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Monday, August 9, 2010

Something to Share

First, there are the blossoms and then the fruit

A mornings worth of work, that's all

A couple of hours later and it's time to affix the labels. I always use images from my hand painted ceramics

Now I have something special to share with my Family and Friends



  1. Gina, 1st I adore your header and the preserves, jellies and jams are always a most special gift!!

    Come and enter my Giveaway!

    Art by Karena

  2. I think you're the true renaissance woman.

    You do it all... and so beautifully!


  3. Dear Karena, thank you for your kind message. I love painting ceramics in the "antique style" . So, I am especially pleased that you like my header.

  4. Hi Ann, your Vault post is spectacular. I love visiting your blog, always something new and interesting going on in your life. And thank you for your kind comment.

  5. Hi Patricia, welcome to my blog. It is very nice of you to stop by and leave a comment.
    Patricia, canning is something that most people shy away from. And there is no reason. It really is so simple and the rewards are so many. A good place to start is always with preserves. So little chance of failure.

  6. Oh look at those beautiful labels! You should think about having some in your shop for next year!

  7. Hi Francesca, I have tried the preserves in my Etsy shop. Did you mean the labels? I have been designing custom labels for people who also like to preserve food. It is becoming (food preservation) a more and more popular thing to do. I think that it is a great trend.

  8. Gina, this is marvelous – you make it seem so easy, but I'm sure it would be much more than a morning's work for me. Your labels are beautiful and I'm envious of the lucky recipients of your no-doubt-delicious preserves! (Thank you for your kind comments – how lovely that we share our special garden habit.)

    P.S. Did I miss a post about your feature in House Beautiful? Just saw it on your sidebar - Congratulations!!!!

  9. Dear Georgianna, Making preserves is very easy. For your first try only make 2 to 3 jars and place in refrigerator.

    Here is how: Cook 1 and 1/2 cups of cut up fruit with 1 cup of sugar for 1/2 hour. Add 2 to 3 TB of fresh lemon juice and 1 pkg of pectin. Cook for another 10 minutes. Pour into pretty jars, let cool. That's it.

    A garage, turned into guesthouse with a Scandinavian flair, was featured in the House Beautiful July/August issue. I painted the animal tiles for the fireplace surround and plates for the antique French plate rack.

    The guesthouse is part of a beautiful estate located in Salt Lake City.

    Georgianna, don't forget to enter my contest (above).

    Have a lovely weekend.