Fast Friday Card + FOOD

Hi Everyone! In case you didn't get the memo, it's FRIDAY! Today, I have a fast card to share with you and some food (below)!

Instructions

1. Trim patterned paper to about 3.5" x 6.75", round bottom corners, then adhere to a 3.75" x 7" pure poppy card base. Round card base bottom corners too!
   
2. Trim "typography" images from patterned paper and adhere to card front.
3. Trim twill tape, fray ends, then staple to corners.
4. Stamp sentiment, add distress ink, and adhere to card front.

Tips & Tricks

• Tape Technique :: Tapes are becoming a new 'hot' trend in paper crafting. I remember seeing Making Memories tapes years ago and wondered, "What would I use that for?" Well, now we all know! Although I do own a few rolls of tapes, I thought it would be cool to share how to create your own "tapes!"
• Use twill tape to create a tape look. Here, I cut it like tape could appear and used staples to adhere it. You could also use ribbon to get this effect.
• Another option for tapes, could be to trim a thin strip of patterned paper, then tear the ends. Cool, right?
• Want some fabric tape? Trim fabric strips = fabric tape! You can run it through an adhesive runner or just use glue, such as Helmar liquid fabric adhesive!
• Want to customize your own fabric tape? On sticky-back canvas, stamp your own pattern and trim a strip and voila, your own custom fabric tape!
  

Supplies

Stamps :: Lawn Fawn - just my type too
Ink :: Memento - tuxedo black; Ranger - tea dye, old paper
Cardstock :: PTI - pure poppy, vintage cream
Patterned Paper :: Graphic 45 - communique collection {typography, on the dot}
Embellishments :: Craft Supply - twill tape
Tools :: We R Memory Keepers - corner chomper; Ranger - mini attacher

Are You Hungry?

Last night, it was Caribbean night at our house. We made some jerk chicken with black beans and rice. We've made this plenty of times, but never together. Actually, the last time I made the black bean soup was about four years ago, right after we got married. Mac loves the jerk chicken. We discovered "Walkerswood Jerk Seasoning" during one of our travels to the Caribbean. Now, I can't recall the country we were in, but usually when I travel, one of the items I shop for are seasonings, hot sauces, and such! If we run out, I find them online and buy them! I found the jerk seasoning at our World Market, so I didn't have to order this one! But, they've closed our store, so I'll have to see if another World Market still exist or if they've closed them all? I still get the e-mails, so I'm unsure about this one. Does anyone know?

Anyway, the black bean soup is a recipe from Bahama Breeze, a restaurant I used to visit quite frequently during my Raleigh, NC days in law school. I loved their black bean soup and was surprised that they posted their recipe right on their site (here). So, usually I take short cuts, but this time I took a longer route. Instead of using canned black beans as suggested by the recipe, I cooked dry black beans in my slow cooker all day and night. When I got home from work, the beans were done! I picked right back up at the recipe after it says dump the beans in the pot! Dry beans are much better than canned beans, well anything canned is not as good as fresh, right? Anyway, I'm no health nut, I just like to cook and eat well!

Now, I know black beans look yucky in the photo, but believe me, they were good! I'm going to freeze the rest because I'm sure I will not want them this weekend. Remember, I don't do well with leftovers! :)


We also had a spinach side salad with our meal. I didn't put it on my plate (pictured above) because some foods just can't touch! My salad is one of them! So, it gets its own special plate/bowl usually! One more thing to note, Mac dumped some of his jerk chicken into his salad and said it was great! Just as an added thing to do with the leftovers or another dish altogether!

We usually eat spinach salads because someone has an allergy in the house to lots of stuff, including lettuce (no names mentioned, but it's not me)! :) Anyway, I just sliced some cucumbers, tomatoes, and of course onions because I LOVE ONIONS! I use vingarette dressing usually on my salads, but sometimes I venture out to ranch (only at Outback it seems) or a sun dried tomato dressing.


Thanks so much for stopping by! I hope you all have a fantastic weekend!