Join Christine as she launches Yellow Owl’s Little Prints: stamp stencil, and print projects to make for kids. Bring the kiddos for treats and a stamp-your-own holiday ornaments station.
October 23rd, 2013
October 23rd, 2013
Christine has been busy at work, and is getting ready to launch her second book Yellow Owl’s Little Prints next month. The book offers ideas for making easy, yet entirely unique items for children from newborns to school-aged kids using Yellow Owl’s sought after motifs and signature art-school-style illustrations.
Next month we’d love for you to join us at a book launch party in Los Angeles. Our friends at Poketo will be hosting in their gorgeous store, and Christine will be there to answer any questions you have. Hope to see you there.
Happy last weekend of summer, y’all.
Evan and I feel as though the summer has flown by, and we know we can’t be the only ones. With trips to NY to show my new collection of party kits and cards, my upcoming book Little Prints being released this fall, and a few other exciting things on the horizon (more to come on that), it’s been hard finding the right moment to pull the hand break and have some down time.
This weekend we plan on spending some time at home and sharing meals at the table (gasp) with our daughter Emmy. Flicking through a friend’s copy of Bon Appetit, I came across this juicy looking chilled soup that doesn’t have too many ingredients, comes together in a blender, and can be made two days ahead of time. Perfect for young moms.
Think of it as a souped up (no pun intended) gazpacho with gorgeous color from the addition of cherries and a peach.
Enjoy. And have a wonderful Labor Day weekend with your families.
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours. Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
This week I learned about science; in the kitchen and in the yard. How to keep bacteria at bay, why Swiss cheese has eyes and how leaves produce the fabulous colors of Fall…
This week I learned when to say libel (not slander), averse (not adverse) and how to describe flocks of flying ducks. I also dotted my ‘i’s and decided Confucius did not in fact know it all.
This week I learned about vanilla beans, right and left handedness, strawberries, tank tops, poetry, and why dog’s noses be crazy.
This week I learned about cats and luck, B-Boying, cameos and silhouettes, velcro, ginham, seersucker, and the anatomy of shampoo.
This week I learned about the first star flag, the rainbow flag, how much juice comes out of a lemon, how to change Instagram video settings, the Super Moon, and the letters E and S.