It's my third Etsyversary! It's actually a double Etsyversary: the third anniversary of the day I joined Etsy, and the second anniversary of the day I listed my first map. And what an amazing few years it has been.In celebration, I am offering free worldwide shipping on all prints through 2 p.m. ET (-4 UTC) tomorrow, May 27th (cause I was gone all morning and I am a fan of extended celebrations, anyway).
** ALSO!! JUST FOR YOU!! **
I am offering a giveaway of a print one of my earliest and still most popular maps, Kingdom of Delight (see above). All you have to do is comment here (and leave your email address IN your comment) in the same time period, by 2 p.m. ET tomorrow.
Comment about anything!*
If you'd like additional entries, please feel free to blog or tweet about the contest, or both, and leave another comment with a link to the blog post or tweet.
Thank you for helping me live my dream!
UPDATE (8:44 ET): I forgot to mention, this giveaway is open to anyone in the world (provided your country doesn't have legal restrictions against such giveaways)!
* But if you need suggestions, I would especially love links to quick and easy, tried-and-true recipes for people who don't like to cook, since my personal chef's... er, I mean, my husband's... work schedule is pure madness at the moment, so I'm doing a lot the cooking, and man and woman cannot live on spaghetti and quesadillas alone.
Well, I could, but I never claim to be normal.
Well, I could, but I never claim to be normal.
12 comments:
Congrats!! I love your maps, but I think my favorite piece of yours is the blue and green Compass Rose. It's about the journey, right? =)
Janine@AthenasArmoury.com
Just tweeted your blog contest, by the way!
whoot! Happy Anniversary!
I'd love to be entered in your giveaway your work is just the sort of whimsical dreamland that I love :)
Cat
darklingwoods@yahoo.com
Congrats! I tweeted it!
Congrats! I've never been to your shop before, having just been introduced by Sarah Kelley via Twitter, but I love your work!
As for recipes, my favorite is Lipton rice (flavor of you choice) cooked, put in a casserole pan, topped with steamed veggies, lots of curry powder, and cheese. Bake until bubbly! Quick, easy, and yummmm.... ;-)
Oh, I just posted a tweet, too:) @summerblues
Your maps and shop are simply charming. You must be dancing!
Susan Marie
The Dancing Dragon
thedancingdragononline@yahoo.com
I love maps (I'm a cartographer and geospatial analyst) and think people that make them are interesting and cool.
Recipe: No-Knead Bread
Time: About 1 ½ hours plus 14 to 20 hours' rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (This poolish will ferment just fine at any temp between 60 and 80 degrees. Don't worry about it. I generally let the dough go about 20 hours, sometimes longer.)
2. Dough is ready when its surface is dotted with bubbles. (Which it will be after about 12 hours. Never mind. Let it go; it's the middle of the night for Pete's sake.) Lightly flour a work surface and place dough on it; sprinkle with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. (I don't bother with the covering-and-resting, just move on to Step 3).
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. (Better to do the towel dusting before forming the dough into a ball. Also, if you put the doughball onto the floured towel and leave it on a flat surface, you'll get a big, sprawling loaf. If you line a medium size mixing bowl with the floured towel and put the doughball in that, you'll get a higher loaf.) Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring when poked with a finger. (If you let it rise 2 hours, it will be ready no matter what; no need to poke or worry.)
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. (For the recipe above, I use a 2 ½ quart Pyrex saucepan with cover. For the larger-loaf recipe given below, I use the 4 quart ceramic liner of my crockpot, with Pyrex cover.) When dough is ready, carefully remove pot from oven. (Insulated oven mits are the way to go.) Slide your hand under towel and turn dough over into pot, seam side up; it may look a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1 ½-pound loaf. (I use these proportions of ingredients for a slightly bigger loaf, about 2 lbs: 4 cups flour, ¼ teaspoon (slightly rounded) instant yeast, 2 teaspoons salt, 2 cups-plus-3-tablespoons water[exactly ½ litre]).
(Something to be aware of: all bread and all-purpose flours are not equal. Some have higher or lower moisture content than others, so that more or less of the added water is absorbed. When you change brands or buy new flour, you may find your poolish is more or less liquid than before. Ignore this; the loaf will be perfect.
Sorry, never could follow directions... plus, I was having a hard time with the 4096 character limit on comments.
kbob37@gmail.com
I've just purchased a print through Etsy so not sure if should comment, but...
I love your illustrations.
And for food ideas I would highly recommend becoming a follower of www.orangette.blogspot.com
And for poetry (though not always good) I would recommend my own page at www.nopabloneruda.com :)
Miss_Katie@hotmail.com
I love the maps! They take me to all the places I really want to go!
I've been a fan of your maps for a while now, but sadly I don't own any (yet). I would love this! My son and I would have so much fun making up stories using this map :)
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