Monthly Archives: April 2015

Clip on Earrings

Why We Love Clip On Earrings

Here at Heirloom Finds, we strive to cater to a variety of fashionistas with unique style requirements. One such type that often goes overlooked and under-celebrated elsewhere is the clip on earring wearer. Some people prefer to avoid needles and piercings for a number of reasons, and so must replace post backs and French hooks with clips and cuffs for styling their ear candy.

Clip on Earrings Trio

These crystalline baubles are anything but lackluster!

What we find particularly fabulous about clip on earrings is that they don’t stretch out the holes in pierced earlobes. They can decorate both pierced and unpierced ears equally, without leaving any trendsetter excluded. And if you want to further accessorize your wardrobe and establish yourself as a fashion maverick, clip ons make amazing additions to sweater necklines, shoes and more! Because they’re so versatile and lovely for any occasion, we’re thrilled to offer a range of both new and vintage clip on earrings for your perusing pleasure.


Clip on earrings are lovely for lobes and fabulous for sweater necklines!

Although ear piercing is one of the earliest recognized forms of body modification, it did not become a mainstream practice in the United States until the 1970’s. A glance at vintage earrings dating from before this decade reveals gorgeous arrangements of colorful crystals that are so easy to love. The boldly metallic mod artifacts of the 1980’s have their own appeal, while today’s clip on collections are artfully curated to accommodate the diva who would hate to miss out on an opportunity to accessorize just because she’s never gotten her ears pierced.


Glam up your denim with clustered vintage brooches and clip ons to match.

Are you interested in finding alternative ways to style these versatile baubles? Arrange your hair into an up-do and add one or a few clip ons for a wholly original coif when you need to make a memorable statement. Glam up your outerwear by fastening some earrings into your jacket’s buttonholes as an outrageous take on traditional brooches. These methods are particularly excellent for giving new life to old earrings that have perhaps lost their partners but still deserve some time to shine.


Let your shoes make a statement by attaching some gorgeous clip ons.

There’s no need to be intimidated by clip on earrings. They come in extraordinarily chic modern designs and fantastically retro compositions, and are oh-so appealing for their ease of use that makes accessorizing refreshingly simple. So don’t be afraid to rock these beauties!  You could be missing out on something truly, fashionably wonderful.

by Sarah Clark

booch n hooch

Kombucha: Not Just for Weirdos!

Mention kombucha in a conversation and you’ll get one of three reactions.

1. “What’s kombucha?”
2. “Kombucha? I LOVE kombucha!”
3. “I am so sick of everyone talking about kombucha all of the time.”

Number 3 usually comes along with an eye roll and a groan—and if you are in this camp, don’t feel badly! It’s easy to understand why a bunch of health-food nuts making a big deal out of a tart, fermented drink could be off-putting. I felt the same way, too, until I started mixing mine with booze.

But before we get too soused, let’s back up a few steps to Number 1: what is kombucha? “Kombucha is sugar-sweetened tea fermented by a community of organisms into a delicious sour tonic beverage,” writes fermentation expert Sandor Katz in his encyclopedic book, The Art of Fermentation. Katz compares its flavor to sparkling apple cider, but, just like apple cider, the taste of any given kombucha depends on many variables, such as the tea used in the brewing, the amount of sugar added, the length of fermentation, and whether additional aromatics (such as citrus or ginger) are used to give the komucha an added kick. Also, some kombuchas are fizzier than others.

popular storebought kombucha

Store bought kombucha comes ready to drink in a range of flavors.

Perhaps you’ve seen rows of bottles of commercially brewed kombucha at fancypants supermarkets—I can even get kombucha at our local Kroger, which means it’s gone totally mainstream. That’s a good thing—kombucha offers many health benefits, as it’s loaded with microorganisms that promote robust digestive wellness.

But that’s not why I drink kombucha, and it’s not why I brew it. I like the way it tastes, and it’s fun to make. Kombucha is even more hands-off than that no-knead bread everyone made a fuss about seven years ago, and it’s really hard to screw up. You’ll need:

-a large crock, jar, or stainless steel container
-granulated sugar
-dry tea leaves
-a big, slimy disc of bacteria

Wait, what’s that last thing? It’s a SCOBY (symbiotic culture of bacteria and yeast), though some call it a mother. Mother is also the term used for the culture needed to make vinegar, and kombucha does indeed have the bright tang of well-made artisan vinegar. The scoby is an ugly bugger, but it’s where the life of ‘booch begins.

the scoby

The scoby is essential to successful kombucha fermentation.

How do you get your own scoby, anyway? You can make your own using store-bought raw kombucha, or you can get one from a friend. Like the starter for Amish Friendship bread, a well-fed scoby will keep on growing and growing—any home kombucha brewer is happy to share.

With those elements in place, you can be enjoying a glass of home-brewed ‘booch in a week or two. I’ll defer to Katz on the finer points of this process, but it mostly amounts to brewing sweet tea (it must be caffeinated tea, not herbal tea), letting it cool, dumping it in your fermentation vessel with the scoby, and mostly ignoring it for at least seven days. When is it ready? When it tastes the way you like.

My own scoby/mother (or ‘booch mama, as I like to call it) is a third-generation descendant of Katz’s, but here’s the magical part: my kombucha tastes vastly different from that of the friends who gave the scoby in the first place. Theirs is tannic and very sweet, while mine is bright and tart, yet smooth. A friend I gave a ‘booch mama to now makes her own distinctive kombucha, fizzy and funky and bracing. It’s a bit like having offspring: you control what goes into the kombucha, but what you wind up with will definitely have its own personality.

scoby and fermenting kombucha

After your kombucha is finished fermenting, combine it with moonshine for a fantastically refreshing cocktail.

This all takes us to my long-delayed promise of a cocktail: the ‘Booch-n-Hooch, or kombucha and moonshine. There’s no better thing to do with a restorative, probiotic beverage than add liquor to it. Since kombucha is both sweet and acidic, it’s the perfect cocktail mixer—you don’t need anything else but crushed ice and moonshine for a complex, grownup aperitif. It’s not too hard to find (legally produced) artisan moonshine at well-stocked stores–make sure you get straight-up moonshine and not some fruit-flavored swill. I use about 5 parts ‘booch to one part hooch. Ice cubes are okay, but crushed ice is preferable. Give it all a little stir, indulge in a few deep yoga breaths, and sip away in bliss.

Whether you opt to defile your kombucha with spirits or not, this enlivening liquid has a lot more to offer than trendiness. And even if simply hearing the word still provokes an eye-roll, you can’t deny this cultured drink has a fascinating subculture.

by Sara Bir


Win the New Gold Macbook






WOW, did you know the all new, GOLD Macbook was released this weekend? I have teamed up with some pretty incredible bloggers to bring you this INSANE giveaway!! This Macbook retails at $1299 and the winner will have this shipped straight to them from Apple FOR FREE!! This giveaway will end at midnight on 4/17 and the winner will be announced the next morning. Make sure to scroll to the bottom of this post to get to the giveaway, and after you have entered come back and check out all of these amazing bloggers that have teamed up to bring you this amazing prize! *You must be 13+ years old to enter* xoxo

New Gold Macbook Pro Giveaway

Boho Banner 4

Festival Jewelry: Boho Baubles at their Finest

Attending a music festival is a chance to express your bohemian spirit in a vivacious environment charged with creative energy. Here at Heirloom Finds, we’re excited to offer a wide selection of new boho styles, from glamorous fringe pendant necklaces to seed bead bracelets to midi rings that will delight your inner indie fashionista. Combine any of these beauties with a flower crown, sunnies and your favorite cutoffs, and you’re already well on your way to becoming a fabulous festival fashion plate.


To capture the bohemian spirit of the Southwest, you cannot go wrong with styling sterling and turquoise.

Finding new styles of hippie chic jewelry is of course nothing short of thrilling, but scoring vintage pieces to rock with your festival couture authentically connects you with an undeniably vibrant past. Luckily for you, we’ve rolled out an amazing collection of vintage Southwestern Native American jewelry that captures the region’s inspiring beauty and the retro vibe of 1970’s freewheeling fashion.

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Pile on eye-catching turquoise and coral necklaces, then add a sterling snake arm cuff!

Southwestern sterling silver mined from the earth combined with fiery red coral and turquoise stones the color of the sea and sky gives you an elemental edge you simply cannot find elsewhere. Imagine multiple retro sterling necklaces tucked beneath loose Janis Joplin hair. Visualize a mountain of turquoise bracelets stacked into an arm party every festival crowd member will envy. Fantastic, yes?


Bring the festival to your digits with some vintage Southwestern sterling rings.

And the rings! Have you ever been in a Western style trading post and found yourself ogling the mélange of inlaid turquoise, coral, mother of pearl, abalone and jet found in the ring display cases? Maximize your hippie cred this festival season by stacking some or several vintage sterling rings on your digits. You won’t regret their dazzling effect!


Boldly rock stacks of vintage sterling and turquoise rings and cuffs.

So, when packing your bags to leave for this year’s big musical gathering, don’t forget to include sunblock, lip balm, your best fringed boho threads and a lavish array of Southwestern jewelry. Your eclectic ensemble will shine with throwback pizzazz wherever you bohemian spirit takes you on this year’s festival adventures.

by Sarah Clark


Marsala: Discover the Wine Behind the Color

When Pantone announced that the plummy-brown shade of Marsala would be their 2015 Color of the Year, everyone pounced. It’s made its mark on runways and the red carpet, from Beyoncé to Tilda Swinton, and we here at Heirloom Finds fell under its spell, too.

Marsala is way more than just a color. This robust and storied Sicilian wine has a history centuries old, and is making a comeback in restaurants and forward-thinking wine shops across America and beyond. Bloomberg Business reported early this year that “higher-grade vintages are displacing cooking-quality wine in stores and on shelves. Cocktail maestros such as Death & Co’s David Kaplan are experimenting with it as a new ingredient to add to their menus, and it’s slowly surfacing on high-end wine lists.”

Such fortified, often sweet sipping wines have fallen out of favor in recent decades, and they’ve never truly taken hold in America (they’re all but an institution in the U.K.), but they’re slowly making a comeback, and for good reason. They’re a wonderful final act for a multi-course dinner, either at home or at a restaurant. A small, chilled glass of the dryer styles also makes a wonderful aperitif and awakens the palate when served with nibbles like nuts or hard cheeses.


This fabulous wine inspired 2015′s color of the year!

Marsalas are classified according to their color and sweetness; unlike its Pantone namesake, marsala the wine varies in palate from gold to amber to ruby. Just stay away from the stuff sold with the cooking wines at the grocery store. And even if you don’t have access to a wide selection of marsalas, you can get a fairly decent bottle for all of seven to ten dollars.

Since marsala is a fortified wine, it keeps fairly well at room temperature once it’s opened. You can store it in your liquor cabinet (or, as I do, refrigerator, just so I remember it’s there) for three to four months with only a little flavor deterioration. That’s quite a few aperitifs and batches of zabaglione and chicken marsala.

But there are other ways to polish off a bottle. This splendid pound cake, made with olive oil and an entire cup of marsala, offers a complexity of flavor that easily trumps its buttery cousin, and only gets better as it ages a day or two.


Celebrate Marsala by baking an especially delicious pound cake.

Olive Oil and Marsala Pound Cake
Adapted from Alice Medrich’s Pure Dessert

Makes one standard tube pan or Bundt, or two 8 x 4-inch loaves.

I used marsala instead of medium-sweet sherry in baking doyenne Alice Medrich’s ingenious recipe (rush out and buy any one of her many excellent cookbooks – you can’t go wrong). Don’t balk at the olive oil, which adds a fruity element to this dense, fine-grained pound cake. You’ll need an electric mixer to make it. It freezes well, and keeps at room temperature for about four days. I like it with a dab of creme fraiche and a little fresh fruit.

3 cups (13.5 ounces) all-purpose flour
2 teaspoons baking powder
¼ teaspoon table salt
1-¾ cups granulated sugar
1 cup fruity, good-quality extra virgin olive oil
1 teaspoon finely grated orange zest
5 large eggs, cold
1 cup marsala (we used Taylor, which is medium-sweet)

1. Preheat the oven to 350 degrees F and position a rack in the center. Grease and flour one tube or Bundt pan, or two 8 x 4-inch loaf (4 cup) pans.

2. Sift together the flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, olive oil, and orange zest until blended. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl with a rubber spatula and continue to beat at high speed for 3-5 minutes, until the mixture is thick and pale. Stop the mixer and add a third of the flour mixture; mix on low speed until incorporated. Scrape down the bowl, add half of the marsala, and mix just until blended. Repeat with another third of the flour, followed by the remaining marsala, and then the remaining flour, stopping to scrape the bowl down each time.

4. Scrape the batter into the pan(s). Bake until a wooden skewer or toothpick inserted in the center comes out clean, 50 to 60 minutes. Set the cake(s) in their pans on wire racks to cool for 15 minutes, then unmold and set upright to cool completely. Well wrapped, the cake will keep for four days, or frozen for up to three months.


Delicious pound cake and tasty wine: what more could you ask for?


by Sara Bir