September News

Creative Workshops in September!


Something about September always triggers in me the desire to learn and start new projects.  That probably explains why this month is packed with workshops.  

I’m really excited to be hosting a series of workshops at Wallflower Boutique.  Terra and I had so much fun last spring opening up her shop to the curious and creative.  


Wallflower Boutique!

Sunday the 10th:: Introduction to Weaving  Using a wooden frame loom that you get to keep, we will learn all about techniques, color, yarn weights and how to start and finish a fabulous decorative tapestry. Sign up here!

Sunday the 17th:: Macrame Plant Holders  These are fun and super cute.  We will explore all kinds of knots and you will have the supplies to make three different plant holders (pots included) so you can give some away as gifts (or keep them all, we won’t tell).  Sign up here!

Sunday the 24th:: Beginning Embroidery Whenever I need a creative fix, I grab my embroidery hoop.  Ultra portable, easy to start and stop, hard not to love.  We will cover basic stitches and techniques as we stitch a cute cactus.  These adorable decorations will win over your heart. Sign up here!


Have you been to the Craftbar at Annie Glass?  Come be inspired by the beautiful glass works as you sip some wine and relax with an afternoon craft.

Saturday the 30th:: Macrame Wall Hanging  We will learn different knots and use gorgeous soft jersey yarn to make some really neat wall hangings.  Macrame is a bit tricky feeling at first, but as you practice it becomes second nature and really relaxing.  Then you feel like a macrame pro! Sign up here!

Have a wonderful month and hope you get to make some cool things.



June News

Saturday was an exciting day.  So many brilliant people set up in and about the Santa Cruz Museum of Art and History for Show & Tell :: interactive art market.  It was magical.  I was right in the main entrance and built a teepee next to my table and showed people how to weave using the teepee structure as the loom.  It was so fun.  You can weave with anything.


Happy to have the rush and panic of pre-show preparation behind me I am settling back into my happy groove of making things and teaching workshops.

I'll be at Wallflower on the 11th leading a mini weaving workshop where we will make some sweet bag tags. 


On the 17th I am teaching my cactus embroidery class.


I'm very excited to be teaming up with the wonderful ladies at Opal Creative Co. to teach a shimmery little woven necklace.


I'm excited to have my weavings at The Craftsmen Collective right in the front window!  I need to go back and get a better photo, don't I.....


On June 25 I'll be at the Etsy Maker's Market at Mandala!  Can't wait to share my work with you!


I have some more things in the works, that aren't quite ready yet, but I will let you know as soon as I can share!  Take care and thanks for your support!

Show & Tell

Very excited to be at the Show & Tell interactive art market on June 3 (Saturday!) at the MAH in downtown Santa Cruz, organized by Design with Hive.  This market is going to be super exciting because there is an interactive element (you can learn neat stuff!) and a ton of cool events happening at the same time.  It's gonna be a party. 

Lentil Salad with Pasta

My go to dinner party, potluck, anytime happy dance comfort food pasta dish.

serves 4


1 cup dried brown lentils
1 package pasta (shells or orecchiette)
2 T olive oil (plus more before serving)
1/4 cup fresh parsley, chopped
2 green onions, sliced in rounds
1/2 small yellow onion, finely chopped
2 T lemon juice
1-2 T ground sumac
1/2 t ground cumin
1/2 t ground coriander
1/2 t paprika
1/2 t dried basil
1/2 t dried crushed Marash or Aleppo pepper (an Armenian pepper) *
1/2 t dried crushed Isot pepper (an Armenian pepper)

To do:

Cook lentils and pasta according to package directions.  
Meanwhile combine all the other ingredients in a large serving bowl.  Add the lentils and pasta, salt and pepper to taste.  Stir well and serve warm.

* I am fortunate to live near many Armenian markets and can get these ground peppers easily.  The taste is really unique so they are worth seeking out but if you can't find them then substitute with another pepper you like, perhaps something on the sweet/smokey side like Ancho.  


Tahini Soup with Spinach and Garbanzos

I keep a can of garbanzo beans on stock just for this soup.  Can be made in minutes or you can add some zucchini and carrots and make a more complete meal in a bowl. A wonderfully pleasing vegan soup that is incredibly good with Irish soda bread, because in my family we like to mix things up.

Serves 2-4


1 10 oz bag fresh baby spinach (or about 8 oz frozen chopped spinach)
1 cup freshly cooked garbanzos ---or 1 can garbanzo beans
1/2 yellow onion, finely chopped
3-4 cloves garlic, crushed
2 Tablespoons olive oil
2 Tablespoons tahini
1/4 cup fresh lemon juice (or 2 T diced preserved lemons!)
2 -3 cups veg broth or 2 teaspoons veggie bouillon powder
3 cups water (if using powdered bouillon)
salt and pepper

To do:

Heat olive oil in a large pot and add chopped onion, and sauté until translucent.
Add spinach and 2 cloves garlic and sauté for about 2 minutes.  Then add water, garbanzos (with liquid if using), vegetable bouillon and stir.  Bring to a gentle boil then reduce heat to medium-low and simmer for 10 minutes.

Meanwhile, in a small bowl place 1 clove crushed garlic, add lemon juice, (preserved lemon is using), tahini and 2 T warm water.  Stir well and add to the soup after it has cooked for 10 minutes.  Remove from heat.  Add salt and pepper to taste.  

Serve hot or cold.  Wonderful with a side of rice.

Makes 2-4 servings.

Fettuccine with Leeks and Lemon


If you find yourself hitting a wall midweek but you want to feel like you got it all pulled together, try this.  It's simple but feels sophisticated and tastes amazing.


Fettuccine with leeks and lemon

serves 4


  • 1 lb fettuccine 
  • olive oil
  • 1 leek, thinly sliced or chopped
  • 2 scallions, sliced in rounds
  • 1/4 yellow onion, finely chopped
  • 1 cup chopped frozen spinach or 2 cups fresh
  • 1/2 preserved lemon
  • 1 fresh lemon
  • ground black pepper
  • red pepper flakes

To do:

Prepare pasta.

Sautée leeks, scallion and onions in olive oil for about 3-4 minutes, add spinach and cook for 3-4 more minutes.

Mince preserved lemons.  Toss pasta, greens and preserved lemons together.  Drizzle with olive oil and fresh lemon juice, salt to taste and add red and black pepper.  Enjoy!