I'm still here!

I know, I know, it's been forever since I posted on here.  It's just that I really haven't done anything crafty in quite a while.  But, I've cleaned off my desk and I've done a little bit of reorganizing, so I'm hoping that will help me get my mojo back.  Meanwhile, here's a card I made a couple of weeks ago that I never got around to posting here.

Aldo and I are in the process of SLOWLY redecorating our room and we've gone with a corral and grey color palette.  I had pulled out some of my copics to help up decide on shades and those colors were the inspiration for this card.  I embossed a piece of Smoky Shadow cardstock with my Seeing Spots cuttlebug folder, stamped a piece of Berry Sorbet with my Newsprint stamp in Vintage Cream, layered some velvet ribbon and bling over the layers and added my butterflies from Blue Skies last. 

Earlier this week, I visited Archiver's while I was in Austin and I found tons of inspiration for my scrapbook for the cruise we took 2 years ago.  Yes, I'm that far behind. :)  I purchased a kraft 8.5 x 11 binder from Hampton Arts.  It's meant to be one of those everyday life journal/scrapbook type things, but I like the size and I like that the binder itself can be customized.  I took plenty of pictures, bought lots of paper and embellishments, and I am now ready to start scrapbooking our trip.  I already did one page, yay me!  And, I'll post it on here as soon as I remember to photograph it.

Thanks for stopping by!

Maple Leaf

Happy Sunday, ya'll!!  As I'm writing this post, I'm sitting here watching the Mavericks beat the Heat for the championship.  Go Mavs!!!!  So happy they won!!

Okay, onto the crafty stuff.  I found this beautiful photo on Pinterest that inspired me to create today's card.

I pulled out my maple leaf die, my distress inks and sponges and got to work.  First I die cut the largest maple leaf out of cream cardstock, stamped my image from The Craft's Meow in black, and sponged the card using Antique Linen, Barn Door, Weathered Wood, and Black Soot.  I used a gold paint pen on the edges and added Pumpkin glitter on the dandelion.  I finished off the card with some gold ribbon, a dark orange button, and some orange rhinestones from Pizzazz Aplenty.

 

Thanks for stopping by!

Long time no see...

Is this blog still working???  It's been forever since I've been on!!  Between taking on a part time job and several home improvement projects we've been working on, my scrapping time has gone down to zero :(  Even my office table has been repurposed for the home improvement projects, so I'll be occupying the dining room table until I can get it back.

Well, I didn't have time to scrap yesterday, but I did have time to cook.  I tried out a new recipe and we loved it.  In fact, we loved it so much that I had to share it here.  I made several modifications, but the original recipe can be found here: Slow Cooker Coconut Chicken Curry.  I completely forgot to take a picture of it last night, but here's the picture from the website:

Here's the recipe with the modifications I made:  Coconut Chicken Curry
Ingredients
2 lbs boneless skinless chicken breast, cut into cubes
1 medium onion, cut into chunks
2 garlic cloves
1 green bell pepper, seeded, and cut into chunks
1 poblano pepper, seeded, and cut into chunks
1 can light coconut milk
1 small can tomato paste
1 tsp. salt
1 tbsp. coconut curry powder
1 tbsp. garam masala
1 dried red pepper (if you want a bit more heat)
cilantro, for garnish

In a saucepan, lightly saute the onion, garlic, and peppers over medium-high heat.  Heat a small frying pan over medium heat and lightly toast the curry powder, garam masala, and salt until the spices become fragrant.  Be careful not to over cook them or they will burn.  Place the veggies, coconut milk, tomato paste, and spices in a food processor or blender and puree until semi-smooth.  Heat a saucepan large enough to hold the chicken and sauce to medium-high heat.  Lightly spray with cooking oil and brown the chicken.  Pour the sauce over the chicken, add the red pepper, and turn down the heat.  Allow to simmer for about 1 hour, or until chicken has cooked and sauce has thickened slightly.  Serve over jasmine rice and garnish with cilantro.

Next time I make this, I think I will make the sauce ahead of time and marinate the chicken in it overnight before cooking it.  This would make a wonderful make ahead recipe for busy nights.

If you try this recipe out, please let me know how you like it!  Thanks for stopping by!