It’s become clear as we have grown that what we thought would be a long term studio space is suddenly inadequate.  Given that it is:

1) Also about 1/3 of our house space, and the house would be way too large for us without the studio inside;

2) That there is no potential for expanding within this house…

Well – we are moving!  And all of the associated time that is involved with finding a new house with an outbuilding for a studio; prepping our current house for sale, etc.!

I don’t feel as if I’m getting much done these days except cleaning this house and filling Sleeping Dogs Studio orders – so my apologies for ignoring the Blog…

There will be more news shortly – I hope! – about the place we think we have found to be our new location – it is truly wonderful!  And in the meanwhile, I’ll do my best to add a few tidbits of entries here and there, even though they may be less informational than usual.

As a starter, I LOVE this inspirational message (click on the thumbnail to see it larger) – it was purportedly put together by three brothers who quit their jobs and went into business together after coming up with this very on target series of expressions about the best way to live one’s life:

As its originator, Christy Hargrove, a wildlife rehabilitator from North Carolina explains, it is “an opportunity to enjoy and appreciate your tree climbing, nut gathering neighborhood squirrels”, particularly during those cold days of winter when their own supplies might be getting a little scarce.

We belatedly put out extra food for them this a.m…

In hopes that they won’t decide to help themselves!

(Disclaimer – no, none of these photos were REALLY taken at our house!)  :)

Followed by flood watches…

Followed by flooding…thankfully, it’s just in everyone’s yards so far – let’s hope it stays that way…

When you have a house with as many windows as ours – you wash windows.  And after washing them once with the leading over the counter cleaner; and again with a squeegee and the “best stuff ever” according to the hardware store employee; I went to the web to do my own research.

And found this on the Garden Web forum page:

“Add 3 tbsp. of cornstarch to a spray bottle for every 2 cups of water.  (Continue to shake the bottle in between window washing to ensure that the cornstarch doesn’t separate from the water.)  Spray the solution on the window, then take a clean, damp (NOT wet – you may have to wring it out in between windows to ensure it doesn’t get too wet), terry cloth and wipe the solution onto the window.  You should see a cloudy film appear if the solution is mixed correctly.  Take another clean, dry piece of terry cloth towel, and immediately begin to polish off the film.  Continue to wipe off the solution until the window is completely dry.  It should now be shiny as can be, and completely streak-free!”

I wish I had before and after photos – All I can do is show you the after below (pointing out the reflections of the frame, etc. in the glass!)…and confirm that it really is easy to do, much easier than the other attempts I made.

If you’re crazy enough to get the window washing bug, be sure to try the above…it will at least make the end result worthwhile.

After a deep breath away from the business and blog, and some relaxing time with family and friends, the business is gearing up for another year.

With Valentine’s Day only six weeks away, the card production is just one project we started working on.  I’m really enjoying working with lots of vintage ephemera and images this year!

You can find it at:  “The Onion”

I particularly liked this social commentary from this past October -

Layoffs Are Necessary If We Want To Keep The Lights On,’ Says CEO Halfway Through Tasting Menu

PHILADELPHIA—As the fifth plate of his 10-course, $150 prix fixe tasting menu dinner was carefully placed on the manicured table in front of him, Kohl-Strauss Media Group CEO Tom Byatt reportedly told a colleague Tuesday that in order for the company to stay afloat in this adverse economic climate, staff layoffs would likely be necessary.

“The fact of the matter is, our financial outlook is just not what it used to be, and if we want to keep the lights on, we’re going to have to start making some tough choices,” said Byatt, cutting into a piece of seared foie gras subsumed in a rich pheasant consommé. “Personally, I wish we could keep everybody. But unfortunately, I’m in the position of having to decide what the best direction for our company is, and I don’t see any other option than reducing our overall cost structure and finding some way to trim payroll.”

“It’s far from an ideal situation, but we have to cut corners somewhere,” Byatt added as a second waiter arrived with a $110 bottle of Château Figeac from the wine cellar. “That’s just a reality of our business model.”

Following a 20-minute period in which the executive and his colleague sampled a lobster broth hors d’oeuvre arriving compliments of the chef and listened to the maître d’ explain how the lobster had been flown in from Maine that morning, Byatt reasoned that, although it pained him to say so, his company could definitely stand to lose about a dozen people in sales, and roughly another 15 or 20 in the marketing and production divisions.

As the pair continued through lavishly designed plates of haute cuisine at a table situated near the window so that Byatt could keep an eye on his valet-parked 2011 Jaguar XJ, they discussed the unfortunate challenges of today’s market and the tremendous stress placed on those at the management level to keep their businesses financially solvent.

“As you know, nothing about these layoffs is easy for me,” said Byatt, lifting his arms so that a waiter could gently sweep tiny morsels of gourmet artisanal bread off the table with a stainless-steel crumb comb. “I’m going to have to go into the office Monday morning and tell Mark to tell these people that they’re going to be let go, all while trying to maintain employee morale. You can imagine how heavily that weighs on me.”

“But I think our remaining staff will certainly recognize everything I’m doing to keep us competitive,” Byatt continued before deeply inhaling the aroma of a dry-aged bison filet mignon lightly coated in a truffle glaze and resting on a bed of imported fiddlehead ferns. “I just hope they appreciate the kind of pressure I’m under.”

After consuming his dessert courses of lavender crème brûlée and a caramelized brioche with a strawberry foam, restating his belief that payroll cuts are simply part of what a modern company has to do, and offering to have further talks on the subject of reducing company expenditures this weekend at his country house, Byatt thanked his colleague for working with him to “do right by this company” and snapped his fingers for the bill.

“Oh, no, no, no, please,” said Byatt, waving away his colleague’s hand and putting down the company credit card. “I got this.”

LOTS of cards still to make – it’s funny, when you make greeting cards for a living, people really consider it an affront to get Hallmark cards!  :)  So a new production of holiday cards has been ongoing…

Don’s still had a little time to make creative tree decorations out of chicken wire and silvertone cookie cutters.

I think they look wonderful on this dead branch tree that we spray painted white and put into a galvanized steel bucket.  It sits out on our back porch on the pallet coffee table that he also made – and creates a lovely rustic look!

It’s a good reminder of what a festive time of year this is…