Who Loves You, Baby?
February … known for early sunsets, warm tea, messy hair, big sweaters, the Snow Moon, and Love!
Today is the first day of the full Snow Moon.
This month, we get to lean into our namesake and explain it as a verb, a feeling: "Oh! Baby, I love your way" rather than a noun, a thing: “is this a baby store?"
I would be lying if I did not acknowledge the name Baby & Company has been very misleading and confusing since the beginning, as to what kind of store we are. It made a bit more sense to those who knew the the original owner's name was, well, 'Baby'.
When Wayne and I took over in 2009, we made a big effort to redirect the name's association with babies and move the narrative to reflect an emotion, a mood, a feeling, a term of affection and endearment.
Stop and think for a moment how many times you hear and use the word Baby in a song, literature, movies, or in a dialogue towards those you adore. It’s hard not to feel a blush or a spark when the right person calls you Baby!
So, instead of seeing the name Baby as a negative in describing our business in the fashion community, we have worked hard to tie the word to the feeling you feel whenever you hear it used in the most sentimental and iconic ways.
Tell me these classic phrases don’t set up a good mood for fashion, beauty, style, and flirting:
Who Loves ya Baby?
Don’t worry Baby.
Oh Baby, I love your way, everyday.
That’s my Baby.
Baby, it's you.
Baby you're a Star.
Baby you're a Firework.
You’ve come a long way, Baby.
I love you, Baby.
etc, etc... There are a million of them.
Sooooo, we hope you will think of us when you experience that sense of affection when you hear our name and know we truly mean it when we say it so often: "Love to Love YOU, Baby.”
WHAT WE'RE LISTENING TO
We have created a Love to Love You, Baby! playlist to put you in the mood to feel the Love whenever they call you Baby!
FOOD IS LOVE
Something special to serve on Valentine's Day from creative food developer Kathy Lower.
Introduction: LICK.THE.PLATE @lick.the.plate
Kathy Lower has been a Baby & Company customer for many years - I connected with Kathy’s passion for creating and developing beautiful food and craft cocktails, because she brings the same passion for style, taste, and beauty to her recipes and presentation that I do when putting my seasonal collections together in our store.
As a creative, Kathy seeks to find the unexpected flavors and ingredients to present food in her own way that makes her dishes feel unique and uncommon.
Kathy started her Instagram at the beginning of the pandemic when life slowed down. Her kids had always begged her to write down her recipes, so she felt the time had come to get something started.
Kathy calls herself a recipe developer, food stylist and photographer. All the recipes are her own originals, and have been developed in her home kitchen.
“My love of food started as a kid”. Growing up in an Italian household, the focus was on food and family. On Sunday nights the table was graced with grandma’s own wine, and veggies and fruit that were carefully grown on their small city lot.
In addition to sharing ideas and recipes, she uses the IG platform to raise funds for issues that are important to her. Kathy has helped raised funds for organizations like Black Farmers Collective @aaajaic and Rainier Scholars @rainerscholars.
“I also promote small BIPOC, and women owned businesses with the hopes of making a difference and raising awareness to the causes."
I asked Kathy to suggest a interesting dish and create a sexy cocktail to serve up this month and present for a Valentine's Day dinner for those you love.
Here’s what she has come up with:
(All photos by Kathy)
Pan Seared Scallops w/ Honey and Lavender
Turn your home into a restaurant this Valentine’s Day. Make Pan Seared Sea Scallops with Honey and Lavender.
When our kids were growing up, I made this every Valentine’s Day along with a seasonal salad and dessert. Sea scallops are quick and easy and really don’t need any embellishments. My motto with all seafood and shellfish is K.I.S.S- Keep It Simple Silly! Follow the tips below and watch my video @lick.the.plate to learn how to make this restaurant worthy dish.
PAN SEARED SEA SCALLOPS WITH HONEY & LAVENDER
Makes 2 servings
Gather the ingredients:
- 1/3 LB sea scallops per person (3-4 scallops/person)
- 1 tbsp Raw honey
- 1 tsp Dry lavender buds
- Olive oil
- 1-2 tbsp unsalted butter
- Kosher salt & fresh ground black pepper
Blot scallops dry with paper towel. Season one side of the scallops with salt and pepper. Heat a cast iron pan over medium high heat and enough olive oil to coat the bottom. Add scallops seasoned side down in the pan and sprinkle with more salt and pepper. Resist the temptation to move them around. Turn the heat down to medium and let them sit for 1-2 minutes or until golden brown. Flip over.
Quickly add butter, honey and lavender buds. Baste. Watch closely so butter does not burn. If you are dairy free, use olive oil instead.
When scallops are done (remember 2 minutes per side), take the pan off heat and transfer scallops to platter or individual plates. Using a rubber spatula, scrape up all the brown bits. The sauce should be thick and buttery. If you prefer more sauce, just add more butter/olive oil and honey and heat briefly.
To assemble, drizzle sauce over the top and sprinkle with more lavender buds for garnish.
- Try to buy dry packed scallops.
- Give the scallops space in the pan. Crowding will create steam.
- Scallops cooks QUICKLY. It will take less than 2 min PER side if the scallops are under 1” in diameter. Scallops are easily over cooked and will continue to cook once removed from the heat.
- Turn over only once.
- I prefer cast iron pans. Make sure that it’s heated thoroughly before adding scallops.
Serve with a crisp bubbly like Chartogne-Taillet Cuvée Saint Anne or Gaston Chiquet Blanc de Blancs or Brut.
Baby Love Rose Cocktail
The original recipe for this sip was custom created for a Follower who asked for a alcohol-free sip to celebrate birthday. She loves earthy, herbal and floral flavors. I’ve adapted the original recipe specially for Baby & Co. Called BABY LOVE, Caribbean Dark Rum gives it a nice kick while keeping it refreshing.
This recipe might seem daunting, but it’s versatile. Omit the saffron from the simple syrup if you must (but add to the garnish). Don’t have Pistachio or Basil Oil? No prob, it’s delicious without it. I prefer using Cara Cara oranges as they are tart and delicious. However, Blood Oranges work well and will gift you a beautiful pink hue. Just remember, it will be MUCH sweeter.
Find my videos @lick.the.plate in Cocktails Highlights to learn how to make a pretty pattern on your cocktails. The original Mocktail recipe is under Mocktails in Highlights. Cheers!
Makes 1 drink
ORANGE SAFFRON SIMPLE SYRUP (Make 1 day ahead)
3/4 cup water
3/4 cup sugar
.06 oz Cara Cara orange rinds w/o white pith (1 Cara Cara)
6 strands saffron threads
Bring water & sugar to simmer and stir. Add orange rinds & saffron. Remove from heat, cover for 30 minutes. Pour into a jar and refrigerate overnight. Strain the next day. (Reserve orange rind for cooking.)
*Wash a coup glass with 1 tsp Pistachio Oil or Basil Oil. Swirl it, letting the excess drain all the way to the rim.
BABY LOVE COCKTAIL
1 1/2 oz fresh Cara Cara juice
1/8 tsp rose water
1/2 oz fresh Meyer lemon juice
1/2 oz Orange Saffron simple syrup
1.5 oz Ten To One Rum Uncle Nearest Bourbon Cask Finish Dark Rum
1 oz aquafaba
Dried rose petals and saffron threads for garnish
Aromatic bitters for garnish
Add all ingredients, except garnishes, to a shaker. Dry shake (no ice, minimum 30 sec). Add ice and shake. Double strain into the washed glass, using a Hawthorne strainer and mesh strainer. Garnish with rose petals and dashes of bitters to make a pretty design.
L.T.P. Steamed Clams
L.T.P. STEAMED CLAMS (1-2 Ibs/ person as a main)
2 Ibs manila clams, rinsed
1 small leek, white part chopped
3 green onions, chopped
6 sweet mini peppers, seeded, diced ½ bulb fennel bulb, shaved.
8 oz cherry tomatoes, halved
Mushrooms (optional) shredded, I prefer to use maitake or queen oyster.
½ cup dry white wine
3-4 dashes Angostura Aromatic Bitters (SECRET INGREDIENT)
2 cloves garlic thinly sliced
Heat olive oil in stock pot. Sauté the vegetables except garlic until soft and sweet smelling. Pour in wine, add bitters and garlic, stir. Add clams. Cover and cook over medium heat until clams open. (5-7 depending on size). Shake the pot once or twice during cooking to give the clams space to open up.
Pour into bowls and slurp up all the yummy broth!
WINTER SALE, BABY!