
Friday, October 31, 2008
Back to normal!

Monday, October 27, 2008
About Berrysprite and me
amigurumi+ more, huzzah! Berrysprite is for people who love smiling faces and bright colors; we specialize in unique, handmade kawaii items; from amigurumi to pouches and buttons!
Aloha! My name is Holly and I am the girl behind berrysprite; I do everything! From designing, crocheting and sewing, to photographing, packaging and shipping orders, I'm the one who makes sure every creation is treated with love. Let me tell you a bit about berrysprite (and then a bit about myself!):
- I started berrysprite on etsy in 2006 as a hobby, but I have since become addicted to making cute things of all shapes, sizes and types! I also love being able to send happiness in a package to people all around the world; making friends through berrysprite is what helps me to keep creating and smiling! I've also found that in 3+ years of berrysprite I've learned a great deal about making amigurumi and crafting/selling in general, and I love helping others.
- I am an island girl, born and raised in Hawai`i; I hope never ever to leave! I am currently based in Honolulu, and I'm 25 years old (I can rent cars!). Although I love crafting, I don't do it full time; I'm actually a graduate student in History at UH Manoa. I love many things, including: crocheting, sewing, rolling around on the ground, Japanese kawaii items (of course), being in nature, traveling, sleeping, rain, cartoons, and my three lovebirds. I've found a true passion in amigurumi-making; from my very first mushroom (which was more like a lumpy lollipop) to my current repertoire of mushrooms (much cuter), octopi, bears, bunnies, otters, flowers, jellyfish, pudding, cats, strawberries, eggplants, tangerines and cuppncakes... just to name a few!
Friday, October 24, 2008
Lovely people
Monday, October 20, 2008
Where have you gone my little friend

8. Oooh, I thought of a good one! I have to brush my teeth 3 times every time I brush them. It's a bit obsessive compulsive; if I don't brush them 3 times I feel like my mouth is still dirty!
Saturday, October 18, 2008
I made food that was edible! Huzzah!

- 1 large can of tomato sauce
- 1 can of stewed tomatoes
- 1 teaspoon of dried basil
- 1 teaspoon of oregano
- a pinch of sugar
- 1-2 garlic cloves pressed
- 1 bay leaf
- 1 tub of fresh mushrooms
- 1 box of frozen spinach-drained well
- 1/2 an onion, diced
- 2 pats of butter
- 2 cloves of garlic (in a garlic press)
- 40 slices of pepperoni (optional... I wouldn't have put it if I didn't have such meat eaters in my family; you can also use reduced fat pepperoni, turkey pepporoni, ham, chicken, etc.; just make sure you use some seasoning in your filling to make up for the pepporoni slices)
- cheese of some kind (I used 2 deli slices of provolone for each... you can use shredded or sliced cheese of any kind... yummy! You can even use low fat/reduced fat cheese)
(** you can substitute all kinds of veggies for this calzone, just not really wet ones... I was going to put sliced black olives and sauteed bell pepper inside too)
In a small pot, place the 2 pats of butter with the diced onion until it starts to caramalize. Add the garlic. When the onion is getting translucent, add the sliced mushrooms. There should be enough liquid from the vegetables so that you won't need any extra butter or oil... low fat! Add the drained spinach and mix until well heated.
For the sauce, add all ingredients and reduce for 10-15 minutes.
Divide the dough into 4 balls (2 tubes= 8 balls). Roll each one into a big circle, place cheese, 5 slices of pepporoni and a large amount of filling in each. Pinch each shut well (fold over dough if necessary... it doesn't have to be pretty; mine weren't)
Place calzones on a greased baking sheet (the kind with a lip on all four sides is preferable, they will probablly ooze) and put into a preheated 425 degree Farenheit oven for 13 minutes. Check, if needed cook for 4 more minutes until crust is golden brown on top. You can paint melted butter on top to make it shiny, but I didn't. When done take out and cool for 5-10 minutes before eating. Serve with dipping sauce and a large salad!
Tuesday, October 14, 2008
Soooo busy!

