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Sandstone Vase
$187.00
Order Your Sandstone Vase Today!
Our Sandstone Vase is a beautiful object made of artistry and craftsmanship. This one-of-a-kind, made-to-order vase, created of premium sandstone clay, is meticulously handcrafted by a talented artist in the heart of California. It is the perfect addition to any home.
In stock
Estimated shipping 5-7 Days
Crafted from premium sandstone clay, this vase boasts a stunning raw ceramic exterior, providing a textured and a natural feel. Due to its handcrafted nature, the color palette ranges from sandy beige to a captivating light reddish-brown. Each piece is one-of-a-kind, with subtle variations that add to its character and uniqueness. No two pieces are exactly the same.
Color:
Sandy Beige to Reddish Brown
Material:
Sandstone
Made in:
United States
Each vase may vary slightly in size and color due to its handcrafted nature.
Dimensions: 8” W x 6”H
Weight: 5lbs (80oz)
Care: Water Safe. Hand-Wash
We offer ground shipping to 48 states within the continental U.S. (excluding Alaska and Hawaii) and Puerto Rico.
Commitment is scary, so we always take returns. We’re confident you will love your purchase, but if you are unsatisfied for any reason, we offer no-fear returns. You can return your undamaged order (unless damaged upon arrival) for a full refund, 365 days a year, no questions asked.
Please visit our FAQ page for more information on shipping and returns.
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As a food content creator and as someone who is trying to publish my first cookbook on the recipes I lost when I lost my mom, this matters to me.
Puerto Rico imports about 85% of its food. This number gets repeated often, but not always with the history that made it a fact.
Puerto Rico does not lack fertile land, a tropical growing climate, or the know-how of the farmers themselves, my grandfather included. It happened because the island’s food system was shaped, over generations, to depend on what arrived from the U.S.
So, when I talk about Puerto Rican food, I don’t want only want to talk about recipes. I want to continuously learn and share about the land, policy, and systems that shaped the recipes I inherited.
Food sovereignty in Puerto Rico is not a buzzword. For the curious like me, it is the larger issue beneath all of this.
The question now lingers: can an island known for its food feed itself again?
Sources referenced for this carousel include USDA, the Puerto Rico Census of Agriculture, The Guardian, and reporting on Puerto Rico’s food sovereignty movement.
I just came back from a trip to New York City, the place I was born and still think of as home in so many ways.
And while I love my city, it IS expensive. While I was there, I went out with friends, only to pay $24 for a burrata appetizer.
It promptly reminded me how easy it is to make at home, and how much less it costs when you do.
My version has roasted grape tomatoes, garlic, oregano, olive oil, fresh burrata, and habanero honey. It is equal parts creamy, charred, sweet, and spicy.
Share & save this one for the next time you ALMOST order burrata while you’re out. Your wallet will thank you.
Burrata and Roasted Grape Tomatoes with Habanero
Honey
Ingredients
1 ball fresh burrata
1 container tri-color grape tomatoes, about 12 to 15
2 garlic cloves, minced
4 tbsp olive oil
1 tbsp dried oregano
Salt and pepper, to taste
1 1/2 tbsp habanero honey, or regular honey
Basil, optional for garnish
Method
Preheat oven to 400°F.
Add the grape tomatoes to an oven-safe baking dish.
Drizzle with olive oil, then add the minced garlic, oregano, salt, and pepper. Toss until the tomatoes are fully coated.
Roast for 30 minutes, until the tomatoes are softened and starting to burst.
Plate the burrata with the roasted tomatoes. Drizzle with habanero honey and garnish with basil.
This is the beginning of my story, documented in connection to yesterday’s post. It’s a long but one worth staying for.
I shot this during my time in Puerto Rico, a bit after my mom’s passing. I went with lots of intentions. First to visit her mom, my grandma, and her sister, my aunt. Two people who loved her dearly and didn’t get the chance to say goodbye in person. It was also the moment when I began the journey to recover my mother’s recipes.
It was emotional. It was raw.
My days were mostly spent cooking, talking about her, swapping stories, and finding out who she was through their eyes. I won’t lie, grief can be so nuanced. Sometimes it was beautiful. Other times it was extremely painful. But ultimately it was a bit of both. Tears and laughter. Lots of them.
I hope this reminds you to keep your loved ones close and cherish those recipes we might one day no longer have.
This story is also my inheritance.
As I sit here, trying to recover my own mother’s recipes that I lost when I lost her, I sit inside what these very sentences describes. In recovering these recipes from my elders, I see how clearly the systems that left our recipes to die affect me today. In my family, nothing has been written or documented. I’d venture to say perhaps in yours as well. And it’s not for lack of wanting but for lack of ability to do so.
It is my hope that this ends with me, and if you are in the same situation, that this, too, ends with you. ❤️
Video by @joseruizphoto
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