Wednesday, August 18, 2010

C'est Magnifique!!!!

Workshop on the Go Layout 1 - We will do this one in class!

Love this paper!!! Close to My Heart has completely outdone themselves with this color palette - which just transports me into the blue waters of the Mediterranean!  Pacifica, Lagoon....ahhhh these colors speak to my soul! It is called Magnifique and it will be my Workshop on the Go featured in my birthday month of September!  The layout above features a few of my favorite techniques: generation stamping, sueding, paper pleating, and rolled paper flowers.  Alphabet used is called The Works.  More details:

For the second two page layout was made using a pattern from our new how-to book called MAGIC (which is a must!):
On this layout, I added some of our Dimensional Elements and left them white for  a pop effect.  I used the various alphabet dimensionals and one frame from the Framed Fun set!

As always - there is a card workshop included in the kit.  So here are the cards:

I also created (2) additional 2-page layouts by simply using our amazing Stickease and a couple extra pieces of cardstock.  I wanted to show you the value you really get by purchasing a workshop kit for just $29.95!!

Some detail of peacock and our NEW Opaques!!:

Ok, ok how do you get all this?  EASY!!! Come to my workshop or schedule your own, or...I can ship the kit straight to you!!

Magnifique WOTG $29.95 includes: Level 2 paper packet, Exclusive My Acrylix Stamp Set, and Chocolate Mini Medley Collection.

Email me at to get in on the fun TODAY!!!


Tuesday, August 17, 2010

Thanks for Scrapping all day with me!!

We had a great time this Saturday at my all-day crop!  Thank you for all of you who came and supported Operation Smile! As I promised, here is the recipe for the Curried Chicken Salad I served for you!  Enjoy!!

Curried Chicken Salad - Easy to double or triple the recipe!

  • 6 skinless chicken breasts
  • 1 1/2 cups mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup chutney
  • 3 tablespoons curry powder
  • 2 large celery stalks, finely diced
  • 2 scallions, chopped
  • 1/4 cup golden raisins
  • 1 cup whole roasted & salted cashews

Salt your chicken with kosher salt & black pepper.  Heat a little olive oil and a pat of butter in a preheated stainless steel skillet and brown your chicken breasts on both sides - do not over cook so they stay moist. 
Depending on the size of your skillet, you may want to cook them in two batches.  Set them aside to cool a bit.

In a food processor or a blender combine the mayo, the wine, chutney, curry powder, and 1 1/2 tsp. of salt and process until smooth.

Cut your chicken in cubes (I use kitchen shears for this) and mix the chicken with the sauce.  Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours or overnight for best flavor.  Serve at room temperature.  Mix cashews in just prior to serving.