Victoria Magazine - Jan 2018.pdf

UR NE UE RE SS EP L I T R CIA E N PE S

® DECORATING  ENTERPRISING WOMEN  TRAVELING  ENTERTAINING

STARTING YOUR DREAM BUSINESS Favorite entrepreneurs share tips for success A WINTER JOURNAL Cozy interiors & romantic blooms

JANUARY/FEBRUARY 2018 $4.99US $6.99CAN

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A R T I S T- I N - R E S I D E NC E VALERIE GREELEY

“HOW BEAUTIFUL THY FROSTY MORN, WHEN BRILLIANTS GEM EACH FEATHERY THORN!” —Bernard Barton

Contents

January/February 2018 • Volume 12, Issue 1

33 49

55

FEATURES

DEPARTMENTS

37 The Business of Bliss

13 Artist-in-Residence/Writer-in-Residence Introducing our esteemed contributors for 2018 15 Writer-in-Residence Letters in winter white, snow falling 17 Favorite Things The dressing table 23 Touring Beauty by the sea 29 Hidden Treasures Of art and nobility 33 Cooking and Entertaining L’amour de chocolat 77 Shops We Love Grande dame of design 81 By Hand To the letter 85 From Our Table A measure of comfort 97 Chimes The importance of things

Eight inspirational women share their journeys to entrepreneurship and how they forged their own paths to independent success.

49 Camellias, How I Love Thee Nestled in vases, arranged in garlands, and adorning a papered wall, lovely camellias add a touch of romance to surroundings.

55 Old-World Renewal In designer Debi Davis’s home, repurposed architectural remnants find new life among soft, pale hues and hints of gilded splendor.

65 Linens Fresh & Fragrant Sachets with notes of potpourri, bedding redolent with lavender: discover the secrets to creating aromatic essences for the boudoir and beyond.

71 Memories in the Making Artisan Stephanie Monahan’s appreciation for design and nostalgia comprise the foundation of her stationery and décor business.

IN EVERY ISSUE 7 9 11 89 95 96

Dear Friends Victoria Online Reader-to-Reader Recipe Index Where to Shop and Buy In the Next Issue

ON OUR COVER Camellias in every detail lend charming nuance to a table for two; see page 49. Photography Marcy Black Simpson. Styling Melissa Sturdivant Smith.

®

Jan/Feb 2018

Volume 12, Issue 1

EDITORIAL EDITOR-IN-CHIEF

Phyllis Hoffman DePiano

EDITOR Barbara Cockerham CREATIVE DIRECTOR/EDITORIAL Jordan Marxer MANAGING EDITOR Cynthia Reeser Constantino ASSOCIATE EDITOR Melissa Lester SENIOR COPY EDITOR Rhonda Lee Lother CONTRIBUTING COPY EDITORS

Meg Lundberg, Barbara McCarthy EDITORIAL ASSISTANT Nicole Caston CONTRIBUTING WRITERS

Karen Callaway, Glenda Winders Rebecca McClanahan ARTIST-IN-RESIDENCE Valerie Greeley

WRITER-IN-RESIDENCE

GROUP CREATIVE DIRECTOR

Deanna Rippy Gardner ART DIRECTOR Karissa Brown ST YLIST

Melissa Sturdivant Smith

FOOD ST YLISTS/RECIPE DEVELOPERS

Melissa Gray, Nancy Hughes, Kathleen Kanen, Janet Lambert, Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer ASSISTANT FOOD ST YLIST/RECIPE DEVELOPER

Anita Simpson Spain CONTRIBUTING FOOD STYLIST/RECIPE DEVELOPER

CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHERS

John O’Hagan, Marcy Black Simpson

Rebecca Treadwell Spradling SENIOR DIGITAL IMAGING SPECIALIST

PHOTOGRAPHERS

Delisa McDaniel

Jim Bathie, William Dickey, Stephanie Welbourne Steele ASSISTANT PHOTOGRAPHER Caroline Smith

Clark Densmore

DIGITAL IMAGING SPECIALIST

CONTRIBUTING PHOTOGRAPHERS

Jane Hope, Georgianna Lane D I G I TA L M E D I A MARKETING DIRECTOR Tricia Wagner Williams ONLINE EDITOR Janece Maze DIGITAL GRAPHIC DESIGNER Alana Hogg

A D M I N I S T R AT I V E HUMAN RESOURCES DIRECTOR

Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL

Morgan Crawford I N T E G R AT E D M A R K E T I N G S O LU T I O N S ACCOUNT DIRECTORS

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CHAIRMAN OF THE BOARD/CEO PRESIDENT/COO

Eric W. Hoffman

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Phyllis Hoffman DePiano Brian Hart Hoffman

PRESIDENT/CCO

VP/DIGITAL MEDIA Jon Adamson VP/EDITORIAL Cindy Smith Cooper VP/ADMINISTRATION Lynn Lee Terry

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victoriamag.com Victoria ISSN 1040-6883 is published bimonthly (except September and October) by Hoffman Publications, LLC, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents of Victoria are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries. SUBSCRIPTION RATES: For the United States, $22.98 per year, 7 issues; add $10 for postage in Canada; add $20 elsewhere. Single issues $4.99, available at newsstands and bookstores. Periodicals postage paid at Birmingham, Alabama, and additional mailing offices. POSTMASTER: SEND ADDRESS CHANGES TO Victoria, P.O. Box 6198, Harlan, IA 51593-5361. NOTE: Victoria assumes no responsibility for unsolicited photographs and manuscripts; submissions cannot be returned without a self-addressed stamped envelope.

©2018 Hoffman Media, LLC. Printed in the USA.

Dear Fr Friends iends O

ne of the highlights of a new year at Victoria is announcing our choices for the Writer-in-Residence and Artist-in-Residence. I am pleased to introduce Rebecca McClanahan as Writer-in-Residence and Valerie Greeley as Artist-in-Residence for 2018. These women will be important contributors to our magazine in the coming year, and you will be the beneficiary as they share their talents. You will find contact information for both Rebecca and Valerie in Where to Shop and Buy on page 95. Our annual Business of Bliss feature highlights an exciting selection of women who have reshaped their lives by forging new paths doing what they love. A home fragrance and bath products team, a jeweler, a cosmetics and self-care boutique owner, a cake artisan, a cheesemaker (who is also a literary agent), the owner of a linen company, and an interior designer share their inspiring journeys to success and offer advice for anyone who may be considering following in their entrepreneurial footsteps. We also bring you charming romantic settings decorated with Valentines and lovely red, white, and pink camellias, along with decadent chocolate recipes perfect for sharing with a special someone. Lush with a muted palette of winter white, the abode of Reborn Relics Home owner and designer Debi Davis is a lovely showcase for her restored architectural fragments, which both honor and revive history. And, not to be missed are the captivating stories behind the enterprises of calligrapher Nancy Hopkins and paper artist Stephanie Monahan.

Editor-in-Chief

7 Victoria January/February 2018

ILLUSTRATION VALERIE GREELEY

This issue of Victoria is filled with your favorite features, and with entrepreneurs whose stories we hope will inspire you to follow your dreams.

victoriamag.com FUN FINDS * PLACES TO GO * ENTREPRENEURS TO MEET

Visit our website to read this issue’s online stories and to find more of the content you love.

Take a closer look at some of our favorite January/February features: The Fragrant Laundry Our easy-to-make aromatic spray, a delightful laundry booster, scented starch, and a natural alternative to dryer sheets add freshness to fabrics.

A Web-Exclusive Recipe Experience the delicious indulgence of chocolate-covered Cherry Éclairs. Sprinkles of gold leaf complete this confection, developed by our chocolatier.

The Art of Paper Stephanie Monahan shows Victoria readers how to make beautifully embellished pieces perfect for gifting, or for adorning home and office.

Reviving History Go behind the scenes of Reborn Relics Home as owner Debi Davis offers an exclusive look at her process of restoring architectural fragments.

We love your ideas! Do you have any suggestions about something you’d like to see in the magazine? If so, email us at [email protected].

9 Victoria January/February 2018

SEE MORE ON THE WEB at victoriamag.com

Look for this symbol throughout the magazine for more online information.

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Our Newest Classic Discover new and traditional teatime favorites in Victoria Classics’ Tea Pleasures issue, featuring a selection of English tearooms and a wealth of delectable recipes.

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R E A DE R -T O - R E A DE R

To Adorn the Winter Home Tucked away are the bright ornaments and sentimental notions that mark the holidays, as winter reveals its full splendor across the land, hanging icicles from roof ’s edge and sending out frosty breezes like envoys. In this issue, Victoria readers share the ways they dress interiors for the season and beckon warmth and coziness into their surroundings. After a month of seeing the traditional red-and-green color scheme, my post-holiday décor lightens. I decorate with gentle pinks and snowy white vintage lace. The mantel—cleared of Santas, greens, and ornaments—is wiped clean and allows space for a winter display of china teapots, small pitchers, or handblown glass. Simply relocating the collections brings special attention to them. I invite friends for casual, low-key visits where we converse by the fire. We appreciate the end of the holiday rush and enjoy the quiet of winter. For Burns Day, I pull out a few Scottish items: a brass candlestick, eyeglasses, and books of poems and songs. When the calendar turns to February, my small collection of antique Valentines takes center stage on the foyer table. Whatever the season, there are joys to be found and shared. JOAN LINNEHAN Scituate, Massachusetts

covered with little villages of snow scenes. Snowmen of all sizes pop up on the shelves and the plate rail in the kitchen and dining room. White twinkling lights add to the ambience and brighten a dark winter evening. KATHRYN SOUTHWICK-HESS Walla Walla, Washington

When the holidays are over, I use a clean, neutral palette and lower lighting to enhance introspective pursuits, such as my perusal of the newest books, especially on France, and comfort food cookbooks. I bake pumpkin scones or English cream scones to have in the late afternoon with chamomile tea or a glass of chilled white Zinfandel with accompanying cheese and fruit. MARY KAY ABBLETT Schererville, Indiana

Because the winter months in Canada can Come January, when the decorations are be cold and dreary, I like to make my home as warm, cozy, and welcoming as possible. This includes lots of candles, faux-fur cushions, throws on my sofa, and maybe even a few twinkly lights in dark corners. I have a small collection of snowman decorations, and since I associate them with the winter season and not just the holidays, they stay out to add some cheer. These, along with a crackling fire in the fireplace, create a warm and peaceful atmosphere to welcome in the new year.

stowed away, the apartment feels bare. However, these last few years, I have decorated for winter in tones of ivory and pale beige in my bedding, a wreath with a birchlike satin ribbon, and candles encircled by white berries. These many years of subscribing to Victoria, from its very first year, have provided so many ideas for inspiration. I try to create a romantic, feminine feeling in my home, and with the lovely photos you have shared over the years, I have succeeded.

WENDY THAROU Red Deer, Alberta, Canada

CINDI KLINGER New York City, New York

I love the snow! I have snowflakes hanging from the dining room chandelier all year long. When my girls were small, taking down the holiday decorations was a bit sad. It dawned on me one snowy January morning about twenty years ago that our many snow decorations were not Christmas-themed and could be left out the entire month of January. Snow creatures and snowflakes decorate the windows and doors. Tabletops and window ledges are 11 Victoria January/February 2018

WE WANT TO HEAR FROM YOU! This March, Women’s History Month puts us in mind of ladies who have accomplished amazing things through the ages. Are you inspired by a woman from days gone by? If so, we would love to know how your life has been inuenced by your role model. Send correspondence to [email protected] or Victoria Reader-to-Reader, 1900 International Park Drive, Suite 50, Birmingham, AL 35243; you can also submit online at victoriamag.com/calling-readers/. Victoria reserves the right to edit any letters published.

13 Victoria January/February 2018

Introducing

OUR 2018 WRITER-IN-RESIDENCE & ARTIST-IN-RESIDENCE Victoria is pleased to welcome to its pages Rebecca McClanahan and Valerie Greeley, whose captivating essays and exquisitely rendered illustrations light the way to joy and inspiration. TEXT CYNTHIA REESER CONSTANTINO

OPPOSITE: ILLUSTRATIONS VALERIE GREELEY. THIS PAGE: REBECCA MCCLANAHAN PHOTOGRAPH COURTESY DONALD DEVET. VALERIE GREELEY PHOTOGRAPH COURTESY TONY CORRIGAN.

WRITER-IN-RESIDENCE oet and literary nonfiction writer Rebecca McClanahan is author, most recently, of The Tribal Knot: A Memoir of Family, Community, and a Century of Change, a book that draws upon more than one hundred years of letters and documents to weave the multigenerational tapestry of her family history. Recipient of the Pushcart Prize, among other awards and fellowships, Rebecca is also an educator—teaching in her hometown at Queens University of Charlotte in North Carolina; in the Rainier Writing Workshop at Pacific Lutheran University in Tacoma, Washington; and serving as faculty for the Kenyon Review Writers Workshop. Her books on writing include Write Your Heart Out: Exploring & Expressing What Matters to You and Word Painting: The Fine Art of Writing Descriptively, currently in its sixth printing.

ARTIST-IN-RESIDENCE alerie Greeley’s illustrations have graced greeting cards, calendars, and teacups from such beloved names as Royal Doulton and The Wedgwood Group. Her scenes are tucked into pages on children’s bookshelves throughout the world and bring hundreds of vibrant hues to clothing and quilts. Regardless of the medium, her work is recognizable for its soft beauty and intricate details. “Mother Nature is the very best designer,” she says, and admirers will recognize her lifelike depictions of small creatures in their natural environs. An Associate Member of the Royal Society of Miniature Painters, Sculptors and Gravers, Valerie is also the recipient of the 2016 Elizabeth Meek Award. She lives and works near the Staffordshire-Cheshire border in England.

Above to below: Victoria Writer-inResidence, Rebecca McClanahan. Victoria Artist-in-Residence, Valerie Greeley. victoriamag.com 14

W R I T E R - I N - R E S I D E NC E REBECCA MCCLANAHAN

Letters in Winter White, Snow Falling

O

n a snowy January morning in 1912, a young man boarded a train, cradling a bouquet of white roses. It was a Thursday, Arthur’s last morning as a single man. His destination was a farmhouse outside Stockwell, Indiana, about thirtyfive miles south, where the wedding would be held. He was wearing his only good suit, topped by an overcoat his father had loaned him. Decades later, Arthur would tell his grandchildren, “I was so poor it hurt.” But he had saved “a few pennies” from his job at the grocery store, enough to afford a day off work, and the roses. In Arthur’s pocket was a postcard Sylvia had sent a few days earlier. He’d kept all of Sylvia’s postcards, along with dozens of love letters she’d sent during their courtship, never imagining that a granddaughter would one day open the shoeboxes, untie the white ribbons binding each faded stack, and enter their lives, as I am doing now. My grandmother Sylvia saved letters, too—from Arthur, of course, but also from her sister, Bessie; her brothers; her mother, Hattie; and, later, from her children 15 Victoria January/February 2018

and grandchildren. Hundreds of letters spanning nearly seventy years. Each time I open an envelope, my ancestors come alive on the page, and I join them in whatever their days and nights offer: lamentation or celebration. Poverty or fortune. Christening or burial. Darkness or light. As the train chugged toward Stockwell, the snow turned to freezing rain. Soon, ice pellets hammered at the window. “Don’t freeze getting out here, S. H.,” Sylvia had written on the postcard. “Out here” was the farmhouse of Sylvia’s sister, Bessie, and her husband. “S. H.” was Sylvia’s private code for “Sweetheart.” The two sweethearts had originally planned a Valentine’s Day wedding, but as December stretched into January, Sylvia decided that she just couldn’t wait any longer “to snuggle close to Honey Boy,” as she had written to Arthur a few weeks before. And though Thursday seems an odd choice for a wedding, “one day is as good as another,” she wrote. “And our wedding will be artistic no matter what day.” Now, inside the farmhouse, Sylvia and Bessie were making final preparations for the “artistic” celebration.

W R I T E R - I N - R E S I D E NC E REBECCA MCCLANAHAN

For days, they’d been sweeping, scrubbing, churning could hardly get to the barn and back so we butter, and baking bread and fruitcake. To free up their just set around all day like were at a furnal felt time, Bessie’s husband had taken over the henhouse like one too. duties, including gathering eggs and plucking the chicken Hattie ended the letter by asking Sylvia to send “a tiny that was now roasting in the woodstove oven. The two scrap of your dress anyway.” I hope she did. I hope Hattie sisters were accustomed to hard work. Along with their received from her daughter a memento of that winter three brothers, they’d grown up in a small log house built white afternoon, something she could press to her face. by their father, a hired man who worked other men’s Besides hundreds of letters, Grandma Sylvia saved fields. Their mother, Hattie, was a midwife who also dozens of precious items, including her wedding dress, raised turkeys in order to “make do.” During the darkest which family members retrieved from the attic after times, when the family couldn’t make do, Hattie would Sylvia’s death. When I first saw the dress, I was amazed offer her children a handkerchief, or a kiss on the cheek, at how small it was and how simple its design. It is to “wipe off the weeps,” as she often wrote. hand-stitched, its slight imperfections suggesting that Unlike her sister, Sylvia cared little for fancy things; Sylvia made the dress herself, having probably decided she preferred fishing and horseback riding to ironing her parents couldn’t afford “a store-bought dress,” as she linens. But, especially today, she was grateful for Bessie’s would have called it. The dress is sheer linen, with a lace beautifully appointed home. The long table was set with bodice and three wide ruffles on the skirt. The color is Bessie’s special china and her best damask tablecloth and “winter white,” though Sylvia would not have known to linen napkins, which she’d creased to perfection with the use the term. sadiron weeks before. Bessie’s ironing was “a work of art,” There is a slight tear in the lace collar, but the dress as her nieces would one day recall. has survived miraculously well, as She kept her linens in a tall bureau, have Sylvia’s fishing basket and rid“Each time I open an along with lace doilies and runners, ing boots, Bessie’s special china, and envelope, my ancestors pickle and sauce dishes, and the lidtheir mother’s dishtowel, stitched ded soup tureen she used each New Don’t cry. Get dry! come alive on the page, and withAs Year’s Eve for her famous oyster for the letters, on winter days stew. Every room held a treasure, like this one, when I need to spend I join them in whatever even the cellar. Earlier that morning time with my ancestors, I carefully their days and nights offer: retrieve the letters from their enveBessie had sent Sylvia to fetch the peach and pear preserves that lined lamentation or celebration. lopes. As I read, the decades drift the cellar’s windowsill. On sunny by, and I see what lies ahead for Poverty or fortune. days, the sun would shine through Sylvia and Arthur, the bright sunny them: “Like jewels,” Bessie’s husyears as well as the stormy ones: Christening or burial. band often said. the banks failing, their farm foreDarkness or light.” But there was no sun today. The closed, a baby son’s death. Together rain had started in the night and the two will last nearly seventy years had not let up. And now ice, glazing the windows! When together, until Sylvia’s generous heart gives out. Arthur Bessie’s husband came in from the barn, he announced will grieve deeply for a year or two. Then he will sharpen that the pathway was slick with ice and the roads were his pencil and re-enter that winter white memory from freezing up, too. Sylvia worried that her parents and 1912. According to Arthur, the day ended as it had begun, brothers would not make it to the ceremony. They owned on a train, but heading north this time. A light snow no car, and even if a neighbor offered to drive them to began to fall, growing heavier with each mile, and soon the train station, they’d still have to manage, on foot, the Arthur’s exhausted S. H. was asleep against his shoulder. icy hill leading from the log cabin to the road. But Sylvia In Arthur’s words, was not one to dwell in dark thoughts. If all went well—if, The snow came down and covered everything in Hattie’s words, “Fate arranged it so”—everyone would many inches deep, and when at last we arrived arrive safely, and after the ceremony they would all sit home it was wonderful, to be by a warm fire. down at Bessie’s long table and toast their good fortune. Surely this was the beginning of an era. SixtyAs it turned out, fate did not arrange things as Sylvia nine years of a beautiful life with the most had hoped. Her family never made it to the ceremony. beautiful person I ever knew. According to the letter Hattie sent to Sylvia and Arthur Reading my grandfather’s words, I hold the day like a describing what happened the morning of the wedding, delicate snow globe, turning it gently, watching the snow Daddy got up about 4 oclock and it rained and sift down quietly over the fields, over the frozen streams, then rained some more and was so icy the boys and past the train window. victoriamag.com 16

FAV O R I T E T H I N G S

A DownTown Company silk blanket and pillow, a Pom Pom at Home fluffy throw and lace-edged pillow, and a French Garden House ruffled cushion, opposite, lend softness to the boudoir, while a vintage fan from Coastal Glamour, this page, adds color. 17 Victoria January/February 2018

Dressing Dressing

The

TABLE

Stealing away to nourish the skin, apply makeup, or enjoy quiet reflection refreshes both body and spirit. The radiance cultivated during these treasured moments often lasts far longer than the modicum of time set aside for self-care. PHOTOGRAPHY STEPHANIE WELBOURNE STEELE STYLING MELISSA STURDIVANT SMITH

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FAV O R I T E T H I N G S

19 Victoria January/February 2018

“BEAUTY IS A NECTAR WHICH INTOXICATES THE SOUL.” —T. C. Henley pposite: An exquisite vanity becomes an elegant focal point, whether organized for carrying out beauty routines or arranged for taking in the beauty of everyday routines. An aqua Carvers’ Guild mirror with accents of gold leaf offers a lovely backdrop for antique accessories from French Garden House, including a hand mirror and brush placed alongside a tray of gleaming vessels. Living Lalique body cream, far left, and perfume, center, join a tasseled bottle of Meliora, far right, keeping fine fragrances within reach. This page, clockwise from right: Supple fabrics and feminine details make Eberjey sleepwear comfortable and pretty. For her label, This Modern Love, Anna Bosworth fashions bespoke bridal gowns and lingerie, such as the ethereal Helena kimono. Brighten a winter-weary complexion with Lancôme cosmetics. victoriamag.com 20

Clockwise from above: Intricate lace and dramatic fringe distinguish this Martha Medeiros wrap—each one-of-a-kind garment wrought by Brazilian women preserves the traditional needlework of their region. Ardent Hearts Victorian-style jewelry features Swarovski pearls and crystals in settings of antiqued brass filigree, while timeless Extasia pieces showcase European intaglios and cameos. Any spot can become a special nook for correspondence with an Authentic Models lap desk arrayed with Arpa Handmade stationery, a Récife rollerball pen, a Gorham letter opener, and an International Silver magnifying glass. After cleansing with pampering San Francisco Soap Company products, reach for Officina Profumo Farmaceutica di Santa Maria Novella jacquard towels, opposite, nestled among the Italian maker’s silver-plated accessories. 21 Victoria January/February 2018

FAV O R I T E T H I N G S

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TOURING

BEAUTY

by the SEA

With dramatic vistas looking toward the Atlantic Ocean, the town of Westerly, Rhode Island, includes the idyllic coastal enclave of Watch Hill and the beachfront community of Weekapaug. The area’s salttinged breezes and unhurried atmosphere have proven irresistible to generations of sea-loving sojourners. PHOTOGRAPHY STEPHANIE WELBOURNE STEELE

23 Victoria January/February 2018

Opposite and this page: The crown jewel of Watch Hill’s cliffside dwellings, the Ocean House resort recently replaced its venerable circa 1868 hotel with a new structure that replicates the original Victorian-era exterior while incorporating contemporary luxuries and more spacious accommodations. In addition to the rooms and suites of the main house, guests may opt for one of five private cottages on the property. The hotel offers the serenity of spectacular views across the Block Island Sound to Montauk and the Atlantic Ocean beyond. victoriamag.com 24

TOURING

Clockwise from above: Ocean House’s signature sunny yellow façade has been a welcoming presence on this scenic promontory for more than a century. The resort’s Forbes Five-Star OH! Spa offers the ultimate escape, with pampering and relaxation as the order of the day. Dining options abound, from The Bistro, with its casual atmosphere, to Coast, a true gourmet experience, presided over by acclaimed chef Jennifer Backman.

25 Victoria January/February 2018

As sunlight filters into the spacious living room, right, guests gathering for afternoon tea are treated to a selection of traditional scones, sweets, and sandwiches, above and below left. On Fridays and Saturdays, the space is transformed with the talents of classically trained musicians providing live entertainment.

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TOURING

27 Victoria January/February 2018

Opposite, clockwise from above right: Its peaceful setting makes Wilcox Park a favorite of Westerly residents, who also enjoy perusing the vintage wares at Homespun Cottage Antiques & Collectibles. The Watch Hill Lighthouse has guided sailors through the sound since 1745, while aesthetes appreciate the offerings at The Artists’ Cooperative Gallery of Westerly. This page: Weekapaug Inn is nestled along the banks of scenic Quonochontaug Pond, just a short walk to Block Island Sound. Common areas, complete with Stickley rockers and cozy fireplaces, encourage guests to mingle—or simply enjoy the views—while outdoor activities include croquet, bird-watching, and boating.

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Art NOBILITY

Of

and

Within the golden-hued walls of Parma, Italy’s Museo Glauco Lombardi, a cache of art, documents, and personal mementos pays tribute to Marie Louise, Duchess of Parma—a beloved royal who once called the seventeenth-century Palazzo di Riserva home. Now, its museum conserves the area’s cultured past. PHOTOGRAPHY JANE HOPE

hen the young Archduchess Marie Louise of Austria married Napoleon Bonaparte of France, the shy teenager quickly endeared herself to the citizens of her adopted land, improving her husband’s tenuous relationship with his people during a tumultuous time in the country’s history. Although Napoleon’s eventual abdication and exile led to the dissolution of the marriage, she retained her imperial rank and was made ruler of several duchies, including Parma, 29 Victoria January/February 2018

HIDDEN TREASURES

The ballroom features works of art and memorabilia from the Napoleonic era. Opposite, clockwise from below: Pieces from her gala china; a letter to her daughter, Albertina; a resplendent silk gown; and an embroidery case, complete with thread and notions, all offer glimpses into Marie Louise’s noble life. victoriamag.com 30

HIDDE N T R E A SU R E S

“I HAVE GAZED SO MUCH ON BEAUTY THAT MY EYES OVERFLOW WITH IT.” —Constantine P. Cavafy Italy, where she took up residence in 1816. She remained its devoted duchess until her death in 1847. In the early twentieth century, Italian professor, author, and art historian Glauco Lombardi began collecting eighteenth- and nineteenth-century historical documents, works of art, and other memorabilia, especially those pertaining to Napoleon Bonaparte, Marie Louise, and the Duchy of Parma. The assemblage found its way to a more widespread audience with the museum’s 1934 purchase of a considerable number of objects belonging to Marie Louise. Originally housed in Lombardi’s hometown of Colorno, the collection was moved from the Palazzo Ducale di Colorno to Parma’s Palazzo di Riserva in 1961. Eight rooms in the neoclassical-style complex are devoted to the museum, which houses thousands of examples of Empire-period art, archival papers, and personal effects belonging to the duchess, such as her watercolor case, writing implements, and letters. The grand ballroom features gold- and silver-embroidered ball gowns; in the center stands Marie Louise’s gilded corbeille de mariage, a traditional—and in Napoleon’s case, extravagant— piece of furniture, bestowed by a French groom upon his bride. Visitors to other chambers in the Museo Glauco Lombardi will find equally impressive displays. The French Room contains art from the Bourbon-ruled era—honoring the Parma of the late eighteenth century— while the walls in the Watercolours Room are lined with paintings depicting rural landscapes, urban ruins, and everyday scenes. Among the museum’s myriad treasures are embroidered shoes, center left, which belonged to Napoleon’s sister Pauline, and Marie Louise’s painting and writing tools, pictured above and below left. Above right: The French Room displays Parma’s Gallic-influenced art from the eighteenth and nineteenth centuries. 31 Victoria January/February 2018

COOK I NG A N D E N T E RTA I N I NG

L’Amour de Chocolat Convey the loveliest of sentiments with an array of desserts developed by our in-house chocolatier using only the finest of ingredients. From the comforting familiarity of a classic indulgence to the irresistible allure of a European specialty, these offerings hold a recipe for romance. RECIPE DEVELOPMENT AND FOOD STYLING ELIZABETH STRINGER

33 Victoria January/February 2018

Rosettes of blush-pink raspberry mousse and a sprinkling of dried petals highlight posset, a little-known British delight. Though traditionally prepared with cream, sugar, and lemon juice, our version of the silken custard finds its sweetness in white chocolate and honey. Opposite: Charm guests with Triple-Layer Chocolate Cake, a pièce de résistance crowned with buttercream frosting, rich ganache, berries, and blossoms.

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COOK I NG A N D E N T E RTA I N I NG

“CHOCOLATE IS A PERFECT FOOD, AS WHOLESOME AS IT IS DELICIOUS, A BENEFICENT RESTORER OF EXHAUSTED POWER ....” —Baron Justus von Liebig Opposite: French for the word beggar, a mendiant is a thin disk of bittersweet chocolate topped with an artful arrangement of fruits and nuts. This assortment features sliced almonds, bits of dried apricot, and candied lemon peel, but each wafer serves as a delectable canvas for showcasing a nearly endless variety of fanciful combinations.

Above: Elegant tokens of confection, Moulded White Chocolate Hearts shelter a smooth filling flavored with orange extract and elderflower liqueur. Enclose a handful in a lacy envelope for a thoughtful Valentine’s Day surprise. Right: Sip and savor Spirited Café Mocha. Milk foam adds froth to a blend of cream, espresso, and molten milk chocolate—a warm, toasty beverage enhanced with amaretto and chocolate liqueur. Alongside, sample Marbled Meringue Kisses: crisp, light-as-air cookies baked with a swirl of semisweet chocolate and then sandwiched with salted caramel. SEE RECIPE INDEX, PAGE 89, FOR RECIPE INFORMATION.

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LINDSAY PARKER

SHELLEY CALLAGHAN & SUSANNE PRUITT

RORY O’MARA

ANGELA MILLER

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® J A N U A R Y / F E B R U A R Y 201 8

THE

BUSINESS

BLISS

Our annual special section celebrates the talents and accomplishments of eight outstanding businesswomen who reap the rewards of doing what they truly love for a living.

BARBARA HYDE EVANS

MAGGIE AUSTIN

LAURA LEMON victoriamag.com 38

“We think the luxury customer cherishes his or her home and wants to make that home experience unique and special.” SHELLEY CALLAGHAN AND SUSANNE PRUITT ANTICA FARMACISTA Seattle, Washington

eattle-based entrepreneurs Shelley Callaghan and Susanne Pruitt defy the old adage Never go into business with friends. The women met in 1991 while windsurfing in the Columbia River Gorge in Oregon, and they formed an instant bond that has remained a constant font of joy and support. Shelley, a California native, comes from an art and marketing background, while Atlanta-born Susanne spent years in the financial investment arena—an exciting but stressful field. When she was diagnosed with breast cancer in 2003, she and Shelley decided it was time to follow their hearts. “This was the wake-up call for me to live a more fulfilling life away from the stress of my career,” says Susanne, “and it was the impetus for starting Antica Farmacista.” Greek for “ancient pharmacist,” the company’s name alludes to the Old-World apothecary look and feel of its luxurious inventory, comprised of a variety of home fragrance and bath products. The shop was the first to introduce to America reed diffusers, which allow a continuous flow of scent to waft throughout interior spaces. “We provide complex fragrance formulations that are unlike any other scents on the market,” explains Shelley, who handles the creative aspects of the business. Inspiration comes from many sources, and she keeps a “mini lab” of fragrant oils in her office, where she blends top, middle, and base notes until she is pleased with the results. She passes her creation on to a technical perfumer who has helped her with the intricacies of perfumery. Susanne brings her career skills to the financial side of things. The partnership, which her father refers to as “nose and numbers,” works perfectly, and these collaborators couldn’t be happier. “We both prioritize the balance of our lives—family first, then friends, work, and fun,” says Shelley. “I believe our creativity is a result of that balance.” Adds Susanne, “There are not many people who love to go to work every day. I feel blessed to be able to make a living and laugh each day with my dearest friend.” 39 Victoria January/February 2018

PHOTOGRAPHY COURTESY GEORGIANNA LANE

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“Nothing compares to the independence that comes from having your own business.” LINDSAY PARKER THE ANTIQUARIAN Charlotte, North Carolina

indsay Parker grew up on the east coast of Florida, just a stone’s throw from the Kennedy Space Center. Like most children in her area, she spent weekends at the beach, but while others were scanning the sky for space shuttles, she was always looking down, searching for bits and pieces washed ashore by the tide. That fascination with found objects led Lindsay to Florida State University, where she earned a degree in anthropology, with an emphasis in archaeology. She parlayed her education into a job with a Florida firm, where she participated in digs focusing on prehistoric Native American artifacts. “My favorite digs,” she explains, “were the ones where we weren’t expecting to find anything, and we’d find something magnificent.” Part and parcel of her interest in relics was her captivation with jewelry. “Thinking back on my life, there were two constants: I loved jewelry, and I loved history,” Lindsay explains. “And when I really put all the pieces together, I don’t think there was ever a point that I didn’t want to make jewelry.” After stints as a travel writer and a software product manager, she decided it was time to pursue her true passion. Luckily for Lindsay, the stars aligned, and her nowhusband introduced her to a friend who was a master jeweler. She began a traditional bench apprenticeship, learning the basics, and eventually the trickier nuances of the craft, before striking out on her own with a fittingly named business—The Antiquarian. Lindsay designs each one-of-a-kind item, using mainly gems repurposed from antique jewelry. Most pieces are cast in gold, but she is equally adept with silver, platinum, and palladium. No matter the metal, her designs illustrate an extraordinary attention to detail and are certain to become cherished heirlooms, a fact that stirs her entrepreneurial—and history-loving—heart. “I’m a perfectionist by nature, and it’s hard for me to jump into the unknown without having every scenario laid out,” Lindsay notes. “But I took the leap because my desire to start a business finally outweighed my fear of doing so.” 41 Victoria January/February 2018

PHOTOGRAPHY COURTESY ERIC PARKS

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“At Lemon Laine, we are seeking to be the world’s most trusted name in beauty and wellness.” LAURA LEMON LEMON LAINE Nashville, Tennessee

PORTRAIT PHOTOGRAPHY COURTESY CAROLINE SHARPNACK

❦ ntering the airy environs of Lemon Laine, it becomes clear that this Nashville boutique brings a fresh perspective to cosmetics and selfcare. Sleek furnishings, bespoke wallpapers, and bold fixtures represent founder Laura Lemon’s vision for the space, but it’s the ambience of warmth and approachability that truly reflects her heart for customers. “We value clarity over clutter, clean ingredients over cheap fillers, personalization over one-size-fits-all, and trust over gimmicks,” says Laura. Eschewing industry standards of organizing wares by brand, Lemon Laine presents its curated selection of natural products by purpose. From cleansers to moisturizers, open testers encourage patrons to sample and compare offerings. And for individualized service, guests can take a seat at the Oil Bar for a private consultation, culminating in a formula custom blended from seed, nut, and plant oils. “Looking back, each step I’ve made has been a stepping stone to Lemon Laine,” says Laura. The selftaught makeup artist landed her first job at the cosmetics counter of an upscale department store. After joining the buying team for another large retailer, where she launched a natural-beauty collection nationwide, she worked in product development for a label committed to using certified-organic plant materials. Studying holistic nutrition at Berkeley strengthened her understanding of connections between health and appearance—wisdom she employs to nurture radiance from the inside out. In addition to the professional expertise she shares, Laura also provides personal understanding. Remembering well the blemishes that plagued her own complexion during adolescence, she recognizes that solutions often yield transformation that goes more than skin-deep. “There have been so many times when a woman will come in with a few skincare complaints,” the proprietress explains. “More often than not, when you dig a bit deeper, you find there’s more than meets the eye.” Addressing factors such as stress, sleep, anxiety, and diet, Laura guides clients in facing each new season with grace. “Creating their own beauty or wellness rituals,” she adds, “helps women recharge to meet the demands of a modern life.” victoriamag.com 42

“Perfection is so rigid and boring—I love the freedom I find in gilding a broken frill or perching a pearl on a fallen blossom.” MAGGIE AUSTIN MAGGIE AUSTIN CAKE Washington, D.C.

uminous flounces skirting the circumference of a tiered cake recall the downy, swan-like tufts of a tutu; dahlias, impossibly delicate, float in gilded ambience; opalescent pearls glide across currents of ribbon-like icing: everywhere, there is a sense of fluidity and organic movement, as if the ballet has found a new stage. When an injury ended Maggie Austin’s career as a professional ballet dancer, it also cleared a path for new beginnings. Turning to her childhood love of baking, Maggie decided to attend Chicago’s prestigious French Pastry School. It was there, during wedding cake training, that she discovered an affinity for sugar flowers, sparking her determination to explore further. Despite being the slowest student in the class and not receiving an A, she says, she continued on to do just that. A few weeks after the launch of Maggie Austin Cake, people began to take notice. Bloggers were writing about her exquisite creations, and she was featured on the Today Show. Her sugar flower installations have since adorned holiday celebrations at the White House, and her cakes have graced royal weddings, Hollywood fêtes, and the glossy pages of many a magazine. And where Maggie’s life on the stage demanded extraordinary precision—“Ballet training is all about discipline, focus, and striving for the unattainable,” she notes—cake artistry requires much of the same. Patience is key, as is total immersion in the work. “Ballet is endlessly repetitious,” she says, “but a dancer is always refining each movement on a level that may be imperceptible to an observer.” But unlike the perfection of the ballet, Maggie says she embraces imperfections. “Each frill and pearl and sugar rose is unique. I find that I’m drawn to a torn petal and a wilted leaf.” Working with imperfection is something Maggie instills in her students. “I love creating and teaching new techniques,” she says, adding that she maintains a low volume of cake production to allow time for teaching and for her to engage with her art. “I feel like I’ve only scratched the surface of this medium’s potential, and sharing what I do with students all over the world is incredibly rewarding.” 43 Victoria January/February 2018

BELOW LEFT: PHOTOGRAPHY COURTESY MAGGIE AUSTIN. OPPOSITE AND THIS PAGE, ABOVE AND BELOW RIGHT: PHOTOGRAPHY COURTESY KATE HEADLEY.

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“If you have a good idea and a passion, don’t wait. Just jump in and start swimming.” ANGELA MILLER CONSIDER BARDWELL FARM West Pawlet, Vermont

❦ hen New York City–based literary agent Angela Miller realized the need for a fresh challenge in her life, she turned to her enduring love of cheese. The three hundred acres that comprise Consider Bardwell Farm—named for its founder, Consider Stebbins Bardwell—span eastern New York and western Vermont and sit squarely within the scenic Champlain Valley. First opened in 1864, the farm was Vermont’s first cheesemaking cooperative and today hosts a herd of Oberhasli goats, whose milk is used in creating the award-winning products. The cheese is still made by hand, much in the way, one imagines, it might have been made more than a century ago. Despite the vast differences between operating a farm and working as a literary agent, Angela—who writes about her undertaking in the book Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life—continues to balance both career paths. She arrived at the farm with no experience, just a good deal of passion and a profound sense of adventure. Today, she is versed in the art and science of managing livestock and the requisite veterinary knowledge, not to mention business aspects such as production and inventory. “Excellent food,” she says, “especially cheese and the magic that transforms milk into a preserved food, drives me forward.” With a focus on efficiency, food safety, and sustainability—which in farming, Angela says, comes with an endless learning curve—she and co-owner Russell Glover have continued to meet their goals for the business. The past eleven years have garnered a steady influx of awards and ribbons from such organizations as the American Cheese Society and The Guild of Fine Food. “I pinch myself every time it happens,” Angela says. “Everyone on the farm is driven to excel; we all fervently hope we’ll win awards, and we are so very happy each time it happens.” For Angela, who enjoys mentoring young farmers and cheesemakers, the other benefits are perhaps less tangible and arguably more far-reaching. “Many who have been here,” she says, “have gone on to start up their own farms and cheesemaking businesses. That is very rewarding.” 45 Victoria January/February 2018

“I have always believed in the value, beauty, and comfort of natural fibers, and linen embodies all of these characteristics.” RORY O’MARA SAPHYR PURE LINEN Yardley, Pennsylvania

PORTRAIT PHOTOGRAPHY COURTESY KATHIE DACEY PHOTOGRAPHY

❦ elaxed yet sophisticated styling draws the eye to Saphyr Pure Linen bedding, and the sumptuous feel of soft-washed French linen bids the body to follow. Seeking repose amid the brand’s coordinates is an investment in well-being, thanks to thoughtful details and a serene palette. Although the direct-to-consumer label is a new name in décor, its founder has extensive experience in both the apparel and home-textile industries. Rory O’Mara began her career as assistant fashion director for an international manufacturing company and later worked as director of fashion marketing for a trade organization that promotes cotton globally. Forecasting fabric trends was integral to Rory’s previous success. In this new endeavor, her intuition is just as crucial in cultivating looks that bring classic elegance to modern interiors. Gently fringed “deckle” trim is a hallmark of her flat sheets and pillowcases, and she predicts that unfinished edges will remain a popular feature on the runway, as well as in decorating. In recent years, Rory has observed a greater appreciation for high-quality, long-lasting fibers among American shoppers. “The extraordinary health and environmental benefits of pure linen fit perfectly into these trends,” she says, “and it is a fabric with such a deep heritage.” Made from flax, this prized commodity garners praise for its breathability, durability, and inherent charm. Saphyr Pure Linen’s introductory collection comprises sheets in five neutral shades designed to blend harmoniously. “We wanted to offer colors geared toward creating a soothing atmosphere for sleep,” Rory explains. She is the creative force behind the brand, but her two daughters also lend talents to the venture. Genevieve, an MBA student, applies her business acumen to growing the web-based company, while Rosemary uses her skills in writing and photography to shape its online presence. With plans to expand the product line, the team envisions blossoming into Saphyr Home. And relying upon her professional expertise and impeccable taste, Rory intends to continue helping homeowners live well and rest easily in plush surroundings of simple beauty. victoriamag.com 46

“I believe in being true to a home.” BARBARA HYDE EVANS HYDE EVANS DESIGN Seattle, Washington & Palm Springs, California

designer through and through, Barbara Hyde Evans received her formal education in fine art, art history, and graphic design before discovering her passion in interior decorating. Having worked her way up to a position as creative supervisor in the world’s largest advertising agency, she left the field in search of something more. She launched a small faux-finishing business that quickly grew, and when demand increased, she left New York City for her hometown of Seattle to launch the interior design business known today as Hyde Evans Design. With offices in Seattle and Palm Springs, it is clear that she has found her true calling. Not surprisingly, Barbara is known for her versatility. “A lot of interior designers do one style,” she says. “That would never fly in Seattle. There isn’t enough work here in one style and, frankly, I’d be bored. I have studied all design styles and continue to do so.” That breadth of knowledge is foundational in her approach, and sets her above her peers. When beginning a new project, she first works with clients to discover their unique stylistic preferences and builds from there. “We put every effort into designing homes, and rooms, with long-lasting appeal,” Barbara says, “not rooms that will need updating in five years, or even ten years.” Backgrounds and permanent surfaces, such as tile, are selected in white or neutral tones that will retain their classic look for many years to come. After all, she notes, “It’s easier, and less costly, to change paint colors or pillows.” Whether decorating or remodeling, the Hyde Evans design team first considers the strengths inherent in a residence or structure. Décor complements and highlights the choicest elements, and smooth transitions are enabled with repeating themes that create flow. Comfort and durability are critical elements. Barbara finds her inspiration in travel—“I try to take off regularly,” she says. “Italy, France, Greece, Spain.”— and in the ideas of the designers who work for her. “I love seeing what they come up with that I may not have thought of,” she says. “They help me to look at things in a whole other light.” V 47 Victoria January/February 2018

PORTRAIT PHOTOGRAPHY COURTESY DANIEL HOLMES. ABOVE AND OPPOSITE, ABOVE AND BELOW RIGHT: PHOTOGRAPHY COURTESY LAURIE BLACK. OPPOSITE, BELOW LEFT: PHOTOGRAPHY COURTESY WILLIAM WRIGHT.

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Camellias, How I Love Thee

Symbolic of admiration or perfection, the camellia garners its own ardent praise. In colors from the palest blush to the deepest rouge, these exquisite blossoms lend an air of romance to the winter landscape. TEXT MELISSA LESTER STYLING MELISSA STURDIVANT SMITH

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Available in a wide array of cultivars, the camellia is a shadeloving shrub known for brilliant evergreen foliage and prodigious blooms. To display the gracious beauties to best effect, slip stems into bud vases with a narrow mouth, like those pictured below, or nestle cuttings in a shallow bowl with a scant amount of water, opposite.

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“A CHILLED AND MOISTURELADEN CROP OF PINK CAMELLIAS LINES THE PATH; AND WHAT RARE ROSES FOR A BANQUET OR A BRIDE … .” —Karl Shapiro ith flower forms ranging from tight buds reminiscent of roses to exuberantly ruffled varieties evocative of peonies, these wintertime delights offer a bounty of inspiration. Fresh arrangements celebrate blossoms’ ephemeral loveliness, while artwork captures the plant’s enduring allure. Clockwise from left: Detailed illustrations add charm to a journal marked with velvet ribbon. Wrap a bundle of camellias, and finish off the cheery bouquet by sharing the kindest of sentiments on handmade Oblation Papers & Press deckled notes inscribed with gold foil. The gift of a DeBrand Fine Chocolates moulded heart laden with rich truffles is all the sweeter presented on a mirrored tray accented with blossoms. 51 Victoria January/February 2018

Assembled in a loose garland, showy blooms and glossy leaves come together for a memorable tableau. Shortly before guests arrive for a special occasion, unfurl a silken streamer and cover it with camellias. Showcase pristine samplings in an elegant curio box, and complete the setting with a sprinkling of shapely petals.

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Papering a wall with botanical prints—each one touched by the patina of time—brings the splendor of the garden into the home, and overlapping the renderings gives the collection a look of relaxed sophistication. Opposite: Ideal for a Valentine’s Day soirée, Dreamcakes cupcakes boast flowers of fondant and gum paste atop clouds of creamy frosting. V

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OldOl dW orld or ld RENEWAL Soft as the January snow that falls in the foothills of Arkansas’s Ouachita Mountains, a hushed color palette offers the perfect surroundings for a designer’s reclaimed remnants. TEXT KAREN CALLAWAY PHOTOGRAPHY MARCY BLACK SIMPSON

fter ten years as the owner of a ladies’ clothing boutique in Little Rock, Debi Davis was ready for a new adventure when a serendipitous meeting with a local designer led to a new opportunity. He offered her a job at his shop, and in her first hour there, a gentleman walked in seeking someone to redecorate his entire residence. With more enthusiasm than experience, she agreed to assist and quickly immersed herself in the world of interiors. Opposite: The breakfast area window is framed with a pair of weathered shutters. This page, above right: The dining room console began with the original columns, and a craftsman customized the top. victoriamag.com 56

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The living room offers a beautiful example of Debi Davis’s design style— light-colored fabrics, neutral rugs, and accessories that use antique fragments, with flowers adding touches of color. One of her favorite pieces is a time-burnished chest from Italy, opposite. A framed Salvador Dalí painting sits atop the fireplace mantel.

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Twenty-seven years later, this Mississippi native is firmly established in the business with Debi Davis Interiors and her latest venture, Reborn Relics Home, where erstwhile architectural fragments are given new life. She continually searches antiques markets, favoring the renowned meets in Round Top, Texas, to gather items that can be incorporated into her products and reproduced by her talented craftsmen. Fan finials, pedestal bases, medallions, and more become heirloom-quality furniture and fittings, such as consoles, mirrors, or headboards. Debi’s own home is a lovely reflection of her affinity for these time-honored bits and of her fondness for pale hues. The traditional, circa 1930s Southern Colonial façade yields no hints as to the unique décor within: an elegant mingling of chic sophistication and gold-brushed glamour. “I’ve always loved beautiful, interesting pieces Opposite: Debi discovered the crystal chandelier in the dining room at a shop in Fairhope, Alabama. This page, below: Two Portuguese columns were assimilated into the fireplace surround, and the ornate mirror above is from Paris.

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because those are what separate your house from everyone else’s,” she says. “And I wanted a house that was soft in color—light walls, washed-out carpets, furniture with lots of texture.” But thinking that the tone-on-tone scheme lacks personality would be amiss; it is anything but vanilla. All throughout her home are the marvelous artifacts that serve as the inspiration for her company—bare-wood shutters in the breakfast nook, a lamp made from an ecclesiastical relic, Italian sconces found in New York City. Sunlight bathes every space with a warming incandescence, and each room joins seamlessly Opposite and this page, below left: Debi chose the Greeff fabric on the chairs for its mockmonogram print. Above right: An antique bust made from terra-cotta and horsehair sits atop a French sideboard. 61 Victoria January/February 2018

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“I TRY NOT TO FOLLOW TRENDS … I TRY TO CREATE THEM.” —Debi Davis with the next because, as Debi explains, “rooms that flow from one to another are very pleasing to the eye.” Although the fabrics Debi uses appear quite luxurious, they are also practical. Rather than living in a showplace, she is clear that this is a home. “I hope my style is timeless—beautiful but livable,” she relates. “I want to see beauty but not be afraid to enjoy my house.” V Above: Artisans added carved columns to the relic-topped headboard in the master suite, where seventeenth-century vases in gold and robin’s egg blue have found new purpose as lamps. Left: A cozy window seat offers built-in storage. 63 Victoria January/February 2018

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Fresh & Fragrant Enhance the sensory pleasure of owning fine textiles—esteemed for their exquisite beauty and luxurious hand—by adding yet another dimension of enjoyment. Our gentle methods impart lasting scent to these beloved household treasures.

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Evoke the bliss of a bouquet of roses or a bundle of lavender in the boudoir with an aromatic spray. In a vintage-style glass atomizer, craft a signature fragrance by diluting a few drops of essential oil and a pinch of Epsom salts in distilled water. Spritzing pillows and bedding may inspire dreams of the garden.

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pposite: A favorite flower during Victorian times, the tuberose features clusters of star-shaped white blossoms. Cuttings of the perennial, long valued in perfumery for its sultry notes, impart an exotic, dewy scent that lingers days after the delicate petals begin to wilt. This page, clockwise from above right: Soaking linens in an antique basin turns an everyday task of housekeeping into quiet moments of tranquility, especially when soothing products from Hillhouse Naturals are employed. For a redolent laundry booster, stir fifteen drops each of orange and lavender essential oils into two cups of Epsom salts. Store the mixture in an airtight container, and place a quarter cup in every washer load for a refreshing burst of citrus and herb. Sachets brimming with potpourri lend a sweet floral essence to clothing tucked in drawers and closets.

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“I WANT TO MAKE EVERYTHING AROUND US BEAUTIFUL; MAKE SMALL THINGS MEAN A LITTLE MORE.”—Charlotte Eriksson Opposite: Nestled in a basket, woolen dryer balls offer an all-natural alternative to synthetic dryer sheets. These charming orbs, felted from wool roving or yarn, absorb moisture to reduce drying time but maintain even humidity, thus preventing static cling and wrinkles. Sprinkle the surface of the dryer ball with a few drops of essential oil, if desired, before each heat cycle. This page, above right: The Laundress provides environmentally friendly solutions for complete fabric care. Right: For homemade spray starch, dissolve a tablespoon of cornstarch and five to ten drops of essential oil in a pint of cold water, and shake vigorously. Mist and iron textiles just prior to use. V

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Memories Memories in the

MAKING Collecting ephemera developed into a thriving cottage industry for an artisan who masterfully blends personal keepsakes with European artwork to create stationery and décor. TEXT MELISSA LESTER PHOTOGRAPHY MARCY BLACK SIMPSON

s winter settles over the Midwest, waning sunlight gives way to a canopy of stars that seems to stretch to infinity. Though the days are short during this season, nighttime lingers, clear and bright against a snowy landscape. The peaceful rural setting offers a fitting backdrop for the sentiment stirring within the Missouri studio of artist and entrepreneur Stephanie Monahan.

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Stephanie Monahan fashions a lampshade. Opposite, clockwise from below right: Floor-to-ceiling drying racks allow for dyeing and staining paper. Mementos adorn wares, such as this beribboned box. victoriamag.com 72

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If the walls of this carriage house could talk, they would likely convey appreciation for the spirit of preservation that characterizes all of Stephanie’s endeavors—from repurposing the structure’s original wood to construct a cozy atelier to building a business that gives new life to cherished memorabilia. Under the umbrella of Samplers Country, her wholesale company Monahan Papers produces a wide array of merchandise that bears the indelible imprint of heritage. “I have always saved letters, stamps, and ephemera,” says Stephanie. Over the years, she became the curator of family photographs and correspondence from as far back as the 1700s, and her treasury blossomed to include antique illustrations, sheet music, and other sundries. “I started collecting anything that tickled my fancy,” she adds, “realizing the intrinsic value that nostalgia has in art and design.” Stephanie, pictured in inset, wraps a votive candle with vellum, right, in the comfortable environs of her carriage-house studio, above. victoriamag.com 74

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A winding path led to Monahan Papers. Stephanie served in the United States Air Force and embarked on college studies in computer science and math, but her true bliss remained rooted in creative expression. When presented with an opportunity to purchase a boutique in a historic district of Abilene, Texas, she leapt at the chance. Operating a brick-and-mortar shop was beneficial, but transitioning to the wholesale marketplace allowed the flexibility of pursuing a profession that she loves while moving frequently to support her husband’s military career. Their current location yields ample space for both planning and production. “I have taken what most people would outsource in the gift industry and made it possible for us to manufacture in-house,” Stephanie explains. So, along with making items on a small scale, the company can produce a full range of fabrics, wrapping paper, home accessories, printed apparel, and more. Monahan Papers boasts a library that now exceeds seven thousand designs but also provides vendors the option of complete customization. Stephanie says her entrepreneurial journey has been a thrill, but the heart of her mission is still found in sharing beauty wrought by the human hand. Amid the chill of a wintry eve, her workshop glows with the gentle warmth of reminiscence. V

Monahan Papers’ French Botanicals, above, inspired a palette of Caromal Colours paint, opposite, above left. Using toner from the line, Stephanie patinates a lamp base, above right. victoriamag.com 76

SHOPS WE LOVE

Grande Dame of DESIGN

On a quiet stretch of New Orleans’ renowned Magazine Street, where antiques shops abound, sits a century-old shotgun house, its inviting façade painted pristine white and its simple signage belying the marvels within. 77 Victoria January/February 2018

Opposite: Eighteenth-century Spanish carvedwood frames evince the timeworn character inherent in the shop’s impressive offerings. This page: A glittering mélange of carefully curated items awaits the perusal of customers in this much-visited emporium.

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SHOPS WE LOVE

T

hough Gerrie Bremermann’s distinguished career as a designer took a more circuitous route than most, there is no doubt this doyenne of decorating is exactly where she was meant to be. Born in New Orleans and brought up in Palm Beach, she returned to her beloved Crescent City to raise three daughters and immerse herself in philanthropic work, where she became known for her decorating abilities. By the time she was asked to take on a room in the city’s first Junior League show house, it was clear that this now empty nester had found a new occupation. Gerrie’s enduring métier has spanned more than four decades. Her affinity for an elegant white-and-light palette, paired with fine antiques and gilded accents, draws devoted clientele who appreciate the calming color scheme and her innate ability to make a home both beautiful and livable. 79 Victoria January/February 2018

Thirty years ago, Gerrie opened one of the first antiques shops on Magazine Street, filling it with an everchanging array of marvelous things. Before her husband, Tom, passed away, the couple often journeyed to France to gather pieces for her enviable inventory; now, her trusted cadre of buyers offers her first pick of their European finds. Gerrie still visits venues closer to home, such as Atlanta’s Scott Antique Markets, and shops in Fairhope, Alabama, and West Palm Beach, Florida. One never knows what treasures may rest within these sun-washed interiors. Among the more unusual wares are an oyster-shell console, a pair of carved-stone Great Danes, and a circa 1940, multicolored Venetian-glass chandelier. It’s no wonder Gerrie’s shop is the first stop for local designers who know that she will always have just the right piece to make a room complete.

Opposite: A nineteenth-century French Provincial gilt-wood mirror, embellished with intricate gardenthemed carving, is flanked by a pair of eighteenth-century Portuguese column mirrors.

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BY H A ND Among Nancy Hopkins’s tools of the trade are pointed and chiseled steel-nib pens, as well as sable paintbrushes. She uses a variety of inks, including Japanese sumi and gouache, an opaque watercolor paint.

To the Letter Known as the art of beautiful handwriting, calligraphy can turn even the simplest saying into a masterpiece worth framing. One California artist has parlayed her penmanship skills into a thriving business. TEXT KAREN CALLAWAY

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n her sunny Northern California studio in Berkeley, Nancy Hopkins bends over a drafting table while graceful swoops and swirls flow from the pen in her hand. As ligatures link one beautifully formed letter after another, she achieves a sort of artistic nirvana, where time stands still and she’s lost in her focus on the task at hand. Born in upstate New York, Nancy moved to the West Coast as a young child and later attended San Jose State University, drawn to its excellent art program. When a calligrapher visited her class and demonstrated the 81 Victoria January/February 2018

Join us in our celebration of the art of tea. In this special issue, we present elegant tablescapes, preparatory guides, and the finest tea menus for any occasion.

ORDER TODAY! hoffmanmediastore.com/teapleasures

800-361-8059

BY H A ND

elegance and fluidity of the craft, she knew she’d found her calling. After meeting her husband while on a twenty-first-birthday trip to London, Nancy lived in England for two years, mastering Foundational Hand calligraphy and drawing inspiration from venerable English manuscripts and old lettering. In the late 1980s, the couple moved to the San Francisco Bay area, where Nancy served an apprenticeship and later worked with a forensic graphologist, learning the science behind handwriting—a tool she finds helpful in her work. With a desire to tackle bigger, more conceptual designs, she launched her own enterprise, Nancy Hopkins Handlettering, in the early 1990s. She handles a gallimaufry of projects, from invitations and menus to book covers, and she especially enjoys working with creative party planners. Her lettering has graced such diverse materials as wood rounds and ceramic tiles. Thanks in part to her proximity to the Napa Valley area, wine labels comprise the bulk of her commercial commissions. After years of plying her talents in ink and watercolor, it is clear that time has not dimmed her enthusiasm for this ages-old art. “I’m inspired by the colors of nature, by textile patterns, by the work of other calligraphers,” she says. “And I’m constantly looking at signage—everything from stone carvings on old buildings to packaging at Trader Joe’s.” Nancy constantly curates beautiful paper, with everything from decorative watercolor and rice papers to basic wares from business supply stores—all housed in her enviable cache. 83 Victoria January/February 2018

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A Measure of COMFORT Amid the season’s chill, the warmth of home beckons. From a nourishing dish perfect for easing into morning to a luscious dessert worth lingering over, our flavorful recipes are certain to enhance wintertime menus. RECIPE DEVELOPMENT AND FOOD STYLING REBECCA TREADWELL SPRADLING

Opposite: Awaken to Baked Oatmeal, a hearty breakfast that tastes delightfully indulgent. Beneath a sprinkling of crunchy cinnamon pecans, the pleasing medley includes oldfashioned oats, sweetly seasoned and mingled with pear preserves, tender fruit, and chopped nuts. This page, above: For these personally portioned pot pies, flaky puff pastry gives way to creamy filling brimming with chicken and root vegetables. Right: Crab and Havarti Twice-Baked Potatoes unite a mouthwatering trio: buttery Honey Gold potatoes, mild and supple cheese, and succulent jumbo lump crabmeat. victoriamag.com 86

“FOOD, LIKE A LOVING TOUCH OR A GLIMPSE OF DIVINE POWER, HAS THAT ABILITY TO COMFORT.” —Norman Kolpas

Above: Walnuts, rosemary, and lemon zest complete our velvety bisque. Sautéed with onion and garlic, the aromatic herb then simmers with white beans and chicken broth. Right: A dusting of golden-brown panko topping and thinly sliced Roma tomatoes highlight the satisfying goodness of Truffled Parmesan Pasta with Caramelized Onions and Mushrooms. Opposite: Nestled in almondflavored sauce and garnished with white chocolate curls, Spiced White Chocolate Bread Pudding complements any occasion, whether a formal affair or a simple weeknight supper. SEE RECIPE INDEX, PAGE 89, FOR RECIPE INFORMATION.

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RECIPE INDEX L’AMOUR DE CHOCOLAT Begins on page 33

Triple-Layer Chocolate Cake p.33 Makes 1 (9-inch) cake 1 cup butter, softened ¾ cup firmly packed brown sugar ½ cup granulated sugar 3 large eggs 2½ cups cake flour ¾ cup unsweetened cocoa powder 1½ teaspoons baking soda ½ teaspoon salt 1½ cups buttermilk 2 tablespoons vanilla extract ½ cup sour cream Chocolate Frosting (recipe follows) Ganache (recipe follows) Garnish: fresh berries, flowers

1. Preheat oven to 350˚. Spray 3 (9-inch) cake pans with baking spray with flour. 2. In a large bowl, beat butter, brown sugar, and granulated sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with buttermilk and vanilla extract, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. 4. Pour batter into prepared pans, and bake until a wooden pick inserted in center comes out clean, 13 to 17 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. 5. Spread Chocolate Frosting between layers and on top and sides of cake. To create a border for Ganache, spread frosting slightly above top edge of cake and

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do not smooth down. Refrigerate frosted cake for 30 minutes. Pour Ganache over center of cake, and slightly turn cake to spread to edges. Refrigerate for up to 3 days. Garnish with berries and flowers before serving, if desired.

Chocolate Frosting Makes approximately 4 cups 12 (1-ounce) squares bittersweet chocolate*, chopped ¾ cup butter 1 cup sour cream 6 cups confectioners’ sugar 1 teaspoon kosher salt

1. In a medium saucepan, heat chocolate and butter over medium-low heat, stirring frequently, until mixture is melted and smooth. Remove from heat, and let cool for 45 minutes. 2. In a large bowl, beat cooled chocolate mixture and sour cream with a mixer at low speed until combined. Gradually add confectioners’ sugar and salt, beating until smooth. Use immediately. *For testing purposes, our test kitchen used a Ghirardelli 70% Cacao Baking Bar.

White Chocolate Posset with Raspberry Mousse p.34 Makes 6 servings 1 quart heavy cream or heavy whipping cream ½ cup honey ⅓ cup lemon juice ½ lime, juiced (approximately 1 tablespoon juice) 1 (5- to 6-ounce) block white chocolate*, finely chopped Raspberry Mousse (recipe follows) Garnish: edible dried rose petals

1. In a medium saucepan, bring cream or whipping cream and honey to a boil over medium-high heat. Stir constantly until honey is fully incorporated. Boil for 3 full minutes, stirring constantly, lowering heat as necessary to prevent cream mixture from boiling over. Remove from heat. Add lemon juice, lime juice, and white chocolate, and stir. 2. Pour into large ramekins. Cover tightly with plastic wrap and refrigerate overnight. 3. Before serving, transfer Raspberry Mousse to a piping bag fitted with a star tip. Pipe three rosettes on each posset, and garnish with rose petals, if desired.

Ganache Makes approximately ¾ cup ½ cup heavy cream ½ cup bittersweet chocolate*, chopped

*For testing purposes, our test kitchen used a Callebaut White Chocolate Block.

Raspberry Mousse Makes approximately 3 cups

In a wide microwave-safe bowl, heat cream on high until steaming, about 1 minute. Add chocolate and whisk to combine. Use warm.

1½ cups cold heavy whipping cream 3 to 4 tablespoons seedless raspberry preserves

*For testing purposes, our test kitchen used a Ghirardelli 70% Cacao Baking Bar.

In a large bowl, beat cream at high speed with a mixer until soft peaks form. Add

RECIPE INDEX

preserves, 1 tablespoon at a time, until desired color is achieved, and beat until stiff peaks form. Cover and refrigerate for up to 4 hours.

Moulded White Chocolate Hearts with Orange and Elderflower White Chocolate Ganache p.35 Makes approximately 4 dozen ⅓ cup heavy cream 2 cups white chocolate morsels* 1 teaspoon orange extract 1 tablespoon elderflower liqueur 2 (10-ounce) packages white chocolate– flavored candy coating* Garnish: food-grade luster dust

1. In a medium saucepan, heat cream over medium heat until steaming. 2. In a medium bowl, place white chocolate morsels. Pour hot cream over white chocolate morsels; let stand for 1 minute. Add orange extract and liqueur, and whisk to combine. Cover, and let stand until firm, about 1 hour. 3. In the top of a double boiler, melt candy coating over simmering water; keep warm. 4. To form shells, pour melted candy coating into chocolate moulds. Flip moulds over, and let excess candy coating drain into top of double boiler. Using a bench scraper or offset metal spatula, scrape off excess coating from moulds. Refrigerate to set, about 10 minutes. 5. Remove moulds from refrigerator, and fill two-thirds full with ganache filling. Freeze for 10 minutes. Remove and fill moulds to the brim with melted candy coating. Using bench scraper or offset spatula, scrape to create a clean edge. Freeze for 10 minutes more. Invert moulds to release candies, and brush with luster dust, if desired. Store in an airtight container for up to 1 month. *For testing purposes, our test kitchen used Ghirardelli Classic White Baking Chips and Ghirardelli White Melting Wafers. Note: To tint shells, stir oil-based food coloring into melted candy coating.

Marbled Meringue Kisses with Salted Caramel p.35 Makes 24 sandwich kisses 3 egg whites, room temperature ¼ teaspoon cream of tartar ½ cup granulated sugar ¼ cup confectioners’ sugar 1 teaspoon vanilla extract ½ cup semisweet chocolate morsels*, melted ¼ cup Salted Caramel (recipe follows)

1. Preheat oven to 200°. Line a baking sheet with parchment paper. 2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add granulated sugar, confectioners’ sugar, and vanilla extract, beating until thick and creamy, about 5 minutes. 3. Transfer mixture to a piping bag fitted with a round tip. Pipe small mounds onto prepared pan. 4. Using a spoon, drop a small amount of melted chocolate into center of each meringue. Using a wooden pick, swirl chocolate into mound. 5. Bake for 1 hour. Turn oven off, and let meringues stand in oven with door ajar for 6 hours or overnight. Store in an airtight container for up to 1 week. 6. Before serving, spread ½ teaspoon Salted Caramel on bottom of half of meringues and sandwich with remaining half of meringues. *For testing purposes, our test kitchen used Guittard Real Semisweet Chocolate Chips.

Salted Caramel Makes approximately 1 cup ½ cup plus 1 tablespoon heavy cream 4½ tablespoons sweetened condensed milk ½ cup sugar ¼ cup plus 2 tablespoons golden syrup* 2 tablespoons water 2 tablespoons unsalted butter, softened 1 teaspoon coarse kosher salt

1. In a small saucepan, combine cream and

condensed milk over low heat, stirring to combine, until condensed milk is melted and incorporated into cream. Remove from heat, and cover to keep warm. 2. In a medium saucepan, combine sugar, golden syrup, and 2 tablespoons water; warm over low heat, stirring occasionally, until sugar melts. Increase heat to medium, and cook, without stirring, until the mixture registers 240° on a candy thermometer. Remove from heat, and stir in butter and cream mixture (pour cream mixture carefully, as caramel will bubble up). Return to medium heat, and cook, stirring constantly, until caramel registers 240° once more. Remove from heat, and stir in salt. Pour into a heatproof container, and let cool before using. Refrigerate in an airtight container for up to 1 month. *Golden syrup, a popular sweetener in England, is available in some supermarkets and many gourmet markets.

Spirited Café Mocha p.35 Makes 4 servings ½ cup heavy cream 1 cup chopped milk chocolate* 1 cup espresso 2 ounces amaretto 2 ounces chocolate liqueur* 2 cups steamed milk† Garnish: cocoa powder

In a microwave-safe dish, heat heavy cream and chocolate on medium in 30-second intervals until chocolate is melted. Whisk to combine. Add espresso, amaretto, liqueur, and half of steamed milk; stir just until combined. Pour into glasses, and top with remaining steamed milk and milk foam. Sprinkle with cocoa powder, if desired. *For testing purposes, our test kitchen used Valrhona ANDOA 39% Milk Chocolate and Godiva Milk Chocolate Liqueur. † To make steamed milk, place 1 cup milk in a 16-ounce glass jar with a tight-fitting lid. Cover the jar and shake vigorously for

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RECIPE INDEX 30 to 45 seconds. Bubbles should appear, and milk should double in volume. Remove lid, and microwave jar on high for 30 to 45 seconds, watching carefully. Do not let milk foam over. Pour steamed milk into drink, and spoon on milk foam.

Apricot, Candied Lemon Peel, and Almond Mendiants p.36 Makes approximately 30 1 (10-ounce) package bittersweet chocolate morsels* ½ cup finely chopped Candied Lemon Peel (recipe follows) ½ cup finely chopped dried apricots ⅔ cup toasted sliced almonds

1. Line 2 large rimmed baking sheets with silicone baking mats or parchment paper. 2. In the top of a double boiler, melt chocolate morsels over simmering water; keep warm. 3. Using a spring-loaded 1-teaspoon scoop, drop melted chocolate 2 inches apart on prepared baking sheets. Arrange Candied Lemon Peel, dried apricots, and almonds on melted chocolate disks. Let chocolates set until firm, about 2 hours. 4. Carefully remove candies from silicone mats, and place in a covered container with wax paper between layers. Serve within 2 to 3 days. *For testing purposes, our test kitchen used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.

Candied Lemon Peel Makes approximately 1 cup 2 lemons 1 cup water 2 cups sugar, divided

1. Using a zester, peel lemons in small strips. 2. In a small sauté pan, bring 1 cup water and 1 cup sugar to a boil over medium heat until sugar has dissolved. Reduce to a simmer, add lemon peels, and cook for 10 minutes, being careful not to let sugar syrup caramelize. Using a slotted spoon, remove lemon peels. 3. Place in a bowl, and add remaining 1 cup sugar, tossing gently to coat.

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4. Spray a large piece of parchment paper with cooking spray, and place peels in a single layer on prepared parchment. Let stand until dry, at least 1 hour. Store in an airtight container for up to 1 month.

A MEASURE OF COMFORT Begins on page 85

Baked Oatmeal p.85 Makes 8 to 10 servings 5 cups old-fashioned oats 1 cup firmly packed brown sugar 1 tablespoon baking powder 2 teaspoons ground cinnamon 1 teaspoon salt ¼ teaspoon ground nutmeg 3¼ cups whole milk 1 (11.5-ounce) jar pear preserves ½ cup butter, melted 2 large eggs 4 pears, cored and diced 1 cup chopped pecans Cinnamon-Pecan Topping (recipe follows) Garnish: maple syrup

1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. 2. In a large bowl, stir together oats, brown sugar, baking powder, cinnamon, salt, and nutmeg. 3. In a separate large bowl, whisk together milk, preserves, melted butter, and eggs. Add to oat mixture, stirring until combined. Stir in pears and pecans. Spoon mixture into prepared pan. 4. Cover with foil, and bake for 30 minutes. Uncover and bake for 20 minutes. Sprinkle with Cinnamon-Pecan Topping, and bake until center is set, about 15 minutes. Cut into squares to serve; drizzle with maple syrup, if desired.

Cinnamon-Pecan Topping Makes approximately 1 cup 1 cup chopped pecans 2 tablespoons butter, melted ½ teaspoon ground cinnamon

In a small bowl, stir together pecans, melted butter, and cinnamon. Use immediately.

Root Vegetable–Chicken Pot Pie p.86 Makes 8 to 10 servings 6 tablespoons butter 2 pounds boneless, skinless chicken breasts, cubed 3 teaspoons kosher salt, divided 2 teaspoons ground black pepper, divided 2 cups chopped turnips 1½ cups chopped carrots 1½ cups sliced parsnips 1½ cups sliced celery 2 leeks, thinly sliced (white and pale-green parts only) 2 shallots, chopped 1 (8-ounce) package sliced baby portobello mushrooms 3 cloves garlic, minced ¾ cup all-purpose flour ½ cup dry white wine 4½ cups chicken broth 2 tablespoons chopped fresh thyme 1 cup sour cream Easy Puff Pastry (recipe follows) 1 large egg, lightly beaten Garnish: fresh thyme

1. In a large Dutch oven, melt butter over medium heat. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; add to pan, and cook for 3 minutes. Add turnips, carrots, parsnips, celery, leeks, shallots, mushrooms, and garlic. Cook, stirring occasionally, until tender, about 10 minutes. Add flour, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper; cook, stirring constantly, for 2 minutes. Add wine; cook for 2 minutes. Add broth and thyme; bring to a boil, reduce heat, and simmer until thickened, about 8 minutes. Stir in sour cream. 2. Preheat oven to 400°. 3. Divide chicken mixture among individual serving dishes*. 4. On a lightly floured surface, roll out Easy Puff Pastry dough to a ¼-inch thickness. Using a cutter slightly larger than the diameter of individual baking dishes, cut dough. Top each serving dish with pastry, crimping edges to seal. Brush with beaten egg. 5. Bake until filling is hot and bubbly and pastry is golden brown, about 25 minutes. Let cool slightly before serving; garnish with thyme, if desired.

RECIPE INDEX *If desired, Root Vegetable–Chicken Pot Pie can be prepared in a 13x9-inch baking dish. Bake until hot and bubbly, 30 to 40 minutes.

Easy Puff Pastry Makes 8 to 10 servings 2¾ cups all-purpose flour 1 tablespoon kosher salt 2 cups cold unsalted butter, cubed ½ cup strained ice water

to desired consistency. Gently stir in crabmeat and 3 tablespoons Herb Gremolata. 5. Spoon or pipe potato mixture into potato shells on pan. Sprinkle with remaining ¼ cup cheese. Return to oven, and bake until cheese is melted and filling is hot, 15 to 20 minutes. Drizzle with desired amount of Herb Gremolata, and garnish with crabmeat, if desired.

Herb Gremolata Makes approximately 1 cup

1. In the work bowl of a food processor, pulse together flour and salt until combined. Add cold butter, and pulse until crumbly. With processor running, gradually add ½ cup ice-cold water, until mixture forms a ball. 2. Form dough into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours, or freeze for up to 1 month. If frozen, let dough thaw in refrigerator overnight before using.

Crab and Havarti Twice-Baked Potatoes p.86 Makes approximately 10 servings 2½ pounds miniature Honey Gold potatoes 2 tablespoons olive oil 3 teaspoons kosher salt, divided 6 tablespoons butter, softened ½ cup sour cream 1 cup shredded Havarti cheese, divided ½ teaspoon ground black pepper 1 (8-ounce) container jumbo lump crabmeat, picked free of shell Herb Gremolata (recipe follows), divided Garnish: jumbo lump crabmeat

1. Preheat oven to 400°. 2. On a rimmed baking sheet, toss together potatoes and olive oil until evenly coated. Sprinkle with 2 teaspoons kosher salt. Bake just until tender, 30 to 40 minutes. Let stand until cool enough to handle. 3. Using a melon baller, scoop out centers from potatoes, leaving a ¼-inch-thick shell. Place potato pulp in a large bowl. Return potato shells to pan. 4. To pulp, add butter, sour cream, ¾ cup cheese, pepper, and remaining 1 teaspoon salt. Mash with a potato masher

broth, pepper, and salt. Bring to a boil over medium-high heat; reduce heat and simmer until beans are tender, 1½ to 2 hours. Discard rosemary sprigs. 4. In the container of a blender or using an immersion blender, process soup until smooth. 5. In a small bowl, stir together walnuts, rosemary, and lemon zest. 6. Ladle soup into bowls, and top with walnut mixture.

½ cup roughly chopped fresh parsley ½ cup fresh dill ½ cup roughly chopped fresh chives 2 cloves garlic ⅓ cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice ½ teaspoon kosher salt

In the container of a blender, combine parsley, dill, chives, garlic, olive oil, lemon juice, and salt; process until mixture is smooth. Cover and refrigerate for up to 3 days.

White Bean and Rosemary Soup p.87 Makes 8 to 10 servings 1 (16-ounce) package dried white beans, sorted 2 tablespoons olive oil 2 sweet onions, chopped 4 cloves garlic, minced 3 (4-inch) sprigs fresh rosemary 3 (32-ounce) cartons chicken broth 1 teaspoon ground black pepper ½ teaspoon salt 1 cup chopped walnuts 2 tablespoons chopped fresh rosemary 1½ teaspoons lemon zest

1. In a large bowl, combine beans and water to cover by 2 inches; cover with plastic wrap, and refrigerate overnight. 2. In a large Dutch oven, heat olive oil over medium heat. Add onion, garlic, and rosemary; cook, stirring occasionally, until onion is tender, about 10 minutes. 3. Drain beans and add to pot along with

Truffled Parmesan Pasta with Caramelized Onions and Mushrooms p.87 Makes 8 to 10 servings 1 (16-ounce) package penne pasta 6 tablespoons butter 6 tablespoons all-purpose flour 1½ teaspoons salt 1 teaspoon ground black pepper 2½ cups whole milk 2½ cups chicken broth 1 (8-ounce) package shredded whole-milk mozzarella cheese 1 (8-ounce) package shredded Monterey Jack cheese 1 tablespoon white truffle oil 1 tablespoon chopped fresh thyme Caramelized Onions and Mushrooms (recipe follows) 2 Roma tomatoes, thinly sliced Truffled Panko Topping (recipe follows)

1. Cook pasta according to package directions; drain and keep warm. 2. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray. 3. In a large deep skillet, melt butter over medium heat. Add flour, salt, and pepper; cook, stirring constantly, for 2 minutes. Gradually stir in milk and broth; cook, stirring constantly, until thickened and bubbly, about 5 minutes. Reduce heat to low; stir in mozzarella and Monterey Jack cheeses until melted. Stir in truffle oil, thyme, and Caramelized Onions and Mushrooms. Add pasta, tossing to coat. 4. Spoon mixture into prepared pan. Arrange tomatoes over pasta, and sprinkle with Truffled Panko Topping. 5. Bake until browned and bubbly, 45 minutes to 1 hour.

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RECIPE INDEX Caramelized Onions and Mushrooms

In a small bowl, stir together bread crumbs, cheese, truffle oil, and thyme.

Makes approximately 2 cups 2 tablespoons butter 2 sweet onions, thinly sliced 3 (4-ounce) packages sliced gourmet mushroom blend ¼ teaspoon salt ¼ teaspoon ground black pepper

Spiced White Chocolate Bread Pudding p.88 Makes 8 to 10 servings

Makes approximately ¾ cup

1 (16-ounce) loaf challah bread, cut into 2-inch cubes 3 cups whole milk 1 cup heavy whipping cream ½ cup sugar 3 (4-ounce) bars white chocolate, chopped 8 egg yolks 3 large eggs ¼ cup almond-flavored liqueur 1 teaspoon five-spice powder White Chocolate–Almond Sauce (recipe follows) Garnish: white chocolate curls

½ cup panko (Japanese bread crumbs) ¼ cup shredded Parmesan cheese 1 tablespoon white truffle oil 1 teaspoon chopped fresh thyme

1. Preheat oven to 400°. Spray a 3-quart baking dish with baking spray with flour. 2. On a rimmed baking sheet, spread bread cubes in a single layer and bake

In a large skillet, melt butter over medium heat. Add onions and mushrooms; cook, stirring occasionally, until tender, about 12 minutes. Increase heat to mediumhigh; cook, stirring constantly, until onions are caramel-colored, about 5 minutes more. Stir in salt and pepper.

Truffled Panko Topping

until toasted, about 15 minutes. Set aside to let cool. 3. In a medium saucepan, combine milk, cream, sugar, and white chocolate; heat over medium heat, stirring frequently, until chocolate is melted and mixture is smooth. Set aside to let cool, stirring occasionally. 4. In a large bowl, whisk together egg yolks, eggs, liqueur, and five-spice powder until smooth. Gradually whisk in cooled milk mixture until smooth. Add toasted bread cubes, stirring to coat. Pour mixture into prepared pan. Cover with foil, and refrigerate for at least 4 hours or up to 1 day. Remove pudding from refrigerator, and let stand at room temperature for 30 minutes. 5. Preheat oven to 325°. 6. Bake pudding, covered, for 45 minutes. Uncover and bake until center is puffed and golden brown, 10 to 15 minutes more. Let cool for 15 minutes before serving. Serve warm with White Chocolate– Almond Sauce. Garnish with white chocolate curls, if desired.

White Chocolate–Almond Sauce Makes approximately 1½ cups 1 cup heavy whipping cream 1 (4-ounce) bar white chocolate, chopped 1 tablespoon almond-flavored liqueur

  1. In a small saucepan, bring cream to a simmer over medium heat. 2. In a medium bowl, place chopped white chocolate. Pour simmering cream over chocolate, and let stand for 5 minutes. Add liqueur and stir until mixture is smooth. Serve warm.

Unless otherwise noted, all recipes presented in this magazine were developed, tested, and prepared by the food professionals in the Victoria Test Kitchen.

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W H E R E T O S H O P A N D BU Y

Below is a listing of products and companies featured in this issue. Items not listed are privately owned and are not for sale. Pricing and availability may vary.

 ARTIST-IN-RESIDENCE Pages 13–14: To learn more about Valerie Greeley, visit her website, valeriegreeley.com, and her shop at etsy.com/uk/ shop/acornmoon. WRITER-IN-RESIDENCE Pages 15–16: Rebecca McClanahan, a poet, essayist, and memoirist, is the author of ten books. To sample more of Rebecca’s work, please visit her website, rebeccamcclanahanwriter.com. THE DRESSING TABLE Pages 17–22: Special thanks to The Oaks at Centreville, 430 Walnut Street, Centreville, AL, 205-225-0044, theoaksatcentreville.com. Pages 17–18: DownTown Company: Chateau Silk Collection in Natasha/Natural: Silk Throw, call for availability, Sham and Pillow, call for availability; 800-776-3696, downtowncompany.com. Coastal Glamour: Vintage Fan Reproduction Card, contact for availability; etsy.com/shop/CoastalGlamour. Pom Pom at Home: Eva Throw in Winter White, $175, Annabelle 14"x24" Sham in Cream, $80; 818-847-0150, pompomathome.com. French Garden House: Belgian Linen White Rufed Romance Pillow Slip, $120; 714-454-3231, frenchgardenhouse.com. Page 19: Carvers’ Guild: #5923 Petite Festoon, $495; 978-4483063, thegildedmirror.com. Lalique: Living Lalique Eau de Parfum, $125, Living Lalique Perfumed Body Cream, $105; 888-488-2580, lalique.com. Parfums de Marly: Meliora, $290; 212-352-3222, pmarly.com. French Garden House: Antique Apollo Studios Gilt Boudoir Hand Mirror & Brush Cherubs Set, $245, Vintage Large Filigree 24kt Gold Plated Perfume Bottle, $165, Antique Sterling and Cut Crystal Talc Dispenser Roses, $125, Antique Sterling Silver Repousse Rose Vanity Jar, $285, Antique Gold Plated and French Net Lace Vanity Tray, $280; 714-454-3231, frenchgardenhouse.com. Page 20: This Modern Love Bridal: Helena Kimono, $129.15; thismodernlovebridal.com. Lancôme: Dual Finish Multi-Tasking Powder Foundation, $39.50, Juicy Shaker Pigment Infused Bi-Phased Lip Oil in Freedom Peach, $22, Natural Bristled Blush Brush, $43, Color Design 5 Pan Eyeshadow Palette in Paris in Spring, $50, Grandiôse Extreme Mascara, $32; from Belk, 866-235-5443, belk.com. Eberjey: Elvia Eye Mask in Pearl Blue, $24, Anouk Shorts in White, $60, Violeta Chemise in Evening Sand, $90; 800-691-9101, eberjey.com. Page 21: San Francisco Soap Company: Soothing Oats & Grain Exfoliating Massage Bar, $7; Simply Be Well: Foot Care Kit: Foot Cream Set With Socks Rosemary Mint, $17.50; 508-6769355, sanfranciscosoapcompany.net. Martha Medeiros: Fringe Wrap, $2,190; from The SIL, [email protected], shopthesil.com. Authentic Models: Campaign Lap Desk & Writing Set, $157; 888280-4331, amazon.com. Arpa Handmade: Arpa Correspondence Sheet & Policy Envelope in Ivory, $28, Arpa Social Note Set in Pale Blue, $15.95; Récife: Rollerball Pen in Vanilla, $49; from Orange Art, 800-253-8975, orangeartstore.com. International Silver: Magnifying Glass in Royal Danish, call for availability; Gorham: Fairfax Letter Opener, $170; 800-264-0758, lifetimesterling.com. Extasia: Dove Gray Cameo Ring, $137, Victoriana Statement Earring, $205, Aqua Locket & Intaglio

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Necklace, $220; 530-292-9151, extasia.com. Ardent Hearts: Sage Green Victorian Style Jewelry Set, $73.50, Gold Swarovski Vintage Style Wedding Jewelry Set, $183; 818-634-8962, etsy.com/shop/ArdentHearts. Page 22: Ofcina Profumo Farmaceutica di Santa Maria Novella: Portacandela Argento/Silver Candle Holder, $110, Portapillole Argento/Silver Pill Box, $60, Specchio Doppio per Borsetta Argento/Silver Compact Mirror, $110, Beauty Case Ivory + Washcloths, $67, Set Asciugamani in Spugna/Terry Cloth Towel Set 2+2, $150; 844-667-9425, buy.smnovella.com. BEAUTY BY THE SEA Pages 23–28: Special thanks to Rhode Island Tourism and South County Tourism Council. Pages 23–26: Ocean House, 1 Bluff Avenue, Watch Hill, RI, 855-678-0364, oceanhouseri.com. Page 27: Homespun Cottage Antiques & Collectibles, 25 High Street, Westerly, RI, 401-348-9800, homespun-antiques.com. Artists’ Cooperative Gallery of Westerly, 7 Canal Street, Westerly, RI, 401-596-2221, westerlyarts.com. Watch Hill Lighthouse Keepers Association, P.O. Box 1511, Westerly, RI, 401-348-8242, watchhilllighthousekeepers.org. Page 28: Weekapaug Inn, 25 Spray Rock Road, Westerly, RI, 855-679-2995, weekapauginn.com. OF ART AND NOBILITY Pages 29–31: Museo Glauco Lombardi, Palazzo di Riserva, Strada G. Garibaldi, 15, 43121 Parma, Italy, museolombardi.it. L’AMOUR DE CHOCOLAT Page 33: Annieglass: Edgey Pedestal Stand 13" in Gold, $378; from Bromberg’s, 205-871-3276, brombergs.com. Page 34: Linens, call for availability; from Bromberg’s, 205-8713276, brombergs.com. Page 35: Silk & Willow: Plant-Dyed Silk Ribbon, $20–$72; [email protected], silkandwillow.com. L’Objet: Soie Tressée Dessert Plate in Gold, $66; 855-562-5388, l-objet.com. Page 36: Silver tray, call for availability; from Bromberg’s, 205-871-3276, brombergs.com. Silk & Willow: Plant-Dyed Silk Ribbon, $20–$72; [email protected], silkandwillow.com. THE BUSINESS OF BLISS Pages 39–40: Antica Farmacista, 119 Pine Street, Suite 301, Seattle, WA, 206-329-3966, anticafarmacista.com. Page 41: The Antiquarian, 136 East 36th Street, Charlotte, NC, 704-251-9845, theantiquarian.co. Page 42: Lemon Laine, 1900 Eastland Avenue, Suite 102, Nashville, TN, 629-702-6940, lemonlaine.com. Pages 43–44: Maggie Austin Cake, 202-448-2920, [email protected], maggieaustincake.com. Page 45: Consider Bardwell Farm, 1333 Route 153, West Pawlet, VT, 802-645-9928, considerbardwellfarm.com. Page 46: Saphyr Pure Linen, [email protected], saphyrpurelinen.com. Pages 47–48: Hyde Evans Design, 2323 12th Avenue East, Seattle, WA, 206-323-8441, hydeevansdesign.com.

CAMELLIAS, HOW I LOVE THEE Page 50: D. Blümchen & Company: Flower Frames and Doves, $1.85; 866-653-9627, blumchen.com. Page 51: Oblation Papers & Press: Small Cream Deckled Heart, from $2.50, Petite Cream Deckled Heart, from $2; 503-223-1093, oblationpapers.com. DeBrand Fine Chocolates: Filled Chocolate Heart Art Box, debrand.com for similar products; 260-969-8343, debrand.com. Page 52: D. Blümchen & Company: Love in Bloom Victorian Whimsey, $82; 866-653-9627, blumchen.com. Page 53: Cupcakes from Dreamcakes; 205-871-9377, dreamcakes-bakery.com. Page 54: D. Blümchen & Company: Valentine Cupid Postcards, set of 6, $2.95; 866-653-9627, blumchen.com. OLD-WORLD RENEWAL Pages 55–64: Reborn Relics Home, 2222 Cantrell Road, Little Rock, AR, 501-221-2032, rebornrelicsdesign.com. LINENS FRESH & FRAGRANT Pages 65–70: All linens from Pandora de Balthazár Fine Linens, call for availability; 850-434-5117, pandoradebalthazar.com. Page 67: Hillhouse Naturals: Linen Mist in Fresh Linen, $25.50, Cashmere Laundry Detergent, $40; 800-993-2767, hillhousenaturals.com. Page 68: Pandora de Balthazár Fine Linens: Ladies Smocked Nightgown, $108; 850-434-5117, pandoradebalthazar.com. Page 70: The Laundress: Fabric Conditioner Classic, $18, Ironing Water Classic, $18; 212-564-6788, thelaundress.com. MEMORIES IN THE MAKING Pages 71–76: For more information about Monahan Papers, visit monahanpapers.com. GRAND DAME OF DESIGN Pages 77–80: Bremermann Designs, 3943 Magazine Street, New Orleans, LA, 504-891-7763, 1stdibs.com/dealers/ bremermann-designs. TO THE LETTER Pages 81 and 83: Nancy Hopkins Handlettering, 1622 Virginia Street, Berkeley, CA, 510-486-2846, hopkinslettering.com. A MEASURE OF COMFORT Page 85: Gien France: Rouen Teapot, $250, Rouen Dessert Plate, $35, Rouen Teacup & Saucer, $66; from Bloomingdales, 800-777-0000, bloomingdales.com. Page 86: Gien France: Rouen Dessert Plate, $35; from Bloomingdales, 800-777-0000, bloomingdales.com. Traditions Linens: Rustic Linen 70"x110" Tablecloth in Ivory, $283; 518851-3975, traditionslinens.com. Match: 12.6" Round Tray with Handles, $320; 201-792-5444, match1995.com. Page 87: Gien France: Rouen Soup Bowl, $45, Pont aux Choux Cream Dinner Plate, $30; from Bloomingdales, 800-777-0000, bloomingdales.com. Page 88: Gien France: Rouen Teacup & Saucer, $66, Pont aux Choux Cream Rim Soup Bowl, $30; from Bloomingdales, 800777-0000, bloomingdales.com. Traditions Linens: Rustic Linen Napkin in Natural, $35; 518-851-3975, traditionslinens.com.

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Look for these favorite features in our upcoming March/April issue! Set a beautiful table for the season with dinnerware from esteemed maker Royal Copenhagen. Treasure the essence of the Cotswolds with textile artist Sam Wilson’s homeware. The verdant scenery and majestic mountains of Oregon’s Willamette Valley reward exploration. Dine amongst the splendor of daffodils in settings Wordsworth would adore.

victoriamag.com 96

CHIMES

feeling like they should take off their work boots, and if a little mud gets tracked in, nobody has a meltdown. It is sort of like camping out. Instead of feeling deprived, I feel like I am getting by with something. I have the perfect excuse for not doing housework. I just swish out the sinks, unleash the robotic vacuum cleaner, and call it done. Nor do I have to cook elaborate meals. The 50-year-old range has only two functioning burners, and the oven apparently gave up years ago. When I asked Phil if it worked, he said he had no idea. One scorched meatloaf and burned-to-a-crisp cornbread later, I had my answer. TEXT GLENDA WINDERS We have no shelves to dust, no silver to polish, no picture frames to keep straight. When he says, “Why any years after our first date, I married don’t we just grab something out tonight?,” I’m the my junior high boyfriend and moved first one in the car. This has started me thinking about another time back to the state where we grew up. Throughout the two years of our long- in my life when I was equally unburdened. My first distance courtship, Phil and I talked endlessly about husband and I married in college and lived in student housing. The apartment came where we would live and what life with furniture, and it was not until we together might look like. We had “It’s like we are graduated that we had an actual sofa both been alone for almost a and refrigerator of our own. decade, so we naturally had some kids again, just We made do. Our shelves were concerns about living with another starting out, which, in concrete blocks and boards that person again. We decided to remodel his our hearts, is exactly sagged in the middle because we piled too many books on them. We earned home in a centrally located, wellwhat we are.” our first set of china with supermarket cared-for neighborhood. To that points. When our son was born, I decend, I sold my house and put my belongings in storage. Because his mid-century orated his room with animals I made from pieces of modern furniture wouldn’t mesh with my more felt and taped to the wall. We passed Saturday nights with friends in the traditional décor, he sold most of his pieces to a same situation, sitting on the floor in one another’s collector, and I moved into a nearly empty house. As I write this, we have one folding banquet table, apartments, bringing our own refreshments, and four chairs (if you count the ones at our desks), a bed, laughing into the night. We talked about the future a washing machine, and a television set. All of the that would bring material possessions, but getting the glassware, pillows, and kitchen implements that will keys to our first new car or a stock portfolio with our be used to create a home are secured in a climate- names at the top could not match the special kind of joy in those other, more carefree, times. controlled environment six hundred miles away. We bought a pair of flutes so we could drink I have been without my belongings for about ten Champagne on our wedding day, and now he pries ice months now, and the remodeling project is nearly cream out of its carton with a knife and a spoon while I finished. When the moving truck pulls into the wait for my scoop. When the architect and builder come driveway, I will be ready. I do miss my piano and the for conferences, we roll out the chairs from our offices paintings and rugs that will complete the home we and cluster around the plans on the same table where are making together. we eat our meals, open our mail, and do our work. But I will also miss this hiatus we have shared— Our sparsely furnished home has been a gift to the the conversations we have while we wash and dry the builders. They have been able to take up old carpet, lay dishes, our simple meals on the wobbly table, the down new hardwood, repair drywall, and paint with- leisurely Sunday paper. It’s like we are kids again, out moving furniture around or having to worry about just starting out, which, in our hearts, is exactly what making a mess. They can come in and out without we are.

The Importance of THINGS

97 Victoria January/February 2018

ILLUSTRATION VALERIE GREELEY

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