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Road to Unique LA Holiday 2017 Part 1 – Stuff we Make

We’re so excited! If you read our previous post we got selected once again to participate in Unique LA’s Holiday Show and we couldn’t be more excited! We’ve been doing this show for about 4 years now, I can’t believe how fast time has passed! Our little business has grown and evolved so much since our first show.

At the last show we did in May Charlie made me an awesome folding table that caught a lot of people’s eye!

Our table set up at Unique LA
Our table set up at Unique LA

This show we decided to add a little more flair by staining some of the wood elements in our set up to keep a consistent color scheme. This way the products can really be the stars of the show! Here’s what we’ve done so far, I think it’s coming along nicely. 😀

crates

staining

xoxo,

Kissa

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Wholesale Prep: Valentine’s Day 2017 Release – Stuff we Make

I don’t think I’ll ever get used to retail calendars. It’s October and I’m working on my Valentine’s Day Collection for next year. WHAT?! Halloween hasn’t even happened yet! That’s definitely one thing I need to work on – adjusting my design schedule to the retail calendar. I can’t just design what I feel like when I feel like. As a business owner I need a game plan, a goal, and a schedule.
In past years Valentine’s Day has always been our busiest holiday. TBH, I think that’s just because it’s our largest line. I actually really like making Love cards. Charlie and I have a lot of inside jokes since we’ve been together for so long (over 12 years dating and 5 years married, yikes!) and that’s where I pull most of my inspiration from.
Here’s a sneak peek of my sketch book. I guess you guys will have to wait and see what designs make the cut! 😃
relationshipgoals
it-makes-me-sick
love-never-fails
xoxo,
Kissa
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1 Pan Garlic Shrimp Quinoa Recipe – Stuff we Eat

This #foodiefriday post is dedicated to a favorite food of mine – shrimp. Actually, seafood in general is probably my absolute favorite food. It can be prepared any way and chances are I’ll love it. Raw, cooked, in a soup, fried, grilled…yum! Seafood prepared with ingredients from different countries, love even more! Today, I’m going to share one of my go-to recipes for shrimp. Super simple to make, very little clean up, low in fat, and full of flavor!

garlic-shrimp-quinoa2

Ingredients:

  • Jumbo Shrimp – 1 lb, peeled
  • White Wine – 1/4 cup
  • Garlic w/ olive oil – 2 tbs, minced
  • Quinoa – 3 cups
  • Chicken Broth – 3 1/2 cups
  • Spinach – 2 cups, roughly chopped
  • Fresh squeezed Lemon – 1 tbs
  • Salt and Pepper – to taste
  • Parsley – for garnish

Instructions:

  1. In a deep pan or skillet on medium heat add your shrimp, salt, pepper, and white wine (I suggest a pinot).
  2. When shrimp are almost completely pink, add your minced garlic. You know the Top 5 things I keep in my kitchen? Yeah 2 tbs of that. Once shrimp are thoroughly cooked add lemon juice and stir. Take off heat and place in a separate plate.
  3. In the same skillet, add quinoa and chicken broth on medium heat. Bring to a boil, cover, and bring heat down to low. Let cook for about 15 minutes, stirring every 5 minutes. Make sure quinoa is thoroughly cooked and broth is completely evaporated.
  4. Add spinach, sea salt, and pepper – mix until evenly distributed.
  5. Add shrimp on top of quinoa and garnish with parsley.

Voila! All done. Quick and easy right?! 🙂

garlic-shrimp-quinoa1

xoxo,

Kissa