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          • June 22, 2018 Travel Guide | Best NC Beach Towns
            Travel Guide | Best NC Beach Towns

            California dreamin'? We know the hype is there, but the North Carolina coast is one of the best in the US...not everyone knows about the long-as-can-be beaches with soft white sand, body surfing worthy waves and fantastic culinary stops. Plus the region boasts a retro vibe many other seaside towns have scrubbed away to the detriment of people who crave that yesteryear boardwalk flair. While the Outer Banks towns are more famous, our favorite area is near Wilmington; the best part is, if you stay in one of these hamlets, you can get to the rest very easily! Here’s the breakdown of our musts and if you're looking for the perfect bathing suit coverup, check out our made in NC tunics here...

   for weekly rentals
            Blockade Runner
            Hampton Inn and Suites Oceanfront Carolina Beach Hotel

            Carolina Beach
            Britt's Donuts
            Flaming Amy's
            Cape Fear Boil Company
            Ida Thai Cuisine
            Ocean Grill & Tiki Bar
            Shuckin' Shack
            Blackburn Brothers Seafood Market

            Wrightsville Beach
            Tower 7
            SUNday's Cafe
            South End Surf Shop
            Masonboro Island Day Trip with Captain Joe 
            Airlie Gardens 

            Kure Beach
            Freddies Restaurant
            Fort Fisher Aquarium
            Kure Beach Pier
            Hi-Tech Arcade

          • June 21, 2018 Recipe | Moon Mist Ice Cream
            Recipe | Moon Mist Ice Cream

            Happy first day of summer! Moon Mist is an eye-catching, mouthwatering blend of three distinct flavors of ice cream: grape, banana, and bubblegum. 

            It’s an unusual combo, to say the least. One theory says that a flavor company shopped it around in the early 1980s, as Nova Scotian dairies started churning out the tricolored variety at roughly the same time. The result was a hit in Canada’s Atlantic provinces, where it’s the most popular flavor of ice cream. 

            Since making it to Nova Scotia this summer is a long shot, we're sharing Jeet Kitchen's recipe here:

            2 cups + 2 tbsp milk
            4 tsp. cornstarch
            1 1⁄4 cups heavy cream
            2⁄3 cup sugar
            2 tbsp. light corn syrup
            1⁄4 tsp. kosher salt
            3 tbsp. cream cheese, softened
            Food coloring: purple, yellow, sky blue
            Flavor oils: grape, banana cream + bubble gum (available at Amazon)
            Loaf pan + parchment paper for lining

            1. With a fork, whisk together 2 tbsp milk with the 4 tsp of cornstarch.
            2. In a big saucepan, whisk together the rest of the milk, the cream, sugar, syrup, + salt. bring to a boil over medium-high heat. boil for 4 minutes.
            3. Turn heat off + whisk in the cornstarch mixture. return to a boil, stirring non-stop until thickened, 2-3 minutes.
            4. Remove from heat. whisk in the cream cheese + salt.
            5. Pour mixture into 3 separate bowls in approximately equal measure, so you can mix in color + flavor.
            6. Add a few drops of food coloring to each bowl until you have nice blue, yellow, + purple mixtures. then, add 1/4tsp of each flavor oil to their corresponding color (i can’t believe i’m typing this out, but idk, maybe moon mist is not entirely intuitive: purple / grape, yellow / banana, blue / bubble gum).
            7. Cover with plastic + leave to refrigerate at least 3 hours, ideally overnight.
            8. Mix each flavor separately, as per your ice cream maker’s instructions. after each churn, return the frozen ice cream to the bowl + put in the freezer. repeat for all 3 flavors. this process was kind of a pain, because of cleaning the frozen ice cream bowl + re-freezing it for 30ish mins each time, but it’s so worth it.
            9. line a small loaf pan with parchment paper.
            10. working quickly, drop scoops of each ice cream color into the loaf pan randomly, trying to ensure an even distribution of flavors + colors. then, cover with another piece of parchment, pressing the ice cream down into the pan to ensure there are no gaps.

            Photo credit: Jeet Kitchen

          • June 18, 2018 Must See | Thomas Jackson
            Must See | Thomas Jackson

            We're pleased to share that Heron Arts has a new installation featuring "Tree no. 1," by Thomas Jackson. There will be an open to the public soiree Friday, June 22nd from 7 to 10pm that we'll be attending. RSVP here...

            Expanding on ideas he has explored in his "Emergent Behavior" photographic series, Jackson's piece will juxtapose organic and manufactured materials to promote fresh perspectives on the complex balance between natural and manmade systems. The piece will feature a 15-foot "Sango-Kaku” (Coral Bark Japanese Maple) surrounded by floating LED grow lights and plastic take out containers. While Jackson frequently works with organic materials in outdoor settings, this will be the first time he has incorporated living flora into an indoor sculpture. The work presses the viewer not only to contemplate our dysfunctional relationship with the natural landscape, but also to envision a sustainable future in which natural and man-made systems are integrated and intertwined, and more resilient as a result. The exhibition will also feature a number of prints from the “Emergent Behavior” series.

          • June 15, 2018 Field Trip | Creative Mornings
            Field Trip | Creative Mornings

            The inspiring Jen Hewett will be the guest speaker at Creative Mornings SF on June 29th! Who wants to go?!

            Mark your calendar to register on 6/25 at 11am

            A lifelong Californian, Jen combines her love of loud prints and saturated colors with the textures and light of the California landscapes to create highly-tactile, visually-layered, printed textiles.

            We can't wait to hear her thoughts on the theme of Craft!

            Photo courtesy of Jen Hewett