Stationery Academy 2013

This weekend I had the pleasure of attending the 2013 Stationery Academy in Dallas!

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I was so blown away by the caliber of the women attending this workshop, as well as those that were leading it.  In fact, it was what I would call, “information overload”.  Seriously.  Too many great ideas jam-packed into two days!

I especially loved meeting Natalie Chang, Rachel Shingleton, and Emily McCarthy.  I’ve known Whitney English for a few years, but it was fun to see her in this “educational” setting.

Although I was distracted with all that was going on with Sarah, I took copious notes that I know I will be referring to frequently as I move forward with my business.   I also met some amazing women that I know will be lifelong friends.

If you’re in the paper/invitation industry, I would highly recommend Stationery Academy.  It’s chock full of information and brimming with encouraging girls.  With a full brain, it’s given me a full heart because I’m so inspired by what is to come.

Stay tuned, friends!

Radioactive Glassware

Radioactive Glassware

radioactiveglassbeforeA few weeks ago, mom and I stumbled upon an estate sale.  Most of the stuff was overpriced, so we walked away almost empty-handed, but there were a few items that we had been eying (and of course waiting for the “half price” day to follow).  Our first treasure was a “Texas Rose Quilt” that was handmade and many years old – obviously it had taken a very long time to complete, and neither mom nor I had seen anything like it.  After buying that “must have” (along with a few other small items) and left the scene.  Later that evening, mom wondered if the glassware she had seen was actually Uranium glass.  I had never heard the term, so she explained (being the good science teacher she is).  Uranium glass contains uranium, usually in oxide radioactive glassdiuranate form (disclaimer:  I have no clue what that means exactly), added to a glass mix before melting.   The pieces vary from trace levels to about 2% uranium, although some 20th-century pieces were made with up to 25%.  The amount of uranium in the piece determines the color of its “glow” (it’s more yellow if there’s a greater amount of uranium).  It’s found in early century tableware and household items, but fell out of widespread use during the Cold War (1940s) when the availability of uranium decreased.  These pieces kind of rare to find now (and can be expensive if the seller is knowledgeable).

The next morning, mom still couldn’t stop thinking about that glass, so we went back to the estate sale, armed with a black light in her purse (of course, she’s the only person I know who has a mini black light handy).  She casually plucked a piece from the glassware area, sequestered it to a bathroom, and plugged-in her black light.  It was sneaky, and exciting.  We were rebels, living on the edge!  (Kidding.  Actually, it felt exciting, in a nerdy way of course.)

The glass glowed a neon green, bright and very spooky.   I’m not nearly as amused with science-y discoveries as my mom is, but I’ll admit this was cool.  In fact, it was impressive – that my mom recognized it and went to such lengths to prove her theory to be right.  I’m glad I was there – it was a fun experience (and she got to add some cool pieces to her collection)!  By the way, Mom, I plan to borrow these for Halloween… can’t you just see a spooky tablescape lit up with black lights?

 

Freezing Hatch Green Chiles

Freezing Hatch Green Chiles

August is beautiful month.  To me it means:  Back to school (yay for school supplies!), slightly cooler weather (wishful thinking in Texas, but it DOES mean we’re on the road to fall)… and hatch green chiles are in season!  I mean, look at these beauties.

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They’re even prettier when they’re being fire-roasted.

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Every year, I stock up in August when Market Street does their annual Hatch Chile Roast.  I buy a few bags of pre-roasted chiles and bring them home to freeze and use all year.  (Yes, yes, I know I could roast them myself, but I usually get about a case and a half’s worth, and I don’t have that kind of time – “ain’t nobody got time for that!”).

Looking to freeze some for yourself?  Here’s a quick guide.

You’ll need:

pre-roasted hatch green chiles

Ziploc freezer bags (I use the pint size since I don’t have a big family to cook for when I use them)

A towel for dryingWhen I buy the pre-roasted chiles from Market Street, they come in a large plastic bag.  I leave them in the bag for 15-30 minutes after roasting and let them steam (this helps the skin come off easier).  After they’re nice and steamy, run them under cool water and remove the blistered skin.  Hold the top of the chile and gently rub in a downward motion.  Once most of the skin is removed, tear off the hard top of the chile (to save time later when cooking).Once the skin has been removed from the chiles, divide them into small freezer bags.  (I love freezing them in really small batches because it’s easier to thaw and use the entire bag in a shorter period of time.)DSC_0600

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Fill each bag about halfway with water (you just need enough to keep them from getting frostbite or drying out in the freezer), pressing the excess air out of the bag, and sealing as tightly as possible.DSC_0591

Label each bag (mild or hot, if you went combo style) and freeze the bag as flat as possible… Then enjoy having hatch green chiles on hand year-round for your cooking pleasure!DSC_0590

How do you like your green chiles?  I love mine with eggs, in a sauce over chicken or salmon, on a burger with caramelized onions… or just about any way I can get them!  What’s your favorite way to eat hatch green chiles? (I’m always looking for a few new recipes!)