small is beautiful: holiday gift guide

In my book, there are two kinds of gifts worth giving. First, there is the thoughtful gift that makes manifest how well you know the recipient and understand his or her personal and idiosyncratic tastes. This is the sort of gift that, in addition to being cherished in and of itself, makes its receiver feel seen and in turn cherished themselves. Next, we have the sort of gift that’s perhaps less personal but so delightful no one can resist its charms--like a bottle of really delicious champagne or a pair of 8-ply cashmere socks.

Everything else is destined for the landfill.

I’ll admit that gifts are not my Love Language. But I stand by my assertion that mediocre gifts born out of a sense of obligation are not worth giving. This might sound harsh, but hear me out. My years on this earth have taught me that if someone doesn’t love your present, they will either ditch/return/re-gift it posthaste. Or if they are of a more sentimental persuasion, they will display/use said crappy gift for a month or so before relegating it to a closet shelf where it will gather dust and inspire a great surge of guilt each time its owner stumbles upon it. 

No one wants too much dust or guilt in their lives, so let’s talk about how to give a great gift!

First, check out my recommendations below for creative gifts to give this holiday season. All of them are from small producers and/or purchased from local small businesses. Supporting small businesses who are passionate about what they do and that create products with love makes the season even brighter in my opinion!  

Next, scroll on down for my 5-step guide to becoming a fantastic gift-giver!

Finally, click on over to Cream & Honey for the second installment of our holiday blognanza in which you will discover how to make an old-school Stilton Pear Cheese Ball With Pistachios + Pink Peppercorns (a kickass gift for the cheese lover in your life!) and even more tips on how to throw an awesome holiday party, which will leave your guests with fond memories of that time they got drunk and danced on the table wrapped in nothing but Christmas lights, which is the very best gift of all.

Merry Merry and XO!

Olaiya

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Small is Beautiful Holiday Gift Guide 2017

First up we have gifts for those eclectic, hard-to-shop-for souls in your life! 1) Siren Bath Soak from Remy & Roses turns an ordinary bath into a luxurious soak. 2) Danae Vermeil Necklace by Emmanuelle Zysman, Paris. Simple, feminine and falls to the perfect length. I own this and wear it with everything. 3) Sweet Grapefruit Reed Diffuser from P.F. Candle Co. Bright pink grapefruit over notes of yuzu, musk and teak. This diffuser smells both bright and earthy without being overpowering and lasts for months. 4) Espresso cup with saucer in matte white finish from Margarida Fabrica in Lisbon. These handmade cups are my favorite for espresso--they feel perfect in the hand and each one is unique. 5) Tobacco Blossom soap from Claus Porto. I never leave Portugal without stocking up on Claus Porto soaps and this one with notes of tobacco leaf, cinnamon and basil is my absolute favorite. 6) Speckled saucer from Margarida Fabrica. 7) Hera earrings from Inês Telles, Lisbon. All my favorite earrings--and the ones I get the most compliments on--are from Inês. Her work is sublime. (Email for availability). 8) Rose of No Man's Land and Super Cedar fragrances from Byredo. My favorite feminine and masculine scents from this creative, evocative perfume house. 9) Vintage vinyl from Daybreak Records, my favorite spot to buy new and used albums in Seattle. Track down the best record shop near you (it may be online) and grab a couple discs for your favorite audiophile. 10) Hand dyed merino yarn from Madelinetosh. I picked this dreamy yarn up at Tolt Yarn & Wool in Carnation, WA, otherwise known as Knitters' Paradise. Check out both of these sites to find the perfect something for that crafty, DIY-loving friend of yours.

You knew I was going to talk about edible gifts, right? 1) Zürsun flageolet beans. Yup, beans. But not just any beans. These heirloom beauties cook up silky soft and intensely flavored. They are not cheap and they are worth every penny. The best beans I’ve ever had. 2) Hédène chestnut honey. Rich, woody and complex, this honey from the Tarn region of France renders everything it touches--from a bowl of yogurt to a crackly pork roast--super sexy. 3) Portuguese tinned fish from A Vida Portuguesa. The Portuguese make some of the best tinned seafood on the planet. Your food-obsessed friends will savor these beautiful cans of sardines, tuna, mackerel and squid preserved in gold-green olive oil. 4) Ayako & Family Jam. Ayako makes the best jam in the world. I will hear no arguments to the contrary. All the flavors are fantastic, but the plum jams are transcendent. Buy some for a friend and buy a jar (or 4) for yourself. You're welcome. 5) Jacobsen kosher and flake salts harvested with love in the Pacific Northwest. Because there's no reason to buy that chemically tasting stuff in a big box from the supermarket. 6) Atlas Extra Virgin Olive Oil. This is my go-to olive oil. Inexpensive enough to use for everyday cooking. Delicious enough to eat from a spoon. The cooks in your life will love it. In Seattle, you can buy this at PFI, ChefShop & Vif. 

A short-and-sweet guide to good reads: 1) Bäco: Vivid Recipes from the Heart of Los Angeles by Josef Centeno and Betty Hallock. Bright flavors, gorgeous images. So inspiring. 2) A gift certificate to Book Larder bookstore. These ladies carry an amazing selection of cookbooks, new and vintage. If you live in Seattle, head in for a fun browsing sesh. If not, grab a gift certificate and let that cookbook-loving family member order a cookbook or her favorite hard-to-find culinary journal. 3) Dining In by Alison Roman. My favorite cookbook of 2017. Gorgeous photography by Michael Graydon and Nikole Herriott (my fave food photographers) and inspiring, completely doable recipes. It doesn't get any better than that. 4) Spritz: Italy's Most Iconic Aperitivo Cocktail by Talia Baiocchi and Leslie Pariseau. So many fantastic drinks in here! Get this in a cocktail-loving friend’s hand before New Year’s Eve and you’ll reap the benefits. 5) Portraits de Villes from Studio BE-POLES. Photographers and travel lovers will fall for these gorgeous city portraits.

It wouldn't be the holidays without drinks! 1) 2016 Marcel Lapierre Raisins Gaulois Vin De Pays from Vif Wine & Coffee. This gem of a wine shop in Seattle specializes in delicious natural wines (like this one). If you live in Seattle, you need to be buying your wine here! 2) Masala Chai from Samovar Tea. I'm normally not a fan of chai tea, but this blend is amazing! Perfect for sipping around a holiday fire. 3) Methodical Coffee Colombia, Narino. Chocolaty, fruity and sweet, this coffee will please everyone at your holiday brunch. And the gorgeous packaging makes it a great stocking stuffer. If you're in Seattle, you can pick up a bag at Union Coffee. 4) Domaine de Montbourgeau Crémant du Jura. Another great bottle I picked up at Vif. The wine enthusiast in your family will love this sparkling natural white from the Jura. 5) 2016 Domaine Victor Sornin Vin Natur. This easy to drink, subtly fruity gamay is our new house wine. This might be a Seattle- and France-only recommendation since I'm having a hard time finding this online. But Seattle friends can pick it up at the PCC. 6) Bittermilk hand-crafted cocktail mixers. These are made with love in Charleston, SC, a city that knows how to make a fine cocktail. The Oaxacan Old Fashioned and Charred Grapefruit Tonic are my favorites. Pick up a bottle for the fledgling mixologist in your life and one for yourself. The season just got a little brighter!

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You made it! Master Gift Giver status is almost yours. Read on for my 5-step guide to becoming a fantastic gift-giver and nailing your most stress-free holiday yet!

1) Start early so you have plenty of time to track down just the right gift. Haha. Just kidding. No one does this, ever. Because work and life and Instagram. Skip to step 2.

2) Get out a notebook or a piece of paper (or a list-making app if you must) and write down the names of someone you love and cherish and want to buy a gift for. (Notice I didn’t say to write down the name of your annoying boss or your nosy neighbor? Those people get a tin of cookies if they get anything at all. No wasting your precious gift-giving energy on people you don’t adore!)

3) Now set a timer for 60 seconds and without thinking too much about it, write down everything that comes to mind about this person. Just sort of free-associate: colors, places, feelings, TV shows. Everything is fair game. Repeat with more people you want to buy gifts for, then put your notebook away. (I mean it! The brain does magical things when you don’t force it.)

4) Several hours (or preferably days) later, open your notebook and look at what you wrote. Spend a few moments thinking about all the fun times you’ve had with this lovely person before heading to the shops (online or off). The idea is to let your subconscious do the heavy lifting. Taking the time to think about the essence of the person you want to buy a gift for and what sorts of things they really love will save you hours of sifting through the holiday schlock. When you see the right gift, you’ll know.

5) And last but definitely not least, try to remember that this whole gift-giving/Christmas thing can be fun instead of stressful! Whether you’re looking online or heading out into the mayhem of the shops, treat your holiday shopping more like a spa day than a major battle. Book a babysitter. Meet a friend for lunch. Pour yourself a cocktail or a hot bath when you’re done. Before you know it, you’ll be looking forward to holiday gift-giving. You might even become one of those annoying people who starts their Christmas shopping in July!

orange-pistachio semolina cake

Hello lovely people,

I’m back in Seattle after seven glorious weeks in Europe. And by glorious I mean crazy chaotic and jam-packed with work! I think I might be constitutionally incapable of being realistic about my own limitations. If a project sounds fun/interesting/novel/challenging, I feel compelled to say yes. Sleep and sanity be damned.

I’m not complaining. I got to discover beautiful Bordeaux. And collaborate with talented artists. And people-watch in Paris. And eat amazing food from my favorite chefs. And see friends. And make new ones. And drink a little too much deliciously funky French champagne. 

But I landed in Seattle sort of flattened from all those weeks of living out of a suitcase and navigating the stress of travel abroad. (Not once, but twice, restaurants I had booked for my retreat guests lost our reservation. One for 12 people on a Saturday night during Paris fashion week!) 

So since I got home, I’ve tried to be extra kind to myself. I’ve been making space for ample amounts of sleep. (I actually just woke up from a long Friday afternoon nap, which is unheard of for me.) Plenty of water and nourishing food. Runs through the fall foliage. Lots of laughter and connection with friends and family. And just generally more pleasure. You know--all those things we know we should be doing but don’t.

I have a mountain of images from my trip to sift through and I can’t wait to share them with you! But as part of taking my foot off the gas for a moment, I decided to opt for something a little easier this week. This superb cake was left over from a cooking class I taught at Book Larder. It wasn’t really on my agenda to shoot it and put it up on the blog. But then I woke up the day after my class and realized I had a delicious, fully-baked cake in my possession and that it would be pretty easy-peasy to shoot and share it.

Now don’t go thinking I’d throw any old junk up here on the blog; this cake is ridiculously good. I hadn’t made it in a couple of years and had forgotten how truly fantastic it is. When I cut myself a slice in class, topped it with a mound of delicately floral orange blossom whipped cream and took a bite, I was momentarily transported.

In line with this week’s theme of keeping things easy, this cake comes together with very little fuss. No egg whites to whip up. No need to remember to bring your ingredients to room temperature. You don’t even need a mixer. So if you also want to be extra nice to yourself this weekend, this cake is for you!

I’ll be back soon to share new work from my Paris and Portugal trips with you. In the meantime, I’ll be spending my weekend cooking, listening to records, watching the rain come down, and hopefully fitting in a nap or two.

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Orange-Pistachio Semolina Cake

• 2 cups sugar, divided
• 1/2 cup water
• 1 cinnamon stick
• Kosher salt
• 3 tablespoons freshly-squeezed orange juice (zest the orange before juicing and reserve zest)
• 3/4 cup shelled pistachios
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• 2 cups fine semolina
• 1 1/4 cup whole milk
• 1/2 cup (8 tablespoons) butter

To serve

• 1 recipe Orange Blossom Whipped Cream (below)

• ¼ cup roughly chopped pistachios

*Note: This cake is better the next day, so make it in advance if you have time. Leave it covered out of the refrigerator overnight. 

Preheat the oven to 350F. In a small saucepan, combine 1 cup of the sugar, water, cinnamon stick and a small pinch of salt. Bring to a simmer over medium heat and cook at a bare simmer, stirring occasionally, until the sugar has dissolved and the syrup has thickened slightly, 5-6 minutes minutes. Remove from the heat, stir in the orange juice. Set aside to cool until the cake is done.

Butter an  8” x 8” square or 9” round cake pan. 

Combine the pistachios and sugar in a blender or food processor. Process into a fine powder. Sift the pistachio sugar, flour, baking powder, 1/4 teaspoon salt and semolina into a large bowl. (The pistachios won't fit through a fine-mesh sieve, so if you don't have a medium-mesh sieve, use a fork or whisk to aerate your ingredients and remove lumps.) Add 1 teaspoon of the reserved orange zest and whisk to combine. Use your fingers to break up any remaining lumps.

Melt the butter in a small saucepan then transfer to a medium bowl. Heat the milk in the same pan over medium-low heat until it feels warm to the touch. Add to the bowl with the butter and whisk to combine. Add the milk and butter to the semolina mixture and stir to combine, making sure there are no pockets of dry semolina at the bottom of the bowl. 

Pour the batter (it will be thick) into the prepared baking dish. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. 
 
When the cake is done, remove the cinnamon stick from the syrup. Pour the cooled syrup over the hot cake. Let the cake sit until the liquid has been fully absorbed and the cake has cooled to room temperature. Cut the cake into roughly 3-inch squares or diamonds. Top slices with Orange Blossom Whipped Cream and sprinkle with chopped pistachios before serving. 

Makes 8-10 servings.

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Orange Blossom Whipped Cream 

• 1 cup cold heavy cream

• 2 teaspoons sugar (preferably superfine), or to taste

• 1-2 tablespoon orange blossom water

Place the cream, sugar and 1 tablespoon of the orange blossom water into the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until the sugar has mostly dissolved. (You can also whip the cream with a hand blender or by hand with a whisk.) Taste and add more orange blossom water and/or sugar if desired. Beat until soft peaks form and serve.

Makes about 2 cups.

rice pudding with citrus caramel and candied almonds

I’ve been thinking a lot lately about not creating extra stress in my life. If you’ve been reading here for a while, you know I’m an anxious person by nature. You also know that I’m a person who loves to start new projects, try new things, collaborate with new people and generally take on challenges. All of which undeniably yields many benefits: new friends, creative satisfaction, travel to distant places, a sense of accomplishment. 

But I’ve realized I cram so many new challenges into my life, I feel like I’m on a crazy roller coaster of stress half the time. I’m either attacking a new project head-on or huddled under the covers with my cat binge watching period films and trying to recuperate. Those have been my two modes recently.

The other day I paused for moment in the middle of whatever I was doing to check in with myself. I could feel waves of stress radiating through my body. Thoughts zooming. Fingers tingling. Heart banging in my chest. I know this is going to sound ridiculous, but it hit me in that moment that STRESS IS A REAL THING. Like a tangible, physical thing. Not just something you read about being bad for you in some vague sense. But something that takes a toll on your body, like sleep deprivation or smoking. 

In that moment, I decided I’m going to stop creating stress for myself unnecessarily. Some stress is unavoidable (taxes). Some stress is good (getting married). We can’t grow without challenging ourselves. But living in stress is toxic. So I’m trying to be extra mindful of what I say yes to and how I spend my days (which means I might be posting here a little less often). I’m also trying to remember that almost nothing matters as much as we think it does. My photography class homework isn’t perfect! I gained 5 pounds this winter?! She unfollowed me on Instagram!?! All small potatoes when I consider that I have a roof over my head, enough to eat, and people who love me and whom I love.

I am 100% certain stress will creep up on me when I’m not expecting it. Because I’m human. But I’m pretty excited that so far my less-stress mantra seems to be working. To celebrate, I have a recipe for a creamy Rice Pudding with Citrus Caramel and Candied Almonds for you. Pure comfort food. Like Grandma used to make--but jazzed up with zingy citrus and crunchy almonds. And hopefully a reminder to step back from whatever is stressing us out and fit in a little old-fashioned comfort. 

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Rice Pudding with Citrus Caramel and Candied Almonds

• 1 cup long-grained rice
• Pinch salt
• 2 allspice berries, crushed
• 1 stick cinnamon
• About 2 cups whole milk
• 3/4 cup evaporated milk (or substitue whole milk)
• ¼ cup light brown sugar
• Heavy cream, to taste (optional)
• 1 recipe Citrus Caramel (see below)
• 1 recipe Easy Candied Almonds (see below)

*Notes: The evaporated milk gives the rice pudding extra richness, but feel free to use whole milk or a mix of whole milk and cream instead.

- Top the rice pudding with the caramel just before serving. The acid from the citrus will cause the dairy in the rice pudding to break if you let it sit for long. If this happens, the pudding will taste fine but look a little strange.

Place the rice in a heavy-bottomed stock pot or Dutch oven along with 1 cup of water, the allspice, cinnamon and salt. Cover and cook over low heat, stirring often, until all the water has been absorbed and the rice is starting to soften, about 10 minutes. If the rice is sticking to the pot, you can add a little more water. 

Stir in the two types of milk and the brown sugar. Cover and continue to cook over low heat, stirring frequently, for about 30 minutes. The rice should be cooked through but still have some tooth to it. Remove the rice pudding from the heat and stir in a few tablespoons of the heavy cream, if using.  Cover and set aside for 15 minutes. The rice will continue to absorb the liquid and firm up a bit. Add a bit more milk or cream if you like your rice pudding a bit looser. Serve warm or cold topped with citrus caramel and candied almonds. 

Makes about 8 servings.

Recipe adapted from Diana Kennedy's Oaxaca al Gusto

Citrus Caramel

• 2 blood oranges

• 1 pink grapefruit

• 1 navel orange

• 1 meyer lemon

• 1 cup sugar

• 1/4 cup water

• 2 tablespoons dark rum

• Pinch salt

*Notes: You can use any mix of citrus you like. I’d avoid going very heavy on lemons, limes or meyer lemons, but a few thrown in provide a nice contrast to the sweet caramel.

- This will keep for 3 days, covered and refrigerated. It’s also delicious on cake, pancakes, ice cream, yogurt or ricotta--pretty much anything creamy or cakey.

Cut the skin and pith from the citrus and cut into supremes. Squeeze the leftover flesh to remove as much juice as possible. Strain the juice from the citrus (you should have about ½ cup) and set aside. Combine the citrus in a medium heatproof bowl and set aside. 

Combine the water and sugar in a heavy-bottomed medium saucepan. Cook over low heat, stirring to dissolve the sugar. Once the sugar has dissolved, turn the heat to medium and DO NOT STIR. (Doing so could cause your caramel to seize up.)

Cook, swirling the pan occasionally (but not stirring), until  the water has evaporated and the sugar starts to caramelize and turn medium amber in color. Very carefully, add the rum. It will splatter so stand back! Once the rum has stopped splattering, slowly add the reserved citrus juice and a pinch of salt. The caramel will likely seize up a little and look crazy. Don’t worry--simply return it to medium heat and cook, stirring often, until any hardened bits have melted and the caramel has thickened slightly, 2-3 minutes. Remove the caramel from the heat and set aside to cool slightly.

When the caramel is lukewarm or completely cool, pour it over the citrus. Set aside for at least an hour to allow the flavors to come together. 

Makes 8 servings.

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Easy Candied Almonds

• 2 tablespoons granulated sugar

• Generous pinch salt

• ⅛ teaspoon ground cinnamon

• 1 tablespoon butter

• 1 cup blanched slivered almonds

In a small bowl, stir together the sugar, salt and cinnamon.

Heat a large saute pan over medium-high heat. Add the butter and swirl to melt. Add the almonds and cook until fragrant, about a minute. Sprinkle the sugar mixture over the nuts and cook, stirring often, until the sugar has melted and caramelized and the nuts are starting to turn golden brown, about 3 minutes.

Immediately transfer the nuts to a large plate to cool. When cool enough to handle, break up any clusters. Cool completely before storing in an airtight container.

Makes 1 cup candied nuts.