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My mother gave me the most adorable little succulent planter.  She got it at the Lake Geneva, WI farmer's market.  The lady who made it makes planters out of children's shoes.  My mother also has a little boy's suede hiking boot planter.  I don't have a photo of that.  But I love my new Mary Jane planter.

I know, I know....more food photos.  I am having so much fun with the colors in my garden that it's really hard to not post the photos. My go-to snack/meal lately.  So delicious with herbed cream cheese, shallots, snipped herbs, cucumbers, and smoked salmon.  Yum. Oh, and don't forget dessert!

I have been wanting to try this cake recipe for some time now as well as try a mini bundt pan I was given.  I decided to put the two to the test. I was super curious about the amount of poppyseed the cake recipe called for.  And also, they are soaked in milk until they swell.   The cakes themselves turned out fine.  I used the sour cream option as buttermilk was the other option.  I thought the cream would make a stiffer batter for the little molds.  If you are interested, the cookbook I baked these from is Deborah Madison's The New Vegetarian Cooking for Everyone

Current works in progress in my studio. Does this look familiar? Stay tuned for more details...