We just couldn't stop oooohing and ahhhing when we say the photos from Liz & Andras's beautiful wedding at The Hay Adams here in Washington, DC. The photography was shot by one of our favorites - Holland Photo Arts. And the coordinating and planning was done by Jamie at Simply Chic Events. Thanks for letting us be a part of your special day!
Vendor Spotlight: RSVP
With wedding season in full force it is hard not to be thinking of RSVP's. This leads me to our next vendor. RSVP in Iowa City, Iowa. The lovely ladies of RSVP are spunky, creative and part of a tight knit community! Their store has so much to offer and I was dying to know more, so I just had to ask some questions!
How many years have you been in business? We’ve been going strong for 14 years!
Do you have a website, if so, what's the address? www.rsvp-asap.com
If you were to sell something other than stationery, what would it be? I’d love a shop that combines luxury bath products (candles, soaps, lotions), beautiful lingerie, and letterpress poetry broadside work. Random? Yes. Delightful? Also yes!
Besides the obvious (stationery), what is your favorite thing to give as a hostess gifts? Saipua Soaps: great soap, lovely paper packaging.
Here at Haute Papier, we love to eat! When in NYC for the National Stationery Show, where is your favorite place to grab dinner? www.casellula.com It's teensy, intimate and delicious. I think it's also my favorite, because I’ve spent so many amazing evenings there with other paper people.
Any other tidbits about your store you'd like to share? We are community minded. We're located in the heart of Iowa City, home to the Iowa Writer’s Workshop (a superb book arts program) and a UNESCO City of Literature. We host numerous fine arts events in the store each month: literary readings, art exhibit openings, even live music once in awhile! We are known for projects that encourage letter writing - mailart and penpals being among our faves. We’ve even helped sponsor a public piano that sits outside our store! Art comes in all forms, letters being only one, and we like the inspiration that collaboration brings…as well as the delightful sense of community.
Spring Trends Fashion Show
The Special Events Committee invites JLW members and friends to Bloomingdale’s Chevy Chase on Thursday, March 29. Your ticket price includes a fashion seminar on 2012 spring trends, hosted and styled by Rachel Cothran, creator and writer of Project Beltway, as well as a cocktail reception. Nars Cosmetics will also be featured as a sponsor of the night.
Not only will you learn how to put together a fabulous wardrobe for work or play but attendees will also receive a 20% discount on purchases made after the show that evening AND benefit the league knowing that 10% of all proceeds will support our literacy efforts.
6:30pm Reception, 7pm Presentation
Tickets are $10 in advance for JLW Members
$10 / $20.00 at the door for JLW Members and non-JLW Members
*Best of all - one of the fabulous models will be our very own Sarah Meyer Walsh!!
Welcome Kristen!
Well hello, Kristen! We're so excited to welcome Kristen O'Callaghan to the Haute Papier team. Kristen recently finished up at SCAD and is excited to be back in the area where she grew up! Kristen fills one of our very coveted internship positions and will be working hard to learn all aspects of Haute Papier's design and production processes! Feel free to share in our welcome if you happen to speak with Kristen when you call!
Make-it Monday : Milkbar-Style
Chocolate-Chocolate Cookiesby Christina Tosi
Makes 10 to 15 cookies
An ode to my favorite baked good of all time, the fudgy brownie, this cookie has a healthy salt content and, to me, is perfection.
INGREDIENTS 16 tablespoons (2 sticks) butter, at room temperature 1 1/2 cups sugar 1/4 cup glucose 1 egg 1/4 teaspoon vanilla extract 2 ounces 55% chocolate, melted 1 1/4 cups flour 3/4 cup cocoa powder, preferably Valrhona 3 g baking powder 3/4 teaspoon 1.5 g baking soda 1/4 teaspoon 7 g kosher salt 1 3/4 teaspoons 1/2 recipe Chocolate Crumb (below) PREPARATION Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly.
Heat the oven to 375°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. It's tough (kind of impossible) to gauge if a cookie that is this dark with chocolate is done. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Chocolate Crumb Makes about 2 1/2 cups
INGREDIENTS 2/3 cup flour 1 teaspoon cornstarch 1/2 cup sugar 2/ 3 cup cocoa powder, preferably Valrhona 1 teaspoon kosher salt 6 tablespoons butter, melted
PREPARATION Heat the oven to 300 degrees F.
Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
Recipe from bonappetit.com