Until a couple weeks ago I'd never really thought about the colour of clay before it's turned to dishes.     It hadn't struck me that it might start as a solid soft grey. And that once formed and set to dry, it's colour would change each day. Slowly, from one shade of grey to the next. I think I'd imagined that porcelain would start out white.       So, when we found ourselves at the studio of Atelier Make, the potters behind a number of our pieces and our good friends, and they told us that while some clays do arrive white, the specific types they use to produce our pieces remain grey until their first firing, I was a little amazed.     I'd known that potters' studios were handsome places. I'd imagined the process of making things from clay would be beautiful thing. But after spending time in one I like them even more.   There's a fine dust that settles over most things there. Tiny bits of clay that dull almost every surface. It takes the sheen from things and leaves something of an enchanted calm. xo, N             photos: michael graydon + nikole herriott HG juicers, clouds and totes will be back in stock soon + we're updating this monday to stay up-to-date join us on facebook or via our mailing list               these shorts this apron in natural this photo from IG these earrings i can't stop thinking about this cake this egg, yes please montreal notes: the bagels and the pistacho loaf here these dapples and this  

There's a small part of me that's always imagined I'd be a beekeeper someday. It was a wide-eyed sort of dream, mind you. The type that forms when you're little, before you know what something is really all about. Before you realize that honey takes a truck load of bees and penchant for sticky.     My childhood friend George always had bees though. And that convinced me I wanted them too. That and the stories he told of them.     He was some years older then me, more a friend of my parents than a friend of mine. But he was ever-present throughout my childhood.     Looking back now, it could have been the tins he brought the honey in, that I liked so much. They were that antique-sort-of-beautiful variety. You know the ones I mean. The kind that a six year old who really liked pretty things, might just have been into.     It's of course possible that my memory embellishes the pretty they actually were. But I remember that violet honey that came inside and I remember the magic it all was to my little kid self.     And as it turns out, honeycomb mixed with cream and eggs and sugar and frozen together makes for its own bit of magic too. xo, N     these paws (via) this pot this book this video these sandals this swimsuit this hotel (via) currently reading currently watching cocktail cures photos: michael graydon and me             [amd-zlrecipe-recipe:8]

I often miss the quiet of the country. The ease and grace at which it feels life happens. The way a days work outside can make you feel.     The way carrots and dirt smell. And the way the barnyard comes to life nearing spring.   Don't get me wrong, it's been some time since I lived on farm. A long time since I mucked a stall or fed animals at dawn. A long time since roosters broke my sleep. But even still, there are some days I miss it.   In part though, these are the reasons I began following Rohan's blog. If a place on the internet can make you feel even a fraction of what the wild and the farm can, Whole Larder Love is the place.       And so, with the first savoury pie in my FOR THE LOVE OF PIE series, Rohan Anderson and his TWO DAY KANGAROO PIE! Rohan is an author, (his book, Whole Larder Love is available now at Anthropologie) he is a hunter, a family man and an all-round talented dude. Find more about him and his recipe below. xo, N photos: rohan anderson   WHO: Rohan Anderson of Whole Larder Love WHAT: Two Day Kangaroo Pie with Dunking Chips WHERE: Currently living in rural Victoria, Australia in the Central Highlands. I really hope to stay here for sometime, but life is never predictable. I lived my childhood in the country, but then moved to the city, tired of that lifestyle and just had to get back out where I felt at home. Meat pies are almost the cornerstone of the Australian male diet, a staple if you will. For me though they are a treat, something that I prefer to make myself, in fact I even source the meat with these two hands. I hunt for my meat, and kangaroo is sometimes available, it makes a fresh change from eating rabbit or hare. For most people it's a meat that can be purchased at a butcher. It's a great red meat in terms of it's environmental credentials as it's evolved to live in tune with it's environment. When the season is poor and the resources are limited a kangaroo pauses it's breeding until conditions improve. A female kangaroo can even halt or discharge a pregnancy if things get tough, it's a harsh country after all. In regards to flavor, it's a cracker. Tasting not dissimilar to beef, although cooking it requires more attention than a beef steak, but if you can't get kangaroo you could use chuck steak. This is a pie to fill the rumbling tummies on a bleak day. When the fire is roaring, Chet Barker on the stereo and glass or two of pinot. It not only quenches an appetite, it has a comforting effect on the soul.       WHY: Wile meat is on my menu at home because I hunt all my meat excluding our home raised poultry. I left buying food behind as I did the city. Now I work harder for my meat, as as cliche as it may appear, it is true that a meal you've worked hard for by sourcing the ingredients yourself, pays dividends in the satisfaction department.   BEST SERVED WITH: Pinot Noir and good company. And plenty of both.         ONE OR TWO THINGS: I love the simple life. It's been a long journey to live with less, but each day I seem to find one thing to make me smile. I have very little money, not real material 'assets' but I'm content. I find love in useful items, tools and skills that can benefit my D.I.Y. approach to living. My family, my home, my garden and my love of cooking with real food. It's all I desire.       [amd-zlrecipe-recipe:7] photos + recipe: rohan anderson           bloglovin <a href="http://www.bloglovin.com/blog/3285571/?claim=8vqfugvhtj6">Bloglovin</a>

  I often wish I lived someplace warmer. Or more specifically, a place where orange trees grow. I can imagine the scent of the blossoms in spring. And the way walking through a grove, heavy with citrus, might feel.     In Italy, this past October we stood on our tiptoes to see oranges over walls. And in California a couple months later we slowed the car for lemon trees.     But I've never actually been to a citrus farm. I've never seen them picked and processed and ready for market. I haven't seen rows and rows of orange fruit or short grass between the trunks. But it is something I've always wanted to do.         For now I'm sticking to cake. And this Cream Cheese Pound Cake by Cakes & Ale for Bon Appétit is especially good. xo, N         this shop these onions these this kettle this photo why weight? (via) these food illustrations these numbers this looks like a fun place to be photos & styling: michael graydon + nikole herriott       [amd-zlrecipe-recipe:6]  

  We went to Muskoka this past weekend. It snowed big beautiful flakes for near two straight days. Those ones that just seem to hover there. The kind that remind you that winter is still at least a little bit, magic.       The kind that make you crave crackling fires and wool socks. That make you think of homemade bread and bowls of soup.       We saw wild turkeys, and waterfalls that had turned to ice. We walked on frozen lakes, on snowy paths and saw fishing huts lined up in a long straight row. It was nice.             The photos you see here are unrelated but beautiful I think. They're from a day I spent with Martine & John almost two years ago now. Amazing how time passes. xo, N       PS: this image these sandals this necklace this table this bird these are back in stock     AND: Photos: John Cullen Props: Martine Blackhurst Food: Nikole Herriott