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ettodesign + dashing pearl valentines card set giveaway


So excited to do a giveaway with my lovely and talented friend Colleen with dashing pearl blog… Her and I have been tossing ideas around together for a while now to start a blog together… still working on making that happen but for now you can go and check out her lovely blog and enter to win a sample set of my cards I designed, the giveaway ends on friday feb 3rd at noon so please go check it out and see how talented she is…

She took the photos of the cards for me to put on my etsy shop and share with you guys…

if you would like to see more of the cards and the options I am offering please visit my etsy shop.

She is also an amazing and talented photographer, you can check out her work here : : : :

: : visit the giveaway here : :

:: dashing pearl : : Valentine’s Card Giveaway!


my juice fast recipes



I am here to inspire you to do the juicing fast I am doing after watching the movie “fat, sick and nearly dead” this summer and doing the fast for 10 days I was inspired to reboot my life for good beginning this new year. you should watch the movie before you do the fast so you can see more details on how to do this properly. this is a lifestyle change not just for your ten day fast or however log you decide to do this for… but for the rest of your life… so GIVE YOUR OLD LIFE THE BOOT and REBOOT TO YOUR NEW HEALTHIER LIFE… go and inspire people you know, you don’t know and you will see how amazing you feel and how our body will thank you. you should do some sort of a workout even if it’s walking and picking a few pound weights but motivate yourself to be better for yourself and be good to YOURSELF.

here is my short story :

this new year has brought me so many great perspectives in life and i decided that i would do the juicing fast cleanse for 35 days this time to restart my life in a healthy way. my first challenge for myself started with doing this for 14 days and then grew into 24 days and the latest challenge I am making for myself is 35 days so here i am 20 days into my cleanse and feeling fantastic.

many of you have been asking for my recipes that i use for the juices so will be making a few posts with my favorite recipes on here so you can come and check it out any time you would like.

I am going to list my ingredients only not the amount I am using since I am not sure what size you are making for yourself.

starting out with one of my favorites that I tried at a juice cart here in Portland called sip and here is the link to their wonderful combination ideas they make for juice combo ideas I also have tried some of the smoothie combos and replaced some of the things you can’t juice with other ingredients
sip cart Portland

summer breeze
green apple

beet + carrot + apple

7 carrots

1 beet

1 green apple


get up
green apple

green gunslinger
2 peeled kiwi
2green apples
1cup fresh spinach

super veggie

pear + ginger cleanse

green goddess
fresh spinach

beet +carrot + apple + mint
1 small beet
5 carrots
1 green apple
1/4 cup fresh mint sprigs

grapefruit + carrot
2 grapefruits
5 carrots
1 small piece of ginger

pineapple +apple
1/2 pineapple
2 green apples

carrot +orange
4 carrots
2 oranges

pineapple + apple + pear
1/4 pineapple
2 green apples
1 pear


papaya + pineapple + orange
1 orange
1 small papaya
1/4 pineapple

green veggies
1 cucumber
2 stems of celery
1/2 bunch of cilantro
1 green bell pepper

cantaloupe + apple + pear
1/2 cantaloupe
1 green apple
1 pear

The next recipes are from the official recipes used by Joe Cross and Phil Staples according to the Reboot Program.

Mean Green Juice (original)
6 Kale Leaves
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger

Mean Green Juice #2
handful spinach
3 stalks of kale
2 golden delicious apples
small handful parsley
1 lemon
1 cucumber

Mean Green Juice #3
2 stalks celery
1/2 cucumber
1/2 apple
1/2 lemon
small piece ginger
1/2 green chard leaf
bunch cilantro
5 kale leaves
handful spinach

Mean Green Juice #4
1/2 pear
1/2 green apple
handful spinach
handful parsley
2 celery stalks
1/2 cucumber
small piece ginger
slice of papaya

peel or slice off lemon rind leaving some of the white pith
to juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
wash all vegetables and fruits before making juice
buy organic if possible







ettodesign is participating in the holiday craft bazaar at the water heater 1-6pm


Please come join ettodesign at a Holiday Bazaar this

Saturday 11.20.10 at 1-6 pm.

where : the water heater / 750 N Fremont St / Portland, OR

website for more info

ettodesign will have a giveaway at our table so come and get some great gifts for the holiday like calendars, holiday cards, packaging goodies, baby designs and more…

Beautiful designs created by Lena Tsiorba and many more vendors…

Also it will be  the grand opening for Wanderlust :

Wanderlust, Portland’s first traveling retail cart, is starting the holiday season off with a bang. After several ’soft-launch’ events at food cart pods and outdoor markets during the Fall of 2010, their operation is up and running smoothly. Now they’re ready for action- planning a grand opening party Saturday November 20th where you can expect cupcakes, a raffle, a wheel you spin for a discount on every purchase and some amazing vintage and handmade goodness all in conjunction with the Waterheater’s Bazaar Bizarro flea market.

my new holiday designs for Share Holidays website


I have been working for this company for two months and I have been enjoying creating template designs for their site. I am working on some more templates for baby sets, wedding sets and some more holiday sets… check out my page and if you would like you can purchase the design from the site or contact me directly for customization of the design.

here is the link to my designs page.

click on the image above or put this link into your browser

so check it out…

hazelnut / raspberry cake



250g butter, softened (about 2 and 1/4 sticks)
2 cups regular sugar
6 eggs
1 1/2 cups regular flour
1 tsp baking powder
1 cup hazelnut meal (I added about 1 1/4 cup for bit more nutty taste, but that’s optional)
2/3 cup sour cream
300g fresh or frozen raspberries
fresh raspberries, extra, for serving

Cream Cheese and Sour Cream Frosting with Raspberry syrup and Rum

8 oz Cream cheese (make sure to soften the cheese, don’t use it cold or it will look lumpy in the frosting)
2/3 cups confectioner’s sugar
1 cup sour cream
rum (add a few splashes at a time to taste, optional)
raspberry syrup (add a few splashes at a time to taste, optional)


Preheat oven to 350°F.  Grease a deep round cake pan; line base and sides with baking paper or you can use a round cake pan that has a spring release if you don’t want to mess with lining the cake pan.

Beat the butter and sugar in  an electric mixer until light and fluffy; add the eggs, one at a time, beating until just combined between additions. (The mixture will curdle at this stage, but will come together later.) Add in sour cream and beat until combined then add a little at a time of the sifted flour, hazelnut meal and . Fold in raspberries and spread mixture into pan.

Bake for about 1 hour 30 minutes. Stand cake in pan for 10 minutes; turn, top-side up, onto wire rack to cool. After it’s cooled all the way use a large bread knife and slowly cut the cake in half. I used a mixture or the raspberry syrup, a little bit of warm water and Rum and used a spoon to spoon the mixture on to the bottom of the cake to make it moist and the added the mixture to the top layer when it’s flipped cut side up and right away gently put it on top of the frosting and add the frosting on top and sides of the cake.

Frosting and filling

Beat 2/3 cups confectioner’s sugar and 8 ounces cream cheese in a mixer on medium until smooth then add 1 cup sour cream and beat until everything combines. Taste the frosting if you feel like you need more confectioner’s sugar add a little more at a time. I also added a splash of Rum and Raspberry syrup to add a little more flavor to the frosting but that’s optional and if you don’t have raspberry syrup and you have another one you can probably add a different one but the raspberry one adds enough taste so it’s really good to add it in. Mix it very well and then spread the mixture in between the cut layers and on top and sides of the cake. Decorate with the chopped hazelnuts and fresh raspberries… ENJOY!

Cook’s Notes: If using frozen raspberries, don’t thaw them; frozen berries are less likely to “bleed” into the cake mixture.

Fruit Galette


This dessert is so easy to make and I hope you get to make this and share the goodness with your friends.You can use any fruit that you like and you can switch out different preserves as well. Scroll down to the bottom for a list of possible topping combination that I have been using. You can use the dough to make quiches and savory galettes. So enjoy and bon appétit!

Galette Dough

makes 1 large or two small galettes

Prepping time about 15-20 minutes

Bake time about 35-45 minutes


1.5 cup flour

1 stick of unsalted butter (cold)

2 egg yolks (don’t discard the egg whites, you will use them to whisk with water for brushing the crust)

pinch of salt

pinch of sugar

3 tbsp COLD water


powdered sugar

your choice of almond or hazelnut meal (to create the meal if you don’t have time to buy it you can add your choice of nut into food processor and pulse until it becomes very fine and you can make more and just put it in a air tight glass jar and put it in the refrigerator)

your choice of less sugar preserve

your choice of seasonal fresh fruit

Other things you will need:


food processor

cookie sheet

parchment paper

rolling pin

flexible cutting board (optional but recommended)

baking brush for brushing on the egg whites



Preheat your oven to 350 degrees.

In a food processor add 1 cup of flour, cut up the butter into small pieces, salt and sugar and pulse until combined, but make sure you pulse instead of holding the button down. After this has mixed well and it becomes almost like a meal add the egg yolks, water and the remaining 1/2 cup of flour and pulse until mixed. Take it out and put it on a flexible cutting board (I noticed it works best if you roll the dough out on the flexible cutting board or I think using parchment paper would work too if you don’t have a flexible board for transferring to your baking sheet). I start with using my hands to flatten the dough a bit and the using a rolling pin to roll it out pretty thin and then shape the dough to a desired shape with your hand and fingers. Once you have the dough flattened pretty thin (not too thin though so it doesn’t rip) transfer onto parchment paper by flipping the board upside down and peeling it off onto the parchment paper that is on a cookie sheet or if you rolled it out on parchment paper transfer with the paper to the cookie sheet. Now you are ready to add your choice of preserve (if you get a less sugar preserve that works best and I like using the less sugar Trader Joe’s brand apricot preserve because the flavor is not too overwhelming with the fruit) put a good layer on and leave about an 1 inch all the way around for the crust, but don’t overdo it because it will leak out. Sprinkle a thin layer of the powdered sugar. Sprinkle a very thin layer of almond meal. Then slice your fruit into about a 1/4 inch slices and arrange in a desired layout I like to start from the outside and work my way in or you can chop up your fruit into squares and mix in a bit of the preserve to add some flavor to the fruit then add to the galette. When the fruit is arranged to your liking dust some of the powdered sugar on the fruit. Fold the edges of the dough to create a crust on your galette and press it down a bit. Add a bit of the egg whites and a little bit of cold water and whisk together, using a brush, brush the crust of the galette and bake for 15 minutes, take it out of the oven and brush the crust one more time, return to the over and bake for about 20-30 more minutes, it depends on your oven because you might have to keep it in a bit longer or take it out earlier if your over gets really hot but usually baking time is about 35-45 minutes, if you like it more brown keep it for a few more minutes.

Once it is done slide the galette with the parchment paper onto a cooling rack and let it cool for about 10-15 minutes so the preserves set a little bit.  Serve with a homemade whipped cream that you ca add a little bit of raspberry syrup if you have or just whip the heavy cream and powdered sugar and put a dollop of the whipped cream or if it’s summer you can serve it with a scoop of ice cream… and ENJOY!

Suggested combination or fruit and preserve :

Apricot jam with apricots, nectarines, peaches, pears, apples, raspberries, plums.

Raspberry preserve with pears and add a small dash of nutmeg to the fruit

first of many entries




my two beautiful kids and husband


hello and welcome to my blog. i am so excited to start this blog journey today.  i have been reading blogs for so long and people have told me that i should start write my own blog about all the things that inspire me as a designer, my cooking, kids, home decor and fashion… come back often to read about my life as a mother, wife, designer, cook and trying to be a fashionista all at the same time..

check out my design portfolio and come back often to see new work.

visit my etsy shop for some homemade goodies
the photo of my lovely family was taken by my wonderful friend gina emerson

enjoy and welcome… leave a comment if you would like.