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More Inspiration
August 28, 2013
Salted and Styled’s Cooking Class: Duck Prosciutto
Recipe courtesy of Chef Roberto Leoci Photography by Chia Chong Styled by Libbie Summers, Katherine Sandoz and Brooke Atwood Shot on location at Meddin Studios Traditionally, prosciutto is a salt cured and dry aged Italian […]
November 20, 2011
Wild Turkey Cocktail Ring
Lately, I love accessorizing with oversized and over the top rings. The bigger the better! When I saw this fabulous handmade glass ring, I immediately thought Thanksgiving. The beautiful touch of turquoise mixed with browns, and the setting has just enough shimmer to make it even more delicious. The hand-cut glass incasing looks as if it is magnifying a feather, which made even more appropriate for all of this talk around the studio about American Turkeys!
January 2, 2013
How To: Butcher a Rabbit
I remember watching my Dad and Grandpa Gibson clean and butcher 20 to 30 rabbits at a time after a long day of hunting on Grandpa’s Missouri farm. When I got old enough I was allowed to help skin the rabbits, but never hold the knife. Knowing my Dad and Grandpa, this concern was not for my safety, but for the enjoyment they garnered from butchering their own kill.
