studio rien: smashing stems, visiting eames, and all the tacos
taking flowers in new directions
Hello my little chumchums,
After a cold took me down this weekend (first the child, then the parent), I spent a few days immersed in the book Modern Ikebana from the folks behind rakesprogress. I loved the premise, pushing the edge of what most people consider floristry. When we think of a “florist” we often think of a storybook shop, a tight little posy of wedding flowers, maybe a glass vase of tulips. But flowers as art are a different thing. Some of my favorite pieces in the book intersected with hard metal, with decay, with fluorescence. I loved the simplicity and the soulfulness, but also the strangeness. A reminder to experiment.
And so on this gloomy grey Thursday, I hope you get the chance to look at something anew, and to get a little weird with it.
domingo de mesa
My friend Maria is hosting a beautiful iteration of her Sunday meal series on Baxter Street, complete with tarot readings, oysters, roasted lamb, her El Closet line and flowers from me. I can think of no better way to welcome the bounty of spring. Tickets here.
let’s ✨Flower Party✨
I’m excited to offer bespoke ✨Flower Parties✨ for you and your pals! Turning 40 and not feeling the club scene? ✨Flower Party✨! Hosting a baby shower and not sure what to do with a motley crew that doesn’t entail diaper games? ✨Flower Party✨! Tasked with planning a work event? ✨Flower Party✨! A little bit workshop, a little bit exploration, a lotta fun… Email if you’re interested!
around the studio
pastor me: Ever since our trip to Mexico City we’ve been craving tacos… even more than usual. Current favorite: Taqueria Ramirez in Greenpoint. Our group went silent eating the excellent pastor, and the nopales with chicharron were deliciously spicy. // only 34 years late: A chance mention in cake zine led me to Kiki’s Delivery Service, a charming 1989 Studio Ghibli that has everything a three year old and his tired parents could desire: transportation, a talking cat, and a pastry shop. Highly rec. // what to do with 7 passion fruit: I realize this may come under the heading of a Freyan-specific dilemma: but what to do when you have a glut of passion fruit? Last year my sister gifted me boxes straight from CA by way of Rincon Tropics. We continued ordering this year as a winter survival mechanism, but after eating two dozen fresh, I needed something new. Enter passion fruit curd: like lemon curd, with citrus notes, but with an added subtle floral essence, and a touch of tropical pineapple. See below for the recipe. // stop that swooning: Lilac is starting to appear in the flower market. One of my favorite flowers, but notoriously temperamental, it has a tendency to wilt within a day or two. To stretch its lifespan, scrape the bark off the bottom few inches of the branch, then either smash (literally smash!) and splinter the end with the side of scissors or a hammer, or cut upwards into the stem a few times (creating an X pattern) in order to allow the branches to drink more easily. (A tip that also works for hydrangea and other flowers with a thick woody stem!) // a glimpse inside: Sending LA recs to a friend this week, I was reminded of one of the most special art experiences we had years ago: an intimate guided tour of the Eames House where Charles and Ray Eames lived and worked for decades. Almost untouched since their deaths, we tiptoed around in socked feet, admiring Josef Albers paintings (!), little collections of objects, a massive musical installation. A gift sat, unopened for decades, the wrapping paper peeling, but still intact.
xo and happy curding! freyan
passion fruit curd
delicious on a citrus olive oil cake (recipe in next newsletter!), in a layer cake, with scones I bet, and honestly by the spoon…
This recipe is a merge of Ina Garten’s lemon curd and a rather random one, with some liberties taken.
You need:
200g passion fruit pulp from roughly 7 passionfruit
3 eggs
140g unsalted butter, room temp
200g sugar (NOTE: would adjust up or down based on passion fruit sourness and personal taste!)
1 lemon
1/8 tsp salt
To do:
Put passion fruit pulp into a food processor and process a minute or two just until the seeds separate. Strain the mixture.
Zest a lemon
Cream the lemon zest, sugar, and butter. Add eggs one at a time, then add passion fruit pulp and salt. You could also add a bit of lemon juice if you choose.
Move mixture to a heavy saucepan and cook on low to medium heat, stirring constantly until thickened, likely 10-20 minutes. Be sure not to overheat as the egg will curdle!
Strain into a jar or bowl. Once cool, refrigerate. Should keep a week or two!
ps, did someone send you this post?