Monday, July 18, 2016

Farm Wayfinding


One of many things I enjoy about working at a Zoo is designing exhibit signage. My first task was creating a comprehensive signage package for the Animal Wellness Campus, which included several large-scaled signs, infographics and wayfinding signals. In May, I was tasked with the ZooFarm which just received a major facelift in the Spring. All of the barns were repainted in bright child-friendly colors, several new animals were added and all of signage needed to be replaced. 


I had about two weeks to create the look, research the animals and photos, determine size, placement and get approval! Needless-to-say, it was quite the test. But, don't we really all work best under pressure (and crazy tight deadlines)? The ZooFarm looks brighter and prettier than ever (mainly thanks to our amazing Horticulture Department), so stop in and say hello– and meet our newest arrivals!






Thursday, July 14, 2016

Vowchella: Summer of Love


The icing on the cake of designing the Fall/Winter issue of Vow Bride is creating the Launch Party Invitation. This issue I'm so extremely proud of the beautiful images, unique stories, elegant design and stunning collaboration of so many wonderful LOCAL businesses.

Wanna know what's really sad? I won't even be able to attend my own party! Flowy, showy and flower crowns is totally my jam!! But, I'll be happily jamming with one of my besties at her Portland wedding and road tripping down the West Coast so I can't be sad for too long.


Saturday, July 9, 2016

Publishing books


We finally did it! Our Honeymoon book is written, designed and on it's way.

Just in time for our next big West Coast trip. Note to self, take better notes this time...

Sunday, July 3, 2016

Bachelorette Party Invites

New to the design portfolio - Bachelorette Party Invites. Unfortunately I can't take credit for this adorable theme, but the designs are all mine! Best of all? I actually get to attend the party as well. Can't wait to celebrate this very special bride-to-be and see what other fun surprises the hostesses have in store.


Saturday, July 2, 2016

Pimento Cheese

So far this has been the Summer of delicious homemade meals. From chicken caesar salads to Mediterranean mash up, I'm glad I added so many food items to this year's 92 Days of Summer list. My next foodie check mark was pimento cheese. I combined several different recipes I found online and am pretty stoked to add this to our dip lineup.


What you need:
8 oz. low fat cream cheese
8 oz. (one bag) shredded sharp cheddar cheese
3 tbsp. mayo
1 jar (4 oz.) diced pimentos, drained well
1/4 tsp garlic salt
1/2 tsp paprika
fresh cracked pepper to taste

What you do:
Mix everything in a bowl by hand and serve. 

Tuesday, June 28, 2016

June Self Portrait


It was brought to my attention almost 10 years ago that I assume a lot of guilt for no reason. It took me a little by surprise at the time, but after giving a bit of thought I actually agreed. 200 percent. But what could I do? It was an emotion that I did not know its origination or how to curve.

Over the years, the level of guilt on certain topics ebbed and flowed. I have managed to get over the guilt of saying no to work projects or plans, I don't feel bad for indulging in myself, for not checking emails on the weekends (occasionally) or responding to texts immediately. Others - leaving home, leaving family and things undone, not keeping in touch with people I've known for more than half my life (and longer) - are harder to swallow. Some days I have an overwhelmingly amount of guilt for overcommitting, not doing or knowing enough, or even for feeling tired and going to bed early.

I'm not sure how I made those strides exactly. Maybe I made myself too busy to embrace that feeling. Maybe my overactive conscience took the backseat to enjoy this new no-second guessing, less self-critical person and found it wasn't so bad. I know my confidence has grown immensely, so perhaps I was just growing out of it. On a recent trip home I was sorely reminded of that nagging sensation by someone I should really care less about. But why? For what reason?

I heard some good advice recently. Do something small consistently. Be 100 percent when you're being something - or someone - you believe is good. And that is enough.

Thursday, June 23, 2016

Mediterranean Night

I'm a big dip person. It's a serious weakness, but a delicious one. With this said, naturally I have two 92 Days of Summer list items that are dips. For this Wednesday night, I tried an original tzatziki recipe that I'm so excited to add to my dip routine. And a falafel recipe that is simple and tasty as well. So, let's go!


What you need:
for the tzatziki (it's ideal to make this first)
1 cup greek yogurt
1 garlic clove, minced
1/2 cucumber
2 tbsp olive oil
1 tbsp dill
for dipping: cucumbers, radishes, bell peppers, banana peppers, tomatoes...you name it.

for the falafel
1 cup fresh parsley
1 cup cilantro
1 cup almonds, peanuts and carrots (almonds are ideal, but I didn't have enough - or of peanuts either so I improvised)
1 can chick peas, drained and rinsed
1 clove garlic, minced
2 tbsp flour
1 tsp baking soda
1 tbsp olive oil, more for the pan
optional: sun-dried tomatoes and/or sesame seeds


What you do:
for the tzatziki 
1. Grate the cucumber and place into a mesh strainer. Lots of recipes suggest letting it strain overnight, even through a cheesecloth...but I did not. I used a mesh colander and was able to reduce enough liquid to my satisfaction.
2. In a bowl, combine the yogurt, garlic, garlic and olive oil. Mix well.
3. Chill in the fridge and add the dill right before serving.


for the falafel
1. Preheat the oven to 375 degrees and spray your baking sheet with cooking spray.
2. In a food processor, combine the parsley, cilantro and almonds/peanuts/carrots (if you are using carrots, be sure to chop first or even run them through the processor first).
3. Add in the chickpeas and chop until smooth.
4. Pulse in the oil, flour, soda and garlic. Here is where you could add the sun-dried tomatoes or sesame seeds.
5. Roll into 1.5-2" balls and place on the baking sheet. You can either leave as balls or pat them down into patties. Either way, top with a little oil.