Monday, 22 October 2018

Grumpy Cat Does Christmas

I do love this grumpy cat image, from the Katzelkraft "Les Chats Russes" set, and the Dylusions sentiment is perfect for him! He really doesn't look thrilled with the too-small Santa Hat perched over on ear and the luxurious bow (both brads) I've given him, does he?

I'm sharing this with
Crafty Hazelnut's Christmas Challenge -  sentiment as focal point or anything goes
Jingle Belles - While Shepherds Watched their Flocks
52 Christmas Card Throwdown - Pets

Two Turtle Doves

I made this card using some of the beautiful "12 Days of Christmas" stamps that came with a recent issue of Creative Stamping.

It is simply stamped, coloured and cut - I used Promarkers for the red and green, so had to cover the inside of the front flap to hide the bleed-through but it was worth it for the bold, bright, simple colour. The branches and beaks, which appear brown, are actually coloured with a gold gel pen - I think the areas involved are so tiny that the black outline is reflecting off the gold and making it look darker.

I am sharing this with
Allsorts - Traditional Christmas Colours
CAS Christmas - Birds 

Sunday, 21 October 2018

Another Masterboard Make

If you read my Harvest Time post on Friday, you will have seen that I made this masterboard to use as a background for one of the cards.

I promised that I would be back with something made with the snippets left over, and here I am to keep my word. I die cut the left over card into lots of Autumn leaves, and added some leaves cut with snippets of medium and dark brown card. Then I scattered them over a card blank and stuck them down to form a background. (Excuse the poor lighting in this photo)

I was quite tempted just to add a sentiment and leave (groan!) it at that, but I'd already stamped, coloured and cut the sweet hedgehog image and as this is my entry for the current Snippets Playground and I know how fond Di is of hedgehogs, I really HAD to use it!

The image and sentiment stamps came in a recent issue of Creative Stamping. I wish I had some more of the masterboard left, because I reckon the same background with that square die cut  stamped sentiment positioned centrally on it would work a real treat.


My older daughter loves sunflowers and every year I try to make her a different sunflower themed birthday card, which inevitably means I end up with a lot of sunflower themed stash that doesn't get used much for the rest of the year. This stamp is one I bought to make her card about 10 years ago, a lovely Linda Luckin stamp, that I've hardly used since.

For this card I have stamped it three times, coloured it with Promarkers and then fussy-cut it, removing the stem from one so I could use the head and leaf independently. The background card has a lightly printed script look, and I have slightly distressed the edges, then added some mesh strip and a sunflower-patterned ribbon. I'd been worried that the script on the background might mean a stamped sentiment wouldn't show up, but I was pleased with the way it turned out. If it hadn't worked, I'd have stamped it again on cream card and added it over the existing one!

I am sharing this with
Fab'nFunky - Embellished with ribbons or lace 
House of Cards - Autumn Flowers and/or Colours

Country View Challenge - Plant-tastic

Saturday, 20 October 2018

Sisterhood of Snarky Stampers challenge #121 - Skulls

It's time for our latest challenge at the Sisterhood of Snarky Stampers, and with Halloween and the Day of the Dead just around the corner Edna has chosen Skulls as our theme.

I've chosen to go with the Mexican festival, using this beautiful sugar skull die from Dovecraft and a selection of card from a First Edition pad.

The ribbon and buttons are from my stash and the sentiment, which I love for its ridiculousness, from a Tim Holtz Idea-ology Small Talk pad.

Let's see what skull-y creations you can come up with - you might be crowned Queen or Princess of Snark!

Friday, 19 October 2018

Harvest Time

The current challenge at Twofers is Harvest and I've dug out a very, very old stamp for my twosome.

It came from a firm called Dimension 4th, who had a monthly stamp-and-project club about 15-20 years ago, and this was part of one of the monthly stamp sets. I've hardly ever used it - the project sheet suggested heat embossing in gold then filling in the wheat seeds with glue and ultra fine copper glitter (glittering mandala designs was popular at the time) but, well, once you'd done it you'd done it, so the stamp got relegated to the "might use again some time" tin. I'm very glad this challenge reminded me about it!

And now for a closer look at the individual card. First the very CAS get well card.

Now the sun is lower in the sky, I'm really struggling with the white balance in my photos, so you are going to have to take my word that the card is white! I stamped the image with brown ink and used a waterbrush with green and orange inkpads to paint in the coloured areas, then die cut it and used very thin (1mm) foam pads to very slightly raise the image from the card surface, on which the sentiment is stamped in brown.

I am sharing this with CAS Watercolour - orange, green and brown 

And now for a complete change, a very different card made with the same stamp. For this I started off by making a masterboard using an A4 sheet of card.

I smooshed with orange and yellow inks then spritzed with gold and copper mica powders in water spray bottles. When it was completely dry, I used a caramel-brown ink to stamp the image all over.

Then I stamped the image on white card and heat embossed it in gold, and used that as a topper for my easel card.

And I'm not planning to waste the leftover scraps of my masterboard - look out for a snippets make coming soon!

I am sharing this with Cardz 4 Galz - fancy folds

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Thursday, 18 October 2018

RECIPE: Cheese scones with "jam and cream"

Recently Mark and I went to a chilli festival. There were lots of stalls selling hot spicy food, and lots selling drinks such as chilli beer and chilli vodka, but only one stall selling "ordinary" tea and coffee. And guess which stall had the longest queue? The stall in question had about a dozen different styles of coffee, and all the usual syrups and garnishes, but when it came to tea there was just one rather unenterprising option - a tea bag dunked in a cup of hot water.

And I do love my tea!

Earlier in the year we'd been to a different food festival where there had been a tea tent serving proper sit down tea, served in vintage china pots and with old fashioned tea room music playing, and as we drove home from the chilli festival we talked about how that idea could work with chilli themed food being served alongside the teas.

Just imagine a cake stand piled high with things like bridge rolls topped with avocado, egg and chipotle mayonnaise, mini Yorkshire puds filled with rare roast beef and chilli horseradish,  chocolate chilli cupcakes and lime, coconut and chilli layer cake. Doesn't that sound fun?

But what about that middle tier, the one where we expect to see the scones with jam and cream?

Well, what about cheese scones with chilli jam and sour cream with chives? Having come up with the idea, I just had to see if it worked - and oh boy does it! We've just tucked into some of these and they were delicious.  Note how I have presented one the Devon way and the other the Cornish way, just to prevent arguments!

To make 4 large scones you will need

150g self raising flour
generous pinch each of salt, pepper and dry mustard
25g butter
75g Cheddar cheese, the strongest you have, finely grated
1 large egg
50ml semi skimmed milk
chilli jam (I actually used some of our home made sweet chilli sauce that had come out a bit thicker than usual)
1 small carton sour cream
2-3 tablespoons chopped fresh chives.

Set the oven to 200C (180 fan, 400F, gas mark 6) and grease or line a baking sheet.
Beat the egg and milk together and set aside
Sift the flour, salt and mustard together then rub in the butter. Stir in the cheese, keeping aside a little to top the scones, then add about two thirds of the egg and milk mixture and knead lightly to make a soft dough. Add more of the mixture if needed but keep a little back for brushing the tops.

Roll or pat out to around 1.5 cm thick and cut into four equal scones. Place on the baking sheet, brush with the reserved liquid and sprinkle with the reserved cheese.
Bake for 15-18 minutes until risen and golden. Cool slightly on a wire rack.

While they are baking, mix together the sour cream and chives.
Serve the scones while still warm, accompanied by the sour cream and chilli jam.