Search This Blog


Wednesday, May 27, 2015


When I had a bride ask me to help her with this project, I was all in!   I mean it's not too often that you're asked to bling some Vans for the Bride and her Flower Girl!
I've had the pleasure of making this particular Bride's wedding veil (which I can share after her wedding) and was happy to help out on this follow-up request.  She knew she wanted the shoes covered with lace, it was up to me to make it happen.

I have a plastic tub of all sorts of fabric and lace remnants, so I was able to pull this off by just digging through my bin and then adding pearls, and rhinestones for some additional bling.

The Bride's gown is ivory, so that's the reason for her shoe color, versus the Flower Girl's dress, which is white.

For the laces, I added a matching satin ribbon for the Bride's shoes and lace hem tape for the Flower Girl.  Although, the Bride did mention she's probably going to use a yellow ribbon for the FG to match the color of her cute!
This was a nice change of pace for me...and fun too!  I know these gals are going to be comfortable, not to mention a couple of wedding day fashionistas!  Can't wait to see some pics!

Wednesday, May 20, 2015


This is a wonderfully light and fresh seafood dish which can be eaten as a topping to a chopped salad or as an appetizer with tortilla chips.  It is made with fresh fish which is cooked without the use of heat, but rather through the acid reaction that happens when citrus juice comes in contact with the fish.
It's really easy to make and includes a great assortment of fresh veggies to give it an awesome flavor!


1¼ lbs. mild fish (tilapia, mahi mahi, halibut)
½ cup red bell pepper
1 clove minced garlic
¼ cup chopped celery
*¼ cup chopped and seeded cucumber
*¼ cup habanero pepper minced (optional)
2 stalks of chopped green onion
1 tsp. kosher salt or ½ tsp. table salt
1/3 cup fresh lime juice (about 4 limes)
1/8 cup minced cilantro


Chop the fish into bite sized pieces and store in the fridge.  Meanwhile chop and mince up the veggies.  Add the lime juice and salt to the entire mixture.  Mix well.  Store in the refrigerator for an hour.  Add ground pepper to taste.

*I chose not to add the cucumber or pepper since I'm not a fan of either and I thought the flavor was still robust and totally yummy!


Thanks to for the recipe!

Monday, May 11, 2015


I made this set of invitations for a very special couple (son and his fiance') who are getting married this coming summer.  I've already shared their "save-the-dates" on my Facebook page, but I've been anxious to share the invitations.

Their theme is rustic chic, romantic and elegant......they'll be married outdoors with Mt. Hood as the backdrop.  It should be spectacular!

The burlap and lace look was fun to design and with some great collaboration via text and email, with my "daughter-in-law-to-be" we landed on just what she was looking for.
I used Kinko's for printing, Hobby Lobby for the Kraft paper/twine, and Staples for the cream colored card stock.   I ordered the burlap and lace online since I could get some great bulk discounts.

I also made the rehearsal dinner invitations....I used the same paper cutter and "rubber stamp" font that I used for the Save-the-Dates.  If you look closely you'll also see a burlap/lace printed background.

I'll have much more to share after the wedding since I made other goodies for the wedding day, including several flower girl dresses and the wedding gown!  Can't wait to share!!

Sunday, May 3, 2015


This recipe is so easy.....and simple why not give it a go?

They taste like mini peach pies, without all the muss and fuss and can be ready to eat in about 30 minutes.  I clipped it out of a magazine some time ago and finally decided to try it.  I've since learned there's a whole website of recipes using Pillsbury products that I'm going to have to try......


1 can crescent rolls
1 large peach, or nectarine
1 tsp. lemon juice
4 Tbsp. granulated sugar
1 tsp. cinnamon


Preheat oven to 375 degrees.  Slice up the peach/nectarine into ¼ inch pieces; no need to peel.  Once finished place in a small bowl and toss with the lemon juice.

Mix the sugar and cinnamon together in a small bowl.  Separate the dough into 8 triangles. Sprinkle with the sugar/cinnamon mixture reserving about 1 Tbsp. 

Add pieces of fruit to each crescent leaving about 1" from the short pointed edge.  Roll the point over the fruit and continue rolling to the other edge.   Sprinkle the remaining cinnamon/sugar mixture over the top.  Bake for 13-15 minutes until golden brown.   Enjoy!