LAser LAser LAser!!

I think that my life has changed forever.
I have witnessed the element that will change the way I think about design in a HUGE way.

It was so wonderful.

My friend from school, Gabe has a laser in his garage. And yesterday Geoff and I went over for brunch and some laser cutting.

I am losing my mind right now.

My lace pieces, that have sat on the back burner for TOO LONG, are back. And back in a big way.



When I had first designed these pieces, I was piercing them out of silver by hand and then enameling them. Which was AMAZING, don't get me wrong, they were beautiful.
But they are INTENSE. And laborious, and EXPENSIVE.
But these, Oh These! these are so beautiful and sharp and I can do a production of them in an afternoon. I haven't priced them out yet, but I am thinking that a pair of these New Lace Earrings will be less than $50.
That's big folks. The original, enameled silver earrings were $180.

oh my god I am so excited!

And today is Angie's Birthday!
I sent her these in the mail.




My Girl likes mustaches.

Last thing today I promise!
I just ate Butternut Custard for breakfast.
What is this you say?? It's flipping DELICIOUS is what it is.
Here, let me give you the recipe. (it's an version of the recipe that Geoff's Mom gave me for pumpkin pie, with a few tweaks)
(I don't have any pictures, because friends were over last night for the Raptor's game and it was gobbled up.)

Butternut Custard
1 can butternut squash puree
3 egg yolks (or 2 eggs)
1/4 cup agave nectar (I'm still off the sugar and this stuff is AMAZING)
1/4 cup molasses
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
1 cup milk
2 tbspn melted butter

Beat the eggs, then add all the other ingredients and stir together.
I put it into 6 little dishes, but ramekins or jam jars would work too.
(I actually used one jam jar because I didn't have enough small bowls, and it was perfect because I just put the lid on it. So I had it for breakfast! Or you could take it for lunch)
Put ramekins/jars in casserole dish half filled with water.
Bake in preheated 375 degree oven for 45 minutes.
Let cool completely, and enjoy!