September Quickutz Class

This past Saturday Denise and I (Marissa wasn't able to make it) went to our monthly Quickutz class at The Scrapping Turtle. And Lori did it again by designing an amazing class.

First here is the September pages to go in our calendar binder. We used alcohol inks on Quickutz self-adhesive clear plastic and then cut out leaves and the scroll frame. I loved the final look. I see some money being spent on alcohol inks now.

Next was this card. We used the silhouette of the tree from the Recycle kit. With some ribbon of course and finished off with a hat pin, the point safely tuck behind the tree and frame, so people like me don't poke their finger and draw blood.

Finally is the layout. We used some of the nesting dies to make some of the trees/flowers and with a brown distress ink, stamped script on the letters for the title. I love the blues, green and browns together.

Once again Lori, thank you sooo much for an awesome class.

First post in a long time with a kick butt recipe

I know, I know. It has been a long long long time since I lasted posted. August was a whirlwind around here. A brief summary of our August goes like this: We went to the ROM with Dave's sister Mary, her husband John and two of their offspring, Rachel and Even. We saw the Dead Sea Scrolls and excerpts of the Egyptian Book of The Dead. Fed stingrays and got mooned by an organutan at the Toronto Zoo. I turned 41 and got a brand new, absolutely fabulous Canon Rebel. Three days later the brand new camera and I came crashing down when Dalwhinnie (my normally lovable dog) tripped me up while we were doing a light jog to get some shots of a hot air balloon landing in a nearby field. I think the whole village of Ayr heard me curse and swear at the dog. The camera survived the fall with only a few minor scratches on the body. Me, I scraped up my left knee and wrist a little bit, and took a nice big chunk out of my elbow, it has been over three weeks and I am still healing. Laura turned 14 and had an amazing sleepover with some of her friends. We met family of Scott and Marissa's from England, their little guy got along so well with Daniel, it was like they were always friends. Had to say goodbye to my nieces, Angela and Heather, who flew back to B.C. to be with their mom. During their last few days in Ontario they stayed with us and we all had a blast, water gun fights and roasting hotdogs and marshmallows over the fire pit. Did some major back to school shopping and got Laura ready for her first day at high school, can't get over how much my baby girl is growing up, I am so proud of her.

And that folks, is just the tip of the iceberg of what happened in August. I haven't had a chance to do any scrapbooking during August, but I hope to start back up again now that the kids are back to school and we are starting to settle into a routine.

Now for the recipe. I am a member at Pioneer Woman's new cooking website, Tasty Kitchen, and in my list of friends is a lovely woman and amazing cook by the name of Paula Jones who also shares recipes on her blog bell' alimento. I have read a number of her recipes and oohed and ahhed over the pictures. Tonight I made her Rum Chicken and it was a big hit!!!! Even Daniel, who normally we have to fight with to eat, had two servings!!!!! Here is the recipe below and when you have a chance check out Paula's recipes. They are fabulous!!!!! Enjoy

What you’ll need:
4 large chicken thighs
3 1/2 tbsp unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup Rum
large pinch of Nutmeg
s/p

What to do:
Pat your chicken thighs dry with a paper towel & season well with s/p on all sides & set aside. Place your chicken fryer/skillet over med-high heat. Once your pan is hot, add in your butter.

Once the butter is melted, add in your sage leaves & then your chicken thighs. Sprinkle thighs with your Nutmeg. Cook your thighs until they are browned on all sides. Turning as necessary.

Once the chicken is browned, add in your chicken stock and cook for approximately 5-6 minutes. Lower the heat to simmer/low & add in the rum. Cover your pan with a lid and cook for approximately 20 minutes or until your chicken is cooked through. Turning every so often.

Buon Appetito!