Bazaar preview

Last year was my first experience selling at holiday bazaars. I did two, and loved them so much! I think because it's like playing store. Half the fun is setting up my table display, making it all pretty and organized. I was hooked. So I've officially signed up for one this year, and tomorrow I'm mailing my registration for another. 

The first one of the year is this coming weekend! And it's two days long! I love that idea. Same amount of work setting up, but two days worth of sales! Here are the details:

St. Paul of Damascus Lutheran Church

24510 SE Hwy. 212

Boring, OR 97089

Friday Nov. 4th 1pm-8pm

Saturday Nov. 5th 9am-4pm

Here's a link to the flier with more information.

So, naturally, I've been getting very crafty. I'll be bringing lots of new things to see how they sell! My absolute favorite things to make so far are wreaths!

I've always loved wreaths for all seasons. Especially unique ones. I have a fall one hanging on my door, a feather one in my living room, and usually we have several displayed around Christmas time- my favorite is a lavender beaded one. I know it doesn't sound Christmas-y, but it works with our decor! 

These twig wreaths are embellished with a variety of leaves, glittered pinecones, satin flowers, feathers, beads, buttons and tulle. 

These were such a refreshing creative outlet for me! Something different than my usual sewing. I've been having a blast with my glue gun.

This is a shabby chic fabric scrap wreath! Embellished with a bow and flower. 

I've seen tulle wreaths on pinterest lately and fallen in love with them. I just so happened to have a fair amount of peacock colored tulle lying around... thanks to my halloween bunco costume...

And you all know I love repurposing! So here is my first peacock tulle wreath. 

I just love it. I think a peacock Christmas would be fabulous.

While I was having fun making satin flowers I decided to make some hair clips. Here they are, clipped to my fall garland. So fun and glam!

Of course I'll also have my usual items: reusable snack bags, stuffed owls, tons of coffee cozies... and most likely ducks and beavers embellished onesies, super cute ironing board covers, embellished wipes cases, pretty sleep masks, maybe even a diaper cake or two! I just love making them. 

A great friend will be joining me and bringing her gorgeous knitted hats, baby headbands, and possibly little girls peasant blouses! 

Should be lots of fun. Come stop by if you're local! I'd love visitors! 

Pumpkin cupcakes with salted caramel buttercream...oh, and some veggies

Today it is raining sideways. Perfect day to stay in my yoga pants (don't know why they're called that.... I never do yoga in them) and bake. I pinned this recipe forever ago, and it was just what I was hoping for on a day like today. Pumpkin, since halloween is tomorrow, and salted caramel buttercream! Because there is no better combination. Here is the original recipe. I sprinkled some with cinnamon and some with my gorgeous pink sea salt from hawaii. Also I used fresh pumpkin instead of canned. For the first time this year I made a pumpkin pie with fresh pumpkin~ and it yielded about double what I needed for the pie. So I froze the rest and it came in so handy today!

I've somehow resisted eating one (so far) but I did lick a bit of frosting off my finger... so scrumptious.

I think they'll be perfect after our chili feast and trick or treating tomorrow! 

Again, click here to visit made in melissa's kitchen for the recipe!

And to balance the cupcakes.... something healthy. But still delicious! I know I've said this before, but roasting veggies is the absolute best. It really brings out their flavor, they stay firm but tender (no mushy, soggy veggies in this house!), and it is so simple! Roasted broccoli is my favorite. Roasted red potatoes are a close second. This fall combo of carrots, fingerling potatoes, purple potatoes (from a friend's garden- gorgeous, right?), and garlic is as delish as it is pretty!

Just chop veggies, toss with olive oil and whatever seasonings you like. I think I used an italian blend, some sea salt and fresh ground pepper for this. Honestly just salt and pepper is wonderful though! Toss 'em on a pan (this is my favorite pampered chef baking stone~ It's very well seasoned from all this veggie roasting I tend to do!), then roast in a 425 degree oven for 20-30 minutes. Sometimes more. Stir them around now and then. 

Serve as a side dish, toss with pasta, or just eat it straight off the pan as your dinner! That's my favorite way. :)

So there ya go! A healthy dinner so you feel better about eating all those pumpkin cupcakes.

Tomorrow I'll be sharing some of the crafts I've been working on for my bazaars! One is coming up next weekend... hope those that are local can stop by and visit!