Monday, June 25, 2012

You make life fun!



With temperatures soaring high into the 90's and 100's all across North America, there is nothing as refreshing as a cool beverage for these hot summer days.  And this is also the theme challenge #122 over at House Mouse and Friends Monday Challenge blog.  I have a second cool beverage card to share with you today and also want to remind you that you still have time to enter a card in the challenge and win some fabulous prizes and blog candy too!



Card Recipe:
Stamps:  Stampabilities "Sweet Treat for Two" and Papertrey Ink (sentiment)
Ink:  Memento Tuxedo Black.  Image colored with Copic markers
Paper:  Recollections
Embellishments: Martha Stewart eyelet edge punch, Stampin' Up! ticket punch (corners), Martha Stewart half pearls,  sheer pink ribbon, machine stitching and stickles glitter.

My blog candy for one lucky person



Over at House Mouse and Friends Monday Challenge blog we are celebrating big time with this card challenge. We now have over 1000 followers! We are so excited to be united with such talented card makers and lovers of House Mouse, Happy Hopper and Gruffie stamps that we have lots and lots of prizes for you to celebrate our 1000+ followers. Not only do we have sponsored prizes for you to win, but you'll also want to check out the design team's blogs for our own personal prizes offered.  For my candy, pictured above, all you need to do is enter the challenge, post your card on the linky at House Mouse and Friends Monday Challenge #122 and then leave me a comment  here so I know you stopped by for a visit.  On Saturday, June 30th at 8 p.m. EST I will use random number to choose one winner for my blog candy package.  But you must post a card following the challenge rules at House Mouse and Friends Monday Challenge blog #122.



I'm looking forward to seeing your fabulous entrees.  And remember too if you also upload your card on an online gallery, please use HMFMC122 as the keywords so we can find your card easily and leave you some love.

Until next time,
Cheers!

Jennifer

Sunday, June 24, 2012

What's under the cake dome - Sunday #3


If you read my blog regularly, you'll know that three weeks ago I found this lovely domed cake saver at a flea market and brought it home, baked up a peanut butter/brownie torte for the Mister and he was thrilled.  The lady from whom I purchased this cake saver sold it to me with this warning: "Your husband is going to expect this to be filled at all times."  She was correct!!  The second week (last Sunday) I made a sweet cherry pie for the cake saver.  The mister was very pleased.  This week, the Mister produced a list of all of the treats he'd like to find under the domed lid.

Consequently, Sundays have become "What's under the cake dome Sunday" here on my blog.

Today's sweet treat is Boston Creme Pie (which is really cake but we'll get to that in a moment).

Boston Cream Pie


I was actually a bit surprised by the Mister's choice, but he said Boston Cream Pie and Boston Cream Pie he shall have!    I had never made a Boston Cream Pie before, but I certainly will again in the future. 

Why do we call it "pie" when it is actually a cake?  This is the explanation I learned about Boston Cream Pie.  Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American"Pudding-cake pie."



Here is the recipe I used to make:  Boston Cream Pie
Ingredients:
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
2. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
4. To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
5. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
6. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
7. To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.



There are loads of recipes to make this cake and each is similar in that you'll have a yellow cake, filled with cream and topped with a chocolate glaze.  A simple and fast method (and very tastey too) to make a Boston Cream Pie is to grab a box of yellow cake mix, a box of vanilla pudding and your favorite chocolate frosting. 

The cake is delicious!  But can you believe it?  The mister has already put in his request for next Sunday's dessert for "What's under the cake dome Sunday." 

Until next time,

Cheers!
Jennifer

Saturday, June 23, 2012

Gabriel's tour of the garden: June 2012



Hello, everybody! I'm Gabriel, but you can call me Gabe. I was helping Jennifer in her garden this morning and I took a lot of pictures of all the veggies that are growing. And some posies too! Jennifer said that was a good idea since the garden is just beginning to put fruit and flowers on the vine and she wants to chart the progress. So I got to be the official videographer. Pretty important job for a pup like me! I hope you enjoy the show! Just press the arrow to start playing and in the lower right corner you can enlarge the video by pressing the square. When the video finishes, just hit Esc to return your screen to normal size. So...here you go! Lights! Camera! ACTION! Roll-um!

video

Until next time,
Cheers!

Jennifer (and Gabe too!)

Friday, June 22, 2012

Tea and Toast with Carrot Cake Jam


Mmmmm....I just finished my breakfast and it was good!  I had tea and toast with Carrot Cake Jam that I made yesterday afternoon.

Carrot Cake Jam!  It tastes just like carrot cake and is filled with carrots, pineapple, pears and a little cinnamon, nutmeg and clove.   All of these yummy flavors combined in a spreadable jam.

I put up nine jars of the jam (five 1/2 pint size and 4 gift size (4 ounce) jars)  I'll label and store them today.  I think this jam is going to be fabulous this fall as filling in cookies and cakes, on pancakes (oh yes!!), on toast and biscuits and maybe even heated and drizzled over ice cream. 

I discovered the recipe on the Ball Canning and Preserving website HERE.

Carrot Cake Jam

1-1/2 cups finely grated peeled carrots
1-1/2 cups chopped cored peeled pears
1-3/4 cups chopped pineapple, including juice
3 Tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
6 Tbsp Ball® RealFruit™ Classic Pectin
6-1/2 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 


And is it good?  I think my empty plate says it all.

Until next time,
Cheers!

Jennifer

Tuesday, June 19, 2012

Celebrate Independence - SSSC 161 DT Call


Good morning, my friends!  I have a new Mo Manning image that I've just been itching to color and layout on a card.  The image is called "Waiting for the Parade" and it has quickly become one of my favorites.  This week's Mo Manning Digital Challenge blog challenge # 139 is a theme challenge: "At the park."   I envision my little girl on my card waiting for the parade to come by at the park.  I hope this will meet with agreement for Mo's Challenge theme this week.

As an American living in Canada, I truly appreciate and celebrate the America spirit and holidays.  They mean so much to me and being so far away from family and friends celebrations makes it a bit bittersweet for me.  This lovely little girl reminds me of so many scenes of children lining the sidewalks on Independence Day (July 4th) just waiting for the parade to pass by.

I added a little special inside "Celebrate Independence" to coordinate with the outside scene:

You just can't imagine the SQUEEEEEL of excitement and also the anticipation I feel when Sweet Sunday Sketch Challenge announced a "casting call" or DT Call for their weekly sketch challenge team.  SSSC offers such wonderful sketch challenges and I just couldn't let the opportunity pass me by like a parade on a street without entering my card in the casting call auditions.  I hope, I hope, I HOPE they'll like my style and what I've done with the sketch, because I adore their creative weekly sketches.  Such lovely inspiration for card making and stamping.  Below is the layout challenge sketch 161:

Card Recipe:
Stamps:  Mo Manning Digital Pencil, Stampin' Up! "Sweets for the Sweet",  front "Celebrate" from Papertrey Ink, inside "Celebrate Freedom" from Stampabilities, Star banner #626 from a company I'm no longer able to read on the side of the wood block.
Ink:  Memento Paris Dusk Blue and Stampin' Up! Real Red.  Image colored with Copic Markers
DP:   Stampin' Up! and wild Asparagus
Accessories: Making Memories mini-star brads, machine stitching, Stickles glitter in blue, red and diamond.

I truly do find this such a wonderful layout that I have already started another card using the same layout challenge.  Wish me luck, please.  I'd love to capture Sunday Sweet Sketch Challenge's attention.  Just a super layout challenge blog.  Hope you will check it out too, if you haven't already done so.
Until next time,
Cheers!

Jennifer

Monday, June 18, 2012

Enjoy everyday !


It's time for a new House Mouse and Friends Monday challenge and our wonderful design teamie, Kate Wiles, is our hostess.  For the new challenge #122 the theme is Liquid Refreshments for those Hot Summer Days.  Get out your House Mouse, Happy Hopper or Gruffie stamps with some type of liquid refreshment involved.



Card Recipe:
Stamps: Stampabilities Happy Hopper titled Bunny Cruise and the sentiment is from Papertrey Ink 
Ink: Memento Tuxedo Black, Memento Bahama Blue and Stampin' Up! Brocade Blue.  Image colored with copic markers.
Designer paper: K & Company
Embellishments: Stampin' Up! flower punch, MM brads, Machine stitching, Dashes, Dots and Checks grosgrain ribbon, Pink Lemonade stickles glitter, clear Glossy Accents dimensional glaze and machine stitching.

A special blog candy surprise for you from me!
10 different 6" X 6" DP from RECOLLECTIONS  (4 sheets each of every design)
1 yard each of coordinating grossgrain ribbon
Package of Recollections paper flower embellishments
Package of Recollections Butterfly embellishments
Package of coordinating half pearls


Not ONLY do we have the new challenge with fab prizes from our sponsors, but we have also reached OVER 1000 FOLLOWERS on the House Mouse and Friends Monday challenge blog. THAT in itself is a great opportunity to celebrate with you. So, in addition to the challenge prizes offered which are:
House Mouse Designs a MD $25 Gift Card;
Pizzazz Aplenty: $10 Gift Pkg
My Creative Classroom- One Free Class of Your Choice

As a special gift to you

Several of the mousie team mates are offering you to ALSO win some blog candy.  Above you can see a photo of the blog candy I'm offering to one lucky winner.

All you need to do is create a NEW card with the new theme Liquid Refreshment for those Hot Sunny Days and post your card on the linky at House Mouse and Friends Monday challenge blog, be a follower of House Mouse and Friends Monday challenge. You'll automatically be entered for our sponsor's prizes. BUT, if you want some extra prizes, be sure to visit each of the design team's blogs and leave a comment. I will chose one winner for my blog candy package using Random number from the comments left on my blog.   You will have a great opportunity to win one or MORE prizes this challenge. It is our way to celebrate over 1000 followers at House Mouse and Friends Monday challenge blog and to show you how MUCH we appreciate your artwork and participation in the challenges.


We are all looking forward to seeing your refreshing beverage cards.  If you also upload to an online gallery, please use the keywords HMFMC122.  That makes it easy for us to find your artwork and leave you some love.
Until next time,
Cheers!

Jennifer

Sunday, June 17, 2012

Sweet Cherry Pie


Remember the Peanut Butter Brownie torte I made last weekend for the Mister and displayed and saved it in my new domed cake server.  Well, this morning the server sat clean and empty on the kitchen counter.  The Mister got that sad puppy dog look on his face with a tear trickling down his cheek and begged, "Skippy, can you refill the cake server please?"  (Yes, he calls me Skippy...long story).

I couldn't resist his request and as much as I'm not a huge fan of pie, The Mister is!   I had made up a half dozen pie shells and had them in the freezer waiting to be used so that makes the whole process easier.  I always make up a half dozen pie shells and freeze any extras.  It's just as easy to make one as it is six and one step to eliminate from the pie making process if the crust is already made. 

I decided to make The Mister a Sweet Cherry Pie to put in the Cake saver.  One should never have an empty dessert tray...or so The Mister says.

This is THE BEST sweet cherry pie I've ever tasted.  I made this recipe for the first time a year or two ago and I'll always stick to this recipe!  But I will say that this is a VERY fussy pie to make.  Lots of steps in the process but the finished product is well worth the extra effort.  The filling has tons of sweet cherries (6 cups to be exact) and a couple of pureed plums and fresh lemon juice too.  The thickening agent is tapioka which you crush first.  The pie, once assembled goes into the freezer for a half hour or so before baking.  I think this is the secret to the amazing texture.

Above is the photo just after I took it out of the freezer prior to baking.  It has an egg wash on the crust sprinkled with Turbinado sugar.

Now the pie is ready to be baked at 400 degrees for 30 minutes.  Then turn the oven down to 350 degrees and bake for an additional 35 - 40 minutes. 


VOILA!  Sweet cherry pie!  This recipe is from one of my favorite food bloggers:  Annie, from Annie's Eats.  You can find this recipe for her Sweet Cherry Pie HERE.

The pie needs to cool for a couple of hours and then it will be ready to cut into.  I think a small ball of vanilla bean ice cream will taste especially yummy with it, don't you?

Cheers!

Jennifer

Friday, June 15, 2012

Salt Shaker Pin Cushions


Several weeks ago, when I was out doing a little treasure hunting, I found these adorable, tiny salt and pepper shakers at a second hand consignment shop.  I remember when I was a little girl how my grandmothers set a grand table complete with individual salt and pepper shakers.  I imagine that it is most likely a custom that is slipping out of fashion.  I remember though how lovely the table settings were with dinner pieces for every use and purpose.

I just had to have these little salt and pepper shakers.  I knew The Mister and I most likely would not be setting such a fine table as in days past, but I knew too I could make something lovely with them.

VOILA!  While reading a lovely blog called TODOLWEN  I saw a variety of ways she has transformed salt shakers and other types of tableware into beautiful, delicate pincushions. 


These are very, very simple pin holders.  Purely for display purposes but I'm delighted with them.  I made the flowers from old music books, covered the pages in a layer of Mod Podge and once it dried, I punched the sheet music using Stampin' Up! flower punches and put a pearl toped pin through their centers.  I did add just a touch of Aleene's Tacky glue in the center of each flower so that they will stay in place.

These will sit on my window sill in my sewing room.  Just a little something pretty to look at.  If you enjoy this type of thing I urge you to check out Karen's blog titled TODOLWEN for many lovely ideas and tutorials.

Until next time,
Cheers!

Jennifer

Monday, June 11, 2012

Spinach Salad with strawberry-poppyseed dressing


One of the best things about having a garden is being able to go out and harvest vegetables for dinner.  Tonight I wanted a fresh green spinach salad so I cut some fresh spinach from my garden and added a little English cucumber, grape tomato slices, feta cheese, sliced mushrooms and just a few blueberries on top.  The Mister and I eat a lot of spinach, whether freshly washed from the garden, cooked and hot or added to pasta dishes and soups.  We should look like Popeye the Sailor Man for as much spinach as we eat.  hee hee hee

And as yummy as this salad is undressed, I had a few strawberries that I needed to use up so I made a fresh Strawberry-Poppyseed Dressing for our salad.  This is soooooooooooo good!  Easy to whip up quickly in the blender and you really can use whatever fruit you like.  I've made it with pears, blueberries and even raspberries and it is always delicious.

YUMMY STRAWBERRY-POPPYSEED DRESSING

1 clove garlic
1/8 slice of a small purple onion (or any kind of onion you prefer)
1/4 cup sugar
1/4 cup fresh strawberries
1/3 cup white vinegar
1/2 cup extra virgin olive oil  (or as they say, EVOO)
1/4 teaspoon kosher salt
1 tablespoon poppy seeds

Directions:
Place all ingredients except te poppyseeds into a blender.  end until entirely pureed.  Stir in the poppyseeds.  Sever immediately over your favorite salad.  You can store this dressing in the refrigerator for up to 48 hours.

Enjoy!


Until next time,
Cheers!

Jennifer

Sunday, June 10, 2012

Chocolate Peanut Butter Torte and fun new treasures found


How does one combine a Chocolate Peanut Butter Torte with new found treasures?  For me, it isn't too far of a stretch.  I've been wanting to try this recipe and one of my new found treaasures from a recent trip to a second hand shop provided the perfect inspiration: this pretty domed cake stand.  I've always wanted one.  Never had one.  Now I do, but it can't sit empty, can it?  No way!  So I filled it with this rich peanut butter and chocolate brownie torte.  I'll provide the recipe at the end of this post.

Back to my treasure hunting.  I was absolutely tickled to find and make these purchases.  I don't go "junking" with the assumption I'll find anything.  Usually I like to just poke around and see what there is.  But my latest trip proved to be a win, win, WIN for me.

I found this wonderful domed cake stand, silver plated sugar bowl and this delightful children's school desk.

The cake stand is fairly heavy.  Very good to hold rich desserts! 

The child's school desk is adorable!  I love the little drawer under the seat.  This little desk is going in my sewing room.  I see a lot of uses for it as well as being just a fun decorative piece to have.

The silver plated sugar bowl caught my eye and I'm going to turn it into a vintage style pin cushion.  Once I complete its conversion from bowl to pin cushion I'll show you.

OK...is the recipe for the Peanut Butter Brownie Torte what you've been waiting for?  Of course I'll share.  It really went together quite easily and my favorite part is the creme center which is a combination of whipped cream, cream cheese, peanut butter and powdered sugar.  Of course the Peanut butter cup pieces don't hurt it a bit either. 

Peanut Butter Cup Brownie Torte

Brownies:
7 TBSP unsalted butter softened
1 cup granulated sugar
1 egg
1 egg yolk
1/2 tsp vanilla extract
1/4 cup cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup semi-sweet chocolate chips

Preheat oven to 325F.
Butter and flour two 8" round baking (cake) pans
Using a stand mixer with the paddle attachment, mix together butter and sugar for about 2 minutes.  Add in egg, egg yok and vanilla and beat well for another minute.

Add cocoa, flour, baking powder and salt.  Mix on low speed until completely incorporated but do not over-beat.

Fold in chocolate chips until completely distributed through the brownie batter.

Divide the batter between the two prepared baking pans.  Bake at 325F. for 20 minutes.  Remove from oven and pop out of the pans onto plates to cool.  I didn't have two spring form pans but if you prepare the cake pans the brownie rounds will fall out of the pans easily.

Peanut Butter Cream Cheese Mousse

1/2 cup whipping cream, chilled
5 ounces cream cheese (room temperature)
1/3 cup plus 2 TBSP powdered sugar (icing sugar)
1/3 cup peanut butter

Using a stand mixer with a whisk attachment, whisk the whipped cream on high until stiff peaks form.  Place into a bowl and set aside.
Add the cream cheese and peanut butter and whisk on medium speed untill fully incorporated.  Add powdered sugar and mix well to combine.

Add whipped cream back into the bowl and whisk on medium high until peanut butter mixture and whipped cream are fully incorporated and the texture is light and fluffy.

Place this mixture in a medium sized bowl and set in the refrigerator while the brownies cool completely.  (AT LEAST for 30 minutes)

Chocolate Ganache:

4 1/2 ounces semi-sweet chocolate, chopped fine
1/2 cup heavy whipping cream

Place chocolate in a medium bowl.  Next, in a small pan bring the cream to a boil.  Once the cream starts to boil, pour over chocolate.  (Note: Do NOT let the cream boil long because it will very quickly boil up over the top of the pan.)

Once you've poured the cream over the chocolate let it sit for about 5 minutes or so.  Then, whisk the chocolate mixture until it is smooth and glossy.

To Assemble the Brownie Torte:

Place one brownie round on a serving platter.  Add 1/2 of the peanut butter mousse fill over the top of the brownie.  Sprinkle a few chopped peanut butter cup pieces. 

Take the second brownie round and carefully layer it on top of the first layer.  Spread remaining peanut butter mousse on top.  Sprinkle remaining peanut butter cups on top.

Pour ganache over the top.  I really did NOT need as much ganache as this recipe calls for, though it is nice to have the extra to drizzle over the sliced torte pieces when you are serving it.

ENJOY!


Until next time,

Cheers!
Jennifer

Wednesday, June 6, 2012

Dear Stella, Feathers in Navy

I actually squeeeeeeeeeled when I opened the package containing fabric I ordered for a dress I wanted to make for an event the Mister and I were attending last weekend. The fabric manufacturer is called Dear Stella and from the Dear Stella House Designer  and the collection very appropriately is called Gilt Trip (see all of the shimmery gold metalic?!  From the collection I chose the print called Feathers in Navy and decided to line the bodice in a coordinating navy with gold dots.
The pattern I chose for my dress is Butterick B5453 and I made view C with three-quarter length sleeves.  I was concerned that the print was too big and bold for my...ummm...big and bold body, but I loved this print so much that I decided to give it a go.

Nothing ventured, nothing gained, right?  And, I needed a dress to wear to an event we were attending so I had to get started and cut into this gorgeous fabric and start sewing.

Tango (aka: Mr. T.) is always at my side when I'm sewing.  Ummmm...Tango...would you please move over just a bit so I can read the instructions?
The bodice is a boat neck with a fitted waistline band.  The sleeve caps and waist are tucked with tiny pleats so the dress lays smoothly but allows for a little fullness.
I know...it was risky to use such a bold print with a fairly straight dress on a full figured woman.  Once finished, though, I was pleased.

The bodice is lined so I used the gold dots on Navy.  Of course the lining doesn't show so nobody will ever know what a snazzy lining I have, but I know it is there and it is pretty, I think.
My finished dress.  This will be great for autumn parties and dinners out with the rich colors and gold.  It also worked out perfectly for the event we attended last weekend because the weather here was very cold, rainy, windy and not at all summer-like weather.

I ordered the fabric from Hawthorne Threads.  They have THE BEST customer service and very fast delivery.  If you have any questions they answer emails immediately and your order is mailed out the day you order in most cases.   Here's a link to "Feathers in Navy".

I have a bit of yardage left over and I'm thinking a handbag or clutch to go with this might be very nice.

Let's hope the weather warms up now.  I have a garden that needs some warm sunny days!

Until next time,
Cheers!

Jennifer

Tuesday, June 5, 2012

"...their love lasts a lifetime."

Over the past couple of weeks several of my friends have had to say goodbye to their beloved furry friends.  I know all too well the heartache they are feeling and yet, there is little anyone can do to ease their  pain.  Sending a sympathy card is all that I can do to reach out and let them know that I care and how very sorry I am for their loss.
The inside sentiment (pictured above) will hopefully be a bit of comfort.  "No matter how or when we lose our furry friends, their love lasts a lifetime."  In time, I hope that the memories of the happy times will fill their heart.

Card Recipe:
Stamps: Cornish Heritage Farms Saturday Evening Post "SEP-115QUM Puppy with Cap, Stampin' Up! Fine Lace background stamp, Anna Griffin (All Night Media) "With Sympathy" and Papertrey Ink inside sentiment and paw print
Paper: stamped with Stampin' Up! Fine Lace background stamp
Ink: Stampin' Up! Close to Cocoa, Versafine Onyx Black, Image colored with copic markers
Accessories:   Decorator brad Making Memories, Twill pawprint ribbon from Michaels, Clear Detail embossing powder on sentiments.

Hopefully next post will be on a happier topic.  Until then,
Cheers!

Jennifer

Monday, June 4, 2012

Here comes the Sun

Today's new House Mouse and Friends Monday challenge blog's  challenge #121 is hosted by our lovely DT member Sue Kment and she has a SUMMER theme challenge for us, "Here Comes the Sun".  Even though right now the weather here in the Ottawa valley is rather dismal, rainy and cold, I still have hope that summer is on its way!  So let's celebrate the coming of summer and the sun with cards using your House Mouse, Happy Hopper and/or Gruffies stamps with a sunny theme.
These little mice are practicing safe sunbathing by applying their SPF 34 sunscreen, which is actually white liquid pearls. 

Card Recipe:
Stamps:  Stampabilities and Papertrey Inc. Sentiment
Ink:  Memento Tuxedo Black and Stampin' Up! Ballet Blue.  Image colored with Copic Markers
Paper and Cardstock:  Stampin' Up!
Accessories and Embellishments: White Liquid Pearls, Spellbinders tag die, Martha Stewart half pearls, Offray blue grossgrain ribbon, shell charm of unknown origin, stickles glitter glue.

Also, on this week's The Paper Players blog, the theme challenge # 98 is SUMMERTIME. So I'm entering my summertime House Mouse card on Paper Players too.


Be sure to check out House Mouse and Friends Monday challenge blog for more inspiration and fun of the furry little meece enjoying the sun by cards from the rest of the design team at House Mouse and Friends Monday challenge blog.  After you upload your card onto the House Mouse and Friends Monday challenge linky, if you also upload  onto other galleries, please use the key words HMFMC121 so we can find your card.  The prize this week to our lucky winner will be from
Simon Says Stamps:  A $25 gift card to Simon Says Stamp shop.

Until next time,
Cheers!

Jennifer