We proudly introduce our Veggie Tanned Leather & Wood Coasters. 

Meticulously engraved traditional Icelandic knitting patterns along with hand-stained leather & Finnish birch, these original coasters are crafted by hand & are very limited at the moment. Sets of 2 will be available through us privately & in our selected stockists very soon just in time for spring & summer gatherings!

Introducing our Cloche Lamp in Copper crafted from Kentucky-grown oak & blown glass from Oregon.  It was so great to show it for the first time in Iceland during DesignMarch along with our other new goods.  

We’ve just about sold out of our first batch so thank you to all the private & stockist orders we’ve received!

DesignMarch is this week in Iceland!  Here is a lovely video of our friends from Orri Finn making their beautiful jewelry.  Come check out our new goods at Epal & Aurum this week in Reykjavík.  

New handcrafted goods coming this week.  Wooden, Leather & Woolen things.  What more could you ask for? #designmarch #honnunarmars

Sorry for not posting the last few weeks- we’ve been out in nature, even a little out at sea, getting inspiration & working on side projects we can share soon-

DesignMarch is in Iceland next week & we’re excited to meet new folks & showcase some of the new goods we’ve been working on! 

mono1984:

Swim

Swim

mono1984:

Exploring Iceland with Kinfolk

RECIPE: CRISPY HAM AND CORNMEAL WAFFLES

We love winter for a few reasons: the weather, the cozy times spent inside & most of all, the baking. We’ve been collecting & trying recipes out to share with you over the last few months.

To start our series of recipe posts , we turn to one of our favorite magazines & friends over at Kinfolk.

INGREDIENTS
2 sticks (8 ounces/225 grams) unsalted butter, melted and slightly cooled
8 ounces (225 grams) ham, preferably country ham, chopped or shredded by hand
1 1/2 cups (7.5 ounces/210 grams) all-purpose flour
1/4 cup (1.25 ounces/35 grams) coarse yellow cornmeal
3 tablespoons (1.5 ounces/45 grams) granulated sugar
2 teaspoons (.2 ounces/6 grams) baking powder
1 1/2 teaspoons (.16 ounces/4.5 grams) baking soda
1/2 teaspoon (.1 ounce/3 grams) salt 2 large eggs
1 1/2 cups (12 ounces/350 milliliters) buttermilk

METHOD
Note: Adjust one oven rack to the middle position and preheat the oven to 200°F/95°C. Heat 1 tablespoon of the butter in a medium skillet over medium-high heat. Cook the ham, stirring occasionally, until well crisped, about five minutes. Remove from heat.

Heat waffle iron according to manufacturer’s instructions.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.

In a medium bowl, beat the eggs, then whisk in the buttermilk and remaining butter. Whisk the wet ingredients into the dry ingredients. Stir in the ham.

Cook the waffles and transfer them to the preheated oven to keep warm.

Serve with Quick Pickled Peaches and Three Whipped Butters.

Make waffles up to one month in advance. Cool them completely and freeze them in zipper-top bags. Reheat the waffles in a toaster oven or an oven preheated to 300°F/150°C.

Notes: I use a standard waffle iron that makes one 7-inch round waffle. While you can use a Belgian waffle iron, the waffles won’t be as crisp. You can, however, bake the thicker waffles in an oven preheated to 350°F/180°C until they crisp. Can be made without ham or with bacon instead.

Makes about 8 (7-inch/18-centimeter) waffles

We’ve been away for a month gathering, crafting, traveling far & near so that we will be ready to introduce new goods for the spring! One of the things that people may not know about our Oak Serving Boards- we hand pour & wax each individual mineral oil vile…to us it’s the little things that matter.

Traveling in California at the moment… will be back very soon.