Creative Doings June 25, 2010

This is the perfect Summer bag!

Beautiful purple linen fabric with a simple cotton lining.
The matching flower pin brings a little whimsy to this charming purse.
Includes a matching change purse!!!

Exterior fabric is made from 100% linen cotton with silk embroidery.
The interior is made of 100% cotton.
Interior pockets.
18" straps.
Magnetic snap closure.
Heavy duty interfacing for extra support.

14"W x 10"H x 4"D

For additional information on this bag please visit my Etsy Store.

Creative Doings June 13, 2010

Where do you find your Inspiration?
This morning I discovered there was so much color in my own backyard.

Coreopsis & Sweet William

Take a camera and go for a walk. Its amazing how much inspiration surrounds us.
Whatever your medium, nature is an amazing source of inspiration.

Creative Doings June 04, 2010

This little clutch is the perfect accessory for those formal occasions...and even those informal occasions when you want to make a statement.

A great idea for your bridemaids!
I can work with you to create a grouping of these bags.
Each bag is accessorized with a vintage pin or embelishment to make it stand out. Do you have a keepsake that you'd like me to work into the design? Something borrowed, something blue perhaps?
The bag measures 11" x 4.5" x 3"
A magnetic snap securely holds all of your items inside.

For more information please visit my Etsy Store.

Creative Doings

This recipe started out as a quick bread.
Sadly, our summer months are way too hot for me to run the oven so I save this for special occasions.
This recipe is very adaptable to alterations and substitutions.
I add mini chocolate chips and substitute brown sugar in the topping.

Rhubarb Nut Muffins

1 1/2 cups Brown sugar
2/3 cup Vegetable oil
1 Egg, beaten
1 cup Buttermilk
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Vanilla
2 1/2 cups Flour
1 1/2 cups Rhubarb, cut in small pieces
1/2 cup Walnuts, chopped


1 tablespoon Butter
1/3 cup Sugar


Preheat oven to 350 F. Combine brown sugar, oil and beaten egg. In a small bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and nuts. Turn into muffin pans that have been greased and floured. Mix topping ingredients and sprinkle on top of each muffin. Bake about 35-40 minutes or until toothpick inserted comes out clean.