Mark Ashton E-Catalog

22 Jun

I recently had the opportunity to design an E-Catalog for Mark Ashton. Mark Ashton is a unique retailer that offers high-quality reasonably priced merchandise, including handbags, totes, overnight bags, cosmetic cases, jewelry cases, and other travel related products, all made from various fabrics, textures, and designs.

Below you will see 2 of their collections but they have MANY, MANY more online and located in their store. This catalog will be added to over time.


Color Trends Tuesday :: Kelly Wearstler

21 Jun

Kelly Wearstler is one of the many people I draw a lot of inspiration from. Today I found this awesome photo from her blog, My Vibe My Life:

I’m so drawn to these colors together and plan to use them in my house. My office walls are already about the same as the blue on the statue :)

Mmmmmm Monday :: Antipasto Kabobs

20 Jun

This is an all-time favorite recipe of mine and I’ve had a few friends want the recipe so I decided to post it today! The recipe is from my Better Homes and Garden “Anyone Can Cook” Cookbook :) It’s on Amazon for like $3.00!!

Antipasto Kabobs


  • 16  Refrigerated cheese-filled tortellini (about 2 ounces)*
  • 6 ounces thinly sliced salami or other thinly sliced cooked meat (I love the real Italian Dry Salami)
  • 1 14-ounce can artichoke hearts, drained and halved or quartered
  • 16 large  pimiento-stuffed green olives
  • 16  pickled banana peppers or small pepperoncini salad peppers
  • 16  red or yellow cherry tomatoes
  • 1 recipe Herb-Balsamic Vinaigrette (See Below)


1. Cook pasta according to package directions; drain. Rinse with cold water; drain well. Fold salami slices in half; roll up. On sixteen 6-inch wooden skewers, thread salami rolls, tortellini, artichoke pieces, olives, peppers, and tomatoes. Place kabobs in a single layer in shallow plastic storage containers.
2. Drizzle Herb-Balsamic Vinaigrette or Italian dressing over kabobs. Cover and chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kabobs.
3. *Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese (4 ounces) for the tortellini.
4. Herb-Balsamic Vinaigrette: (I bolded the ingredients I use.)
In a screw-top jar, combine 1/3 cup extra virgin olive oil or salad oil; 1/3 cup white balsamic, balsamic, or red wine vinegar; 1 tablespoon snipped fresh thyme, oregano, or basil or 1/2 teaspoon dried thyme, oregano, or basil, crushed; 1 teaspoon sugar; and 1 clove garlic, minced. Cover and shake well.

Color Trends Tuesday :: KITCHEN

15 Jun

Lately, I’ve been a bit obsessed furnishing and decorating our new house. I’m ALL about BRIGHT COLORS with a base of GRAYS and WHITE. We are also going with  a mainly modern theme with bits of vintage. Below are some inspiration pieces and also a few pieces I have or will be using.


#1: I want a Chartreuse Wall, just like this as a backdrop to my kitchen table…which I plan to get one exactly like this :) Only with different chairs…

#2: I already have lots of orange like this, going on!

#3: Orange and Lime green (happy sigh); Clean lines and white :)


This is the table I’m ordering and I’m considering the chairs also:

but I’m thinking of one of these chairs (6 of them around the table) b/c I like the shape better and it’s not so matchy-matchy :)

or a lighter wood maybe…


Le Creuset is amazing with TONS of bright colors!

and some cute cooking utensils:

TOWELS, etc:

These can all be found at Target.

Color Trends Tuesday :: ChirpChirp Pattern

24 May

I’ve been following Pauline H. Grayson’s blog for awhile now and as I was searching for a new color trend I came across her design that you can use for a blog, notecards, or lots of other things. It’s available for purchase in her etsy shop. I am a  HUGE fan of grays and this is beautiful how it combines it with pink and yellow

I WANT That! Wednesday :: Cave Hotels

12 May

Can you IMAGINE staying at a beautiful “hotel” like this?? WOW!! This place is found in Cappadocia, Turkey. Awhile back, Rifle Paper Co. posted the photos below.

Color Trends Tuesday :: Minty Fresh

11 May

Lately, I’ve been in love with this cool minty color! Check out the awesome places you can find this color. The two images below were found on a couple different blogs. Click on the names above the photos to find out more info about each product.



I WANT That! Wednesday :: Flower Enamel Picnicware Collection

4 May

I am buried in catalog work and somehow, I accidently saw an email from REAL SIMPLE where I found this AMAZING little collection that I just HAVE to HAVE someday!! I’m in LOVE!!

I love vintage.  I love colors.  I love patterns. I love tea.

Sigh…. :)

You can find them at VivaTerra online.

Clarion Hotel Website

2 May

Below is the new design for the Branson Clarion Hotel’s Website. They have an animal print/jungle theme so we incorporated that into the design. You can check out the complete site at

Creamy Veggie Soup :: Dixie Stampede Style

2 May

Are there any fans of the Creamy Veggie Soup from Dixie Stampede out there??? Well, I am a HUGE fan of this stuff!! My friend sent me this recipe so I thought I’d pass it along. It’s perfect for all this cold rainy weather we keep having!

**Not actual photo of the soup, but it looks similar :) Source is here.


4 Tablespoons Butter
4 Tablespoons Flour
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Pepper
1/2 teaspoon Salt (I use a little less)
1 Tablespoon Corn Syrup
2 Cups Chicken Broth
2 Cups Half and Half
1 Cup Finely Chopped Mixed Veggies


In 3 Quart Sauce Pot, Melt the butter and make a Blonde/White Roux by adding the flour, Onion Powder and Garlic Powder. Then add the Corn Syrup to thicken. Slowly add the chicken broth, constantly whisking. Add half and half, slowly, to maintain the consistency. Add veggies and salt and pepper. Simmer (don’t boil) until desired consistency (It could take a good 30 minutes to thicken.


A few tips: Feel free to  use milk, because it’s on hand, and it turns out just as good. It may take a while longer to thicken.
For veggies, buy a bag of frozen mixed veggies and chop them fine in the blender (still frozen).
ALWAYS double the recipe! Try the soup with Garlic Cheese Biscuits! Delish!

Thanks Laura! :)

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