Announcing H&H Collective

I’m so excited to finally share my newest project H&H Collective, a collaboration with Sarah Hendrix of LaFemmeEpicure.com. Our fist product is a line of linen cocktail napkins handmade in LA.

H&H Collective Champ + Olives

 

The H&H Collective 2014 Summer Collection has ARRIVED.

Lydia Howerton & Sarah Hendrix are thrilled to announce the official launch of their linen cocktail napkins. Each napkin is handmade in Los Angeles, California from 100% Italian linen. The collection features soft grey linen napkins with 3 different neon-hued trims and hand-fringed edges. Each of our collections will be limited edition and we plan to release them seasonally along with a sprinkling of small batch very limited collaborations in-between the seasonal releases.

Check out our spankin’ new website here >>> http://www.handhcollective.com 

Summer 2014 Collection

 

This collection was inspired by citrus hues, meet Cara Cara, Kumquat and Yuzu. Read all about what inspired Sarah and I to start this company here.

Keep up with all the H&H news…

Facebook- https://www.facebook.com/HandHCollective

Instagram- http://instagram.com/handhcollective (#WashDontToss #WarOnPaperNapkins)

Twitter- https://twitter.com/HH_Collective

 

H&H Collective Gummi Bears

 

 

xx, Lydia

 

 

 

 

 

 

 

 

A&O in Martha Stewart Weddings

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photo by La Femme Epicure

I am literally bursting with excitement to see the name Apples & Onions LA in Martha Stewart Weddings Summer 2014 Issue. It was an honor to contribute the pre-ceremony snack, Indian Summer Trail Mix, to the October wedding of my pals Sarah and Kelly. Their wedding has a 10 page spread in the MSW magazine on stands today (online gallery here). While images of the welcome snack did not make the magazine, there is a link in the vendor list to Apples & Onions LA. Now I can say I’ve been in Martha Stewart magazine!

Indian Summer Trail Mix

photo by Evynn LeValley

Scharffen Berger dark chocolate chunks, salty pretzel twists, diced dried apricot, roasted almonds, dried tart cherries, chocolate covered raisins, yogurt chips, toasted coconut flakes and salted pistachios all mixed together.

photo by Evynn LeValley

Drew and I volunteered to model the chilled French cider served alongside the trail mix.

Trailmix in Cookbook cones

photo by Evynn LeValley

Mossy beds and vintage cookbook cones made by the bride, Sarah and her sister Rebecca.

Lydia and Drew Howerton

photo by Evynn LeValley

Drew is excited about the cider.

xx,

Lydia

 

 

Current Must Reads

“You read a book and it fills you with this weird evangelical zeal, and you become convinced that the shattered world will never be put back together unless and until all living humans read the book.” -The Fault in our Stars by John Green

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I feel this way to some degree about all the books below. Some are just fun, others will change the way you move through the world. Thanks to this article for the permission to love and talk openly about Young Adult fiction.

The Fault in Our Stars- John Green

Eleanor & Park- Rainbow Rowell

Delancey: A Man, A Woman, A Restaurant, A Marriage- Molly Wizenburg

The Sense of an Ending- Julian Barnes

The Circle- Dave Eggers

Crazy Rich Asians- Kevin Kwan

Still Alice- Lisa Genova

The Snow Child- Eowyn Ivey

The Interestings- Meg Wolitzer

The Lowland- Jhumpa Lahiri

Me Before You- Jojo Moyes

 

What are your current favorite reads? I’m always looking for my next obsession.

 

xx, Lydia

Baby Boy Shower for TheKitchn.com

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The baby shower I styled for my friend Beth is finally up on TheKitchn.com! A fun collaboration with Anjali at the beautiful home of Jen. Custom paper garlands, tissue flags and rope installations created for this event by Rebecca Simms of Wylie West Creative. All the stunning photos by Leela Cyd. Make sure to read the full post for recipes, set up details and all party resources.

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Deck Towel Candle #1

My brother’s company Deck Towel has released its first candle. Earthy and masculine ingredients (irish moss, sea salt and vetiver) and a not too scenty formula make it more subtle than most candles. It perfumes the air but doesn’t over power your senses or make you want to throw it out the window. It comes in a recycled wine bottle which adds a rustic touch to any room. They sell for $40 which makes a great gift for the women and men in your life.

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Contents Soy, vegetable oil, beeswax, fragrance, essential oil, cotton wick

Notes Keep wick trimmed to ¼” and discontinue use when only ½” remains. Burn candle no more than 4 hours at a time.

Size 300 grams, 8 x 2.5″

Use Estimated 80 hours of burn time.

About Soy is longer-lasting and cleaner-burning than paraffin.

Production Made in the United States

 

Currently crushing on these new linen towels too…

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Walther

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Vaas

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Yves

 

xx, Lydia

Mother’s Day Brunch Menu

I’m hosting a little Mother’s Day brunch this weekend in my garden. If you can call a sparse bit of dry grass and over grown trees in your back yard a “garden.” While the surrounds might not be perfect, my menu is battle tested and the company can not be beat. My mom, aunt, cousin and grandmother will be together and we always have so much fun. My party prep timeline is below in case you want to follow along too.

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Mother’s Day Garden Brunch MENU

Champagne

Freshly Squeezed Orange Juice

Iced Coffee with Coconut Milk

Potato & Basil Frittata

Arugula Salad with Dijon Vinaigrette

Farmer’s Market Berries, Basil, Aged Balsamic

Sweet Sriracha Baked Bacon

Assorted French Pastries

Mother’s Day Garden Brunch PREP TIMELINE

Thursday

gather table supplies-glassware, silverware, plates, napkins, table cloth

set up self serve bar- ice bucket, tray of champagne glasses, iced coffee glasses, straws, creamer pitcher, pitchers for orange juice and water

Farmer’s Market shop for groceries and flowers

Friday

arrange flowers in bud vases

make Dijon vinaigrette

grate cheeses and cut potatoes for frittata

chill champagne

Saturday

pick up pastries at local bakery

juice oranges

set the table in the garden

make and bake frittata

bake off bacon

wash berries, drizzle with balsamic and torn basil

fill ice bucket, set out chilled water, oj, champagne and iced coffee

toss arugula salad, cut frittata and plate up warm bacon

Hopefully, this party honoring my mom will make up for when my brothers and I gifted her a curly fry maker for Mother’s Day, twenty years ago. We thought it might gently encourage her to cook us fried food in the comfort of our home. Sadly it was neither well received or ever touched.

xo, Lydia

Protein Smoothie Recipes

Smoothies are a staple of my weekly breakfast rotation. But I’ve found you need just the right balance of protein, fat and green vegetables to make one last all morning. Too much fruit or juice gives me a sugar crash and if there is not enough fat I get hungry 2 hours later. Over the years I’ve found a few fool proof combinations, trust me there have been some undrinkable concoctions born from “experimenting.” Turns out grapefruit and almond butter do not go well together. Learn from my mistakes. These do not suck.

Green Smoothie

(If you’re worried about the spinach flavor, fear not. You can’t really taste it when blended with chocolate and nut butters.)

Chocolate-Raspberry-Almond

1 cup Coconut Water

1 scoop Chocolate Protein Powder (I like Sunwarrior)

3/4 cup Frozen Organic Raspberries

1 tablespoon Almond Butter (I prefer the raw kind)

2 cups raw Organic Baby Spinach

Blend until very smooth.

 

Kale-Coconut-Almond

1 cup Coconut Water

1/2 cup Coconut Flesh (scoop a fresh coconut or buy frozen) OR you can substitute coconut milk

1 scoop Vanilla Protein Powder (again, Sunwarrior)

1 small Banana

1 cup raw Kale (well washed)

1 tablespoon Almond Butter (I prefer the raw)

Blend until very smooth.

 

Chocolate-Peanut Butter-Banana

1 cup Coconut Water

1 scoop Chocolate Protein Powder (I like Sunwarrior)

1 small Banana

1 tablespoon natural Peanut Butter

2 cups raw Organic Baby Spinach

Blend until very smooth.

 

 

What are your favorite smoothie flavor combos? I’m always open to fresh ideas.

 

xx, Lydia

 

PS- a few other favorite smoothie recipes are suggested below

Gluten Free Irish Soda Bread

Last year when I made my traditional St. Patrick’s Day dinner (instructions here) I experimented with making a Gluten Free version of Irish Soda Bread. I substituted Cup4Cup Gluten Free flour in Ina’s Irish Soda Bread recipe and it was PERFECT! Moist and dense middle with a great crunchy crust. Slathered with salted Kerrygold butter and apricot jam not one guest could tell the difference.

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Happy St. Patrick’s day to one and all, even those who can’t eat gluten!

 

xo, Lydia

Goat Cheese and Hot Pepper Jelly

Anyone who entertains is always looking for easy appetizer ideas. A hostess doesn’t have time to sort through her Pinterest folders when friends stop by for a weeknight glass of wine. Here is a good one for the rotation: goat cheese, hot pepper jelly and crackers. You can keep these items on hand for emergencies. Dump the jelly on top of the goat cheese or serve it alongside in a pretty jar. Add crackers. Done.

My grandmother always serves Philadelphia cream cheese with bright green hot pepper jelly and Carr’s table water crackers. If you want to get fancy you can even make this condiment. Last spring my girl La Femme Epicure made Hot Pepper Jelly and gifted me a bottle, the colors of the chilis and subtly sweet heat were divine.

Pretty little chili bits on tangy goat cheese and little brown rice crackers (we are a GF household.)

A lovely couple from Long Beach, CA sent me some jars of their Red Pepper Relish to try. The folks at Merchant & Co. are making really delicious small batch condiments, a great reminder to seek out local products in your market.

FYI- I put this pepper relish along side hard cheeses like manchego and aged cheddar and with out fail one guest says “What is this spicy jam? It’s amazing!”

 

xx, Lydia

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