The Written Word

A few weeks ago I received an email from ASC of Virginia, asking my opinion on what kind of stationery he should get - monogrammed, bordered, lined envelopes, font styles etc.


Growing up my sister and I weren't allowed to spend monetary gifts or use presents until the 'thank you' notes were written and checked by my father. So in a day of Facebook party invitations (guilty) and email correspondence (sometimes necessary) and electronic stationery (can't do it), it's good to see a college sophomore like ASC show interest in actual printed correspondence cards.

Humbled by his request, I threw him back an email explaining that I have three different, flat styles I prefer:

Navy Border Flat Cards by Crane via Fine Stationery

Formal: Border, lined envelopes, monogram, Crane. I save these for special occasions, close relatives, birthday gifts, engagements, births, etc. Because of the cost of lined envelopes, return address, quality paper, I tend to buy less of these in smaller quantities and since they are saved for special occasions, in turn use them less often as well.

Embossed 'Banner Cards' via The Stationery Studio

Basic: Ecru Cards, Embossed Name & Address. I stock up on these basic, but classic cards whenever The Stationery Studio has a buy-one-get-one offer. The paper is sharp, the name/address understated and the quality great for the cost. These are perfect for work, networking and quick notes.

Starboard by Boatman Geller via Fine Stationery

Novelty: Small icon, color, quality paper. I've had a variety in the past, but in the future I am commissioning my cousin-in-law to do a series of watercolor bow ties with my monogram from her firm Presley-Greenberg Designs. I send these when I know the recipient will appreciate the image. To keep them formal and from being too juvenile, I keep the paper quality high and the image small.

Curious - what's your stationery/correspondence cards of choice? Do you gents still right notes as much as women? Did you grow up writing 'thank you' notes or just express gratitude over the phone/in person?

Let me know.

Farewell to Summer - 8.26.10

After profiling Volunteer Traditions and Southern Tide, folks would tell me how awesome these brands were, yet how little they knew about them/where to procure their goods. So together with a group of friends, we decided to promote these independent businesses and support a local one, Kitchen, by hosting a party in their honor.

Together with my fellow hosts, if you are in DC next Thursday, please join us to say Farewell to Summer with country and blues played by John Stone and Firefly/Bud Light drafts all night.

Hope to see y'all there.

Friday Night Lights

The Saints played the Patriots in their first preseason game... It's two-a-days practices... the beginning of high school ball season... it's 'Move the Chains'... Tailgating... and rooting for your team... It's the boys of fall:

Image Credit: From Kenny Chesney's new album Hemingway's Whiskey in stores September 28.

Just Peachy

This summer we signed up for a CSA share from Bullrun Farm out in the Commonwealth. The first few weeks of "produce" were spotty - cat nip, lettuce, bok choy, lots of herbs in black plastic pots that more closely resembled weeds.

However, with all the sun and rain and then more sun, the last two weeks have been bountiful harvests full of amazing vegetables. This week's included our first fruit share of fresh picked peaches, which we decided to use in Ina Garten's Peach and Raspberry Crisp recipe.

Custom cutting board by Ben Pastor & Ledlie Mosch

While extremely juicy (I'd drain the peaces after slicing and pealing if you have a lot of juice in the bowl and before adding the rest of the ingredients) the fruit was sweet, but tart from the berries, the topping crunched like a cookie and vanilla bean ice cream was the right finish.

Here's the recipe should you find the perfect peaches while they are still in season:

Ingredients

• 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
• 1 orange, zested
• 1 1/4 cups granulated sugar
• 1 cup light brown sugar, packed
• 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
• 1/2 pint raspberries
• 1/4 teaspoon salt
• 1 cup quick-cooking oatmeal
• 1/2 pound cold unsalted butter, diced
  

Directions

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.