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Monthly Archives: February 2013

True/False Film Fest + 1canoe2

It’s True/False weekend in Columbia, one of the best weekends of the year!

We are pretty proud of this big event that takes place in our little town, and proud of the people who put it together and make it happen. It’s amazing to see the amount of volunteers who put their time and effort into helping create an event that attracts people from all over the country. You won’t find a better documentary film festival anywhere! That’s the truth.

We were asked again this year to create a design to be used on t-shirts and other festival merchandise, which we were happy to do! If you are coming to the festival you can find our design, as well as many others, available at the box office.

The guys on the True/False team never disappoint in their ability to bring together a top-notch line-up. I’m looking forward to seeing some great films! I just heard that my favorite movie from last year’s festival, Undefeated, is now out on DVD. It follows an incredible high school football coach, Bill Courtney, through a season of ups and downs at an inner-city Memphis school. It will bring tears to your eyes, and, it won the Oscar! I’ve actually seen it twice, both times in packed out auditoriums, and at one of those showings Coach Courtney was in attendance and spoke after the film. He’s an amazing guy, and it’s an incredible story. Find it, and watch it.

:: Carrie ::


Winter At It’s Best

It’s a wintery wonderland in our part of the world! We’ve been hit with a couple of snowstorms, back to back, in the course of the last week. Winter, you have finally arrived!

I’m a firm believer in making the most of what each season has to offer.

It’s been a while since we have seen any big snows, and I’ll just speak for myself, but I’m glad to see it. Yes, it can make for some treacherous conditions, and yes, it might be inconvenient, but come on, it’s beautiful!

I’m wondering what is going on inside the beehive right now. Hope they’re keeping warm in there!

I’ve been very thankful these past few days for a warm and cozy house, friendly neighbors with snow-blowers, and a set of wheels with four-wheel drive.

Enjoy winter while you can, because spring is right around the corner!

:: Carrie ::


1canoe2 + Southern Living

We are all magazine readers here at 1canoe2, and this month we are feeling some love from one of our favorites. We’re happy to tell you that our egg carton recipe cards are featured in the March issue of Southern Living! They can be found on page 32 in a selection of pretty (and under $50) hostess gifts.

Recipe cards ARE a perfect hostess gift! Check out our entire selection of recipe cards in our shop.

Everyone Loves Pie {week 8}

This week I made a chocolate cream pie for my cousin, Brett! It was his birthday on Thursday.

You know Brett. He’s the one in our Farming With Brett series. Actually, he’s kind of becoming famous. At our last show in NYC at least two different people commented that they love reading about our farming operation in central Missouri, and hearing about it first hand from Brett! Yes, you’re right, two people isn’t very many, but one of those people was from Belgium! INTERNATIONAL fame.

My mom makes this pie quite a bit. I got the recipe from her, and it originally came from an older woman in our community. It’s one of those tried and true recipes that you can find in the church cookbook. It’s also not very detailed. Here it is, word for word…


Chocolate Pie

1 c. sugar
2 T cocoa
2 c. milk
2 T flour
1 lump butter 
3 egg yolks
pinch salt
Cook in a sauce pan on the stovetop until thick; add 1 tsp vanilla. Pour into your favorite cooked pie crust. Beat egg whites; add 3 tsp of sugar and put on top of the pie to bake until done. 


In other words, this is a chocolate meringue pie.

You will need to prepare a single pastry crust, fit it to your pie plate, and pre-bake it for about 15-20 minutes. Mix the remaining ingredients in a small saucepan (saving the egg whites for the meringue) and cook at a medium temperature until thickened. Make sure to stir often while cooking. Pour the thickened filling into the baked pie crust. For the topping, beat the egg whites with an electric mixer until they are white and fluffy. Mix in 3 tsp of sugar, and spread the meringue mixture on top of the pie. Place the pie in a 350 degree oven until the topping begins to brown slightly on top.

Also, I’m not sure what size a lump of butter is, but I used about 1 Tablespoon.

:: Carrie ::

Happy Presidents’ Day!

You might say we have a certain fondness for Presidents. I don’t know what it is. Maybe it’s our elementary love of history, or maybe we just want everyone to know a little more about these famous founders. Carrie and I love to dig into a project and do a little research. From what we’ve read, they we quite the characters! For example, did you know that: Abe Lincoln stored documents in his hat.   Teddy Roosevelt lost his sight in one eye during a boxing match at the White House. Andrew Jackson was a famous dueler, and was the founder of the Democratic Party. Thomas Jefferson was the first president to shake hands instead of bowing. Cool, right? We thought so. For example, did you know….

…that Abe Lincoln stored documents in his “stovepipe” hat?

…or that Teddy Roosevelt lost vision in one eye while boxing at the White House?

…or that, before Thomas Jefferson, no one had been shaking hands? Everyone was bowing and kissing when they were greeting each other until ol’ Jeff showed them how to shake it. However you celebrate this Federal Holiday, take a moment to reflect on our Founding Fathers and take the time shake hands with a neighbor. ~Beth

Everyone Loves Pie {week 7}

A couple of weeks ago Karen and my big brother, Mike, welcomed baby #3 into their family. It’s a boy! My first nephew, and he’s adorable. We’re all in love with him!

Everyone knows that when someone has a baby, of course, you cook for them. So, this past Thursday night I took an entire dinner over to their house. I asked my three year old niece what kind of pie she would like for me to bring and she said blueberry, without any hesitation. She LOVES the color blue, she loves anything that is blue, and she loves blueberries. So, that’s exactly what I made. We ate it with vanilla ice cream, and it was so good. Great choice, Anna Kate!


Blueberry Pie

9 inch double pie crust
4 cups fresh blueberries
3/4 cup sugar
3 Tbs flour
1/2 tsp ground cinnamon
dash of salt
1 tsp lemon juice

Line a 9-inch pie plate with the pastry. In a mixing bowl, combine the blueberries, sugar, flour cinnamon and salt. Fill the pastry with the mixture. Sprinkle with 1 tsp of lemon juice and dot with 1 Tbs butter. Adjust the top crust and seal. Bake at 400 degrees for 35 to 40 minutes.


:: Carrie ::

Onward and Upward

We’ve got some big news.

Our barn is in the process of getting some major upgrades. That’s right! The 1canoe2 studio space is expanding! We are so excited. So, so excited!

This is the barn where our print studio is currently located.

And this is our current workspace in the barn. If you have been following us for a while you know that a couple of years ago we moved our printing presses into this little studio space that my dad built for us here. It has been GREAT, and we love it. But, the other half of our business, where all of the packaging and shipping takes place, is currently located in Beth’s basement. It’s true, and yes, it is probably just how you imagine. We are BUSTING at the seams.

We’ve known for a while now that we needed to do something – to find more space – and to find a location where we could have all parts of our business in one place. We weighed several options, and thought really hard about exactly what we wanted and what we think we will need in the near future. We came to the conclusion that the barn where our presses are is really the perfect location for our entire business. It’s located almost exactly half way between Beth’s house and my house, and literally just down the road from where Karen lives. The only problem was that most of the barn was still exactly that – an old barn. But, also, it’s kind of a really awesome old barn, with a lot of potential.

The plan is to completely finish the entire barn loft for our offices and workspace, and to turn the unfinished half of the lower part of the barn into a warehouse type room for storage. We decided a while back that this is the route that we wanted to take, and we hired some builders, but construction didn’t start until last week. Things are moving now, and we cannot wait for it to be done!

Last week we poured fresh new concrete in our entryway…

and also in the remainder of the barn that still had a dirt floor.

Here’s the loft! It’s not much to look at right now, but we have big plans for this space. The barn itself is over 100 years old. Originally my great grandpa, and probably a generation or two before that, stored hay in this loft – floor to ceiling. My whole entire life the loft has been used as a storage space for lumber and other building materials for my dad’s woodworking projects. It’s been the home to many farm cats as well.

Back in December my Dad and I spent a day pulling all of that lumber out of the loft and taking it to another barn on the farm. I was really thankful on that day that I work out on a regular basis because, man, there were some really HUGE planks of walnut and oak up there, but I handled it just fine. I literally had never seen the entire floor before, so to see the whole space empty now is already a big change in my mind.

Right now it is pretty dark up there, but the plans include putting in some big windows to let in a lot of light.

And don’t you worry, those really awesome beams are going to be left exposed. We’re definitely keeping the character of the old barn – just updating it to our specifications.

The whole thing is a little overwhelming, but we couldn’t be more excited. I think it is going to be so amazing to see this barn take on a new life, and I’m really happy that we are doing something that is going to help preserve it for many years to come.

I’ll make sure to keep you updated as things progress!

:: Carrie ::


Everyone Loves Pie {week 6}

This week’s pie was a little bit different because, well, we shared it with about 150 of our closest friends.  This past Friday night the girls at Poppy threw us a little launch party to celebrate our new line of greeting cards, and it turned out to be a REALLY fun time.  Thanks so much to all of you who came, and to those of you who couldn’t come but wished that you could – we feel very much loved and supported!

So how do you make pie for a big crowd? The answer to that is lots of little tiny pies, of course. It took a team of us, and a couple of ovens, but we ended up with about 200 little pies.We served up four different kinds – pecan, chocolate, lemon, and blackberry, and they seemed to be a big hit across the board. A big thanks to Beth’s mom (thanks Jean!) for whipping up the lemon and blackberry versions.

My mom and I spent an afternoon making the pecan and chocolate pies. We used pieces and parts from a couple of different recipes, and made a few small adjustments, and they turned out pretty much perfect…

Tiny Pies

Crust (for 2 dozen tiny pies)

3 oz. cream cheese
1/2 cup butter
1 cup flour
Let the cream cheese and butter soften; blend together. Stir in the flour and mix until a dough forms. Chill in the refrigerator for 1 hour. Shape the dough into 2 dozen 1 inch balls and press into the cups of a mini muffin pan making sure the dough covers the bottoms and the sides of the cups. 

Pecan filling (makes 2 dozen)

1 egg
3/4 cup brown sugar
1 Tbs softened butter
1 tsp vanilla
dash of salt
1/3 cup of coarsely broken pecans
Mix all ingredients together and divide the filling among the 24 cups, filling each prepared crust. Bake in a 325 degree oven for 25 minutes until the filling is set and the crust starts to turn golden. Cool and remove from pans.

Chocolate filling (makes 2 dozen)

10 oz. bittersweet chocolate, finely chopped
3/4 cup whipping cream
1/2 cup milk
3 Tbs honey
1 egg, lightly beaten
In a medium microwave safe bowl combine chocolate, cream, and milk. Microwave, uncovered, for 3-4 minutes, or until chocolate is melted and mixture is smooth, stirring once each minute. Stir in honey. Place the beaten egg in a separate bowl. Gradually stir in the hot chocolate mixture into the beaten egg. Pour the filling into the prepared pie crusts. Bake in a 325 degree oven for 25 minutes until the filling is set and the crusts start to turn golden. Cool and remove from pans.


We made a few pies with a little bit of both the pecan and the chocolate fillings. I’d recommend that – they were fantastic!

:: Carrie ::