Taking a Break…

green vase


You may have noticed it’s been a little quieter around the site for the last month or so.  In addition to the normal holiday hubbub, our team has gotten a little overwhelmed with life in general lately.  I’m sure many of you out there know the feeling.

When we started this venture, we all had fewer kids, slower jobs, smaller houses or just generally more time (and inspiration!) on our hands.  We have all gone through some major life changes (sometimes all at once!) over the last year or so, and blogging has slowly ticked down the list of priorities.  Working on the blog and the online magazine have been such a wonderful journey and learning opportunity for us all.  We have grown as friends with both each other and with all of those who we have worked with along the way, and we don’t want it to end – but want to be realistic with our time commitments and what we are all capable of fitting into our busy schedules.

So we have decided to take some pressure off ourselves and take a break.  Both to free up time for other activities, and to take some much needed time to revive our creativity and reconsider how we want to move forward with the site.  What better time than the start of a new year to reinvent yourself?

We will keep you posted on where we are going, and will post every now and then if something strikes our fancy.

Until then…



Happy New Year!

Champagne cocktail


Happy New Year from the Prairie Hive team!  We hope you enjoyed your celebration!


Sriracha Party Mix

Sriracha Party Mix Recipe


For a spicy twist on the traditional snack mix, I added sriracha, ginger and wasabi peas…mmmm.  Perfect for munching during our Chinese New Year cocktail party, or anytime you want a salty spicy treat!


Sriracha Party Mix


  • 3 cups Corn Chex
  • 3 cups Wheat Chex
  • 3 cups Rice Chex
  • 2 cups Pretzels
  • 1 cup Cocktail Peanuts
  • 2 cups Wasabi Peas
  • 1 stick butter, melted
  • 4 Tablespoons Siracha (or to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon ginger

Stir cereal, pretzels and peanuts in a large bowl.  In a smaller bowl, mix butter, siracha, salt and ginger.  Add to large bowl and stir til the cereal mixture is well coated.  Add wasabi peas.  Transfer mixture to baking sheets, spreading it to a thin layer.  Bake at 200 degrees for 90 minutes, stirring about every 15 minutes.  Let cool and store in an airtight container.




Winter Issue!

Winter Issue 2013 Cover



As we prepare to celebrate this season with our family and friends, we have some great retro style to show off in the Winter Issue of Prairie Hive Magazine!

Our featured home is a true throwback to mid-century style, with vivid colors, vintage furniture and a lust-worthy atomic china collection – we hope you enjoy their collection of treasures as much as we did!

To help keep the party going into January, we’ll also show you how to celebrate the upcoming Chinese New Year – the Year of the Horse.  An end of January party is great way to shake off the post-holiday blues and gather your friends for an Asian night in! In keeping with our retro-themed issue, we celebrated with our friends at Retro Den, so we made our shindig a throwback to the 60’s with whiskey cocktails, sriracha snack mix and a stocked bar cart.

Check back on the blog this week for additional recipes and how-to’s, including the spicy sriracha snack mix and the origami garland shown at the celebration!



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