MAKE THINGS (AND FLY)

Next week we return to our regularly scheduled programming:

Monday – Beautiful Life: Things, stories, and people that inspire us.
Tuesday – Sustainable Life + Design: Good, good, and more good.
Wednesday – In the Kitchen: Food, of course, recipes and cookbooks, and occasional garden updates. And a cocktail (or three).
Thursday – DIY + Sewing: Do-It-Yourself, Design, Craft, or what ever you would like to call it.
Friday – The Heart, Travel + Other News, or, anything we find fascinating: Stories about our studio, interviews with our team, where we have been, where we are going, what people are talking about, and, sometimes, cotton.

(Disclaimer: Natalie reserves the right to mix it all up from time-to-time.)

We also have some new categories on our mailing list. Take a minute to join or to simply update your preferences, email address, or information. Tell us how much you want. We really want to know. Look for a monthly newsletter, coming soon, and a weekly update, coming later.

In the meantime, make things (and fly),
xo and Happy New Year from all of us @ Alabama Chanin

P.S.: Film about Chabott Engineering by Henrik Hansen

THE YEAR IN EATS (+ A NEWFOUND LOVE FOR SORBET)

Beet-SorbetThis year saw our Journal take a more structured tone and we devoted particular days to particular topics. Wednesday’s became Recipe Wednesday and we worked to get ourselves organized and cook. EVERY WEEK.  It was quite a feat of organization since we also run the production office, online store, design, pay bills, and as I mentioned on Monday, also manage this Instagram, Twitter, Tumblr, Pinterest, and Facebook. It’s a lot of content. Erin joined the team full-time early in the year, Sara continues to make this stuff worth reading, we planted the garden (again), and we got cooking.

My biscuit recipe made it into the Wall Street Journal thanks to Charlotte Druckman. (More on Charlotte’s terrific new book Skirt Steak in the coming months.)

Continue reading

Bookmark and Share

THE NEW YEAR TRINITY

In our family (as many families in my community), today will be celebrated with Hog Jowl, Collards, and Black-eyed Peas (although you might want to try the Three Sisters with some root vegetables). It’s one of the few days of the year my father (who is gratefully still with us and in remission) actually cooks (well, at least the Hog Jowl).

This holy trinity of the South supposedly brings us health, prosperity, and love (along with our famously thick waistlines). Tomorrow is (gratefully) another day and we will take care of our waistlines then…

Happiest New Year,
xoNatalie

Continue reading

Bookmark and Share

2012: THE YEAR IN REVIEW

It’s the time of year when most of us start to look back at the past year to take stock and plan for the next. As a company, Alabama Chanin is no different. With a lot of help from our friends, we’ve brought the year to a (BIG) close with our first online Garage Sale.

This online event seems indicative of what an amazing year (decade) it has been. We were, quite honestly, bowled over by the outreach of support, excitement, and, well, love for what we do at Alabama Chanin.  (We will be doing it again soon. Check our events page for updates and/or join our mailing list to stay in touch.)

Looking back on the whole year, it’s staggering to see just how many projects we’ve tackled, people we’ve met, and journeys we’ve taken – all infused with the same love that we experienced during our Garage Sale. Honestly, I can hardly believe that so many things happened all in one twelve-month span. It’s been 12 (REALLY) good ones.

Continue reading

Bookmark and Share

THE GIFT WREATH

Homemade jams are wrapped in organic cotton jersey and tied with a cotton jersey pull; these jams are the basis of our wreath for today and are ready for delivery (as soon as my son Zach’s homemade bread arrives).

As I set off for the holidays (later this afternoon), I am thankful for your support this last (big, beautiful, exciting, glorious) year and grateful for each and every one of you and our entire Alabama Chanin family.

Peace on Earth,
xoNatalie

P.S.: Meet us back here on Wednesday, December 26, 2012 at 9 am (sharp) CST for our first-ever (online) Garage Sale, featuring items from our recent sample sale, trims, notions, fabrics, DIY Kits, and treasures galore.

 

DIY LIVING WREATHS

In the last few months, I have been given two wreaths made from living materials. The one above comes from my friend Erica Rosenberg of St. Florian Fiber Farm—just outside of Florence, Alabama. The wreath below was lovingly made by Sybil Brooke Sylvester of Wildflower Design in Birmingham, Alabama.

There are so many ways that you can use elements from your yard, your community, and your environment to make your own wreaths and decorations. Follow our new Landscape + Architecture board on Pinterest and share with us what natural materials you are using for building decorations.

Weave the name of one of the Newtown, Connecticut victims into your handmade wreaths in memorial.

 

ROSEMARY VODKA

Everything from roasted potatoes to strawberries and Prosecco  (sometimes in the same meal) have been flavored by my rosemary plants; I have been known to make flower arrangements (and wreaths) from the fragrant leaves and drink rosemary infused tea at the same time.  And while I use rosemary year-round, this evergreen bush is readily available in the deep of winter, when all the other herbs have died back. Perhaps for this reason, there is something about the flavor of rosemary that just feels like the holidays.

Rosemary flavored vodka has recently become a bit of a staple amongst our friends. It’s easy to make and looks absolutely beautiful when you include a fresh sprig for garnish. It’s been tested and approved in a modified screwdriver: just mix 1 ounce of rosemary vodka with the juice from one orange and serve over ice.  Rosemary vodka is also delicious with a bit of Jack Rudy Cocktail Co. Small Batch Tonic or in your favorite Bloody Mary recipe, but the possibilities are endless. If you have a great idea for a rosemary cocktail, be sure to let us know in the comments section.

Make extra of this easy infusion for your upcoming holiday gifting.

Homemade in three days—can’t beat that.

Continue reading

Bookmark and Share