With Mother's Day fast approaching, it was time to whip up something for Mother's Day 2011. This year's cards do not pit sibling vs. sibling, but instead just let your mom know how you feel...

...in the nerdiest way possible.


...the most personal way possible.

(the sentences are customized to list everything that you now love to hate your mom for)


Remember to send your mom some mother's day love!

(fyi - mother's day is this sunday may 8!)

PS:  just in case you're curious... what's for dinner? honey kale and tofu with wild rice, and banana fritters with coconut jam.

PPS: hi mom! i hope you didn't see this before mother's day.

57 | SHOW & (DON'T) TELL

| WORKS IN PROGRESS . 04.2011 |

Relative blog silence is an indication that the L&A studio has been busy, busy, busy. As much as I'd love to share works in progress, or finished products with you all, I'm learning that sometimes there is a level of design discretion that I have to exercise. (Believe me, it's been hard to not post an entry about the newest letterpress creations or lined envelopes!)

So until that wedding has happened, or that company has taken off, I'll give you a sneak peak into the design work of the past month (DON'T TELL)... and satisfy your hunger for L&A knowledge with a few things I can SHOW as well!


| change of address cards . bridal shower invitations . wedding invitation reply envelopes |


| potential new home page for website www.lotusandash.com |


bay area must do: weekend trip to carmel

stay: at the colonial terrace inn (complete with freshly baked cookies upon arrival!)

eat: at bicyclette ... and do not leave without a bite of the butternut squash pizza.

do: hike point lobos by afternoon, bike 17 mile drive by sunset.


bay area must do: OFF THE GRID

do: spend a friday evening at the off-the-grid fort mason food truck night. (and don't forget to try some southeast asian delicacies! from azalinas! she's from penang!... like my mom!)


anywhere-area must do: reduce some balsamic!

Recently, I wanted to get some of that delicious, syrupy balsamic for my roommate's birthday to accompany her favorite sauvignon blanc. Problem: I had a jug full of balsamic vinegar (and not the delicious thick stuff), and did not have time to walk to a grocer to buy some. So, I made it myself. It's still chilling in the fridge, and is ready to use whenever the occasions strikes -- on eggs, toasted bread, or a hot bowl of quinoa. YUM!


  • 1 1/2 cups balsamic vinegar
  • 3 tablespoons sugar


Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.

I got the recipe for my trusted Italian cuisine go-to... Giada De Laurentiis!

Hopefully, I've been able to whet your appetite for delicious food, travel, and most importantly, paper. Stay tuned for more sneak peaks into the goings-ons of the L&A studio.