Sunday, May 26, 2013


I watched this documentary yesterday.
Perfect rainy day entertainment.
It's Isaac Mizrahi
in the thick of creating a show back in 1994 .
Love it.
Love him.
The fashions are all so now.
The colors, the booties, the sequins, the hats....all of it.
The runway hairdoos are so beautiful.
Supermodels deluxe.
I enjoyed looking in the background 
at the furniture etc....again...all works today.
Fun music!
Only bad thing is how much 
everyone glad that's changed.

Thursday, May 23, 2013

dream weekender

Clare Vivier makes bags.
She makes all kinds of gorgeous carry alls.
Clutches, totes, purses to die for 
she makes this dreamy
in navy.
I love this.
I would love initials
Just putting this out there.
You never know.
My wish may come true!
{my birthday is coming up, FYI}

Sunday, May 19, 2013

piper's class auction project

I helped with Piper's class project 
annual big auction fundraiser which took
place last eve.
I had a vision and Ashley, Piper's teacher
let me go with it.
 I was inspired by this piece of art 
I found on pinterest.
I loved the circles, neon colors
 Since the children were studying spring flowers,
I thought we could make stamps of their drawings + print 
using neon colors.
Ashley had children draw still life drawings 
of pansies, hyacinths, daffodils & tulips.
 Jessica helped carve the children's drawings in rubber to make stamps.
She's an expert!
{she made a stamp for Piper's birth announcement}
dining table turned carving/printing station
 children printed with the stamps Jess & I carved from their sweet drawings

 Jess + Olivia printing
 Each child printed on a 
5x5 inch piece of off white thick paper
one each

I brought finished prints to 
Gregg at Rockwell Gallery in Wilton
to frame in a grid.
Gregg is an artist.  His artwork is usually grid-style
so he knew exactly what I envisioned.
He also helped me pick out
a distressed whitish, greyish frame
+ a grey mat to mount prints on.
 The final piece
went to the highest bidder last eve for
Thank you 
to Ashley for the opportunity to help
to Jessica for helping with carving + printing with children
to Gregg at Rockwell Gallery in Wilton
for the perfect framing job!

Thursday, May 16, 2013

no 6 old school clog on wedge

old school clog on wedge
in maple
period. amen.

Monday, May 13, 2013

hearty chicken stew

 I came across this recipe here.
  {I know....I should be thinking summer...
salads, grilled anything + everything}
Looks + sounded so delish... I made it on the spot.
Highly recommend.
You can wait for a colder season
Perfect for a cool rainy spring supper.
{the olives give it that extra...yum}
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
Yield: Serves 6
From the kitchen of Cookin Canuck.
  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 3 1/2 cups chicken broth
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
  7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  11. Shred the chicken with your fingers or a fork.
  12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  13. Stir in parsley and serve.
Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9

Sunday, May 12, 2013

Friday, May 10, 2013


boogie woogie

Thursday, May 9, 2013


Yes it's May.
I am so out of the loop.
Hopefully back on more often