I am a brave girl

Well, not really me, but that's what this card is all about! Last week, I told you all that I'm working on sending a couple of boxes to soldiers in Afghanistan via a family friend who is currently deployed there. Well, she is soon to return and this card is for her.

She is a brave girl!

I'm not sure if I could have ever been deployed, but she did and I am grateful that she served for me, you, and the rest of our country. We both grew up as military brats and are all too familiar with the military lifestyle, but during times of war it all becomes surreal.

Instead of making a red, white, and blue card, I "pinked" up the blue to make it 'pretty!' I was inspired by The Shabby Tea Room's challenge for the week, which provides that we use stars and stripes. So, here's my card!


Instructions

1. Trim cream cardstock and stamp background pattern in navy ink.
2. Add distress ink to the edges.
3. Ruffle cabbage rose ribbon and tie into a bow.
   
4. Adhere at an angle to pink A2 card base.
5. Stamp banner and flags and paper piece.
6. Add twine hand stitching.
7. Stamp sentiment on cream cardstock strip, ink, and pop off card front.
8. Adhere glitter stars.

Tuts, Tips & Tricks

• How to add distress inks to your project to 'age' your projects

Watch a Video Here

Supplies

Stamps :: Unity - brave girl (sentiment), declare freedom (background); Practicing Creativity Designs - look up
Ink :: PTI - enchanted evening; Ranger - old paper
Cardstock :: PTI - vintage cream, sweet blush, aqua mist
Embellishments :: MemrieMare - cabbage rose ribbon, glitter stars; PTI - twine

But wait, there's more today!

Last night, I made some baked ziti and talked it up on Twitter/Facebook so much that I think some people wanted to see it, so I grabbed my camera and shot a photo! Now, it may look a little dry on top from the melted cheese, but believe me it wasn't in the inside (giggling)! Laura's recipe inspired me to make this meal. However, I cut some corners because I did not feel like stopping by the grocery on my way home from work. I had the bulk of the ingredients and took out the ricotta cheese and replaced sausage with ground beef. I have a small basil plant (LOVE THAT), so I was able to pop a little green in there! So, even with those adjustments, the dish turned out great, plus I have lunch tomorrow! Enjoy and stop by Laura's blog for some fun recipes to try out in your kitchen.


But wait...there is even more!

So, I have a little secret to tell. I really do not eat sweets. I LOVE food, but I usually pass on desserts. I have nothing against them, but when it's dessert time, I usually grab another plate of non-sweet food! However, there are a few desserts I like, such as cheesecake, mango and sticky rice, and strawberry shortcake (with a biscuit).

Now, remember I like to cut corners. I work every day and *need* lots of time to create, so cutting corners is my thing to do, especially during the week. So, I grab some of those Pillsbury individually frozen biscuits to have fresh ones baked within 25 minutes! Now, if I were a true cook/baker, I'd make some on the weekends and freeze my own, but I'm too busy paper crafting and lounging on my sofa...oh yeah and working on Embellish Magazine! I like to pre-make my strawberries, so they are prepared for the week (or however few days it takes to eat 'em). Anyway, here's how I make it:

Ingredients

biscuit(s)
2 scoops (or more) french vanilla ice cream
pint of strawberries (cut)
2 cups sugar

Instructions

1. Cut strawberries and store in a container with LOTS of sugar and place in refrigerator for a few hours. Shake it up here and there while you're getting excited.
2. Bake biscuits.
3. Cut biscuit in half, place bottom biscuit in serving dish.
4. Add ice cream.
5. Add sugared-down strawberries.
6. Add biscuit top and more strawberries (and juice).
7. EAT FAST!

Thanks so much for stopping by today and indulging in one of my favorite blogging moments!