Sunday, April 03, 2016
My first shaker card
After watching multiple YouTube videos and looking at many pictures, I jumped in. The shaker element is separate and then adhered to the card front. The clear front of the shaker is just the packaging that a die had come in. I bought a bag of mixed sequins at JoAnn last night and have since ordered a bunch of sequins on eBay.
Also, after watching YouTube, I ordered the We R Memory Keepers Fuse tool from HSN, which is now on clearance. That's why I know I'll be making more of these!
Sunday, March 13, 2016
3x4 Pocket Mini Album
I wanted to make a couple of little pocket albums to take on vacation to visit my mom. My oldest son hasn't seen her since 2009 and her memory has been getting progressively worse. I want to fill it before we leave with pictures I take while there.
I've based my album on the Sizzix Pocket Mini Album die.
Check out this video for basic instructions to put this album together:
https://youtu.be/LAbaNKYtVnY
Here are the measurements for this little album:
You can make this entire album with 4 sheets of 8.5" × 11" paper.
6pcs - 6.5"×4.75" (pockets)
Score @ 3, 6 long side & .75" short side
1pc - 3.25"×10.5" (cover)
Score @ 1.5", 2", 6", & 6.5" on long side
1 pc - 3"×1.5" (back pocket hinge)
Closure of choice, i.e. velcro dots, mini brads, and/or twine
One difference that I made is that I stick the hinge to the back of the cover
and cut the tab off the pocket in the front of the album.
Saturday, January 30, 2016
Easel back card template
Here is my version of an easel back card, which I based on the Artistic Impressions easel card die. The idea is that you decorate the front of the card and there is an attached easel so the recipient can stand it up and enjoy it. There isn't an inside of the card. If your cardstock is a nice heavy weight you can get away with just cutting one of these and it will stand up just fine. Otherwise, cut two and make one fold from the right and one from the left. Try to line up the circle punches as closely as you can so they line up when you have the easel out.
Tuesday, January 26, 2016
Easel back birthday card
I made this card for a friend's birthday this week. I love the idea of adding an easel to the backs of my cards and actually considered buying and easel die from Artistic Impressions for $30. Good thing I played around before shelling out the cash for that! I can make a very similar card to theirs by hand. I did, however, receive the Tim Holtz easel die for Christmas, and it is very nice to have. Now that I know how to make this easel, it's just faster to cut it by hand. This easel is similar to the Tim Holtz design.
The flower & foliage were made using the Stampin Up Bouquet Bigz L die. The paper is DCWV Linen Closet.
Saturday, May 09, 2015
10 cup thermal coffee maker...for less!
2L stainless steel wide mouth carafe
Melitta #4 filter cone
Melitta 10 cup thermal coffee maker
Red lentil sausage stew
It looks just like the one at F&E market! Mine does not.
I basically followed her recipe but added a keilbasa sausage and used red lentils. It's delicious! Thank you, Gluten-Free-Vegan-Girl!
Saturday, April 11, 2015
Applesauce Apple Pie Jam for Anthony
Today I made this jam for my son, who, upon finishing a jar my friend gave us, declared it his favorite jam. I called my friend for the recipe but, as usual, went my own route. It might turn out to come back and bite me in the butt if he doesn't like it. Rather than start with fresh apples, this jam starts with store bought applesauce. Here we go:
Makes 7 half pints
5 cups applesauce
6 tbsp Ball dry pectin
1.5 c white sugar
1.5 c brown sugar
1/2 tsp butter
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/16 tsp ground clove
1/16 tsp ground nutmeg
Prepare jars, lids, and bands as usual for canning.
Once this process starts it moves fast, so do yourself a favor and have everything premeasured and ready to go!
Meanwhile, place applesauce, butter & pectin in a large pot and bring to a full rolling boil. At this point add the sugars and spices and return to a rolling boil. Keep it at a boil for one minute.
Remove from heat and immediately ladle into hot, sterilized jars. Leave 1/4 inch headspace, get rid of large air bubbles, clean the mouth of the jar with a wet towel and place lid and screw on bands (not too tight). Return to canning pot and process 10 minutes.
Tuesday, December 30, 2014
CBTL Caffitaly Americano machine
Friday, December 05, 2014
Folded fabric Christmas ornaments
Sunday, November 02, 2014
No Chemex? No probem!
No carafe? A Mason jar works! Put a cozy on it and then the lid to keep the heat in.
I can see the Mason jar coffee maker on a road trip. I know I won't be traveling with my Chemex. No more crappy hotel room coffee (you're good as long as you have a way to make hot water). Pack all your supplies inside the jar and you're good to go!
I admit that a quart of coffee only fills my husband's monster cup and my measly 10 oz cup so I don't need to worry about keeping it hot unless I'm home alone.
Good coffee does NOT require any fancy equipment. People all over the world make coffee with much less.
Tuesday, October 21, 2014
Viva Las Arepas
In case you don't know what arepas are, they're kind of like a Venezuelan sandwich. They also have pork spareribs, chicken, and beef, which I assume are cooked over a wood flame, since the place smells of wood and there are logs stacked in the hallway. Here's what we ordered: Garlic Shrimp, Vegetarian, Reina Pepiada (cold chicken salad), Carne Asada, and an order of fried yuca and chicharron. It was too much food but we couldn't decide what to order. The tab was $35 for the two of us.
Chemex cozy and reusable cloth Chemex filters!
Saturday, August 09, 2014
Broccoli Cheddar Cheese Soup #2. Feels like I cheated, it's so easy!
6 cups water
4 tsp chicken bouillion (or more to taste)
1 pkg frozen broccoli florets & stems
1 carrot, julienned
1 stalk celery, diced
1 can Campbell's cheddar cheese soup
1 can Campbell's Chunky Chicken Cheddar Broccoli soup
1 cup shredded cheddar cheese blend
Pepper to taste
3 tsp butter
4 tsp flour
In a large pot, bring water & bouillion to a boil and add veggies. Cook until tender. In separate small pot, create a light roux by melting butter then adding flour and cook a few minutes, stirring constantly, but do not let it darken. Add 3 cups of the broth from the veggies to the roux and stir until smooth before pouring into large pot. Add the two cans of soup & pepper. Using an immersion blender, puree veggies but stop when it reaches desired consistency. I like mine more pureed than chunky. Stir in shredded cheese until melted. Enjoy!








































