Yesterday, I treated my mom (and myself) to a fun flower class at West Elm. We stopped at Cafe Patachou to grab some coffee and a bagel and then headed over to West Elm to wait for the doors to open for the class.
When we arrived, the Flower Recipe book was awaiting us as well as a pile of blooms. There was a teacher from Lilly Lane who guided us through the process of arranging the flowers. So much fun!
I am so lucky to have such a wonderful mom and I want to wish her and all the moms (and moms-to-be) a happy Mothers’ Day :)
A few weeks ago, I held my first live webinar called “Accounting for Creatives.” I was so nervous a huge disaster would happen, but luckily things went smoothly.
I probably had the most fun designing the images for the slides and putting together the folder of resources. I didn’t want the experience to be like every other webinar where you get a copy of the slides and kind of listen to the screencast of the PowerPoint slides. I wanted attendees to have something tangible they could have in front of them while watching.
The whole process of developing the content, slides, and workbook too much longer than I had planned, but I’m glad I put the extra time into making the images unique.
The biggest thing I learned about the webinar is: just because you post on Facebook or send emails to your mailing list about a resource you’re presenting, doesn’t mean people will sign up. Sometimes you need to make a personal connection and reach out individually. When I did that, I DOUBLED my attendees!
If you’re interested in purchasing the webinar – head over to my biz site and check it out. While you’re over there, check out my updated Services page.
Tonight’s dinner featured some gorgeous colors. As much as I like my food to taste good, I love when it looks good too!
Rainbow Quinoa Salad
1 cup dry rainbow quinoa, cooked per directions on package
1/2 red onion, chopped
1/2 yellow bell pepper, chopped
3 oz feta cheese, crumbled 1 cup cherry tomatoes, cut in half
1/4 cup light balsamic vinaigrette
salt & pepper to taste
Once the quinoa is cooked, it turns into almost 3 cups of quinoa. Mix everything together and divide into 3 portions. Chow down on the protein-rich quinoa salad!
Last week, while James was out of town, I decided to make something for dinner I knew he would never eat. Sushi.
I used a rice seasoning that also had some veggies and mushrooms. My brother gave it to me before he left for basic training. I sliced up some carrots, avocado, and smoked salmon. I mixed up some sriracha and mayo and put a thin line of that on the roll.
These were amazing, but SO time consuming. It definitely makes me appreciate the sushi master’s skills!
Yesterday at work, we had “On a Stick” day. There was a sign-up to bring some kind of food “on a stick” and I couldn’t resist. I made gluten free mini pancakes. I think they turned out pretty cute! (1 WW pt+ per stick)