Brown Parcel Press

Name | Hometown | Currently Reside In?

Megan Fowler & Gaëlle Boling |  Rome, GA and Bretagne, France |  Sparta, GA and Atlanta, GA

Is your work influenced by season or changing weather?

YES!

What’s the best thing you’ve ever gotten in the mail?

A homemade loaf of honey whole wheat bread that was overnighted to me by my boyfriend when we were dating long distance. And yes, we’re married now because you have to marry the boy that not only bakes, but also sends those goods across state lines.

What is your favorite holiday tradition (new or old)?

Every Christmas we do a family craft day where we invite close friends and family to try their hand at something that usually takes people years to get good at (with mixed results I might add).The family has tried its hand at kudzu basket weaving, stained glass, papier mâché, soap making, gingerbread houses, block printed cards, clay ornaments, etc. We keep all of the “successes” and pull them out year after year.

How do you find comfort?

Nothing more comforting than cuddles from my two girls. That probably sounds so cheesy it makes your stomach turn, but you just can’t beat baby cuddles. Are listening to podcasts and patting yourself on the back when you remember to floss your teeth a self-care ritual?

Do you have a favorite fall/winter/holiday memory?

Collecting & pressing leaves on Fall walks with my dad as a little girl.

What is your go-to holiday dish?

Rosemary Cashews — this recipe is so easy and so delicious it feels like something that’s too good to be true but rub your eyes all you want, it’s true. The recipe is from Ina Garten, and they are so nice to have on hand when you’ve got a crowd around the house at the holidays, and it seems like someone is always hungry or you need a homemade and guaranteed tasty host/ess gift.

Rosemary Cashews

  • 1 pound roasted unsalted cashews
  • 2 tablespoons minced fresh rosemary leaves
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon unsalted butter, melted

Preheat oven to 350° F. Spread the cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

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