happy mail...

I received the most beautiful letter last week from someone I'd never even met...
I read it and re-read it, over and over all week long. This special person needed to know just how wonderful she made me feel-
I wanted to return the favor and tell her how grateful I was for that. She should receive some Happy of her own in her mailbox!
Here's the card I made for her... it's full of of my favorite things- a cute little bird wearing a crown, some vintage sheet music and a tea cup.
The envelope inside the card has a special message just for her.
Thank you for all the sunshine, Madeline. 



from miss to mrs...

'Tis the season for brides!
I've had several custom orders this month for banners to be used at both showers and weddings. 
The 'vintage' feel of black & cream paper really seams to favor whatever seam binding the brides choose.
For the love of God, I've really GOT to learn to photograph an entire banner...
Rosettes, lots of platinum glitter and yards & yards of crinkly seam binding.
It's really the perfect marriage!



yum... cinnamon buns...

 If you're looking for something sweet on the weekend for brunch, try these cheater Cinnamon Buns!

The original recipe called for a glaze made from powdered sugar, vanilla and heavy cream but truth be told- I think you'd be in a diabetic coma from sweetness overload. These did not need any further embellishing as they were PLENTY sweet.
The 'cheater' part is refrigerated crescent rolls.
You just pinch the triangles together so that you've got one continuous piece of dough...

 Sprinkle on some cinnamon & sugar, pop into the oven and in less time than it takes to make a pot of coffee and set the table, you've got cinnamon buns fresh from the oven!

Cinnamon Buns

1 tube crescent rolls
1/2 cup butter (1 stick)
1/4 cup brown sugar, packed
1/4 cup sugar
1 teaspoon cinnamon

Melt half the butter in a glass pie plate; add brown sugar and stir to combine. Unroll the crescent dough and press the seams together. Spread with the remaining half of the butter. Combine cinnamon and sugar; sprinkle over buttered dough. Roll into a tight 'log' and cut into 8 pieces. Place in buttered pie plate. Bake at 350 degrees for about 20 minutes. 

We ate them fresh from the oven so I can't tell you whether or not they're better cool...
I just know they were good and sweet. Perfect for a lazy Sunday morning.



warm heart...

Do you keep a journal? I've always admired those that do, but find it nearly impossible to discipline myself to the task. 
This year I vowed to begin.
It's a combination of things- a little journaling here and there, a quote I've come across that speaks to me, collage pages that I create when I'm in the mood.
I've never shared any of it here because, well, it's a private thing! 
One of the biggest challenges with this journal is the fact that I need to keep it flat. I'm used to adding dimension with everything I make- could I really be happy without it?
Apparently I can.
As long as there are layers. Lots and lots of layers!
And a bit of sparkle here and there.
Life sparkles... so why shouldn't my journal?



yum... brown sugar glazed chicken...

Oh man. I saw a few pins for a glazed chicken on Pinterest and finally made it the other night.
It was sooooo good. Seriously good. 
I-can't-stop-thinking-about-it good.

Brown Sugar Glazed Chicken
(or... Heaven On A Plate)
2 pounds boneless, skinless chicken breasts (I used tenderloins because I already had them)
1 cup brown sugar, packed
2/3 cup apple cider vinegar
3/4 cup lemon lime soda (I used 7-Up)
2-3 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons black pepper (use less if you don't want it hot and spicy. I love hot and spicy.)

Spray your crockpot well with non-stick spray (or use a liner). Place chicken in crock. Mix remaining ingredients together and pour over chicken. Cook on low for 6-8 hours or on high for 4 hours. Remove chicken; set aside while you make the glaze. Pour remaining sauce into pan over high heat. Stir together 2 tablespoons cornstarch with 2 tablespoons water; stir into sauce. Boil 2-3 minutes until thickened. Serve chicken and glaze with steamed rice. Sprinkle a few red pepper flakes over top if desired.

Clean plate club.


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