10 days and counting

renegade is around the corner. i made too much for renegade san francisco, quelle surprise. the good news is that means i can take it a little easy for this show. a little. i've been in total denial regarding the forthcoming change in seasons so i need to make some fall colored stuff. like this.

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8 days

renegade's rapidly approaching. i'm stitching away, helping shawn seal shrinky dinks, making plans for a houseguest (yay!), figuring out whether or not i want to get a gumball machine for rings... and now i have to start sewing labels into everything. i ordered these months ago and they finally came this week. i do LOVE them though.

this year renegade prep feels downright leisurely. normally i'd be up to my eyeballs in rosh hashanah prep at work as well and trying desperately to find a way to balance the two and get everything done. hooray for quitting my day job!

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6 days

i had quite the assembly lining going last night. yoyos then feathers then felt backs, barrettes and labels and finally, glue. i worked worked work and now i'm feeling pretty great about renegade. its hard not to when there are feathers this pretty around.

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4 days (and things i love tuesday)

i'm reached the point in the pre-renegade week where i'm making making making and thinking, "just one more, i need to make just one more.ok, so two more..." its crazy, i know. since today is mom's birthday and thursday is rosh hashanah there will be a couple of breaks in the madness and then on friday we have a houseguest coming so i'll need to be mostly ready then. and i will be. mostly.


and despite the crazies, right now i'm chilling. feet up, watching tv and waiting for my bread to bake. sourdough is mom's favorite so i'm bringing her some. two things i love this tuesday. mom and fresh baked bread.

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more things i love


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apples and honey

happy rosh hashanah! may you have a very sweet year!

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2 days (very important preparations happening here)

oh yeah. i'm working hard.

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lots of last minute prep happening here: pricing items, sewing tags, making earrings and barrettes, possibly some yoyo making and the all important baking of red velvet cupcakes. you can find us at booth #257. see you there!

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things i love tuesday

sometimes purchasing a monster from diane koss is the only thing that will get you through the craziness of the renegade weekend. and bonus, he'll still be there when the craft show is over.


thanks to everyone who came to see us this weekend! and thanks to our neighbors, moxiedoll, megan lee, muggy tuesday for being so swell. a VERY special thank you to leaves of glass and lillyella for the nom noms and to cheryl, shannon and phil for just hanging out.

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things i love tuesday, part II

lunch with my best friend and a trip to the comic book store. nice.

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tastes like fall

for the first time in years, we actually seem to be having a fall. i swear that as long as i can remember we've gone from 90 degree weather to snow in the blink of an eye. so, although i'm not quite ready to let go of summer and start wearing socks, i am enjoying the cooler weather.

tuesday night i felt like baking. i had no plan so i just kind of threw these cupcakes together. and they were extra tasty. and tasted perfectly fall-like.

maple pecan cupcakes with brown sugar buttercream frosting

for the cupcakes:

  • 1 1/4 cup + 2 tbsp all purpose flour
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 3/4 cup chopped pecans
  • 1/2 stick butter, at room temperature
  • 1 cup maple syrup (preferably grade b)
  • 2 eggs, at room temperature
  • 1/2 cup buttermilk
  • 1/2 tsp vanilla
  1. preheat the oven to 350 degrees. prepare one cupcake pan with liners.
  2. sift together the flour, baking powder and salt and set aside.
  3. cream the butter on medium with a mixer until fluffy. add the maple syrup.
  4. add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition.
  5. with the mixer on medium, add the buttermilk and vanilla, then the dry ingredients. scrape down the sides and bottom of the bowl to make sure everything is well blended.
  6. fill the liners 3/4 full and bake, until golden and a cake tester inserted in centers comes out clean, about 20 minutes
  7. cool on a rack completely.

for the frosting:

  • 2 egg whites
  • 1/2 cup well packed brown sugar
  • 1 1/2 sticks of butter
  • 1/2 cup powdered sugar
  • 1 tsp corn starch
  1. in a heatproof bowl set over a pan of simmering water, whisk together egg whites, sugar, and salt. cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
  2. beat on medium speed until fluffy and cooled, about 15 minutes.
  3. raise speed to high; beat until stiff peaks form. reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.
  4. add the corn starch and powdered sugar and mix completely.
  5. frost the cupcakes.


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