Sisterhood of the Traveling Bag: Kim

After oo-ing and awe-ing over this bag for weeks, we knew it was no ordinary purse. And in a stroke of inspiration, we found its purpose (rather, its purse-pose): to accompany us in our daily lives. It's a hand-stitched, black and tan leather bag, with a simple design and easy function...it complements any outfit, day or night, and is hearty enough to go just about anywhere. For this year, we are passing it around through the Ruby crew, and documenting what adventures ensue. It is our version of the Sisterhood of the Traveling Pants. So, without further adieu, we bring you The Sisterhood of the Traveling Bag!
Sometimes we are asked where we go to find things to fill Ruby Rose with weekly. Most of the time, our search for fun finds leads us North or South, away from the Central Coast, and into the BIG cities. But occasionally we can be seen traipsing about the Central Coast hunting and gathering.



Sometimes we take the truck.



And sometimes a car.




Whatever our mode of transportation, we usually manage to fill it.

All work and no play makes life dull, so a short trip to visit family in Las Vegas was in order.


Purse trying the Wheel of Fortune slots.


I call this the Where's Waldo Purse picture. It blends in so well with the train.


At the Boulder City train museum.


Back in California, a quick trip. To Avila pier, to buy fresh fish.


xo,
Kim

Hidden Treasure: Picking Daisies by Kim

Picking Daisies has put together a fun showing of watercolors by local artist Tracy Taylor, who happens to be a Ruby Rose regular. "Love is in the Air" is the Valentines theme and each watercolor is a framed original matched with a colorful fabric handpicked by Picking Daisies.


There are 10 different watercolors and Tracy had each reproduced into cards.
The cards are sold in a set of 10 Cards for $20.00 or individually for $3.50 each.

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The entire collection will be shown starting with Art After Dark--
Friday February 3rd, 2012 6pm-9pm.
Picking Daisies is located in the Creamery
570 Higuera Street Suite 120

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Now if you're like me - a "fabric-a-holic" - you won't want to miss dropping in just to look at their fabrics and other fanciful creations. They are known for their cloth napkins, but they sew many other useful things too, all made from 100% cotton fabrics in a variety of vibrant colors and designs.

So put on your dancing shoes and get out of the house! I know Tracy will be there with a song in her heart ready to dance.

Check out Picking Daisies post about the event, here. See you there!

Guest Post by Kim: Hidden Treasure // SLO Toffee Company


Something I discovered years ago at a local Christmas Craft Fair was a special handmade toffee. I looked forward to buying bags of it for myself and as gifts, because it was so good, and I could only get it once a year... it was precious secret. Now mother/daughter Cindy Jones and Kristen Bender have opened SLO TOFFEE COMPANY and my dream has come true, it will be available year round.

PhotosfromSLOTC

I like to break it into small pieces to try and fool myself into thinking I’ve had about 6 pieces, instead of just 1...but those kind of mind games don’t really work on me so I don’t know why I even try. Cindy says people seem to like the white chocolate, but I don’t know. I’m a chocolate purist and the darker the better, so I tend to stick with the dark chocolate. But for those of you who do prefer white or milk chocolate, there is no need to disagree with me--she makes all 3 kinds, so we can all coexist in harmony while eating our toffee of choice.

We will be sampling the toffee at Ruby Rose on Friday and Saturday, so stop in and give it a try.

Guest Post by Kim: Holiday Baking with the Grandmas

One of my favorite childhood memories revolves around holiday cooking and baking with the grandmas. Each grandma had her specialty, grandma C's was fudge and cookies and Grandma M's was breads.

2011-10-22

Next year I will be a grandma and am looking forward to the day when I can bake with my grandchild. I uncovered a fun little cookbook for children we used when I was little. I remember the fudge sauce because we had it with ice-cream. Grandma C thought it was too runny so she added Karo to the recipe.

Recently Updated

We made the uncooked fudge, but I was just noticing that you need to melt the chocolate over boiling water...so how is that not cooked?! It was easy to make and I thought it was good at the time (especially since I made it), but it didn't compare to Grandma C's fudge, so we never made it again.

Hope you are able take some time to make memories with your family and friends during the upcoming holidays. Especially the little ones. --K.

Aunt Fran's Divinity Fudge by Kim

fallingleavespg5
(image source)

Fall brings more than just pumpkins and leaves...it's the beginning of sweet season.

My great aunt Fran (who happened to be diabetic) used to make the best divinity fudge. Not sure how she pulled that off, but I was always delighted to eat the results. She and my grandma would pack it into large round tins with layers of wax paper in between. It's a happy memory when I think of hearing the sound of the tin lid being pried off, the rustle of the wax paper, and the delighted smiles as we all got to pick a piece of the coveted divinity. This probably explains my fondness for vintage tins.

Aunt Fran's Divinity Fudge

21/2 cups sugar
1 cup Karo.
3/4 cup water

Bring to a boil, 250 degrees on a candy thermometer, until it makes a firm ball (not brittle).

Beat 2 eggs until stiff.
Slowly stream sugar mixture into egg whites while beating on high speed.
The candy will begin to lose it's shine (about 10-15 minutes).

Quickly fold in:
Pinch of salt
1 tsp vanilla
1 cup chopped nuts (Fran used pecans)

Drop by teaspoonfuls onto waxed paper

Just remember to never make this on a rainy day...

Donkeys and Lemons: By Kim

I’ve been suffering with writers block…well not suffering to the degree of a bad sunburn or sprained ankle...I was told I just need a bit of inspiration. So to make it easier on myself and ease back into my blog posts, I have decided to write about the 2 things I’m passionate about right now. The sweet faces of donkeys and lemons.

I fell in love with a donkey when I visited Tanzania, there is an abundance of donkeys over there, and when this little donkey looked at me with his huge lovely eyes, I felt like he could see straight into my heart & soul. So when I found a small watercolor of a sweet little donkey a few weeks ago, it was like finding a long lost friend, and now it sits humbly on my desk, with those big eyes gazing at me, I am smitten.

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(images hedweb and flickr)

Now lemons I have been blessed to have around me my entire life in one form or another. One of my friends in grade school loved lemons so much she would cut it into wedges, and suck on them. I like mine a bit sweeter (lemonade, lemon drop candies, lemon bars, lemon meringue pie, coconut lemon crème cake, lemon sorbet...).

One of my favorite lemon desserts can be found at Le Ciel Crepe Café, and is named The Avila Bay on their menu. The thin crepe is filled with a light airy lemon cream topped with lemon zest, and a nice scoop of vanilla bean ice cream on the side.

I’m also a hug fan of their Chicken Ranch Salad--fresh spring mix, chicken breast, bacon, tomato, and cheddar cheese served with Heather's homemade ranch dressing, which has a bit of dill in it, Yum!

They also make wonderful homemade soups daily. I have tried them all, except for the African Banana. I am told it is delicious; I am not a fan of the banana...but I did see a lot of bananas in Tanzania too. I have just linked the donkey and lemon together via Tanzania.

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LE Ceil Crepe Café

3211 Broad St. #121
Crossroads Center
San Luis Obispo, CA 93401

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I think I’ll give you my recipe for Lavender Lemonade. See below.

(image via Sunday Suppers)

Lavender Lemonade

2 Cups Cane Sugar

2 Cups Water

Zest from 2 lemons

8 Fresh stems of lavender (1Tbs. dried lavender)

2 Cups Fresh Squeezed Lemon Juice (8-12 lemons depending on how juicy they are)

2 additional cups Water & Ice

In saucepan heat sugar and water together stirring until sugar dissolves and water comes to a boil. When sugar mixture turns clear remove from heat a

Let syrup cool to room temperature. When syrup is cool, add lemon juice and 2 cups additional cups of water.

Serve over ice; add a sprig of lavender and a slice of lemon.

Enjoy!

-K.

Hidden Treasure: Bella Pops, by Kim

Summer has officially arrived and it is oh, so, good. So excited to share another hidden treasure around these parts with you...and at the perfect time nonetheless. Summer? Popsicles? Perfect! Take it away Kim!



(image via vintage fine art prints)

The other day when I was in Staples, I forget what I went in to get….not uncommon for me lately. Fortunately I ran into Chris Anderson, and she showed me her really cute flyer she was having made up for her new company Bella Pops. This made me so happy; I didn’t mind forgetting why I was there.

The thought of popsicles reminds me of when I was a little girl. My friend Barbara lived 3 blocks up from me on Sunset Drive, in the summer her brothers sold popsicles out of the garage. It was a long walk, uphill the entire way. But it was well worth it, because in their freezer they had a multitude of flavored popsicles to choose from.

The Bella Pops that Chris makes are more sophisticated then the popsicles of my childhood; her pops are true healthful frozen gourmet treats. Made from fresh fruit, pure cane sugar, natural flavorings & fresh herbs. No artificial anything! Such a great idea! Of course I had to invite myself over to try a few. When it comes to food, I am not shy.

On the menu for our tasting were 3 of the many flavors to choose from.

  • Strawberry/Basil: I loved the addition of the cinnamon basil; maybe because it made it seem just a little more of a grown-up treat.
  • Meyer Lemon: Perfect balance of sweet & tart, and a touch of lemon zest for added flavor, I could eat about 6 of these…no kidding. I didn’t, but would have if there was nobody around to watch me.
  • Chocolate /Orange: Decadent for sure, No cream, but the texture is smooth and the rich dark chocolate flavor was offset perfectly with the orange, it’s flecked with zest of orange too. Far too rich to eat more then 1

I was not able to choose a favorite, but it was between the Meyer Lemon and the Chocolate Orange, both were too good to say one was better then the other. I am also anxiously waiting the fresh watermelon pop that is in the works too!

Popsicles make me smile. Memories of sitting on the curbside in front of Barbara’s house, on a hot summer day, enjoying a popsicle and giggling as we watched the older neighborhood girls come by and flirt with the brothers.

Bella Pops are available at the Pismo Pier Farmers Market Wed 3-6pm

For your special event, wedding or party. Call and make a tasting appointment.

Delivery and non-electric freezer containers are available.

Bella Pops

Handcrafted Frozen Pops

(805) 781-0827