xobruno blog - xobruno

Second Friday: Stephanie Brachmann

9/7/2016

We are excited to be featuring new work by Stephanie Brachmann for the month of September.
Stephanie is an illustrator, collage artist, performer and sculptor.
We will be featuring works on paper and print.
Come celebrate with us this Friday, September 9th from 4-7. We'll have libations and snacks and all around good vibes here at the studio/shop. Hope to see you! xo

LABOR DAY SALE!

9/5/2016

We're taking the day off but we're having Labor Day Sale!
Fall is just around the corner... 15% off all ALVAR bags
for your biking, hiking, shopping, schlepping,
and schooling needs. Now until midnight.

Food Friday: homemade KIMCHI (& Bastardized Bibimbap Breakfast)

9/2/2016

Well, we didn't have a First Friday opening because the shop is closed. (But we're having a Second Friday Opening - see above!) Sara is off desert trippin' and I'm chillin' in the sweet little town of Clatskanie, Oregon while I volunteer to gallery sit for the Portland Biennial this week (more on that later!).
So instead my friends, I'm posting this kimchi recipe that I love. I've been cooking with kimchi quite a bit lately and need to make more because it's really quite easy so why do I keep buying it at the store? Because I've been "busy", that's why. Hopefully this post will get me back on the kimchi-makin' wagon! I'll also post my favorite korean inspired breakfast (see below) that you can make with either homemade or store bought kimchi... It's sort of a bastardized bibimbap. I could honestly eat it everyday (but I'd probably have to substitute something for the egg because I can only eat so many eggs a week, ya know?)

above: Bastardized Bibimbap Breakfast

Homemade Kimchi via thekitchn.com:
(Makes 1 quart)

Ingredients
1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (3 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablespoons fish sauce (see Recipe Notes)
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4-6 scallions, trimmed and cut into 1-inch pieces

crappy pic, but delicious results!

First Friday: ALEXANDRA LAKIN

8/2/2016

We are beyond excited to be featuring work by one of our favorite artists, Pittsburgh, PA-based Alexandra Lakin. I've been loving her work for at least 20 years... 2 of her paintings have hung on my walls at every place I've lived since I acquired them, and they have stood the test of time. Her statuettes and paintings will be gracing our space for the month of August, with an opening reception on First Friday (8/5) from 4-9pm. We're also hosting a vintage pop-up in the breezeway with Sugar Mountain Vintage! Come celebrate with us and all of our sister shops at 811 E. Burnside!
Works available for purchase. Please email us at xobruno@gmail.com.

Now online: Flat Fold Wallet

8/2/2016

We have so many requests in the shop for this classic leather billfold, and it's FINALLY available to purchase online! Made with vegtan leather which will patina beautifully with time and use.

today in the studio... small crossbody bags

7/13/2016

Made with a 5-6 oz distressed leather, this little bag holds all the essentials with 4 separate compartments to keep everything organized. Check out this bag in full effect in a lil video HERE. While you're there, follow us on instagram for news and deals!

Sewing a Crossbody bag from start to finish:

This way to our shop/studio...

7/10/2016

Our shop is located just steps off the beaten path @ 8th and E Burnside. Here's a quick video to help you find your way. xo

First Friday: CHELSEA SNOW

7/1/2016

For the month of July, we are featuring an insightful collection of prints, books and postcards by Chelsea Snow titled "Trust the Fucking Process" with an opening reception on First Friday (7/1). This work is part of a year-long writing experiment titled "Instructions for Making Better Choices." We'll be open late (til 8!) serving rosé spritzers and fancy cheeses, along with all our other sister shops at 811 E. Burnside!

In the studio: Vegtan Leather - Why we love it

6/16/2016

We use vegetable-tanned (vegtan) leather for many of our products for a number of reasons:
Mostly because we love the way it darkens and patinas with time and use into a rich golden tan. We love the natural, organic look of it as well as it's versatility and durability. It's the only leather that can take an imprint (used for tooling) and easily dyed.. An all around beautiful leather!

Vegtan is also made without the use of harmful chemicals - basically an old-world, artisanal tanning process that uses the tannic (the "tan") acids naturally found in some plant species by using the barks, branches, leaves and even some fruits (the "veg").

First Friday: JESSE LORTZ

6/1/2016

We can't wait to hang out with you and our featured artist for the month of June, Jesse Lortz. He'll be showing works on paper and selling these rad t-shirts for First Friday (6/3). We'll be open late, along with all the other shops at 811 E. Burnside. Come celebrate with us!