Sending You Get Well Hugs & Wishes

Hey there, Bleeps! It's Tuesday and that means only one more work day for most of us who aren't taking off! I have to make one more trip to the grocery store today to pick up the perishable items, like eggs, milk, cheese, and so forth. Yesterday I made a card using Savitri's daughter, Emma's sketch combined with Dawn's color challenge. Boy, was this a doozy! Mac said he liked it, so here it is posted! I got the chance to use a few of my new Papertrey Ink stamps and boy do I like the new background stamp! WOW! The Big & Bold sentiment stamp set is loaded with the best sentiments. I chose this one to send to a family friend. I'm going to have to make an envelobox with my Ultimate Crafter's Companion to mail this one! I love that feature! Now, my 'big' cards can fit in a mini box! It allows just enough room for dimensional elements.

Instructions

1. Trim white cardstock to create an A2 card base.
2. On aqua mist block, stamp background pattern.
3. Add pink dots to the centers of background pattern.
4. Adhere aqua mist block to card front.
5. Tear a strip of book text and distress, then adhere to card front.
6. Add a strip of raspberry fizz cardstock.
7. Adhere scallop trim and add ribbon.
8. On a new aqua mist block, stamp sentiment and adhere to card front.
9. Add buttons and rhinestones.

Supplies

Stamps :: Papertrey Ink - big & bold wishes, diamonds background basics

Ink :: Clear Snaps - chestnut; Papertrey Ink - aqua mist; Stampin' Up! - pink marker

Paper :: Papertrey Ink - white, aqua mist, raspberry fizz

Embellishments :: KaiserCraft - rhinestones; Book Text; Stampin' Up! - ribbon; Cosmo Cricket - scallop trim; Papertrey Ink - buttons; Twine

Have you all checked out Laura's new food blog? As you know, I love blogging about food, so I had to try out something on Laura's blog and I did last night. It is the Taco Salad! It was a perfect dish to make the week of Thanksgiving because it's light and not too difficult. I think I'm officially a 'foodie!' So, this post marks the start of the food posts that will follow for Thanksgiving. Last year, I blogged about the place cards and menus, but this year, I plan to take it a step further. I hope you all will enjoy it!

Food Stations

My Plate "dressed up"

The original recipe may be found here. However, I usually alter a recipe a bit to fit my personal preferences. As suggested by Laura, the taco salad can be served with chicken as opposed to ground turkey. So here is what I used and how I made it! Enjoy!

Ingredients

2 chicken breasts

1 packet of McCormick's Taco Seasoning (hot)

1 can of corn

1 can of black beans

1 can of rotel (can be used as a complete tomato/jalapeno substitute) I like HOT

2 roma tomatoes

Some lettuce

Some cheese

Some onions

1 jalapeno/serrano pepper

salt (to taste)

tortilla chips

Directions

1. Slow cook chicken breasts in crock pot. (I choose this step so that the chicken is ready when I return home from work.)
2. Add taco seasoning overtop of chicken and set crock pot on low for about 6-8 hours.
3. Remove chicken from slow cooker and pull the chicken a part.
4. Add chicken to the skillet, along with 'broth' from slow cooker.
5. Cook the chicken until the meat absorbs the chicken.
6. Chop onions, jalpeno pepper, and tomatoes and toss in a bowl.
7. Add corn, black beans, and some rotel to the bowl (Hot version will spice it up) and toss.
8. Season with salt (if desired).
9. Chop lettuce and shred cheese.
10. Set up stations and create a taco salad or traditional tacos on soft or hard-shell tortillas.
11. Serve with tortilla chips.

Thanks for stopping by and enjoy yourself today!