Monday, April 7, 2008
Stacked Ribbon and a New Recipe~
Today's Technique Challenge was an easy one that we all do from time to time: Stacked Ribbon! I like easy challenges -- oh, but then it's not really a challenge, is it? Well, sometimes it is a challenge just to get a card done!
My card is 5.5 inches square. All panels are raised on dimensionals. First I stamped my images in Basic Gray ink. Then I watercolored each one using reinkers and an aqua brush. I just use 3 brushes that I got at Hobby Lobby for $6.99 (for all 3). Each one is a different size, which makes getting into small places easier, and painting large areas faster.
There are Crystal Stickles on each egg. The cardstock base is stamped with the chicken foot in Ruby Red. All edges are sponged with dye ink using a sponge dauber (I love those things!). I punched out the little chick with a circle punch, then layered it with the scallop punch. I added dots with my markers. The stacked ribbon is gold organdy, layered with black gingham. Tie my knot and all done!
Stamps: Best of Cluck (All supplies by Stampin' Up! unless otherwise noted.)
Paper: Ruby Red, Very Vanilla, Basic Grey Color Me Silly DP
Ink: Basic Gray, Barely Banana, Ruby Red, Marigold Morning
Accessories: stickles, ticket punch, scallop punch, gingham and organdy ribbon
Techniques: sponging, watercolor
It's Never to Late
to learn to cook
Open untouched worlds,
new sensations and cultures.
Become an entertainer.
Learn and make special recipes for special friends.
Stimulate your creative juices.
Invent your own recipes.
Be a culinary explorer.
Here is one of my family's favorite recipes using eggs (which fits today, don't you think?). We usually eat this for brunch, but it makes a great nighttime meal as well! It is a dish using eggs and corn tortillas, and a nice alternate when I am tired of quiche and want something spicy.
4 large eggs
1 tablespoon water
1 tablespoon salsa (your favorite, but it should be chunky)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 cup finely chopped white onion (optional - we don't eat onions!)
2 tablespoons chopped green chiles (I prefer jalapenos!)
1 medium tomato, seeds and pulp removed, chopped (optional)
2 teaspoons minced fresh cilantro
2/3 cup grated sharp cheddar
dash of cayenne or other hot pepper
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
Pour the egg mixture into the skillet, and scramble until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, cilantro, cayenne pepper and cheese into the eggs, and stir well.
Serve at once with warm flour tortillas (and honey!). Garnish with additional salsa and sour cream. Enjoy! This recipe serves 2, but can easily be doubled or tripled for a larger group. Some other ingredients to try:
crisply cooked and crumbled bacon
green bell pepper