Friday, June 6, 2008
A Chance to Help Someone in Need . . .
I made this silhouette card for a few challenges:
1) Sharon's (notimetostamp) blog challenge: using solid stamps. I chose the Essence of Life and stamped in red, as Sharon gave us the idea to make them as colorful as we would like! Be sure to check out her challenge!
2) For a weekly challenge I do with some friends. Billie chose this thread and we are to make cards for Sandy, who lost everything but the clothes she had on, in a brush fire in Florida last week. She is a stamper, and now has no supplies as well. I encourage you to reach out to her and send a card - and some supplies, if you have extra things you don't need. I know I do!
Billie's requirement for us was to use Holly's (Toy) blog sketch:
I moved the middle panel up to the top and changed the shape to an oval.
3) And for today's SCS Limited Supply Challenge: National Gardening Day!
Stamps: Essence of Love, So Many Sayings
Paper: Brilliant Blue, Real Red, Whisper White
Ink: Real Red Classic dye ink and marker
Accessories: word window punch, round tab punch, scalloped oval punches, white brads, red dotted organdy ribbon, Cuttlebug Swiss Dots EF, dimensionals
And now for a recipe! I haven't posted one in awhile and this one is rather timely, as the Irish food and scenery are still so fresh in my mind! I had Irish stew twice on my trip and it was so tasty! This recipe takes some time, but it is worth it!
1/4 C. extra virgin olive oil
1 1/4 lbs. stew beef, cut into 1-inch pieces
6 lg. garlic cloves, minced (I just use my garlic press)
6 C. beef stock or canned beef broth
1 C. of Guinness beer
1 C. of fine red wine
2 tbsp. tomato paste
1 tbsp. sugar
1 tbsp. dried thyme
1 tbsp. Worcestershire sauce
2 bay leaves
2 tbsp. (1/4 stick) butter
3 lbs. russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 lg. onion, chopped (I don't add this, as my husband doesn't like onions!)
2 C. 1/2-inch pieces peeled carrots
Salt and Pepper to taste
2 tbsp. chopped fresh parsley
1. Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Beer and wine are optional, but it won't taste as good!
Serves 4 to 6.
Thanks for stopping by today! I appreciate each one of my readers!