Recent Posts

Saturday, January 21, 2012

A day of white

With all of this snow in the Pacific Northwest, all I can think of is white.


Paris Photography Collection

White Lace Dress

image Emily Dickinson’s coconut cake recipe.


Pearl Necklace


Lace Wedding Cake


Hanging Flowers


White Lace Clutch


 White Linen Tablecloth

White Shortbread Cookies



Sunday, January 8, 2012

Valentines Day Sneak-Peak







These and more can be found in my store. Look for more Valentines Day fun!


Sunday, April 24, 2011

My One and Only


You are my Sunshine Screen Print



Wednesday, December 15, 2010

Intoducing Bagaloo!

Insert spider webs, dust and cricket noises

Hey all!

I wanted to introduce my new line of eco-friendly bags! They will replace any plastic baggie or produce bag, helping you to eliminate waste while having a wonderful reusable bag that will last and last!

You can view my entire collection here. I am very excited about this as I have always been a huge advocate for recycling and helping Mother Earth stay beautiful.

I have both unlined and lined baggies as well as produce and bulk bin bags.

Just say no to plastic!

Monday, September 20, 2010


I haven't been posting or even sewing as much as I would like to be, but here are a few items that I have been creating.

Saturday, August 28, 2010


DSC06273 DSC06278 DSC06279





Have a wonderful weekend!

Thursday, August 26, 2010

Polenta Primavera - from the Local Bounty

One of my most treasured cook books is Local Bounty by Devra Gartenstein. This book showcases seasonal dishes that are simple yet hearty and beautiful. I made Polenta Primavera tonight, tweaking it as I went along based on the on-hand veggies I had. I might add that tonight was the very fist time I cooked with white wine. I used a delicious chardonnay and the fruity tangents mixed with the flavorful veggies was an amazing pair. I will be cooking with this wine more often.

One vegetable that was showcased was my lovely chard that has been growing the past few months.

It was tender, mild and such a treat. Of course I under estimated the amount of shrinkage so next time I will be cutting double the amount.

Polenta Primavera from Local Bounty

Ingredients – 2 servings

  • 4 - 1/2 inch slices of pre-cooked polenta

  • 2 tablespoons olive oil

  • 1/3 sweet yellow onion, sliced into large pieces

  • 1 tablespoon minced garlic

  • 1/3 red bell pepper, sliced into small strips

  • 1 cup sliced mushrooms

  • 1/2 cup fresh of frozen peas

  • a few handfuls of fresh green beans, washed and cut into 3 inch pieces

  • a large amount of chard (depending on the size of leaves – it will shrink down 50% or more)

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup white wine

  • salt and pepper


Sear of bake the polenta. If baking, preheat oven to 375 and lay polenta slices on a baking sheet. Cook for 10 minutes on each side, or until crispy on the outside. If searing, place a few tablespoons of EVOO in a skillet and sear each side of the polenta until crispy.

Add 2 tablespoons of EVOO to a large pan on medium. Add onion, red bell pepper, mushrooms and a pinch of salt. Sautee for about 5 minutes. Add garlic, peas, chard, beans, parsley, pepper and another pinch of salt. Cook for another 5 minutes. Add white wine, cover and cook for about 10 minutes, or until wine is mostly cooked out.

Serve vegetables over the polenta.