Nova Clutch

Pokit Classic Capsule Bag

Pokit are a UK based design company, they make accessories such as bags, wallets & belts as well as custom suits & shoes, of which I have a pair on the way.
This bag was inspired by Buckminster Fuller's geodesic domes – I used to know all about those before I got old & jaded.
The outer is in Khaki canvas & bridle leather, with fittings in solid brass & nickel.
The pleats & the piping on the lid of the bag allow it to have a 3D shape as do the leather reinforcements on the base. There are also many internal pockets which have come
in very handy indeed.

Its a piece of product design rather than fashion design if that makes sense. At first glance the bag looks quite traditional but when you give it a second look its like nothing else out there on the market - that’s what I like about it most.

S.N.S. Herning 'Stark' Cardigan

S.N.S. is a traditional knitwear manufacturer based in central Jutland, Denmark.
In 1931, Søren Skyt devised a unique technique involving temperature ‘bubbles’ to insulate local fishermen from the harsh elements whilst at work. Today, the knits are still manufactured in the same way on the same machines. Each piece is individually signed by one of the three craftsmen responsible for making it - either Erik 69, Bjarne 71, and Holger 67 yrs old. This particular wool cardigan is known as ‘Stark’  & I have it in a petrol blue colorway. Ive been told I’ll have this sweater forever & I'll be passing it on to future family. So far Ive been wearing it everyday for a month straight, Ive been too lazy to buy a winter jacket this year so have been wearing this sweater under a light coat everyday, & its kept me snug & warm through some pretty cold times recently.

Titanium Wine Glasses and Franciacorta

Much as I would love to have a cupboard full of high-end, varietal-specific glasses, that just seems a bit too-too for a space-starved New Yorker. This has been a year of remodeling and carefully editing possessions – out with the lemon squeezer and in with a proper set of wine glasses. But which ones?

After arduous research, I opted for the Scott-Zwiesel 'Fortissimo' Bordeaux wine glasses. The Bordeaux shape is classic, and all-purpose enough to enhance any varietal from a big Barolo to a flowery Roero-Arneis. What’s genius is that they have fortified the glass with titanium to lend brawn and resilience, while still maintaining brilliance and clarity. Measuring in at nearly 11 inches tall, their height and elegance make them the supermodel of the wine glass world. Plus, the 22-ounce capacity makes for good swirling. It just took me a bit before realizing that I was serving one-third bottle pours in each glass. Lucky dinner guests.

That said - I still keep a separate set of glasses for bubbly as I’m a purist when it comes to sparkling wines. Ultimately, I’d like to replace the current set with the champagne flutes from the Fortissimo line, which would have been a perfect addition to my leisurely brunch at home with B. today that involved  Ca’del Bosco Franciacorta. As one of Italy’s premier producers of bubbly, this bone-dry spumante (which is a generic term for sparkling wine in Italian) is made from a heavenly blend of Chardonnay, Pinot Noir and Pinot Blanc and is among my top picks for ringing in the new year – although I’m also contemplating Bruno Giacosa Spumante.

No story is complete without beautiful irony. I broke one of my titanium wine glasses the first time out the gate - but that was due to user error. Strong as they may be, evidently they cannot withstand a CaesarStone-to-cement-floor drop in a fit of conversation (or at least that's the blog-friendly version)...

Cin cin e buon anno a tutti!

Curing our own olives

Yes, we know, we haven't posted in a while. What with work overload, two bouts of 'flu and a mammoth trip to plan, time has got away from us. Yes, we're off to Vietnam and Cambodia, with myriad photos to come back with no doubt.

In the meantime, my olives are sitting in brine. We bought them on Arthur Avenue/a> back in October, and tried two ways of brining them. The first method – pouring boiling water on and then replacing that water with cold changes of water over five consecutive days – rendered half of the olives unusable. Strangely, this ended up making the olives ferment and the water they were in (despite changing it constantly) became fizzy. Yuck.

The other half were just soaked in changes of cold water for a week. Then they all went in a brine solution of white vinegar, salt and water. They're still there two months later. I have no idea whether these are going to be good or a nightmare-in-a-jar, and I have to say, they look like the latter.

I'll let you know when I get back. In the meantime, Merry Christmas, Happy New Year and see you when we get back!