Mar 21, 2011

Meet Linda + Enter for a Giveaway!

I’m super excited today to showcase our first Pretty Tasty Things artist profile. Meet Linda from Burlap + Blue. She’s a Richmonder specializing in vintage-inspired goods. Her specialty includes beautiful dessert pedestals, which are certainly one-of-a-kind and fits perfectly with the style and theme of Pretty Tasty Things. Most of her work can be purchased at her Etsy shop and I encourage you to check it out! Her pedestals make great hostess presents, birthday gifts, and have been purchased by brides for dessert bars and for bridesmaid gifts. Also, her chalkboard pedestal is slated to be featured in next month’s issue of BRIDES magazine! Read our short Q&A with Linda and enter to win a $20 credit towards a purchase of anything on her Etsy shop! See details below.

Artist Profile: Linda from Burlap + Blue Where do you live? We are lucky to live in Richmond, Virginia How did you get into this business? When my son (now 2-years-old) was born, I decided to stay at home with him, but I also wanted to find a creative outlet. My Etsy shop and blog both opened soon afterwards! Describe your business in five words or less: Vintage-inspired, handcrafted loveliness I don’t want to give away your secrets, but where do you find your vintage pieces? Thrift stores, Ebay, Goodwill…the list is long, but it’s a lot of fun! I love the thrill of the hunt What is your favorite dessert to put on cake pedestals? Cupcakes! What is your favorite cocktail to place on coasters? Martinis for girl’s nights, a glass of wine for the others Favorite recipe: Hmm…this time of year, anything that I can put on the grill is the winner, hands-down!

You have a chance to win a $20 credit towards any purchase at Burlap + Blue! All you have to do to be eligible to win is:

FOLLOW Pretty Tasty Things’  by Facebook, Twitter or RSS
Linda’s Burlap + Blue Etsy shop
And then you must

LEAVE A COMMENT on this post indicating how you’re following Pretty Tasty Things and what Burlap + Blue item would you buy with your $20 credit!

You must leave a comment on this specific blog post indicating how you’re staying connected with Pretty Tasty Things and your favorite item from Burlap + Blue. Deadline to enter is 5 p.m. EST on Thursday, March 24. Please one entry per person. A random winner will be announced on Friday, March 25. Good luck!

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Mar 17, 2011

Please help For Japan With Love

Words can’t describe the sadness in Japan. The lives loss. The memories gone. To have everything completely taken from them is heartbreaking. Every little bit helps right now so please help those who have nothing right now. For Japan With Love is one option, but there are so many ways to help. Click here for more options. Lets give them hope that it will get better soon.

Fundraising: For Japan With Love has a direct link on the website to our fundraising page for ShelterBox. ShelterBox was one of THE first organizations asked by Japan to help and were on hand on the Saturday after the quake. Each large, green ShelterBox is tailored to a disaster but typically contains a disaster relief tent for an extended family, blankets, water storage and purification equipment, cooking utensils, a stove, a basic tool kit, a children’s activity pack and other vital items. Please check it out and whatever you can contribute will be so appreciated.

If you’re a blogger and would like to participate, please visit this link for more information.

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Mar 17, 2011

Recipe for: Mint Lemonade

From the kitchen of: Isabel Canfield

Happy St. Patty’s Day! I know most of you will be living it up tonight, drinking your green beer or Guinness, but I have to be good because I gave up alcohol for Lent. Yes, I know. I’m crazy. I’ve been doing well, but let me tell you how tempted I was to add some rum to this drink I made for you today. In the spirit of St. Patrick’s Day, I wanted to give you a relatively green drink you can keep virgin or add some spirits. It’s totally up to you. Obviously, I kept mine alcohol-friendly, while Jared added some Whiskey. Either way, this mint lemonade was ultra refreshing, not too sweet and not too tart. Enjoy it this weekend when the temperature is suppose to warm up!

Makes about 6 glasses
3/4 cup of simple syrup (3/4 cup water + 3/4 sugar)
1/2 cup of fresh lemon juice (2-3 lemons)
1 cup of ice
4 cups of water
fresh mint
crushed ice
Grenadine (optional)
Whiskey (optional)

1. Make the simple syrup. In a small saucepan, pour 3/4 cup of water with 3/4 cup of sugar and heat to low-temp. Let the sugar dissolve completely through so that the syrup is clear. Takes about 5 minutes or so. Set aside and let cool.

2. Squeeze the lemon. About 3 lemons should give you 1/2 cup of lemon juice.

3. Mix lemonade together. Add a cup of ice, the lemon juice, simple syrup and 4 cups of water in a pitcher. Stir with a wooden spoon. You can stop here and drink the lemonade as is. If you like mint, continue on! Please note that you be the judge of how sweet or tart you like your lemonade. Taste it to see you need a touch more lemon juice.

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Mar 16, 2011

New Sponsor:

Happy Hump Day! I don’t know about you, but I’m already looking forward to this weekend. But first, I wanted to announce how excited I am about Pretty Tasty Things’ new partnership with Every Tuesday, will publish one of my recipes on their website, which can reach thousands of local readers! I am beside myself with joy. I’m thrilled for the added exposure for my blog and I look forward to more opportunities in the future! If you’re unfamiliar with, they cover all things Richmond-related to entertainment, dining, shopping, arts, culture and more! Check them out at to figure out your plans for this weekend!

In the fourth panel on the homepage, you’ll see my “Loko-loko for Lumpia” article. Just click on that to see the whole article. Oh, and just so you know,  “loko-loko” is in tagalog meaning “crazy.” Ok, so my article was on there yesterday, but you can still do a search!

If you’re interested in advertising on Pretty Tasty Things, and want to learn more about our options, please email isabel{at}prettytastythings{dot}com for rates & availability. We have two ad sizes available: 250 x 250 or 250 x 125 and will be placed on the sidebar linking to your company’s website. Looking forward to hearing from you!

If you enjoyed this post, please leave a comment below or subscribe to the feed and get future articles delivered to your feed reader.

Mar 15, 2011

Recipe for: Pesto Artichoke Flat

From the kitchen of: Isabel Canfield

This dish is so easy, it kills me. I was inspired by a pizza I ate at Bellytimber Tavern, a relatively new restaurant in Richmond, Virginia. The combination of flavors on the pizza was so light and refreshing, that I wanted to try it at home. The best part is purchasing the ingredients already prepared. It certainly makes life a lot easier especially when you’re hosting a dinner party and the last place you want to be is in the kitchen slaving away at the stove. I went to my local grocery store, Kroger, and purchased the pre-made Naan flat bread in the bakery aisle and pre-made pesto. Sure, you can make it from scratch, but who has the time? So with the simplest ingredients and a little pre-made help, you can enjoy a pizza even a restaurant would serve.

Serves 4

Tandoori Naan flat bread (4)
7 oz. pre-made pesto (yes, I cheat)
1 pack of fresh chicken tenderloins (8 strips)
1 can of artichoke hearts (not marinated)
1 cup shredded Fontina cheese
grated or shaved Parmesan cheese
1/2 cup thinly sliced red onion
salt + pepper
3 tablespoons of olive oil

1. Grill the chicken tenderloins. First things first, lets prepare the chicken. Add 3 tablespoons of olive oil on a grill pan and let it heat on medium temp. Salt and pepper the chicken on both sides. Place the seasoned chicken on the pan and let it grill for about 4 minutes per side. Be sure chicken is completely cooked through when the meat turns white. At this point, preheat the oven to 350º.

2. Prepare the toppings. While the chicken is grilling, slice the onions very thinly, drain and cut the canned artichoke hearts in half and shred the Fontina cheese.

3. Chop the grilled chicken. Once the chicken is cooked all the way through, you’ll set it aside for 5 minutes to cool. Once cooled, roughly chop the grilled chicken in big cubes.

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