Saturday, January 14, 2017

Cookie-inspired Cards

Happy New Year! I know that most of you have snow laying around to look at, but here is a photo of mine:)

Last month my mother showed me the cover of the latest Victoria Magazine, and said that one of the gorgeous pastel cookies on the cover (the one with the cameo) would make a pretty card. 
This has to be one of my favorite Victoria covers-- I love all the colors and how much better can you get than cookies and roses?

Here is my take on a cameo/silhouette card inspired by cookies! I flipped the idea of the cameo though: instead of the silhouette being embossed, it is flat, and the background is textured.

 I ran pastel card stock panels through my Cuttlebug with different embossing folders, and tried to keep the center clear by using a homemade "Embossing Diffuser" with an oval cut-out. 
The silhouette is a free image from Call Me Victorian, I put it into my Scan N Cut, then mounted the cut out on a bit of foam tape. I put a thin oval frame around the silhouette, and mounted the panel on a white card.
I chose two kinds of silhouettes-- the differences being the hairstyles. The one on the left reminds me of the Gilded age, and the one on the right reminds me of the Regency period. I chose backgrounds that I thought went with those looks.

I got pretty tired of trying to keep that homemade embossing diffuser centered (it is just a piece of chipboard, not a folder), so decided that the silhouette also looked good with the embossed pattern across the entire panel behind it. I also decided that it looked good without a frame-- the more I could pare down the faster I could go and the more cards I could make! Simple=elegant was my motto for this card.  I also experimented with bolder colored backgrounds, and white backgrounds with pastel silhouettes.It would have really been nice to add some gold accents, had I had the materials. 

I love the idea of using fancy iced cookies for card inspiration!  I've started a pinterest board to explore the subject more.

Monday, September 5, 2016

Franz Schubert-- Lob der Tränen

I heard this piece on the radio this morning. I don't know which is more beautiful-- the piano version or the classical guitar. Enjoy!

Saturday, August 6, 2016

Little Peach Hand Pies

We interrupt these fascinating and invigorating blog posts to bring you dessert fresh from the orchard!

A neighbor came by this morning with a bucket of little golf-ball sized cling-stone peaches. This neighbor grew her peach trees herself, from pits planted one year (next time you eat a peach, plant the pit in the yard and check next spring and see what happens!). I thought I would maybe try my hand at some fried pies later on after dinner, but time got away from me to make pie dough and since I believe in processing fruit as soon as possible, I decided to just slice and freeze them for pies later.

But the idea of crisp little peach hand pies wouldn't leave me, and though I knew I didn't have time to make a pie crust from scratch, it occurred to me that the tortillas I was about to cook for dinner could do double-duty as pie dough!

The result was crispy and good. I am 99.9% sure that any dough you have on hand would work for this; from egg roll dough (for wee pies)  to puff pastry, biscuit dough or some wonderful buttery dough you happened to whip up and store in the freezer for your creative gourmet moments.

This recipe will warm the peaches but not cook them like a regular baked peach pie. Personally, I find a warm, ripe peach is mushy enough for me!

My little peach hand pies:
makes as many as you want

Tortilla Land ready-to-cook tortillas (or any ready-to-cook dough)
Little peaches (or soft fruit like plums, or maybe berries?)
Oil for frying*

Slice the fruit, drizzle honey over to taste, sprinkle cinnamon to taste, and put one or two big spoonfuls in each tortilla. Moisten the edges of the tortilla with a little water, fold in half. Pinch and fold the half-moon side. Fry tortilla pies until golden. Sprinkle with powdered sugar. Serve immediately.

*I never feel comfortable pouring half a bottle of oil in a pan to fry. I just put 1/4 inch in a small pan and baby sit the item being fried, turning it several times. 

Here's an option for you: These little peaches are so little, that if I had peeled them there wouldn't be much left to eat. I didn't have time to blanch them and so I sliced them peel and all. This doesn't bother my family since I often include the apple skin, pear skin, and plum skin in my in-a-hurry big country style pies. It isn't company-style perfect pie filling I know; just lower your standards and call it "rustic country pie filling." remembering all the good nutrition that is in the skin!

Monday, April 11, 2016

Just popping in...

Just popping in to put a few links up.

I have joined Pinterest. This at the urging of a friend to get on the bandwagon with social media. She threatened to fly half way across the United States to teach me how to get with it, so I felt I ought to get with it quick... boy was I dumb! I should have done nothing, let her fly out to instruct me and then I could have had a visit from her:) But I saved her the price of a ticket and signed up for Pinterest, since I felt it would suit me best. My boards.

Rural Revolution featured the best phone yet-- reminds me slightly of the iWonderful.

Tea Time Studies...what a good idea!

And last but not least, let me introduce you to my Great Uncle Fred. You will soon find out you can hardly take him seriously! But he really was a player for silent films back in the day.

 Fred was entertainer extraordinaire for nursing homes and old folks homes in his area. He went home quite a while back now... those older folks that I knew growing up were such characters. "They don't make them like they used to!"

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