I've been meaning to share some of my recent greeting cards, which I have made for various folks and sundry holidays etc. Happy Easter! This little bunny card was made from thick colored paper cut into strips and covered in mod podge to adhere it to a piece of brown paper bag that I cut up. I then cut the bunny outline from a plain piece of letter paper and gave him a tail made from a balled up piece of cheese cloth. The flag was made by cutting little triangles from scrap paper and gluing a piece of hemp on top to serve as a string for the garland. I also added a piece of a paper heart-shaped doily that I cut up and painted. To be honest, I can't recall what the back of this card looks like (I think it's just brown paper with a short message)...so sorry!
Welcome to our sisterhood! I made this sorority card for my favorite spring pearl '13 to welcome her home! It is made from a DSW bag that I stitched together with hemp. The heart on the front is hand painted, using a paper heart doily as a stencil, it is admittedly a bit sloppy (though made with love!). I traced the painted pattern with pen to clean it up a little bit. The Alpha Sigma Alpha is hand cut (obviously--it is a bit raw) card stock to which I stuck some tissue paper (I didn't like the orange color of the card stock). FYI the inside is opposite, so the top is black stripes and the bottom (where the message is pasted) is brown paper.
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My first attempt was inspired by a few recipes from AllRecipes.com and also from my trusty Old Sturbridge Village cookbook: A Taste of Sturbridge.
**Every recipe I looked at in my cookbooks and online said to use dill seed--not weed, which I did not realize until after I had already prepared the brine...and which likely led to the unusual flavor of these pickles.
Wait a few days for your refrigerator pickles, and enjoy! (Note, the color and consistency of my brine were a bit...intimidating...so make sure to shake well periodically during refrigeration and prior to serving). These pickles have a very interesting flavor--sort of sweet and salty with a crisp dill finish...and the jars with jalapeno have an excellent heat that I quite enjoy. That being said, they don't really taste like pickles...which is why I named them sweet and salty dilled cucumbers. Additionally, I made a few jars with green beans and jalapenos...though I haven't tried them yet, I expect they taste pretty similarly (it is the same brine after all),
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