Saturday, July 16, 2011

Thank you Kindly

Here is the current Waltzingmouse challenge Sketch:

For this card I used Melissa Frances Fifth Avenue patterend papers.

and the Very Vintage Labels #10 and Fancy Phrases stamps sets
from Waltzingmouse Stamps.

Thanks for stopping by today.  

Thursday, July 14, 2011

Birthday Wishes

I was determined to get some challenge cards done this week and the Flourishes sketch challenge is perfect inspiration.

I used the Flourishes Kid's Play stamp set - that little girl image is one of my very favorite stamps.

You have until 5 p.m. Friday, July 15th, to enter a card and the potential prize is Flourishes' July release! 

Flower Power in The Shabby Tea Room

Week #70 in The Shabby Tea Room brings us this pretty inspiration photo:

I knew right away that I would use the Wreath for all Seasons stamp set from Papertrey Ink.

 And I was pretty excited to see it fit perfectly inside the Parisian Doily. 

I cut an opening in the center of the doily. The vellum 'window' shows the patterned paper underneath.The butterfly also has a top vellum layer and her entennas are crystal stick pins.
Thanks so much for visiting.

Friendship Jar Daisies

I just wanted to share a card that my 10-year old neice made for my Aunt, and her great Aunt.

She loves to color so she usually picks images that aren't solid. And she always has to have some sparkle! Here's the inside: 

She put her "Signature Greetings" sentiment in the corner to leave room for her message.

Strawberry Italian Ice

The Farm Chicks is featuring Straweberry Week this week and Serena is asking her fans to share strawberry recipes. This recipe is by Jamie Parchman. It was a $400.00 winning recipe in Better Homes and Gardens in 2002. I've been making this every summer since I discovered it. It is so good!

1 cup suger
3/4 cup water
1 Tbsp finely shredded orange peel
2 tsp. finely shredded lemon peel
1 1/2 tsp. finely shredded lime peel
1/3 cup orange juice
3 Tbsp. lemon juice
2 Tbsp. lime juice
4 cups sliced fresh strawberries

In a medium saucepan combine sugar, water and peels. Bring to boil, then reduce heat and simmer, uncovered, for 5 minutes. Cool slightly, then strain and discard peels. Stir in orange, lemon and lime juices.
In a blender or food processor combine half of the juice mixture and half of the strawberries. Cover and blend until nearly smooth. Transfer to a 2-quart freezer container. Repeat with the remaining juice mixture and strawberries. Cover and freeze at least 6 hours, stirring once after freezing for 3 hours.
I'm sorry I don't have a photo of the final product, but I ate it all! This year our Puyallup Valley strawberries are extra sweet. So I froze enough to make 2 more double batches. I hope you try this - you will love it.