Welcome back Dan
Dan has just come back from 10 days in Scotland with Allan, they certainly didn't sit around & made the most of their time.
The first picture is of the mirror people in the grounds of the David Marshall Lodge
Can you see the face in the second picture?
Aw & this one is so cute & I just have to share it with you.
Dan took over 400 pictures & has edited his favourite 60 & added them to his Flickr account, if you click on any of the above photo's you will be directed to the larger versions of the pictures, or click here to go to the Flickr set.
Tuesday, 29 June 2010
Welcome back Dan
Monday, 28 June 2010
I used the big bite cropodile & it went through the metal baking sheet like a hot knife through butter.
Thursday, 24 June 2010
Have you seen this months issue of the Making cards magazine? The July Issue has a feature using the lovely Vintage Vogue stamp set & they ise the kissing technique.
The kissing technique is a great way to get more use from your stamps. There are several different ways to use this technique:
Take a background or textured stamp and ink it with a dark color. Place it face up on your work surface. Then ink a solid stamp with a lighter color. Press the solid stamp into the background stamp so that they “kiss” each other. The background stamp leaves a pattern into the solid stamp. Then take the kissed solid stamp and stamp onto cardstock.
As a variation, ink the two stamps in coordinating colors, rather than a lighter shade of the same color, and “kiss” them together. Then press the solid stamp onto cardstock.
Ink a solid stamp and “kiss” it with an un-inked pattern stamp. This removes ink in the shape of the pattern. Stamp the kissed solid stamp onto cardstock.
Heres the deal!!
I need 6 ladies to join the club who commit to spending a minimum of £25 a month (plus P&P) for 6 months September - March. This is without a December meeting, which I can do ( If required ) as an additional meeting with a draw for hostess, so the chance of a bonus hostess month.
Each month one of the 6 ladies will be classed as the "hostess" for that month and will receive freebies of the minimum of a Level 1 stamp set and £15 worth of goodies from the catalogue. Dont worry being hostess simply means you get freebies that month, it doesnt mean you have to let us all come round to your house!!!!!
You will receive a free Stampin Up catalogue at the start of the club and any further mini catalogues that might appear during the club run.
Occasionally I will send out challenges and prizes to some lucky winners
Do you like the sound of it ???
Please mail me for more information or to register a place before they fill up !!!!!
Posted by Lavender stamper on 07:44
Friday, 18 June 2010
170g butter, cubed
4 large or 5 medium eggs, beaten
1 large or 1 medium egg yolk
220g unrefined caster sugar
375g frozen Cooks’ Ingredients All Butter Shortcrust Pastry, thawed (2 x 250g in one pack)
- Roll the lemons on a work surface with the palm of your hand (to make them release more juice). Juice them and measure out 150ml. Place the juice, zest, butter, eggs and sugar in a saucepan over a low–medium heat and stir continuously for 10–15 minutes (do not allow to simmer) until the butter has melted and the sugar has dissolved. Increase the heat a little and stir until it begins to simmer; simmer for 5 seconds, then remove from the heat. Pass the mixture through a fine sieve into a bowl. Cover with clingfilm to avoid a skin forming. Place the bowl in the fridge to cool for 30 minutes.
- Roll the pastry between 2 sheets of clingfilm to a thickness of 2mm. It should be 10cm wider than the tart case. Preheat the oven to 180C, gas mark 4. Peel off the clingfilm, roll the pastry around a rolling pin, lift it over a 23cm tart case and unroll it so the edges hang over the sides. Press the pastry to fit the tin leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking). Prick with a fork and leave to rest in the fridge for 30 minutes.
- Take a sheet of parchment larger than the tart tin and scrunch it up. This will make it easier to fit into the corners of the tart. Place baking balls or coins on top and place in the oven for 20 minutes.
- Remove the parchment and baking balls or coins and return the tart to the oven for 10 minutes until golden brown. Take the tart out of the oven and allow to cool completely before running a knife around the edge of the tin to remove the excess pastry. Carefully lift the tart case out of the tin.
- When cold, pour the lemon filling into the centre of the tart allowing the lemon curd to flow evenly to the edges. Place in the fridge for 1 hour before serving with crème fraîche and fresh raspberries if they are in season
Thursday, 17 June 2010
With my new stampers 10 starting this week I thought I would start with one of my favourite sets & a mini pizza box and 3 cards which include a mini easel card at Angie's request.
Vintage Vogue 117690
Tiny tags 118091
Live your dream 111486
Step 2Turn cardstock, and on the 11" side of your cardstock, score at 1", 5”, 6” and 10”.
Step 3Following the scored lines along the 11” side, use scissors to cut flaps.
Begin cut on outer edge of paper and stop at the perpendicular scored line
Step 4Adhere flaps to inside of box.
Step 5Decorate and fill box as desired.
The finished box measures 4" in width and 1" in height
- Different Sizes To figure out the cardstock size you need for a different size box, try this formular" Cardstock width: 2 x height of box + finished box size Cardstock length: 3 x height of box + 2 x finished box size
Tuesday, 15 June 2010
Saturday, 12 June 2010
What you needCard
Scissors (for cutting card)
Pinking shears or scissors suitable for cutting fabric
Needle and thread/sewing machine
2m ribbon or cotton tape (wider than 2cm to make it easiest)
Step one: Make a templateTo make sure all the triangles are the same size, cut a template from card to draw around. I reckon long triangles are better than short stubby ones.
Step two: Draw the trianglesDraw around the template on to your fabric using a pencil or piece of tailors' chalk. Remember to rotate the template each time you draw another triangle so you can get as many pieces as you can from your fabric.
Step three: Cut out the piecesUse pinking scissors to cut around the triangles - this gives them a zigzag edge and stops the fabric from fraying. If you don't fancy investing in any new tools, use normal scissors to cut out and:
a) Put up with the fraying (really, this isn't ideal).
b) Use felt - which doesn't fray - or strong upholstery material
c) Overlock around the edges with a sewing machine
Step four: Attach the trianglesTake a long piece of ribbon and fold it in half, lengthways, so it is just as long but half as wide. Iron to keep the fold in place (this makes the next bit easier). Pin the fabric triangles on to the ribbon at equal distances from each other.
Step four: Sewing upWith the triangles pinned in place, sew all the way along the ribbon, at least 1cm from the edge, making that sure when you stitch, the needle goes through the triangle and both sides of the ribbon. A sewing machine makes this easy, but if you don't have one, hand-sew using a backstitch.
You will need
- 300g unsmoked back bacon
- 400g mushrooms
- 200g young leaf spinach
- 150ml pot of single cream
- 500g spaghetti
- Cook 400g spaghetti, following pack instructions.
- Meanwhile, fry the unsmoked back bacon, cut into strips, over a medium heat for 5 minutes until browned and crispy. Remove from the pan and set aside on a plate.
- Fry the mushrooms, sliced, 1 onion and 1 clove garlic, peeled and sliced, for 3–4 minutes in the oil left in the pan from the bacon. Return the bacon to the pan and add the spinach leaves, 1 egg yolk, 75ml single cream and 75ml milk, and stir well until heated through.
- Remove from the heat, add the cooked spaghetti and stir through to serve.
May catch a dream from you.
You never know when a little word,
Or something you may do
May open up a window
Of the mind that seeks the light
The way you live may not matter at all...
But you never know - it might.
That another's life through you.
Might possibly change for the better
With a broader brighter view.
It seems it might be worth a try
At pointing the way to the right.
Of course, it may not matter at all,
But then again it might.
Friday, 11 June 2010
Life could be fashioned and worn like a gown;
I, the designer, mine the decision
Whether to wear it with bonnet or crown.
Life should be made of the rosiest hue -
Something unique, and a bit out of fashion,
One that perhaps would be chosen by few.
Someone questioned the ultimate cost;
Somebody tangled the thread I was using;
One day I found that my scissors were lost.
Somebody said I'd be tired ere 'twas worn;
Somebody's fingers, too pointed and spiteful,
Snatched at the cloth, and I saw it was torn.
Wanting always to advise or condone.
Here is my life, the product of many;
Where is that gown I could fashion - alone?
Thursday, 10 June 2010
I have now hit a slight hiccup as all of the other fabrics I originally gathered for this project were from the Nicey Jane range by heather Bailey & now I'm not so sure that they all look right together as they are predominately pinkier than the Strawberry fabric I have based the project round.
So I'm wondering weather to use
Red Gingham &
If anyone has any suggestions Please e-mail me.
My little Janome machine is the 140M model & is just so cool, especially for just £40.
Wednesday, 9 June 2010
Sunday, 6 June 2010
- 1 large Italian sweet sausage
- 1 large Italian hot and spicy sausage
- 1 yellow onion, chopped
- 2 cloves of garlic
- 3/4 large (28 oz) can of whole tomatoes
- Olive oil
- 1 lb (16 oz) spaghetti pasta
- Grated Parmesan cheese
Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.
Serve immediately. Garnish with grated Parmesan cheese.
- 1 pound pasta, such as linguine or fettucini
- 2 Tbsp olive oil
- 1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup of dry white wine
- 1/2 cup chicken stock
- 1 1/2 cups heavy whipping cream
- 2 Tbsp chopped fresh mint
- 1 1/2 Tbsp chopped fresh thyme
- 1 teaspoon lemon zest
- 2 teaspoons honey
- 1 teaspoon sherry vinegar or apple cider vinegar
- 1/2 teaspoon salt and more salt and freshly ground black pepper to taste
Method1 Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
2 Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
3 Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste.
* Use a teaspoon of salt for every quart of water. Some people wait until the water is boiling to add the salt. Makes little difference to me. Just make sure you get the salt in the pasta water or your pasta will be tasteless.
Serve immediately. Garnish with a little chopped fresh mint and thyme. Serves 4-6.
- 30g Parmesan cheese
- 2 sprigs of fresh thyme
- 2 skinless chicken breasts, preferably free-range or organic
- Freshly ground black pepper
- 1 lemon
- 6 slices of prosciutto
- Olive oil
Method: How to make Parmesan chicken breasts with crispy posh ham
To prepare your chicken1. Grate your Parmesan.
2. Pick the thyme leaves off the stalks.
3. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife.
4. Season with a little pepper (you don’t need salt as the prosciutto is quite salty).
5. Lay your breasts next to each other and sprinkle over most of the thyme leaves.
6. Grate a little lemon zest over them, then sprinkle with the Parmesan.
7. Lay 3 prosciutto slices on each chicken breast, overlapping them slightly.
8. Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.
9. Put a square of cling film over each breast and give them a few really good bashes with the bottom of a pan until they're about 1cm thick.
To cook your chicken1. Put a frying pan over a medium heat.
2. Remove the cling film and carefully transfer the chicken breasts, prosciutto side down, into the pan.
3. Drizzle over some olive oil.
4. Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.
To serve your chicken1. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
2. Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil.
3. Lovely with mash and green veg or a crunchy salad!
- 1 clove garlic, minced
- 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
- 1 cup dried bread crumbs
- 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
- 2 Tbsp chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- A large pinch of Italian seasoning (herb mix)
- 1/8 teaspoon ground black pepper
- 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches
1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Crafts are here
Crafts are here, crafts are there,
My craft supplies are everywhere.
I really should clean this mess,
but I like it I confess.
Floor is littered, chairs are piled,
Kitchen's looking pretty wild.
On the table, counter too,
Seems that any place will do.
Hall is stacked with cartons high,
filled with things folks like to buy.
Garage is full, but so far....
there's still room to park the car.
I never have an idle day,
New ideas come my way.
Don't know yet what I'll create,
but my imagination's great.
My family smiles, they don't complain,
although at times I am a pain.
but when all is said and done,
I really am a crafty one!
I"ve been visited
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