and the winner is......

{Katie--email me your choice!}

Thanks to everyone who played--I loved reading what you were thankful for! Keep checking the shop for new prints and Christmas specials!

ooops

this was supposed to be a cake.

for their 40th wedding anniversary.

with the ORIGINAL cake topper.

and almond frosting.

I was going to add fresh flowers,

and it was supposed to be admired as it sat atop grandmas cake plate.

what happened?

mary janes

{and my cute little niece!}

grandmas house

lake tahoe

{I want to live there....right on the beach}

land meets water

throwing pebbles

first snow......and a giveaway!!

{brrrr....}

To celebrate the opening of my shop, why not have a giveaway! Visit the shop--tell me your favorite, and leave me a comment about what you are thankful for this week (of course!) and you'll be entered to win--any item of your choice!The winner will be randomly chosen on Monday Nov 30.

***aaaannnd......just for i saw today readers, any purchases from Nov 23-Nov 30 receive a free postcard with purchase. Enter which postcard you'd like in the notes***

tell your friends!

Happy Thanksgiving!!

step 3

{chocolate cupcake+coconut buttercream+toasted coconut}

ps. step 4 is to eat them....I had too much frosting on my fingers to take the photo:)

step 1 and step 2

preparations

for a chilly fall night

1 small onion, diced.

3-4 cloves garlic, minced

1 can of black beans (rinsed & drained)

1 can of white beans (rinsed & drained)

3 cups chicken broth

2 cooked chicken breast, diced

juice of 1 lime

1 tsp-1 TBS ground chipotle pepper (depending on how spicy you like it)

1/4 tsp. ground nutmeg

Saute' onion and garlic in olive oil until tender. Add remaining ingredients and simmer for at least one hour.

top with your favorites. we like cilantro, sour cream, avacado, and black corn chips.

polaroid postcard pack!

now in my shop!

two

dear polaroids, i love you

I have one pack of film left....and then I have to wait until they start making it again....10 photos....how will I do this??

{added to my shop}

soaking it up

it snowed yesterday.

just a little.....but enough to know....

winter is coming!

today the sun came out,

thank goodness.

pbj

crunchy peanut butter. homemade raspberry jam (extra sloppy)

my kids' favorite.....or mine?

the kitchen dance

I love it when you come stand on my feet and say "I want to dance!"

I lift you up.

We spin around,

and around!

You sing "Once Upon a Dream"

quietly, and very high pitched.

Right in my ears.

And my hair gets in your face.

And you are still in your pajamas.

I love it.

from down below

{i wanted to stay there all day}

a start....

{still adding new stuff to MY SHOP....but couldn't wait to share!}

bits of orange

scattered all around my house.....a pumpkin here. a gourd there.

I think I'm ready to switch it all out for Christmas. too soon?? i think not.

pumpkin + chocolate

{doesn't last long....}

1/2 cup butter

1 1/2 cups white sugar

1 egg

1 1/2 cup canned pumpkin

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

eat. at least 5 at a time.

don't step on a crack...

in my shop!

slice

purple

button button

delivery.

bare.

yellow.

{on red and white}

november