Tuesday, 24 June 2014

Champagne Anniversary

It's my parent's wedding anniversary this weekend...and it happens to be their "champagne" anniversary (same day + same # of years)! Here is the card I am giving them along with a bubbly bottle of goodness:

I played along with the Fusion challenge this week and used both the image, sketch, and this card from the Design Team as inspiration.
White Daisy card stock (CTMH); Cashmere ink (CTMH);
stamp sets: Life is Tweet, Card Word Puzzle, Framework Alphabet (CTMH), Free Spirits (Paper Smooches);
Gold Polka-dot washi tape (CTMH); Antiqued Gold Mini-Medley Accents (CTMH).

Sunday, 22 June 2014

Get Him To The Greek

Two Greek inspired recipes to share with you today that are not as crazy as the movie, but may just be as exciting!

Greek Style Potatoes
1/3 c. olive oil
1 1/2 c. water
2 cloves garlic, crushed
1/4 c. fresh lemon juice
1 tsp. dried thyme
1 tbsp. fresh rosemary, chopped
2 pkgs. OXO chicken flavour
Ground pepper to taste
12 Nugget potatoes, quartered

Preheat oven to 350F. In a small bowl mix olive oil, water, garlic, lemon juice, thyme, rosemary, OXO packets, and pepper. Arrange potatoes evenly in the bottom of a baking dish. Pour the olive oil mixture over the potatoes. Cover and back 1 1/2 - 2hours in the oven, turning occasionally, until tender but firm. Serves 4.

Lemon-Garlic Pork Kebabs with Feta Dipping Sauce
1 pork tenderloin, cut into 1 1/2 inch cubes
1 lemon cut into 8 thin lemon wedges
1/4 c. olive oil
2 tbsp. fresh lemon juice
4 garlic cloves, minced
Sea salt & pepper to taste
Fresh parsley sprigs
2 ounces Goat's Feta cheese
1 tbsp. fresh lemon juice

Heat grill to high. Assemble 4 long skewers of pork cubes, securing a lemon wedge at each end. Set on a tray. In a small bowl, whisk together the oil, lemon juice, and garlic. Pour the marinade over the skewers and turn to coat. Let stand for 20-30 minutes. Season with salt and pepper.

Meanwhile, make feta dipping sauce by combining the feta, lemon juice, and 2 tbsp. water. Season with salt and pepper, and set aside.

Place the skewers on the grill and cover. Cook, turning occasionally, until the meat is cooked to the desired doneness. Serve with the sauce, and garnish with parsley sprigs. Serves 4.

*Recipe adapted from Martha Stewart's Great Food Fast.

Wednesday, 11 June 2014

Cool Caribbean Thanks

Here is a Thank You card I made for some co-workers. I used the lovely simple sketch at Freshly Made Sketches and the fun colours over at Color Throwdown.
Paper packs: Dream Pop, Lucy, Dotty For You (CTMH); Cardstock - Black, Cotton Candy (CTMH); 
Woodgrain Sizzix folder (Tim Holtz); 
"Thanks" cut from Cricut Sampler Cricut Cartridge.

Thursday, 5 June 2014

Guest Designer for Color My Heart Color Dare #97

It's my first Guest Designer post and it's on Color My Heart Color Dare! I won their colour challenge last month with this card.

Now, I got a sneak peak at their colours for this week and have my card ready for you to get inspired!

This time, you need to use:
This CTMH You're The Best stamp set is perfect to use for my handy Dad. I needed something more than just a pop dot for my "Dad" circle, so I decided to try my hand at making a twine flower for this card. Check out this video I found to learn how!
I used the layout from Seize the Sketch and chose to focus more on the blue in my card to match it up with the Rhapsody in Blue challenge at Heart2Heart.
Hope to see you play this week over at Color My Heart Color Dare :)!