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

 Emily Dickinson’s coconut cake recipe.

Pearl Necklace

Lace Wedding Cake

Hanging Flowers

White Lace Clutch

 White Linen Tablecloth

 
White Shortbread Cookies

 

Valentines Day Sneak-Peak

 

 

 

 

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

My One and Only

You are my Sunshine Screen Print

 

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!

Cinco

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.

Something...

Vine Ripe Growth Chart

Modern Floral Half Apron

Spring Cherry Pillow

Lines of Circles Pillow

Modern Floral Pillow

Have a wonderful weekend!

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

Directions

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.