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Thursday, February 7, 2013

Up Up And Away With Jelly The Pug Spring 2013

It is here! Jelly The Pug spring/summer 2013 pre-orders have arrived to My Little Jules boutique. We are sure your will love this playful collection of boutique girls clothing that includes dresses, rompers and sets, whether you are new to Jelly The Pug or a long-time fan. This season, Jelly The Pug has surprised us with a splash of color, fun, intricate prints and new body styles, such as stunning Hannah dress, adorable Heart romper, stylish Lily tunic and ruffle pant set and much more. Oh yes, you read it right, Jelly The Pug now makes pant sets that are just as cute as any Jelly The Pug dress! Of course, you will also find traditional Jelly The Pug dresses like stunning Sassy Dress, twirly Puffy dress and Katy dress.

Jelly The Pug spring/summer collection consists of five color groups. Each one of them has its own unique look and feel. Hey Sailor collection will take your little adventurer on the voyage across the deep blue see.
Kokeshi group takes its inspiration in traditional Japanese wooden dolls.
Ellie collection features a fun print with color-splashing elephants. Did you know that an elephant symbolizes strength, protection and good luck in some cultures?
Finally, two last collections - and our favorites here at My Little Jules boutique - are Panna Cotta and Up Up And Away. Panna Cotta group is named after a yummy Italian desert and is just as sweet, summery and joyful (check out a Pana Cotta recipe at the end of this post).
Finally, Up Up And Away collection is perfect for summer vacations, travel and fun.
Shipping should begin in just two weeks. Enjoy! And don't forget to check out  Pana Cotta recipe.

Image from www.homecookingadventure.com
Pana Cotta recipe (borrowed from allrecipes.com)
 
WHAT YOU NEED:
  • 1/3 cup skim milk
  • 1 (.25 ounce) envelope unflavored gelatin 
  • 2 1/2 cups heavy cream 
  • 1/2 cup white sugar
    1 1/2 teaspoons vanilla extract
PREPARATION
  1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
  2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
  3. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
  4. Serve with fresh berries, mint or pistachios.Yumm!

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