I meet the nicest people when I’m writing blogs. Last week I introduced Tamara Waterston’s jeweler, Sara Goldfine of Minneapolis, MN.  Now Sara is offering a discount to readers who place jewelry orders through June 30. Here’s a little more about Sara and her company, Goldfine Jewelry.

Sara was educated in textile and jewelry design with a Bachelor of Fine Arts from the University of Kansas. Following her studies, she traveled to Paris and Milan where she gained inspiration from European avant-garde styles.

Sara says, “Sometimes inspiration comes from a person that I admire, a hole in my wardrobe, or even a stone that I’m drawn to. While formulating a collection, I always try to incorporate the trends of the season while considering a way to make each piece timeless.”

“The Goldfine Jewelry handcrafted collections are built on a mission to create the highest quality pieces, designed with passion and incredible attention to detail.”

Receive 10% discount on any order (through June 30). Simply type QStyle in the coupon code box at GoldfineJewelry.com. Thanks, Sara! 

Best Pound Cake Ever!

A few weeks ago Janna and I were invited to The Sesame Ladies’ Club in Hillsboro, Texas, to review our book Quintessential Style. What a group of dedicated, charming gals. After the meeting, refreshments were served– strawberries with cream, on pound cake. But not just any pound cake–it was world class. The best I ever tasted. And I’ve tasted a few. Luckily, lovely Pat Herring has shared her recipe with us. God bless her! If you don’t have a heart attack just looking at the the ingredients, you are going to flip for it:

Cream Cheese Pound Cake

3 sticks butter                                                       ½ tsp salt

6 eggs                                                                      2 tsp. vanilla

1- 8oz pkg of cream cheese                                 1 tsp. almond extract (or lemon)

3 cups sugar                                                           3 cups sifted flour

Cream first four ingredients until light and fluffy. Add eggs, one at a time, beating well after each. Stir in salt, flavorings and flour. Bake in greased and floured bundt or tube pan about 1 hour and 20 minutes in 325 degrees oven. Serve plain, dusted with powdered sugar, or glazed.

This is especially good as a base for strawberry shortcake with a little fresh whipped cream!

Yes, it is!          Thanks for sharing, Pat.

Kevin Rudolf U-Tube Video

I always discover the best things at the gym. In this case, I saw this video by Kevin Rudolf called “Here’s to Us.” I loved it so much, I dropped my phone and almost tripped off the treadmill while I was watching. Thank goodness for durable iPhones.

It takes about 12 seconds to load, but I dare you NOT to smile.

https://vimeo.com/81280983

“May your dreams never leave you.” –Kevin Rudolf