Tuesday Things

I said goodbye to the pinwheels yesterday. I had a final photo shoot--hanging them from the grapevines in my backyard. I have never been so nervous in my life as I am now about a package/order arriving safely & in one piece. I used UPS for the first time. It was so nice! I walked in, handed over my pinwheels & they took over & did everything! The items should get there Friday. Phew! Glad to have them on their way.
I can totally picture the pinwheels at the wedding, lined up the walkway leading guests to the chapel. And then after the ceremony I can TOTALLY see little kids saying, "I want one! I want one!" How fun!

Remember that "Ugly Biz Card Contest" I had last year? Well, I have almost used up all the lovely cards I received from all the contestants. Jen of Jen Bowles design won the contest & I really LOVE her design. She has sooooo graciously allowed me to copy her design on the rest of my 850-some-odd biz cards. Thank you Jen!!!!

I'm sending a big stack of biz cards & also a big stack of my silly cupcake art postcards to an Etsy friend in Portland--Beck of Little Daisy Chains. Beck & I are planning on cross-promoting each other's shops. I do this with Laura of katydid designs as well. My postcards (or whatever freebie I have going at the time) will be tucked inside every order that Beck sends out. And whatever freebies I receive from Beck or Laura will be sent out with MY orders. If you aren't doing this already, it's a great way to promote each other's shops & give your customers some extra fun goodies! (Just make sure that your freebies mention your shop name &/or link.)

I was asked about the "Tillamook Mudslide Ice Cream" I mentioned on the last post, so here it is! ...."Rich chocolate ice cream with chocolate fudge pieces & a thick fudge ripple." It's my fave! Get ready for a toothache---but in a good way.

I was also asked about the recipe for the "Spiced Oatmeal Shortbread Wedges". It's from the Better Homes & Gardens NEW COOK BOOK--10th edition.

• 1 cup all purpose flour
• 1/3 cup quick-cooking rolled oats
• 3 TB brown sugar
• 1/2 cup butter
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

In a mixing bowl, combine flour, brown sugar, cinnamon, ginger & cloves. Cut in butter until mixture resembles fine crumbs & starts to cling. Stir in oats.

To make wedges, pat or roll the dough into an 8-inch circle on an ungreased cookie sheet. Using your fingers, press edges into a scalloped shape. With a knife, cut circle into 16 pie-shape wedges. Leave wedges in the circle shape. Bake in a 325 degree oven for 25-30 minutes or until bottom just starts to brown & center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes, then cool on a wire rack.