Thursday, December 30, 2010
Wednesday, December 29, 2010
Working in my Art Journal: Separation
My son is leaving for Army Boot Camp on Monday, January 2nd and I'm feeling a little blue about it. Please pray for his safe return. He'll be in for 3 years.
Sunday, December 26, 2010
Challenge 18 - Make a Triangle
I got the idea for this page from http://debbiehodge.com/. In fact the photo of the sketch is from her site. Have fun! Don't forget to embellish it!
Saturday, December 25, 2010
Challenge 17 - Use Photo Corners
It's been a very busy week, and I still was able to finish my page though. It's on the simple side, I punched postage stamp squares and cut them in half to make the photo corners. Here it is:
Tuesday, December 21, 2010
Sunday, December 19, 2010
Challenge 17 - Use Photo Corners
Try to use something unconventional if you can to use as photo corners. Otherwise, kick up your regular photo corners a notch by decorating or embellishing them. Have fun!!
The Fabulous Filer (I found this online - Isn't it the coolest thing!)
Click here to go there. Or Click here to see the original video link by Sandy Genovese, she used it for another purpose that is really neat too.
Friday, December 17, 2010
Thursday, December 16, 2010
My Envelopes Page - Challenge 16 of the 52 Week Scrapbooking Challenge
I have to admit, I was totally stuck at first and wasn't happy that I chose "envelopes". But, once I started with this idea it all came together. I really like this page. I cut the envelopes out on my Cricut using the Wildcards Cartridge. I used Basic Grey's Nook and Pantry paper as the background. Then I used the BG Nook and Pantry stickers for the lettering on the envelopes.
Tuesday, December 14, 2010
Yummy Granola Recipe!
I make this all the time, it's delicious. I eat it with some good yogurt. Just wanted to share it with you all. Enjoy! (Soaked oatmeal is better for your digestion)
Dehydrator (optional; sources for dehydrators)
Parchment paper or Silpat baking mats
Ingredients
3 cups oatmeal (not instant)
3 cups warm filtered water
6 tablespoons whey, yogurt, kefir or buttermilk (if you are allergic to dairy, you can also use lemon juice or vinegar)
1 cup dessicated coconut, unsweetened
1 cup raisins or other dried fruit, or a combination
2 cups any combination of soaked and dried nuts and seeds (almonds, pine nuts, pecans, walnuts, sunflower seeds, pumpkin seeds, sesame seeds — I tend to use whatever I have on hand that is already soaked and dried)
1/2 cup sprouted wheat or spelt flour (sources for sprouted flour)
1/2 cup coconut oil
1/4 cup Rapadura, sucanat, palm sugar, or maple sugar
1/4 cup honey or maple syrup
1 teaspoon salt
1. The night before, set the oatmeal in a large bowl with the whey, kefir or buttermilk and the warm filtered water. Cover with a dishtowel and let sit on the counter or in a cupboard for anywhere from 8-24 hours.
2. The next day, set the oven to the lowest setting (150-170 degrees) or, if you have one, set your dehydrator to the highest setting — around 150 degrees. (Note: I found other recipes online that say you can bake your granola in the oven at 350 degrees or so. I tried this method but it didn’t work so well for me — since you have to constantly turn it, it’s kind of a pain. I preferred just putting it in the dehydrator and letting it go overnight. If you are in a hurry and want your granola right away, you can try it that way — just turn the granola every 15 minutes or so and bake for a shorter period of time.)
3. Add to the bowl of soaked oatmeal the coconut, raisins, soaked and dried nuts/seeds, and sprouted flour. Blend together with a wooden spoon.
5. In another bowl, add coconut oil, sugar, honey and salt. If the coconut oil is solid, melt it in a saucepan on low heat.
6. Pour the coconut oil mixture onto the bowl of oatmeal and blend together with a wooden spoon.
7. Spread the mixture onto cookie sheets lined with parchment paper or Silpat mats. Or, if you’re using a dehydrator, spread onto parchment paper-lined trays.
8. Bake or dry until crisp. Depending on how thickly you spread the mixture, it can take anywhere from a few hours to up to 24 hours. This is another reason I prefer using a dehydrator (also, it doesn’t heat up the kitchen).
9. Break into pieces with your hands and store in an airtight container.
10. Serve your homemade granola with milk, yogurt or cream, and if you like, fresh fruit.
I got this recipe from http://www.cheeseslave.com/2009/07/27/homemade-granola-with-soaked-oats-sprouted-flour/
Homemade Granola with Soaked Oats and Sprouted Flour
EquipmentDehydrator (optional; sources for dehydrators)
Parchment paper or Silpat baking mats
Ingredients
3 cups oatmeal (not instant)
3 cups warm filtered water
6 tablespoons whey, yogurt, kefir or buttermilk (if you are allergic to dairy, you can also use lemon juice or vinegar)
1 cup dessicated coconut, unsweetened
1 cup raisins or other dried fruit, or a combination
2 cups any combination of soaked and dried nuts and seeds (almonds, pine nuts, pecans, walnuts, sunflower seeds, pumpkin seeds, sesame seeds — I tend to use whatever I have on hand that is already soaked and dried)
1/2 cup sprouted wheat or spelt flour (sources for sprouted flour)
1/2 cup coconut oil
1/4 cup Rapadura, sucanat, palm sugar, or maple sugar
1/4 cup honey or maple syrup
1 teaspoon salt
1. The night before, set the oatmeal in a large bowl with the whey, kefir or buttermilk and the warm filtered water. Cover with a dishtowel and let sit on the counter or in a cupboard for anywhere from 8-24 hours.
2. The next day, set the oven to the lowest setting (150-170 degrees) or, if you have one, set your dehydrator to the highest setting — around 150 degrees. (Note: I found other recipes online that say you can bake your granola in the oven at 350 degrees or so. I tried this method but it didn’t work so well for me — since you have to constantly turn it, it’s kind of a pain. I preferred just putting it in the dehydrator and letting it go overnight. If you are in a hurry and want your granola right away, you can try it that way — just turn the granola every 15 minutes or so and bake for a shorter period of time.)
3. Add to the bowl of soaked oatmeal the coconut, raisins, soaked and dried nuts/seeds, and sprouted flour. Blend together with a wooden spoon.
5. In another bowl, add coconut oil, sugar, honey and salt. If the coconut oil is solid, melt it in a saucepan on low heat.
6. Pour the coconut oil mixture onto the bowl of oatmeal and blend together with a wooden spoon.
7. Spread the mixture onto cookie sheets lined with parchment paper or Silpat mats. Or, if you’re using a dehydrator, spread onto parchment paper-lined trays.
8. Bake or dry until crisp. Depending on how thickly you spread the mixture, it can take anywhere from a few hours to up to 24 hours. This is another reason I prefer using a dehydrator (also, it doesn’t heat up the kitchen).
9. Break into pieces with your hands and store in an airtight container.
10. Serve your homemade granola with milk, yogurt or cream, and if you like, fresh fruit.
I got this recipe from http://www.cheeseslave.com/2009/07/27/homemade-granola-with-soaked-oats-sprouted-flour/
Monday, December 13, 2010
Sunday, December 12, 2010
Challenge 16 of the 52 Week Scrapbooking Challenge - Envelopes
I wonder how it would look to add envelopes or an envelope to a page. Using them however you wish, no rules. Think outside of the box or inside, anything goes, just use an envelope(s). Plural or singular.
Have fun!!! And see you soon!!
Saturday, December 11, 2010
Art Journaling!
I love to play in my art journal, but I especially love to play in my art journal in the winter! The paper I was ripping in the video is scrap paper that was used to catch the overspray of Glimmer Mist! Don't ya just love it!
Eyelets, eyelets, eyelets!!!
I have way too many eyelets!
I have decided that because of that I am going to make a new rule for myself. Every page, card, tag and mini album I make will have eyelets on it somewhere until I make a major dent in my supply.
I have decided that because of that I am going to make a new rule for myself. Every page, card, tag and mini album I make will have eyelets on it somewhere until I make a major dent in my supply.
Friday, December 10, 2010
Some Things Old/Some Things new Challenge #15
Hi Everybody,
Here's my page for Challenge 15 - The background paper and the decorative paper I used were really old, so are the eyelets (does anybody use eyelets anymore?). For the New Items: I just purchased the "bling" frame from Archivers last week. The large black brads are new. I applied some white rub-ons to the black brads. I'm happy with the result. I love digging through my stash and uncovering lost treasures. I really like the shade of blue in these papers. I think that maybe I'll use this recipe for a page more often. I enjoyed it! Hope you did too! The Nickel Nook's challenge 15 is done too, click here to see her page.
Sunday, December 5, 2010
Challenge 15 of the 52 Week Scrapbooking Challenge
Just FYI: If you're interested in joining in on this challenge we'd love to have ya. Join in Anytime! Just leave a link to your blog or youtube channel in the comments below any entry.
This week's challenge is to use somethings old and somethings new, Have Fun!
This week's challenge is to use somethings old and somethings new, Have Fun!
Saturday, December 4, 2010
Just for fun!
Went to Archiver's last night with a friend and saw all the new Harry Potter papers, stickers and such, so I decided to make a page using some stickers from the collection. Because my friends have all read the books and watched the movies and I haven't, they started jokingly calling me the "Harry" virgin. This is a page dedicated to the "experts" in my life.
Thursday, December 2, 2010
Here's my Challenge 14 Punch Art Page!
This one was alot of fun! I saw tons of ways to use punches out there in "web land" and wanted to try alot of them. But, as I started putting this page together it just developed into what you see here. I used various Stampin' Up punches. I know the "marionette" Heron is a stretch, but it did get approval from my Scrappin' Buddies, so there you go! Can't wait to see yours!
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