My friends Susan and Will run the fabulous blog House of Brinson. They live in this amazing work/live loft space (that I posted HERE), and of course, they’ve built half the stuff in the place themselves, and throw the absolute best parties. It’s funny, but so many of my Design Blogger friendships stem from that fateful Nate Berkus week two years ago when we all met in a slew of parties and events. Anyway- The Brinson’s document all aspects of art, design, photography, food, and life in general that they find inspiring. Their aesthetic is about contrast: black and white, light and dark, masculine and feminine, old and new, rustic and modern. The couple met at the Savannah College of Art and Design and they have been together ever since. Susan is a design director and designer. She is into all things visual and crafty: sewing, paper crafts, letterpress printing. She is well known for her obsessive holiday cookie baking and most recently canning. You can see more of Susan’s work at studiobrinson.com. Will is an accomplished still life and food photographer here in New York City. William is a foodie, always thinking about the next meal. He enjoys cooking and collecting vintage kitchenware, specifically knives. You can see William’s portfolio at williambrinson.com.
I asked Susan and Will to share a fun and easy recipe with us for Foodie Friday. I told Susan the recipe had to be Kosher and I guess I didn’t explain it well because she thought that meant vegan, but so what, this sounds awesome! I absolutely LOVE pickles and my kiddies love carrots, so I’m going to be making this today. We are in for a long snowed in weekend and noshing on pickles might be the perfect salty-craving killer (while watching Breaking Bad, no doubt). Susan told me that these are quite popular over at her house. She claims that these are a great winter snack because root vegetables are one of the few things you can get at the farmer’s market during winter.
7 Questions for Susan Brinson:
My favorite ingredient…Eggs, endless possibilities
Secret Cooking trick… Constant stirring of scrambled eggs makes them extra creamy
The thing I do that I probably shouldn’t… Cut on the wrong surface with William’s beloved knives
Favorite meal in the city… Jack’s Luxury Oyster Bar tasting menu
What I eat when Im standing in my fridge at midnight… Peanut butter and honey
Favorite meal to make… Fish tacos
My go to recipe for parties is…. Chocolate Cake. I know the recipe by heart and can make in it about 10 minutes, then put it in the oven.
Makes about 6 jars. I use the pint wide mouth Ball jars.
- one large bag (about 4 pounds) of carrots
- 3 cups water
- 3 cups vinegar
- 1/4 cup sugar
- 1/4 cup pickling salt
- 2 tbs mixed peppercorns
One for each jar
- sprig of rosemary
- hot chili (I like the small Thai chilis)
- clove of garlic
Peel and cut the carrots into sticks that fit into your jars with plenty of headspace, and room to be fully covered by pickling liquid. Prepare your jars while cutting carrots. Place all items for pickling liquid in a non reactive pot and bring to a boil. Pack prepared jars with carrots, rosemary, chili and garlic. Cover with pickling liquid leaving 1/2 inch head space. Process* 10 minutes, wait 5 minutes, remove jars to cool.
(These are canning techniques that you can learn more about HERE. Otherwise you can just cover the carrots in your boiled brine and keep them in the fridge for a day or two.)