Nico Yaryan: "You Belong to Me" Directed by Nick Walker

Our good friend from LA, Nico Yaryan just released his first full length album & here is a nice little video to show how awesome his tunes are.  Love hurts sometimes...

Sam Amidon: "Blue Mountains" Directed by Andrea Sisson

Our good friend & supporter, Andrea Sisson just directed this beautiful music video for Sam Amidon & we wanted to share it with you. Such beautiful imagery & poeticism mixed with femininity. Shot in one of our hanging grounds in California: Sunny Ojai. Anthony is looking forward to working with her this spring & summer with some of her new projects. Enjoy!

Kex Collaboration

Over these last few months we've been doing some special collaborations with really great places. When Kex asked us to create pieces to cover all their custom beer taps at the end of the nite, we turned to raw selvedge denim from Los Angeles & calf leather from northern Iceland. It's the small details like this that make us so happy to collaborate.

Spring / Summer Installation at Aurum

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Our Spring / Summer installation in the window display at Aurum.

Home.

Thank you to Pretty Prudent for including our veggie tanned leather keychains / luggage tags in their Holiday Gift Guide amongst some of our favorite other companies.  We love their ideas on gifts for the traveler!

Every year we add more of our favorite classics to our R.T.Co. Holiday Playlist (there’s even some great Icelandic ones)

Feel free to share with others & listen while you’re driving out in the cold or cozy inside baking or wrapping gifts! 

Happy Holidays from our families to yours.
-R.T.Co.

We took a small hibernation from social media. The time spent learning, exploring, camping, crafting & collaborating (amongst vast amounts of fine coffee) has put us back on the right track to move forward. Many great things have & will be announced soon…

But say hello again to one of our favorite veg tanned leather keychains / luggage tags that has seen the world over but always gets us back home safe to Iceland.

Get outside this weekend…

mono1984:

Catching sea salt with chefs Gunnar Karl Gíslason & Ólafur Ágústsson

We love using our Weck jars for storing food, as flower vases, & of course, canning but we found out recently they are oven-safe & can be used as single-serving bakeware. This Black Walnut Morning Cake baked in Weck jars is made using foraged black walnuts & topped with a drizzle of chocolate sauce. We found it is really great for dinner parties or brunch desert.

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Recipe: Black Walnut Morning Cake in Weck

Crumble Ingredients:

1 3/4 cups all-purpose flour

1 cup packed light-brown sugar

1 teaspoon ground cinnamon

Zest of 1 lemon

1/2 teaspoon coarse sea salt

1 1/2 sticks cold unsalted butter, cut into 1 inch cubes

1 1/4 cups chopped black walnuts

Cake Ingredients:

1 stick unsalted butter, room temperature (plus extra for greasing Weck jars)

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

Juice from one lemon

1 cup sour cream

1 teaspoon ground cinnamon

1/2 cup chopped dates

Extra brown sugar for center of cake

Caramel or chocolate sauce to drizzle on top

4 19.6 oz. Weck jars

Method:

1. Butter Weck jars and lightly coat with flour. Set aside

2. To make the crumble topping: In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Mix in the lemon zest. Using a pastry cutter or two butter knives, cut in the butter until small to medium clumps form. Mix in black walnuts. Set aside in the refrigerator until ready to use.

3. Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, and salt into a medium bowl.

4. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs 1 at a time until well combined. Add vanilla and lemon juice.

5. Beat in flour mixture in 3 additions, alternating with 2 additions of sour cream (starting and ending with the flour). Beat until well combined.

6. Fill each Weck jar about 1/3 way full, then sprinkle with brown sugar and chopped dates. Top with remaining batter and spread evenly using an offset spatula or back of a spoon. Sprinkle crumble topping mixture evenly over batter.

7. Bake cakes until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cool completely. Top with caramel or chocolate sauce if you’re feeling extra decadent! If you want to take the cakes out of the Weck jars, just run a knife around the sides to loosen (once cooled). Makes approximately 4 cakes.

Recipe from Terrain