Wednesday, October 20, 2010

Just add Pink and Bling

Beyond Blue

Well, this was for the Just add ink challenge of just add blue....EST der!! Ir's 10 pm now and 1am tomorrow in the east, not to worry doesn't matter really. Just glad I got it done!! The waterfall card again. I'm going crazy for these as my l
kids would say.

Sunday, October 10, 2010

Native yellow robin

Photo of a few day old robin chicks x 2. They do look a bit wierd, the big goggly black things are eyelids and eyed!!


Cakes for the grade ones for Miss I's 7th birthday, they were actually quite tasty, a recipe from my old school cook book...
1 cup SR flour
1cup sugar
2 tablespoos of cocoa
2 eggs
vanilla, a dash
1/2 cup milk
Mix all dry together first then add in the wet ( don't have to mix them together first, just add in as you go)and beat for 3 min with beaters.
Then add 125g melted butter and beat for another 2min.
patty pan the mix and bake for about 12-15 min in moderate oven

Joy at christmas

well to my one blogg follower thankyou for the lovely coments, Jodene!!
I'd better see what I can find.................I really should be getting my tax papers together, the accountant is coming to town this week!!
Thanx to Hazel King who taught me this ....The glitter on this card is made by mixing 1/2 heat & stick powder & 1/2 dazzling diamonds together. It sticks by heating after sprinkling onto versamarked area. I love this stuff now, used to not get how the heat and stick powder was supposed to be useful!!
Other stuff: Teeny Tiny Sentiments for the Merrey Christmas on the envelope. The leaf foliage stamp is from Great friend page 85 IB&C It has a Christmassy look I thought.
The paper is of course that lovely Newsprint and circle sentiment is from the Perfect Punches set on page 93.

Thursday, September 16, 2010

Chicken Liver Pate

500g chicken livers, trimmed of the sinew bits.
250 g butter
1/2 onion finely diced
clove of garlic
fresh thyme but dry is ok, also substitute sage or a little rosemary.
alcohol - 60ml I used Galway Port and Bacardi, that's what I had. I have used a Japanese vodka and that was ok too.
1/2 cup cream.

Saute onion and garlic in the butter until soft then add the livers and cook gently. When cooked turn the heat up a little and add the alcohol and cook until alcohol "cooks" off.
Add thyme and allow to cool a little before processing until smooth. My blender worked well. Add cream and blend again.
Pour into dishes, cover with cling plastic and refrigerate.
the original recipe is only 125g of butter, much better with 25o. Also, I used organic free range livers the first time and I must say that was the best ever flavoursome one I made!

Wednesday, September 1, 2010