New friends!

Good morning all! I just finished up a few little tooth fairy friends and a family of rainbow babies as a custom commission. I will be dropping them off this evening, but thought it would be fun to share... enjoy!

hometown pride

Room Service has put together a lovely little event called "Made in the 216" that everyone in the area should go to tonight. I am not participating, but will definately be attending, and I can't wait to see all the lovely handmade goods from my fellow clevelanders!

And you know what? I am tired of people who live here hating on this town. I am so happy here, and I feel like maybe these people need to realize that it is not the city that is lame, but rather, it is THEM!

And here are a couple of other people that really love our little town...

The bloggers @ I <3 Cleveland do a great job of keeping me up to date on whats fun to do 'round here.

And I still absolutely love the t-shirt designs of CLE Clothing:

I traversed the Euclid Corridor the other day, and this place is really looking good! It seems that life is being breathed back into the soul of the town, and I am so happy to be a part of it. So, tonight the plan is, go to the shoreway for some local artistry and delicious dinner @ Luxe with my darling Matty, and then the MSTRKRFT show.

and you're bored why?

pork chops.

After quite a stretch of not eating meat, I decided to ease back into it. About a month ago I had my first tastes of meat in years and got horribly ill. And by ill, I mean HORRIBLY ill, like I've never been before. But, I persevered and now I can now say that I am a full fledged happy healthy omnivore once again, and I have found that I absolutely love pork chops. This is something that I never realized until now, but sheesh, they are delicious.

Now I know all of the vegetarians out there will wonder why I would ever go back, why I didn't fight the temptations, etc. But honestly... there were no temptations! I never thought about meat, didn't crave it, didn't like the smell of it, nothing. The reason is that I was not a responsible vegetarian and I did not get the proper nutrients that my body needed. cut and dried. plain and simple.

So in the spirit of meats, I have found some dandy pork chop lovelies, as well as my favorite ever pork chop recipe, the one that began the love affair... enjoy!

Porky Chop Pork Plush Toy by Sweet Meats


Print of a painting by Mike Geno

pork chop cassanova's by Stella Lola


And the recipe:

1 T paprika
1/2 tsp ground cumin
1/2 tsp rubbed sage
1/2 tsp freshly ground pepper
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 T butter
1/2 T olive oil
4 boneless center cup chops

Combine Paprika, salt, sage, pepper, garlic powder, and cayenne on a plate. Coat the chops with seasoning mixture on both sides. Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 8 to 9 minutes, turning once halfway through.

Enjoy!

Toof's

So, I am currently working on a custom tooth fairy pillow, so of course I am finding lots of inspiration from teeth! Below are some of the treasures I have stumbled across lately...


(by Emma Klingbiel)

(by Contrary)

(by Keitosan)

(by Moogancreations)
an old illustrator Sketch from the Jakprint days, in the spirit of "KIDS", or course.

Happy Tuesday!

GIANT SANDWICH RECIPE!!!

Ok, so this is the Giant Sandwich, a childhood favorite that was made by my grandmother, Ma Jay. I recently requested the recipe from her to make for a family gathering at Matt's parents, and it was a hit.

I thought I would share! It is easy, and so delicious. Plus, it is extra fun to eat the left over sandwich parts too!

Ingredients:
1 pk dry yeast
1 1/4 cup water
2T butter
2tsp salt
2T sugar
2 3/4 cup flour
1 egg white
1 T oregano, rosemary or your favorite herb

Dissolve dry yeast in 11/.4 C.water. Add butter, salt, sugar and 1 1/4 C. flour.

Beat for 2 min. then add 1 &1/2 C. more flour, stir with a spoon, cover and let rise.

Stir batter 25 times with a spoon and spread in a greased 9" sq. pan.

Brush top with egg white, 2T. water, 1T. Oregano, rosemary, dill or whatever. lightly sprinkle with salt and let rise again.

Bake @350 for 45 min.

Remove bread from oven, and after the bread has cooled slice it longways and fill with whatever you desire. I covered the top part with dijon, the bottom with mayo and did half turkey / half ham with Muenster cheese. Next I covered with foil, took to the party and then placed in the oven to let the cheese melt. Then you just slice and serve warm!!!

**** Double this for a 13 x 9 size****

hat shoot

So, I am lucky to have a friend like Katie Cutshaw who is not only an amazing photographer, but also has two amazingly adorable little girls to act as models. Below are some of the premium shots from our Caseybot Hats shoot. I am excited to say that this year I am expanding my line of hats to accommodate more sizes and also adding some new designs into the mix, but not to worry, I will still be lovingly crafting those little plush friends! I hope everyone is enjoying the glorious early June weather!