texstyle • Handmade Bags

A Week Gone Vegetarian: Tortilla Soup

2012-02-12T20:01:00.002-06:00

This recipe was so good! The charred vegetables really add that extra umpf. You will be going back for seconds, I promise. What a tasty way to end our week of vegetarian eating. I adapted this recipe from Rachel Ray's, which says it's 4 servings, but it's more like 6.

Ingredients

Vegetable or corn oil, for drizzling, plus 2 tablespoons
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pack firm or extra firm tofu packed in water, drained & cubed
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups vegetable stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream

Garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions

1. Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

2. While vegetables cook, pat tofu dry with paper towels. Cut into 1"cubes. Add 2 tablespoons oil to hot soup pot and cook tofu with poultry seasoning, cumin, salt and pepper until browned. Transfer tofu to a small bow. Add zucchini, onions, garlic and chipotle peppers to pot, adding a tad more oil if necessary. Cook vegetables 5 to 7 minutes to soften. Add tomatoes, tomato sauce and vegetable stock. Bring soup to a bubble, reduce heat to medium low.

3. Scrape corn off cob and add to soup along with the tofu. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with a scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

A Week Gone Vegetarian: Tortilla Pizzas

2012-02-11T14:24:00.000-06:00

This meal will rock your world. It did mine. I used to take the longer route for home made pizza (making the dough, etcetera, etcetera), but then I discovered tortilla pizzas! Less work AND less carbs! Does it get any better? Choose whatever toppings you like & pop in the oven for a few minutes (I usually broil these because it's quicker & nothing necessarily needs to "cook"). This time around I did tomato, green peppers & onions, plus some seasonings, herbs, and a little olive oil. Tortilla pizzas work well for lunch or dinner. Oh wait, it does get better: also try bagel pizzas if you're not into thin crust pizzas.

A Week Gone Vegetarian: Pitas Stuffed with Pesto Hummus & Vegetables

2012-02-10T19:34:00.000-06:00

This is another recipe I got from one of my beloved Cooking Club magazines. The pesto hummus is AMAZING! Wonder why I never thought of that?

• Makes 4 Sandwiches •

1 medium garlic clove, coarsely chopped
1 1/2 cups packed fresh basil
2 1/2 tablespoons extra-virgin olive oil, divided
1/3 cup purchased hummus
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
1 cup garbanzo beans, drained, rinsed
1 cup quartered grape or cherry tomatoes
3/4 cup chopped cucumbers
1/2 cup coarsely chopped walnuts
1/3 cup crumbled feta cheese
1 tablespoon lemon juice
2 pita breads, halved crosswise

1. With food processor running, add garlic; process until finely minced. Add basil; pulse until finely chopped. With processor running, add 1 tablespoon of the oil. Add hummus, cheese and salt; process until well-blended.

2. Combine all remaining ingredients except bread, including remaining 1 1/2 tablespoons oil, in medium bowl. Spread scant 3 tablespoons hummus mixture inside each pita half; fill with vegetable mixture.

PER SANDWICH: 395 calories, 24.5 g total fat (4.5 g saturated fat), 13 g protein, 35 g carbohydrate, 10 mg cholesterol, 440 mg sodium, 7 g fiber

A Valentine's Day Retrospective

2012-02-10T11:58:00.002-06:00

Every now & then Ben and I will put our book art-making skills to use & make each other a special Valentine something. This is a small accordion book I made for Ben one year with a personalized message. Even though I sometimes feel like Valentine's Day is another excuse for spending a lot of money on things you don't really need, it's still nice to have a day dedicated to letting someone know you care. Here's to spending Valentine's Days with the ones you love.

A Week Gone Vegetarian: Portobello Mushroom Stroganoff

2012-02-09T18:03:00.002-06:00

This was so yummy it was practically gone in seconds! Hope you enjoy it as mush as we did. Got the recipe from one of my Cooking Club of America magazines.

• Makes 4 (1 1/4-cup) Servings •

4 teaspoons garlic oil, divided
1 lb. portobello mushroom caps, sliced (1/2 inch)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups chopped onions
2 (5-oz.) pkg. baby spinach (10 cups)
1 cup fat-free plain yogurt, preferably Greek
1/3 cup evaporated milk
2 teaspoons Dijon mustard

1. Heat 2 teaspoons of the oil in large nonstick skillet over medium-high heat until hot. Cook mushrooms 6 to 8 minutes or until tender and liquid has evaporated, stirring occasionally. Stir in 1/4 teaspoon each of the salt and pepper; place in medium bowl.

2. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Cook onions 6 to 8 minutes or until softened, stirring occasionally. Add spinach; cook 3 minutes or until spinach is wilted, tossing with tongs. Stir in mushrooms and any accumulated juices. Reduce heat to low.

3. Whisk yogurt, evaporated milk and mustard in small bowl. Gradually stir into mushroom mixture; heat until warmed through (do not simmer or yogurt could curdle). Stir in remaining 1/4 teaspoon each salt and pepper.

PER SERVING: 180 calories, 6 g total fat (1.5 g saturated fat), 11 g protein, 23 g carbohydrate, 5 mg cholesterol, 495 mg sodium, 5 g fiber

The Green Polka Dot Box

2012-02-09T13:25:00.001-06:00

"Dinner Party" from Green PolkaDot Box on Vimeo.

The Green Polka Dot Box is a distribution service that offers organic & foods with no genetically modified organisms at 30-50% below retail cost and delivers right to your home! I love this. Check out the vid & spread the word.

A Week Gone Vegetarian: Fiesta Salad

2012-02-08T17:35:00.001-06:00

Time for a nice refreshing dinner salad. I got this recipe from my Better Homes & Gardens cook book, which I love. The dressing for this adds a wonderful flavor to the whole salad... bet you could even use it on some other things, like sandwiches or wraps.

• Makes 4 Main-Dish Servings - 2 1/3 cups •

4 cups torn iceberg, Boston, or Bibb lettuce
1/2 cup shredded Monterey Jack cheese w/jalapeno peppers (2 oz.)
1/2 of a 15-oz. can black beans, pinto beans, or garbanzo beans, rinsed & drained (1 cup)
2 small roma tomatoes, cut into thin wedges
1 cup (4 oz.) jicama, cut into bite-size strips, or shredded carrot
1/2 cup sliced, pitted ripe olives (optional)
1 recipe Chile Dressing
3/4 cup tortilla chips (optional)

Chile Dressing
• Makes 3/4 cup •

Stir together in a small bowl:
1/2 cup mayonnaise/salad dressing
1 4-oz. can chopped green chile peppers, undrained
1 1/2 ts chili powder
1 clove garlic, minced

1. Place lettuce in 2-quart salad bow. Layer ingredients in the following order: cheese, beans, tomato, jicama, olives. Spread Chile Dressing evenly over salad, sealing to edge of the bowl.

2. Cover salad tightly with plastic wrap. Chill 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with tortilla chips.

* I didn't really do that last part (putting it in the fridge); we were hungry & ate it right away and it was still great! For those of you who care, I calculated this recipe at 285 cal/serving (using light mayonnaise & 2% cheese). Happy eating!

A Week Gone Vegetarian: A Yummy, Hefty Veggie Wrap

2012-02-08T11:02:00.000-06:00

Mushrooms are like the meat of vegetables. I hated them as a kid, but what did I know? If you are looking for a healthily robust wrap, Here it is. I don't usually measure things, so I apologize to those of you who need the exact amounts. I'll do my best w/measurements below... hopefully these photos will help? Also, it helps to wash all of your produce when you get home from the market, just makes life easier in the morning if you're making your lunch fresh that day. I don't always get around to doing this & end up scrambling to finish Ben's lunch with him peering over my shoulder arms crossed and foot-a-tappin'.

• Makes 1 wrap •

2 oz. mushrooms, sliced (I used baby bella.. they were on sale)

1 ts olive oil (sometimes I just do cooking spray + a tad bit of water)

1/4 ts cumin

salt, black pepper to taste

lettuce and/or spinach

sprouts

sliced cucumber

tomatoes (I used roma)

hummus (choose an interesting flavor for some pizzaz)

red onions

red + green bell peppers, sliced

cilantro

tortilla

1. Saute mushrooms in cooking spray/a little olive oil until mushrooms darken (about 4 min), adding water towards the end if needed. Season with cumin, salt & pepper.

2. Spread hummus over wrap. Place hot mushrooms on top of hummus, followed by remaining ingredients.

3. Wrap in saran & pack for lunch or devour right away (while it's still warm!).

And your yummy, hefty veggie lunch wrap totals to ... a mere 162 calories! If you're counting ;).

A Week Gone Vegetarian: Veggie Smoothie

2012-02-08T07:33:00.001-06:00

Okay, so this is really just the green smoothie you've all heard about (.. or haven't?). Don't let the greenness gross you out, it's really good! Really! Take it from one who finds it really hard to eat enough vegetables. It actually took me a long time to mound up enough courage to actually try it, but once I did I was a believer (so is Ben)! You can add in whatever green thing you want (kale, broccoli, spinach, lettuce..), some handfuls of fruit and you're good! Plus, I just love smoothies; I think they're a great idea for busy people like me. Aaand you can add in proteins of your choice; be it yogurt, a protein powder or even almonds. Yes almonds. I once made a smoothie using an almond + frozen banana paste that was yum-ee. I'll have to find that & post it sometime this week. I was attempting to recreate this amazing vegan drink I had at a farmer's market in LA from this place that only sold in the local farmer's markets there :{. Anyway. Don't knock this green smoothie till you try it! Drinking your veggies is just as good (if not better + easier) than eating them.

• Serves 2 •
these aren't exact measurements, so adjust as needed

2 cups torn kale
1 cup cold water
1 cup frozen pineapple chunks
1 cup frozen peach slices
1 frozen banana
1/2 cup orange or apple juice (or an orange/apple, sans seeds)

Blend until smooth & enjoy.

A Week Gone Vegetarian: Hoisin-Glazed Tempeh with Green Beans + Roasted Cashews

2012-02-07T16:49:00.000-06:00

Tuesday's dinner: Our first time eating tempeh. I found this recipe on vegetariantimes.com. I'll admit, I was a little skeptical but the results were pleasingly delicious! This is a vegetarian dish I would absolutely try again.

• Serves 4 •

Ingredients:
4 tsp. hoisin sauce
2 1/2 tsp. rice vinegar, divided
1 Tbs. low-sodium soy sauce or tamari
1 tsp. cornstarch (I used rice flour instead)
1/2 cup water
1 Tbs. vegetable oil
1 1/2 Tbs. minced fresh ginger
4 cloves garlic, minced (4 tsp.)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1 12-oz. pkg. frozen whole baby green beans
1/3 cup roasted, unsalted cashews

Directions:

1. Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch/alternative thickener, and 1/2 cup water in small bowl. Set aside. Now's a good time to toast your nuts.

2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.

3. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.

4. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve topped with toasted cashews (I forgot these for the photo, but loved the overall dish with them added).

A Week Gone Vegetarian: Sesame Flatbread Crackers

2012-02-07T15:12:00.001-06:00

What a great snack these things are. I saw these flatbread crackers in Aldi one day (big fan of Aldi, btw) as I was looking for some new snacks to pack in Ben's lunches and thought they'd be nice to try, especially at just 60 calories a serving! We loved them so much after the first time I got them, that I went back & bought 3 more boxes. The flavor alone is really great; the cracker is light, crispy and considerably filling for a small snack. You can top them with a little hummus (a good low cal protein) or spot of cheese or what have you. The options are endless. They even make the perfect mini snack pizza, with just a few slices of pepperoni (or veggeroni) – didn't even need the cheese!

A Week Gone Vegetarian

2012-02-06T18:03:00.001-06:00

Ben really wanted to try going meatless for a week so I devised a vegetarian meal plan of what he'd eat for breakfast, lunch & dinner everyday (well, mostly dinner since the other two meals didn't need to be as varied). In my search I came across some really great sites with delicious vegetarian recipes that I will be sharing with you as the week goes on. I'll be posting what we ate along with recipes here. Enjoy & be inspired!

Dinner: Mushroom + Black Bean Quesadillas
• Makes 2 Quesadillas •

Quesadillas are great because you can pretty much do anything with them as far as filling goes. Not to mention the various dips & sauces you can pair them with. I served these with a little salsa, a dollop of fat free sour cream & a sprig of cilantro

1 Tb cooking oil
cooking spray
6 large mushrooms, sliced (I used baby bella)
1/2 onion, chopped
1/3 cup green bell peppers
1/4 cup fresh cilantro, chopped
1/2 15 oz. can black beans, drained & rinsed, divided
1 4 oz. can chopped green chiles
1/2 ts cumin
salt & pepper to taste
4 oz shredded cheese (I like cheddar jack myself)
2 flour tortillas

*Remember to divide filling ingredients equally, since you're making two quesadillas.

1. Saute Mushrooms & onions in oil until mushrooms turn dark & soften.

2. In a separate saucepan, grill pan, or George Foreman grill, spray with cooking spray. Place down one of the tortillas. Sprinkle down quesadilla filling on one half of the quesadilla starting & ending with the cheese (like the glue of the quesadilla). Fold over so it forms a half circle & cook about 2 min, using something heavy to flatten the quesadilla while it cooks, like another pan if you're not using a Foreman grill. *You can also fill one tortilla and place the other tortilla on top, just another way to do it.* Flip & cook the other side until desired doneness. Repeat for remaining quesadilla(s).

3. Slice, garnish & serve warm with dipping of choice.

Kid's Chalkboard Table

2012-01-30T10:55:00.000-06:00

I have been wanting to get Liam a little table for his room/play area and this is such a cool, trendy take on chalkboards for kids. I'm so doing this! Get the instructions here.

Chipotle Chicken Tacos with Mango Salsa

2012-01-24T20:06:00.000-06:00

I came across this recipe while sorting through some old recipes last weekend. And what a deliciously refreshing break from the norm. Enjoy!

TACOS
3 boneless skinless chicken breast halves
2 teaspoons minced chipotle chiles in adobo sauce*
1 teaspoon adobo sauce from chiles
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon canola oil
4 (8-inch) fat-free or low-fat whole wheat tortillas
1/4 cup crumbled queso fresco or feta cheese

MANGO SALSA
1 mango, chopped
2 plum tomatoes, seeded, chopped
1/2 cup finely chopped red onion
1/4 cup chopped cilantro
3 tablespoons lime juice
2 tablespoons finely chopped seeded deveined jalapeño chile
1/2 teaspoon salt

1. Place chicken in shallow pan. Combine chipotle chiles, adobo sauce, cumin and 1/2 teaspoon salt in small bowl; spread over both sides of chicken. Cover and refrigerate 30 minutes or overnight.

2. Combine all mango salsa ingredients in medium bowl. (Salsa can be made 4 hours ahead. Cover and refrigerate.)

3. Heat nonstick grillpan over high heat until hot; brush with oil. Add chicken; reduce heat to medium. Cook 9 to 12 minutes or until no longer pink in center, turning once. Remove chicken. Cover loosely with foil; let stand 3 minutes before slicing diagonally.

4. Meanwhile, warm tortillas on same grillpan over medium heat 1 minute or until pliable, turning once. Top tortillas with chicken, 1/2 cup of the mango salsa and cheese. Serve with remaining salsa.

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.

Makes 4 tacos

PER TACO: 275 calories, 6.5 g total fat (1.5 g saturated fat), 25 g protein, 31.5 g carbohydrate, 60 mg cholesterol, 890 mg sodium, 5 g fiber

Texstyle Clutch Giveaway

2012-01-20T16:19:00.000-06:00

The Mane Source will be giving away a free Texstyle Clutch next week to one lucky lady, so don't miss out! There's less than a week left. See video ^ on how to enter.

The Memphis Flyer's Top 20 < 30

2012-01-18T15:44:00.002-06:00

I was recently interviewed for the Memphis Flyer's Top 20 under 30 issue, which hit streets today! Justin Fox Burks, an amazing Memphis photographer (+ author of the chubby vegetarian), did the shoot and it was so much fun. I love what I do and love being able to meet other extremely creative people here, including the writer of the article, Richard Alley. I'll post a link to the article once it's online. Until then, hope you enjoy this little snippet :}.

A New Bag ... For kids!

2011-12-15T15:49:00.000-06:00

While I have been busy filling orders to be shipped out in time for Christmas, I would also like to introduce my latest bag – Kid's Satchels! But WAIT! There's MORE! These trendy bags can be worn messenger-style or as a backpack. I really love these bags. They're so fun & functional and look darling on the little ones. I can't wait for Liam to open his up this Christmas :}

Crickets...

2011-11-21T09:33:00.001-06:00

I know you guys have been hearing them (the crickets). Sorry for my 2 month long hiatus. I've been slightly swamped with the wonderful goings on of business and daily life to say the least. Anyway, you're not forgotten! I have been working on some new designs for next year that you will looove. In other news, I'm very excited to share that Texstyle was in the Commercial Appeal! Read the article. And have a deliciously happy Thanksgiving!

2011-09-28T13:23:00.001-05:00

LUVMUD is a 5k obstacle race and festival happening in Shelby Farms Park, Memphis Oct. 8th-9th. There will be lots of great local bands, fun activities for the whole family and vendors – like texstyle! The event benefits Habitat For Hope, a non-profit that gives assistance to families with critically/chronically ill children. So come show your support and have a good time at this year's LUVMUD.

Cooper-Young Festival

2011-09-22T15:48:00.002-05:00

This month has been very busy for us: we moved into a new house, went on vacation, and attended a very enjoyable festival right in our neighborhood – not to mention the birthday slash house warming party just a few days away that we're still clearing out boxes for. I added skinny ties to my collection and debuted them at the Cooper-Young Festival. People ate them up! Needless to say, I've got some restocking to do before my next show in two weeks (yikes!). Here are pictures from the festival and of some of the ties.

Map Art Wants

2011-08-26T12:05:00.000-05:00

Map cutout lampshades by simple & handmade.

Plates by uncommon goods

A set of these would make a nice little gift: DIY card & envelope by Wear The Canvas.

This map table is such a great DIY rehab project for old furniture!

This is perfect for a study/office. Dublin map sculpture by littlewhitedog.

A Vintage Lover's Cup of Tea

2011-08-19T13:14:00.006-05:00

If you like vintage then you will love Retro Threadz. And best yet, this chic vintage outfitter is having a giveaway, where you can enter to win a $100 gift certificate to their store! I really don't know if it gets any better than that. These are some of my personal favs. Check out all the giveaway details here. Don't miss out – this giveaway ends Monday, August 22nd.

Zucchini Bread

2011-08-18T16:38:00.002-05:00

My farm plot is yielding a ton of veggies, not to mention what neighbors give me. Here's just a little snippet of what we got this week (guess I ought to do some canning). Since we're all tired of eating zucchini I figured it'd be nice to make some bread with it and since I've been experimenting with gluten-free baking I decided to make my zucchini bread gluten-free. After all was said & done I still had like 8 zucchinis left so I'm going to have to figure out some other things to make with them - brownies maybe? We'll see. Enjoy the recipe. If you try it, comment & let me know how it turns out!

A friend gave me this little sign as a gift a few weeks ago. I introduced her to the farm plots where I garden. Such a profound statement. I love this sign.

Ingredients:

1 1/2 c all-purpose gluten free flour mix*

1 1/2 ts xanthum/guar gum

1 1/2 ts ground cinnamon

1/2 ts baking soda

1/2 ts salt

1/2 ts baking powder

1/4 ts ground nutmeg

1 egg + 1 egg white, beaten

1 1/2 ts vanilla extract

1 1/4 c brown sugar

2 c finely shredded, unpeeled zucchini

1/4 c veg oil

1/4 c applesauce

1/2 c toasted walnuts/pecans

* I usually make my own gluten-free mix, although you can also purchase all-purpose gluten-free mixes in stores. This time around I used 3/4 c soy flour, 1/2 c tapioca flour, and 1/4 c brown rice flour.

Preheat oven to 350ºF. Grease the bottom & sides of an 8 x 8 x 2" loaf pan. In a medium bowl combine flour, guar gum, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of the flour mixture & set aside.

In another medium bowl combine egg & egg white, vanilla, sugar, shredded zucchini, oil, and applesauce.

Add zucchini mixture all at once to flour mixture. Stir just until moistened. Batter should be lumpy.

Fold in nuts. Spoon batter into prepared pan & bake 45-50 min.

Cool in pan on wire rack 10 min, then remove bread from pan. Hang your apron & enjoy!

Liam loved it!

Getting Ready

2011-08-12T11:17:00.004-05:00

My first Memphis show is just 5 weeks away and I have been chugging away preparing for the thousands of people that will be there perusing my booth. My goal is to complete 100 new bags by September 16th and so far, I'm on track! Ben and I are still figuring out structural logistics for my space, but I'm sure everything will come together nicely. I also plan to have some new items not (yet) on my site so if you're local/plan to be in Memphis Sept. 17th, come to the Cooper-Young Festival & say hi :}. I'll be in booth D38. Now, back to more bag-making!

Santa Monica

2011-08-02T11:33:00.029-05:00

Nan, Lulu & Sally

My sister Nan and I went to LA last week to visit some friends from childhood. We had a really great time and I can't stop thinking about the trip. LA is such a beautiful and inspiring place to be. Our last day there Lulu took us to the Santa Monica farmer's market where you can sometimes spot celebrities wanting to grab some fresh produce & such. Now I never considered myself the star-stricken type, but you must excuse the caps & exclamation marks that follow, as there will be many.

The following is a true Santa Monica story:

Sunday was our last day in LA and we went to the Santa Monica farmer's market for brunch. After we ate we walked around a bit and Nan saw a crepe stand a ways down & wanted to get one to go. The line was pretty long so she went ahead of us to get in line. The meter where we parked was about to run out so Lulu & Sally headed back to the car while I stayed behind to wait with Nan. When I walked up she was talking to some older guy. My sister introduced me. We shook hands & he said, "Hi, I'm Andy." They had been talking about her shoes, which he liked – some olive green Ed Hardy sneakers. He asked us a lot of general questions like where we were from & what we thought about the cities where we live, work, etc. – the usual just-meeting-someone-for-the-first-time conversation. He asked me what I did for a living and I told him I was a handbag designer. I just happened to be wearing my one of my adjustable button bags, so I showed him my bag & gave him a card then asked him what he did, to which he responded–after slight hesitation, "Oh, I'm retired.." There was about a second of awkward silence afterwards, but I sorta kept it moving & said something like, "Oh, that's great. You get to sit back & enjoy life now." In my mind I was thinking, "I think this guy is famous. This guy's gotta be famous or something," but my brain couldn't think of all the (right) last names of famous Andys and the shades & beard didn't help.

I wish we could have spoken longer but we were on a tight schedule being that we were flying out that evening and still had more to do. Before we parted he suggested we check out Montana Avenue & said it was his favorite place in Santa Monica. We told him thank you, shook hands again & said, "bye Andy" in unison and then I added, "Enjoy the rest of your retirement!" trying to come up with something nice to say.

On the walk back to the car Nan thought he might be Andy Garcia & asked me to look him up on my phone. I was starting to freak out a little at the thought. I looked him up, but didn't think it was him because the search was bringing up mostly photos of a younger man and I hadn't seen Andy Garcia in anything recently to know how he looked now. In the car we told Lulu & Sally (halfway joking) that we were just talking to Andy Garcia & how he told us to check out Montana Avenue. Lulu said Montana Avenue was all luxe shopping. Then I found some more recent photos–Dude. That. was definitely Andy Garcia.

I am still flipping out one week later. I can't tell you how many times I've replayed that conversation in my head and the whole chain of events that lead up to it – not to mention all the subtle clues screaming out to me that he was famous: beard + shades = the perfect celebrity cover-up. I can't believe I gave Andy GARCIA!! a card! Dude?! I wonder if he laughed to himself when I handed it to him. Or if he even kept it. I hope so. What if Nan didn't put on those shoes that morning? If only I'd known who we were talking to!!! Well.. I actually don't know what I would have done. But I told him to 'enjoy the rest of your retirement'???? That's not something to say!! Ugh... how stupid. I don't even think he's really retired! I IMDb'd him & it looks like he's working on stuff for next year. Then again, he probably just didn't want to be noticed.

You know, I can only believe that that was how it was supposed to happen. And maybe he appreciated just being able to have a normal conversation with some non-celebrities without someone going crazy. He was so nice and down to earth.

Honestly, I don't even know what the best part of our trip was. All I know is I'm going back to LA!

Photo Shoot Video

2011-07-21T01:22:00.003-05:00

Here it is you all! The behind the scenes video (shot by Ben) of our photo shoot. Enjoy :}

Texstyle's First Photo Shoot

2011-06-27T15:53:00.005-05:00

This past Saturday I had my first photo shoot with a gang of bags, some awesome models & a fantastic photographer. I am really happy with how these turned out. Of course I couldn't have done it without the hubby's support; he was a huge help throughout it all. Anyway, I just wanted to give you a little sneak peak. More to come soon – the photos will be on my new site, which goes live July 1st.

Sweet Potatoes for My Sweet Plot

2011-06-16T14:19:00.014-05:00

In April this year I found out about garden plots in Shelby Farms that are free to the community. Free. I know. So I scurried out there & got one. It was SO much more than I expected – 2,500 square feet more. Luckily my mom was here for a few days & helped me get things started with it. Before then I had only ever grown things in containers. Even though mom always kept a garden while I was growing up, I didn't really know much about how to take care of a real garden – still learning too! I loves me some sweet potatoes but was having trouble finding them in nurseries so I looked online for how to get my own plant from a store bought sweet potato. It's crazy how fast this thing grew. So not too long ago, I planted my home-grown sweet potato plant (along with some others I later found) in my garden, adding them to the other twenty or so variety of fruits & vegetables I've already planted. Ben, Liam & I have been enjoying fresh veggies from the garden already! Hit me up if you want some yummy zucchini. We love stopping by to see what's ready to harvest. Don't get me wrong, to say it's a lot of work would be an understatement (weeding is a beast!!) but it doesn't replace the satisfaction of using things I've grown myself to make meals for my family. Happy harvesting all you gardeners :}.

A Memorial Day Care Package

2011-05-31T15:47:00.005-05:00

Ben and I decided to send a little care package to his brother in Iraq, who's in the army. I made my favorite cookies to add to: snicker doodles. Hope you all had a wonderful Memorial Day.

The Practical Tote

2011-05-21T13:53:00.004-05:00

I wanted to make a tote that I could use everywhere & held up to all of life's shenanigans. So I'm very excited to introduce the Practical Tote. It's easy, roomy & reversible and has pocket perks! Hope you all enjoy it as much as I do.

Gluten-Free Cobbler With a Delicate Crunch

2011-05-13T16:07:00.008-05:00

Peach Apple Blueberry Cobbler with Pecan Streusel Topping

This is of course in response to my previous post on food obsession. I had a taste for cobbler but also wanted something more than just cobbler (that's where the streusel came in). I also threw in a sprinkle of homemade granola just for kicks. Here is the recipe. Enjoy!

Ingredients
1 cup gluten-free mix (recipe below)
2 eggs
2 Tbsp vegetable oil or melted butter
1 tsp vanilla flavor
1/3 cup liquid (buttermilk, milk, nondairy liquid, fruit juice, or carbonated drink)
1/3 to 2/3 cup sugar
1/4 cup water
4-6 cups fruit of your choice
1 Tbsp cornstarch (or arrowroot powder, or rice flour)
1 tsp cinnamon (optional)

GF Mix Recipe
2 1/2 cups rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
1 tsp baking soda
4 tsp baking powder
1 tsp salt
1 Tbsp egg replacer
1 1/2 tsp xanthum gum
1/3 cup sugar
2 tsp dried lemon peel or powdered vanilla
*Store in airtight container.

Pecan Streusel Topping
1/2-1 cup chopped pecans
1/3 cup GF mix
1/3 cup butter, melted
3/4 cup brown sugar
4 ts orange juice
*Combine & set aside.

To Make Cobbler
1. Place 1 cup gluten-free mix in a mixing bowl.
2. In a separate bowl, beat 2 eggs, 2 Tbsp vegetable oil or melted butter, 1 tsp vanilla flavor, and 1/3 cup liquid (buttermilk, milk, nondairy liquid, fruit juice, or carbonated drink).
3. Pour liquid mixture into flour mixture & mix until smooth. Don't overbeat.
4. For filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, 4-6 cups fruit of your choice, 1 tsp cinnamon, and 1 Tbsp cornstarch. Cook & stir until slightly thickened and bubbly.
5. Place fruit mixture into an 8x8" pan. Drop dough by spoonfuls on top of fruit. Top with pecan streusel topping & bake in a preheated 350˚ oven for 20-25 min. Serve warm with ice cream.

Obsessed With Food

2011-05-10T20:10:00.006-05:00

All day long I think about food and all its yumminess. Everyone who knows me knows how much I love food & eating. It's where my mind goes when I daydream. A friend put me on to this site, foodgawker.com, where foodies post photos of their magical creations. Above are 1} Marcus Wareing's recipe for a Lavender-Scented Custard Tart by josieleesuska. Dude. Need I say more?, 2} Root Beer Cupcake by bhawley. RoOt beEr!! Say whaaat. I'd just really like to try this. I already love root beer so much, and 3} Wild Rice & Asparagus Salad by phoo-d. This just looks really good & refreshing to me. Plus, you gotta have something healthy in the mix, right?

I love to bake and create things in the kitchen (when I have the time) and this site is great inspiration. Since I've been trying my hand at gluten-free, tonight's excursion will be: gluten-free fruit cobbler (don't know which fruits yet; I'm thinkin peaches, apples & pears.. with possibly a few blueberries) served with a side of vanilla rice dream ice cream to go with.

Mom's New Bag is Here

2011-05-06T12:34:00.004-05:00

One of the latest & greatest new additions to the texstyle family :}. I really love this cornflower print. Check out what else is new at texstylebags.com!

Spring Time Wishes

2011-03-31T23:22:00.000-05:00

Just some things I've been eying on etsy. These hot ceramics were made by PigeonToeCeramics: rocking votive, salt & pepper cellar and bird house!

Homemade Days are for Sharing

2011-03-23T15:49:00.000-05:00

One of my new favorite treats is homemade granola. I added a little coconut oil for some extra yumminess. I haven't been able to stop munching since I made it. Also, Ben and I repuropsed this abandoned bird bath to use as a fire pit on these lovely Spring nights. And last but not least my veggies are sprouting! Here are some lettuce & spinach. You'll be seeing more of these as time goes on :}. Yay Spring!

Hello Spring!

2011-03-21T17:24:00.003-05:00

Happy first day of Spring everyone! I hope you get a chance to get out and enjoy the beauty.

Farewell February

2011-03-01T23:33:00.006-06:00

What better way to start afresh than plant some seeds. Which is exactly what I did today. I've been anticipating what to plant since our mid-south move last September, especially now that we live in a warmer climate. And felt overwhelmed with the plethora of options at the garden center Sunday. So this morning I planted basil, tomato, cilantro, romaine, spinach, broccoli and chives (among others), as well as blueberries–which I am most excited about because I have wanted to grow them every year for the past two years.

Also, as promised, here are some photos of past Valentines to my beloved. It's an accordion book I made enclosing 3 envelopes each with its own key, and an accordion heart-shaped letter inside. A little late, but I like to think of it as a nice farewell to February.

Night On the Town

2011-02-24T16:17:00.007-06:00

I'm finding out more & more these days that there's more to Memphis than meets the eye. Last Saturday was the Addys, a supercool awards show where creatives from all around the city are recognized for unprecedented work. We began the night in Victorian Village at the Mollie Fontaine Lounge – a gorgeous historic mansion turned lounge-eatery [I oooed & aaahed the whole time we were there.] Then it was off to Millingwood Hall for the main event where we were met with yummy Memphis eats and bedazzled by a huge surveillance camera ice sculpture. Ben headed up the design and theme of this year's show – an imaginary communist ad federation threatening to punish creatives for subversive design. He made six of these 'Best Of' awards that moved and flashed during the ceremony. It was such a great show!

Afterwards, everyone headed over to the Beauty Shop restaurant in Cooper Young to celebrate. The food was to die for [seriously, if you're ever in this neck of the woods, you should check it out. We may just go back again this weekend.] The perfect ending to a perfect evening.

The Texstyle Clutch

2011-02-15T20:48:00.001-06:00

In two weeks one lucky person will win this Ethnic Frost Clutch – FREE! To enter, join the Texstyle mailing list or sign up for updates at texstylebags.com! [Recipient agrees to pay $4 shipping & handling.] Contest ends February 28th.

Inscrutable Memphis

2011-02-13T14:59:00.011-06:00

Memphis has the most inconsistent weather. One day it's 55º and the next you have 5 inches of snow... which is then completely melted by the next day because it's so warm. Liam & I took advantage of the little bit-o-snow we got while it lasted and made ourselves a little friend.

Every now & then I come across an app that I just fall in love with. ShopShop is one of those apps. I really feel like I'm able to stay on top of things with this app. Plus it tames makes my listing addiction. I can make multiple color-coded lists, cross off, shake & boo ya! I'm makin' headway. Last week I crossed everything off one of my lists! It's one of those things you rarely see happen and then it happened to me, so I'm happy now and ready to begin this next week with a clean slate. I'm taking tomorrow off to spend the day with much awaited company in our 60º winter weather, but don't forget to join the mailing list for your chance to win a free texstyle bag! Enjoy your sun & snow :}

A Dozen [Paper] Roses

2011-02-11T11:34:00.000-06:00

I love paper. And things handmade. That's why these paper flowers (photos & tutorial by Dozi) really tickled my fancy. I made them as part of the decor for a friend's bridal shower. They're so quick & easy to do and they look great! Everyone kept commenting on how beautiful they looked. They actually cost me no money at all, which was just the icing on the cake for me. I collected twigs from my back yard & pulled out some different colored paper I already had. (I have a lot of paper). Maybe some day soon I'll post some of my past Valentine's Day ventures. In the mean time enjoy the tutorial and happy Valentine making!

Syncing My Life

2011-02-03T12:59:00.000-06:00

The baby's asleep and I'm clicking away, typing frantically to make myself feel as though I'm making good progress with the online portion of my to-do list. This week I set out to get ultra-organized and I think I'm doing an ok job so far. I made some updates to my site, finished hanging up photos in our still somewhat new Memphis home, made about ten lists & most importantly, synced all of my social networking sites! I'm really excited about the last one. Did I mention how awesome TweetDeck is? TweetDeck is pretty awesome. It's so nice to be able to combine & streamline my Facebook, Twitter, LinkedIn accounts. I may be a little behind, but hey–better late than never, right? Plus, it ain't easy gettin' stuff done with a 1-year old running amok. In other more recent news, I'm doing a handbag giveaway for the month of February for all who sign up for updates. The winner will be chosen at random and gets a free bag (pics to come)!

I'm New

2010-03-08T05:46:00.001-06:00

I've been wanting to blog for forever ... so here goes something. Really trying to get somewhere with the bags that I've been making. Today's goal: focus and sew. Ben and I are going to Chicago to visit fam this weekend and then Memphis so the idea is to visit some boutiques there to see if they'll carry some of my work. Let's hope I don't get too side tracked this week.