Hello Brick & Mortar: We’re in this together (also, You’re Killing it)

This was going to be a nuts-and-bolts post about orders, but January has been full of ups (new ideas, new vendors!) and downs (all of the germs from daycare in my home/nose). Effectively useless at work, I had time to ruminate: As retailers and stationers, we’re often on opposite sides of the business equation, but our bond as small, creative business owners ushers us into the same boat. As a woman hell-bent on the belief that a rising tide lifts all ships, I thought I’d focus this post on how we can continue to swell the tide for our businesses in 2014. All aboard!  â€“ Emily of Clementine

OSBP-Hello-Brick-and-Mortar-Clementine-by-Emily-McDowell-Illustration

Illustration by Emily McDowell for Oh So Beautiful Paper

1. We’re in this together. Let’s start with the obvious: Owning a small business is hard. Whether you’re a retailer, stationer or small business owner, there are lonely times. It is more rewarding that anything we ever imagined, but let’s also assume we’ve all cried on the bathroom floor and vowed to go back to a 9-5. I don’t find blog lists about achieving that elusive work/life balance particularly helpful. However, when I connect with other small business owners to share tips and resources, I am buoyed and my business grows stronger. In that vein, here are my tops:

  • Gather together. Most of us work alone, which is great, except when it’s not. Last year, I organized an informal group of small-business owning women. We have drinks and unpack the tough stuff (shipping, taxes, online sales), volley ideas, cheer each other on, and three of us spun off to create a great pop-up shop. I am always flush with love for them. Because they get it.
  • Listen in. I’m a huge fan of Design Sponge’s Biz Lady columns. Even better for the multi-tasking small-business owner: Grace Bonney’s new(ish) podcast, After the Jump. You can listen while making dinner, or packing orders.
  • Adopt a Mentor. She doesn’t even need to know you’ve adopted her. I devour everything Rena Tom writes/compiles. She’s smart, on-point and makes you feel like your small business is a part of something greater. Want a snippet?

“I met more people who were doing their own thing, and that actually meant more women. My friend Maggie calls this The Lady Web. It’s a mystical land where women recommend other women to each other and get shit done. We joke about it, but it kind of exists.” Sound familiar? Read more: here.

  • Consider your strengths. Take/retake a Meyers Briggs, or other personality test. Revel in your skill set, write it down, start telling people. When clients ask you to take on projects, reply based on a knowledge of your strengths. Recommend people you admire if you can’t take the project on. Also, think about what you’re not good at and…
  • Offload the thing that makes you want to hide under the covers. I recently interviewed a bookkeeper and had to refrain from hugging her. My bookkeeping is not hard and doesn’t take long, but it hangs over my head every day. It’s time to pay someone to do it.
  • Indulge. Vacation, massage, art class, perfume, I don’t care what it is, if it brings you joy, please do it. Small business-owning is beyond full-time, find your way to turn it off.
  • Share your tips and resources. The comments section here is a great start, in-person is even better.

OSBPbrunchtherapy

Brunch/Group Therapy with my ladies at the delectable, Vergennes Laundry.

2. Brunch Is The New Golf. I’m not trying to justify my degree in feminist theory with this point, I’m just genuinely excited that so many small businesses are thriving because good people are connecting, rather than because people with connections are playing golf. So let’s keep connecting:

  • Start a Biz Ladies/Dudes group. Did we already cover this? It’s that important. Reach out to people you know well and those you barely know. Especially people you barely know. Give praise, ask for advice on something you’re struggling with. This is where the magic happens. Make coffee dates a priority. Schedule brunch.
  • Use social media to highlight fabulous businesses around you. Connections are made and businesses are growing because of social media. Pinterest can (with proper links/credit) generate free interest in the products you covet (and, in return, the products you make that others covet), Instagram can grow your personal and professional community and give you a way to preview and gather feedback for your work, Twitter can make you a relevant part of conversations in your field. If you want these things for your business, use these platforms to highlight other businesses you admire.
  • Be generous with information. You may not want to share your amazing source for radiant orchid envelopes, but when you do share the vendors who treat you well and the systems that make your life easier, the benefit will undoubtedly come back in your favor when you need it. I am always impressed with the gracious and generous spirit of the stationery community. Trade Show Bootcamp is a stellar example of this.
  • Say thank you, give praise, and be kind. I know, this is precariously close to hokey, but I can assure you that these things have done wonders for my business, and my happiness.

kindnessisthenewblack

Found via Pinterest (anyone know the original source?)

3. You’re killing it. So, keep killing it.

  • Now is the time to hone your lineIf you’re brimming with ideas, wonderful, go create. But editing is just as important. Don’t be afraid to cut that card that sells well if you can’t stand it. It’s your line.
  • Gather your cheerleaders, confidants & critical thinkers. I have a rotating list of 60+ people who I can call on for quick advice, legitimate feedback and just general cheer. I barely know some of them but they’re all invaluable to making my business thrive.
  • Don’t go to the places that make you feel unworthy. Whether it’s scrolling twitter, reading about the habits of highly successful people or attending a conference or trade show. Go if it pushes your comfort zone, don’t go if it makes you feel unworthy or exhausted.
  • Gather inspiration, create a spot that sparks your creativity, and visit it often. Mine are the Shanna Murray decal next to my desk, Sibella Court’s books, past episodes of Man Shops Globe, and the teepee I gave my son for Christmas, which I totally re-appropriated for late night ordering. (I highly recommend getting one and pretending it’s for your children.)

For what it’s worth, I think you’re great. Regardless of whether I sell your work at my shop, and even if I do, no matter how quickly it sells. I’m excited that you’re doing what you’re doing and can’t wait to see what comes next.

Processed with VSCOcam with g3 preset

Eva Jorgensen of Sycamore Street Press, Instagram series: #EvasEverydayLettering

Friday Happy Hour: Hot Buttered Rum

Since there are so many amazing drinks out there, I don’t like to write about any one cocktail more than once – it takes away opportunities to introduce more. But this weather has been so accursedly cold that I’ll make an exception for the Hot Buttered Rum, which we first wrote about a long while ago but which is so perfect for winter that it deserves another look. – Andrew

OSBP-Signature-Cocktail-Recipe-Hot-Buttered-Rum-19

OSBP-Signature-Cocktail-Hot-Buttered-Rum-Recipe-Card-Shauna-Lynn-Illustration

Illustration by Shauna Lynn for Oh So Beautiful Paper

Hot Buttered Rum

2 oz Aged Rum
3/4 oz Simple Syrup
6 oz Hot Water
1/2 oz Unsalted Butter

Combine the syrup, water, and butter in a mug and stir until the syrup and butter are thoroughly melted. Add the rum and stir again. Garnish with cinnamon, cloves, and nutmeg. Enjoy!

OSBP-Signature-Cocktail-Recipe-Hot-Buttered-Rum-15

Hot buttered rum is basically a rum Hot Toddy – rich, sweet, and so warming – but with the addition of melted butter, which adds to the body of the drink and a silky mouthfeel. I like to use Royal Rose’s Cardamon-Clove Simple Syrup here, to add an additional layer of spicy complexity.

OSBP-Signature-Cocktail-Recipe-Hot-Buttered-Rum-10OSBP-Signature-Cocktail-Recipe-Hot-Buttered-Rum-23

Rum these days has lots of tropical connotations: Tiki drinks and Caribbean rum punches. But for a long time – from the late 1600s to the early 1800s –rum was the spirit of choice in the decidedly non-tropical New England. New Englanders got very good at a couple of things: mixing everything they could find with rum, and making drinks to ward off the chill of New England winters. Including butter, which might seem strange to us now but probably made perfect sense to a society that didn’t have modern cough drops to treat sore throats – and actually could use those extra calories to help stay warm. You’ll have to figure out what to do with those on your own.

OSBP-Signature-Cocktail-Recipe-Hot-Buttered-Rum-20

*Some of those drinks turned out pretty good, like the Stone Fence. Some of those drinks turned out not so good, like the Black Strap – a mix of rum and molasses that is so dreadfully awful that it’s the one classic cocktail that I can’t recommend.

Photo Credits: Nole Garey for Oh So Beautiful Paper

Happy Weekend!

Happy Friday everyone! I hope you’re somewhere warmer than DC – it’s only the end of January and this is the coldest winter I’ve experienced since moving here more than 10 years ago! We’re supposed to have a couple of nice days this weekend, which I’m looking forward to enjoying before I head up to New York for NYNOW on Monday. Next week: reports from NYNOW! But in the meantime…

OSBP-Alt-Travel-and-Great-Transformations

Photo by me via Instagram

…a few links for your weekend!

This week on Oh So Beautiful Paper:

Check back soon for this week’s cocktail! I hope you all have a wonderful weekend, and I’ll see you back here next week! xoxo

Lili Emma’s Colorful Split Fountain Baby Announcements

These adorable birth announcements come to us all the way from Hungary! Designer and printer Judit from Confettini created these vibrant announcements for a darling baby girl born back in September. Judit used the split fountain technique to infuse these announcements with lots of bright color, then paired the announcements with hot pink envelopes and handmade confetti. Such a wonderful way to celebrate a new arrival!

Split-Fountain-Letterpress-Baby-Announcement-Confettini-Hungary5

From Judit: Lili Emma was born on a sunny Thursday morning. This girl is a little ray of sunshine in her family. We made this letterpress printed, hand lettered baby announcement for her.

Split-Fountain-Letterpress-Baby-Announcement-Confettini-Hungary8

For the first time we used a special inking technique called a split fountain – or rainbow roll. The process was really exciting. I love this ombre result and I think it looks really good on this paper. We paired the announcement with a lovely fuchsia envelope filled with custom coloured confetti. I hope this card will be a great memory for the family and for Lili for many years to come.

Split-Fountain-Letterpress-Baby-Announcement-Confettini-HungarySplit-Fountain-Letterpress-Baby-Announcement-Confettini-Hungary2

Split-Fountain-Letterpress-Baby-Announcement-Confettini-Hungary6

Split-Fountain-Letterpress-Baby-Announcement-Confettini-Hungary7

Thanks Judit!

Photo Credits: Confettini

Friday Happy Hour: A Barrel-Aged Manhattan

It feels like just yesterday that we featured the Manhattan, one of the world’s simplest and most perfect cocktails. But it turns out that was all the way back in May, about eight months ago. Which goes to show how quickly you can lose track of time when you have a full plate at home. Ahem and anyway. As I was saying, the Manhattan is pretty much perfect just the way it is, but there is one way you can improve on that perfection: barrel aging. It’s easier than it sounds, and plenty worth it, so give it a try. – Andrew

OSBP-Signature-Cocktail-Recipe-Barrel-Aged-Manhattan-35

OSBP-Signature-Cocktail-Recipe-Card-Barrel-Aged-Manhattan-Shauna-Lynn-Illustration

Illustration by Shauna Lynn for Oh So Beautiful Paper

Barrel-Aged Manhattan

8 oz Bourbon and Rye Whiskey
4 oz Sweet Vermouth
8 Dashes Aromatic Bitters

Combine the whiskey, vermouth, and bitters in a glass bottle. Add in a barrel-aging stave (more on this later). Wait as long as you can – give it a week at least, and longer if you can stand it. When you’re ready to serve, pour out a few ounces over ice and enjoy!

OSBP-Signature-Cocktail-Recipe-Barrel-Aged-Manhattan-5OSBP-Signature-Cocktail-Recipe-Barrel-Aged-Manhattan-34

A Manhattan is a fantastic drink, oaky and spicy and richly masculine. A barrel-aged Manhattan is even better: all of those things but even more complex, adding additional woody notes and smoothing out any rough edges. A barrel-aged Manhattan is a tremendously mellow drink, with deeply rich flavors. It’s worth the wait.

OSBP-Signature-Cocktail-Recipe-Barrel-Aged-Manhattan-23

I had my first barrel-aged Manhattan at District Commons, one of our favorite DC restaurants (make sure to get the pretzel bread with beer mustard butter). This was ages ago, but I loved it so much that I’ve been meaning to make one ever since. Then Nole got me a glass decanter, the perfect size for aging a small batch of cocktails, and some barrel-aging staves for Christmas, because she’s the best. So I finally got my chance.

Like District Commons, I made mine with a blend of different bourbon and rye whiskeys – this sort of project is perfect for using up the last little bit from the bottles of whiskey in your bar (you know, so you can use them up faster and make room for new bottles). I’m a big fan of Dolin’s sweet vermouth and Fee Brothers Old Fashioned Aromatic Bitters for my Manhattans, but I recommend playing around with ingredients until you find the combination that works best for you.

OSBP-Signature-Cocktail-Recipe-Barrel-Aged-Manhattan-14OSBP-Signature-Cocktail-Recipe-Barrel-Aged-Manhattan-19

There are a couple of ways of barrel aging a cocktail. You could, if you wanted to make a lot, buy an actual barrel, like one of these from Tuthilltown Spirits. The smallest starts at a liter, so this is something of an investment – but could be totally worth it if you really love the cocktail you’re aging. A barrel of aged cocktail could also make for a fantastic gift for another cocktail enthusiast. (Just make sure to soak the barrel in water before you pour in your cocktail ingredients, or you risk having your cocktail seep our all over your counter.)

OSBP-Signature-Cocktail-Recipe-Barrel-Aged-Manhattan-42

Or, you could go the more modest, and much easier route for smaller batches: barrel-aging staves for steeping in a bottle of spirits. Tuthilltown Spirits, again, sells really handy wooden staves, fire-charred and carved to maximize surface area. Yeah, this is the sort of thing you could make yourself if you wanted, but at a few bucks a pop, I think they’re worth it.

Photo Credits: Nole Garey for Oh So Beautiful Paper