GIFT GUIDE: Get Her a Pair of handmade Lip Earrings by Female Alchemy

In our opinion the perfect gift should always be unique and conversation worthy. That simple critiera fits the description of the artistic Lip Hoops earrings that are part of the Female Alchemy jewelry collection by Miami ceramicist Tatiana Cardona, in collaboration with New York jeweler Konstantinos I. Leoussis.

This collection is an homage to female empowerment, imagination, ideals and art, thoughts and words, and runs the gamut from necklaces to rings. What this means is if you were looking for a gift that truly celebrates Her, then a jewelry collection that celebrates Women is the ideal fit.

Tatiana says, “My work started off as an ode to the female artists that paved the way for the rest of us. With time it has since evolved into the embodiment of the fun, creative, lively feminine spirit. Lips carry our words out into the world, and help us articulate the messages we wish to send. My vessels carry their own message of the power in female energy.”

We think that these are fantastic pieces that you are going to want to wear as much as possible, especially while knowing that to the sharp observer there is more to them than meets the eye. The earrings are designed as a pair of lips with the hoop formed from the somewhat erotic and provocative tongue. The Lip Hoops come in either sterling silver or 18 karat gold plate finishes.

Says Konstantinos I. Leoussis, founder of KIL N.Y.C, “The pieces were hand carved from wax, and I also used softer wax to sculpt in a similar manner to Tatiana. I cast them, and all of it is done here in New York City with recycled metal. The Lip Hoop design is inspired by one of Tatiana’s first collections, from a piece that I fell in love with. We both had a really similar idea in mind, and combined them to create something that could be worn daily and makes a statement.”

For Tatiana, the lip motif is inspired by the feminist movement of the 1960s and 70s, when red lipstick stood as a symbol of protest. Of course in our modern day and age, the feminist movement of the 1960s and 70s has evolved into the women’s rights movement of the current millennium. Which means that this collection might not just be a form of celebration, it might also be a form of protest. As the designer puts an edgy and contemporary motif on her creations, she believes they will not be just wearable, but also heirlooms.

The public reaction to the Lip Hoops in particular has been extremely positive. According to Konstantinos, “They have been our best sellers. Several of my friends have supported our work and wear them which is really fun and they fuel a lot of my passion.”

Good for Mother’s Day gifts, birthday gifts, anniversary gifts, holiday gifts, and 5th dates. You can find more of the Female Alchemy Jewelry collection at:
https://www.femalealchemy.com/collections/jewelry

About Female Alchemy

Each piece in the female alchemy collection is handmade by Miami-based ceramicist, Tatiana Cardona. As an artist, she strives to create lively, empowering functional art, to brighten up one’s home. The lip motif is inspired by the feminist movement of the 1960’s and 70’s, when red lipstick stood as a symbol of protest. Cardona’s work has since evolved into a positive and fun way to promote femininity in the sacred and ancient medium of ceramics.

About KIL N.Y.C.

Inspired by a life of travel and antiquities, jeweler, Konstantinos Leoussis created KIL N.Y.C. in 2018, to showcase his love of old-world techniques and motifs. KIL N.Y.C. puts an edgy and modern spin on sentimental jewelry, creating styles that are both easily wearable and instant heirlooms.

 

RECIPE: Upside-Down Apple Pie, from author Courtney Wade

Author Courtney Wade loves the Catskills, and set out to find some of the best recipes she could from this tasty destination for New York State food enthusiasts. In her new book, The Catskills Farm to Table Cookbook, she captured in breathtaking photography not only great recipes, but also features local specialty farms, farmers markets, and top restaurants. She brings it all to the reader to enjoy from their home kitchen.

Courtney shares with us her Catskills-apple inspired recipe for Upside-Down Apple Pie, from The Catskills Farm to Table Cookbook.


Upside-Down Apple Pie

Serves 12

Ingredients

For the Glaze:

¼ cup brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
¼ cup pecan halves

For the Crust Pastry:

2 cups flour
1 teaspoon salt
2/3 cup lard
4–6 tablespoons ice water

For the Filling:

⅓ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
4 cups sliced, peeled apples

Directions

In a 9-inch pie pan, combine brown sugar, butter, and corn syrup, and mix well. Spread mixture evenly in bottom of pan and arrange pecans over mixture.

To create pastry, combine flour and salt in a large bowl. Cut lard into flour with a pastry blender or fork, until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, while tossing lightly with a fork until dough is moist enough to form into a ball. Divide in half. Shape each dough into a ball and flatten into a ½-inch thickness, rounding the edges. Place bottom pastry over mixture in pan, gently pressing to fit pan.

Preheat oven to 425°F. In a small bowl, combine sugar, flour, and cinnamon; mix well. Arrange half of apple slices in pastry-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with remaining pastry. Fold edge of top pastry under bottom pastry and press together to seal edges. Cut several slits in top of pastry.

Bake at 425°F for 8 minutes. Reduce oven temperature to 325°F and bake an additional 25 to 35 minutes, or until crust is golden brown. Loosen edge of pie and carefully invert onto serving plate. Serve warm with vanilla ice cream or whipped cream.


About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

RECIPE: Farro with White Beans & Kale, from author Courtney Wade

The Catskills is in the process of becoming one of New York State’s premier destinations for local food enthusiasts. From specialty farms to farmers markets and top restaurants, this unique foodshed is featured in an exciting new book from author Courtney Wade, The Catskills Farm to Table Cookbook.

The Catskills Farm to Table Cookbook highlights the region, offering glimpses of delicious recipes and breathtaking photography which will take you on a journey of upstate New York and bring these flavors to your very own kitchen.

Courtney shares with us her Catskills-influenced recipe for Farro with White Beans & Kale, from The Catskills Farm to Table Cookbook.


Farro with White Beans & Kale

Serves 4

Ingredients

1 cup dry farro
3 cups chicken or vegetable stock (store-bought or see note below*)
1 (15-ounce) can white beans, rinsed
1 bay leaf
½ cup Gruyere cheese, shredded
3 tablespoons grated Parmesan cheese
4 teaspoons olive oil
8 ounces baby Bella mushrooms, sliced
¼ cup shallots, thinly sliced
3 cloves garlic, minced
4 cups chopped kale
½ teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh parsley

Directions

In a medium saucepan, bring farro, stock*, and bay leaf to a boil over medium-high heat. Reduce heat to medium-low and let simmer until grains are tender but still chewy, about 30 minutes.

Stir beans into hot grains. Add cheeses and stir until melted. Cover and keep warm. Meanwhile, in a medium skillet, heat 2 teaspoons olive oil over medium-high heat. Add mushrooms and cook until browned on both sides, about 6 to 8 minutes. Transfer to a bowl.

Add the remaining olive oil to skillet and cook shallots and garlic, stirring, about 30 seconds. Add the kale and cook, stirring frequently, until wilted, about 3 minutes. Season with salt and pepper. Stir the kale, mushrooms, and parsley into the farro and serve.

*Note: Store-bought chicken or vegetable stock will work just fine, but definitely taste as you use for saltiness. If you would like to create your own stock, check out my recipe below (which will create more than you need for the recipe above).

 

Chicken Stock

Makes 4 quarts

Ingredients

Carcass of 1 roasted chicken
1 onion, chopped
4 celery stalks, chopped
3 carrots, chopped
1 cup asparagus ends
1 tablespoon peppercorns
3 sprigs thyme
8 sprigs parsley
3 sage leaves
2 bay leaves
6 quarts cold water

Directions

Combine the carcass with all the ingredients in a large stockpot. Cover the chicken with water; note that more may be needed to fully cover it. Bring to a boil, cover, then reduce heat and allow to simmer. Cook stock for 12 to 14 hours, adding more water if needed, to keep chicken submerged. Remove the foam that forms at the top of the stock. Strain the stock, discarding the solids, then pour into jars that can be stored, refrigerated, or kept in the freezer for up to 6 months.


About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

Finally, a Bolognese Sauce that is 3 in 1: Delicious, Versatile and Healthy

A thick and rich tomato Bolognese sauce is a gift for the home chef. That is because it is so versatile. A new sauce we have discovered is Otamot, and its versatility is perfect for these challenging times.

This organic sauce is made from vine ripened tomato, carrots, red bell peppers, sweet potatoes, butternut squash, spinach, red beets, sweet onions, garlic, extra-virgin olive oil, and shiitake mushrooms. Otamot is also certified as vegan, gluten-free, and GMO-verified.

We have used this sauce on everything from pastas such as tortellini and ravioli, to the base for deep dish pizza, to meatball sandwiches. It has yet to fail us!

Based in Brooklyn, the brand was founded by a dad Andrew Suzuka, who wanted his daughter to be able to eat healthier while enjoying her meals. As Suzuka says, “Tomato sauce CAN be packed with vegetables, vitamins, antioxidants and have no added sugar or preservatives.”

Find it at https://www.otamotfoods.com