One Hundred and One Uses for Tutus, No. 8

Strawberry Festival was wonderful and I was able to meet so many wonderful people. One was a beautiful gal, "Rose" who just graduated from Clown School just in time to participate in the big Circus Parade. Lucky for me, we found each other and SHE discovered a new and perfect way to use my tutus and Whimsy Wands.

Thanks for the pictures "Rose"!

Strawberry Fest 2009

What more can you ask for? We had a beautiful weekend in Cedarburg Wisconsins for the 2009 Strawberry Festival. Our booth, hard to miss, was visited by many of our dear friends. Brenda Naggs, who does all of the embroidery through her Custom Ink & Stitch company, did some darling onesies and t-shirts. Great traffic, even better weather and super feedback. I think it was a win!

From my daughter's perspective on the tent.

American Girl Doll skirts...

My new tent from Canvas King. I love it! It came with sides, which thankfully we didn't need, but I need to come up with some weights to combat the wind. We almost did a Mary Poppins.

You certainly couldn't miss our booth. I think it was one of the most colorful!

My Precious Ballet Recital Tutus

Isn't she gorgeous!

This ballerina is a student from the Grafton Dance Academy in Grafton, Wisconsin.

A few months before we moved, the ballet school contacted me for an order of specialty tutus for a class of advanced students. These students were preparing a special classical dance for their upcoming recital. We ended up selecting a soft ivory tulle with a classical black satin sash for the waist. They were paired with black leotards and matching ivory tights.

I think they turned our beautifully! One of the mother's graciously sent me these gorgeous photos so I could see how pretty they looked. I'm so tickled.

The teachers of the school were so wonderful to work with and very attached to their students. Congratulations on a wonderful show.

A perfect pose...

Ready for Broadway!

The consummate ballerina...

With Love From Spain

One of my most favorite things in the world is when I get lovely letters, notes and emails with special photos from clients after receiving my tutus. Recently I sent a tutu set (tutu, t-shirt and headband) to a darling woman in Spain for her daughter's birthday. Here's what she sent back:

"Oh, Wendy..... your tutu arrived today.... Can I just tell you how incredibly beautiful it is! Oh my God -I absolutelly love it! And the headband is gorgeous as well. So is the onesie. Do I wish I knew how to make those myself. I honestly tell you there for sure is a business opportunity here in Spain for this beautiful creations.
Thanks again for your very profesional work. Even the wrapping was so pretty!
I wish you all the best!
xxxxxx
PS- I will send you some pictures of xxxxxx wearing it on her birthday."

Here's what she sent me!

I'm the luckiest!

Moving Down The Road

It's sold and we'll be on our way. For those who aren't aware, we've been transferred to Minneapolis, Minnesota for my husbands work. Whimsy Wendy is coming with!

Hard to believe how quickly everything happened in this market. But a great monkey off of our back.

It's very bittersweet... we are leaving a lot of wonderful friends and relationships but heading to "home" and our entire extended family. Now we work on packing up, preparing the girls and focusing on resettling!

I'm trying to set a date for Whimsy Wendy to re-open, around mid-May. I think it's a good target date and gives me a lot of time to get ready for the annual Cedarburg Strawberry Fest in late June. Keep in touch please!

Rum Cake in a Jar

One of my most favorite gifts to give my friends for the holidays or special occasions is my Rum Cake in a jar... but I call it "For Mom Only Cake". The best part is tie it up with a beautiful ribbon or fabric and include a plastic fork for a dessert-to-go!

Here's the recipe:

1 20 ounce can unsweetened crushed pineapple
1 stick plus 3 tablespoons unsalted butter, softened
3 1/2 cups packed light brown sugar
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

1. preheat oven to 325. Wash 8 (1 pint) wide mouth canning jars with lids in hot, soapy water and let them drain, dry and cool to room temperature. Grease insides of jars.
2. Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Puree drained pineapple in food processor or blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice.
3. With mixer, beat butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum. Set aside.
4. Sift together flour, baking powder and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
5. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean. Place in center of preheated oven. Bake 40 minutes.
6. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover and remove from heat. Keep lids in hot water until they are used.
7. When cakes are done, remove jars from oven. (I like to tip an extra tablespoon of rum in each jar before sealing). If jar rims need cleaning, use moistened paper towel. Put lids and rings on in place, then screw tops tightly shut. Place jars on a wire rack and they will seal as they cool.

Obsessed With Brussel Sprouts

I have found myself with a curious obsession... brussel sprouts.

I'm usually not one that boasts about un-womanly consumption, but last night my recipe of roasted brussel sprouts was so good, I ate a pound of these baby cabbages by myself.

If you find yourself daring to try a plate of delictable sprouts, here's my fail proof recipe:
brussel sprouts, washed and halved
tablespoon of olive oil
coarse sea salt
pepper
splash of balsamic vinegar (optional)

Preheat the oven to 400 degrees. Toss the brussel sprouts in olive oil and sprinkle with salt and pepper. If you like a little tang, splash with a little balsamic vinegar. Toss well to coat. Place in 13 x 9 baking pan and stir well every 5 minutes. They should be done in 20 to 25 minutes. The brussel sprouts will turn a gorgeous green and some loose leaves may even blacken. Dont' panic! Due to the high sugar content in the sprouts, you'll get a lovely flavor from the camelization!

I dare you to have just one!