Hauser’s BE HAPPY

We present HAUSER’S BE HAPPY!

I am thrilled to announce our first line of jewelry by Hauser’s.

Life has taught me that sometimes, patience and timing is everything.  So much has led up to this moment. . .  being raised in the jewelry business, art school , twenty plus years working  in the store, life experience, children and family.

All of this gave me the push I needed to design our first collection of gold & diamond jewelry but it was my daughter that inspired me.  It was her hands that created a paper necklace of smiley faces for me to wear.  It was the insight of my husband, Brad showing me that her creation should be the impetus for our collection.  So I ran with it.  I knew the design needed to be simple and classic to mirror the simplicity of her joy.  Wearing jewelry makes you happy.  You will experience the happiness each time you wear a piece from the collection.  Stop by soon!

Hauser’s Oktoberfest

We’ve been here for 119 years and this is our first Oktoberfest?

It’s time to party!

Let’s start at the beginning. . .

Oktoberfest began in Munich, Germany in 1810 as a celebration for the marriage of Crown Prince Ludwig, later to become King Ludwig I, and Princess Therese of Saxony-Hildburghausen. The celebration has evolved through the years from a happy royal event to an agricultural fair adding horse races, carnival rides and don’t forget, BEER, into something world renowned. It has been reported as the largest festival in the world.

This is where we enter.

We love a great party.  I can think of no other way to celebrate our heritage, our newly renovated store, additional jewelry lines, including our own collection debuting at this event, the meticulously crafted Nomos watch and most important, YOU YOU YOU.  So, since it wouldn’t be a party without you, you must join us in this fabulous celebration.  Bring your friends, your kids, listen to live music from the Happy Dutchman, eat delicious German food prepared by my friends at Waypoint, (they have a German food truck called “Prost”  you may have seen around town), and taste locally made brews from Tradition Brewing Co.  I am so excited to share all of our hard work with  YOU, our family and friends.

See you on October 7th, 12 – 3!

PROST!

Love,

Amy

Where has the Summer Gone?

We’ve come up for air and we’re in August!  I’m not sure what happened to June or July, but I do know we’ve been busy.  Here is a recap.

It was off to Vegas for the jewelry shows for me and Brad.  It was a great time to reconnect with our vendors and see all the fabulous new designs.  We are very excited to be adding a few new lines to our store, including an exciting new watch line.  Of course it wasn’t all work 🙂

In June, we were honored to have Peter Webster, co-founder and President of Roberto Coin, visit our store to see the new renovations and kick-off our Roberto Coin trunk show.  This gave our Hauser’s jewelry lovers a chance to preview some of the new styles. What I love about Roberto Coin is they are world renowned as a brand, but have a small group of people that make the company so fabulous.  Everyone is accessible, which is why we had the opportunity to meet Peter and learn more about how this exquisite jewelry is created.

July was  HOT!  HOT!  HOT!  No, I’m not talking about the temperature, although it has been stifling.  I’m talking about one of our newest additions.  Les Georgettes.  These brightly colored bracelets are priced so well, you can buy several for yourself for layering or gift them to friends.  They also make perfect bridesmaid’s gifts.

Now August is here, and summer is winding down, but Hauser’s is winding up.

Stop by Saturdays in August to get a hand makeover.   Try on your favorite ring and we’ll treat you to a manicure, right here in our store.  We believe you must have the perfect nails to match the ring of your dreams. We will see you soon!

To Our Mothers

To our mothers. . .

 

You’ve loved us, unconditionally.

You’ve wiped away our tears.

You’ve nursed us back to health.

You’ve been our  biggest fan.

You’ve come to our games and cheered  the loudest.

You’ve warned us of danger, even though we didn’t always listen.

You’ve believed in us, even when we didn’t.

You’ve supported us as we’ve chosen our own paths.

 

Thank you Moms.  You are the superheroes of our lives.  We love you!

 

 

To the sons, daughters and husbands. . .

 

You are probably asking yourself, “What could I possibly give a superhero who has everything?”.

 

DIAMOND JEWELRY.

 

They will never forget it and neither will you.

 

Here are a few ideas:

Extreme Makeover : Hauser’s Edition

To improve is to change;

to be perfect is to change often. -Winston Churchill

 

So we ever-strive for perfection.

 

You may notice a change at Hauser’s.  Not a change in people, values or quality, but a change to become more of ourselves, and of course, new jewelry additions.  I have dreamt of a store that recognizes the past through architecture, but with a modern approach.  We will show you more of what you want and expect from Hauser’s. . . which is jewelry you can’t get anywhere else to jewelry you won’t see on everyone else.

 

We are not like any other and you, our customers, won’t be either.

 

In the next month or two, please forgive the dust and mess. Because when the dust settles, you will be in for a treat.

HERstory.

Nothing tells a story like a piece of estate jewelry.  It’s a statement about the woman who wore it before.  Estate jewelry is all about design and the innovation of the work masters and artists who created it.  It  transcends time allowing a new wearer to bring it life again, a life it couldn’t possibly have imagined at the time it was created.

I recently viewed the Jean Schlumberger exhibition at the Virginia Museum of Fine Arts.  Schlumberger transformed nature into jewelry using diamonds, gemstones and precious metals in a creative storm of whimsy.  These works of art are what jewelry best represents, life and adornment.  This Schlumberger collection at the VMFA, was donated by Rachel Lambert Mellon, “Bunny” after her death at the age of 103 in 2014.  What is profound about such a collection is that while it is an exquisite jewelry exhibit it is also a story about Bunny Mellon’s life.  From the pieces Schlumberger designed for her to wear to one of the many objects created and displayed in her home, this is a story about a woman and her love affair with design.  Go see it.  It’s fascinating and beautiful.

In that light, our Estate Jewelry Event is happening  Friday, March 10th – Saturday, March 18th.  We will celebrate life, jewelry and adornment.  You will have the opportunity to try on and purchase beautiful heirlooms from this grand jewelry collection.

ITALIAN BAKED EGGS

YIELD: 2 SERVINGS

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 15 MINUTES

 

INGREDIENTS:

  • 1 cup marinara sauce
  • 4 large eggs
  • 1/4 cup fat free or lowfat milk
  • 1/4 cup shredded gruyere cheese
  • 2 tablespoons grated
  • Parmesan Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, chiffonade

DIRECTIONS:

  1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.

 

This delicious recipe brought to you by DAMN DELICIOUS
http://damndelicious.net/2013/11/11/italian-baked-eggs/

What’s Cookin’?

At Hauser’s we love a delicious dish.  When we discover something scrumptious, whether we find it on websites, blogs or simply create our own, we post it so we’ll all eat like kings.  Visit IN THE KITCHEN for some of our tempting tureens.

Recently, while away for a little R & R, I made these ITALIAN BAKED EGGS. They were full of flavor and easy to make.  Take a look.  Give them try.

 

 

 

Food Glorious Food

Okay, how many images food, did you see posted in 2016?  About 10 million, right?  I apologize in advance for posting more images of prepared meals, as I babble about my love affair with the home-cooked meal.  It’s one of the pleasures of life.  Since food is something that is constantly on my mind, I must begin 2017 with an explanation and a recipe.

Food is just another form of expression.  Whether you cook or someone cooks for you, it’s a shared experience; sharing  love, caring, skill or culture and tradition.  My husband cooked a meal for me when we first started dating.  He made Coq au vin (chicken with wine).  I remember following the warm savory smells to the kitchen where a cast iron skillet overflowing with chicken and sauce was simmering and splattering about.  Every bite was delicious of course, but he planned, shopped and prepared this for me.  It was an expression of love.  Other than jewelry, I can’t think of a better expression.

So as my expression of love, I give you Coq au vin.  Follow the link to our IN THE KITCHEN page on our website.  Hearty, inspirational and perfectly delicious.  Make it for someone you love.

 

Coq au vin

Ingredients
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Directions
Watch how to make this recipe.
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

This recipe was courtesy of Recipe courtesy of Ina Garten from the Barefoot Contessa Show
Find recipe at: http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4.html

(2007, Ina Garten, All Rights Reserved)

Inspiration is our Fifth Season

The holidays are over.  All the clang and clatter is quieted by winter’s nap.  Snow is in the forecast.  It’s cold out and winter has everything in a standstill, but I love this time of year.

At our store, it’s a time of study and analysis as well as inventory, inventory, inventory, a rite of passage in the retail world as you move from one year to the next.

I use this time to inventory other areas of my life and create ideas, not resolutions.  Resolutions are easily broken, ideas remain fluid and in motion, adapting as the year moves forward.  The winter landscape is barren as there are not yet signs of budding flowers or green grass, but inspiration and growth can be found in winter’s silence without all of the distractions.  It’s a good time to grow your ideas.  Ask yourself:  What do I want to say?  What impact do I want to have?  Who am I trying to reach?

Let’s begin with a fresh start.  Two thousand seventeen will be a year like no other.   I promise.