The holidays in Puerto Rico wouldn’t be complete without a glass of coquito, the island’s beloved Christmas cocktail. Creamy, spiced, and full of festive cheer, this drink is often compared to eggnog—but with a tropical twist. Mixologist Randolf Boitel shares his special French Coquito recipe, a version that blends rich coconut crème, warm spices, and smooth Courvoisier VSOP for a truly unforgettable holiday drink. Perfect for carolers, revelers, and family gatherings, this recipe makes enough to share with a crowd.
Randolf Boitel Shakes Up a Coquito from Puerto Rico
What makes this Puerto Rican Christmas drink so special is its balance of flavors. The coconut crème and evaporated milk create a silky base, while cinnamon, cloves, and star anise bring warmth and spice. The addition of Caribbean rum and French cognac gives the coquito a bold, elegant finish that sets it apart from the traditional version. Served chilled in small glasses and garnished with a sprinkle of cinnamon, it’s a cocktail that feels both comforting and celebratory.
Whether you’re hosting a holiday party, looking for a festive cocktail to gift in bottles, or simply want to experience a taste of Puerto Rican tradition, this French Coquito recipe is the perfect choice. It’s rich, flavorful, and designed for sharing—making it a holiday staple you’ll want to enjoy year after year.
This Puerto Rican holiday classic blends evaporated milk, coconut crème, spices, and a generous pour of rum and French brandy for a rich, creamy drink meant for sharing. Served chilled and garnished with cinnamon and star anise, it’s a festive, crowd‑pleasing cocktail perfect for Christmas gatherings.
Are you in need of a creative and handmade hostess gift, or hunting for a tribute to a house proud loved one or an important figure in your life? Shop local for these gestures of love and admiration. By doing so, you add the warmth of community to your gift. The merchants and artists who keep our towns vital and interesting will add their personal touch to your gift and your season of magic!
Frank Balaam’s Majestic Field is one of several of his lush landscapes at Ventana. Featuring powerful brush strokes, his work brings the beauty of nature into your living spaces. His vivid colors and dynamic compositions add artistry and warmth to your home.
Pandora’s brings functional art into the heart of everyday life. Fair trade is a guiding principle, exemplified by this stunning hand-woven, naturally dyed, and hand-embroidered runner from Ayacucho, Peru. Each runner is a unique piece of artistry.
Greg Joubert’s abstract painting Golden Hour Oasis utilizes vibrant colors and dynamic lines to capture emotion and invite contemplation. A perfect gift for the art lover in your life.
Specializing in authentic pottery from the Southwest and Mata Ortiz, Chihuahua, Andrea Fisher Fine Pottery represents six generations of potters. Each piece carries on a legacy of tradition and artistry. This polychrome pot is adorned with hand-painted black-on-white flowers and intricate geometric shapes from Cochiti Pueblo.
As both a studio and gallery space, Seth Anderson showcases minimalist works where materials and lighting are meticulously employed to elevate each sculpture. His concrete forms emphasize structure and texture, celebrating the beauty of simplicity.
Handcrafted from silicon bronze, these sophisticated salad utensils are both functional and stylish. Expertly hammered, each piece is finished with beeswax.
Among this Canyon Road gallery’s captivating pieces is Joel Greene’s New Mexico landscape oil painting, Tree Hondo Open Space. This masterful artwork captures the beauty and serenity of the Southwest, making it a must-have for collectors and those seeking to bring the spirit of New Mexico into their home.
Rio Bravo Fine Art features the work of a diverse group of local and national artists, such as Darlene Olivia McElroy and her captivating mixed media painting Love is Blind. Rich in texture and symbolism, she intricately weaves this piece with found objects.
Dina D’Argo’s mesmerizing ‘Vermilion Sky’ invites you into a peaceful, dreamlike world where vibrant color and abstract form come together to create a captivating atmosphere.
Established in 2021, this brick-and-mortar shop offers a curated selection of handmade goods, from glassware to pottery. With their long sculptural handles, these blend functionality with creativity.
In the late 1960s, Zulu night watchmen in South Africa began using vibrantly colored pieces of plastic-coated copper telephone wire to wrap around their traditional sticks and to weave small plates or baskets, having come across the discarded wire in scrapyards. TABLE Magazine gets a peek at the Santa Fe home of David Arment, who has the largest collection of telephone wire baskets outside of Africa. His baskets are now finding a new home at the International Museum of Folk Art.
A Celebration of Wire Baskets and South African Cuisine
The craftspeople of South Africa have a long-held custom of embellishing utilitarian items with found materials. For instance, Zulu night watchmen who transformed traditional beer pot lids and other everyday objects with wire. By the 1980s these items were being sold to tourists as crafts, not identified as the creation of individuals with distinctive artistic styles. Then a few people with a passion for the artform, including one collector from Santa Fe, helped encourage a shift in the weavers’ approach. As the quality and individuality of their work developed, it began reaching an international market — and changing the lives of the artists and their families.
Art consultant David Arment was that collector. In 1991, Arment and his partner, architect Jim Rimelspach, were in Johannesburg on the first of many sojourns in Africa. They picked up a tourist brochure whose cover featured a photo of Zulu telephone wire baskets and were immediately taken with the baskets’ rich colors and the ingenuity of the weaving. Inquiring, they were told no baskets were available. Friends in South Africa, including artists’ advocate Marisa Fick-Jordaan, soon helped track down a few and Arment began what would become the largest collection of telephone wire basket art outside of Africa.
Creating an Artistic Exhibition at Home
Today, Arment’s wire artwork collection numbers about 2,000 pieces, including platters, plates, baskets, beer pot lids, vessels, and sticks. They vary in size and complexity and include geometric patterns and pictorial subject matter. Some have words woven into them. The collection’s oldest items date to the late 1800s, when copper or brass wire was crafted into beer pot lids. Some manufacturers now produce new plastic-coated wire specifically for South African weavers, in colors popular with artists.
In Arment and Rimelspach’s elegant, contemporary Santa Fe home, designed by Rimelspach and featured in the 2021 book, Santa Fe Modern, wildly colorful displays of wire basketry complement the couple’s other collections, which lean toward the monochromatic. For four decades Rimelspach has been collecting Acoma Pueblo pottery from the late 1800s to mid-1900s, along with a few contemporary pieces. Minimalist paintings by European and New Mexico artists, and black and white photography by Herb Ritts and Robert Mapplethorpe also reflect the collectors’ uncluttered aesthetic. One cleverly designed display cabinet contains portions of three distinct collections. But, its sliding doors open to reveal only one type of art at a time. Move a door and the feeling of the room changes entirely.
Sharing a Collection with the Whole World
While Arment and Rimelspach enjoy the art immensely, a few years ago they began contemplating its future. They decided to donate the full David Arment Southern African Collection to the Museum of International Folk Art in Santa Fe. “We want our collections to survive us,” Arment says. This year the museum will take the first quarter of the collection, with the remainder to follow. Arment smiles, recalling that in discussing the donation, museum representatives gently reminded them, “You can come visit (the baskets) any time you like.”
That initial donation is showcased in the exhibit, iNgqikithi yokuPhica/ Weaving Meaning: Telephone Wire Art from South Africa, guest-curated by art historian Dr. Elizabeth Perrill, with guidance from a committee of South African Indigenous Knowledge Experts. Running through November 17, 2025, it is the first exhibition of telephone wire weaving at a major North American museum.
Left to right: Barb Kiffin, Kelly Hardage, Jim Rimelspach, and Mark Kiffin.
Calling Back to Africa
Since their first visit to Africa more than three decades ago, Arment and Rimelspach have returned every year. They are drawn by a deep appreciation of the cultures, by bird watching and photo safaris, and to visit friends. When they met Fick-Jordaan on one of their first visits, she and Arment immediately recognized a mutual enthusiasm for wire basket art. In 2005 the two published Wired: Contemporary Zulu Telephone Wire Baskets. A newly updated edition is being released by Radius Books in Santa Fe in conjunction with the museum show. It features additional master weavers, each expressing their own artistic vision.
Rimelspach notes that even with intricate patterns, the weavers do not draw out the designs but instead use mathematics, counting from the basket’s center to create the image held in their mind. Many incorporate patterns, stories, and traditions from Zulu culture. The results, especially the joyful colors, capture “the spirit of Africa that is so vibrant and exuberant,” Arment says. “It’s the kind of thing that just makes you smile when you see it.”
Clockwise from front left: Natalie Fitz-Gerald, Kelly Hardage, Barb Kiffin, Jim Rimelspach, Ginger Hardage, Mark Kiffin, and David Arment.
How Art Brings People Together
There is something seductively tactile about David Arment’s collection of wire baskets. They invite you to pick them up, admire them, and marvel at the seemingly effortless symmetry and brilliant color combinations. So what better way to celebrate the donation of Arment’s collection to the Museum of International Folk Art, than with a dinner party where the stars of the show were pieces from his own collection?
Black and white was the theme of the night. But splashes of color done the space, thanks to artfully arranged vases of protea – a flower native to South Africa. A Graham Beck Brut Methode Cap Classique – bubbly from South Africa that is a favorite of hosts Jim and David – welcomes guests.
Mark Kiffin, David Arment, Ginger Hardage, and Natalie Fitz-Gerald.
Food was an homage to the rich culinary traditions of South Africa and prepared to perfection by Compound Executive Chef Weston Ludeke, including a rich jumbo prawn curry, and a riff on a “bobotie” – the quintessential South African casserole. Chef Nicole Appels dazzled with two desserts – both favorites of David. Guests bite into Malva Pudding (think sticky toffee pudding on overdrive) and a moreish peppermint crisp tart.
Saffron Couscous with Dried Fruits, Mint, and Parsley and Jumbo Prawn Saffron Couscous with Dried Fruits, Mint, and Parsley and Jumbo Prawn Curry with Potato Gnocchi and Carrots
Glasses were raised to celebrate the hosts, the guests, the food, and most of all the wire baskets’ new home.
A South African Menu
Savory Spiced Nuts, Bacon-Wrapped Dates with Whipped Feta Cheese and Cilantro, and Grilled Halloumi Cheese Over a Bed of Greens, with Pomegranate, Almonds, and Apples.
Appetizers
Grilled Halloumi Cheese Over a Bed of Greens, with Pomegranate, Almonds, and Apples
Bacon-Wrapped Dates with Whipped Feta Cheese and Cilantro
Special thanks to Weston Ludeke, Executive Chef at the Compound, Mark Kiffin, chef/owner of the Compound, and Barb Kiffin, Financial Director and Marketing Director at the Compound for making such a beautiful meal possible. And to Chef Nicole Appel for the sparkle and sweetness of her luscious desserts.
Story by Gussie Fauntleroy Photography by Tira Howard Styling by Keith Recker Food by Chef Weston Ludeke, The Compound Desserts by Chef Nicole Appel
A margarita is great choice of drink for gathering friends and family together. But…it’s exciting to mix up something different for them once in a while. Give this classic cocktail a guava upgrade the next time you go to salt your rim. This margarita mixes your favorite tequila, fresh lime juice, Grand Marnier, and guava juice. The taste is strong, a little tart, and a little spicy from the addition of pepper rimming salts. Chances are this Guava Margarita may just become your new go-to for cocktail hour.
What is Grand Marnier?
Grand Marnier is a type of orange liqueur that’s a blend of cognac and bitter orange-flavored liqueur. It’s a good way to add a bit of orange sweetness to a cocktail without overpowering the other flavors in it. You’ll find it at a 40% ABV, which isn’t a lot but when in cocktails like our Protea (Guava Margarita), it makes a big difference that you can taste and feel. If you don’t happen to have Grand Marnier available, you can substitute it for other orange liqueurs like Cointreau or Triple Sec.
Bobotie is a classic South African dish of spiced ground meat, baked in a savory custard. This recipe by South African cook Marisa de Bruyn is one of David Arment’s favorites. While the ingredient list may appear long, it’s simple to make, the leftovers are superb, and it freezes well. De Bruyn uses a combination of ostrich and beef, but you can use all beef if you prefer. Either way you’ll end up with a comforting main dish that goes well with rice and a chile jam.
How Should You Cook Ostrich Meat?
Surprisingly enough, cooking ground ostrich meat is pretty similar to cooking regular ground beef. You’re simply going to sauté the ground meat in a pan with some oil until the meat is browned. Ostrich meat is a lean meat with less than 3% fat so you want to be careful not to dry the meat out by cooking for too long. Generally you want to stick with a cooking time of somewhere from 7-10 minutes and no longer. This way you’ll end up with juicy meat for your bobotie filling that compliments the golden custard.
Malva Pudding is a South African dessert which features a spongey texture and big apricot flavors. Think of an almost marshmallowy-soft cake that resembles a tres leches and you’ve got a serving of Malva Pudding. This recipe uses a Creme Anglaise made from the simple ingredients of heavy cream, butter, and sugar. When you bite into a serving of this decadent Malva Pudding, you’ll feel the warmth of the pudding melt in your mouth alongside a creamy, sweet sauce that finishes each bite.
This popular South African dessert gets its origins from Cape Dutch settlers. In fact, Malva Pudding is thought to have made its appearance sometime during the mid-1600s, probably in connection to Dutch East India voyages back and forth between Europe and the southern tip of Africa. With a bounty of fresh ingredients like fresh apricots available in the temperate microclimate of the Cape, it’s easy to see why this recipe took hold in the culinary lexicon of South African kitchens.
This South African dessert features a warm pudding-cake with a sweet, creamy sauce overtop.
Ingredients
Scale
For the Pudding:
1 cup granulated sugar
1 egg
1 tbsp apricot preserves
1 tbsp butter + extra for greasing the baking dish
1 cup milk
1 tsp vinegar
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
For the Sauce:
1 cup heavy cream
¾ cup unsalted butter
1 cup granulated sugar
1/2 cup hot water
Instructions
For the Pudding:
Preheat oven to 350 degrees.
Grease an 8×8” square Pyrex dish.
Beat the sugar and eggs until thick and lemon colored, then add the preserves and mix through.
Melt the butter and milk in a saucepan then stir in the vinegar.
Sieve, or simply mix together the flour, soda and salt in a bowl.
Alternate wet and dry ingredients into egg mixture and mix until combined.
Pour into the baking dish, cover with foil, and bake until the pudding is brown and well-risen — depending on your oven and oven dish this will be between 30-50 minutes.
For the Sauce:
In a saucepan, melt together the ingredients for the sauce, and stir well.
Pour it over the pudding as soon as it comes out of the oven.
Leave to stand awhile before serving. Serve warm. Because it’s rich, it does not really need enhancement, but if you want, serve vanilla ice cream with it, or even better, bourbon pecan ice cream.
Recipe by Chef Nicole Appels, Mzanzi Mana / Styling by Keith Recker / Photography by Tira Howard
The end of October finds most Americans having Halloween fun with costumes, candy, pumpkins and parades. In Mexico, our neighbor to the south, many of the same elements (plus vast quantities of marigolds) combine in fascinating ways in the Day of the Dead holiday, celebrated on November 1 and 2. Both observances have shared roots in the Catholic traditions of All Hallows Eve, All Saints Day and All Souls Day, a triad in the church calendar which honors Catholicism’s more than 10,000 saints as well as the souls of the dearly departed who’ve left this life for the next.
Experience the Day of the Dead in Mexico
While Halloween’s ghouls and goblins give us a whistling-in-the-dark chance to laugh off the prospect of death, Day of the Dead customs take on a different flavor. Pre-Columbian beliefs at least 3,000 years old trace a complicated, nine-level transition from death bed to final repose. Aztec, Toltec, and Nahua families would begin the summer with gifts of food and water to sustain their loved ones during that long journey.
During the Spanish period, these customs combined with autumn-time Catholic observances to create the Day of the Dead holiday, two days during which the barrier between the living and the dead dissolves, allowing ancestors to come back to visit, and offering the living a chance to remember and to honor them. Once a holiday celebrated mostly in the rural areas of Mexico’s southern states, Day of the Dead has grown in recent decades into a national, and increasingly international, ritual.
Remembering Those We Love
In Oaxaca, along Mexico’s southernmost Pacific coast, altars with the name ofrendas are in most homes, with elaborate arrangements of flowers, photographs, and offerings of water and food. Grandmother’s favorite dessert might sit next to a bowl of Uncle’s favorite soup and a stack of a beloved Cousin’s tortillas – all of it featuring marigolds, whose bright color and pungent aroma guide the old souls back home, and a candle for each departed relative. Images and sculptures of skulls and skeletons, and fragrant copal incense, both pre-Columbian traditions, complete the picture.
While centered in the home, observances spill out into the public sphere with open-air parties and processions to cemeteries just outside traditional town boundaries. Graves are decorated; pathways are strewn with marigold petals; sweet pan de muerto (bread of the dead) is served, along with other traditional foods; hot chocolate and pulque, a fermented agave beverage, are sipped. Pulque (along with beer and mezcal) help fuel dancing and music and noise-making and general revelry in the streets.
But these do not eclipse heartfelt moments of remembrance and mourning. The point of the whole affair is to keep close the memories of dear ones, and to ease their loss by weaving the idea of death into a positive interaction with life. Perhaps this underlying intention, which addresses a primal human concern in ways at once poetic, tender, and joyous, is the reason for Day of the Dead’s increasing popularity.
Sugar cookies are essential for the holiday season. They’re sweet, perfectly crunchy, and so tasty you’ll want to have one after another. They’re also one of those classic, holiday cookie recipes that’s simplistic enough for bakers of all levels. Plus, these Crackly Sugar Cookies allow you to decorate with your favorite sugar, sprinkles, or whatever else your holly jolly heart desires. The best part is getting to enjoy them alongside a glass of milk and bask in the fruits of your labor.
Why Use Cream of Tartar in Sugar Cookies?
Believe it or not, cream of tartar is a crucial ingredient in baking sugar cookies. This product helps to create a light, airy texture and prevent the cookies from spreading too much during baking. It acts also as a leavening agent, helping to create tiny air pockets in the dough. Additionally, cream of tartar helps to stabilize the egg whites, ensuring that the cookies maintain their shape and rise evenly. While it may not be the first ingredient that comes to mind, it is one of the most important.
These sugar cookies are delicious and beautiful in presentation.
Ingredients
Scale
3 1/2 cups (450 g) all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 1/4 cups (250 g) granulated sugar
½ cup (100 g) light brown sugar
1 tbsp canola oil
½ cup (1 stick) (115 g) unsalted butter, softened
½ cup (85 g) vegetable shortening
2 large egg yolks
1 whole egg
1 tbsp vanilla extract or a combination of vanilla and almond extracts
Coarse sugar, colored sanding sugar, or sprinkles
Instructions
Preheat the oven to 375 degrees. Line two baking sheets with parchment.
In a mixing bowl, whisk together the flour, cornstarch, baking powder, cream of tartar, and salt until evenly blended.
Combine both sugars, oil, butter, shortening, and vanilla in a separate large mixing bowl. With a paddle attachment of a stand mixer, or using a hand mixer, beat the ingredients for 3-5 minutes until light and fluffy.
Add the egg yolks and egg to the butter mixture and beat an additional minute until incorporated, scraping the bowl halfway through mixing.
With the mixer on low speed, slowly add the dry ingredients to the butter and egg mixture until a uniform smooth dough forms.
Using an ice cream scoop, portion dough into balls and roll in sanding sugar. (At this point, cookie dough may be refrigerated for up to four days, or frozen for several months.)
Bake cookies for 8-10 minutes, rotating halfway through baking, until tops are cracked and edges barely start to turn golden. Cool briefly, then transfer to baking racks to cool completely.
Recipe by Molly Eyler Mix, Owner of Bakery Feliz / Styling by Julia Platt Leonard / Photography by Tira Howard
This Iced Sugar Cookie recipe has been passed down through generations since the late 1920’s. It’s a recipe rooted in tradition and succulent, homemade icing. You could go and buy a sugar cookie kit from the store. But, why bother whenever the love put into homemade cookies for the holiday season makes them so much more delicious. So, gather your kids, grandkids, family, friends, or whoever you’ll be spending this winter with and start this mouthwatering tradition. Not only do you get a treat as an end product but you’ll also create long lasting memories.
Ideas for Decorating Iced Sugar Cookie
The creativity that Iced Sugar Cookies allow in the kitchen makes them a favorite for kids and adults alike. Let your artistry shine by cutting your cookies into different shapes and decorating them with details. For young children try simple designs like hearts, stars, or snowflakes. You can also try piping red and green candy canes or Christmas trees, bringing them to life with a touch of edible glitter. If you really want to go all out, you can get additional ingredients like chocolate chips and whipped cream to decorate gingerbread men, reindeer, or even Santa Claus himself.
Traditional and timeless, these Iced Christmas Sugar Cookies will remind you of leaving out cookies as a child for Santa.
Ingredients
Scale
For the Cookies:
3/4 cup granulated sugar minus 2 tsp
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
2 cups plus 3 tbsp all-purpose flour (plus more for sprinkling on the dough to roll it out)
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
Icing (below)
Sanding sugar and colored sprinkles
For the Icing:
2 cups confectioners’ sugar
4 tbsp unsalted butter, softened
3 tbsp whole milk
Pinch of salt
1 tsp vanilla extract
Food coloring if desired
Instructions
For the Cookies:
Combine the sugar, oil, eggs, and vanilla in the bowl of a stand mixer with the paddle attachment or, if preferred, in a bowl using a large wooden spoon to beat by hand. Mix well.
Combine the flour, cream of tartar, baking soda and salt, and add to the liquid ingredients. Mix until there are no more streaks of flour. Chill for 2 hours or overnight.
Preheat oven to 365 degrees. Flour a surface for rolling the dough. Take half the dough (it will be very sticky), place it on the board, and liberally sprinkle with flour. Roll to desired thickness, using more flour as necessary to keep it from sticking to the counter or rolling pin. Cut out desired shapes. Place on a cookie sheet and bake for 7-8 minutes for 2-inch cookies, until they are puffed and soft. Move the cookies to a rack to cool. They will crisp up quickly. Ice and decorate with sugar or sprinkles or both.
For the Icing:
Combine all ingredients in a bowl and beat (with a mixer or by hand) until smooth and creamy.
Divide among small bowls and use food coloring for desired shades. Makes enough icing for 6 dozen 2-inch cookies.
Recipe by Dan Rice / Styling by Julia Platt Leonard / Photography by Tira Howard
Indulge in the delightful flavors of Italy with these homemade Lemon Ricotta Cookies. The perfect combination of tangy lemon zest, creamy ricotta cheese, and buttery shortbread creates a melt-in-your-mouth treat. These cookies are light, airy, and bursting with citrusy flavor. Enjoy them with a cup of tea or coffee for a truly satisfying snack. Not to mention, the sprinkles on top add a festive touch that’s a great accompaniment to any holiday dessert table.
What Does Ricotta Add to Cookie Recipes?
Ricotta cheese is a useful ingredient in many cookie recipes due to its creamy texture and subtle flavor. It adds a touch of moisture and richness to cookies, helping to create a tender and crumbly texture. The mild flavor of ricotta allows the other ingredients (like the lemon in our Lemon Ricotta Cookies recipe) to shine through, making it a versatile addition to a variety of cookie types. Additionally, ricotta cheese can help to prevent cookies from spreading too much during baking, resulting in a thicker, chewier cookie at the end.
A little sweet and a little sour makes for a bold flavor in these cookies.
Ingredients
Scale
For the Cookies:
2 sticks salted butter, softened
1½ cups granulated sugar
2 tsp vanilla extract
Zest of 1 lemon
2 large eggs
2 cups whole milk ricotta cheese
4 1/2 cups all-purpose flour
2 tsp baking powder
For the Icing:
2 cups confectioners’ sugar
Juice of 1 lemon
Colored sprinkles if desired
Instructions
For the Cookies:
Preheat the oven to 375 degrees. Cover a pair of baking sheets with parchment paper or a silicone mat.
In a stand mixer, combine the butter with the sugar and cream well together over high speed, about 3 minutes. Add the vanilla and lemon zest and mix just to combine. Add the eggs and the ricotta and mix again to combine. Then add the flour and baking powder and continue mixing briefly until a cohesive dough forms.
Form cookies into a 1-inch balls and place about one inch apart on the baking sheet. Bake for 12 minutes or until golden brown. Allow the cookies to cool completely on the baking sheet before frosting.
For the Icing:
In a medium bowl, stir together the confectioners’ sugar and lemon juice. Dip a cookie in the icing, covering about 3/4 of the cookie, and return it to the baking sheet. Repeat with remaining cookies and icing.
While icing is still soft, scatter sprinkles, if you wish, over each cookie.
Recipe by Richard Stangarone / Styling by Julia Platt Leonard / Photography by Tira Howard
