Between, crafting, teaching, blogging, work and now owning a shop, I hope I can juggle everything gracefully.
Before I tell you the great exciting news, a lesson to learn:
A Life Lesson for Opening a Business
My shop has been opened for a month or two, and considering the inventory it had, I got an OK viewing audience. But with no sales, and little interest (and a similar real life situation currently happening) I realized a slow, gradual opening is never the way to go.
They say “Start Small”, but they’re talking in the grander scheme of things. So, whether you’re opening a Pizzeria or a cyberstore, THINK BIG!
As my dad always says, “No Pain, No Gain”, so I’ve stocked up and scheduled a grand opening SALE!!! That’s right! A TWO-WEEK event starting April 2, 2013: all shoppers will receive 20% OFF every item!
My shop’s name is Mellow With a Punch. I had asked my friend Trevor how he would describe me and that’s what he came up with. Not only does that phrase fit me like a glove, but it’s the personality in my work as well.
My shop features ceramic objects, and paper goods including artist books, prints and hand-bound journals! Click the photos to below to be linked to the item in my store!
Whether you need a little something to brighten your day, or a gift for a friend, my shop has just what you need!
Before the season is over I swore I would make Blood Orange Scones. Today was the day! As I was steeping a cup of Lapsang Souchong last night, I thought it would be great to add into a scone recipe. So I saved my tea leaves, and added them into my scones this morning.
Lapsang Souchong is a black tea that has a deep, smoky flavor when brewed. It is great to use in a rub or in a savory sauce. Add some into brownies to enhance the chocolatey flavor. Either way you use it, I’m sure it will be delicious!
I also thought it would be appropriate to make them, as I am currently reading Laura Child’s Blood Orange Brewing! A tea shop mystery series brewing with murders, clues and tea!
Preheat oven to 425°
2 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1 tsp brewed Lapsang Souchong leaves
8 TBS frozen butter (grated)
1 blood orange zested
4 TBS blood orange juice
1 cup heavy cream
1. Combine dry ingredients into a bowl.
2. Add the tea leaves.
3. Grate the butter into the flour mixture and toss until the butter in incorporated.
4. Add the zest, juice and cream and fold together with a rubber spatula.
5. Once everything holds together in a dough, form it into a log and cut into squares, then into triangles.
6. Place onto parchment lined baked sheet and bake for 12-16 minutes.