Mojo 106

Here is my Mojo Monday card. I created it for my new nephew's shower gift. I have included a picture of the gift. His nursery is jungle themed.

Card Recipe:

Paper:

Card Stock - kraft, soft suede, crushed curry, not quite navy, ruby red and certainly celery

Stamps:

Teeny Tiny Wishes

Since I'm new to Stampin' Up I don't have all the stamps I would like but I'm working on it. The Spirals in the back are from and old stamp set but the SU one I would use is the Whimsy jumbo roller.

PPA9 Picture Perfect Inspiration

This week's challenge was an Inspiration Challenge. The guidelines were to: Simply use the provided photo from Pottery Barn to inspire your project. You can draw inspiration from the photo's elements, colors, or even overall theme.

This picture really spoke "home decor" to me so I created a candle wrap after I ran across this candle at my local flower shop. This candle will become part of my dining room table centerpiece this fall as I start to decorate for the upcoming holidays.

Recipe:

Paper:
Vanilla Card Stock
Razzleberry Lemonade
Pumpkin Pie Card Stock

Stamps and Ink:
Teeny Tiny Wishes
More Mustard
Soft Suede
Dusty Durango

Mojo105

I found another blog challenge! It's Mojo Monday, this week's sketch/template: My card idea was an elegant yet simple wedding card.

Card Recipe: (all Stampin' Up of course)

Card Stock:

Whisper White

Paper:

Bashful blue patterns designer series paper

Punches:

Scallop Circle

1 1/4th Circle

Modern Label

Stamps and Ink:

Bashful Blue

Teeny Tiny Wishes

Big Shot:

Texture Plate - Eyelet

PPA8 KISS Challenge

I have decided to try the current Pals Paper Art Challenge.

For the week's challenge, the Pals are sending a "K.I.S.S." (Keep It Simple, Sweetie) The following are suggested guidelines for creating a KISS card:
Clean with lots of 'white' space
Simple Designs
Minimum time to create
Limited layers and embellishments

What do you think; did I "keep it simple"?

Card Recipe:

Card Stock:
Kraft
Rich Razzleberry

Paper:
Whisper White
Razzleberry Lemonade

Punches:
Scallop Circle
1 1/4th Circle
Modern Label

Stamps and Ink:
Rich Razzleberry
Teeny Tiny Wishes
Out of the Box

Big Shot:
Texture Plate - Large Dots

Sept. 13th Card class

Below are the cards we created in today's card class. We had such a great time! We used Stampin' Up's wonderful products to create all these beautiful cards.

Save the date: October 11th! We'll be doing a Halloween themed class. Check out www.dhammond.stampinup.net for more info.

I've been a bad blogger!

I've been a bad blogger but I'm back and committed to regular updates. Check back to see what's new with me and Luke.


We went to Las Vegas in May: Here we are at Margaritaville

Fall Soup

Fall is almost here with its crispness in the night air and that means it's time for thick hearty "soups." Here is a Chowder Luke and I love when it's cold.

Note: I don't measure anything when it comes to cooking. Unless it's baking measurements aren't all that important, all that really matters is taste. So use this as an outline and have fun!

Corn Potato Chowder

Basic Ingredients:
2 cans of Corn
Celery
1 sweet onion
5 golden skin potatoes
fully cooked sausage
sauerkraut
zucchini
half and half
salt
pepper
hot mustard (from Odessa, WA)
olive oil or butter


Prep:
cube cleaned potatoes leave skin on
dice all other veggies
slice sausage into bite size pieces
shred zucchini


Cook:

In a large deep pan place a little olive oil or butter and throw in all diced veggies and saute over medium heat. When onions are somewhat translucent add sausage and kraut and reduce heat.

In a deep pot combine a 1:1 ratio of water and half and half, bring it to a boil and add cubed potatoes. Let potatoes boil until soft (about 15 mins or so) When potatoes are done strain liquid. If you want put potatoes back in pot. Combine potatoes, about a 1/2 cup of half and half, pepper and a little salt and puree. Before the mixture is completely pureed add zucchini and continue. If the consistency is too thick ad more half and half or broth.

Combine potato puree to veggies and season to taste with salt, pepper and hot mustard.
Let it simmer for 15-45 min.
Serve topped with sharp cheddar, green onion or whatever sounds good to you.

Bon Apetite!