The With Love Newsletter - June 2024

Welp, there goes May. It was a very conflicting month here in Iowa because one minute, it was sunny and beautiful outside. The next, I had to take a break from working to hide from tornadoes in my bathroom. And repeat.
I hope everyone has gotten through this season safely with no damage to their home, and I hope the weather is a bit more chill in June!
I am entering a busy period as far as branding, and I can’t wait to dive into all the fun projects I have lined up this summer. Stay tuned!

Thank you for taking the time out of your busy day to read my newsletter! I hope it lets you breathe for a minute and leaves you feeling inspired for the month ahead.

Creative Social Club Spring Social

My bestie Maren and I have had a dream for over a year now of creating a space for creatives to connect in an authentic way, and we finally did it!! 🤩
In May, we successfully had our first event at a local coffee shop. We got to watch people connect, make new friends, listen to an amazing talk about the importance of connection, and so much more!
We are beyond excited about the future of this group!
**See Post**
**Follow along on Insta**

New brand: Darveau Digital

Darveau Digital is a digital marketing business based in Des Moines, Iowa. Their mission is to help brands put a digital face to their name through organic social media marketing, search engine optimization, and other digital marketing services. The Darveau Digital branding is vibrant, genuine, and feminine, which helps to attract their target audience—female entrepreneurs in Central Iowa.

SEE THE FULL BRAND

My Current Faves

Frida Kahlo Tote Bag
*from Etsy*
This bag is so me and I love it so much. It’s hanging in my room as a decor piece currently!

Berry Rhubarb Jam
*This was my first time making jam, and to be honest. I was totally winging it. It turned out great!! I’ve been putting it on sourdough bread, yogurt bowls, and on my overnight oats.*
1 cup blackberries/blueberries, mixed
1 cup rhubarb, toughly chopped
juice of 1/2 lemon
1 cup sugar

Place berries, rhubarb, and sugar in a saucepan on medium heat. Simmer for 30 min, or until reached desired consistency. Turn off heat. Add lemon juice. Let cool and place into a jar and refrigerate.