Bee Calm and Carry On
If you drive far enough away from civilization you come upon something that feels more authentically like life. It’s not a life with which I’m familiar, and yet the wide-open space, the simplicity of sprawling fields cut into perfect right angles, feels just right.
We descend upon the Lee Family Farm in Bulloch County at sunrise, the sleep still in the corners of our citified eyes as the bright sun cuts across the horizon. It’s eerie and beautiful—in the distance, a few workers dot the fields in meditative labor, looking like solitary statues emerging from a thick blanket of silencing fog.
Inspired by Honey
Food is our trigger to all design. Its color may inform our fashion, its texture may inform our artwork. Its shape may inform our interiors and its flavor will always inform our table. This week we are inspired by –honey.
Simmer Down Podcast: Telling Secrets About Mom
This week on Simmer Down we introduce you to the voices of the Salted and Styled team! We are talking about our Mom’s, being a Mom and filling our listeners in on a few secrets! Listen along and finally put a voice to the faces of Salted and Styled!
Easy Breezy Salmon Mousseline
A blush pink boyish fish sitting on a princely plate. Simple yet fancy.
A Recipe for an Easy-Breezy Party and a Perfect Main Course
Recipe by Libbie Summers as inspired by Rebecca Gardner Photography by Chia Chong Styled by Libbie Summers Tasty food, _________, _________ and _________. We asked Savannah/NY based event planner, […]
Are You A Sprinkle?
I want to be a sprinkle. Not the tiny circus-colored variety that crunches like birdshot, or the crystallized pink sparklers that feel as if you eaten a mouthful of sand. “A sprinkle,” Rebecca Gardner tells me, “is someone who walks into a party and they’re peppy, they introduce people, they have self confidence and stories to tell.” It’s her job to know this.
Inspired Easy Entertaining
A smile, a Ladurée macaron colored silk skirt and a tray of off-brand ice cream sandwiches. Simple chic. The absence of fuss –modern entertaining with a traditional sensibility.
Simmer Down: Introduction to Savannah Magazine Epicurean Features
This week on Simmer Down Brenda and Libbie introduce you to five people who are teaching us the new “old way” to eat. Listen to what you have to look forward to in the next several weeks on Salted and Styled. Fantastic recipes, the incredible photography by Chia Chong, artwork, fashion and profiles on each person featured here and in Savannah Magazine’s Epicurean issue.
Against the Grain
I’ve never been one to go against the grain. In fact, I’m usually about 3 years behind every trend because I prefer to have others pave the way while I do a risk assessment from the sidelines. Overtime, when the threat-level hovers around mellow yellow, I get on board. I only recently bought a pair of skinny jeans and aviators. Consequently, I’m perpetually chasing trends on their way out, but such is life spent swimming in the mainstream.
