Just A Card - Shop Small - Shop Local

Thoughtful Group supports the #justacard campaign. Today’s the day to spread the love. Shout from the rooftops about artists, makers, independent shops and small businesses you love. Find out more about us at www.thoughtfulstudio.co

I am a design team member of the Thoughtful group. The team is a gathering of diversified artists from around the world. For Relatively Thoughtful I am the Events Manager, we are looking forward to an amazing 2022.

In addition to working with the Thoughtful Group, I work in my local Scrapbook store, the Scrapbook Zone. We are one of the very few in Washington State still open. At the Scrapbook Zone I work retail and teach card making classes. I enjoy inspiring my students.

In class I always say, “These are your cards; I give you the instructions so you know how I created the samples. You do not have to create your cards as I did. I encourage you to add your own artistic flair to your cards if you desire."

I think it is important for everyone to support local worldwide even if it is JUST A CARD!

Please visit us at the Scrapbook Zone if ever you are in the Pacific Northwest.

Thanksgiving Napkin Holders

Here is an idea for festive napkin holders on your Thanksgiving table... using some paper, die cuts and ink. All dies are from Elizabeth Craft Designs!

Lima Bean Soup

 My family love lima bean soup, I make a pot every other month.  I know when I make we will be eating it for a couple of days.  Luckily my family does not mind leftovers!

I cook the soup in a large slow cooker for a about 6 hours. 

INGREDIENTS:

1 pound of dry baby lima beans
2 32 oz boxes low sodium vegetable broth 
Additional water to cover 
1 onion diced
4 carrots diced or sliced
4 stalks of celery sliced
3 cloves garlic minced
1 teaspoon celery salt
3 bay leaves
3-4 slices of bacon cut into small strips
3-4 Ham hocks Preferred (or ham steak diced about 1 cup)

Over night soak lima beans in about 10 cups of cold water, at least 8 hours.

Next day drain lima beans. Place in slow cooker with all the other ingredients. Slow cook for 6 hours.  Pull out the ham hocks and remove ham (not necessary if ham steak was used).  Add the ham in the soup.  Cook about a half hour longer to warm the ham again. 

Ready to serve with cornbread.  

You may wonder why so many ham hocks... well there isn't very much meat on one ham hock.  I like my soup to have a little more meat than just one ham hock has to offer. 

ENJOY!