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Hi folks,

I hope everyone is having a great summer and having as much fun as they can.  I wanted to show you some of my new creations and what I have been up to.

I am really enjoying making rings at the moment and I have been feeling very inspired to make pinky rings, they pack a stylish punch and are an essential part of every jewelry collection.

My love affair with them started early in life, I am left handed and very dyslexic so I had trouble with left from right.  My mother gave me a little pinky ring to wear on my left hand when I was a young boy and whenever I was confused I would reach down and feel that ring to get my bearings.  So for me a pinky ring has been an anchor throughout my life.

They also have a fascinating history, in Victorian times single women and men uninterested in pursuing marriage would wear one on their left hand.  Later in the US they were beloved by the Mafia (many thought this was so they could be sold to pay for funeral expenses in case of untimely death).

Today pinky rings are embraced as a symbol of self love. You can wear them with initials, birth stones, family heirloom stone or just your favorite gem.  Click here to see all the fabulous pinky rings that have come out my design brain lately.

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I usually get a summer share at the Hamptons but was not possible this year.  I did however just have a a wonderfully relaxing weekend up in the Catskills at a gorgeous boutique motel a good friend gave new life too.  If you are in need of a little escape from the city, then Blue Fox Motel is just the tonic.  They also have a gorgeous bar & restaurant called "The Fox Den"
 
I love making jewelry with family heirlooms.  

I made this ring for a fellow Aussie, he is also a very talented and celebrated photographer (he shot our last campaign), so he has an eye for detail.  He had this gorgeous family heirloom that he wanted to wear as a ring.  He loved my coin rings but wanted to flip it around with his gold coin and a darker shank so i built a crownwork ring that retained the sense of history the coin has but also feels modern.

“This 1912 coin has been passed down through four generations and has traveled with my family around the globe. First with my great grand-parents’ move from Turkey to Greece in 1923, my grandparents move from Greece to Australia in the 1960s and has now accompanied me on my move to the U.S.”

Nothing better than a good corn dish in the summer time and thus one I found in the NY Times is delicious, I eat it multiple times a week.  Our studio manager Britany made it with spicy sausage for dinner this week and loved it.  

INGREDIENTS

  • 3 fresh ears of corn, shucked
  • 8 tablespoons unsalted butter (1 stick)
  • ½ red onion, cut into small dice
  • 2 celery ribs, cut into small dice
  •  Kosher salt
  • 1 red bell pepper, cored, seeded and cut into small dice
  • 1 small poblano pepper, cored, seeded and cut into small dice
  • 1 small serrano chile, very thinly sliced
  •  Freshly ground black pepper
  •  Smoked paprika (optional)

PREPARATION

Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
I have some summer trunk shows coming up, this will be my first foray into traveling and doing shows for months.  Looking forward to getting out on the road again, in the safest way possible.  All the stores I work with are taking are going above and beyond with safety precautions and also offering private appointments for the shows.  
We just updated the website with some fabulous new jewels, I am also doing virtual appointments if you want something special (or just need a chat).

Take Care

xoxo
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