fresh from the oven
It’s a drinker day at glassybaby! I always love getting to see all the recently produced drinkers out on the QC tables. The color combinations never cease to amaze me and today was no exception. From right to left: ‘hops,’ ‘splash,’ ‘fizz,’ ‘zest,’ ‘fresh squeezed’ and ‘on the rocks.’
After several months of hard work, we are excited to finally be launching our drinkers with a whole new theme of names, revolving around actual beverages and drink components. May we present to you ‘drink deep.’
Over the years, people started using their glassybaby in more ways than one. Aside from lighting them, customers, staff included, began drinking out of their glassybaby collections. And so, the drinker was born. Lee’s oldest son, Hector, wrote the perfect description of the drinker and how it came to be.
Long before the arrival of the drinker, Lee had always wanted to give back to the Department of Veterans Affairs. Having visited several times, she saw how underfunded they were and she wanted to help in a big way. From the day they were born, back in 2008, 10 percent from the sale of every, single drinker is donated to the Department of Veteran Affairs to support the basic daily health needs of our veterans. Giving is the core mission at glassybaby, so it has been so rewarding for us to be involved with such an incredible organization.
The drinker can be used with both warm and cool liquids and can be rinsed in the top shelf of your dishwasher (although we recommend hand washing ☺). Like their glassybaby sibling, each and every drinker is hand blown with three layers of glass by our talented glass artists. With names ranging from ‘moo’ to ‘fresh squeezed’ to ‘fizz’ to ‘crème de cassis,’ and a variety of sets, there’s a drinker for everyone in your life. We’re ready for you to peek through our entire collection, so come check them out!
Have you met Winchester, our newest glassybaby pup? We were so taken with him, that we named a glassybaby drinker after him. (10% from the sale of each drinker will be donated to the Seattle Division of V.A. Puget Sound to support veterans battling cancer.) Winchester is now 16 weeks old and continues to steal the heart of anyone he meets. Winchester is a Vizsla and belongs to Ryan, one of our most revered glassblowers. If you liked “When Harry Met Sally” you will adore “When Ryan Met Winchester”. What began as a friendship quickly blossomed into true love. If ever there was a human-canine match made in heaven, it has to be this one.
It’s hard to determine who is most fortunate in this relationship: Ryan for having found Winchester or Winchester for having found Ryan. Because these two are mostly inseparable, you will often find Winchester hanging out in the Madrona store while Ryan uses his talent to craft molten glass into glassybaby. There never seems to be a shortage of willing puppy sitters, myself included.
The job used to entail mostly oohing and ahhing as Winchester slept. Now he has grown into a PUPPY in every sense of the word, and watching him is a bit like watching a very busy toddler…that’s downed a latte or two! On a recent Sunday morning, Winchester found the basket where we keep our chocolate stash. (A sweet treat for our customers.) In just a few minutes time, he managed to pull the basket out from under our cash register table. When I bent down to move the chocolates, he grabbed the end of the scarf I was wearing and pulled it out from around the collar of my jacket. A minor chase ensued. After retrieving my scarf, Winchester found a bagged tealight and began tossing it in the air. Once I had the tealight back in my possession, a bee flew in window and Winchester began enthusiastically barking at it. This all transpired in a little under five minutes!
After a nice long walk with Ryan, Winchester was, at last, ready for a nap. As he slept, the most angelic expression played across his beautiful puppy face. Every now and then his paws would twitch as if he were chasing something. It got me thinking…what does Winchester dream about? I think I know:
• Sleeping near the warmth of the hotshop furnace
• Playing at the park
• Walking home from work with Ryan
• A good-smelling stick
• Stew for supper
Who can resist a good love story?
Until next time,
Certain scents and flavors are unmistakable and just seem to invoke a particular season. Few things say “summer” to me as much as lime and mint. I love to have a bowl of limes (and lemons) in my kitchen at all times. I use the zest and the juice in many dishes and beverages. There’s something about fresh citrus that really brings flavors to life.
A little over five years ago, I planted a large pot of mint on my patio. As herbs go, it is easy to grow and very hardy in the Pacific Northwest. In late fall, I completely cut the mint down to a few inches above the soil. Each spring and summer for the past five years, I have been rewarded with a lush pot of mint. This year the stems were well over 18 inches tall! I use fresh mint in salads, cocktails, water, and tea. As a garnish, fresh mint adds just the right amount of flourish to a variety of desserts like key lime pie and strawberry shortcake. A sprig of mint and a fresh raspberry resting atop a frosted cupcake are simply a match made in heaven.
One of my favorite, go-to recipes for summer combines lime and mint. It is a mojito-style drink that is delicious with our without spirits. (As a hostess, I think it is really nice to be able to offer a “special” drink to those that don’t wish to consume alcohol.) I blend up several batches of the mint-lemonade and then mix the drinks to order, as guests arrive. Here’s the recipe:
1 12-oz. can of lemonade concentrate, frozen
1 large bunch (12-15 stems) of mint, tops cut off and reserved for garnishing
Lemon-lime sparkling water, such as Talking Rain
Sliced strawberries for garnish
Rum, tequila or vodka (optional)
1. Wash mint in a bowl of warm, salted water. Rinse several times in cold water.
2. Pinch off the top leaves of each mint stem, and reserve for garnish
3. In a blender, combine the frozen lemonade concentrate, washed mint (stems and leaves) and 12 oz. of cold water.
4. Blend on high for 2-3 minutes.
5. When the mixture is well blended, turn the blender off and let the mixture sit for approximately 5 minutes.
6. Spoon off and discard the excess mint, which will rise to the top of the blended mixture.
7. Pour the remaining mixture through a fine mesh strainer to remove any large pieces of mint.
8. To assemble the drink: Add ice to your drinker or wine glass. Squeeze a lime wedge over the ice and add the wedge to the glass. If using alcohol, add 1.5 ounces of white rum, tequila or vodka. Add 2 ounces of mint-lemonade mix. Add 1-2 ounces of sparkling water. Stir to combine. (If you omit the alcohol, mix 2/3 mint-lemonade mix with 1/3 sparkling water.)
9. Garnish with a mint sprig and a sliced strawberry.
10. Store any left over mint-lemonade in a glass container in the refrigerator. It will keep for up to 5 days. Shake well before using.
I hope you enjoy this mojito-style treat. With our without alcohol, it is refreshing on a balmy summer night. This beverage is a triple threat: it smells good, looks amazing and will delight your palate. Cheers to the unmistakable tastes of summer!
Our hand blown stemless glassware that we call “drinkers” are great for lots of things besides beverages. I’ve been using them to serve dessert lately, and let’s just say that they elevate whatever is in them to a delicious new level! Be forewarned that you will receive oohs and ahhs from your guests—even if your “guests” are family.
Here is a favorite “go to” recipe for a fast and elegant dessert:
Coconut Kahlua Sundaes
Ingredients: Vanilla ice cream, sweetened, flaked coconut, Kahlua
Instructions: The most difficult part of this recipe is toasting the coconut.
Preheat your oven to 300 degrees. Sprinkle 3/4 cup of flaked coconut into a thin layer on a cookie sheet. Toast the coconut in the oven for approximately 20 minutes, stirring every 5 minutes, until the coconut is medium brown and very fragrant. (I recommend that you set the timer at five-minute intervals to ensure that your coconut doesn’t burn.) Remove from oven and let the coconut cool to room temperature. (Toasting the coconut can be done a day or two in advance.) When cooled, place the coconut in a glass, airtight container.
To assemble each dessert, put two scoops of vanilla ice cream in a drinker, top with 2-3 tablespoons of Kahlua, sprinkle toasted coconut on top and serve.
(Note: In place of Kahlua, you could use strong coffee or espresso.)
There’s something almost magical about seeing the rich Kahlua cascade down the vanilla ice cream and form a decadent pool at the bottom of your drinker. The toasted coconut adds a delightful, nutty crunch to each spoonful. While this desert is delicious any time of year, it is especially welcome on a warm, summer night.