“A friend of mine once looked at my work and said, “You must really love your life.” Before I could ask what he meant, he said, “Because you always seem to be drawing it.” It was the best compliment I could have been given…”
That quote hooked me and Gadabout’s cards reeled me in.
:: via Coco + Kelley
Posted In cards, paper goods
When I was a kid my favorite meal in the entire world was stroganoff. And the mushrooms were the very best part. I’d do everything in my power to get as many as possible on my plate of egg noodles! This recipe is a more grown up version of stroganoff than what I’m used to with the addition of white wine, but it looks simple and savory.
Posted In recipes
This set of four drawstring velvet media bags are perfect for traveling. They house your cell, camera and mp3 player as well as all the obligatory charging cords. I like how the velvet paired with the pretty colors gives your techie gadgets a softer edge.
Upon seeing these rad fire extinguishers from Fire Designs I realized I don’t have one in my house. In any way, shape or form. Should a fire break out I would currently be armed with a bucket I could fill with water and the hose thingy on my sink (should the blaze be within 3′). These not only make me realize that I really need to invest in one, but they also make me want one this cool!
:: via The Dieline
Posted In packaging
Summer Camp definitely lies at the more involved end of the cocktail spectrum. But it has a burnt marshmallow floating in it which makes it worthwhile, wouldn’t you agree?
Ingredients:
• 2 oz. Marshmallow-infused Scotch*
• 1 oz of “Smoked” Vermouth**
• 2 Dashes Fee Brothers Whiskey Barrel Bitters
Combine ingredients and shake with ice. Strain in to chilled cocktail glass. Garnish with toasted Marshmallow on a skewer. Serves 1.
* Melt one cup of marshmallows and add to one 750 ml. bottle of blended scotch. Allow to sit for 48 hours. Strain out marshmallows through cheesecloth or coffee filters and use.
** Add one serving of Lapsang Souchong smoked tea to one 750 ml. bottle of sweet vermouth. Allow to cold steep for 45 minutes. Strain through colander and serve.
Posted In cocktails
While mushrooms aren’t the main event in Chicken Marsala they most definitely are the leading lady! This is one of my favorite ways to eat mushrooms.
Posted In recipesI’m loving the organic, simple feel of jeweler Michelle Chang’s pieces. Check out her initial cufflinks for a great Father’s Day gift!
