Landscapes that are beautiful, peaceful and functional take on a whole new meaning when created by Urban Plantations. Owner Karen Contreras has perfected the art of combining visually pleasing landscapes with satisfying usefulness, by seamlessly blending gardens that provide edible components as well as those intended to beautify. Urban Plantations designs healthy, edible landscapes that are appropriate for any location-city, town, or rural community-while teaching and educating about home-grown foods. We’re so pleased to welcome Urban Plantations, and their message of healthy sustainability, to the Stylish Spaces Expo!
Landscape Designer, Shellene Mueller, of Designs by Shellene, will be creating a masterful 800 sq. foot entrance landscape at the Stylish Spaces Expo. This award winning landscape designer has created over 500 gardens in the San Diego area and provides stylistic Tuscan, Mediterranean, French Country and Asian-inspired themes, among others. We think you’ll be awed by the intuitive way Designs by Shellene creates lush, visually stunning, beautifully blended landscapes that touch the senses in a powerfully lasting way. Come and see what this San Diego Horticultural Society Best of Show, 2008 winner has in store at the show. www.designsbyshellene.com









Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
Ina medium mixing bowl, sift together the flour, sugar, baking soda,salt, and cocoa powder. In a large bowl gently beat together the oil,buttermilk, eggs, food coloring, vinegar, and vanilla with a handheldelectric mixer. Add the sifted dry ingredients to the wet and mix untilsmooth and thoroughly combined.
Dividethe batter evenly among the cupcake tins about 2/3 filled. Bake in ovenfor about 20 to 22 minutes, turning the pans once, half way through.Test the cupcakes with a toothpick for doneness. Remove from oven andcool completely before frosting.
In a large mixing bowl, beat the cream cheese, butter and vanillatogether until smooth. Add the sugar and on low speed, beat untilincorporated. Increase the speed to high and mix until very light andfluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.




Decor Pad




To prepare the chili: Heat oil in a large heavy pot over medium-highheat. Add bell peppers, onion, garlic, and jalapenos and saute untiltender, about 6 minutes. Add cumin, oregano, chili powder, cinnamon andcayenne and continue to cook, another 5 minutes. Add beef and chorizoand saute until browned, about 10 minutes, breaking meat apart as itcooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste.Continue cooking until tomato paste turns nicely brown and caramelized,another 3 to 4 minutes. Add beef broth and bay leaves. Bring to a boil,then reduce heat to a simmer and cook, 1 hour. Season with salt andpepper, to taste. Serve with sour cream, grated cheese, onion andHomemade Tortilla Chips. Chili can be made 2 days in advance andchilled, covered. Reheat before serving.
To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F.
Deep-frystrips, 30 to 45 seconds each side, until crisp and just turninggolden. Transfer to paper towel to drain. Sprinkle with saltimmediately. Serve with chili.

