LA Phil Spectacular Upcoming Fall 2015-16 Season At Disney Hall

The creative arts are a great way to celebrate special occasions and inspire your senses with loved ones.   As summer comes to a close it’s time to start planning entertainment for 2015-16 season.  There are several upcoming events for Fall 2015 and Winter 2016 to choose from at the L.A. Phil Disney Hall, including classical music, arts, latin music & holiday performances.  The LA Phil 2015/16 season  Walt Disney Concert Hall  has classical concerts, jazz, world music, holiday programs, and more, featuring performances by Gustavo Dudamel and the Los Angeles Philharmonic, as well as acclaimed artists from around the world.  Great programming for daydreamers and thinkers.

LA Phil La Santa Cecilia

 

This season’s highlights include:

  • Gustavo Dudamel and the Los Angeles Philharmonic joined the Simón Bolívar Orchestra of Venezuela for the Immortal Beethoven festival, a highly anticipated taking place September thru October.

LA Phil Buika

  • Exciting programs such as La Santa Cecilia • Buika,  Eddie Palmieri • Chucho Valdés: Irakere 40, and a tribute to Mercedes Sosa.  I’ve seen La Santa Cecilia in concert several time and she is an amazing artist.  You don’t want to miss it.
  • Deck the Hall holiday concerts like the Holiday Sing-Along, Holiday Organ Spectacular, New Year’s Eve with Natalie Cole and more.

I’m looking forward to taking my family to Walt Disney Concert Hall LA Phil.  There are too many great artists to choose from.  Buy your tickets now and enjoy yet another season of incredible music at Walt Disney Concert Hall.

xoBesos!

Eva Smith Tech Life Magazine

Hispanic Heritage Month | Favorite Hispanic Soups

It’s time to celebrate Hispanic Heritage Month with favorite latino soups.   Whether you are latino or not, Hispanic Heritage month is a great way to learn and celebrate latino culture, traditions and history.

My favorite traditional recipes include Caldo de Pollo, Caldo de Res and Red Chicken Pozole.  Caldos served with condiments are full meals.  Just add tortillas and your ready to enjoy and celebrate Hispanic Heritage with your favorite soup.
Red Chicken Pozole

 

Caldo de Pollo – Chicken Soup – Chicken soup truly warms your soul.  A great way to welcome guests to your home or welcome neighbors into the neighborhood.

Caldo de Res – Beef Soup – With ingredients like fresh cilantro, carrots, bright orange carrots, cabbage, green beans and a medium Chayote your Beef soup will be flavorful and hearty.  A perfect soup to celebrate Hispanic Heritage month.

Pozole – Red Chicken Chile Pozole  – Pozole is a a soup to make when you are celebrating a special occasion.

 

Buen Provecho!

 

Eva Smith Tech Life Magazine

2016 Lincoln MKX Will Be First To Offer Revel Audio

The 2016 Lincoln MKX will be the first to offer Revel Audio. I first listened to the Revel audio elevated sound a couple months ago and fell in love with the quantum logic surround sound.

2016-lincoln-mkx-revel-audio-2

 

With QuantumLogic, Lincoln owners use a touchscreen to select from three distinct listening modes: Traditional stereo,  Audience, for an intimate concert experience where the boundaries of the vehicle seemingly disappear  or On Stage, a 360-degree experience that puts listeners seemingly in the middle of the soundstage, arranging individual instruments and musical elements throughout the cabin.

2016-lincoln-mkx-revel-audio-1

 

 

The Revel audio has a vivid sound.  The sound is very clear, smooth and feels like you are sitting in the front seat of an orchestra or on stage with a live band.  I’ve never experienced anything like it.  The next best thing to this type of quality audio is a very expensive and high-end home stereo.  However, 2016 Lincoln owners and their occupants will get the experience from the comfort of their vehicles.   I highly recommend the On Stage listening mode.

eva-smith-lincoln-revel

Revel, HARMAN International’s most exclusive loudspeaker brand, worked with Lincoln engineers and designers to craft a 13-speaker Revel audio system and a 19- speaker Revel Ultima™ system for the all-new Lincoln MKX.   All 19 speakers are tailored uniquely for Lincoln MKX.   The audio system went through rigorous testing, including 100 listening tests to obtain listening status.

2016-lincoln-mkx-revel-audio-4

 

The Science of Sound: Revel Audio

“‘Science of Sound’ means the placement, tuning, calibration and number of speakers are unique to each Lincoln model to ensure superior sound quality and audio accuracy,” Voecks said. According to Revel audio engineering team “It blends precision technology with the human element of psychoacoustics to deliver a rich experience.”

View the Science of Sound: Revel Audio video for more details:

It is great to see audio and science converge to create a memorable experience.

For more information about the Lincoln Motor Company, please visit www.lincoln.com or follow on Facebook at facebook.com/lincoln.

Pursuing A Career in Information Technology

The most important quality needed in pursuing a career in technology is passion. You need to have passion for information, how technology works within an organization, and how you can use information and technology in the real world. You also need to have enthusiasm for learning, attention to detail and a desire to use your technical and analytical skills to help you grow in your career.

Main-610x265

There are several Information Technology (IT) careers that can be pursued with a Bachelor of Science in Information Technology, including Engineer, Database Administrator, Network Engineer, and Security Engineer. There are also several paths to obtaining skills in IT fields, including industry certifications, college certificate programs, or degree programs: all of which can be completed on college campuses or online.

 

Career Opportunities

 

IT Engineer

An IT Engineer designs, installs, and manages business critical systems to ensure the operation of computer systems 24 hours a day, 365 days a year. The IT Engineer maintains existing systems, monitors system performance, designs system architecture, and implements infrastructure upgrades to ensure optimal business operation. An IT Engineer also uses programming skills to automate processes and procedures in large-scale environments.

 

IT Database Administrator

A database is a tool for collecting and storing large amounts of data and can be accessed securely in various ways. A database administrator (DBA) is an IT professional who is responsible for installing, configuring, and maintaining the security of databases in an organization. They also maintain database security, implement upgrades, manage performance, and plan for capacity. The amount of data maintained in a database can be as small as several hundred gigabytes to as large as a petabyte of storage.

 

IT Network Engineer

An IT Network Engineer designs, installs, and manages switches, routers, and networks to ensure system connectivity. The Network Engineer also maintains existing networks, monitors network traffic performance, and implements infrastructure upgrades to ensure optimal business operation.

 

IT Security Engineer

Businesses need technology professionals to help protect company assets as well as run secure networks in today’s global business environment. An IT Security Engineer specializes in protecting the organization from security vulnerabilities by designing, installing, and managing secure systems. This protects the business from hackers, security breaches, viruses, and phishing. As an IT Security Engineer you protect company assets and manage compliance with security protocols. It is one of the most important roles in an organization with job growth potential.

Information technology professionals work closely with all departments within an organization. They understand operations, processes, and procedures within all departments and can effectively communicate problems and resolutions. In small to medium-size organizations, an IT professional may take on multiple roles. In larger corporations, an IT professional may have a more focused role in order to manage larger scale systems more effectively.

 

Paths to Obtaining Bachelor of Science in Information Technology

 

The next step in pursuing your career is deciding what path you would like to take to obtain a Bachelor of Science in Information Technology. As a professional working full-time you have several options, including attending on-campus classes, studying online, or both. Learning IT online makes a lot of sense because you have the opportunity to pursue your career goals and work full-time. While working full-time, you also have the ability to move within an organization to other departments as your education and passion for the job grows.

Whether you are working for a small software development business, a medium-sized healthcare organization, or in a large telecommunications corporation, obtaining a Bachelor of Science in Information Technology can prepare you for a rewarding job and successful career!

 

I’m compensated by University of Phoenix for this blog and as always, all thoughts and opinions are my own.

 

For more information about on-time completion rates, the median debt incurred by students who completed this program and other important information, please visit, http://www.phoenix.edu/programs/degree-programs/technology/bachelors/bsit.html.

 

Exclusive Interview With Chef Javier Plascencia At Harrahs Socal

Updated 7/5/2015 with Bracero’s opening date.

Chef Javier Plascencia is one of Mexico’s most celebrated chefs.  Born in Tijuana, Mexico Chef Javier Plascencia owns and oversees 8 restaurants in Tijuana, Ensenada and San Diego.  He is a world traveler and enthusiastic advocate of Baja California’s Mediterranean cuisine.    He proudly uses the freshest local ingredients in his modern surf and turf modern cuisine which is influenced by his travels, culture and heritage.

Interview With Chef Javier Plascencia

I interviewed Chef Plascencia at Harrah’s Latin Food and Wine Festival where over 30 restaurants and 30 wineries celebrated Latin wine, food, culture and music.   We enjoyed the green chorizo sopes and savored the delicate coconut water aguachile of hiramasa (yellowtail amberjack) with coconut cream, edible flowers and coconut.

green chorizo sopes

Chef Javier Plascencia’s green chorizo sopes, peas, cabbage, raddish and a touch of cilantro

At the end of the month Chef Plascencia will also be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia cuisine characteristics, his family’s historical restaurant and new restaurant influences:

 

Can you tell us about some of the ingredients in the green chorizo sope?

Well we use braised pork for “texturity” and they feed that pork. He eats a lot of figs. He eats a lot of avocados and fruit.

It’s free range?

It’s free range pork and he drinks a beer every day. It’s a special kind of breed that my friend raises in Escondido. It’s in the sope with pickled cabbage and radishes.

And what inspired this dish?

I wanted people to taste green chorizo. A lot of people have never seen or heard of it. It’s very popular in central Mexico. In Toluca we eat a lot of green chorizo. I took inspiration from the fondas in Tijuana. We have lots of fondas where you can go and have a taco or tostada.  It’s sort of  like tapas, but in the Mexican way. So you can go and have a taco or tostada or eat menudo or pozole.  It’s like comfort food, usually run by family. And usually a lady will be cooking.  That’s how I grew up.  I love that food.

Harrah's Latin Food and Wine Festival -  Interview With Chef Javier Plascencia

I was observing you guys when you were preparing the dishes during Harrah’s Food and Wine Festival.  Your team works together like a rhythm.

When you are cooking you have to be well-organized. If not, the end product won’t be the same and won’t taste the same. It’s almost like an orchestra. You’re the director but everybody knows what they are doing.  All the guys that you see here today are from a cooking school and they’ve been with me for several years. They all learned how to cook with me. 

What influences your cooking?

The place where I come from is like being a kid in Disneyland. We have so many good ingredients around in Baja California, the Sea of Cortez, and the Pacific Ocean. We have people making cheese and olive oil too. And that’s all in Mexico. But we also have this side of California as well where people make so many excellent products. And most of it’s the same because the weather is the same. If you taste my food you are going to taste a lot of flavors and contrasts.

Harrahs-latin-food-and-wine-festival-chef-javier-plascencia1

Chef Plascencia’s Yellowtail coconut cream with edible flowers and coconuts.

What features characterize your food?

I do a lot of surf and turf the modern way. I think that’s staple cuisine. But I also work with the freshest ingredients that you can find. I work with the whole animal. I don’t just buy the loins or the ribeye. I buy the whole thing because you can make stocks and chorizo sausage.  I buy the whole animal and we make tons of things. One of the things I make is beef cheek tacos. We may take the cheeks to make tacos de cabeza. It’s mostly cheeks. We use the tongues. We use the tail. You blend everything. My father even eats the eyes.

How does it taste?

It’s amazing. The cheek is the most flavorful and tender meat of the whole animal. People don’t realize that. It’s just really really tender.

At the end of the month Chef Plascencia will be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia, his cuisine influences, his family history and his new restaurant.

 

When did you know that you wanted to be a chef?

I grew up in my parent’s restaurants. They own a chain of restaurants in Tijuana and this past month it turned 47 years old.   Giuseppis is a chain of pizza restaurants. My father opened the first pizzeria in Baja California. He was the one who invented the Mexican pizza.

What’s different about a Mexican pizza?

The story is that my father opened a Giuseppis and it was very successful because there were no other pizza places. My father was the pizza guy. My grandmother made the sauce. And my mother was the cashier. It was a very small place. It only had three tables. It was mostly to go. They worked like that for many months and they were eating pepperoni pizza every day because they were so busy and tired. But one day my father opened a can of jalapenos and put some refried beans instead of tomato sauce, and mozzarella cheese and chorizo and bacon. That pizza became really popular with his friends. The clients started asking for it and now it’s their best seller in the restaurant.

You’re opening a new restaurant soon in Little Italy in San Diego. Can you share some details?

At the end of this month. It’s going to be called Bracero. It’s a tribute to the Bracero workers that worked the fields. We thought there was a story to be told. Whenever we open a restaurant we like to tell stories. We wanted to give some history to it. We found the Bracero story very interesting. We met a couple ex-Braceros and they’re living the American Dream in Napa Valley. They’re winemakers. We went to Stanford University and they had a lot of letters and photographs and stories.  The restaurant will open on May 27th. July 8th.

Will your restaurant have Braceros all around it?

Yes.

Does travel inspire any of your cooking?

Yes. I don’t travel to go to museums or the beaches, I travel to go eat and find ingredients and markets. I don’t go shopping, I go shopping for food.

What do you want our reader to know about Mexican cusine?

I want people to taste and learn about Mexico. Here in California or in the United States, when you think of Mexico you think of tacos, burritos, or nachos but Mexico has many regions and every region has different flavors. I want people to look into that. The region of Oaxaca is very different from the region of Veracruz. They can use the same ingredients but the flavors at the end are very different and unique. Everybody cooks differently. I want people to know that. And I want people to not buy store bought tortillas. They’re awful.  Go find a good tortilleria or make your own. It’s not that hard. It’s very easy and you’ll have fun doing it. Once you have a good tortilla, you’ll never go back to eating that sh*t!

Harrahs-latin-food-and-wine-festival-chef-javier-plascencia5

 

I’m excited about what Chef Javier Plascencia is doing for the food scene in San Diego and Baja California.  Chef Plascencia’s love of his culture and heritage is evident in everything he touches from the savory baja mediterranean cuisine menu-style, his plating and creative restaurant concepts.  For additional information on the grand opening visit Bracero’s Cocina website or Braceor’s facebook page.

Harrah’s Latin Food and Wine Festival featured world acclaimed cuisine and wines.  For a full list of wines and restaurants visit Harrah’s Latin Food and Wine Festival.

 

Buen Provecho!

Eva Smith Tech Life Magazine

22 Frida Kahlo Quotes For Creative People

Creative people are passionate, rebellious, extrovert & introvert, humble & proud. A little strange, but a tremendous spirit.  Are you creative?

Frida Kahlo Quotes

When I think about creative people I think about Frida Kahlo.   Here are 22 Frida Kahlo quotes to inspire your creative soul:

  1. I used to think I was the strangest person in the world but then I thought there are so many people in the world, there must be someone just like me who feels bizarre and flawed in the same ways I do. I would imagine her, and imagine that she must be out there thinking of me too. Well, I hope that if you are out there and read this and know that, yes, it’s true I’m here, and I’m just as strange as you.
  2. I don’t paint dreams or nightmares, I paint my own reality.
  3. Nothing is worth more than laughter. It is strength to laugh and to abandon oneself, to be light. Tragedy is the most ridiculous thing
  4. I drank to drown my sorrows, but the damned things learned how to swim.
  5. Feet, what do I need you for when I have wings to fly.
  6. I paint myself because I am so often alone and because I am the subject I know best.
  7. I paint flowers so they will not die
  8. I paint my own reality. The only thing I know is that I paint because I need to, and I paint whatever passes through my head without any other consideration.
  9. Nothing is absolute. Everything changes, everything moves, everything revolves, everything flies and goes away.
  10. Pain, pleasure and death are no more than a process for existence. The revolutionary struggle in this process is a doorway open to intelligence.
  11. There is nothing more precious than laughter.
  12. I love you more than my own skin.
  13. At the end of the day, we can endure much more than we think we can.
  14. You deserve the best, the very best, because you are one of the few people in this lousy world who are honest to themselves, and that is the only thing that really counts.
  15. I am my own muse, I am the subject I know best. The subject I want to know better.
  16. I leave you my portrait so that you will have my presence all the days and nights that I am away from you.
  17. Only one mountain can know the core of another mountain.
  18. My paintings are well-painted, not nimbly but patiently.
  19. My painting contains in it the message of pain. I think that at least a few people are interested in it. It’s not revolutionary. Why keep wishing for it to be belligerent? I can’t.
  20. Painting completed my life. I lost three children and a series of other things that would have fulfilled my horrible life. My painting took the place of all of this. I think work is the best.
  21. No moon, sun, diamond, hands —
    fingertip, dot, ray, gauze, sea.
    pine green, pink glass, eye,
    mine, eraser, mud, mother, I am coming.
  22. There is nothing more precious than laughter.

Red Chile Chicken Pozole Recipe | Pozole De Pollo Con Chile Rojo

Pozole is a traditional Mexican dish made with hominy, meat, chile sauce and garnish.  The soup has a historical background as well.  During the Aztec periods, maize was very sacred and only eaten as part of a community ritual.  The dish was also mentioned in historical Spaniards books.  The recipe has changes significantly, especially the meat used, but hominy remains the main ingredient of the dish.  

Today pozole is served in all restaurants in Mexico with pork as the staple meat.  In the US the soup is only served during the Christmas, New Years, Three Kings Day and weekends.   It is a time consuming recipe, but certainly worth the time.  Most traditional recipes make the recipe with pork or beef.  However, I prefer to make my recipe with chicken as a healthier alternative.  The soup is also served with cabbage, red radishes, oregano, onions and lime.

We recently celebrated several milestones in our family: An engagement, Three Masters completions, Attendance to a UC, Attendance to USC, Attendance to Graduate school and most of all the blessing of being surrounded by family to celebrate it all.   It was a great and memorable celebration to look back at the previous year and look forward to the opportunities the new year has to offer.

The next time you want to celebrate a major milestone in your life consider making Red Chicken Pozole.

Red_Chicken_Pozole

 

Red Chicken Pozole Recipe

Ingredients

Red Chile Puree Ingredients
Find Recipe Here

Pozole Ingredients
12 pieces of chicken legs & thighs
1/2 onion
3 garlic cloves
4 tablespoons salt
105 oz can of Hominy

Garnish Ingredients
6 limes
2 bunches of cilantro
3 bunches of red radishes
1 chopped red onion
1/4 thinly sliced cabbage
2 tsp oregano

 

Chicken_Pozole

 

Preparation

1. Place Chicken in large pot. Add garlic cloves, onion, salt and 18 cups of water.
2. Bring water to a boil for about 30 minutes or until chicken is tender.  Keep chicken fat in the pot to add flavor.
3. Add red chile sauce to pot and bring to a boil.
4. Add hominy and bring to a boil.
5. Serve pozole in a bowl with tortillas and your preferred garnish.  Serve with love.

 

Buen Provecho!

Eva-TFL

 

 

 

 

Authentic Mexican Red Chile Sauce Recipe

Red Chile sauce is a time consuming recipe, but once you master the recipe you can use it  just about anything you want to add red chile sauce to. I use red chile sauce to make enchiladas, chile con carne, tamales, Pozole, menudo and chilaquiles.  After you learn to make an Authentic Mexican Red Chile Sauce you will never buy the red sauce in the can again. The best part about this recipe is the freshness, savory flavor and homemade touch.

Recipe

Ingredients:

1/2 bag dried ancho chiles (10-12 chile pods)
1/2 bag guajillo chiles (10-12 chile pods
1 garlic clove
1 cup water

Preparation:

1. Rinse and remove seed & veins from chiles. Keep seeds & veins for extra spicy salsa.

Authentic Mexican Red Chile Sauce Recipe

2. Add chiles to hot water

Authentic Mexican Red Chile Sauce

3. Bring to boil for 20min until they change color. Let cool slightly.

4. Purée chiles in blender with water.

Authentic_Mexican_Red_Chile_Sauce_03

Authentic_Mexican_Red_Chile_Sauce_01
5. Use colander to separate pulp from the skin. Depending on size of colander you may need to do this a couple times.

Authentic_Mexican_Red_Chile_Sauce_02

Buen Provecho!

Eva-TFL

Sweet Pineapple Tamales | Tamales De Dulce

We look forward to cooking tamales every year in our home. It’s a family tradition to gather around the table with all the prepared ingredients and assemble tamales.  Everyone in our family participates in the tamale assembly, also known as a Tamalada.   Whether you are relative or neighbor just stopping by, you become a part of our family when we make tamales in our home.  It’s a way for us to check in with each other, talk about family memories during the year, act silly and make new memories. Our most popular family tamales are the Mexican Chicken-Pasilla Tamales, but our favorite dessert tamales are the sweet tamales made with crushed pineapples and sugar.  The sweet pineapple tamales also known as “Tamales de dulce” are also my husband’s favorite! You have to get your tamales as soon as they are done when we cook them.  Otherwise, they will be all gone. Sweet Pineapple Tamales | Tamales De Dulce   Sweet Pineapple Tamales Recipe  Ingredients:

  • 2 package corn husks
  • 5 lbs of prepared masa
  • 3 cans of crushed pineapples with pineapple juice
  • 2 cup of raisins
  • 2 cups white sugar

Method: Sweet Pineapple Tamales | Tamales De Dulce

  1. Remove debris from corn husks and soak in hot water for 1 hour.
  2. Mix 2 cans crushed pineapples, 1 1/2 can pineapple juice, 1 cup sugar, prepared masa by hand.  Make sure to taste the dough periodically as you mix the dough by hand.  You may need to add additional sugar to taste, as the sugar will lose some of the sweetness during steaming.
  3. To assemble tamales: Drain cornhusks, remove any red corn silk, and stack. Lay 1 cornhusk flat, smooth side up. Place about 2-3 tablespoons of masa mixture on the bottom half of the cornhusk and smooth with the back of a large soup spoon. Add 3-5 raisins in the middle.
  4. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
  5. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamales to hold the flaps down.
  6. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water.
  7. Let Simmer for about 60-90 minutes.
Serve warm & with love.
Buen Provecho!
Eva-TFL

Dulce de Leche Cream Custard Recipe

Disclosure: This is a sponsored post in partnership with Coffee-mate.  However, all opinions are my own.

One of my favorite recipes to make during the Fall  is Dulce de Leche Cream Custard.  I serve it as a light dessert  after a meal, as an afternoon with tea or as a delicacy with warm milk in the evening.     It brings welcoming  aromas of a bakery into our home and reminds me of  my mothers baking.  It is also the perfect multi-purpose recipe that can be used to make pastries.   It’s one of my go to recipes because the possibilities with Dulce de Leche Cream Custard are endless.

Coffee-mate recently introduced new flavors that capture the natural flavors of Dulce de Leche and Chocolate Abuelita and are a wonderful way to make traditional recipes with ease.   In addition to using it to add delicious flavors to my coffee, I also use it to make my favorite Holiday recipes.

Dulce_De_Leche_Cream_Custard_03

 

I used Coffee-mate’s Dulce de Leche creamer to make Cream Custard and it is amazing!   I have developed several recipes, but this by far is one of my favorites.   It’s is my favorite ingredient for mult-purpose recipes. To make sure I have enough for the entire family I made 3 batches of Dulce de Leche Cream Custard and stored a batch in a container for future use during the week.

Dulce_De_Leche_Cream_Custard

 

Recipe

Ingredients

1 cup Nestle La Lechera Dulce de Leche Coffee-mate
1 cup milk
2 egg whites
1 egg
1/4 cup cornstarch (maizena)
1/3 cup caster sugar
1 teaspoon vanilla

Directions *

1. In saucepan stir in Coffee-mate La Lechera Dulce de Leche Creamer, milk and egg whites. Bring to boil over medium heat.

2. In a medium bowl, whisk together egg whites and egg. Stir remaining sugar and cornstarch; then stir the mix into egg until smooth. When milk comes to boil, pour it into bowl while mixing. Return mixture to the saucepan and slowly boil, stir constantly to prevent so curdle or scorch on the bottom.

3. Remove from heat and pour into container(s). Refrigerate until chilled before using.

*To make the perfect custard you need to stir continuously.

Giveaway

To celebrate the special occassion, Cofee-mate has offerred to give one of my readers 2 coffee-mate full value vouchers, $25 VISA, Coffee-mate Coasters, Coffee sleeve and a beautiful custom-made mug from Crafty Chica!

The Giveaway prize is valued at $60.  You have the opportunity to win by participating in the giveaway below:

winner_dulce_de_leche_giveaway

Follow

Get every new post delivered to your Inbox

Join other followers: