Archive | June, 2011

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.

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