Winners!

Wowzers. I don't think I've ever had that many people say Happy Birthday to me before. Thanks so much! Good thing I didn't have to choose the winner here, and I could let www.random.org do the work. #46 and #224, the lucky Amy and Sheri, are the winners! Congrats!

Thanks again folks. So far 30 is great!

Birthday giveaway!!!

Well. I'm here. I've left my 20's and have just stepped into the great-wide 30's. I've heard your 30's are the best years and I think I might even be a little excited to try them on for size. Experience tells me I don't really have a choice in the matter. So....big THREE ZERO here I come! So....wanna party with me? Presents are necessary for these kinds of events! And I can't help but to give some away today. I was trying to decide what to give away, and I just couldn't. So I am letting you choose! Well, two of you!

Two lucky winners will get this:

$50 gift card to my shop!

To enter:

All you need to do is leave a comment and you're in! And as a return favor, I'd love to see you add my blog to your side bar or links. Spread the word and let's have a party here:)

The giveaway will go until Friday at 10pm MST and I'll randomly draw numbers out of a hat and announce the lucky winners on Saturday. Best of luck to all!

But, since all of you can't get a party favor, I will be adding a free card of your choice to all orders made through Friday. All you need to do is mention "HAPPY BIRTHDAY" in your order, and the gift is yours!

Best of luck to all! Let's party!

Pesto.

This past weekend, we picked a few bushels of basil from the garden, and made several batches of pesto that we hope will last us a long time! Many of you inquired about my husband's pesto recipe. Here it is:

2 cups fresh basil (packed down)

1/2 cup Parmesan cheese

1/2 cup olive oil

1/3 cup pine nuts

2-3 garlic cloves

salt/pepper

1. In a food processor, PULSE the basil, pine nuts and garlic.

2. SLOWLY add the olive oil while it is mixing in the blender

3. Add the parmesan cheese

4. Mix thoroughly and dash in salt and pepper to taste

5. Keep refrigerated or freeze

6. TIPS ON FREEZING: freezing in ice cube trays creates portion size cubes perfect for spreading on sandwiches and salads. After they are frozen in the trays, transfer to a freezer bag for freshness.

Bon Appetite!

Wild things.

It was Maurice Sendak's 81st Birthday last month, and I stumbled across this site while reading more about him. Have I mentioned how Maurice Sendak is my hero? Ok. I know he is basically every illustrator's hero. But they're are all just saying that. Really, Maurice Sendak is my hero and inspiration. I have often wondered what it would be a like to peek into his artist brain for a day and sense how he works. He is pure genius. One of the Greats.

"They're not so terrible" by Peter DeSeve

So, about this site: Terrible Yellow Eyes. This blog is a collection of illustrated works by various artists inspired by the classic picture book, Where the Wild Things Are. Inspired by Maurice Sendak, and as a tribute to him, these artists have illustrated phrases or ideas from the book in their own style. What an incredible tribute, as well as a great experience to reillustrate something so brilliantly written. I think I have the original illustrations memorized detail by detail: so to see other interpretations is so refreshing.

Have a look:

Allie Biondi

Jeremy Vanhoozer

Mike Lee

Kate Burgess

annie koelle

Delightful, isn't it? What a tribute for Maurice's 81st birthday. And with the movie coming out soon, hope this gets you in the mood.