Wednesday, March 31, 2010

Wednesday Meatloaf

What's better than a little meat loaf?
Especially when it's not your typical meatloaf...
I like to cook with turkey as much as I can get away with (my husband LOVES beef).
SO I went to my favorite chef for answers, and she never fails to deliver something good!


Giada's Pancetta and Turkey Meatloaf

1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices


Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.


Giada makes sandwiches out of it, but I like it just the way it is with a little Yukon Gold mashed potatoes. Why ruin it with Mayonaise and bread? Heck no!
I love the way it looks, too. The Panchetta makes a cool latticed pattern across the top, definately a good way to impress guests with somethin' saucy!

Tuesday, March 30, 2010

Tedious Tuesday: Final Edits, New Books, and Cat Surgery...

Yes, today is the day I get to pick up my now toothless cat from the vet.

I tried to find a pick of a toothless cat to get an idea of what this little guy is going to look like. This above pic was the best I could find, and I'll admit, I did chuckle.

I used to call Chandler 'Count Catula' because his front teeth were so BIG.

Now I will be calling him 'Gum Ball.'

He'll have to eat the pate canned food from now on, not like that's such a bummer for him. He loves that stuff! But boy, does it make him gassy, ha ha.

New Books

I'm very excited to finally own a copy of Shiver. I've ben looking for this book in a store nearby for a while. I know I could have just ordered it, but I'm weird like that.

I still haven't finished Beautiful Creatures (it's been over a month now) but I swear I will. I got hung up doing the final edits of Knight Angels and then reading my friends Annette and Brenda's books.

I know it's probably old news at this point, but I'm still so excited!!

Final Edits

My final edits are taking longer than I originally antisipated, luckily the deadline is later than I thought! I'm reviewing my copy at the moment, adding and subtracting to be sure there's enough suspense. I love suspense!

I think you are all going to pleasantly surprised by this book. If you were a big fan of Feather, just you wait. This is Feather times four...

Ahhhh!!! I can't hardly wait for the Review Copies to get to the reviewers. I just have to know what others think!

Friday, March 26, 2010

Is That...Snow?

Yes, it is.

I may live on the edge of nowhere.

But that doesn't make it any less exciting.

Then they say it'll be back up into the sixties this weekend?

I don't know about this....

I suppose I've lived here long enough to realize that this sort of thing happens, but want a little bit of insider trading?? I bet you anything Wheat Commodities are about to drop. I know for a fact it's already sprouted out here on the Palouse...

Snow and Sprouted Wheat don't mix...

Time to 'short' the market.

Then again, maybe I'm being dramatic :)

Guess I'll go back to editing...

Thursday, March 25, 2010

Parallel got a makeover!

So, I've been wanting to change the cover of this book for a long time, and I finally have! (thank goodness) I love this new cover, and I think it better outlines the sense of the book. A book cover has to say a thousand words (or in this case 80,000 +) I hope you all like the new cover as much as I do!

Want to read it? Why not, right??

Wednesday, March 24, 2010

Wacky Wednesday: Fan-Made Trailers...

I was pleasantly suprised by a fanmade trailer that came my way on Monday, and a second Tuesday! I've never had a fan make me a book trailer before, and I was tickled pink! I think she did a better job than me as far as explaining the book with images - smart girl!! Here they are, so check them out!

So fun :)

Tuesday, March 23, 2010

Teaser Tuesday: Talkin Characters, Literally...

So, I decided to go ahead and talk Feather Book Series characters today. Why not throw in a few fun pics of what I see as Elle, Edgar, Sam, and Margriete, shall we?


Estella, Estella... What a sad little soul, ha ha.

And yes, Julianne Hough is the closest thing I can think of!! This is fun (or is it funny?)


Poor dark Edgar...

And yes, James McAvoy (I just love him!)


Yep, Sam. Cool, calm and collected, Sam...

No one better than Brian Greenberg


The Best Friend...

Emmanuelle Chriqui

Monday, March 22, 2010

Manic Monday: Another Year Older? That's a Good Reason To Be Manic...

Happy Birthday?

I'm finally at that age where you start realizing that you really are getting older. At first you don't see it coming... You aren't getting wrinkles yet, you can still live off three hours of sleep, your metabolism manages to rebound after a long weekend, and life still surprises you...

Well, life will always surprise me, but that whole metabolism thing is definitely out the window. Two words: Rice Cakes...

So long Girl Scout cookies,


mint chocolate wafers,

and especially those coconut things...

Nice try, but cupcakes are nothing more than a beautiful reminder of what once was my waist-line... Oh well, right? I guess I have other things to look forward to: Social Security, Depends, and of course Ensure for my future toothless grin.


Then again...

I'm only 26!

So I guess that means there's still a beer in order. And if I play my card right, maybe a New York Times Bestselling Book...

Happy Birthday, Me; and may all my dreams come true!

(and thank goodness for my future Botox... someday...)

Friday, March 19, 2010

Family Friday: Brother and Pulled Pork

My Brother Finally Visits

My brother is in town. Yep, Chris. He hasn't seen my house in three years and it's changed by leaps and bounds. The first time he came he was sleeping on the bare subfloor in a sleeping bag. Now, we have a real guest room for him. He brought his girlfriend, Jennifer, who I really like. She's a flight attendant and my brother is a pilot - so cliche!

Growing up my brother and I were good friends, and my husband (whom we've known since we were five) was my brother's bully, lol. Basically it's an interesting situation when the whole family gets together, and the look on Stewy's face above is what you see...

Fun, fun!

Pulled Pork

So, I pulled the tension together with a little pulled pork! I love pulled Pork, and I like to serve it on those little hawaiian sweet rools like a 'mini-burger'

I use store-bought coleslaw, and follow this recipe by 'Eating Well' and I also make it in a crock pot and let it cook all day, basically, the only thing I do use is the ingredients :)


1 tablespoon extra-virgin olive oil

2 medium yellow onions, diced

2 tablespoons chili powder

1 tablespoon cumin

2 teaspoons paprika

1 teaspoon cayenne pepper

12 ounces beer, preferably lager (1 1/2 cups)

3/4 cup ketchup

3/4 cup cider vinegar

1/2 cup whole-grain mustard

2 tablespoons tomato paste (see Ingredient notes)

1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce

1 5-pound bone-in Boston butt (see Ingredient notes)


Preheat oven to 300°F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.

Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.

Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.

Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.

Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.

Tuesday, March 16, 2010

That Peep Can Edit! And Mr. Chan Sees the Doctor...

Can he ever!
I finally starting the editing process today, fixing all the things my lovely, talented editor found! I got 1-50 of 200 pages done, with a finishing date of next Monday (My Birthday!). But that is sadly not all. Then it goes through a 'story line' edit to be sure all things are where they should be, and all twists go accordingly. I'm very exhausted. 50 pages takes about four hours of staring back and forth - old, new, and change. The only thing that gets me through is coffee and peeps.
and laughing at this picture!

Mr. Chan Visits the Doctor

(not my cat)

Mr. Chan, a.k.a. Chandler my cat, went to the vet today for the first time in three years. He's always had relatively bad breath, but recently it's gotten really bad. Sadly, I found out that he has an autoimmune disease that is trying to reject his teeth. I guess this is why they are SO long. Seriously, his K-9's are like vampire teeth. I always called him Count Catula, now it seems I'm going to be calling him Gummy Bear! He has to get ALL his teeth removed - poor guy!
Did NOT like the thermometer up his bum, either...
Or the 'Kitty AIDS' test...

Friday, March 12, 2010

Fantastic Friday: Editing and Book Cover Winner

I am still anxiously awaiting my edited manuscript. I have positioned myself in the chir that looks out the window at the mailbox...

I wish there was some dance you could do to make the mailman come faster...

What really makes me anxious is the fact that the mailman never comes at the same time every day. What I'f I'm in the shower?? Most of the time I have to sign for my manuscript, and that alone makes me anxious...

What I need to do is track him down...

Maybe that's a bit too manic??

Well, anyways. I have things to distract me 'till then, like planning for the Alice in Wonderland party tonight. My friend and I are throwing one. It's just a small get together, but that doesn't stop us from making it great! We're making cupcakes, and I bought peeps in every color. I'm also making Cougar Gold Cheese dip. If you've never had Couger Gold, then shame on you!!! It's only the best cheese in the world, and I'm not kidding.

Absolutely worth ordering online and having shipped to your house. You don't know what you're missing!!!

Winning Cover

So, after a few days of voting and commenting, I've come to a decision. It was a hard decision to make because most of you chose something different, and you all had a good reason why!!! The conclusion I came to is that I will be using the first three covers throughout the series since all were loved. I felt that based on the story, this cover should go first:

It's soft and sweet, and a little bit mysterious. This embodies the mood of the characters at this point of the story. They're somber and isolated - locked in worlds of their own. For now, this cover embodies the essence of what I want to convey about Knight Angels...

Thursday, March 11, 2010

Thirsty Thursday: Champagne, Croutons, and The Walrus

French Champagne that isn't French?

I know what you're thinking - Champagne is only Champagne when it comes from the Champagne region of France...

Well that's true, but when considering this sparkling wine, it's fun to pretend.

This sparkling wine comes from Karma Canyon Vinyards on the shores of Lake Chelan (up the street from my parents house, too!) The unique way they make the sparkling wine is facinating. They ferment it in the bottles on these racks, seen in the image above. This is a classic French tecnique, or so they tell me...

The winemaker is also trained in France, making it even better! And more French-ish. It was sweet, light, and super bubbly! So bubbly in fact, that I could only fill the glass halfway before it 'boiled' over.

I had this with my homemade croutons last night, so good! (recipe below)

Home-made Herb Croutons!

So I've had this loaf of bread kickin' around my kitchen for a while now... Stale, old, perfect.

My husband and I enjoy going to this local pub where they make the most amazing and simple salad of cucumber, croutons, marinated onions and ranch dressing. I wanted to recreate that at home (especially since that simple salad cost a not so simple $6)

It's really easy to do, and you can make a whole pile for the week!


One Loaf Italian, Peasant, or Ciabatta Bread

Four to Five Tablespoons Olive Oil

1tsp. Italian Seasoning

1tsp. Dried Basil Seasoning

1/2tsp. Garlic Powder

Salt and Pepper


Cube the bread into one inch chunks and put in a large bowl. Drizzle with two tablespoons of the oil and toss. Drizzle the rest and toss again. sprinkle with sesonings and toss a third time until all the bread looks evently coated with seasoning and oil. Pour bread onto a baking sheet and season with a little salt and pepper. Place in a 400 degree oven. Toast for 6 minutes then remove and toss bread. Toast for another 6-8 minutes depending on the crunch you want. I like a medium chewy crunch so I do 6.

Add to your favorite salad or eat right off the pan! Either way, it's perfect!

looking for some mome-made Marinated Onions? That's easy as well.

Slice one red onion and put in a ziplock bag. cover with a cup and a half of red wine vinegar, 1 tsp. sugar, salt and pepper, and seal bag. Let sit for at least 30 minutes but it's best if left overnight... YUM!!!

The Walrus and The Carpenter
Lewis Carroll
(from Through the Looking-Glass and What Alice Found There, 1872)

The sun was shining on the sea,
Shining with all his might:
He did his very best to make
The billows smooth and bright--
And this was odd, because it was
The middle of the night.

The moon was shining sulkily,
Because she thought the sun
Had got no business to be there
After the day was done--
"It's very rude of him," she said,
"To come and spoil the fun!"

The sea was wet as wet could be,
The sands were dry as dry.
You could not see a cloud, because
No cloud was in the sky:
No birds were flying overhead--
There were no birds to fly.

The Walrus and the Carpenter
Were walking close at hand;
They wept like anything to see
Such quantities of sand:
"If this were only cleared away,"
They said, "it would be grand!"

"If seven maids with seven mops
Swept it for half a year.
Do you suppose," the Walrus said,
"That they could get it clear?"
"I doubt it," said the Carpenter,
And shed a bitter tear.

"O Oysters, come and walk with us!"
The Walrus did beseech.
"A pleasant walk, a pleasant talk,
Along the briny beach:
We cannot do with more than four,
To give a hand to each."

The eldest Oyster looked at him,
But never a word he said:
The eldest Oyster winked his eye,
And shook his heavy head--
Meaning to say he did not choose
To leave the oyster-bed.

But four young Oysters hurried up,
All eager for the treat:
Their coats were brushed, their faces washed,
Their shoes were clean and neat--
And this was odd, because, you know,
They hadn't any feet.

Four other Oysters followed them,
And yet another four;
And thick and fast they came at last,
And more, and more, and more--
All hopping through the frothy waves,
And scrambling to the shore.

The Walrus and the Carpenter
Walked on a mile or so,
And then they rested on a rock
Conveniently low:
And all the little Oysters stood
And waited in a row.

"The time has come," the Walrus said,
"To talk of many things:
Of shoes--and ships--and sealing-wax--
Of cabbages--and kings--
And why the sea is boiling hot--
And whether pigs have wings."

"But wait a bit," the Oysters cried,
"Before we have our chat;
For some of us are out of breath,
And all of us are fat!"
"No hurry!" said the Carpenter.
They thanked him much for that.

"A loaf of bread," the Walrus said,
"Is what we chiefly need:
Pepper and vinegar besides
Are very good indeed--
Now if you're ready, Oysters dear,
We can begin to feed."

"But not on us!" the Oysters cried,
Turning a little blue.
"After such kindness, that would be
A dismal thing to do!"
"The night is fine," the Walrus said.
"Do you admire the view?

"It was so kind of you to come!
And you are very nice!"
The Carpenter said nothing but
"Cut us another slice:
I wish you were not quite so deaf--
I've had to ask you twice!"

"It seems a shame," the Walrus said,
"To play them such a trick,
After we've brought them out so far,
And made them trot so quick!"
The Carpenter said nothing but
"The butter's spread too thick!"

"I weep for you," the Walrus said:
"I deeply sympathize."
With sobs and tears he sorted out
Those of the largest size,
Holding his pocket-handkerchief
Before his streaming eyes.

"O Oysters," said the Carpenter,
"You've had a pleasant run!
Shall we be trotting home again?'
But answer came there none--
And this was scarcely odd, because
They'd eaten every one.

Wednesday, March 10, 2010

Wacky Wednesday: Official Eclipse Trailer...

So of course there are a ton of fan made trailers out there, but I beleive the official one has officially been leaked! Lol.

Then there is the little ten second one, which you may think as I did - worthless, ten seconds?

Wait until you watch it and I guarantee you'll change your mind!

My editor found it, and now I'm finding it for you :) Enjoy!

Just a little something different for Wacky Wednesday!

Tuesday, March 9, 2010

Book Cover Dilema: Revision Number... One Million??

So, I keep going back and forth with this new cover...

I make a cover, and then a few weeks later I always start thinking - it could be better...

So, once again I am going to leave the choice up to you. In all actuality, the four new samples almost make a great coupling! I should use them all in the entire series!

For right now they're going to have stock photo lines, so try to ignore that part. I don't want to buy the photo if I won't be using it.

Also ignore, if you can, the poor photo quality, again it's 'web' so... But do give me your opinions and vote!

Current Cover

New Options





So leave me your comments! I need to know what you think!

Tasty Tuesday: Italian Wedding Meatball Soup, Spring Snow, and Book Update!

Knight Angels Out of Editing

So, I got the call from my editor in New Jersey this past weekend, and she's done with Knight Angels. She loved the book, which makes me very happy. So far, anyone who has previewed and edited the book loves it! I've added a few things here and there, and the final editing process is far from over, but I can see the end on the horizon!

I'm setting a release date for late April. I'm thinking the 22nd (22 is my favorite number after all) but don't hold me to it. There are too many variables to know for sure.

In a way, I'm nervous to get the book back from the editor. I always get a little anxious over finishing a book because I wonder if I'll be able to write the next. After editing for so long you lose touch with the groove you were in while writing it. Knight Angels was my NaNoWriMo winner, and those of you who know what I'm talking about understand how that month of writing is like carrying a baby!

Luckily I have been writing a little in between. I've been dabbling with my children's chapter book here and there, trying my best to remain fresh. Reading also helps, though I've been slacking on Beautiful Creatures. It usually takes me a week to finish a book, but I fear it's been over a month!

Spring Snow

This past weekend was so beautiful, now though, it's frigid again. I wonder what the wheat in the fields are starting to think, and what it will do to the harvest. Yesterday it snowed, but nothing much accumulated. I had a cup of soup for lunch, and it was so good, that I made soup for dinner - also good. My husband LOVES Italian Wedding Meatball Soup, and so do I. I decided to include my hearty recipe!

My friend asked me what makes it 'Wedding'...

I told her to ask the Italians. I have no clue. I figure it's something they traditionally served at weddings. I mean, that makes sense, right? Either way it's still good, and either way, it's really easy to make! I like to add a few secret ingredients as well, it really adds to the flavor of the broth and meatballs... 

Italian Meatball Soup


1/2 red onion

1/2 c. italian bread crumbs

1 package acini di pepe noodles
(cooked and drained)

1 pound ground turkey

1 egg

1 clove garlic

olive oil

5 cups chicken broth

1 package fresh spinach


After the meat is defrosted, combine egg, bread crumbs, onion, and garlic in a bowl. Mix ith hands. Now this is where I add the secret ingredient! Goat cheese!!!! I love goat cheese - love, love, love, love. Since it's tart, and not to mention creamy, the cheese really adds something to the meatballs - yum. I add about three ounces.

Mix all this together. In a large pot (I used a Le Creuset) add a tablespoon of olive oil and the broth. Bring to a boil. When the broth is boiling, take a small spoon and scoop the meat (small, about half a golf ball) and form gently. Drop in boiling broth and repeat until all the meat is gone.

The meatballs cook rather quickly, but allow to boil five minutes after you drop the last ball in. In the meantime perhaps do a little clean up :)

After five minutes, add the acini and the whole bag of spinach. It seems like a lot at first, but the spinach wilts down rather fast. Stir until spinach is wilted and serve!

Yum yum yum.

You can serve with a bit of bread, though I don't. The soup, as you will find, is quite thick. I like it this way because it feels like a meal :)

Enjoy! And have a great Tuesday!

Monday, March 8, 2010

Manic Monday: Pork Ribs, Baseball, and Shel Silverstein!

Just Another Manic Monday...

Yep, it is. I had a rather jam packed weekend. I went to four baseball games (my goal is to attend all WSU home baseball games this year.) and got lots of sun! Well, not the type of sun that makes us TAN, but the type that gives you lots of happy happy vitamin D. I have very fair skin, and unless I wear SPF fifty, I may as well be a potato chip.

Good news is that we also won three of four games against Utah. YAY!

Put Some Meat On Those Ribs!

Saturday night I had some AWESOME ribs. It was an easy recipe, and I think you all need to try it. I let them bake while I was at the baseball game, very convenient!

Alton Brown's
Who Loves Ya Baby-Back?
rib recipe


2 whole slabs pork baby back ribs

Dry Rub:


8 tablespoons light brown sugar, tightly packed

3 tablespoons kosher salt

1 tablespoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon jalapeno seasoning
(he says that if you don't have this, no worries)

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon rubbed thyme

1/2 teaspoon onion powder

Braising Liquid:

1 cup white wine

2 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon honey

2 cloves garlic, chopped

Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

And Finally, a Poem To Get Ya Going this Fine Monday!

Where the Sidewalk Ends

There is a place where the sidewalk ends
And before the street begins,
And there the grass grows soft and white,
And there the sun burns crimson bright,
And there the moon-bird rests from his flight
To cool in the peppermint wind.

Let us leave this place where the smoke blows black
And the dark street winds and bends.
Past the pits where the asphalt flowers grow
We shall walk with a walk that is measured and slow,
And watch where the chalk-white arrows go
To the place where the sidewalk ends.
Yes we'll walk with a walk that is measured and slow,
And we'll go where the chalk-white arrows go,
For the children, they mark, and the children, they know
The place where the sidewalk ends.

Shel Silverstein

Thursday, March 4, 2010

Thursday Thrill: Whimsical Tea Parties!

Whimsical Tea Parties!

As you know, this week I am all about the Alice in Wonderland theme! When I think of tea parties, one things always come to mind:


When I was a little girl, my birthday parties were always tea parties and fashion shows. From a very young age, I grew into a world of Whimsy. My mother is an artistic soul, a true hippy you may say. She introduced me to this world, and I am thankful for it!

My favorite is the checkered pattern. I first fell in love with this when I was at the Neiman Marcus in Bellevue/Seattle. I saw a table set up with her stuff, and right away, Alice in Wonderland was all I could think of. This stuff is unreal, handmade, and a conversational piece worth collecting. Had I known sooner, THIS would have been my bridal china!!

Next is to conquer the office...

Tuesday, March 2, 2010

Tuesday Treats: Alice in Wonderland

"Alice was beginning to get very tired of sitting by her sister on the bank, and of having nothing to do: once or twice she had peeped into the book her sister was reading, but it had no pictures or conversations in it, `and what is the use of a book,' thought Alice `without pictures or conversation?'

Alice in Wonderland

What better book is there, that should be made into a movie? Especially with Johnny Depp? I was at Macy's the other day and there was Alice stuff everywhere. They're certainly planning to see this movie go far, and I'm sure it will. This chilling classic, has a lot to give...

Awesome 'Stuff'

So, after peroosing the Macy's stuff, I decided to peroose whatelse was out there, and what better place than Etsy? I found a lot of neat things, but these were the neatest, in my opinion. The piece features a real image from the original book. You can't get more authentic than that!

if you love this as much as I did, visit her Etsy shop:


Alice on Film
So, this Friday, just where will you be?



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