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Drinkware is always an outstanding gift. Paired with a bag of imported coffee or a bottle of spirits, cups, mugs, and glasses are as much an invitation to share a drink as they are decorative pieces of sculptural artistry. Ranging in size, shape, weight, colour, and even texture, drinkware is well suited for anyone and everyone on your holiday list. We now share with you five incredible drinkware options that we personally would love to receive this year. 1. CRAFT ADVISORY We felt it necessary to begin our drinkware list with glassblower Chris Taylor of Craft Advisory. Taylor offers us a stunning universe of twisted glass cups and tumblers, each boasting an idyllic balance between functionality and performance artistry. Taylor describes his work as follows, Sculptures are transformed into functional objects that can be experienced physically in the everyday. These objects combine his interests in subversion, irony and humor with beauty, elegance, and a reverence for the tradition of glassmaking(1) What makes the cups uniquely spectacular is the texture, resulting in a pretty epic physical experience when using them. Minuscule strands of glass are coiled into minimalist vessel forms, providing both a nuanced variation in colour and a rugged, but ornamentally uniform, ribbed surface. As a result of the masterful thinness of the glass, the coils capture light in the contours of their crevices and create beautifully dynamic shadows along the body of the cups. Beyond the ridges, the cups come in both straight-sided cylindrical and octagonal shapes. We love how the aesthetic linearity of the surface is enhanced and somewhat challenged by both the spherical and octagonal forms. We adore the wave-like movement of coils, the almost surreal weightlessness of the glass, and the sensation of the ridges against our lips and our hands. Available in an awe-inspiring array of colours, you will be certain to find the perfect glass for anyone on your list. 2. ARTISAN & FOX We are also smitten with the Herati Glasses sold by Artisan & Fox. The glasses are nothing short of mesmerizing. Handcrafted in Herat, Afghanistan, the glasses are each flawlessly unique while following a common form: a slightly bowed form riddled with irregular bubbles and delineated by a thin hemispherical seam. In contrast with Chris Taylors delicate pieces, the Herati Glasses are thick and weighty, offering a much more rustic experience. Despite their heft, the glasses reflect light effortlessly as the bubbles within the sheer glass, like fractures in thin ice, glow as they playfully bend the rays. Available in three equally glorious colours, sets of these glasses are capable of transforming any drink into an experiential treat. Handcrafted from traditional techniques flowing back thousands of years, these glasses are handcrafted by artisans in the city of Herat, Afghanistan. Each glass is unique and slightly different(2) And to make a purchase of these mugs even more magical, "in addition to a fair wage to your artisan, we provide an additional 20% of your proceeds to the non-profit Turquoise Mountain to help preserve cultural heritage in Afghanistan". 3. MUDLARK POTTERY Veering away from glass, we turn now to ceramics. Laurie Goldman, a Cape Cod artist behind the brand Mudlark Pottery, shares a collection of cups and mugs that are whimsical and bewitchingly disturbing. We can't put into words how much we adore them. The imagery on Goldman's pieces are produced through sgraffito, a method of ceramic decoration that involves carving through a top layer of clay, in doing so revealing a secondary color beneath, in order to create high-contrast designs. Sturdy and often organic shaped hand-thrown cups and mugs are adorned with bold illustrations inspired by New England life. Often featuring fluid geometric mermaids, marine wildlife, and boats, the drinkware of Mudlark Pottery is strikingly unique. Dolphins, whales, and seahorses, set within ribbons of undulating waves, offer playfulness and movement, even as they themselves sometimes appear to be abstracted waves. What we find to be the most important elements of Goldman's work are the figures. Simplistic human forms take on a cubist quality when translated through sgraffito. While there is an endearing child-like tenderness to the characters there is also something about the representation of their features that gives them a haunting quality (one of our children affectionately refers to cups featuring these figures as "ghost baby cups"). We admit that we find these pieces to be so captivating we use them as sculpture around our homes rather than functional dining pieces, but we are extremely confident that they would make outstanding drinkware gifts for anyone who appreciates art. 4. STUDIO OYAMA Masayoshi Oya, of Studio Oyama, also embraces the whimsy of design, although his approach differs from that of Goldman. Oya begins with delicate and structured minimalist thrown ceramic forms that he then embellishes with liberating glaze work. Watercolor-like stripes trace the sides of cups, birds-egg speckles adorn small teacups, and the occasional bold gesture of Pollock-esque splatters transform otherwise starkly white vessels that Oya refers to as 'a porcelain canvas'. There is a beautiful tension between the almost industrialized rigidity and perfectionism of the base forms and the freedom, expressionism, and artistry of the decoration. With an aesthetic rooted in both Japanese and Swedish culture and design traditions, Masayoshi Oya pairs simple shapes with playful and graphic glazing (3) 5. GLEENA Rounding out or drinkware list is Gleena by Cleveland, Ohio's Asya Palatova. Named for the Russian word for 'clay', Gleena is a ceramic manifestation of Palatova's aesthetic experience in Russia. Gleena’s organic shapes, soft sugary colors, and imagery are inspired by Asya’s childhood summers spent at grandma’s country house outside of St. Petersburg, Russia. Surrounded by carefully tended gardens and apple trees, the country house was a gathering place for family and friends. Influenced by her Russian upbringing and her background in graphic design, Asya merges classical and modern to develop objects with a purity of form that compel people to touch and use them (4) Her cups and mugs have delicately tapered sides and are dipped into coloured glazes, resulting in brief moments of splendid translucency at the rim and base of the mug, where the glaze fades into the untouched ceramic. While the colours are cheerfully bright, they are slightly subdued resulting in a wash of milky saturation rather than abrasive vibrancy (which is something we aim to avoid when it comes to morning cups of coffee). On top of the colour, Palatova applies imagery of wildlife that looks as though it was pulled straight from the pages of illustrated nature specimen references. Foxes, hawks, and bees find themselves featured on mugs, as do exotic animals like elephants and giraffes as well as fantastical horned creatures like unicorns and narwals. With the serenity of the slightly irregular forms, doused in soft untainted colors, serving as the backdrop for a plethora of animals, the mugs from Gleena will surely appeal to any audience.

Oats are, in our opinion, a vastly under-appreciated kitchen staple. Their neutral flavor beautifully complements both sweet and savory pairings. With decadent starches producing a smooth creamy sauce that surrounds the nutty chewy grains of oats, this dish rivals the texture of risotto with significantly less effort! In this recipe, we use caramelized roasted honeynut squash to add luscious texture and superb sweetness—in addition to an outstandingly glorious orange color! Thin ribbons of poached kale offer vibrant pops of green and a forward earthy flavor that feels utterly appropriate during these colder months. The true star of this dish is the Baharat spice; warming allspice, black pepper, nutmeg and clove are balanced by the slight whisper of citrus from coriander and delicate floral notes of cardamom. We find Sahadi's Syrian Baharat Spice Blend to be unrivaled, having a miraculous ability to transform savory and sweet dishes. We highly recommend you invest in a jar! This oatmeal, topped with crispy squash skins, crunchy pecans, and luminous golden raisins, is a stunning composition of the textures and flavors of the autumn and winter seasons. We love to serve it as a side dish for holiday meals, as a bed roasted chicken or root vegetables for a main course, and even on its own as a deliciously comforting breakfast. Each bowl is a masterpiece of color that will surely wow even the pickiest guests! INGREDIENTS: 4 honeynut squashes* 3-4 large kale leaves** 6 cups water (for oats) 1 cup dry white wine 1 and 3/4 cup steel cut oats 2 tbsp Sahadi's Syrian Baharat Spice Blend or 2 tsp allspice 2 tsp coriander 1.5 tsp black pepper 1/2 tsp cardamom 1/8 tsp cloves 1/8 tsp nutmeg 1/2 tsp dried leek powder*** 1/3 cup chopped pecans, walnuts, or hazelnuts 1/3 cup golden raisins or dried tart cherries olive oil salt DIRECTIONS: Preheat oven to 400ºF. Cut honeynut squash in half length-wise then scoop out and discard seeds. Don't worry about removing the strands along the middle of the squashes, they'll cook down and soften in the oven. Lightly brush the cut side of the squashes with olive oil and lay, cut side down, on a baking tray lined with aluminum foil. Bake for 25-30 minutes or until they are soft to the touch and have released some of their liquid. Meanwhile, prepare the kale. Bring a large pot of salted water to a boil (aim for a salinity that is roughly that of the ocean). Wash kale leaves and remove the main stems. Cut the kale (perpendicularly to the stem line) into thin ribbons ~3mm wide or as fine as you would like. Add the sliced kale to the boiling water and allow to poach until the kale has softened to the desired tenderness. Drain the kale and rinse with cold water to stop it from cooking further. Then, in a medium sauce pan, bring white wine and 6 cups of water to a boil. Slowly add in steel cut oats and stir until slightly thickened (~5 minutes). Reduce the heat and allow to simmer, stirring occasionally, until the oats are cooked (~20 minutes). At this point, the oats should have softened but should still maintain a pleasant chew. Remove the oats from the heat and add the Baharat spice blend (or the allspice, coriander, black pepper, cardamom, cloves, and nutmeg) and leek powder. Stir to combine. Remove the flesh from the honeynut squash, being careful not to damage the skins as they will be used later. Add the squash to the oatmeal and stir well to combine. As you stir, the oatmeal should turn an even orange color which will indicate the squash has been fully incorporated. Add the sliced kale (reserving ~1/4 cup to use as garnish) and stir to distribute evenly in the oats. Salt the oatmeal to taste. (If the mixture lacks depth, add 1/4tsp of white wine vinegar to brighten it) Turn the oven to low broil. Carefully, using the side of a large knife, scrape any remaining flesh from the squash skins. Slice the skins into ribbons (~1/4” x 2”) and brush both sides with olive oil. Lay on a baking sheet lined with aluminum foil and bake on the top rack for a few minutes until the skins have browned, bubbled, and crisped. Be careful to watch them intently as they will brown quickly and are prone to burning. Remove the tray from the oven and lightly sprinkle the skins with salt. To serve, spoon the oatmeal into a bowl and garnish with kale, crisped squash skins, chopped nuts, and dried fruit. Enjoy! (At this point you may also add sliced roasted chicken or caramelized roasted root vegetables to serve a substantive main course) NOTES: * Feel free to substitute another sweet squash if you have difficulty tracking down honeynuts. Kabocha, koginut, even butternut would be delicious! **Any dark bitter greens would work well in place of kale. Collards and chard are both delicious substitutes ***leek powder is one of our favorite ingredients. You can make it yourself by baking leeks, sliced paper thin, at a very low temperature for several hours until they have dried and caramelized slightly. Then simply grind using a spice grinder or mortar and pestle. Onion powder can be substituted for leek powder in this recipe but you may need to reduce the quantity as onion powder lacks the subtle sweetness of leek powder.

When thinking of coasters, felt is one word that didn't come to our minds. After discovering Fuzzy Goods by Roberta Shapiro, we can humbly say that the absence of felt coasters in our lives has truly been our loss. Shapiro uses felt—often from remnants— to piece together contemporary geometric designs using muted and luxuriously masculine colour palettes. They are nothing short of striking and we proudly scatter them on our side tables and coffee tables as punctuations of planed artistry. Shapiro's coasters, each a 4" square, are sold in sets of four. The series present truly unique identities: some vibrant and dizzyingly complex, some subtly minimalist, and others falling somewhere in the middle, with unadulterated blocks framing bold pops of colour and pattern. In each set, the four coasters are distinctive, referencing the common aesthetic of the collection while remaining entirely, and delightfully, independent. Together, the coasters in each collection harmonize and form a completed puzzle when aligned. Individually, the coasters are self-contained minimalist masterpieces that are more than deserving of places on our table. The coasters are constructed like a patchwork of panels, sewed together with angular black or white thread that offers a graphic—and somewhat industrial—contrast to the organic texture of the wool. The balance is entirely unexpected but we've come to appreciate it as essential to the success of Shapiro's designs. The felt itself is substantial. At 5mm thick, the coasters are sturdy enough to remain where you set them—no need to worry about rogue coasters slipping across the smooth surfaces in your home. And, as Shapiro aptly notes on her site, "Wool felt is naturally absorbent, offers thermal protection and has antimicrobial properties. It is gentle on surfaces and is stain resistant. It is a perfect material for coasters."(1) In case stunningly crafted coasters aren't enough of a sell on their own, Shapiro donates 100% of the profits from sales of her creations to the Rhode Island Food Bank—meaning "at least 60% of your purchase helps hungry people in Rhode Island". In light of the impact COVID-19 has had this year, with far too many people having found themselves food insecure, this holiday season we implore you to use this time to better the communities around you. And what better way to do so than by gifting or cherishing some truly remarkable coasters. Shapiro shares that, while the objects may be small, they make Rhode Island a better place in a big way (2)

Rissóis de camarão are arguably the most versatile snacks in our holiday arsenal. These humble unassuming pockets, filled with a creamy savory shrimp mixture, are ideal for nearly every holiday situation; they fuel us when we tirelessly wrap gifts, they occupy the idle hands and mouths of restless and demanding little ones, they even provide edible comfort to loved ones embarking on their journeys home in holiday traffic. A delicious and self-contained snack perfect while opening gifts or when raiding the fridge for a post-party midnight snack, rissóis are ready and eager to make our entertaining lives easier! Make a generous amount as they are sure to be snatched up quickly and feel free and inspired to substitute the filling of our choice! The recipe below, adapted from Sabor Intenso and Sorted Food, has been translated from the original Portuguese. Additionally, we have included a link to a very helpful video documenting the recipe but note that it is in Portuguese. Recipe Rissóis de Camarão Ingredients for 45 rissóis: For dough: 450g of flour 650g of water 100g of vegetable shortening, butter or margarine 1 lemon peel Coarse salt For the filling: 1 Kg of shrimp 1 L of water 1 chopped onion 100g of vegetable shortening, butter or margarine 125g of flour 1 tablespoon of tomato pulp Chopped parsley (to taste) 2.5dl of milk Half a lemon Pepper (to taste) . Salt (to taste) Nutmeg (to taste) 3 eggs Breadcrumbs (as needed to coat the pastries) Flour for sprinkling Frying oil Preparation: Cook the shrimp in about 1 liter of boiling water seasoned with salt. Cook for 3 minutes. Drain them, reserving the liquid. Carefully peel the shrimp. Add 10 shrimp to a food processor and chop finely (or alternately chop finely with a knife). Roughly chop the remaining shrimp. In a saucepan, heat the butter and add the onion, stirring until golden. Add the flour and cook out the raw flour flavour, you are basically making a roux. Slowly add the milk and shrimp water alternating between the two. You won't need all the water, you need a paste like consistency, like a ravioli filling. It needs to be able to hold its shape without being too thick. Then, add the tomato pulp and the finely chopped shrimp. Season with a few drops of lemon, pepper and nutmeg. Add the roughly chopped shrimp and the chopped parsley. When the mixture begins to bubble, remove and let cool to room temperature. In the meantime, prepare the dough. In a pan, bring the water, vegetable shortening, lemon peel and salt to a boil. When it is boiling, turn the heat to low. Remove the lemon peel, add the flour and stir constantly until the dough forms a ball and pulls away from the sides of the pan. Remove from heat. Pour the dough on a floured surface and let it cool slightly. When your dough has cooled down, a bit use a rolling pin to roll a thin layer of dough. Place about a teaspoon of filling on the dough making sure you have bits of shrimp. Roll the dough over the filling (like ravioli) and press down gently on the edges to seal everything down. Now take a glass and cut the excess dough making sure you have the half disk shape typical of this salty snack. Press gently all over the edge again to seal. Set aside on a floured plate and repeat until you run out of either dough or filling. If you have left over filling either make more dough or use As a sauce for pasta or rice making sure to thin it out first with water or even cream. Dip the formed rissóis into a shallow dish of beaten eggs then transfer to a dish containing the breadcrumbs to coat them. Fry them in hot oil until the dough is cooked and they are golden brown.

Years ago, the museum at the Rhode Island School of Design was generous enough to take us through a few of their works on paper—which are normally kept safely away from damaging light and, as a result, remain often unseen by the public. A collection of roughly 3 dozen pieces were displayed along the perimeter of an otherwise bland conference room. The first piece was a magnificent and massive butterfly mandala by Damien Hirst that was vibrantly colored and hauntingly morbid. But it was the second piece, a small monotoned engraving, that stole our hearts. Absolutely minuscule line work shaped a robust figure, winding city scape, glorious wings and a tangled billow of cloth, all rendered with remarkable and subtle depth. The piece was Nemesis (The Great Fortune) by Albrecht Dürer and immediately upon seeing it we were spell-bound. Given the impression Nemesis had on us, you may not be surprised to learn that we at ARCANISA adore the work of Dürer and you can imagine our excitement when we discovered the "Albrecht Dürer Works of Art" series offered by Polish brand Aloha From Deer. As the pandemic has us often confined to our homes we, as a society, seem to have adopted sweatpants and sweatshirts as the unofficial uniform of 2020. With this in mind, and with the cold breath of winter approaching, we can think of no better holiday gift than cozy loungewear featuring the work of a truly iconic 15th century artist. Five works by Dürer (The Whore of Babylon, The Opening of the Fifth and Sixth Seals, The Four Horsemen of the Apocalypse, Celestial Map of the Northern Sky, and The Rhinoceros) are printed onto a variety of deliciously comfortable clothing items. Dürer's exceptional line work translates to an almost abstracted graphic print on the garments as the dizzying details bend and warp with the drape of the fabric on the body. The garments are striking depictions of Dürer's works that become unique piece of art in their own right. We feel like art world insiders wearing any of the items from this collection! We personally love the Fifth Seal series and admit to wearing the sweatpants far too often! Based on the biblical foreshadowing of the events of the apocalypse (quote below), the imagery is dark—but even this feels appropriate given the nature of this year. Created by Dürer in 1498, the illustration contains expressive anthropomorphized sun and moon icons sitting atop a bank of clouds while the earth below is rattled by earthquakes and showered with fallen stars. “I looked, and behold, there was a great earthquake, and the sun became gloomy like sackcloth, and the moon became like blood. And the stars of heaven fell to the earth, like a fig tree, shaken by a mighty wind, drops its immature figs, and the sky disappeared, rolled like a scroll, and every mountain and island moved from their places." The sun and the moon act as anchor points of the print, offering identifiable imagery prominently situated on the shoulders or hips, depending on the article of clothing. The clouds offer a visual relief of blankness against the bottom of the design that becomes increasingly contorted by our bodies. Should you (very reasonably) choose not to introduce imagery of the apocalypse into your holiday celebrations, the pieces featuring Rhinoceros and Celestial Sky are beautifully representative of Dürer's talented rendering and we commend Aloha From Deer on an outstanding job applying the prints in a thoughtfully aesthetic way. It's true fashion that any art or loungewear lover will appreciate this holiday!

In our opinion, no winter holiday meal is complete without a warming bowl of soup. A small cup to welcome you at the start of a meal or a hearty main course bowl is sure to leave you feeling full, comforted, and cared for before you sneak off for some sweet desserts! Joanne Molinaro, better known as The Korean Vegan, offers us this sensational soup recipe for Pumpkin Dumpling and Wild Rice Soup. Savory garlic, sage, miso, and turmeric transform smooth pumpkin and a medley of softened vegetables into a decadent stew studded with gnocchi-like dumplings and flecks of colorful wild rice. An easy but show-stopping recipe, this soup captures and embraces all the season flavors we've come to cherish at the holidays. Try it with the unparalleled New England Cheddar pumpkin! Molinaro's full recipe is written below and included is a video she shared demonstrating the steps. My Pumpkin Dumpling and Wild Rice Soup. Perfect for Thanksgiving. Or Wednesdays. Or Cold Days. Or Any Days. Made this using @simplyorganicfoods spices for @bestofvegan's #CookForAChange and #BestOfVeganSpices contest! INGREDIENTS Dumplings 1/4 tsp turmeric 1 tsp garlic powder 1 tsp sage 1 cup sweet white rice flour 1/4 pumpkin puree 1 pinch salt 1-4 tbsp water Soup 1 1/2 tbsp vegan butter 4 cloves garlic 1/2 diced red onion 1 stalk chopped celery 2 chopped carrots 1/4 head chopped cauliflower 1 chopped zucchini 1 diced yukon potato 1 cup wild rice mix (uncooked) 1 tsp turmeric 1 tsp sage 1 tsp garlic powder 1 tbsp miso paste salt/pepper 1 32 oz. box veggie broth 1 1/2 cup chopped kale Mix all ingredients for dumplings and knead with bare hands until dough forms. Wrap with plastic wrap and place in fridge for 15 minutes. Remove dough and roll into two logs, approx. 8-10 inches long. Cut with pastry knife or sharp knife into small bite size pieces. Set aside. In large pot over medium high heat, add vegan butter, garlic, onions. When onions are soft, add carrots and celery. Next add cauliflower, zucchini, and potatoes. When all veggies are soft, add rice, spices, salt, pepper, and miso. Stir until everything is evenly coated with spices and miso. Add veggie stock and kale. Bring to boil and then let simmer for 35 minutes (rice is almost cooked). Add dumplings and cook for additional 5 minutes. Serve and enjoy!

A good loaf of bread has the power to transform a meal but this dulcet chocolate cherry bread, developed by Good Housekeeping, is exceptional enough to stand alone. Moist bread captures the richness and decadence of cocoa powder and bittersweet chocolate, blanketed by a whisper of coffee. A scattering of tart succulent dried cherries offer bursts of texture and refreshing balance against the darkness of the aforementioned chocolate. Even the subtle complexity of molasses introduced by dark brown sugar contributes to a depth of flavor that is entirely unexpected from a loaf of bread. We love to serve this bread with a generous smear of velvety Devonshire cream for a smooth lush mouth feel. Paired with a warm cup of coffee or a stiff glass of bourbon, this bread is ideal aside breakfast and post dinner drinks alike. Enjoy it this holiday season as a contemporary interpretation of a traditional fruit cake. Recipe from: Chocolate! Good Housekeeping Favorite Recipes By The Editors of Good Housekeeping Prep: 20 minutes plus rising Bake: 20 minutes Makes 2 loaves, 12 slices each Ingredients 1/4 cup warm water (105 to 115 degrees F) 1 package active dry yeast 1 tablespoons granulated sugar About 3 1/2 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa 1/3 cup packed brown sugar 1-3/4 teaspoons salt 1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F) 4 tablespoons butter or margarine, softened 1 large egg, separated 3/4 cup dried tart cherries 3 squares (3 ounces) bittersweet chocolate, coarsely chopped 1 teaspoon water Preparation: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt. With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands, knead several times to combine well. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes. Punch down dough.Turn dough onto lightly floured surface and cut in half; cover dough and let rest 15 minutes for easier shaping. Shape each dough half into 5-inch ball. Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of un-greased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 400 degrees F. In cup, beat reserved egg white with water; gently brush over the tops of the loaves, being sure to cover the entire surface. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf. Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool.

We are unabashed by our ever consuming obsession with donkeys. Several of our neighbors own them—one neighbor owns two miniature donkeys, Bonnie and Clyde, and another boasts a single donkey who zealously guards the most gorgeously picturesque flock of sheep—and we are unashamed to admit that we slow down a bit each morning when we drive to work to see them roaming splendidly in their fields like a sculptural menagerie. Our love of and commitment to these stunningly contemplative animals extends far beyond the fields in our area; through The Donkey Sanctuary we—along with other like-minded donkey lovers—are able to support to the support donkeys around the world. A few years ago, the ARCANISA team was symbolically gifted one of The Donkey Sanctuary donkeys by a dear friend. Our team can attest that it is one of the most treasured gifts we have ever been given and, to this day, we eagerly await the updates on our beloved, donkey Timothy. We even hang his picture proudly in our office (continue reading to see a video of Timothy on his birthday!) This holiday season we encourage you to follow suit and support this incredible charity and these magnificent animals. In case you aren't immediately hooked on the idea of gifting someone a donkey this holiday season, allow us to share with you a bit about The Donkey Sanctuary and the extraordinary work they do. Founded in 1960 by Dr. Elisabeth Svendsen, The Donkey Sanctuary arose from Svendsen's profound appreciation for these remarkably intelligent and independent animals. Beginning with her first donkey, Naughty Face, whom she purchased for £45, Svendsen embarked on a life committed to rescuing and advocating for donkeys. Following in the admirable and dedicated path of Dr. Svendsen, the Sanctuary now cares and advocates for donkeys that have been subjected to abuse, been overworked or made obsolete through industrialization, or are otherwise neglected. "The Donkey Sanctuary has grown from a charity rescuing UK donkeys from neglect and abuse to an international animal welfare organisation transforming the lives of millions of donkeys and mules, and the people who depend on them for their livelihood. Today, we have 10 sanctuaries around the UK and Europe, giving lifelong care to over 7,000 donkeys and mules, and we reach approximately 1.8 million donkeys and mules through our work in 35 countries worldwide." (1) Working through their brick-and-mortar sanctuary as well as their rehoming, veterinary. research, education, donkey-assisted therapy, and advocacy programs, the dedicated staff at The Donkey Sanctuary has established themselves as a powerful and far-reaching force for good when it comes to protecting these too-often overlooked animals. Through the Sanctuary, hands-on treatment is provided for donkeys in need of care while advocates work with The World Organisation for Animal Health (OIE), the Food and Agriculture Organisation of the United Nations (FAO), the Global Agenda for Sustainable Livestock (GASL), the United Nations (UN) and the World Bank to establish sustainable improvements to the lives of donkeys (1). You may be asking yourself, "why should I care about donkeys?". It's a valid question—especially if you are in the unfortunate position not to live next to some of these epic creatures. For those of us living in industrialized capitalist societies, donkeys are rarely thought of outside of petting zoo pens and anhedonic children's book characters; however, in many parts of the world donkeys are invaluable, often essential, additions to daily life. As the Donkey Sanctuary notes, In rural areas, donkeys are often used in farming and as transportation: they pulls ploughs and carts, deliver goods to market, and collect water from wells. In urban areas, they are mainly used in construction, transport of people and goods, and refuse collection. By enabling their owners to participate in work, they boost economic capacity in a region. So much so that in Ethiopia there is a saying: ‘If you don’t have a donkey, then you are a donkey.’ The protection of these animals is as important to the livelihoods of millions of people around the world as it to the donkeys themselves. Donkeys are brilliant, compassionate, contemplative creatures who are more than worthy of our kindness and advocacy. This holiday season, consider 'adopting' a donkey through The Donkey Sanctuary. There are a plethora of ways to get involved with and support the Sanctuary. Whether you choose to adopt a donkey, make a donation, purchase cards, clothing, or even reusable donkey-printed beeswax food wraps, your engagement with this incredible organization will undoubtably make a difference and bring a few incredible animals some much needed cheer!

LA SPIRIT + LONDON EDGE + JAPANESE SIMPLICITY AND BALANCE While we love unapologetically embellished handbags and clutches, we find that we demand too much of our day-to-day bags for any adornments to survive being hauled through crowded subway cars, buried on cluttered office tables, and beaten by our ceaselessly moving hands and arms. That's not to say that we don't expect beauty from our catchalls; we, like many, search for accessories that strike the ideal balance of resilient utility and aesthetic perfection. With this in mind, we have found KIKIITO bags to be life-changing. "KIKIITO is the brainchild of Kiki Ito— a Japanese born and trained and London based designer that spent many years living and traveling in LA"(1) This amalgamation of "LA spirit, London edge, and Japanese simplicity and balance" is gloriously evident in Kiki's designs. Small satchels of silken leather, formed into geometric envelopes, are deliciously unadorned and exist quietly—but powerfully—in their minimalism. The bags are offered in predominantly neutral tones, ensuring the striking shapes take center stage. There is nothing boring about these minimalist accessories; their understated forms are dripping with subtle and thoughtful artistry. Our two favorite KIKIITO bags are the CHIMAKI and LINK, variants of the same flawless design. A stitched rectangle of touchably soft cowhide leather or rich suede creates an infinitely useful pocket. A polished gold gated ring is fixed to one corner at the mouth of the bag while, at the other corner, a "bold, flexible neoprene rubber handle" is threaded through a graphic gold eyelet. The small handle is the ideal size to be slipped gracefully over the wrist but we prefer to hook the durable neoprene through the gated ring on the opposite side, pulling together and folding the body of the bag into a stunning and balanced leather origami sculpture that we have the privilege of carrying. The diminutive CHIMAKI is a staple in our homes. It sits seemingly fixed to our hall tables eagerly awaiting our cards and cash for when we dash out stylishly on an errand or coffee date. The slightly larger LINK takes on more of a handbag role, with room for other necessities but still small enough to allow easy packing as there isn't room for it to become cluttered. These sleek and elegant clutches make outstanding gifts. Complementing any wardrobe or aesthetic, the CHIMAKI and LINK bags are both gorgeous and practical and certainly won't disappoint.

Solomillo Iberico con Mermelada de Lombarda y Salsa de Morillas As you likely already know, we are enthralled by the recipes and photographs of Raul Carrera of El Oso Con Botas. Coming from a background in architecture, Carrera harnesses undeniable artistry when creating the visual and culinary compositions he publishes. His Iberian sirloin recipe is no exception. Inspired by recipes from Leonardo Di Vinci—specifically one for red cabbage jam— Carrera balances the fat and flavor of the beef and pork with aromatic citrus, the warming spice of cinnamon and clove, and the savory nutty flavor of morels drenched in wine and a whisper of walnut oil. It’s a dish that is staggeringly beautiful and well-deserving of center stage at any holiday table. (Carrera's recipe below has been translated from the original Spanish. Any information we added that differs from Carrera's original instruction is italicized) This Iberian sirloin with red cabbage jam comes with its story under its arm, yes, and it is a story that begins in 2003. It was around that year when a good friend gave me a gift that at the time seemed like a real gem, It was nothing more and nothing less than a book entitled "Leonardo da Vinci's Cooking Notes" and which compiled recipes and cooking stories written, supposedly, by the very hand of the greatest Renaissance and Florentine icon of architecture, ingenuity and the arts of all times … Don Leonardo !! At the time, I was so passionate about having the so-called "Romanoff Code" in my hands that I couldn't help but get more than one idea for my kitchen. That is how in 2003 I decided to make a sirloin steak with apple sauce and red cabbage jam for a cooking course. Leonardo's original jam was made with cabbage and was accompanied by rotten cow or dead lamb. It was a little-expected recipe that surprised our students at the time, now it probably wouldn't be so much. Many years later, Eva from Bake-Street has invited me to participate in the challenge Who's coming to dinner? Patricia Sánchez and the diner who would have to put the boots was nothing more and nothing less than Leonardo de Vinci . At first I had planned to make him something with marzipan, one of his favorite ingredients and with which he supposedly built architectural models, but I had to change the script for more work-related issues and I decided to dust off that recipe from past years based on the polymath's cabbage jam Leonardo . It was the opportune moment to tell the diner that after 468 years of his death an English couple, Shelagh and Jonathan Routh, had published a supposed compilation of their culinary writings and that I longed to know if everything they had written had any truth . On my table they were waiting for him eagerly to meet him: two books, a small one with a black cover -the supposed Romanoff codex- and a very large one with all his real work ... And I with his jam, but made with red cabbage, and as a garnish for a delicious Iberian sirloin with a morel sauce ( Morchella conica ), also known as morel. Iberian sirloin with red cabbage jam Ingredients: For the red cabbage marmalade: 500 g of red cabbage, finely julienned 250 g of cane sugar 125 g of rosemary honey Zest of half an orange Zest of half a lemon 80 g of raisins 250 ml of water 250 ml of dry white wine 150 ml of orange juice A bay leaf 3 cloves A cinnamon stick Juice of one lemon a pinch of salt For the Iberian sirloin: 800 g of Iberian sirloin 50 g of Iberian ham bacon chopped One garlic clove Salt and freshly ground black pepper to taste Mild olive oil For the shallots and morels sauce: 105 g chopped shallots 125 ml of Jerez wine 20 g of dried morels 400 ml of water 250 ml of ham stock** Walnut oil to emulsify A few drops of Modena vinegar Olive oil (*notes and hints on the recipe can be found at the bottom of the page) Directions: For the red cabbage jam: Combine the julienned cabbage with the sugar, honey, citrus zest, raisins, water, wine, orange juice and spices—I like to wrap them in gauze— in a bowl . Mix everything very well and let it rest for a couple of hours. Once it has settled, add the lemon juice and a pinch of salt. Bring the mixture to a boil, lower the heat to a minimum, cover and cook for 40 minutes. Uncover and continue cooking until it reaches between 100 and 105º C. At this point, remove the jam from the heat and immediately transfer it into glass jars (you can sterilize them by boiling them for 11 minutes). Leave the jam to rest for at least seven days before starting to consume it. For the Iberian sirloin: Cut the sirloin into cubes - between 100 and 125 grams each. Sauté the ham, bacon, and a clove of garlic, sliced in half, in olive oil. When the pan is very hot, add salt to the bottom of the pan, and roast the cubes of sirloin at a very high temperature, first standing and then turned onto their sides. Once the sirloin has browned, remove the sirloin and transfer to a dish and keep warm (do not wash the pan but remove excess oil, bacon, and garlic). For the shallots and morels sauce: Put the morels in a bowl and cover with the 400 ml of hot water. Leave to soak for half an hour, drain and pass the water through a cheesecloth - do not throw away the water as it will be used to make the sauce. In the same frying pan for roasting the sirloins - do not clean it, just remove the excess fat, the garlic and the bacon - sauté the shallots and, when they are translucent, add the sherry wine along with the morels. Wait for all the wine to evaporate then add the ham stock and the reserved water used to hydrate the mushrooms. Allow the liquid to reduce then remove four morels—the most beautiful ones to be used for decoration when plating. Transfer the remaining morels and liquid to a blender and, while blending, slowly pour in a thin thread of walnut oil to emulsify the sauce. Pour the sauce into a double-bottomed casserole, return it to a boil and, if it is very liquid, reduce the sauce until it coats the back of a spoon. Season the sauce with salt, freshly ground black pepper, a pinch of sugar and a couple of drops of Modena vinegar. To serve the Iberian sirloin with red cabbage marmalade: Fill the bottom of a plate—better if it is a bowl—with sauce, set one or two cubes of sirloin in the center, place a little red cabbage jam on top—you can also embellish it with chopped walnuts or fried shallots—and finish by laying a whole blood sausage on one side and add drizzle of walnut oil. *Some useful tips: If you can't find morels, you can substitute Boletus edulis . **The ham stock is made by sautéing a piece of ham, two shallots, a mirepoix (carrot, celery and leek), 125 ml of brand and red wine and water. Make a broth that has to reduce a lot, at least five hours. The Iberian ham bacon is neither the Iberian bacon nor the bacon that is added to the stew. Iberian ham bacon is the excess fat that is removed from a cured Iberian ham (pata negra). If you go to the butcher's shop first thing in the morning you can order it from them, many times they give it to you because very few people use it. The sirloin can also be roe deer, but it should be marinated the day before in wine and herbs.