Friday, August 23, 2013
It's official. I am back in school. I had an institute today and one more on Monday. The kiddos arrive on Tuesday for a full day. My room is ready, and I am working on my lesson plans this weekend. I got this. ;)
So once again my craft time has been limited. My brain can only fit so much thinking into it at a time. And right now it only has space for "school stuff." ;)
So I am sharing a card that was featured in the June issue of Cricut Magazine. I created a sunshine shaped card using Accent Essentials. The clouds were cut using the April Showers cartridge and the banner from the Party Picks and Pennants cartridge.
I layered a Martha Stewart packaged doily under the yellow circle and added a bit of seam binding, twine, and rhinestones to finish it off.
I am off to do a bit of grocery shopping and to buy a couple of birthday presents. I have a busy weekend ahead of me!
Enjoy your weekend!
Wednesday, August 21, 2013
It has been a couple of crazy days. Sending one kid off to school, while taking the other one with me to my school. So much to get done before the students arrive next week. Our school has been under major construction this summer. We had air put in, asbestos removed, and now cleaning everything up in time is the challenge. I feel like I'm in an episode of Restaurant Impossible! ;) I made a lot of progress in my room yesterday and am headed back there today. Wish me luck that I get most of it wrapped up today. :)
Today's card is another beautiful image from Crafty Secrets. It was colored using my Inktense pencils. ( I told you I would bombard you with projects using these pencils!) ;)
I added shades of red, pink, brown, and a bit of yellow to the rose. I did a watercolor wash around the rose to add a hint of blue.
I wanted a sentiment that didn't distract from the main image, and found this bead. It must be a bajillion years old, but since I am a craft hoarder ( I throw nothing away......ever), I dusted it off, and used it here. I think it worked pretty well, if I do say so myself!
Tomorrow Brian, Cortney, and I head to court. We had filed for guardianship of her since she became 18, and tomorrow we stand in front of a judge. There is a part of me that still hurts that we were dealt the hand we were dealt.
She is 18.
She should be a legal adult capable of making her own decisions.
She should be heading to college.
There is still that loss.
Still those moments when you dwell on the things that "should have been."
I won't dwell long.
Especially when she hugs me good morning, or tells me she loves me.
She is and always will be my girl.
Have a great day my friends!
Monday, August 19, 2013
Good morning and happy Monday to you all! Today my son started his first day back at school as a junior. I start in a few short days.....summer is winding down.
My lil' family and I spent the day together yesterday. We went to the race track. (Great parents aren't we? ;)
Cort loves horses and enjoyed watching them. Kyle placed his 2 dollar bets and won a few bucks. One of his long shot horses came in first and he was all excited to have almost won 20 bucks, but unfortunately it was disqualified for bumping another horse. :(
It was a beautiful day and I was glad to have the day to be with my kids and hubby. :)
I have a birthday card to share with you today that was published in Northridge's Cricut Magazine. It uses the Straight from the Nest cartridge. I added loads of glitter, Melissa Frances tissue paper garland, and a sentiment from SRM stickers.
The center of the flower was a large gem from Prima.
Since placing Cortney on a healthier and gluten free diet, my entire family has been eating better. I've been cooking more and ordering out less. It takes a bit more time and creativity and I am keeping my fingers crossed that I can continue this trend when I go back to work.
I found this delicious recipe from The Food Network for:
Penne Pasta in Vodka Sauce.
I substituted the noodles for Gluten free noodles and the vodka was also gluten free. (Smirnoff)
12 ounces penne (gluten free)
3 TBS of olive oil, plus more for drizzling
1 large shallot
1 28 oz can whole plum tomatoes, crushed by hand
1/4 cup vodka (optional) Smirnoff is gluten free
1/4 tsp red pepper flakes
1/3 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
2 TBS chopped parsley or basil
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to box. Reserve 1 cup of the cooking water, then drain pasta. Drizzle lightly with olive oil, toss, and set aside.
2. Heat 2 TBS olive oil in large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved cooking water, 1/2 tsp salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12 to 15 min. Stir in the cream and simmer for 1 more min.
3. Add the cooked pasta, the remaining 1 TBS of olive oil, the grated cheese and basil to the sauce. Cook, tossing to 3 min. Season with salt. Divide among the bowls and top with more cheese.
Have a great day my friends!