I got to play with a friend today and we used some of Tim Holtz's stamping and inking techniques. Here are a few of the tags that I did.
Saturday, October 24, 2009
Wednesday, October 21, 2009
Corn and crab chowder
There's a nip in the air and it's time for soup. This is one of my favorite recipes. It's a summer soup but with the ability to get the ingredients year round this soup is good any time. I got this out of Crazy for Crabs by Fred Thompson. Everyone always requests this recipe from me.
4 strips apple wood or hickory smoked bacon, diced
1 cup finely chopped yellow onion (I use Vadalia)
1 Tablespoon unsalted butter
1 tablespoons gravy flour (Wondra)
6 Cups reduced sodium chicken broth
1 Teaspoon Chesapeake Bay seasoning (I use a Tablespoon)
1/4 teaspoon dried oregano
One 14.5 ounce can creamed corn
3 cups peeled and diced russet potatoes
4 cups fresh corn kernels ( use frozen white nibblets when corn is out of season)
1 pound crabmeat (claw or special, not lump)
1 cup heavy cream or half and half
1) place the bacon in a 5 quart soup pot and cook over menium heat, stirring, until the fat is rendered and the bacon is crisp. Use a slotted spoon to transfer the bacon to paper towels to drain.
2) Add the onion and butter to the bacon grease and and cook slowly, stirring a few thimes, until translucent, 5 to 7 minutes. Stir in the flour and cook for 5 minutes. Stirring, add the chicken broth, then the Bay seasoning and oregano. Bring to a boil, reduce the heat to mekium-low, and simmer for 10 minutes. Pour in the creamed corn and cook for 10 minutes. Add the potatoes and cook for 10 minutes. Stir in the fresh corn and crabmeat and cook for 5 minutes. Add the cream and heat the soup to a simmer. Continue to simmer for 5 minutes; do not allow it to come to a boil.
Serve using reserved bacon for garnish.
I hope you'll try this yummy soup.
4 strips apple wood or hickory smoked bacon, diced
1 cup finely chopped yellow onion (I use Vadalia)
1 Tablespoon unsalted butter
1 tablespoons gravy flour (Wondra)
6 Cups reduced sodium chicken broth
1 Teaspoon Chesapeake Bay seasoning (I use a Tablespoon)
1/4 teaspoon dried oregano
One 14.5 ounce can creamed corn
3 cups peeled and diced russet potatoes
4 cups fresh corn kernels ( use frozen white nibblets when corn is out of season)
1 pound crabmeat (claw or special, not lump)
1 cup heavy cream or half and half
1) place the bacon in a 5 quart soup pot and cook over menium heat, stirring, until the fat is rendered and the bacon is crisp. Use a slotted spoon to transfer the bacon to paper towels to drain.
2) Add the onion and butter to the bacon grease and and cook slowly, stirring a few thimes, until translucent, 5 to 7 minutes. Stir in the flour and cook for 5 minutes. Stirring, add the chicken broth, then the Bay seasoning and oregano. Bring to a boil, reduce the heat to mekium-low, and simmer for 10 minutes. Pour in the creamed corn and cook for 10 minutes. Add the potatoes and cook for 10 minutes. Stir in the fresh corn and crabmeat and cook for 5 minutes. Add the cream and heat the soup to a simmer. Continue to simmer for 5 minutes; do not allow it to come to a boil.
Serve using reserved bacon for garnish.
I hope you'll try this yummy soup.
Monday, October 19, 2009
Everyday Dust
This is a picture I've been working on for about a week. I know, it doesn't look like it but the composition had me stumped. I wasn't sure if it was done but I felt like it was lacking something. When I mounted it on core board and put the brass corners on it finally felt finished.
Friday, October 16, 2009
Second in the 1900's series
I just finished this card. It is the second of 4 using the 1900's lady stamp.
Sunday, October 11, 2009
New Card
This is the first in a series of 4 cards that I'm doing. The object is to create 4 cards using the same stamp but having each one different. I have to get up in five hours so this is all I have to offer tonight.
Friday, October 9, 2009
Play Day
Well I don't have anything to put up today but I spent the whole evening playing. I had a friend over and we were experimenting with UTEE. We came up with some really cool stuff. I'll be posting some of it next week.
Thursday, October 8, 2009
Wednesday, October 7, 2009
Bruschetta Chicken
This recipe was a snap to make and really delish. I got it from the Taste of Home Cookbook.
1/2 cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon melted butter
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 cloves of minced garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon peeper
1) Place four and eggs in separate shallow bowls. Dip chicken in flour, then in eggs. Placed in a greased baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
2) Loosely cover baking dish with foil and bake at 375o for 20 minutes. uncover;bake 5-10 minutes longer or until top is browned.
3) Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
When I made this dish I used a pre-made bruschetta from Wegman's and it was fantastic.
1/2 cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon melted butter
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 cloves of minced garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon peeper
1) Place four and eggs in separate shallow bowls. Dip chicken in flour, then in eggs. Placed in a greased baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
2) Loosely cover baking dish with foil and bake at 375o for 20 minutes. uncover;bake 5-10 minutes longer or until top is browned.
3) Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
When I made this dish I used a pre-made bruschetta from Wegman's and it was fantastic.
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