Harry and Sal's Design Blog

HARRY: My two favourite streets in Los Angeles for walking, eating and shopping are Abbot Kinney in Venice and Third Street in West Hollywood (the blocks between La Cienega and Fairfax). One of my all time faves on Third is Zipper. The owners, Steve Saden and Elizabeth Cashour, describe it as a modernist general store and, in 1993, they were one of the first to open on Third. I love their eclectic design eye (and the bowl of chocolate covered sunflower seeds by the cash register). This delicate spun metal nest and porcelain egg is just lovely. A little sculpture for your bookshelves. And at $30 it's not going to break the bank. Best spot to eat? Try the recently opened and very French Little Next Door ... delicious baguettes and excellent coffee (the wild mushroom Eggs Benedict is also amazing). Enjoy!

Labels: Ceramics, Dining, Eats, Furniture, Textiles

posted by cerentha harris at 7/14/2007 0 Comments

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SAL: I've been a little obsessed about water recently - particularly water bottles and our conspicuous consumption of them. So I've weaned myself off my Arrowhead-habit and am now drinking filtered tap water - but still in a paper cup. So today I got to looking for an elegant carafe of sorts to have on my desk, that I could just refill all day guilt-free. Harry turned me on to the wonderful folks over at Fitzsu this week, so I meandered over to see what they had. They have a wonderful selection of pitchers perfect for this very use. The Artecnica Transglass Carafe with Glass Polish, above, is very organic and natural looking, and is fittingly made from recycled wine and beer bottles. Alternatively the Normann Cristal Carafe is appealing with a more sculptural style. Go on, save the bottles, save the world.

Labels: Eats, Kitchen, Sal

posted by Sal Taylor Kydd at 7/10/2007 0 Comments

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SAL: I have to admit, I've always been somewhat of a pleb when it comes to wine, kind of comes down to, if I like it I'll drink it. However, that being said, a recent birthday gift turned me on to the value of decanting your pour before imbibing. It rounds out the edges and has proven well-worth the effort with vintages of every caliber since. There is a huge variety of decanters out there, it seems I'm not the only one to have cottoned on to this idea! Suede Box, above, have an elegant solution, but it comes at a none too elegant price at $250! I found some equally attractive alternatives over at Crate and Barrel and Clio has a beautiful selection also.

Labels: Dining, Eats

posted by Sal Taylor Kydd at 6/26/2007 0 Comments

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HARRY: I am now old enough, as I edge toward 40, to own a real salt mill and pepper grinder. Those little ceramic pots I use now just aren't cutting it. I've got my eye on these pieces from Stelton. They're the kind of thing that will outlast us and get passed onto the kids. Investments really. I'm also keeping my eye on ebay but they don't seem to have much Stelton. Anyone got any other places to look?

Labels: Eats, Kitchen

posted by cerentha harris at 6/18/2007 0 Comments

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HARRY: We moved to LA two years ago and lugged all our cook books with us. Which ones do we use? Bill Granger's. Every single one and we've got five. The recipes are reliable, the food is fresh and unfussy and - best of all - delicious. I came across Bill's website recently and found a whole bunch of his recipes online. So if you don't have the book(s) you can get the chocolate pudding recipe right here! Try it...you'll never want another dessert again. An added bonus is the beautifully designed website and it's great photography...I've long admired Petrina Tinslay food shots. Delicious.

Labels: Eats, Kitchen

posted by cerentha harris at 6/14/2007 0 Comments

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HARRY: There is something so clean and pure about vodka. I love that it doesn't give me a hangover and that it doesn't make me fat but I never really loved the taste. Til now. We had a dinner party last weekend and invited friends of friends, Litty and Melkon, who just happen to be vodka makers. How could you say no to those two joining your dinner? They turned out to be lovely and their vodka - well it's out of this world. We have a tea-infused blend. Delicious mixed in a minty cocktail and amazing straight. Check out Modern Spirits for clever and unusual food matches. You can also order their vodkas online. The pear lavender sounds amazing.

Labels: Eats

posted by cerentha harris at 6/01/2007 0 Comments

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SAL: Now I can take no credit for this recipe, I’m just doing my bit to spread the good word! If you’re like me and somewhat finicky about your bread and you like it Tuscan style then you have to give this recipe a go. The transplanting of the dough to the hot dutch over can be tricky, especially if you have small hands like me – that Is where oven gloves have come in mighty handy. Read on and all will become clear…

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours' rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1 1/2-pound loaf.

Labels: Eats

posted by Sal Taylor Kydd at 5/21/2007 0 Comments

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