Text and Artwork by katherine sandoz
If you are feeling any childhood strings of sentimentality when it’s time to roast a rabbit, consider employing the French language.
“Tonight, my darlings, I am serving lapin.”
Add de la forêt or, depending, du jardin for humor and a certain je ne sais quoi.
(french rabbit with rosemary, 8.5” x 11”, mixed media on index)
from the private collection of Joshua Summers
other original Salted & Styled artwork available here
Words by Libbie Summers Video by Eliza and Matt Barrera of Barrera productions Sugar Angel Photo by Chia Chong YAY!!!! Today is the release day of my new book, Sweet […]
Still Grandmother’s pecan pie, just a little hipper.
I came across this wonderful vintage amber glass compote and immediately thought of The Savannah Bee Company and those delicious honeycombs. My friend, Savannah caterer Susan Mason, has travelled miles with them in tow to me here in Texas. The compote truly is the color of honey, especially in the right light. I filled this delicious dish with luscious tree peonies made of supple petals and beds of pollen, clematis so sweet no bee could resist, scented geranium, garden roses, carnations and amazing Oriental poppies for a final sting.
