November 21, 2014

almost Thanksgiving


It is that time of the year again when I bake cookies, plan menus and enjoy some free time.
Fournier's holiday orders were shipped a couple of weeks ago, so now I can relax and start
thinking about the future collections.

Yesterday afternoon I baked some cookies for my son to take to school today and also tested
large cookies that I am planning to use as place settings on my Thanksgiving table.

Wishing you all a wonderful weekend!!!




October 1, 2014

Welcome October


This year I'll miss the beautiful colors of fall in Washington, the leak-kicking, the apple picking, and the pumpkin patch.
In the SHOP we're welcoming this month with baby alpaca sweaters and garlands. Eco-friendly and handmade with love!


Baby alpaca sweater & Etoiles Garland
Etoiles Garland detail


September 28, 2014

sunday bake


Last Friday my husband came back from a business trip in Cali with bars and bars of chocolate.
This chocolate is produced by one of the small businesses his project funds here in Colombia.
I decided to try it making one of our favorite cookies and a classic we all love, chocolate chunk cookies.


I use the recipe from Martha Stewart's baking book. You can find it HERE!


September 23, 2014

when it comes to roses


The prettiest of flowers in my favorite color, white.
It is a pleasure to fill my home with these beauties now that we live in Colombia and they are so affordable.




September 22, 2014

welcome fall


Welcoming fall with our baby alpaca accessories.
Cables, stripes, intricate knit stitches that add texture to the soft and beautiful baby alpaca yarn.
I love the golden color with ivory. It goes well with any outfit in a baby's closet.


Cable Rib Hat & Bonnie Booties


September 19, 2014

Fournier bunting love in Cape Town, South Africa


I could not be more excited about seeing Fournier's crochet navy & ecru cotton bunting in Kim Gray's home in Cape Town, South Africa.
It decorates her little one's tepee, and he seems to love it!!!
Thank you so much Kim for sharing these lovely photos on your blog!!!
Check out the full article on Kim Gray's Lifestyle Blog. "My home: Home decor shoot" HERE.

(image credit)
(image credit)
(image credit)


September 18, 2014

pom-poms in our new accessories


Fournier's fall-winter 2014/15 features some fuzzy pom-poms!
Gold, deep pink, charcoal, gray are some of the colors in the collection this season.

Fournier hats fall-winter 14/15 collection

The striped hats with contrasting pom-poms are very popular. We're shipping them everywhere in the world! So thankful for all the wonderful orders and love for these new accessories.

Fournier striped hats featuring pom-poms in baby alpaca

September 14, 2014

Ruffles


Let me introduce you to Ruffles,
our new friend.
Handmade with the softest baby alpaca.



Wearing red shorts and stripes neck ruffle. Finished with the cutest striped crochet party hat.
Check him out HERE!


September 10, 2014

Parisian inspired


Our Parisian-inspired softies are back in stock.
They have been so popular that we decided to bring them back.
Check them out HERE!



September 9, 2014

plum & nectarine rustic galette


You can make this in just 15 minutes, put it in the oven and enjoy with some vanilla ice cream!
I wanted to try the local plums this time. They're small but sweet and a bit tart. Perfect combination
with the nectarines.

{local plums}



{nectarines}



  • FOR THE CRUST
  • {Pate Brisse}
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) unsalted butter chilled and cut into small pieces
  • 1/4 cup ice water
  • In the bowl of a food processor, combine the dry ingredients. Add the butter and process until the mixture resembles coarse meal.
    With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky.
    Make the dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.


  • MAKE THE GALETTE
2 tablespoons flour
1/4 cup light brown sugar
1 recipe of pate brisse, rolled into a 14-inch circle and chilled
1 pound ripe nectarines (about 3 large)
1 pound small plums


Preheat the oven to 400 degrees. Toss all the ingredients together.Remove the pre-rolled dough from the refrigerator and add the plum and nectarine mixture evenly over the pastry, leaving a 1 1/2 to 2-inch border uncoated.Rotate the tart while folding the border of exposed dough up and over itself in a rustic manner. Bake in the lower third for about 45 to 50 minutes, until the crust is well browned and its edges are slightly golden. Serve warm, with vanilla ice cream.









 
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