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As you know, I love stationery. Having your own customized set of blank notecards or thank you cards makes you a fabulous and highly functioning person. You’re always ready to fire off a thank you note, a condolence card, or a note that’s tucked into a gift. These also make for a nice gift for someone you like. 🙂
I sell the flat cards (with matching/customized envelopes) for $2 each. The flip-open cards are $3.00 each with a minimum order of 12. But don’t just get 12–that’s not going to last you very long. You’ll use these, I promise! Plus if you’re getting them as a gift, people are too afraid to use them if they have too few.
Kids should write thank you notes to anyone who gets them a gift–you know that. But these make your life a little easier if your kiddo doesn’t know how to write yet. Just let them color/scribble in the blank space. Boom. Done.
I like these little tags (I can personalize them as well). It’s nice to tie one onto to a gift.
I can mix and match pretty much anything: fonts, graphics, envelope colors, or paper type (shimmery or matte). Let me know!
Email or call me to place an order. email@example.com 303-579-6064
I like programs because they’re a nice way for your guests to gauge how long until the bar opens. JOKE! But seriously, your guests like to see who your bestie is, who the best man is, and to be able to put a name to a face. And if they’re not whatever religion/spiritual orientation you are it’s a chance to better understand each element of your wedding ceremony. With that said, I usually advocate for keeping it simple: your names, date, your folks, bridal party, anyone else in ceremony, stages of ceremony, and a thank you at the end.
Place cards and table markers
This couple used all their favorite ski resorts that they’ve been to for the names of the tables. If you’re having flowers, I vote to keep them the main centerpiece and have the table name or number relatively simple.
I often combine design elements from two or more invitations I’ve done in the past. The bride wanted to keep a very simple color palate, but wanted a graphic to represent Colorado. We used the trees from the Woodland Wedding invitations but converted the text to be a little more formal.
This was printed on shimmery off white recycled paper.
This is a variation on a design that I made a few months ago. The original didn’t have as many veggies. The bride requested an artichoke and an eggplant be added. How could I say no?!
Instead of a mail-in rsvp card, she requested that her guests visit her website and post their response there. I’m still a fan of the traditional mail-in card (mostly because I love envelopes), and I like to keep all the responses in one spot for the bride. BUT she did save the postman a trip. 🙂
The family had to change the venue at the last minute, making the location different than what the save-the-date had stated. We handled it by adding a text-weight insert explaining where the wedding would take place.
Everything was printed on 100% recycled paper.
This was for a bride who liked my Aspen Leaf wedding invitations but wanted a more muted, simple, and neutral look.
WASHINGTON — In a long-sought victory for the gay rights movement, the Supreme Court ruled on Friday that the Constitution guarantees a nationwide right to same-sex marriage. (NYTimes)
Great, now who needs wedding invitations?!
I love all the marbled designs that have been popping up on the wedding blogs and Pinterest. However, actually marbling paper is kind of tricky. It dries warped and is inconsistent. I created this design to be a more practical (and reproducible) application of the trend. The colors can be altered to fit any wedding palate.
All of my wedding invitations and stationery are printed on 100% recycled paper.
This font style is simple and modern, but I can also incorporate a more formal or scripted font.
This is for a fourth of July wedding. The couple’s color palate is blue, purple, fuchsia, silver, and ivory. My goal was to keep it elegant and modern while still using the fireworks and fourth of July theme. There was a lot to communicate on this invitation suite; the couple will be hosting several events over the weekend. I handled that by designing a matching two-sided information insert that I folded and tucked behind the invitation. The rsvp card was also two-sided with the menu choices detailed on the back.
I carried the fireworks theme across the entire suite. We did matching thank you cards, gift tags, programs, and a welcome letter as well.
The couple also sent out a separate invitation for the rehearsal dinner with an rsvp card.
This is for a client who wanted an watercolor illustration of the Denver skyline in her invitations as well as a floral element. It’s a formal wedding so I used my “fancy lady” font, as I like to call it.
I printed these on an shimmery ivory card stock.
I also did her save-the-date cards with the Denver skyline.
This is a new design that I did because I’ve been getting a lot of clients that are getting married in Aspen, Colorado and want an aspen leaf on their invitations. I have an Aspen and Mountains design that has been popular, but I wanted to offer more than one choice in the aspen category.
This was a fun one I did for some family members. They raise Monarch butterflies and wanted to incorporate butterflies into their wedding invitations. We decided to create a kind of field journal look to the invitation that shows the life cycle of the butterfly.
I got on a ramen kick last year and have been messing with this recipe ever since. The fun thing about ramen is that it can be modified several different ways. You can change up the toppings to dazzle your guests each time you make it. Make this vegetarian or even vegan by switching to vegetable broth–and leaving out the bacon (duh). My recipe for the broth isn’t exact–but stop being such a nervous wreck, it’ll be great. Here’s my recipe to get you started.
Start by sautéing the ginger and garlic in a light oil. I then add about six cups of water. Next add some big scoops of the miso soup base, several teaspoons of beef stock base, a few generous squeezes of lemon grass paste, a splash of soy sauce, some brown sugar. Add one package of shitake mushroom blend (fresh). Bring to a simmer. Meanwhile bring another pot of just water to boil for your noodles. Use generous amounts of the beef broth soup base and miso soup base–you can always water that sucker down if you get it too strong. But remember–you want this to be rich and delicious.
I like to cheat with the lemon grass and use the paste that you find in the produce section of the grocery store. The Miso soup base will mostly likely have to be purchased at an Asian grocery store, but it will last you forever. A note on Asian grocery stores: bring cash. That Chinese lady ain’t gonna take your card…I don’t care if it says “VISA” on the cash register, and you can SEE the credit card machine….she’s not doing it. You can, however, count on an entire aisle devoted to cool dishes at great prices. I like having big ramen bowls and fun spoons for a nice presentation.
Make the noodles in a separate pot of water and then add them to the individual ramen bowls using tongs. That way they don’t get lost in the soup and you can control the presentation a little better. Put the baby bok choy in at the same time as the noodles (the noodles should only take 3-4 minutes). The ideal noodle should be wheat based. When you’re in the Asian grocery store grab a few different kinds to experiment with. Don’t use rice noodles–they’re too wimpy and will leave everyone hungry.
Add the seaweed pieces to the bottom of the bowl, top with broth, mushrooms, bok choy, cooked bacon, fresh asparagus (the hot water will make it crisp tender), an egg (it can be boiled or fried), and garnish with green onions. Drizzle with sesame oil and chili oil. I serve the chili oil on the side so each person can make it as hot as they would like. Serve with sake or Japanese beer and then enjoy the rose petals that will shorty be raining down on you.
We burn through chili oil–so I made my own! A fist full of crushed red peppers, peanut oil, and a few splashes of sesame oil. shake shake shake.
Other garnish ideas:
– shaved carrots
– shrimp or scallops
– broccoli (like the asparagus, add it to your bowl fresh and let the hot water cook it) or I’ve seen recipes calling for it roasted which would be great too
– snow peas
– thinly sliced radishes (you could let them sit in your pickle jar for a few days prior for extra credit)
– lightly pickled red onions (like the radishes, you can pickle your own no muss no fuss…assuming you remember to do it a few days ahead)
I love pretty much all kinds of tacos; Mexican street tacos are one of my all time favorite dinners. I always make these for company because the meat is super flavorful and these are easy peasy to put together. Make the carnitas ahead and freeze. Pull them out when you have house guests and just add: tortillas, cilantro, diced onion, avocado, salsa, limes, and dinner is ready!
Get all your ingredients put together before you muck up your cutting board with raw meat.
Cube up the pork shoulder and then toss everything in a pot over the stove.
Bring to a boil, then turn down to a simmer and cook it forever. This is a recipe you want to put together when you’re going to be hanging around the house. For me it’s usually over two hours until the meat breaks down and all the liquid is absorbed.
Let the meat cool and then freeze!
When you have company coming, pull out the day before to thaw and add the fixings you like.
Reheat the thawed carnitas over the stove on low. I like to use white corn tortillas. Soften them up over a griddle (flipping a few times) or another flat pan on your stove top. Now just add some Mexican beers or margaritas and you have dinner!
In the days before I had kids I would always try and make my best and most fabulous dishes when I had company. Now that I have two little kids I’ve found that trying to start an elaborate recipe at 5:00, after running around all day, is a bad idea. Not to mention, that’s not really what your house guests’ want–they want to see you and not have you be frazzled because you’re making some crazy French recipe. Having a dish ready to pop in the oven makes the night easy and fun. Meanwhile you can have a cocktail hour, and enjoy yourself along with your company, while your casserole bakes. This Chicken Tetrazzini recipe is quick and easy and comes out gooey and delicious.
Start by browning the mushrooms in butter for 8-10 minutes until they’re soft and brown. Put them in a large mixing bowl that you’ll then add the rest of your ingredients to. Meanwhile cook the pasta and add it to the bowl with the cooked mushrooms.
Combine cooked pasta, package of frozen peas, cooked mushrooms, and chicken that you’ve pulled from a rotisserie chicken. I like to combine milk, white wine, and broth in a large pyrex so you can pour it all slowly into your flour/butter mixture at once when you’re making the sauce. If you’re not a lover of white wine, keep a four pack of mini wines in your pantry for cooking. Then you don’t need to buy a big bottle that never gets used again.
To make the sauce melt the remaining 4T of butter in your pan. Add in the 1/2 cup flour stirring for one minute until its golden brown and smells kind of nutty.
Slowly pour the milk/wine/broth mixture into the pan with the flour and butter whisking constantly. Bring to a boil then reduce heat and simmer until it thickens up. Add a generous amount of salt and pepper and thyme. Stir in 2 cups parmesan cheese.
Add the sauce to the bowl with the peas, pasta, mushrooms, and chicken. Stir stir stir.
Add to one large casserole dish or two small ones and cover with remaining cup of parmesan cheese. Bake for 30 mins at 400 degrees or freeze. I like to freeze it and then I just pull that sucker out when my company is arriving–add a salad and you’re done!
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I made this Vail Ski logo for a 40 year wedding anniversary party that took place in Vail, Colorado. The goal was to make a logo that would be printed on various take home items that the guests would want to re-use. The couple has a long history of skiing together and wanted the logo to reflect skiing and Vail (and be romantic without being too corny). We decided on a design that looked similar to a ski pass. The chairlift illustration was also relevant because part of the weekend celebration included a gondola ride to the top of Vail Mountain. We intentionally left their names off of the design to encourage use of the items the guests were taking home.
BConnected Colorado is a website I created for a personal project. I created the site in WordPress–the logo(s) were also designed by me. This website is intended to be a resource for local LGBTQ people to find community and get connected with Colorado based groups hosting queer events.
This was a project for Longs Peak Mobility; I designed the logo and picked out a color palette. We decided on a two-sided business card to reflect the numerous physical ailments that the practice treats.
This project was for Dream-Weaver Healing Arts. The client wanted a logo designed that incorporated a moon, a spiderweb, and holy basil. These elements had personal meaning to them and their healing practice.
This is for a client who wanted a romantic rustic floral feel which used her colors, coral, pink, and mint green.
My Farm to Table wedding invitations have been popular so I expanded on the theme to include herbs! Because who doesn’t want a garlic bulb on their wedding invitations?! I printed these on a shimmery off-white card stock.