Weekend project

I've been out of business cards since.....October?

And I really want to do a redesign and eventually I'd like to pay someone to do the whole she-bang for me complete with etsy banners, blog headers, avatars, cards, stickers....the whole shebang.

So I didn't want to print anymore but it's getting a little ridiculous so I spent Saturday afternoon coming up with something suitable for the interim.

I've recently had come into my possession sick printer....and I've been trying to use up this stack of really nice cardstock I bought when I worked for a printing company ummmm....a loonnnng time ago.


So, I decided in the mean time...I would print my own until I use that cardstock up.

I designed them in photoshop.

Simple design and a take off my old cards but with updated colors.


So here's the easy version:

To start:

1) I created one file the size of the finished business card - 2" x 3.5"

2) I laid everything out and saved the original. Then I flattened the image and saved it as a .jpg

3) Then I created a new document letter size -8.5" x 11" and used the guides to create a grid (insert basic math skills here) and copy a pasted my .jpg image onto the grid. I can fit 10 cards on a letter size sheet but I have to trim them out.

This is what that file looks like:



4)Print out and cut on a paper cutter.

Here's the photo that will go in my Etsy listings:



Interesting side note/tip about cutting:
You want to set yourself up a little system so all the cards come out square and straight and all the right size. so 10 cards centered on a sheet will leave you with a border of .75" on the left and right and 1/2" on the top and bottom. So I trim that off first and then cut the main vertical. Then you can trim the long strips of 5 cards down into individuals. I sort of make notes of where I'm cutting on the grid of the paper cutter so I can cut faster and more methodically. It's actually sort of zen...

I know that's kind of hard to picture but if you want I can try to do a tutorial on the cutting thing. What do you think?

True-ing up...vol. 1.2 & an awesome RECIPE!

Soooooo..... I'm down 15 lbs. now! Almost halfway!!!!! And it has been a bitching struggle the whole way, I tell ya.

I love food and the hardest part has been watching my carbs and moderating my portions because I love me some SECONDS and THIRDS! (I can forgo the dessert any day for some extra mashed taters!)

So, my guilty pleasure of each week has been PIZZA NIGHT! I have the blessing of having an actual ex-pizza man in my life. Mike actually can do the twirly dough bit if he wants! So, I get the job of making the perfect dough and I have finally perfected the perfect recipe. I mix the dough, he does the kneading and stretching, and we're all good.

I do the mixing in a bread machine on the dough cycle, because I'm baking deficient. I imagine you could use the same recipe in a Kitchenaid or do it by hand and it would turn out, but don't quote me. I adapted this recipe from Google-ing the term "best pizza dough ever". People who make pizza at home are a cult. And I belong to it.

*I make this dough a wee bit healthier by sub-ing in part whole wheat flour. On my current diet, I use 3 cups whole wheat flour to one cup whole white bread flour. I have also used all variations/mixations of flours and it always turns out...but you may have to add more water as the dough progresses. Add warm water by the tablespoon until you reach the desired consistency. If you use my 3:1 whole wheat method, you will probably end up adding as much as 1/8 c. more warm water to your mix because of the whole wheat flour. If you only use white flour, the recipe should stand.

**or buy store bought dough. not as healthy, but also tasty.

**or order pizza. DEFINITELY not as healthy but also DELICIOUS.

PERFECT PIZZA DOUGH

Add in order to a bread machine:

1 3/8 c. warm water
1/4 c. extra virgin olive oil
2 T. honey
3/4 t. sea salt
4 c. flour
2 T. yeast

Makes 2- 12" pizzas. Great for families or couples who don't like to share toppings (with leftovers if you're on a diet or eat the whole damn thing if you're not, cause you'll want to!)

And you will get THIS!

the mister is a purist so his pizza has tomatoes and peppers and whatever meat we have around the house which in this case is NONE.

and my pizza....

mine has copious amounts of veggies, since i'm watching my weight. this one has grilled eggplant (from the night before) tomatoes, peppers, kalamata olives, spinach, low fat feta, and mushrooms.

Because, in my infinite wisdom, I figure the more toppings I pour on, the less slices I'll eat....and I'm fancy like that. And I feed the border collie the crusts because he enjoys them more than a dog treat and who can resist this face?

I LOVE PIZZA CRUSTS!!!!!!

Indie Craft Parade is almost here!

What?! Only 48 hours until Indie Craft Parade! I'm well on my way to being prepared but still running around like a chicken with my head cut off.

Please stop by and say HI if you're in the Greenville, SC area on Friday or Saturday! I'll be in booth 51!

A few more....

A mellow start to the week.... a little Feist, and plenty of old-skool 80's! Be back tomorrow with some meat and potatoes for a post.....

Sunday's Soundtrack

A few of my favorites meet my Sunday mood. Enjoy!

Pyro.....

Here's a little snippet from the weekend...as I teach my sweet friend Kora, in a not so flattering photo, how to start proper campfires....

In case you can't tell from the photos, we are both wearing Floridity jewelry....hers is custom, but you have to be my special friend Kora to receive one. ;)

Second Saturday Art & Antique Market

Awesome Papercuts by Hannah Barnhardt, available in her etsy shop here

Work by Lauren Bilyeu
Gorgeous paintings by Amy Leigh Rochester
Leather Cuffs made with vintage and antique buttons by Heather Waltonand her etsy shop here
colorful basket of stitched birds by Angela Statzer of Lilly Jane Designs


Well kiddos, the market came and went, all the fuss of getting prepared was rewarded! I'll post my own photos in a bit but I wanted to take a few minutes and post some of the beautiful work of some of the artists there.

A great big thanks to Heather Walton, who organized the show,and Butter Bean Village Market owner, Joni Wellman for being such wonderful hostesses! They also provided some delicious snacks to munch on from the shop! Heather has also started a blog about the monthly market which will be held on the Second Saturday of each month through the fall. The next market will be held August 8th.

Make you smile.....

Still busy getting ready for my market tomorrow! Took a break and watched this. It'll make you smile....

for the love of wine....

With the approaching holiday weekend and wedding season in full swing, I was thinking of a traditional twist on giving the same old bottle of vino. Why not gift a little something extra that will remind them of you long after that bottle is gone?

Clockwise from left:
Wine Bottle Stoppers, variety of colors by janebesspottery $12
Knobby Starfish Wine Stopper by beachcottagelane $25
Captured Pink Ivory Wine Stopper by moonskywoodworks $18
Recycled Bottle Stemless Wine Glasses by ReusefulObjects $40

Cucumbers, Cucumbers, and parties with Cucumbers...

the cucumber salad....yum.
Sorry for my lack of posting. It’s been a busy week here. There’s been a lovely party for Mama Jack’s 70th birthday, Mike’s brother and his adorable family visiting, a family reunion, and prepping my craft fair display just to name a few activities…

As in the South, no party gets done without some yummy home-cooked tureens and with the wealth of cucumbers in my garden, I had no shortage of fresh produce with which to create some good ol’ homemade foods. For the birthday party, I made cucumber sandwiches (oops, forgot pics!), the reunion, cucumber salad. Here are my two lovely cucumber recipes to share that are delicious…

Cucumber Tea Sandwiches

2 bars Neufchatel cream cheese at room temperature (it’s the 1/3 less fat kind)
2-3 T. fresh dill chopped or
1 T. dried dill weed
1-2 T. grated onion (depending on taste)
2 dashes cayenne pepper hot sauce (texas pete's, tabasco or the like)
Several T. of light mayo if spread seems stiff (optional)
Several turns of fresh ground black pepper
Salt
2-3 large cucumbers, washed, and thinly sliced (as thin as you can slice them)
2 loaves white bread, pumpernickel, party bread, or bread of choosing

REALLY REALLY IMPORTANT: It’s a pain but after you slice your cucumbers, you should always layer them in a colander and salt each layer. Cover with a clean tea towel and set colander in a larger bowl and refrigerate for 2-3 hours, or overnight. Salting the cucumbers and letting them drain allows them to release their water content and enables them to be more crispy and crunchy. After removing from the fridge, press the cucumbers with a clean tea towel or several layers of paper towel through the colander, letting the water drip into the bowl. Toss and press and drain again. Repeat until cucumbers seem much drier and most water seems to be removed.

Fold cream cheese, dill, grated onion, hot sauce, and pepper together. Do not salt spread as cucumbers have already been salted. Add several tablespoons of light mayo if spread seems thick.

For sandwiches, spread both sides of bread lightly with cream cheese spread, layer some cucumbers , sandwich together and cut off crusts and cut diagonally. For party breads, spread cream cheese mixture on one side, place 1-2 cucumbers and serve open-faced. Garnish open-faced sandwiches with a bit more fresh dill or thin-sliced roma tomatoes.

Delicious Fresh Cucumber Salad

2 cucumbers, washed and thinly sliced
½ large onion, thinly sliced
2/3 c. light sour cream
2-3 T. fresh dill, chopped, plus sprigs for garnish
Salt
Fresh ground pepper
2-3 T. apple cider vinegar or juice of 1 lemon (I prefer the vinegar taste but lemon will do as well)
1 ripe tomato, halved and sliced

Salt and drain cucumbers as mentioned in above recipe. Salad will be runny and watery if this step is omitted.

Mix sour cream, onion, dill, pepper, and vinegar. Refrigerate while cucumbers are working. Press and drain cucumbers. Fold together with dressing. Garnish with fresh tomato and dill sprigs. Some tomato may also be folded into salad for variation.

As for my sun pickles? They were okay. The recipe worked but I didn’t really care for it. It seemed a bit salty (this from a girl who likes her salt) and they weren’t very crisp. This could have to do with the size of my cucumbers. I added alum, which the recipe noted would keep them crispier, but they were still a bit mushy. I don’t think I will be pickling any cucumbers as mine seemed to grow 4 times overnight, I think it’s due to all our rain. I am go to try my hand at dehydrating some. I’ve heard that they make great chips for dip and are great in soup this way. I’m thinking you could grind them after and the powder to a cream cheese dip for veggies. Hmmmm. I’ll let you know.

Since I planted all heirloom organic cucumbers, I’m going to try my hand at saving the seeds as well. Wish me luck!

wishing you a lazy weekend...

Took a bit of a hiatus today and gathered some cucumbers from the garden. Found this recipes for sun pickles. With luck, I will be enjoying them by Monday. Have a great weekend! Recipe on Monday if they're good!

so good it's stupid.

THIS was my dinner last night. Totally reveling in the fresh ingredients of summer now. We could literally eat fresh tomatoes and mozzarella every day. and have, as of late. Today, I made a delicious dressing of fresh dill, chives, and cucumber for some chilled shrimp. I then made a standard balsamic vinaigrette which i garnished a plate of fresh Roma tomatoes and mozzarella. Paired this with some delicious rosemary focaccia that I bought at the farmer's market.....heaven. So fresh. So good. Rested the tomato salad on top of some spinach. It's a carnal sin to love food this good....

Cucumber Dill Dressing:

1 small salad cucumber (this was a white icicle cucumber from the farmer's market)if using a standard large cucumber or a hothouse cucumber, I recommend using just 1/4 of it, and peeling it first.
1 T. of fresh chopped chives. (several large sprigs)
2 t. of fresh chopped dill (several leafy shoots)
1 t. of Dijon mustard.
splash of white vinegar
mayo to consistency
salt and pepper, fresh ground.

chop herbs and cucumber, as fine as possible. use a food processor for fine consistency but not necessary. add mustard, vinegar, and salt and pepper and stir. whisk in mayo. start with several tablespoons of mayo. if dressing seems runny, add a little more mayo till desired thickness. could also use plain yogurt in lieu of mayo. chill for 1 hour or more.

Basic Balsamic Vinaigrette:

3-4 T. balsamic vinegar
1-2 T. Dijon or stone ground mustard
1 T. lemon juice (if desired, may want to decrease vinegar slightly)
salt, fresh ground pepper, to taste.
3-4 T. extra virgin olive oil

whisk together vinegar, mustard, salt and pepper, and lemon juice if desired. while whisking, add in olive oil in a stream until dressing becomes thick and emulsified. taste. add more ingredients to taste and whisk again.