Happy 4th!


Here’s a little outfit inspiration inspired from our US nation. Did you know? Most of our apparel is all made right here in the USA!  2013-06-06 17.19.48-2

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And you can’t celebrate Fourth of July without food! Try some of  the TC girls favorite recipes!

Creamy Bacon, Tomato, and Avocado Pasta Salad


Forget boxed pasta salad, this creamy pasta salad with bacon, avocado and tomato will be your go to salad for all of your summer BBQ’s.

Serves 4

Prep time: 40 min

Cook time: 05 min


  • 6 slices bacon, chopped into one inch pieces
  • 1/2 pound dried rotini pasta
  • 1/2 cup mayonnaise
  • juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 teaspoon dried dill
  • 1 cup halved cherry tomatoes
  • 1 avocado pitted and sliced


  1. Cook bacon until crisp. Transfer to a paper towel lined plate.
  2. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
  3. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
  4. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
  5. Serve.

From Life’s Ambrosia

Red White and Blue Sangria



2 bottles dry white wine (Sauvignon Blanc is good)
1 cup triple sec
1/2 cup berry-flavored vodka
1/2 cup freshly squeezed lemon juice
1/2 cup simple syrup (see tips below)
1 cup blueberries
1 1/2 cups hulled and sliced strawberries
1 cup raspberries
1 1/2 cups pineapple chunks


Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

Sangria recipe from Recipe Girl

Blueberry Galettes

blueberry galette

Blueberry Galettes

1 cup unsalted butter, very cold
1/2 cup water
3/4 teaspoons salt
2 1/2 cups all purpose flour
3 cups blueberries
Granulated sugar
1 egg yolk
1 tablespoon cream
Granulated sugar, for sprinkling

To make the dough, cut the butter into 1-inch cubes and put them in the freezer. Measure the water, dissolve the salt into it and put into the freezer as well. Chill both for about 10 minutes.

Measure the flour onto a large, flat work surface and spread into a rectangle about 1cm thick. Scatter the butter cubes over the flour and toss a little flour over the butter so that your rolling pin won’t stick, and begin rolling. When the butter starts flattening out into long, thin pieces, use a bench scraper to scoop up the sides of the rectangle so that it is the size that you started with. Repeat the rolling and scraping 3 or 4 times.
Make a well in the center and pour all of the water into it. Using the bench scraper, scoop the sides of the dough into the center, cutting the water through the dough. Keep scraping and cutting until the dough is a shaggy mass and shape into a rectangle.
Lightly dust the top with flour and roll out the rectangle until it is half as large again, then scrape the top, bottom and sides together to the original size and re-roll. Repeat 3 or 4 times until you have a smooth and cohesive dough. Transfer rectangle of dough to a large baking sheet, cover with plastic wrap and chill for about an hour.
When you are ready to roll the dough, divide it into 6 equal portions for small ones. Roll the dough into circle shapes by rolling from the center to each end, not flattening the end points. Turn the pastry so the flattened out corners are at the top and bottom. Again, roll from the center towards the points nearest and farthest to you, stopping short of the top and bottom. Roll the thicker areas and you will begin to see a circle forming. Transfer to baking sheets and chill for 10 minutes.
Fill the center of each dough circle with fruit, leaving a one inche edge. Taste the fruit for sweetness and determine how much sugar you want to use to sweeten it. Sprinkle with granulated sugar, typically 1-2 teaspoons. Fold in the sides of the circle to cover the fruit partially. Chill for another 10 minutes.
In the meantime, preheat the oven to 375ºF. To make the egg wash, whisk egg yolk and cream in a small bowl. Crush the egg wash over the pastry edges and then sprinkle with granulated sugar.
Bake the galettes until the crust has visibly puffed and baked to dark brown and the juice from the fruit is bubbling inside –  40-50 minute. Rotate the baking sheets at the midway point to ensure even baking. Remove from the oven and serve hot or at room temperature.
Blueberry Galette recipe from Cherry Tea Cakes

Lifestyle : July

After June’s indulgence of all things summer, this July we are resting in simplicity of the now.  We thrive from local flavors of the season and scenic escapes in our backyards… why not?

Instead of dining out, the Terra Cotta Woman plans a low-marsh picnic spent cloud watching until the stars come out.  She decides that nothing is more delicious than a juicy watermelon slice on a hot day and encourages others to bring extra spoons, new friends, a washboard and harmonica, and see what happens.

This time calls for simple eating, simple dressing, and simple appreciations.  The Terra Cotta Woman slows down for the feel of the slightest breeze.  Can’t you see her holding down the top of her fedora as the wind picks up the hemline of her long linen skirt? She waits for those summer showers as an excuse to duck into a place she’s never been before.  In her hand, the well-loved woven basket bag is full with wildflowers, twigs, and treasures from that day’s finding on her way to getting lost amongst the Spanish moss.

(Primitive Artisans bags, available at Terra Cotta)

A great way to celebrate the everyday is with Back in the Day cupcakes! Cheryl and Griff Day know better than most  how to make the simple and scrumptious! Did you know that they have an incredible new cookbook out that is full of their delicious treasures? The Terra Cotta Girls have tried out several of their recipes and want to share one of our favorites with you. You can purchase the book at Terra Cotta

Old Fashioned Cupcakes

Yield: about 2 dozen depending on how you scoop

1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, room temperature, and cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract


Preheat oven to 325 degrees F. Line cupcake pans with paper liners
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter (room temperature) mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream butter until light and fluffy and add 4 cups sugar, milk and vanilla. Mix until smooth. Gradually add the rest of sugar to reach desired frosting consistency. Color with food coloring and decorate.

(Our owner, Christine, with Cheryl Day)

Local flavors of the season, dodging rainstorms, enjoying the clouds on our low-marsh picnics, and cupcakes with real  butter cream…. We think “Yes.”

 Simple can be incredibly satisfying. No time to prepare a picnic? Try out Thrive on your way to Tybee and pick up an organic picnic to-go. Downtown? Stop by Papillote and order the Goat Cheese, Spinach, and Roasted Tomato Pie.  It’s heavenly!

Take a stay-cation this July and experience the beauty we share in creating all around us. Dress for the weather in your cottons, linens, and barely there’s. Enjoy 25% off apparel, shoes, and bags for the entire month of July with a mention of this post.

Ciao, Terra Cotta

photo credits : volkswagen, picnic, cupcakes

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Lifestyle : June

Can you taste it?  That tangy sweetness from the Italian gelato while it’s cold kiss grazes your lips?  June is for indulgence.  It’s for giving treats to yourself as much as you’re giving to those around you.  June is for being aware of your senses, like the smell of the greenery after a noon rain shower.

 Whether she finds herself physically there, or in a mirage from the Savannah humidity, the Terra Cotta Woman spends her day walking alongside the colorful casas of Italy’s Cinque Terre, while the music from Hotel Costes creates our summer soundtrack.  Our oasis awaits us…

June has us thinking about the father-figures in our life and how to celebrate them. It could be the humble mailman, our zany grandfather, or the whistler we always hear at the Forsyth Farmers’ Market.  Our current selection of shaving soaps from Caswell-Massey, an All-American company that has been around since 1752, is our go-to recommendation for keeping dad and the hubby smelling good!  Enriched with natural palm and coconut oil, the soap is available in eucalyptus and almond scents.

Imagine yourself on the “seafront of Tel Aviv, when everyone is out enjoying beer, loud music and often a heated conversation”  That is how Yotam Ottolenghi’s describes his Watermelon and Feta recipe from the book Plenty, which is available at the boutique! “The sweet juiciness of the watermelon and the crumbly saltiness of the feta gives this salad all its character.”

Ingredients :

  • 10 oz feta
  • 4 1/2 cups large chunks of watermelon
  • 3/4 cup basil leaves
  • 1/2 small red onion, very thinly sliced (optional)
  • olive oil
    1. Slice the feta into large but thin pieces, or just break it by hand into rough chunks.

    2. Arrange all the ingredients, except the olive oil, on a platter, mixing them up a little.  Drizzle over some oil and serve at once.

      If you find yourself at Tybee Island instead of Tel Aviv, the Terra Cotta Girls are currently loving the Tybee Island Social Club (the Manchego Skillet is heavenly!) Perhaps your mirage is a little more mid-town, let Savannah’s Sol Fusion Restaurant be your oasis.  We recommend to check them both out!

      We hope to see you in the store soon, enjoying and indulging in all things well deserved!

      Ciao, Terra Cotta

      Photo Credits : Life, Italy – leave a comment