Come back and see what fun I will have on May Day!
HAPPY BIRTHDAY, MOM!



Isn't this the cutest image? For SCS Sketch Challenge 225 here.
After stamping with Palette Noir Black, I watercolored my image using reinkers and an aqua brush. I was totally inspired by this gorgeous card of my stamping friend, Darleen, and I pretty much cased her in my card. Thanks, for the inspiration, Darleen!
For today's SCS Featured Stamper Challenge 115 . . .Here are your random numbers:
7
Timestamp: 2009-04-18 15:44:07 UTC
Congratulations, Becky!! Please email me
It's spring (well, except in the Denver area right now - eesh!) and that is when I like to start sharing my favorite recipes again! Here is an easy main dish for you to try:
Lemon Chicken Recipe
Ingredients
* 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
* 2 Tbsp lemon zest
* 1/3 cup lemon juice
* 2 cloves garlic, crushed
* 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
* 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
* 1 teaspoons salt
* 1 teaspoon black pepper
* 2-3 Tbsp melted butter
* Lemon slices for garnish
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.
Let rest, covered in foil, for 10 minutes before serving.
4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.
Serves 4-6. Serve alone or with steamed rice. YUM!
(from Simple Recipes)
Enjoy! Have a great day, everyone!








The color challenge was to use Bashful Blue, Close to Cocoa and So Saffron. I really like how it turned out!
Today's House Mouse & Friends Challenge is "Something Sweet"! The Design Team created projects with something sweet on them! This could be using sweet wrappers, an image with something sweet on it (such as apples, strawberries, chocolate), or you could even use the word 'sweet' in your sentiment, as I did in my card. Come play along, and post your card link HERE.
DRS has a ton of birthday sentiments and in the last couple of months have come out with lots of images suitable for birthdays. They even have a whole line dedicated to the months of the year...images and sentiments to go with them so you're covered for a whole year of birthdays!


