eight|seven|eightyone

hooray!

it's been a fun hobby of mine to make little quirky postcards for birthdays. recently, myself and few friends have even started sending postcards via snail-mail! awesome? indeed!

birdlime presents to you- the postcard, restylized and prettyfied!

can be used for announcements, birthdays (which is technically an announcement, right?), just because, mostly for fun

and what it looks like after your local USPS puts on the finishing touches!

i kept the address visible on purpose:::yes, please send us mail.. we're big fans!

this particular birthday announcement was printed on gloss paper and matted with card-stock for durability (those postal workers get a little rough sometimes).

a big fav (personally) are the square creations going out....

a similar backing as the one above is then attached (4X4 size),

and like magic your friend gets a sweet goodie in their mailbox!

because really, who isn't a fan of your mail carrier delivering something other than junk-n-bills?

as soon as my yellow cartridge is delivered and inserted- it's on!

good enough to eat!

stolen recipe from real simple magazine:

Serves 4Hands-On Time: 15mTotal Time: 25m

Ingredients

• 1 pound baby red potatoes (about 12)
• kosher salt and black pepper
• 1/4 cup sour cream
• 2 tablespoons fresh lemon juice
• 4 stalks celery, thinly sliced
• 2 tablespoons chopped fresh chives
• 1/2 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 1/2 pounds medium shell-on shrimp
• 1 tablespoon seafood seasoning (such as Old Bay)

Directions

1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
2. In a medium bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives and toss to combine.
3. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
4. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve the shrimp and asparagus with the potato salad.

here is the making of a perfect summer meal!

the preparation!

the grilling!

puttin' it together!

oh, hello- you're delicious!!

it comes in waves:::

yours truly is starting to feel inspired again. yay.

the birthday girl

a family affair

when i approached love, saramusselman about creating a logo for birdlime i never thought it would be such an incredible experience. not only is she an out of this world creative being, she is my family. we've shared things and reconnected in ways i never imagined and i'm one lucky girl to have her by my side. she's loaded with ideas, get her while the gettin's good.

this was my first time really discussing my likes and dislikes, colors, ideas.... it's a tough process and you learn a lot about yourself. oh baby oh baby i love what came through, sara nailed it.

eric&evette

this was a hot, humid, sweaty and super fun engagement session! e&e are a super sweet duo that are heading for nuptial town in march of 2011. they have a love of bikes and they have a tiny beagle named pickles, PICKLES!

e&e love sesh! from birdlimephoto on Vimeo.

sealed with smooches!