đŻď¸
I aspire to fill my home with food, and also with things that look like food but are decidedly not food. From corn cob stools to garlic pillows to bread lamps, I want it all. Until I have a home, or museum to house all these objects, Iâll continue on a small scale, building my collection of John Derianâs uncanny trompe lâoeil candles. Next up on my wish list are the Fruit Crostata and the Capocollo, naturally.
Aug 10, 2021
Related Recs
Italian-made candles shaped like food? Yes.
They've been making candles since 1840, apparently. Good taste...
Feb 7, 2024
The son of famed Adirondack designer Barbara Collum, prop master Douglas Collum was constantly pestered by his mother for a candle that looked like a branch which would adorn the homes she designed. Unable to fulfill her request, Collum finally turned to manufacturing a solution. This turned out to be extremely complicated because tree branches are never perfectly straight and there was no simple way to make a mold. Branches had to be soaked in water and straightened out before they could be cast. A decade of trial and error ultimately led to the long-burning Stick Candles which adorn the tables of those who enjoy organic forms. Are they pricey for candles? Sure. Will you see anything like them on someone else's table? Unlikely. (Collum's designs also make fantastic house warming gifts!)
Sep 27, 2024
đŻ
i rly like ds & durga esppp breakfast highlands, be still, and bergamot superior
i also visited this v lovely japanese homeware store in chicago called five elements home and they have these adorable cube candles that you can place on a dish or in a vessel of your choosing
also a ton of very beautiful incense if youâre into that! bc a nice incense holder provides sort of the same activation of space as a candle
Apr 19, 2024
Top Recs from @courtney-kassel
âďż˝
Iâve been loving Natasha Pickowiczâs DEMI chat, Never Ending Salon, for a myriad of reasons (and recipes), but by far the best takeaway so far has been this recipe divider. As you may know, Gaby and I are not always the best recipe followers; we substitute, halve, brown, and salt with reckless abandon. Iâm a firm believer in experimentation, but this tool helps guarantee the things in the recipe that make it work (like leavinings, salt and seasoning levels, ratios of fat sources) stay the same, guaranteeing success no matter how sparse your cookware collection. Not only can you halve or third or quarter recipes (very pandemic-friendly if youâre cooking for a small pod), you can even adjust them to different pan sizes. No more wondering if itâs really a big deal if you only have a pie dish and a 9â springform but the recipe calls for two 6â cake pans, and no more raw centers (hereâs lookinâ at you, Gab!)
Aug 10, 2021
đ¤
Calling it now-- black sesame paste a.k.a. black tahini is about to have a moment. I love the Japanese and Taiwanese versions, which tend to be lightly sweetened with honey or sugar and the seeds toasted before being ground, adding even more depth of flavor. Black sesame paste tastes like peanut butter but way more intense and will make all your food look goth in the best possible way. Iâve found it at Sunrise Mart, H Mart or Mitsuwa but you can obviously find it online as well. How to use it? The skyâs the limit, but my formula has generally been: good dessert + black sesame paste = even better dessert. Swirled into homemade ice cream, added to the filling of plush cinnamon buns, but best of all, mixed into nostalgic, chewy, perfect brown butter Rice Krispie treats.
Aug 10, 2021
đż
If you, like me, take popcorn very seriously, you simply must try Anson Millsâ popcorn. It is the first popcorn Iâve tasted that truly tastes like-- get this-- corn! Itâs subtly sweet and toasty and nuanced in ways that Iâve never tasted from the popped stuff. Rancho Gordo popcorn is also tasty and a very dramatic color, but Anson Mills is on another level. As for popping, you canât go wrong with the absolute game changer that is a Whirley Pop. Despite its goofy name and the annoying amount of cupboard space it occupies, it makes perfect popcorn. Every. Single. Time. No burnt pieces, no kernel left unpopped. And when theyâre the best kernels you wonât want to waste any. From there, I adorn mine with a copious amount of salt, olive oil, and nutritional yeast or fresh parm. If itâs the fake butter youâre craving, may I suggest Butter Budsâ˘? Theyâre little butter-flavored granules I first had in grade school popcorn parties, and have loved for their unabashed artificiality ever since.
Aug 10, 2021