If you are a creative business owner in the Seattle area, or an aspiring one like myself, it is likely that you attended the Conference of Creative Entrepreneurs (CCE) over the weekend. CCE was held, aside from a short stint at the Century Ballroom on Friday, at the Richard Hugo House (a literary arts center) in Capital Hill. Forgive me for being at a loss for words - all I can seem to muster in my exhausted, brain-fried state (this is how I am when my mind is bursting with ideas) is that CCE was a hit.

I signed up for CCE within the first couple weeks of moving to Seattle and noticing the conference dates creep up my calendar made me feel like I was beginning to put down some roots in this new city. I spent weeks preparing: I launched this blog, snapped photographs, designed a logo, and printed materials to take along (recall Humpday Highlight). On the day before CCE, my bookmarks and photo cards arrived from the lab and I was thoroughly pleased with how they turned out. This, of course, meant that I felt confident walking up to other creatives, giving them my information and showing them a bit of my work on a handy bookmark they may actually use. Besides, we were at the Hugo House for crying out loud - the bookmarks made sense! Come to think of it, perhaps I ought to have left a few there today for fellow bookworms...

White House Custom Color printed both the bookmarks (left) and the photo cards (right).

CCE proved to not only be worth my time and money, but tasty too. Chris took over the cooking and kitchen while I recharged. This is a white pizza he whipped together with a fennel from our CSA and potatoes from our giving neighbors, Linda and Liesha:

The dough was made using the CDR pizza dough recipe from Pizza, Pizza.

For toppings, Chris sliced the potatoes to 1/16 inch with a mandolin and braised the fennel by adapting a recipe from Serious Eats. He used only aged mozzarella because that's all we had in the fridge. On the very top of the pizza, he added the grated Romano cheese left over from the meat week stuffed red peppers. According to him, the Romano made the pizza brown exceptionally well. Also, he saved a few of the leaves (or are they feathers? Chris just informed me that they are fronds) as a garnish and a bit of freshness.

Did I mention that my brain is fried from the weekend?!?! This is a good thing as my head and tummy are both full and happy. I'm going to sip a glass of wine and allow thoughts to marinate in my head until I drift off to sleep. Cheers!