Wednesday, April 29, 2009

think local

Working for a small business, I've seen the impact first hand that a turn up or down in local sales can do to the bottom line and overall staying power. Think about where you spend your cash & who/what you want to support! Save your local economy!!!!!!!
link to the 3/50 Project

In my neighborhood:

fab entertaining ideas

I absolutely love the images & inspiration boards on Now I need is an excuse to throw a party!!!

Tuesday, April 28, 2009

DIY: cutie baby bibs

As I have quite a few pregnant friends, which in turn equals out to quite a few baby showers coming up, I'm thinking this is a great gift idea. The pattern is downloadable, or just use the pict & stats below for inspiration of your own makings!

buy the pattern here at
The beetle, ladybug and bee bibs are very easy to make. Each bib measures 8” wide (that doesn’t include the ribbon legs on the sides). The length is 9 1/2” from the top of the bib to the bottom (the length of the bib is 7” under the neck). The bibs can be made for girls or boys. They are great for babies and toddlers. The bibs will wash and wear well. I love making these bibs because the ribbon ties are sewn in during assembly so there aren't any closures to hand sew on after the bibs have been finished. The ribbon ties are very functional.

-Fabric rectangles are a guideline –They don’t need to be precise amounts.
-Light to medium weight cotton print fabric – 6” x 9” rectangle for top of bug body, 6” x 9” rectangle for bottom of bug body, 9” x 11” coordinating print for back of bib, 1 1/2” x 3” rectangle for cheek circles (fabric colors will depend upon bug you are making - black & pink/red dot for ladybug body - purple for ladybug cheeks, two coordinating yellows for bee body - pink for bee cheeks, rainbow stripe & green for beetle body - orange for beetle cheeks)
-Fusible fleece – 9” x 11” rectangle
-Iron-on fusible web – 1 1/2” x 3” rectangle for cheek circles
-Sewing thread – white & color that coordinates with fabrics
-Embroidery floss – Fuchsia/hot pink, white & black
-1/2” Satin ribbon – two 13” pieces of a coordinating color for neck ties
-3/8” Grosgrain ribbon – six 3” pieces of black for legs
-Buttons with two holes – two 7/16” black buttons & two 3/4” to 7/8” white buttons (black buttons are sewn on top of white buttons to make eyes)
-Medium rick rack – three 9” pieces of black for stripes on bee

Monday, April 27, 2009


Luv this ottoman for $69.99! (The pict doesn't seem to give it justice. Super cute & chic!)

Thursday, April 09, 2009

graduation invites

In looking for some inspiration for an upcoming graduation invite design I stumbled upon some greatness: see below

link to

link to twentyvolume's photostream

Saturday, April 04, 2009

luv the dress

*20% off everything [Exp. 04/18] Use American Eagle Coupon Code 85963198

Thursday, April 02, 2009

finds o' the day

l.a.m.b. ashton purse

steve madden luckkey pump

nordstrom two-tone cashmere wrap

moschino cheap & chic bag

publish your own online mag

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Of note:
Graphic Designer Portfoilo: Jackie Caradonio
I Love Fake Magazine: Issue #11 We Own the Night
North Lake Tahoe Vacation Planner (check page 36-7 featuring my friend Kari Fergers posing in a Diamond Peak ad)

Wednesday, April 01, 2009

black & white cheesecake squares

Ingredients (makes 24)
* Vegetable oil cooking spray
* 2 cups plus 2 tablespoons all-purpose flour
* 3/4 cup unsweetened Dutch-process cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 10 ounces (2 1/2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 3 large eggs
* 21/2 teaspoons pure vanilla extract
* 8 ounces cream cheese, softened
* 1/2 cup confectioners' sugar

1. Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.


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