31 August 2009

Morsel Monday: Issue 8


I do east coast craft shows.
I did.
The economy has been so lousy, I haven't really done many this year.
The overhead makes shows an expensive way to sell wares;
I've just avoided it.

Since it's been a while and Etsy has kept me busy,
I sort of forgot that I have one coming up in September.
As in, three weeks.
Um . . .

I've got a lovely booth set-up.
A series of panels and adjustable shelving.
customizable to whatever kind work I'm showing
and however much inventory I have.
These are some shots of previous shows I've done:

A holiday show in Raleigh three or so years ago.

A Charlotte show.
I was focusing on the highly laborious silk cocoon work at the time
and barely had any pieces done.
The booth was a bit bare, to say the least.
I didn't even use all the panels.

Next month, it may end up looking like that again!!

The only work I have is what is currently in the Etsy shop.

It will be an insane few weeks trying to bulk up the stockpile so that I can
make a decent showing.
How do I get myself into these situations?
* * * * *

I've also finally reached 50 sales (YAY!!!!!) online.
So I need to figure out my Giveaway gift and guidelines and get that posted for you.
I've never done something like this, so I'm not sure how to go about it.
{{Any suggestions are welcome.}}
* * * * *

Hmmm. What else?
Items in the shop from May and June will start being marked down tomorrow.
I'm not closing or pausing the activity of the Etsy store while I get ready for this show.
(Might regret this later, but whatever, that's the decision I've made.)

I'll keep updating the shop and whatever hasn't sold by September's venue
will just come along with me.
If nothing else, I should have full shelves online by the end of the month.
* * * * *

Okay, so this was sort of the "pregnancy" version of Monday Morsels.
A little bit of this and that.
Random morsels that don't really seem to go together but are absolutely necessary at the time.

. . . like grapefruit and dark chocolate.

Happy Monday everyone!!

* * * * *

2 Part Recipe:
Chocolate Tartlets with Candied Grapefruit Peel

Part 1
Candied Grapefruit Peels:

10 wide strips zest from a ruby red grapefruit
2 2/3 cups water
2/3 cup sugar

Using a vegetable peeler, remove 10 wide strips of zest from a ruby red grapefruit. (Take care to remove only the surface and not the white pith underneath.) Slice the zest into 1/4-inch-wide julienne strips. In a saucepan, cover the strips with 2 cups of water, bring to a boil and cook for 10 seconds. Drain in a strainer and rinse the strips under cold water.

Return the zest strips to the saucepan with 1/3 cup of sugar and 2/3 cup of water. Bring to a boil and cook, uncovered, until the mixture starts to thicken, about 8 minutes. At this point, the syrup should be a bit gooey and the zest strips should be almost transparent.

Spread 1/3 cup of sugar on a tray. Add the strips and toss, separating the pieces so that each strip is coated with sugar. Transfer the strips to a plate; let stand for at least half an hour, until dry. Store in the refrigerator in a jar with a tight-fitting lid.

Part 2
Chocolate Tartlets:

1 cup all-purpose flour
2/3 stick plus 6 tablespoons butter
3 tablespoons confectioners’ sugar
Dash of salt
1 whole egg plus 2 large egg yolk
1 tablespoon milk
5 ounces chopped bittersweet or semisweet chocolate
2 tablespoons sugar

Put 1 cup of all-purpose flour in the bowl of a food processor with 6 tablespoons of butter cut into pieces, 3 tablespoons of confectioners’ sugar and a dash of salt. Process for 15 seconds, until well mixed.

In a bowl, mix 1 large egg yolk with 1 tablespoon of milk. Add to the processor bowl and process for another 15 seconds, until the dough forms a ball.

Roll out the dough immediately or chill it for an hour or so before rolling. Arrange ten 3-inch fluted tartlet molds on a table. Roll the dough between 2 sheets of plastic wrap to a thickness of 1/4 inch.

Remove the top sheet of plastic and invert the dough over the molds. Using your fingers, press the dough through the plastic into the molds. Remove the plastic and trim the excess dough. Refrigerate for a couple of hours.

Bake the tartlet shells in a preheated 350° oven for about 20 minutes until golden. Leave the oven on.

Meanwhile, put 5 ounces of chopped bittersweet or semisweet chocolate into a 4-cup glass measuring cup. Add 2/3 of a stick of butter cut into pieces and 2 tablespoons of sugar. Microwave for 1 minute, stir, leave for a few minutes, then microwave again for 1 minute until the chocolate has melted.

In a small bowl, mix 1 whole egg and 1 egg yolk. Whisk the eggs into the chocolate.

Divide the chocolate mixture among the 10 tartlet shells. Bake for 5 minutes. The tartlets should be eaten at room temperature, so that the chocolate filling is slightly soft and creamy.

Sprinkle with confectioners’ sugar and garnish with the Candied Grapefruit Peel.

For a more brownielike texture, bake for 5 minutes more.

{{recipe courtesy of www.foodandwine.com}}


  1. I am all too impressed 1) with your booths, so professional and 2) with the recipe. Do you really make things like this? I guess you would if you also did the booth.

    No ideas on giveaways although I love them, and yes, you do have a lot to do, so off to work.

    BTW, the jewelry is lovely and congratulations on #50 sale. I cheered for you when I saw it too.


  2. Whoa! You are gonna be a busy lady!
    I love your booth set ups.

    My suggestions for giveaways are this:

    1.)When linking to your shop in the post, use a link that opens a new window. It makes it much more convenient for everyone to peruse your shop, then comment.

    2.) Make sure the instructions are concise and clear. I.E. "If you follow my blog, or are already a follower, that counts as 1 entry. Post a comment that you are."

    3.) Make sure you put in the post for everyone to leave their contact info! Email address,etsy shop, blogger profile, ect.

    4.)If you are going to give people a couple of different ways to enter, have them put each entry in a different comment. It really helps when you are counting them up at the end, plus it is easier to check if the action was done.
    For example: For 2 extra entries, tweet about this giveaway, and leave separate comments with your link.
    For 2 extra entries, blog about this giveaway, and comment with the link.

    Hope this helps a little!! Just convo me if you need any help!
    Can't wait for the giveaway!

  3. Your booth set-up looks great. Will you be at Center Fest this year? A friend of mine is going to have a booth there, so I'm going to go see her there on Sunday.


  4. Your booth looks great! I am doing a big show in October (my first big one), and am trying to make inventory for that as well....eeep!!!

    ps. that tart looks delish... i am literally drooling looking at the pic! ;)

  5. Loven' the booth set ups...classy classy classy...sounds like you are going to be one busy little mamma...things will turn out as they are meant to be...all will be good!
    Happy Monday from Canada!

  6. Love your set-up, can't wait to see what you make for the big show. Congrats on 50 sales! Hey, did it really take you several months to get your first sale? Someday I'll get around to opening a shop (I want to, but it scares me for several different reasons). You seem to have hit your stride.
    Will have to try the tart, I like dark chocolate and orange, so maybe I'll like grapefruit too. The pics as always are just lovely.

  7. Your set up photos look great! Good luck building up your stock for the next show :) And mmmm the chocolate tart, so tempting!

  8. ...something tells me you'll put that mixer on HIGH SPEED & whip things up in no time...& save me a piece or two... :)

  9. Look at those booths! You are a creative tour-de-force -- a one-woman writer / photographer / set designer / metalsmith / artist / businesswoman .... and a mom to boot. You are amazing!


  10. Very professional lovely set up you got yourself there gal! Love it! What show will you be at in Sept? Come see me @ fashionSpark pretty please :)

  11. Looks wonderful Jess - hope you had a great time!