Friday, June 20, 2014

The 2014-15 Catalog/Idea Book is Here!!!!

WooHoo....the new Catalog for 2014-15 is finally here.  If you want one, contact me....$5.00 and I will ship it to you!!!!  You won't want to miss this can also see it on my  Click on shop, then download the PDF.
Here are samples of the 2 projects that we did at this months Stamper's 10....Want to learn how ....Schedule a workshop, or come to one of my classes!!!!  Contact me for more information!

Out of my Mailbox....Great Thank You Card from my friend Karen!!!! Love the colors!!!!

With the warm weather....this is a great recipe!!!!

Strawberry Lime-aide
5 limes
6 C. water
Honey to taste, start with 3-4 TBSP.
5-6 strawberries, blended
Heat honey in 1/2 C water.  Put 6 cups water in pitcher.  Add juice of limes.  add blended strawberries.  Put in 1/2 honey mixture.  test.  Add more to taste.  I don't like substituted lemons.  Enjoy and Bon Apetite!!!

Thursday, June 5, 2014

Neutrals Collection

Neutral Collection....
Love the simpleness of the neutral good to use with anything!!!!  I think Crumb Cake is my go to color!!!!  Although I'm lovin' Basic Gray for text instead of soften it a bit!!!
My swap for our last Stampin' Friends get together, that was here at my home....We were doing Fun Summertime!!!!  YOu can almost hear the flags fluttering in the wind!!!!
Here are 2 cards that were swaps from our May Stamp Club.....Summertime theme.....Lovin' it!!!!

Roasted Garlic Pasta Sauce
6 bulbs Garlic
3TBS olive oil
4 Med. red, yellow or green sweet peppers, halved and seeded
12 lbs ripe tomatoes, peeled
3 TBS packed brown sugar
1 TBS balsamic vinegar
1tsp ground pepper
2 C. lightly packed fresh basil leaves, snipped
1 C. lightly packed chopped assorted fresh herbs(oregano, thyme, parsley)
6 TBS lemon juice
Preheat oven to 400F.  Peel; away the dry outer layers of skin from garlic bulbs, leaving other skin intact....Cut about 1/2 " off top portions, leaving bulbs intact, exposing cloves.  Place garlic cut side up in casserole.  Drizzle with 1 TBS olive oil.  Cover casserole.  Arrange peppers cut side down on foil lined bake sheet....brush with remaining oil.  Roast garlic and peppers for 40-50 min., untill charred and soft..  Cool garlic. Pull up foil on peppers and let them steam till cool.  Pull off skins, discard, and chop peppers.  Remove garlic from skins, place in food processor.  Cut peeled tomatoes into chunks and add so food processor and chop.  Transfer to 7-8 qt. pot.  Add brown sugar, vinegar, and pepper.  Bring to boil.  Boil for 50 min. stirring often.  Add peppers, and boil 10-20 min. more, until it reduces to about 11 cups.  Spoon 1tbs of lemon juice into 6 hot sterilized pint canning jars.  Ladle hot mixture into jars, leaving 1/2" headspace.  Process jars in boiling water for 35 min.  Remove and cool.  Enjoy, and Bon Apetite.