Happy (almost) Valentines Day! I’ve been itching to work on some fun Valentines projects the last couple of weeks, but my weekends have been taken up with a more daunting project: we’re building a chicken coop! Of course, I thought that project would take only the last Saturday in January, but instead it’s dragged on and taken up the better part of the last few weekends. Still, it’s been fun, and it’s going to be an awesome chicken palace for our girls. (Photos coming soon… :)) So instead, I’m going to mine the blog and revive some oldie but goodie project ideas for you.
Last year, I came across a tutorial for this little bag on Gingercake, and stitched it up using a variety of pink organic fabric scraps from our Bloom and Haiku collections. It’s quick and easy, and makes a super cute Valentines gift for little girls. You can get our Valentines 2018 bundle with these fabrics and more on our website here.
Several years ago, I got crafty with the Valentines and made these little fabric cards. They are really fun to make, and can be as simple or as intricate as you like (or, in my case, have time for). Anabelle was just little when she got this one, and I still find it on her bookcase or in with her dolls, and it’s nice to have an enduring sentiment. My husband like his, too. You can see the tutorial on the blog here.
When I was a kid, my mom would always make these amazing Petit Cherry Cheese Tarts for Valentines Day. They were one of the highlights of my childhood. Apparently, my grandmother was the one who made them originally, and the recipe calls for tart Michigan cherries, which were easy to come by in Michigan, where she lived. I’ve found them to be more elusive in the Bay Area, so this year I tried to make them with Oregon Dark Sweet Cherries. They’re still delicious, but the color came out more purple, and lacked the bright flavor of the tart cherries. I’m going to continue my search for a source, but I realized I could get the right cherries on Amazon, so now I know where to go if I can’t find them locally next year. The full recipe is on the blog here.
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