The Midas Touch December 11 2014, 0 Comments
Who doesn’t love something shiny? It catches your eye and lets it linger on it, especially gold. Gold as a metal is bright yellow dense, soft, and malleable which makes it desirable. We did not use gold itself for our products, but we used it as a color. For our Zubaidi print we used black and gold for the Holiday Season. To add the perfect little sparkle to your table.
Zubaidi Place Mat and Napkins can be found at our shop in shop at AlOthman.
(Images courtesy of ecru and Pintrest)
'Aaj Mausam Bada Beimnaan Hai Badaa ... ' September 18 2013, 0 Comments
The best time to be in Jaipur, for me, is right after the monsoon.
It's still very hot, more balmy than hot. It' s intensely green and the heat is interrupted by random light showers and abrupt thunder storms.
But the best thing about this season, is that the workshops are on fire.
Everyone is back to work, as things can finally dry. And not unlike the feeling of coming back from vacation, everyone is pretty excited to see each other again.
All, except Ajit ... Ajit always walks into the office without knocking first, he grunts and casually slumps into a chair and starts staring across the room, hoping to see what new samples I am working on that he can criticize.
Picking up a wooden plate I had just had made he shakes his head and tsks to himself, 'not perfect ...'
I ignore him. I always do. I usually don't even look up, as I am generally annoyed at this point by his aloof tardiness.
Ajit begins to taunt .... 'not perrrfecttt...'
I get annoyed, without looking up I ask him where my production is that I ordered 6 months before...
'No money, no production'.
Now my temperature rises. I try to keep my cool, and coldly ask what he's done with the down payment I gave him with the order...six months ago.
The cold war begins, Ajit attacks, I attack back, quietly, no voices rising, no eye contact made, just passive aggressive banter.
Our relationship has been this way since I was 21. I worked with Ajit on several projects for Munnu ji and developed a rapport that I don't have with any of the other artisans.
You see, as unreliable as he can be with timing or costing, the man is really very good at what he does. He loves his craft, and trains the team that works with him with precision. He also has a sharp eye, and enjoys more than anything to develop a piece. To work on it until the lines and curves are perfect and in proportion to the design.
I've learned a lot from Ajit over the years. Patience first and foremost, and to enjoy the process of developing a product.
This time our argument escalated and I jump out of my chair. In order to calm myself I start to arrange the office bouquet in bitter silence.
Ajit slowly rises, walks towards me, stomach first, and begins to arrange the flowers as well.
'Ok, ok, now I show you sample'...
He opens his magic bag and pulls out my samples, my hurt pumps, adrenaline takes over and all is at peace again.
(Images courtesy of ecru)
Under the Sea at the Festes de Gràcia August 21 2013, 0 Comments
Recently on my trip to Barcelona I had the chance to attend the Gràcia Festival. Gràcia is a district in the city that celebrates the eight day “Festa major”, or more popularly known “Festes de Gràcia”, every August. The neighborhood over goes a magical transformation during these eight days. Residents of each street decorate their area in a particular theme to compete for the best decorated street prize.
While visiting Gràcia, I was pleasantly overwhelmed by the Verdi Street decorations. It was an under the sea theme decorated by beautiful paper-mache sculptures, luminescent fish, and paper garlands. Here are some images of the amazing transformation Verdi went through for this year’s festival.
(Images courtesy of Hussah Al Tamimi)
Fresh Fish July 29 2013, 0 Comments
Light and refreshing food is all we can think of in the midst of summer. Grilled fish is a favorite meal of ours, and it's a great way to fill up and still feel light. The best way to satisfy our fish craving is by having these Grilled Fish Tacos. We do love our fish.
4 halibut fillets (5 ounces each), skin removed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
12 corn tortillas
2 cups finely shredded green cabbage
4 radishes, thinly sliced
1 cup fresh cilantro
3 scallions, thinly sliced
1/2 cup 2 percent Greek yogurt
1 lime, cut into wedges
Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.
(Recipe and Image of Tacos courtesy of Whole Living)
"The Octopus's Secret Wish" July 17 2013, 0 Comments
There is something quite magical about an octopus, almost otherworldly. With its fantastic tentacles moving swiftly in the deepest ends of the ocean. This mysterious creature is fascinating to us, and at ecru most of the inspiration came from the prints of octopuses in vintage storybooks and encyclopedias. It is the mystical essence of the octopus that we wanted to recreate in our fabric.
Octopus Table Cloth 170x250cm sold at 42 KD and 170x350cm sold at 52KD, and Anantaya for ecru Suri Platters sold at 32KD.
(Images courtesy of Img Fave, Pintrest, Vintage Printable, and ecru)
Season Of The Crab May 08 2013, 0 Comments
We like to keep it light during the summer, especially with our food. With all the beautiful produce available at the markets all we want to do is eat fresh salads. And since you know we love our crabs, we definitely want to add some fresh crab meat to the mix. Here’s a delicious Crab, Mango, and Avocado Salad to snack on while you spend your afternoon at the pool. Enjoy!
Makes 4 Servings
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves
Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.
(Recipe and salad image courtesy of Bon Appetit)