Travel, Art, Food & Italian Inspiration

October is Rett Syndrome Awareness Month

Julie Jurden
2016 Angel Plate
October is Rett Syndrome awareness month. Each year we call attention this rare disease. 

One of our greatest blessings is to have grown up with a family that faces the daily challenges and incredible joy of raising a daughter with Rett Syndrome. For those that may not be familiar with this condition, Rett Syndrome is a neurological disorder that is first recognized in infancy and seen almost always in girls. It causes problems in brain function that are responsible for cognitive, sensory, emotional, motor and autonomic function. These can include learning, speech, sensory sensations, mood, movement, breathing, cardiac function, and even chewing, swallowing, and digestion.

Rett syndrome presents many challenges, but with love, therapy and assistance, those with the syndrome can benefit from school and community activities well into middle age and beyond. They experience a full range of emotions and show their engaging personalities as they take part in social, educational, and recreational activities at home and in the community.  

In order to do our small part to help find a cure for Rett Syndrome, we have a special A​ngel P​late created each year. Proceeds from this limited edition signed plate go to help find a cure for this disease that effects so many and is within grasp. Financially, we hope our small contribution will help further the cause but more importantly, we hope our Angel Plate creates an awareness and promotes support for Rett Syndrome girls and their families. 

We invite you to join us in finding a cure for Rett Syndrome. You can view the 2016  Angel Plate design here. We have only 50 created each year, making this a very special gift for someone you love.
If you are interested in purchasing the entire collection of Angel Plates, we have a limited number of previous year's plates.

See more about the syndrome by clicking here

To donate directly to IRSF, click here

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Pumpkin Soup - A Fall Favorite

Julie Jurden
Zucca Soup Tureen
Who doesn't adore fall! All around the Modigliani offices, we are energized by the cooler temps and the unpacking of gorgeous new autumn-inspired patterns. If you entertain during this season, or just enjoy adding a seasonal touch to your family dinner table, this pumpkin soup is for you. We recommend serving this soup in our Zucca Soup Tureen with some warm crusty bread.
Prep time: 
Cook time: 
Total time: 
 
A simple, 7 ingredient pumpkin soup that's savory and made completely from scratch! Healthy, satisfying, and perfect for chillier weather.
Author: 
Recipe type: Soup
Cuisine: Vegan, Gluten Free
Serves: 3-4
INGREDIENTS
SOUP
  • 2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
  • 2 shallots, diced (~1/4 cup or 40 g)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 2 cups (480 ml) vegetable broth
  • 1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
  • 2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
  • 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
GARLIC KALE SESAME TOPPING (optional)
  • 1 cup (67 g) roughly chopped kale
  • 1 large garlic clove, minced
  • 2 Tbsp (18 g) raw sesame seeds
  • 1 Tbsp (15 ml) olive oil
  • pinch salt
INSTRUCTIONS
  1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  2. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
  3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
  4. To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  5. Add remaining ingredients, including the pumpkin, and bring to a simmer.
  6. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
  7. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
  8. For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
  9. To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
  10. Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.
NOTES: 
*Nutrition information reflects 1 of 4 servings with kale-sesame topping.
* Pumpkin roasting instructions from Oh She Glows.
* If you’re feeling ambitious, here's how to roast your pumpkin seeds.

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