Fiori NeriPlate ($25)
Sweet Stack . Hand Painted . Ceramic Small Plate ($28)
Fashion Plates ($42) set of four different plates
Vintage jadeite jadite Fire King Fantasy leaf plates, available on Ebay
Gustavsberg Bersa Plate by Stig Lindberg ($55-65)
Flirting Birds Plate Set ($85)
Vintage cake tin ($25) available on Etsy (White Elephant Vintage)
American Milk Glass Cake Stand ($78) not vintage, available on Ebay
Bengt & Lotta Cake Dish ($85)
Bird Cake Plate ($80-110) by Whitney Smith
Undergrowth Design Cake Plate (approx. $190)
Cake Plate ($238) by Frances Palmer
Cake Tray ($240) by Jenni Brant
Vintage Pyrex Friendship Mixing Bowl, available on Ebay
Mini Bowl ($35) by Jill Rosenwald
notNeutral Bowl Set (4 @ $48)
Just He/ Just She - Big blue-black bowls ($60)
Whirl Bowl ($70) by Kim Westad
Handbuilt candy bowl ($87), designed by Aida Dirse, available at Rare Device
Poppy Bowl ($158) by Whitney Smith
Eight Nesting Lotus Bowls ($325) by Whitney Smith
Right now, GOOP is only available via e-mail, but there will be an archives section added to the site soon. See below for the complete pancake recipe and, to subscribe to GOOP, click here.
SERVES: 3 or 4 (makes about a dozen pancakes)
TIME: 15 minutes
1 1/4 cups soy or rice milk
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon maple syrup, plus more for serving
1/2 cup buckwheat flour
1 teaspoon baking soda
1/2 cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)
1/2 teaspoon salt
2 bananas, thinly sliced
Mix all the wet ingredients together in a small bowl. Mix all the dry ingredients together in a slightly bigger bowl. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).
Heat a large nonstick skillet or griddle over medium-high heat. Ladle as many pancakes as possible onto your griddle. Place a few slices of banana on top of each pancake. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter. Serve stacked high with plenty of maple syrup.
For those of you who don't know, Larabars are made of all natural ingredients. There are only a handful of ingredients on the wrapper and you'll be able to pronounce and recognize each one! That's because there are no added sweeteners or chemicals in Larabars AND, for those of you shun dairy products, they're vegan! I tried the Coconut Cream Pie bar last night and I have to say, it may be my new favorite flavor! It was pretty tasty. Don't get me wrong; It's not a candy bar, if that's what you're craving, but it is a pleasant and healthier alternative. For more information, click here.
For truffle lovers, the Aztec Collection offers up chilies and cinnamon, while the Zion Collection includes allspice, pumpkin seed, and ginger. Don't even get me started on the ice cream and brownies, both of which include equally unusual items in their ingredient lists. If you're tired of boring old chocolate, then definitely check out Vosges Haut-Chocolat. You can find their stores in Chicago, New York, and Las Vegas or you can click here to order items online.
This just in. I just discovered that these aprons are also available via the designer's Web site. Click here for more info.