Yearly Archives: 2010


One of the most amazing books on typography that I have come across in a long, long time…

In Fraktur Mon Amour, Judith Schalansky has made a love letter to the (sometimes outcast) Blackletter or Gothic script. Judith’s collection of fonts is stunning – CD included.

All 150 fonts included in Fraktur Mon Amour are accompanied by elaborate and beautiful patterns or graphics developed with individual letters from the font. I find the black and white illustrations – mixed with magenta – inspiring for developing stencils, as a reference for implementing scale in textile pattern development, and simply to understand at how something as simple as a letter can be used to create something so extraordinary.

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Plan your road trip and join Alabama Chanin, along with Frank and Pardis Stitt, on the 28th of August, 2010 for our annual One Day Workshop/Retreat at the award winning Bottega Restaurant and Cafe in Birmingham, Alabama.

Delight in a special menu from James Beard award winning chefs and restaurateurs Frank and Pardis Stitt, sit, sew, laugh and breathe …

Limited seats available -  phone: +1-256-760-1090

And get ready for your day with Bottega Favorita – one of my all-time favorite cookbooks.

*Photos from Frank Stitt’s Bottega Favorita: A Southern Chef’s Love Affair with Italian Food


I have been remiss in posting this last week. In all honesty, this heat has made me a little slow.

The interview with Roman (see post below) is coming; please be patient with me.

To this extreme heat, add the fact that my (baby) Maggie starts school tomorrow. It seems hard to believe that time passes so quickly – even when you savor every moment, it flies. Seems like just yesterday…

Well, my mind has been elsewhere this week.

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This year marks a decade on my journey to Alabama Chanin.

Looking at where we started, where we have been and where we are headed has been an amazing and beautiful process. What a time of laughter, tears, exploration, and, well, growing up.

To celebrate our growing up, we will be launching several exciting collaborations over the next months, planning celebrations, looking back and, of course, looking forward.

The first of these collaborations – with our friends at Commune Design – has resulted in a set of new logos for Alabama Chanin and Alabama Studio Style.

Here today we present our new Alabama Chanin logo…

Look for the new logo to be integrated into our couture clothing, our site and the Alabama Chanin world over the next months. Come back tomorrow for a chat with Roman Alonso, from Commune, about design, his trip to Alabama, a bit of history and the humor behind our new and improved label.

Thanks to everyone for sticking with us this past decade… looking forward to the next.


I am headed to the mountains of Chattanooga today for a weekend of stitching, cooking and playing with high school girlfriends. Maggie has her bags packed with loads of books for the trip and I have my sewing kit and a book ready for a girls (and kids) sewing weekend with wine, food, reading and relaxing. Sigh. The thick smell of trees and mountain air…

A book arrived on my desk not too long ago and, unfortunately, I don’t know who sent it. In a moment of needing a break from new collections, writing the new book, working on a website update, being a mom, and keeping the garden, I landed on my couch the other night with Consuming Passions by Michael Lee West.

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It is (finally) the time of year to begin the Tomato Sandwich Diet.


Wheat bread
Homemade mayonnaise (see below)
Heirloom tomato slices – patted dry
Salt & pepper to taste

- from a recipe by Scott Peacock

1 large egg yolk, at room temperature (very important)
1/2 teaspoon Dijon mustard
3/4 cup olive
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon pepper

Blend with whisk attachment on a low speed the yolk, mustard, and 1/4 teaspoon salt until smooth. Add 1/4 cup oil drop by drop, blending constantly until mixture begins to thicken. Blend in vinegar and lemon juice, and add remaining 1/2 cup oil very slowly in a thin stream, blending constantly until well incorporated. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Blend in salt to taste and white pepper.

Mayonnaise keeps, covered and chilled, for 2 days.