Squares

© Leigh 2010







I am doing a series of square size vintage feel prints that will be available starting tomorrow. Here are just a few, the second from bottom one being an actual vintage print that I edited and the rest from my trips.
I hope you had a wonderful weekend (I am quite happy to me moving toward March as a matter of fact) yes that much closer to Spring my friends!! xo *btw totally spaced my recipe wednesday this week, will make sure to get one up this week for you.
Etsy.

Remembering

What a sweet short film I discovered from Fleur Avenue this morning that I had to share it here as well. Gorgeous editing and color in the film and let me know if you are thinking what I am thinking at the end of the film (is that the little boy grown) but he just cannot remember??

Accessory Design Online Class

To a wonderful weekend everyone!

But before I go I wanted to share with you my friend Aneta over from Bobbin Talk and Fashione Tutor will soon be starting an online e-class for Fundamentals of Accessory Design. It will be based on her experience as an accessory designer, and the research she has done for her upcoming Accessory Design Textbook, soon to be published with Fairchild Books. I will let her do some more explaining in this video she put together for you all. What a great opportunity, I think it would definitely be worth checking out and a ton of fun as well..



Will catch up with you all soon :) xo

Camera rolling

I absolutely love Garance Dore's videos from the fashion front.. Here, one from Alexander Wang A/W 2010.. and GIvenchy_Couture.

Prosciutto wrapped asparagus /// Recipe Wednesday

Melt in your mouth yummm. Again, something easy and lighter this time around as well spring will be here within a blink of an eye and those extra treats from this winter are pissing me off and hanging around LOL... So I made this with wild rice and sliced cucumbers and a fabulous glass of wine. (My daughter would have nothing to do with this recipe though, so a bowl of mac and cheese and carrots for her. Enjoy!

INGREDIENTS

1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).
Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
Bake 15 minutes in the preheated oven, until asparagus is tender.

Recipe source All Recipies
Photo- Stock

To read to watch inspiration

I posted these on my facebook and thought it would be a good idea to share them here as well. I just received this book that I will be starting this week, Another Bullshit Night in Suck City" It will also be made into a film for 2012 which starts filming this summer with Casey Affleck and Robert De Niro. Along with that I will be receiving my netflix copy of The Night Porter. Will let you know. ( Not sure either are good for lifting my spirits of the winter season though ) ;)



Hope you all had a sweet Valentine's day, much love and appreciation to you all!

Doodle Doodle

This about looks like my weekend. What are you guys up to ? I hope to finish up those projects that seem to be taking me longer then expected plus that new work I really wanted to have done earlier this week to share. And cannot wait to sleep in even if it is for that extra hour, I cherish that time. This winter is making it hard to crawl out of those covers, no?


Photos via the fabulous Kelly Smith at Birdy and Me.

Taco Pie /// Recipe Wednesday

Completely fool proof and comforting food for the cold weather.. Easy easy! I skipped the sour cream though and topped instead with piles of lettuce, a must for moi! ;) Enjoy!

INGREDIENTS

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso taco seasoning mix
1 can (4.5 ounces) Old El Paso chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso salsa (any variety)
Sour cream, if desired

RECIPE

Heat oven to 400F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Recipe and photo source - Food Network.

Take me for a ride

I should dare myself to get on a bike dressed like this, and really should after last nights full on comfort food meal that I will be posting shortly. mmmm Taco Pie.

Photo via JAK & JIL.

Light and Dark

The frigid temperatures have returned to Denver and I thought these beautiful photos Leszek Bujnowski fit the mood well.

Hope your week is going well! I am almost done with that new work to share and excited on booking some downtown during the week with my best friend and getting a facial, oh ya, I need some pampering (by the way, if you head to a local beauty school to get one it is definitely cheaper.. so maybe a new pair of shoes and a facial ;)

Happy Weekend!

Have a wonderful weekend everyone! I will have some new work to share in a few days and a fun valentine project I hope to get done quickly as it is next Sunday.
I am heading out tonight to have some wine and to watch the classic "Breakfast at Tiffany's" with a few friends. I also just dyed my hair really dark last night so feeling sassy ;) cannot wait to share.. Talk to you soon... xo

Photo via- The Sartorialist.

Roast Chicken and Mango Salad with Yogurt///Recipe Wednesday

An easy, light dinner. When I am not feeling well and to be honest really tired, The last thing I want to do is stand at the stove, so thankfully picking up a already cooked Rotisserie chicken and gathering these ingredients for this salad was a perfect meal for me tonight. *Note- I substituted the nigella seeds with poppy seeds and on another small side dish I added some extra peanut sesame dressing to dip into as well with the chicken, I love going from sweet to sour. Enjoy!


INGREDIENTS

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons (or more) water
1 5-ounce package arugula
1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
Plain nonfat yogurt
1 teaspoon nigella seeds* or cumin seeds

RECIPE

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.

Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.

* Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

Recipie and photo source - Epicurious.

Clogged

I am actually feeling the clog thing again, the more I see them the more I crave a pair.. Which means I will give in.
Hope you are having a great week, I am sick.. again... having a little one in first grade completely wreaks havoc on your immune system.. lol
I will be back later with this weeks recipe.



Photos via Le Fashion and Le Love.