, look no further than these leather adorned terra cotta pots from Love Dart. Described as “the plain terra cotta pot transformed,” the designs feature diagonal cross-stitching on full grain leather. With details like contrasting waxed Irish linen thread and three shades of leather, they make for a great gift for a friend—or yourself. And it’s an especially nice that each is made to order and stitched by hand.

{ Images via Love Dart }

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Anthology Magazine Issue No. 15 Cover

It’s that time again! A new issue is hot off the presses. Issue No. 15/Spring 2014 will be making its way into subscribers’ mailboxes and stockists’ shelves very soon. Today, we’re sharing an online sneak peek—just a small sampling of the stories that you’ll find in our latest release, the theme of which is “Style at Every Age.”

Please note that delivery times do vary by location, so it may take 1-3 weeks for subscription copies to arrive. We hope you enjoy Issue No. 15!

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Captivating and astounding, right? These photographs are by New York-based Bing Wright, and feature reflections of sunsets in shattered mirrors. The series, called Broken Mirror/Evening Sky, was exhibited in the Paula Cooper Gallery. Each piece measures 4-by-six feet, making them incredibly striking. Imagine how completely different the viewing experience is at that large scale, versus on a computer screen. I’d love a chance to see these in person.

{ Images via Bing Wright }

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I have an incredible weakness for good jam or marmalade, and every so often, I find that my cabinets and refrigerator have been completely overwhelmed by too many jars that I’ve stashed away. In times like these, jam cookies are my friend.

These pinwheel cookies are a version of a Finnish cookie called joulutorttu. The traditional joulutorttu have prune jam inside, but any thick marmalade or jam will work—not jelly though, as it’s too thin. Here, I’ve also upped the ante in the pastry: rye flour adds a bit more wheat-y oomph, and a dash of caraway seeds on top provide a crunch of spice. I experimented with a combination of different marmalades, ranging from an exotically tropical Meyer lemon-guava to a traditionally British Seville orange to an extra bitter grapefruit. All were delicious, and it goes to show that with a good marmalade or jam on hand, the possibilities, at least cookie-wise, are endless.

Rye and Marmalade Pinwheel Cookies
Makes 12-14 4″ cookies

Pastry

  • 1½ cups rye flour
  • 1 cup all-purpose flour
  • ¾ tsp salt
  • 1 cup  butter, cold
  • 1 tbsp flavor extract (vanilla, hazelnut, or almond)
  • 7 to 8 tbsp water, cold

Cookies

  • 1 egg yolk
  • 2 tbsp cream
  • 2 tbsp turbinado sugar
  • ½ cup marmalade
  • 1 tbsp caraway seeds

Note: these cookies are best the day they are made, but the unbaked and unshaped dough can be stored for up to 3 days before use.

  1. For the pastry: Combine the rye flour, all-purpose flour, and salt in a bowl. Using a pastry cutter, cut the cold butter into the flour until the size of small peas. Add the extract and mix briefly. Gradually add the water one tablespoon at a time until the dough holds together when pressed between two fingers. There should still be visible lumps of butter—do not overmix!
  2. Form the dough into a rectangle by kneading very briefly. Wrap in parchment paper or plastic wrap, and chill for at least 1 hour, until firm.
  3. Once the dough is firm, roll it out into a large rectangle, about a ⅓″ thick. Fold the short ends over the middle in thirds to form three layers. Turn the dough by 90° and flip over. Repeat the previous steps twice more: roll to rectangle, fold in short ends, turn dough, and flip. Keep the dough cold as you work–if it begins to soften, return the dough to the refrigerator to chill until firm again. Once the rolling and turns are complete, wrap the dough and refrigerate again, about 30 minutes.
  4. For cookies: Preheat oven to 400°F. Prepare two baking sheets lined with parchment paper. Set aside.
  5. On a lightly-floured surface, roll out the dough until about ⅛″ thick. Cut out 4 x 4″ squares and slit each corner diagonally, ending about halfway to the center, like an “X” through the square without the lines meeting in the center. Or use a pinwheel-shaped cookie cutter. Place the squares on the baking sheets, allowing about 1-inch between each cookie. Return to the refrigerator to chill if the dough has softened.
  6. Whisk to combine the egg yolk and cream. Brush the squares with egg wash, and sprinkle lightly with turbinado sugar. Spoon about a teaspoon of marmalade in the center of each square. Fold a cut corner of the square into the center, pressing the pastry down firmly to make sure the corner sticks. Repeat with alternating corners to finish the pinwheel shape. Sprinkle lightly with caraway seeds.
  7. Bake one sheet at a time for 15 – 18 minutes, until the tops are golden brown. Keep the unbaked cookies chilled. Remove from the oven and let the tray and cookies cool completely on wire racks before removing the cookies.

{Recipe and Photos by Stephanie Shih for Anthology Magazine}

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