PHX: Free screening passes: EAT PRAY LOVE
I have TEN sets of passes for a screening this TUESDAY night (August 10th) in Phoenix.
I have THREE Eat Pray Love t-shirts to give away as well! (These can be for anywhere in the U.S.)
How to win: Leave a comment sharing either:
1. A snippet about a life changing moment you experienced. A time when you had a to make a decision to shake things up, take a risk and how it changed you to be a better person.
Art Graffiti Slip
I made this slip a few months ago, but it was embargoed until the craft convention. Now I can share it!
(Click on images for a closer view)
Favorite How-To: Howtoons Pinwheels
The pinwheel is a classic toy that never gets old. All you need is a chopstick, a wine cork, a pushpin, and paper. Embellishments are all up to your personal style, from glitter to paper choice. Howtoons has a beautiful, graphic way of showing you how.
Views of the front garden
This content is syndicated via RSS from the blog: KeeWee's Garden
Designerpalooza Blog Hop Week 3: Margot Potter!
Here is a sneak peek of Margot's chair! You'll have to click here to see the whole thing!
tomato health check: blossom end rot, anyone?
ACCORDING TO MY SCIENTIFIC FACEBOOK FOCUS GROUP (kidding, but four-dozen people did reply to my question about how their plants were doing) it’s generally a thumb’s-up tomato year so far. But with multiple hot, dry spells here (even though I have been watering!), I keep worrying about the dreaded blossom end rot.
Come see me at Home Arts Live!
Ignite your creative passion…
At the Creative Home Arts Club 30-hour Craft Extravaganza this fall!
Join editor Julie Stephani, the Home Arts columnists, and our keynote speakers, "The Crochet Dude" and "The Crafty Chica" - as well as fellow members who love crafts as much as you!
CHA Summer 2010 - Dear Lizzy
Christine checks out what's new from Dear Lizzy.
CHA Summer 2010 - Making Memories
A look at the Making Memories Booth
How-To: Make Your Own Bacon
By Andrew Lewis
Bacon has been an important part of our diet for hundreds of years. It is mentioned in the Forme of Curry produced by the master cooks of King Richard II, and the general method for producing bacon has remained largely unchanged since the 14th century.
