Archive * No. 001: My First Newsletter

Welcome to my newsletter. I’m a collector of ideas and this is a space to share them. Subscribe for curated secondhand finds, small brands, home projects, recipes, and whatever else lives in my brain.

EBAY OBSESSIONS

✦ Italian Spatterware Bowls

Something about the organic and graphic character of a spatterware patten feels so modern but vintage.

Blue Bowl eBay | Red Dip Chiller eBay | Black Bowl eBay

I am also loving Crow Canyon’s Home Enamelware. They have been around since 1977 and brought the classic splatterware design to the masses. Also a very cool 15-person, woman-owned small business.

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SOURCE MATERIAL

✦ Bloke Sweaters

They have a Rainbow Trout inspired design that I am in love with. Each is hand made by the owner and truly works of art.

@blokeknitwear on instagram

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IN THE WORKS

✦ Lampshade DIY

I am super into this lampshade but can’t justify the $300+ spend on a single lampshade. I have this thrifted lamp in my office and think I could DIY something similar, will share results in next newsletter!

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HOUSE SPECIALS

✦ Grilled Chicken on Rosemary Skewers

Found this recipe in an old Black Dog Cookbook from Martha’s Vineyard. When pruning my rosemary knew I needed to try it. End result was yummy and fun way to use what we had in the garden!

MARINADE

½ cup extra virgin olive oil
¼ сuр fresh lemon juice
2 cloves garlic, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh oregano, minced

CHICKEN AND VEGGIES

2 to 2½2 pounds skinless boneless chicken (breasts or thighs or both)
1 red bell pepper
1 yellow bell pepper

SKEWERS

8 washed, sturdy rosemary branches about 8 to 10 inches long
I tablespoon fresh thyme, minced 4 cup minced chives
2 teaspoons salt
I teaspoon fresh ground black pepper
1 green bell pepper
1 medium yellow onion, cut into 6 wedges
6 large cherry tomatoes
12 medium mushrooms, stems removed

SEVERAL HOURS BEFORE SERVING

1. In a large glass bowl, mix together the marinade ingredients. Reserve.

2. Cut the chicken pieces into 1½-inch chunks and toss into the marinade.

3. Core, seed, and chop the peppers into 1½-inch pieces and add to the marinade along with the mushroom caps, onion wedges, and cherry tomatoes. Stir this mixture to make sure that the chicken is covered and the veggies have all been coated with the marinade.
   Cover and refrigerate for several hours.

4. Prepare the skewers by trimming one end into a sharp point and soaking them in water for about an hour before grilling.

GRILLING

1. Preheat the grill to medium-high heat. Drain the chicken and vegetables in a colander, reserving the marinade to use as a basting sauce.

2. For easy "skewering." take a sharp, pointed tool like a metal skewer or meat thermometer and pre-punch each piece of chicken and each veggie.

3. Fill the rosemary branch from base to tip with chicken alternating with veggies. This will keep the rosemary needles flat against the stem. Place a cherry tomato in the center place on each skewer.

4. Place the filled skewers gently on the grill, moving the rack away from the heat if the flames get too high. Don't let the chicken burn. The rosemary skewers will probably char a little at each end.

5. Turn frequently and baste with marinade, being careful not to encourage flare-ups by dripping oil. (When turning with tongs grab the chicken pieces, not the vegctables.)

6. Check for doneness after about 10 to 15 minutes. The chicken should be cooked through but still moist.

SERVES 6 TO 8

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NOTES TO SELF

Just go for it.