Archive | May, 2013

Handmade Clothing for Bundles of Joy

27 May


Treat your new bundle of joy to some hand made clothing created by Jessica Brandt. Jessica (shown in photo) has created a collection of hand made clothing, bibs, blankets, burp cloths, dresses, shorts and other baby accessories. She even makes sheets and takes custom orders! You can find these adorable one-of-a kind items on Etsy.  Her company is called Little Bundlez, and she sews all of her items in her home workshop in metro Detroit.  As a mother of a toddler and one on the way, she chooses cozy fabrics and delightful prints.

Visit her site on Etsy or e-mail her at

I asked Jessica which baby blog and site she prefers, and she suggested

I’m enjoying the Martha Stewart site for tips from clothing to food to decor.


Bring a Lunch, Play a Bunch

24 May

photo Bring a Lunch, Play a Bunch is the name of the Playworks Detroit healthy living campaign.  Playworks provides physical activity in Detroit area schools. This non-profit fundraises to place a recess coach in the school for the entire year. To get in the game, donate your lunch money. Whether it’s for one day or one week, children will benefit. Donors will receive a lunch bag with tips for healthy eating. The campaign runs until May 31st.  At Campus Martius on June 4th, Playworks and Detroit Mayor Dave Bing will host lunch and recess for Detroit kids. To register, go to

Or call, 313-879-4934.

In the Pink

20 May


Detroit’s Comerica Park was decked out in pink as participants gathered for 22nd Annual Susan B. Komen Race for the Cure, which raises funds for breast cancer research.

More than 30,000 people participated in the event. Live music entertained the walkers and runners, while crowds cheered along the way. The Susan B. Komen Foundation is the largest breast cancer charity in the country.

If you did not participate in the Race for the Cure, last week there is an opportunity to join the American Cancer Society’s Relay for Life Event. The West Bloomfield event will start 10 a.m. Saturday, June 8 at West Bloomfield High School. TV personality Lila Lazarus will welcome crowd. Funds raised at Relay for Life support all types of cancer.

Super Fast, Super Healthy Appetizers

14 May


Beaumont Health System sponsored the cooking demonstration at the recent Michigan International Women’s Show, held at the Suburban Collection Showplace, where Chef Ed Gillis presented four healthy appetizers, easy to prepare. The International Women’s Show, part of Southern Shows, is in many cities in the United States.

The four appetizers Chef Ed Gillis prepared are: wonton chips, bean cilantro hummus, caprese crostini and kale chips. He delighted the crowd with these super fast, super healthy appetizers. Preparation time for each appetizer is 15 minutes. I’ve included the yummy recipes.

Wonton Chips

Ingredients: Olive oil, 12 wonton wrappers, 1/4-1/2 t coarsely ground black pepper, 1/4 t coarse salt

Directions: Preheat oven to 350 degrees. Lightly coat a large baking sheet with nonstick cooking spray; set aside. Using a sharp knife cut wonton wrappers diagonally to form 24 triangles. Arrange the triangles in a s single layer on prepared baking sheet. Lightly coat the tops of the wonton triangles with nonstick cooking spray. Sprinkle evenly with pepper and salt. Bake about 8 minutes of until golden. Cool completely on a wire rack. Serves 3.

Kale Chips

Ingredients: 1 bunch fresh kale (about 20 leaves), 1 T sesame seeds (pre-toasted if desired), 1/2 t sea salt, 2 T olive oil (put in small spray bottle)

Directions: Preheat oven to 300 degrees. Rinse bunch of kale, pat dry or put in salad spinner. Pull whole kale leaves off of stalk and trim stems if desired. Lay leaves on baking pan, mist leaves lightly with olive oil. Sprinkle sesame seeds and light dusting of sea salt onto leaves. Bake at 300 degrees for 8-10 minutes, until leaves are dried, but not brown. Eat by themselves or use as a soup or salad garnish. Serves 1.

Caprese Crostini

Ingredients: 4 large ripe tomatoes (diced in 1/4″ cubes), 1 pound fresh mozzarella, (diced in 1/4″ cubes), 1/3 c fresh basil leaves chopped, 3 T extra virgin olive oil, fine sea salt to taste, freshly ground black pepper to taste, 1/2 clove garlic chopped (optional), 1 t balsamic vinegar (optional), sliced baguette, ciabatta or multi-grain bread 1/4″ thick.

Directions: Slice bread into bite size portion, toast lightly in 350 degrees oven. Dice tomatoes and cheese into small cubes. Toss together with chopped basil, olive oil, salt and pepper. Spoon onto toasted bread slices. Eat warm or cold. Alternate preparations: Slice tomatoes, drizzle with olive oil. Bake in 350 degrees for 15 minutes. Or delete cheese use toasted pita chips or any large crouton, toss all ingredients together, spoon onto toasts and eat. Serves 6.

Bean Cilantro Hummus

Ingredients: One 15-ounce can of cannellini beans, drained and rinsed, 1 clove of garlic, 1 t lime zest, 1T lime juice, 1/3 c olive oil, 1 T tahini, salt and pepper to taste.

Directions: Combine beans, cilantro, lime zest, lime juice and garlic in food processor and blend until pureed. With processor on, steam olive oil until desire consistency is reached. Blend 3-4 minutes. Season with salt and pepper to taste. Makes 1 cup.

Detroit Designer: Dominic Pangborn

4 May

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Dominic Pangborn designs are dynamic, bold and original. Wear a scarf or a necktie, and you will be stopped on the street with compliments from strangers — even in New York. I know because I have a few scarves. Dominic is a talented and passionate Detroit designer with an international flair. The swirl of colors or geometric patterns are dazzling. You’ll find his designs at the Detroit Metro Airport and now in the Michigan Design Center in Troy, which is open to the public. In his latest interview on Fox2, he says he will expand his accessories and home products. His personal journey as a Korean adoptee is just as fascinating as his artistry.

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