Anh-Minh

Forage Haberdashery

by Anh-Minh on November 5, 2014

forage_eyeglasscasesYep, it’s the first week of November and I’m trying to get a head start on my holiday shopping. I remember first coming across the work of the very talented Stephen Loidolt and Shauna Alterio of Forage Haberdashery and Something’s Hiding in Here about four years ago, after they did a show at The Curiosity Shoppe in San Francisco. (Those of you who’ve been Anthology readers for a while may recall that their Philadelphia home was featured in Issue No. 6.)

I have some of Stephen and Shauna’s early pieces—bow ties as well as artful objects—and truly treasure them. I was thrilled to see that they’ve expanded their line to include scarves and eyeglass cases, two things that I definitely have a use for. I love that they continue to handcraft their wares, incorporating new, vintage, and deadstock fabrics. Everything is one-of-a-kind and limited edition, so get ‘em while you can—for yourself or those on your holiday list. Plus! Now through November 9th, sale items are an additional 30% off with the promo code FALL.

forage_scarves If you’ve got a few minutes, be sure to check out the Dreamers + Doers: Forage Haberdashery video (by Urban Outfitters) that offers a glimpse of Stephen and Shauna’s home, studio, story, and work process—along with their adorable son Sawyer:

{ Images via Forage Haberdashery }

{ 0 comments }

Orla Kiely Kids Bedding

by Anh-Minh on November 4, 2014

orla_kids_boats

I wish designer Orla Kiely would open a store in San Francisco! But since she hasn’t yet, I frequently pop over to her online shop to see what’s new (and maybe on sale). I recently noticed these kids bedding collections and have to say: If my nieces and nephews were younger, I would totally be nudging them to re-do their rooms to include one of these patterns.

Shown here, top to bottom: Around the World | Birdwatch | Dandelion | Cars

orla_kids_birds

orla_kids_dandelions

orla_kids_cars

{ Images via Orla Kiely }

{ 0 comments }

Banana-Salted Caramel Pie

by Anh-Minh on October 31, 2014

bananasIf miniature chocolate bars aren’t your thing—okay, even if they are your thing—we’ve got a sweet treat that’s perfect for this Halloween weekend. Today, Melina Hammer is sharing a recipe that is sure to make your mouth water.

Banana-Salted Caramel Pie

When I first made this pie, I thought it would be quite tasty. I never dreamed I’d be willing to fight my husband off for the last slice. This pie is that good. Everyone with whom I share it utters layers of profundities as the flavor and texture hit them.

Best thing? Huge payoff without that much effort. You’ll get a good arm workout in crushing those pretzels and biscuits for the crust, but that makes the indulgence of pie even sweeter.

And about that crust … It’s a delightful sweet-salty combo incorporating hard pretzels and after dinner cookie-biscuits. Choose good quality ingredients and the pie will shine even more: I swear by Martin’s Pretzels, a Pennsylvania dutch-style, which I scored at the NYC Greenmarket. Since having relocated to the south I was concerned I would have to find an alternative, but thanks to the internet, they ship right to your door!

This pressed crust is similar to the one I made for the muscadine marbled cheesecake story last year. The more finely you grind the two, the more readily it will hold together. In this version, I prefer the toothiness of smaller and larger bits together and don’t mind if it falls apart a little. It makes for a beautiful mess! If you choose this route, remember you can always use a spoon to serve it, so the messiness becomes part of the design, rather than a flaw. :)

Lastly, the addition of crème fraîche into the whipping cream helps cuts the sweetness of the caramel and banana slices, in a pretty amazing way. It also helps the cream hold those stiff peaks, which is a nice bonus.

See if you don’t go crazy for this pie too. I dare you to find out.

banana01

CRUST

  • 2 cups cookie biscuits, coarsely broken
  • 1 3/4 cup salted pretzels, coarsely broken (I used chunky, handmade pretzels from Martin’s—crisp, airy, salty, simple)
  • 1/2 cup pastured butter, melted
  • 1/4 tsp freshly grated nutmeg

SALTED CARAMEL

  • 1 cup caster sugar
  • 1/2 cup heavy cream
  • 6 tbsp butter, cubed
  • 1 tsp sea salt flakes

TOPPING

  • 1 cup crème fraîche
  • 2/3 cup heavy cream
  • 1 vanilla bean
  • 4-5 ripe bananas, sliced on a bias**
  • shaved dark chocolate for topping
**Do this at the very end so that the bananas do not brown

banana02
1. Place biscuits and pretzels in a sealable plastic bag and rock a rolling pin back and forth and side-to-side, turning them into crumbs. Empty crumbs into a large bowl, add grated nutmeg and melted butter, and mix until combined.

banana03
2. Transfer mixture into a 9 1/2-inch pie pan and press into the base and up the sides, spreading and compacting the crust evenly. Refrigerate for at least 20 minutes.

banana04
3. To make the caramel, stir sugar and 1/4 cup water in a saucepan over medium heat until the sugar dissolves. Bring to a boil, cooking the sugar until it turns caramel in color, about 10 minutes. Add butter, cream, and the sea salt and be careful, as the hot caramel may spit. Stir until well incorporated. Pour into the chilled pie crust. Refrigerate again.

4. Halve vanilla bean lengthwise and scrape seeds into a bowl, adding in the cream and crème fraîche. With an electric mixer, whip creams and vanilla seeds until sturdy peaks form. Chill in refrigerator while slicing bananas. Arrange sliced bananas in a pattern which pleases you, covering the caramel surface completely, and set aside.

banana05

5. Spoon cream onto bananas, swirl topping to cover, and sprinkle with shaved chocolate. Keeps for one week refrigerated in a sealed container. If it lasts that long …

banana07banana08

{ Text, Recipes & Photographs by Melina Hammer for Anthology Magazine }

{ 7 comments }

David Baerwalde

by Anh-Minh on October 30, 2014

davidbaerwalde1Yesterday, while browsing at one of my favorite local shops, Hudson Grace, I came across the work of David Baerwalde—the Atlanta artist behind these wonderful wooden cakes. (I’m kicking myself for not taking a photo at Hudson Grace, where his pieces were beautifully displayed on domed cake stands.)

According to Hudson Grace proprietor Monelle Totah, Baerwalde creates the slices with a wood form that he embellishes with wood shavings and such to mimic the look and texture of a layer cake. In this YouTube clip, you can see part of his process (and learn more about the artist). But if you’re in the Bay Area, be sure to pop into Hudson Grace’s San Francisco or Larkspur locations to check out Baerwalde’s cakes—available in “chocolate” and “vanilla”—in person.

P.S. Tomorrow, we’ll be posting a recipe for a real sweet treat that you won’t want to miss!

davidbaerwalde2

{ Images via David Baerwalde }

{ 1 comment }

Living Room by House of Honey

by Anh-Minh on October 24, 2014

houseofhoney1I have admired the homes done by Tamara Kaye-Honey of House of Honey for years; she has this refined yet fun sensibility that I just love. Yesterday, during a visit to Decorist founder Gretchen Hansen’s house, I had the pleasure of meeting the Los Angeles-based interior designer. Tamara was enlisted to work on Gretchen’s living room, and the entire scheme was developed virtually (Decorist is a site that specializes in e-design).

A photo of the living room was posted to the Anthology Instragram account yesterday, and I wanted to share a couple more images of the space here. Tamara incorporated some of the homeowners’ existing pieces into the design, which includes some chairs that I’m seriously coveting now (the tri-legged leather sling, the carved wood hand-shaped chair).

houseofhoney3 houseofhoney2

While Gretchen wanted to stick to a fairly neutral palette, as you can see from the photos below of Tamara’s retail showroom in Pasadena, she also enjoys working with color.

houseofhoney5 houseofhoney7 houseofhoney6

 

 

{ 0 comments }