Check it out

Julie Teninbaum wants to know how this works.

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Inspiration: Keetra Dean Dixon

http://fromkeetra.com  Love that Blood Spill Pillow. 

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Email Marketing for Artists

http://theabundantartist.com/newsletters-so-easy-an-artist-could-do-it/

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December Calendar

Things to consider in December ( a good idea to do month-to-month)

http://extfiles.etsy.com/Etsy%20Success%20Newsletter/EtsyDecemberDesktopCalendar.png

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Nanamee.com

Another place, besides istockphoto, to buy and sell stock images: 

http://www.nanamee.com/

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Chocolate-Bread Parfait

I got a Lydia Bastianich cookbook from the library and made a bunch of things that were really delicious (pasta with sausage and ricotta, green beans with anchovoies, lemons and garlic...) but THIS. THIS is amazingly dreamy. 

INGREDIENTS 8 ounces bittersweet chocolate, finely chopped 1/2 cup hot brewed espresso or very strong coffee 2 tablespoons sugar 2 tablespoons dark rum 1/2 pound white Pullman bread—crust removed, bread cut into 1-inch cubes (6 cups) 1 1/2 cups heavy cream 1 cup sliced almonds (4 ounces)

Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool.

Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.

In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.

Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft peaks form.

Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream and almonds. Serve at once.

Serves 6

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Maybe this

...is where you should go: www.julieteninbaum.com