Busy with the Cricky Sneak Peek

Oh hello! It is sneak peek time!!!  I have spent the last two months creating a new product which will release later in July.  It is a product that I am proud of and very excited about. In fact, I cannot wait for you to see the entire finished product!!

So until the official release, I am going to give you weekly tease-peeks.

This week's peek is called ......... Oops, I cannot tell you the name yet.

First Snap! ... Dana and Mark's Wedding at Astor's Beechwood

Coming soon...Dana and Mark married at Salve and an amazing! reception at Astors Beechwood Mansion. They had a fantastic day with the likes of Raina Dawn Events and Buzz Media Company on hand, you won't be disappointed!

soho hearts caught our eye

Dying to know where Roxy Olin got her necklace on last night's episode of MTV's The City? Soho Hearts!

The "Twisted Robe Pearl Multicolor Necklace" ($139) is just one of the pieces from Soho Hearts luxurious & trendy line. Soho Hearts has become a favorite of Hollywood's most stylish starlets including Whitney Port and Kelly Osbourne.

If you missed last night's episode, watch it online at www.mtv.com.

It was an . . .

...itsy bitsy, teenie weenie, yellow polka dot bikini!

I thought we'd finish off Desserts for Dudes month by giving the guys a little eye candy cookie.

As Mr. E probably has guessed, this is as close to a bikini as I'm getting in this lifetime (or the next).  Enjoy, honey.

The bikini cookies are really simple  I outlined and filled in yellow royal icing; I used a combination of AmeriColor Lemon Yellow & Egg Yellow for this color.  The dots were dropped on while the yellow icing was still wet.  (A video of this technique is available here.)

To make the palm trees:

• Using #2 tips, outline the branches in green and the trunk in brown royal icing (AmeriColor Avocado and Leaf Green mixed, AmeriColor Chocolate Brown). 
• Thin the royal icing with water to the consistency of thick syrup.  Cover with a damp dish towel and let sit several minutes.
• Stir gently with a rubber spatula to break any air bubbles that have risen to the surface.  Transfer to squeeze bottles.

• Fill in the trunk of the tree in brown.
• Fill in the leaves in green.

• After 1 hour or so, add the details to the truck in piping consistency royal icing, using a #2 tip.
• Let dry overnight.

• Prepare a "sanding sugar station."  You'll need:

1. meringue powder mixed with an equal amount water
2. sanding sugar
3. small paint brush
4. coffee filter

• Paint the meringue powder/water mixture over the edge of the cookie.
• Holding the cookie over the coffee filter, sprinkle on the sanding sugar. Shake off excess onto the filter.  
• Use the filter as a funnel to refill container of sanding sugar.

So, what did you guys think of Desserts for Dudes month?  I'll tell you our favorites:

• beer and hot dog cookies
• mocha toffee-crunch terrine
• Darth Vader cookies
• zucchini spice cupcakes

Alrighty...Desserts for Dudes month is officially over.  Bring on the pink and sprinkles!

Cindy Christenden in Miami

This pristine white Miami, Florida home was designed by Cindy Christenden.
ENJOY!

Refreshing...

Now on to Embracing Etiquette With Teresa...

How to React?

Your dignity relies on how well you handle a response to rude behavior. There are many areas in which you must react appropriately and they include while shopping, at work, when out in public, and phone provocations.

There are appropriate ways to handle rudeness in all areas, and it is important to be respectful and rational in your approach.

Tomorrow we will cover “When Shopping?”

See you soon,
Teresa
xoxo

Yes, Even More Vegas Layouts

I am still scrapping away on the Vegas/Grand Canyon trip.  I am not sure if I am even halfway finished yet.  I did order close to 300 photos for the digital photos.  What was I thinking????  Oh yes, that my memory is failing and my scrapbooks will capture my memories for me.

I only had enough photos of the New York, New York casino to justify a single page layout.  Fortunately MFK reminded me that I had this map and I WOULD want to scrap the map.  Great idea Kathy!  Plus it gave me a matching page. 

I used Destinations cartridge for the Statue of Liberty cut on the NY, NY page.  I am soooo please that I purchased that cartridge. It has a lot of useful cuts. 

The Welcome to Las Vegas cut is from SCRAP YOUR TRIP, one of my favorite online scrap stores.  Julie always has the best custom made die cuts and the best papers for any travel of special interest.

Don't forget to leave a comment under the previous post if you are interested in being in the drawing for a $25 Custom Crops Gift Voucher!  The drawing will be held on Thursday!

Winner for the Wags 'n Whiskers blog hop!!!

I was one of the lucky blogs that gets to choose a winner from the Wags 'n Whiskers blog hop this past weekend! The winner will receive two digital images of their choice from the brand new collection, Let's Party!! So without any further ado, here is the winner!!!

And lets go find out who #30 is......

A huge CONGRATS Cathy! Please contact Nikki at  nichola.fairbairn@googlemail.com  with your choice of two digital images from the new collection which you can see right HERE!

Thanks so much to everyone that played along! Have a fabulous week! Hugs!

The Original Photo Lounge by Snap! Jillian + John at Linden Place

The Photo Lounge..It's ALWAYS a hit!

We have a number of fun backdrops to 'jazz up' the Photo Lounge experience.

Not that is needs 'jazzing'... because it's so awesome on it's own.

Right?!

Dream lookbook shoot :: All my local favorites

I feel so lucky to know such talented ladies in the Portland, OR area. I was absolutely thrilled to have a chance to work with all of them on a recent shoot for the new Twigs & Honey lookbook (coming soon!). I hope to make this a habit! ;)

Accessories: Twigs & Honey
Photography: Lisa Warninger
Styling & Flower garland: Chelsea Fuss
Dresses: Elizabeth Dye
Makeup/Hair: Madeline Roosevelt
Models: Olivia Bee (top) and Kate Troedsson
Thank you!! (Also, thank you to Jade for being the third lovely model: photos to come! and Amy, my big sista, for being an awesome assistant)

Papertake Weekly - In stitches

It's time for a new challenge at Papertake Weekly, and this week we're sponosred by Simon Says Stamp!! Dawny is challenging us to use stitching on our project, and it can be any kind of stitching. Either actual stitching or faux with a pen or rubons. I used machine stitching on this one. I chose this adorable digi image from Whimsey Stamps. I knew as soon as I laid eyes on this image that it was going to be perfect for this wedding card.

The cardstock is Bazzill and papers are digital from Nitwits. Flowers are from Wild Orchid Crafts (of course). I used lots and lots of Kaiser flat backed pearls on this one. I didn't have any of the swirls, so I just made my own. I think they turned out ok, huh? What do you think? The bow is made from May Arts Silk Ribbon, and I hung a heart and key charms from it. Made a matching envelope box to go with it, and called this one done!

That's it's for today! Please be sure and pop over to Papertake Weekly to see the fabulous creations from the rest of the design team. Then grab you paper and glue, and maybe you'll stitch your way to a prize from Simon Says Stamp!! Thanks for stopping by to see me today, and hope to see you back again soon! Hugs!

Presenting ... Mr. and Mrs. Joseph Taylor Bass

The Waters Chapel

My son, Joseph Taylor Bass, married the beautiful Lindsay Epton at the Waters Chapel this past Saturday. The mother of the groom, who just happens to be me, couldn’t be happier. Would you think I was bragging if I posted a couple of photographs? You are correct if you guessed yes! So… here is the beautiful couple.

Mr. and Mrs. Joseph Taylor Bass and ...

their wedding party and  ...

 the soon-to-be Mrs. Bass (Lindsay) and Miss Angela (my other precious angel)

at the rehearsal dinner.

Congratulations, Lindsay and Joseph!

I love you,

MOM

Now on to Embracing Etiquette with Teresa...

The Dirty Dozen: Today’s Rudest Behaviors

They are as follows, exactly as quoted in Emily Post:

• Telling racist or ethnic jokes, which not only insults the listener’s intelligence but smears entire communities

• Using four letter words and other obscenities in public without any reservations – especially in the presence of children

• Doing the “cell yell” – conducting a cell phone conversation so loudly that those around you wonder if your phone mate is hard of hearing

• Treating a salesperson, food server, or any other service provider as someone who is beneath you

• Letting kids run wild or make constant noise in restaurants, supermarkets, theater, and any other public or private place

• Endangering others on a busy expressway by playing NASCAR wannabe: zipping from one lane to the other while driving like a maniac and not even bothering to signal

• At a youth sporting event, abusing the referee, coach, or opposing team’s players because your child’s team has suffered what you consider wrong

• Fouling the sidewalk with spit, trash, or pet poop left unscooped (You KNOW that this infuriates me!)

• On public transportation, staying planted in your seat when an elderly, pregnant, or disabled person obviously needs it more

• Charging thoughtlessly through crowds – especially when skating, riding a bike or electric scooter, or pushing a baby stroller

• Butting in, whether jumping into a checkout line in a store or taking a parking space that someone is clearly waiting for

• Lighting up to smoke tobacco in a roomful of nonsmokers – and adding insult to injury by not asking permission beforehand

Thank you, Emily!

All of this behavior makes the average, decent person furious but there are many who just don’t “get” it! Please pass this on.

Tomorrow we cover “How to React?”

First three photographs by Ann Wade Parrish, Photographer.

See you soon,
Teresa
xoxo

Clever Gambrel

Another lovely home by Steven Gambrel. Imagine sitting there on the water's edge like that. So gorgeous.

Carob-Almond-Banana Smoothie

Almond milk smoothie with carob and banana.

It's the little things in life. So they say. And today I would agree- wholeheartedly, in fact, with every rebel piece of my dairy-free chocolate verboten heart. The heart that beats without the comfort of gluten, without the silky swirl of cream, without the sexy burn of Tapatio sauce and raw red onion. The heart that misses Penne Arrabiata and roasted tomato salsa. The pragmatic heart that now beats on a mission, to quell this monkey gut of mine long enough to heal a stubborn duodenal ulcer.

And that is why, Babycakes, no chocolate will grace my tongue. Or peppermint tea (which I drank by the gallon to calm said monkey gut). Apparently chocolate and mint exacerbate little things like hiatal hernias. And, oh yeah. Holes in your duodenum. 

The things you learn. Better late than never.

Read >>

Gluten-Free Blueberry Crumb Cake Recipe

Blueberry crumb cake- gluten-free summer goodness.

Blueberries are in season so I thought I'd reprise a favorite recipe of mine. A tender blueberry crumb cake. Perfect for sharing with a friend.

And a glimpse back. Blogging is like a time machine. You get to thumb through not only recipes but bits of life and places you no longer inhabit. A year ago we were stuck in New Mexico, chained to Ojo Caliente by the unraveling real estate market, watching our nest egg crack and wither and blow in the dust to oblivion.  A year ago I wrote this post about coming to Santa Monica. ~Karina

Sometimes in life- when you least expect it- the stars are kind. Synchronicity smiles. And disparate pieces of your dreams bump up against one another and nestle snug into place. I'm referring, of course, to my dream of California. Summer by the Pacific, walking the beach, shopping the Farmers' Market, reuniting with my sons. Cooking. Writing. Haunting book stores and coffee shops.

I've been trying to get there for two years.

No, the house hasn't sold yet. But Plan B is under way. We found the elusive summer rental. Just when I thought it wasn't going to happen. A sublet in Santa Monica. In the nick of time. A lovely, light filled creative space. With a sweet kitchen. So I am back to making lists, mapping our drive south to Flagstaff, AZ, turning west to aim for the coast. I am lying in the dark alert, at 3 AM, pondering not the mysteries of the collective unconscious, not the properties of desire and effect, quantum attraction and Zen detachment, but favorite flavors of chocolate chip cookies. I am imagining herbed sandwich wraps (recipe soon!). Bags of salted popcorn. iTunes playlists. And this, a new blueberry cake recipe I felt inspired to bake. With a cinnamon crumb topping.

I think it's perfect to pack for a two-day road trip, don't you? Or even a two minute trip, scooting across the back yard barefoot to visit your best friend and neighbor. She'll make the coffee. Or iced chai. While you unrap the cake you get to eat, too.

Read >>

Layered Tortilla Omelet with Homemade Salsa

Are you lucky enough to have a vegetable garden this year? If not, do you go to the local Farmer's Market? I have both options and tomatoes are starting to be everywhere! Gorgeous heirloom tomatoes, cherry tomatoes, grape tomatoes, bright yellows, reds, multi-colors everywhere I look. A great way to show off fresh flavors and colors is with as little prep work as possible, least amount of additional ingredients; allowing the food to speak for itself.



Fresh salsa screams juicy, sweet flavors and gorgeous colors. The layered tortilla omelet is just as much fun to put together and a great base for toppling on large spoonfuls of the colorful salsa. I added the recipe for making your own red sauce. This sauce is made for adding heat in the tortilla omelet. There will be a lot left over so freeze the excess for later use . . . maybe to make this omelet again.



The tortilla omelet works great for breakfast, brunch or dinner served with a chilled, light and fruity white wine.

Layered Tortilla Omelet With Homemade Salsa

Ingredients:
9 large eggs
1 1/2 t. salt and a few turns of freshly ground pepper
1 t. thyme
1 t. oregano
1/2 t. butter
3/4 c. chopped scallions
4 eight-inch flour tortillas
2 c. red or green enchilada sauce OR Red Chile Sauce (RECIPE FOLLOWS)
1 c. cream cheese (even better, use queso fresco if you can get it)
4 ounces goat cheese
1 1/2 c. grated Monterey Jack cheese
***OPTIONAL:***
RED CHILE SAUCE
2 T. olive oil
1 medium onion, coarsely chopped
1 T. Dijon mustard
3 to 4 T. chile powder (I mixed mine; 2 T. New Mexico and 2 T. California chile powders)
1 t. sugar to cut down acidity in tomatoes
3/4 c. beer (Corona or XX Mexican beer would be appropriate, or substitute sparkling wine)
1 t. soy sauce
1 t. oregano
1 t. ground cumin
10-12 ripe Roma tomatoes or 1 1/2 cans of fire-roasted tomatoes
1/4 c. red chile puree (I will post the recipe for homemade puree)
OR substitute canned red chile sauce
2 t. balsamic vinegar (or to taste)
Salt and Pepper to taste



TO MAKE THE OMELETS:
Preheat oven to 180 degrees F. Grease a baking sheet (or use a silicon mat), spread 3 of the tortillas on the sheet and place in the oven to get warm.

Beat the eggs with the salt, pepper and herbs in a quart-sized glass measuring cup to make it easier to divide the eggs in three parts.

Mix the cream cheese and goat cheese together.




Melt 1/2 teaspoon of butter over medium heat in a skillet the same size as the tortillas. I used my 8-inch crepe pan. The perfect size! Pour in 1/3 of the egg mixture. Cook until the edges get dry, which will only take a few minutes.Then lift out the flat omelet with a large spatula and place it directly onto a flour tortilla on the warmed greased baking sheet. Repeat two more times, keeping the omelets warm in the oven until the last one is ready.






TO ASSEMBLE:
On the baking sheet, ladle 1/4 of the sauce over a tortilla/omelet and crumble 1/3 of the cream cheese mixture and 1/4 of the jack cheese over the sauce. Sprinkle 1/3 of the scallions on top.
Place the next tortilla/omelet on top and repeat. Repeat again with the third tortilla/omelet and place the remaining plain tortilla on top with the last of the sauce. Sprinkle the remaining jack cheese over the top.

Increase the oven temperature to 350 degrees F.
Make a tent out of aluminum foil so that you can cover the stack without touching the top, or all of the cheese will stick and come off on the foil. I also spray the foil with PAM just to be sure.
Bake at 350 degrees F for 15 minutes until the tortillas and omelets are heated through and the cheese melts. Remove from the oven and let the stack sit for a few minutes so that the layers don't slide. Cut it into wedges and serve with Fresh Salsa over the top.

OPTIONAL RED CHILE SAUCE DIRECTIONS:
In a saucepan, saute onion in a little bit of olive oil until soft. Add mustard and chile powder. Cook for a few minutes to soften the rawness of the chile powder. Stir in beer, soy sauce, oregano, sugar and cumin along with the tomatoes. Cook over medium heat for 20 minutes. Add more beer if the mixture looks dry. Remove the pan from the heat. Let the mixture cool a few minutes and then puree using a blender or food processor.

Return to a low heat and add the chile puree or red chile sauce and balsamic vinegar. Cook a few minutes more to marry the ingredients together.





Add more of the beer if needed for a good spreading consistency. The sauce will have a strong chile taste. It is suppose too. You want to taste a little heat in the tortilla/omelet but you will not taste the sauce itself.




Chunky Garden Salsa

Directions:
1 heirloom tomato; preferably yellow
4 Roma tomatoes
1/2 sweet onion
1 roasted red pepper from a jar
1 jalapeno pepper, stemmed, seeded and chopped fine
Zest of 1 lime
Juice of 1 lime
3 cloves of garlic puree using a garlic press
1 t. cumin
1/2 t. cayenne pepper
salt to taste
1/3 c. fresh cilantro, chopped




I chopped all my ingredients by hand (instead of using the pulse button on a food processor) because I wanted large chunks and less juice. Stir together and allow to sit in the refrigerator overnight. Love how the flavors mingle.