I was so excited to make this card today with my new Lawn Fawn plaids - don't you just love them, too?! I made this card for my mother-in-law using some of her favourite colours and love how bright and cheery it turned out. I used the sketch over at Mojo Mondayand the spring colour inspiration over at Simon Says Stamp Wednesday Challenge. I thought I would also link up with the "What a Wonderful World" challenge over at Heart2Heartbecause I find these colours so cheery and make me excited about spring! I also made a matching tag to go with the card.
Paper - Rainbow Plaid (Lawn Fawn); Kraft (CTMH); Royal Purple cardstock (SSS);
Hooray I got back in my craft room today! I have been finishing up my 9th out of 10 Masters courses and this sweet little guy, named Axe, just joined our family, too, so it has been busy!
Although today was a beautiful day, we have been having many dreary days lately so I really connected with this week's Inspired By All The Little Things. Plus I love black and white! I also decided to use the sketch only over at Fusion.
Paper - Happy Times, Uptown Fundamentals; Black cardstock (CTMH); Rose Quartz (Prima);
Stamps - Simply Amazing (Verve); Dies - Amazing Adjectives Word Die Set (Verve);
I am excited to have a Coffee Lovers Blog Hophappen on one of my breaks so that I can easily play along! It was a challenge deciding which of my coffee stamps to incorporate, as I seem to have acquired quite a few now, but I settled on using some die cuts to play along with the Simon Says Stamp Wednesday Challenge and used the layout at Freshly Made Sketches. I decided to second generation stamp my steam coming out of the cups to achieve more of a lightness. I hope to play along with the hop some more if I can find time - I love making these cards :). Cheers to spring!
Paper - White cardstock (SSS); Cream and Sugar (Doodlebug); Ink - Cocoa, Bamboo (CTMH); Paradise Teal Archival Ink (Ranger);
Stamps - Coffee Helps, Better With You (Verve); Dies - Cup 4 All Seasons (Verve); Stitched Rectangles (Memory Box);
It is the first day of Spring Break - woo! This morning I woke up rested and thought I would make some Seafood Chowder with the delicious Mitchell's Soup Co.mix (a local BC company!) that I got as a gift awhile ago. I thought it would be nice to accompany this soup with some biscuits when I went to serve it. I pulled out this great recipe I originally got in my Grade 8 Foods class that I have made adjustments to over the years. I thought I would type it up on Canva and see how it looked :)
Here is a sympathy card I created. I got an idea in my mind and I am quite pleased with how it turned out. I am linking up with the "make your own background" challenge over at Simon Says Stamp Monday Challenge.
I used a piece of parchment paper that I got in the January Simon Says Stamp Card Kit and combined it with the pink cardstock from that kit and some Verve stamps. I love the soft lavender colour that the two papers together created. I wanted my white flowers to have a hint of a sparkle, so I used the white shimmer ink from that kit as well before embossing.
Paper - Cotton Candy cardstock, Blue Gray parchment paper (SSS);
Stamps - Simply Amazing, Blessings (Verve);
Ink - Blush (CTMH); White Shimmer (Tsukineko Delicata).
I was looking for a French recipe this weekend and remembered a special dish we enjoyed in Paris: coq au vin. What better way to enjoy it by using my beautiful Le Creuset pot! Here's my spin on this classic:
2 tbsp. olive oil 6 slices bacon, chopped into small pieces 4 chicken breasts, pounded down a little and cut into 2-3 pieces Salt and pepper 3-4 carrots, chopped diagonally into 1-inch pieces 1 onion, chopped 1 clove garlic, chopped 1/4 cup Brandy or Cognac 1/2 bottle red wine 1 cup chicken broth 10 fresh Thyme sprigs 2 tbsp. butter, at room temperature, divided 1 1/2 tbsp. flour A handful of pearl onions A handful of cremini mushrooms, stems removed and sliced
Preheat oven to 250 F. In a cast iron pot cook bacon. Remove with a slotted spoon and set aside. In the same pot brown chicken. Set aside. Next, cook carrots and onion in that same pot for 10 minutes on medium-low. Add the garlic and cook for another minute. Add the brandy and put the bacon, chicken, and any juices that collected into the pot. Add the wine, chicken broth, and thyme, and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes. Remove from oven and place back on stove.
Mash 1 tbsp. of butter with the flour and stir into the stew. Add the pearl onions. In a small fry pan, add the remaining 1 tbsp. of butter and cook the mushrooms over medium-low heat for 5-10 minutes. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste and serve.
I served this dish with mashed potatoes and a side of green beans. Prior to this meal we enjoyed a baguette with Beaufort and Délice de bourgogne cheeses!