My time management skills.

Are quite flawed. I seem to always come up with new designs and/or products when I am the most busy. I have 7 wholesale orders to work on and yet I felt compelled to whip up and list these new flat notes. Perhaps it's a bit of procrastination? (Oh, and what do you call blogging? Procrastination.)

I'm loving that they are a smaller size (4-bar) than my usual flats. My hope is to come up with a new line of these smaller cards.

I call these "peach sangria" and they come with 100% recycled, kraft envelopes.

Available here.

Tomatoes, tomatoes, tomatoes!

What does one do with a very large bushel of roma tomatoes? One spends an entire Saturday afternoon watching many hours of the Olympics (kinda sad they are over) whilst making many batches of roasted tomatoes and tomato sauce! Then one freezes everything to enjoy come winter when all one can find are pink, mealy tomatoes at the grocery store.

Portland Neighborhoods Series

I spent a large portion of yesterday whipping up some new Portland ACEO's. I decided to focus on the close-in neighborhoods which I am pretty familiar with as we used to live in the NE section of the city. I even came up with a new bungalow stamp which adds some accuracy to my pieces. You can't cruise around these old neighborhoods without marveling at these architecturally significant homes. In fact, it got me thinking about our old bungalow (pictured here). I loved it from the outside, but over the years the interior got kind of chopped up. It definitely had a funky floor plan. But, oh, we did love her and spent many nights sitting on the front porch! The current owners have painted her a brick color which looks great.

The ACEO's are available in my Etsy shop.

Portland ACEO's

Works in progress.

Pie time!

About a month ago I blogged about our raspberries just starting to produce fruit and how we were slowly collecting these red and gold babies for a pie. Somehow time has flown and a pie has finally been made!

I used Bob's Red Mill whole wheat pastry flour and his recipe for the crust. I cooked my raspberries on low with some sugar and a hint of water, but they came out slightly runny. I wasn't sure if I should reduce them or just strain some of the liquid. I did the latter as I didn't want all the raspberries to break up (which they were starting to do). Even with having to kinda wing it, the pie turned out to be a hit. The crust was flaky and tasty...I'm sure that had nothing to do with the obscene amount of butter I used!

So, I'm not thrilled with my vague recipe for pie filling. Would you mind sharing yours?