Product of the Week: Liston Studios
We are starting a weekly blog series, our own “Product of the Week”, to share some of our favorite products with you. To kickoff the series, this week we’re featuring Liston Studios.
Nancy Liston, creator of Liston Studios, spent time in Jackson Hole, before relocating to the high country of central Idaho. Each unique ceramic piece is hand-painted, signed and and made by Nancy in Sun Valley, Idaho. Nancy’s style is a whimsical interpretation of western life. Some of our summer favorites include the moose collection, the cowboy series and the infamous Moulton Barn. She designs so many different pieces, including various size serving bowls & platters, as well as fun pitchers, chip n’ dips, spoon rests and much more.
Nancy’s whimsical painting of the iconic Moulton barn is always a favorite reminder of one’s vacation to Jackson Hole. Quick history for you: This barn is all that is left of the homestead that T.A. Moulton and his sons built between 1912-1945 in the Antelope Flats area (between Moose & Kelly). It’s one of the best photography spots in the valley, with the historic barn, stunning view of the Tetons, and generally herds buffalo roaming around. The barn is actually recognized as “The Most Photographed Barn in America.”
Liston’s fun pieces are terrific gifts! With all the unique pieces she creates, you can find the perfect, thought-filled gift, whether it’s hostess, house-warming or Christmas! They’re also wonderful for remembering that special Jackson Hole vacation. A moose platter would be a great reminder of the moose you saw on your trip here!
To go along with our western/cowboy “Product of the Week,” we’re including a fun, super easy “cowboy-ish” recipe for Beer Biscuits, that would look great served on any Liston plate or platter.
2 cups Bisquick
3 Tbsp sugar
3/4 cup warm beer
1. Preheat the oven to 400 degrees.
2. Combine ingredients in medium sized bowl and mix well.
3. Spoon ample dollops on non-stick baking sheet, leaving room between the biscuits. Bake for 20 minutes, or until golden brown. Makes 1 dozen biscuits.
*recipe by Erin Dann from the “Jackson Hole Cooks” Cookbook