Gorgeous detail...

Lovely letterpressed detail on envelopes for a bride in Long Island City, New York.

Would make a lovely tattoo, yes? If I were into tattoos, that is.

Salad for Dessert

Before the summer is over, I wanted to post my favorite tomato recipe of this season....last year it was salsa, this year: gazpacho salad. Aside from our friend Ray- who, if given the choice, would seriously opt for any sort of salad for dessert- I really don't know many people that honestly do ravenously crave salad. I eat a lot more of it than most people probably, but sometimes it is primarily because I know it is good for me. Know what I mean? This salad, however, is amazing. I seriously have dreams about this salad. It takes what seems like forever to chop everything up, but it is totally worth it. Can't wait 'til next summer, and our inevitably out-of-control tomato plants, so I can make some more. I'll maybe even join Ray and have it for dessert!
(This photo- and the recipe- from Smitten Kitchen)

Gazpacho Salad
The New Spanish Table

Serves 4

2 1/2 cups cubed day-old dense country bread (1-inch cubes)
2 medium-size garlic cloves, chopped
1 large pinch of coarse salt (kosher or sea)
1 small pinch of cumin seeds
3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
1/3 cup fragrant extra-virgin olive oil
1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
2 small Kirby (pickling) cucumbers, cored, seeded and diced
1/2 cup finely chopped white onion
1/2 cup seedless green grapes, cut in half
About 1/2 cup slivered fresh mint or basil (optional)

1. Preheat the oven to 350 degrees.

2. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Lead the bread cubes cool.

3. Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.

4. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.

Update...

This has been an extremely busy summer, and I haven't had much time to post about what I have been up to, so I thought I would try to catch up. I'm still only remembering to document about one out of every five jobs I am doing. I really need to get better at that!

I finally received the letterpressed business cards that I ordered, and am so happy with how they turned out. Now I finally have something to hand people when they inquire about my work!
One of the larger jobs of the summer....more than a thousand envelopes for a huge Bat Mitzvah in Oklahoma.
The ever-popular request of white on chocolate brown, for a bride in New York.
One of many sample packs I sent out this summer- one of my favorite things to assemble...
One of two baby sock elephants I made this summer...both for my sweetie pie newborn twin nephews! They were inspired by a pattern in this lovely Japanese book, which Nick sweetly gave me several months ago.
This was the first sewing I had done in about a year, and it felt so great to create something. It inspired me to drag out a bunch of unfinished projects and put them in reach for when I have a spare minute. Hasn't happened yet, but hopefully soon! Now that Nick is back into the swing of teaching all day, perhaps I'll be able to wring a few more minutes out of each day...

Pomegranate Margaritas

Fabulous recipe for pomegranate margaritas here. Perfect for a summer evening- we thought so, at least!

Walk to Remember

Well, I have had the craziest summer ever, and have been super busy with dozens of jobs and have just not had a chance to post very much, but I wanted to just quickly mention this very special project I worked on a few weeks ago. Here is the website. I hope this walk blesses many families!