It seems like only yesterday that I was posting about my first baby’s birth announcement, but it has been over three years now! I had a lot more time on my hands that year, so when I gave birth again this past October in the middle of getting ready for holiday sales and fairs, I figured there was no way I would be able to pull off an announcement for this second little guy. One day, while working in my studio between feedings, I grabbed a roll of chalkboard paper, really just some black kraft paper, that I had lying around and quickly sketched up his details. I set the camera without him in the photo and then waited until he was milk drunk to plop him down in the middle of the paper for a couple of shots. It really only took a few minutes of his time and I love the result!
Tag Archives: vintage
I love weird, quirky and vintage holiday decorations the best, but honestly, I can get behind pretty much anything Christmas-y. The first thing most people notice about my tree is how many ornaments are on it…as if they expected me to be tastefully spare! HA! While all of mine have a lot of meaning and sentimental value, I also believe there can never be “too many ornaments”. It’s Christmas! It’s supposed to be just a little tacky in my humble opinion. After the jump, see how my friend made a gorgeous wreath out of paper around their apartment and check out the ornaments I made for my store this year! Continue reading
Don’t you just love getting holiday cards in the mail? I know people are always scrambling to get them out every year, but they are much appreciated…so keep it up or start a new tradition! Tiny Prints has gorgeous designs that are super easy to use online, so there’s no excuse, really. Every year, Jeff and I come up with a fake Christmas album as our holiday card and while I think some of our family members might be a little confused by them, we know how much they all look forward to seeing what we come up each year. If I leave nothing else behind in this world, I love thinking that these weird cards could be floating around out there for many years to come! Continue reading
I jumped on the opportunity to throw my friend’s baby shower when I found out it was a girl. I usually strive for unisex in all things baby until their preference is obvious, but honestly, I wanted to tackle this girly party because I love a good challenge! I break out in an itchy rash whenever I see the “girl” aisle in the toy store even though I totally loved it as a kid. Now that I’m a parent, I’m definitely more sensitive to the gender specific stuff. Rather than give into the unisex themes, I thought it would be more fun to go straight at the stereotype with a tongue-in-cheek uber-girly party with all kitschy vintage teenage girl details. Think pink foam hair rollers, 60’s prom dresses, pleather diaries with locks…you get the idea. Since my friend is a fellow North Carolinian , the theme also accidentally took on a 60’s Southern belle vibe! Continue reading
We figured it was time to find a new place to decorate, cozy up and entertain in since we aren’t quite edgy enough to raise a baby in a garage loft. For now, enjoy this holiday party post, use the recipes (everything was delicious!) and next year, get ready for new-apartment posts and baby nesting!
Our party had a much looser theme than last year, but we encouraged people to wear “vintage holiday” attire….any decade would do. Jeff and I channeled the 60’s, mostly because it was the only vintage maternity dress I could find! Here’s what we served:
- Hot Artichoke Dip with Pita Chips and Toasted Baguette Slices (Martha Stewart)
- Cheese and Meat Plate (Trader Joe’s cheeses, salamis, fig butter and hot pepper jelly)
- Dill Dip With Veggies (recipe below)
- Marcona Almonds (Trader Joe’s)
- Glazed Ham with Mustard (Trader Joe’s)
- Roasted Winter Vegetables (recipe below)
- Butternut Squash and Turnip Gratin (Wine Garage)
- Classic Stuffing (recipe below)
- Touch-of-Grace Biscuits (from The Bread Bible, but these are similar)
- Yule Log (Cake, Filling, Icing (whip this until light and fluffy once it is thickened at room temp), Mushrooms)
- Sweet Potato Bourbon Cake (Martha Stewart I also added a simple orange juice and 10x glaze)
- Hot Chocolate with Gingerbread Snowflakes (Hot Chocolate, Gingerbread Snowflakes)
We served this with raw veggies at the party, but traditionally, my family serves it in a rye or pumpernickel bread bowl with rye and pumpernickel bread cubes (it’s the best!).
- 16 oz. mayonnaise
- 16 oz. sour cream
- 5 garlic cloves, minced
- 1 small (or 1/2 large) yellow onion, minced
- 1 tablespoon dry dill weed
Mix everything together in a bowl and let sit in the refrigerator at least 4 hours before serving.
- 5 cups whole cremini mushrooms, cut into quarters
- 6 cups brussel sprouts, cut in half
- 2 large parsnips, peeled and cut into hunks
- 1 large acorn squash, seeds removed, cut in wedges along grooves, peeled and cut into hunks
- extra virgin olive oil
- fresh thyme leaves
Preheat oven to 425. Line 2 sheet pans with foil and put the mushrooms on one and the sprouts on the other. Drizzle both with olive oil, salt, pepper and thyme leaves. Roast both for 15 minutes, stir and flip and continue roasting until tender and browned, about 5 minutes. Dump both into a serving dish or casserole and toss to combine flavors. Lower the heat to 400 and repeat the process for the parsnips and acorn squash. These will take longer than the mushrooms and sprouts. Toss everything together and add more salt if needed.
I made this vegetarian this year with veggie stock, but I recommend using chicken stock if you have meat eaters around…it’s a lot tastier that way!
- 1 large yellow onion, diced
- 1 1/2 cups chopped celery
- 1 cup butter
- 9 cups soft bread cubes
- 2 teaspoons salt
- 1 1/2 teaspoons crushed sage leaves
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 1 1/2 cups stock (veggie or chicken)
Preheat oven to 350. Toss bread cubes, salt, pepper, thyme, and sage in a large bowl. In a large skillet, cook and stir onion and celery in butter over medium heat until onion is tender. Pour over the bread cubes and toss until coated. Transfer mixture to a casserole dish, drizzle with stock and bake, covered with foil for 30 minutes. Uncover, increase heat to 375 and bake until browned and crispy on top, about 10 minutes.