Saturday, December 31, 2016

I took the Graphic 45 December Challenge!

I have to confess  I am a Graphic 45 addict... I hoard my papers.  I buy the 8x8 pads of every line created, plus 12 x 12 sheets and rarely use them.  I have finally come to the conclusion I am a hoarder of Graphic 45!!!

One of my 2017 New Years resolution is to reduce the amount of "stash" I have accumulated, including my Graphic 45 papers.  That means I have to get busy and create.



I have been in a creative slump and when I saw the Graphic 45 December Challenge I thought this could be the boost I need:

"Join the #G45Album Challenge!

  • Create an album using Graphic 45
  • Upload your project to our Facebook page using #G45Album
  • You can enter multiple times
  • One randomly chosen winner will WIN a $75 prize pack
  • Deadline: Saturday, December 31
  • Winner will be announced in our January 5, 2017 newsletter
We hope you take part in this fun challenge! We cannot wait to see your beautiful albums."

I had all the supplies on hand... I even had a Tag Album in my stash!!!!  Just get me started... I put my project off until the day after Christmas!  That gave just six days to finish my book and post it.

 
I knew I wanted to do a Christmas book.  I had my choice of four different lines of Graphic 45 Christmas papers to choose from!
 
Supplies:
Nutcracker 8x8 Pad
Nutcracker 12x12 "Holiday Magic" (2)
Nutcracker 12x12 "Nutcracker Sweet" (2)
Nutcracker 12x12 Snowflake Waltz"
Petaloo Flowers
Little B - Nutcrackers
Little B - Gingerbread Men
Enamel Dots
Gold Paint Pen
Ribbons - Green  & White
Double sided tape
Glue stick
 

 
For some reason the Nutcracker paper was screaming at me!  CUT ME, CUT ME!!! So cut, trim, tape and glue I did.
 

 
I put the tags in the side pockets.
 
 
On a few of the tags I made pockets to hold journaling and keepsakes.

 
 
The packaging was used to make a wrap for the book. 
I wraps add so much to the book, plus it helps keep everything in tack.

 
Fro the wrap I cut the paper a little smaller than each section as pictured above.
Before adhering the paper to the wrap I cut a length of ribbon for the tie.

 
Then I added embellishments: Little B Nutcracker, Petaloo Flowers and Enamel Dots.  

 

 
The pages were then covered with paper cut to fit. 
 
 
The book was designed so photos could be later.

 
A gold paint pen was used to edge each page.

 
In the pockets are little extras to use when adding photos to the book.


Additional pockets were created with some of the larger images
 from the 12 x 12 sheet of  Holiday Magic.
 

 
Once all the pages were papered I went back and added embellishments.

 
Enjoy pages from the tag book!





 



 
Thanks for stopping by~
 
Merry Christmas and Happy New Year!

Black Eyed Peas for New Years!

Southern Good Luck meal for the New Year.... 
"The traditional meal also includes collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion.Cornbread also often accompanies this meal. The cornbread represents gold." https://en.wikipedia.org/wiki/Black-eyed_pea
Soaking my black eyed peas for tomorrows meal~
 


I know I don't live in the South... Actually I live almost as far away in the US as I can without leaving the 48 contiguous states!  We have had black eyed peas on New Years growing up for as long as I can remember.  I have kept the tradition up over the years in my house!

 

Sunday, December 18, 2016

Quick Wreath!

My neighbors girls had a fundraiser selling Christmas wreaths.  It was a plain green wreath... I hung it on the door and it just didn't look right. 

Not a lot of time to do shopping before entertaining and a desire to spruce it up... I hit the local dollar store.  Picked up a roll of wide ribbon and a few ornaments.

Now my wreath is a bit more festive!

 
 
 

Wednesday, December 14, 2016

Valentine Card Class ---- COMING SOON!!!

Getting ready for Valentines....
We will have a class to make six cards, plus a box card not pictured, using Authentique's new Valentine line!
 
WATCH!  Registration opens soon...
Class will be Saturday, January 28th
at the Scrapbook Zone in Silverdale WA!!! 
 
 
 
 
 

Wednesday, November 30, 2016

Prime Rib & Bacon at Christmas

It is getting to be that time of year again.... planning for the holidays!!!  I have had people ask how I prepare my prime rib... it is pretty easy!  I love serving it at Christmas, the day is hectic enough.  I try to keep the meal as simple as possible.  ENJOY!!!
 
THE MENU
Caesar Salad and Croutons
Prime Rib with Horseradish & Au jus
Baby Green Beans with Bacon
Sweet White Corn
Creamy Mashed Potatoes & Gravy
Fresh Baked Biscuits with Butter
Deviled Eggs
Pies Dutch Apple & Pecan
 
 


 


PRIME RIB - How I cook mine

Prime Rib
6 fresh pressed garlic cloves
2 tsp Kosher salt 
2 tsp fresh ground pepper
Fresh Rosemary sprigs (one for each bone)
1 lb. bacon (approx.) depending on the number of bones
Horseradish
Sour cream
Lemon juice
Au jus (read below for ideas to prepare)


Order ~ Place your order ahead of time, schedule pickup the day before you need to start preparing. Figure 2 people per bone or 1/2 pound per person.  I usually order at least one extra bone. I want leftovers!  Be sure to request the butcher cut and tie the prime rib.  This makes it easier to slice once it is cooked. 

Rub ~ Prepare a rub. Create a rub of 6 fresh pressed garlic cloves, 2 tsp Kosher salt and 2 tsp fresh ground pepper, mix and rub on the prime rib.  I like to rub the prime rib the day before and wrap with saran and let it flavor the meat.  If  you are short on time, rub at least 2 hours before cooking.  

Room Temperature ~ Remove prime rib from the refrigerator an hour or two prior to cooking, unwrap, and place, bone side down, on a roasting pan fitted with a roasting rack, allow to reach room temperature. If you don’t have roasting rack the bones create a natural rack. 

Before the prime rib goes in the oven, lay fresh sprigs of rosemary (1 per bone) on top and then cover the prime rib with bacon, including the sides.  Sometimes I get a bit crazy and do a basket weave!




Roast ~ Preheat oven to 450º F for about 30 minutes. Roast the prime rib at 450º F for 15 minutes and then reduce to 325º until it reaches the desired internal temperature, usually about 15 minutes per pound.  Keep an eye on the temperature about half and hour before your estimated total time to roast.

Here is a link to a Roasting Time Chart
 http://www.villagemeats.com/files/Prime_rib_cooking_instructionsper_ButcherEric.pdf 

Thermometer ~ You’ll need to use an internal meat thermometer for prime rib cooked to the exact temperature you desire. Allow for carryover cooking, if you want a rare prime rib (120º F) you’ll need to remove it from the oven about 10 degrees less than the temperature you desire (remove from the oven at 110º F.)  The best thermometer to use is a probe that stays in the roast as it cooks, a removable stick version will work, but you lose the oven heat each time you open it to check the temperature.  I have a probe thermometer that has a mesh coil attached to a reader outside of the oven that I love.
 
Pictured here there are two thermometers a traditional probe and a probe with mesh coil attached to a reader outside of the oven!  

Rest ~  After you remove the prime rib from the oven cover it with foil and a couple of clean towels... keeping the warmth in... allowing the prime rib to rest about 20 minutes. This allows for a tender, juicy prime rib! Plus time to get all the other food on the table.

Au jus ~ If you use drippings try to remove as much of the oil as possible.  For simple au jus, buy a couple of au jus package mixes use drippings as part of the liquid.   
Other ideas:
Campbell's Consume Soup (if too strong mix with beef broth)
Beef broth, dash of Worcestershire sauce mixed with drippings from the prime rib.
Or there are tons of recipes online! 

Horseradish ~ mix sour cream, lemon juice and horseradish.  OR you can serve with “creamy horseradish” not a strong as plain horseradish.

Carve ~ Now you are ready to carve your prime rib.  Cut the string and lift the roast from the bone, have a big platter ready and slice.  Serve with horseradish and au jus.

Hope you enjoy!
 
Please come back and let me know how yours turned out!
 
 


Wednesday, November 16, 2016

Fun Banner for Christmas!

What is Christmas without banners! 
 
This festive banner was made for Altered Pages!  It is ready to hang in the entry, over a mantel or use for a holiday party!!!
 

 
All images are from the Christmas collage collection at Altered Pages!

 

 
The banner pennants are 4.5 x 6 inches!