We love all things California, and are proud to present a California Cheer greeting card.
The official state flag of California, called the Bear Flag, was first used on June 14, 1846, and officially adopted in 1911. The flag was designed by William Todd, and pictures a grizzly bear (our state animal) and a star. The first Californian flag was quickly made by a group of American settlers who had just captured the town of Sonoma (from Mexico) and needed a flag to replace the Mexican banner.
When was the last time you went on a scavenger hunt? What about one that leads you to some seriously awesome art?
Artist David Wilson wants to take you on several by leading you via his hand-drawn maps to a series of installations throughout the city in one of SFMOMA’s On the Go exhibitions called Arrivals. Wilson has created six site-specific works at various outdoor locales–Warm Water Cove in Dogpatch, Jason Court in Chinatown–and he leads you to them with detailed directions and sketches.
Read more about the exhibition at PureWow San Francisco.
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.
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.
There’s never really a bad time to gaze at Napa’s sun-dappled hills and drink from the fruit of its vines.
October and November are wonderful times to escape to the lush and lovely beauty of Napa. The rush of harvest season is beginning to taper, and the crisper nights are perfect for sipping Cab in front of a roaring fire.
Check out the best places to wine, dine and shop here.
Hey SF: We are hiring. Love working with your hands and green tea Kit Kats?
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.
- 2 pounds beefsteak tomatoes (about 4), quartered
- 1 large English hothouse cucumber, peeled, seeded, cut into pieces
- 1 large ripe peach, peeled, halved
- 1/2 jalapeño, seeded (or with seeds for a spicier soup), chopped
- 1/2 garlic clove
- 1 cup fresh (or frozen, thawed) cherries (about 8 ounces), pitted
- 2 tablespoons (or more) white balsamic or Sherry vinegar
- 1/4 cup extra-virgin olive oil plus more
- 1 1/2 teaspoon kosher salt plus more
- Freshly ground black pepper
- Flaky sea salt (such as Maldon)
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.