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Greetings!
September has always month of true transitioning for me - but I'm not just talking about the weather and the seasons...
Had a great summer with both kids home from college. They were really busy, but managed to entertain us with their stories of the day during family dinners whenever possible. I slept like a baby just knowing they were home. They turned 21 last month. Wow. Adults. Really weird considering that they were ten just yesterday.
So we went to Vegas. Had a blast. (Read about it here - click on " what happens here stays here") Then we came back and started preparing for them to move back to school - only this time they were moving into their first apartments (Yep - this is the transitioning part. For me.) There was so much to do. We went at breakneck speed 24/7 for three weeks, and then (POOF!!) they were gone. They are settling in and loving it - and I am slowly re-adjusting to life without them. As it stands, I have a very busy fall schedule which leads right into the wild & crazy ride of "the holiday season" in the world of retail!! So I guess it's all good. By the time I finally have a chance to come up for a breath - they will both be home for winter break! And I will be ready!!
 | | London phone booth...in Vegas! |
Cheers!
Cathy |
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Last minute summer tips...
Cold drinks, slippery with condensation, can slide around on a plastic or metal tray, so line it with a sheet of cork to hold glasses steady. Rolls of cork sheeting, about 1/8 inch thick, are available at office-supply stores. Trace the bottom of a tray onto a piece of cork, and cut it out with scissors. Affix cork inside tray with double-sided tape.
Grilled vegetable slices add color and flavor to cookouts, but the small pieces are prone to dropping through grill grates. To give them a safety net, put slices of summer squash and other produce on a stainless steel cooling rack placed directly on the grill. The tight metal grid will keep vegetables from falling through the cracks.
To prevent condensation from forming an unappealing icy crust on ice cream, you can press waxed paper against its surface before you close the container. Follow this process each time, and every scoop will taste as fresh as the first.
Beef up your condiment offerings for burgers and sandwiches with these four easy blends. Start each with 1 cup mayonnaise and 1/4 teaspoon salt; then add: peppers (1/4 cup, finely chopped); Kalamata-olive puree (3 tablespoons); sun-dried tomatoes in oil (1/4 cup, drained and finely chopped); or pesto (3 tablespoons). Don't leave mixes outside for more than two hours; refrigerate in an airtight container for up to 5 days.  Take advantage of berry season with a colorful, flavorful spread: fresh fruit butter, delicious on bread, scones, and bagels. We used raspberries, but any kind would be tasty.
To make it, put 1/4 cup berries, 1/8 teaspoon salt, and 1/2 cup (1 stick) softened unsalted butter in the bowl of a food processor. Process until well combined. Refrigerate the mixture in an airtight container for up to 3 days, or freeze for up to 1 month. Tips gathered from the Martha Stewart website... but the pic of the berries was all mine!! |
 | | Creations booth @ Trendz |
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Don't Miss Out!!!
 Have you joined me on my Creations Facebook page yet? If not - Here's a sample of what you missed this month... Recipes for pizzas, rum cocktails, Cream Puffs w/Dark Chocolate Sauce, Strawberry Lemonade Cupakes, Cherry Lemonade w/vodka...
Special "non-advertised" specials, discounts & promotions, notification when I had an unscheduled "Sample Saturday" @ Trendz, previews on "Trendz First Thursday" specials & samples, info on our "Summer Blowout Sale"...
Links to help you "revamp your kitchen routine" and weeks 1-3 (of 4) in the "Let's eat Workshop", wine tips and trivia, info on new products and hand-painted glassware...
OK - Now the good news... It's not too late to join on and catch up! Simply click the link that will take you to my page and then click on the "like" button when you get there. All the posts are there; just keep scrolling down...so you can catch up on every single recipe and tip!! Even better - you won't miss anything in the future!!
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Hummus
I love my hummus. After you try my recipe, you will never want storebought hummus again!! Seriously! And it's really super easy to make! Here's the recipe, but be sure to read my comments at the end, as well.
2 cloves minced garlic
1 15.5-oz can chick eas; rinsed & drained
3 T. lemon juice (try to use fresh!)
2 T. olive oil
2 T. sesame tahini
3 T. water
1/4 t. cumin
pepper; to taste
1/8-1/4 t. Tabasco sauce; optional (to taste)
Dump all of the ingredients into the food processor and puree to the consistency of your liking. Some people like their hummus kind of "chunky", and some like a very smooth hummus. If it is not smooth enough for you, add a bit more olive oil and continue to puree.
This is a great recipe because you can tweak it and make it your own. Add more or less garlic. Want more/less lemony taste? Simply adjust the proportion of lemon juice to water to equal 6 T. total. Add more, or completely eliminate, the Tabasco. Add in fresh herbs (I added in fresh rosemary from my herb garden today). olives or roasted red peppers (drained and patted dry). There are so many possibilities! Just have fun with it!
Serve with a drizzle of olive oil, and garnish with some whole pitted olives. In the pic you will see that I even sprinkled with some black sesame seeds, just for fun. Great with carrots, raw veggies, warm pita bread or crackers. I love me some hummus!! |
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Bad news/Good news...
As much as I hate to do this, I am going to have to raise some of my prices - starting with my hand-painted plates...! The shipping costs are killing me - My last shipment had a 50% shipping ratio!! A $300 order cost me $450! (And you thought tax rates were high!!) On top of that, the actual cost of my plates went up as well! This economy sure makes running a business challenging!! So the new price on the 10" plates will be $30, and the new price on the 12" plates and the Appetizer plates (set/4) will be $38. This includes "quote plates" and "Monogram plates" - but not "Custom order" plates.
So you are probably wondering what the good news is...? Well, I've decided to delay the price increase until October 1 - so all orders placed this month will be at the current pricing. ($26 for a 10" plate and $36 for the 12" plate and Appetizer plates - set/4) That way you can take advantage of the delay and get your "to-do" list checked off before the price increase goes into effect... Holiday orders, Birthday, Anniversary, Happy Housewarming...
(Cuz I love ya - that's why!!)
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DREAM
INSPIRE
Take Chances
CREATE
Experiment
IMAGINE
ENVISION
Just thought I would share... this is hanging on the bulletin board above my desk | |
 | | My mom & dad - Spotted by the paparazzi shopping @ Trendz while in town recently... |
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