It's pretty fantastic what you can accomplish in a few text messages!
A dear friend was hosting a brunch for the arrival of her friend's third child (yes, third ;). She sent me the invite via text and asked what I could come up with to dress up the tables. Luckily for her I had some foliage in the mint and dark turquoise already crafted up. I also just received a rather large shipment of felt in all the pinks and blushes to match perfectly.
Within a few days, I finished up four bouquets and gathered these vintage vases (leftover from our wedding) for baby sprinkle/shower/brunch centerpieces. Mom is going to put them in the nursery and what a nice little welcome for baby Charlotte!
I'm participating in the March Meet the Maker Instagram challenge this month. It's my second year and only at seven days in, and I'm already feeling so inspired! Even though several of the prompts are the same as last year, I have pushed myself to think outside the box - and even plan ahead on lots of the themes. I'm really enjoying seeing all the so-talented makers out there and finding tons of new wonderful handmade goods that I can give as gifts in the future.
So, my goal for March is to complete the challenge (follow me here)! And to also set up a few new outlets or creative collaborations for Fairview Place. Maybe a class? Maybe some new perks on the shop... Let's see what the rest of March has in store for me!
I feel like these are a little reminiscent of the old school Rifle Paper Co. flowers....my my how they've changed their offering! I had no idea. When I was in college I applied to be an intern and it was just stationary. Although that was about 10 years ago!
I'm practicing some new flowers with my adorable felted pom poms.
What you need 1 spaghetti squash, whole 1 tbsp olive oil 1 tbsp ground cumin 1 tbsp chili powder
1-2 cloves garlic, minced
1 tsp paprika 1/4 tsp salt 1 green pepper, chopped
1 yellow pepper, chopped
1/2 onion, chopped 4 roma tomatoes, chopped 1 cup frozen corn 15 oz can black beans, rinsed and drained 4.5 oz can diced green chilies cheese, greek yogurt, green onions and cilantro for topping
What you do 1. Preheat oven to 400 F. Half the spaghetti squash, scoop out the insides and place cut-side down in a glass baking dish. Add a bit of water to the bottom and bake for approximately 45 minutes.
2. When the insides of the squash easily shred into pasta-like pieces, remove from the oven and put all the squash in a bowl. Set aside.
3. Heat oil in a large skillet on medium heat. Add peppers, onions, corn and garlic. Saute until just fragrant.
4. Stir in tomatoes, black beans and chilies. Coat with cumin, chili powder and salt. Let simmer another 10 minutes or until veggies are at your desired consistency.
5. Place a cup of the spaghetti squash on a plate cover with a hearty helping of the black bean mixture and top with your favorite condiments.