I LOVE notebooks. I always have. Lately, I really don’t use them like I used to. These days I am more apt to type something into my ipad or iphone. But still, I could not help but pick up this very cool notebook. The inner pages are all KRAFT. LOVE IT! To make it my own, I just covered it with some decorative paper. To give it a nice finished look, I took the extra step to use some linen book tape at the top to cover the seam.
WATCH KIT WINNER!
JenniONT “I would LOVE to win! Thanks for the chance. Your work is amazing as always.”
email me your address at anacabreradesign@gmail.com to claim your prize! I can’t wait to see what you do with it!
As most are well aware, I LOVE minibooks. In fact, shaped minibooks are just about on the top of my list of things to make. However, I rarely use the books as is. I am usually adding pages, taking out pages etc. So I end up with a box full of stray pieces. They are great to on larger pages, but they also make a fun mixed and matched book of their own.
Held together with a book ring, this mini book is fun to flip through, and a great way to use up all those mini book strays.
I love to try to incorporate some of the “real stuff” onto a layout. In this layout, I used sand from the actual beach we went to.
Supplies: cardstock, letter tile (Bazzill Basics)
I started by adhering all my pictures down. The strip of pictures on the left is adhered on the 4×12 strip of the same cardstock. (It is actually a flap that opens up to reveal journaling. )
To make this very simple page even more memorable.. on the flap, I created “sandpaper” around the photos with sand that actually came from the beach. Brush the page with liquid adhesive, and sprinkle on the dry sand. Let dry, and brush off the excess.
An easy supper. Just set it and forget it. Perfect on a cold winter night.
ingredients
- 3-4# chuck roast
- seasoning salt
- garlic powder
- fresh ground black pepper
- cooking oil
- 40 cloves garlic peeled left whole (about 2 heads)
- 1 medium yellow onion
- 1/3 c. balsamic vinegar
- Worcestershire sauce
- sprig of thyme
- 1 bay leaf
1. Begin by tenderizing the meat with a tenderizing mallet.
[click to continue…]
There are lots of Caramel Apple options out there, here are our faves!
Dipping Caramel Recipe
- 1 c. Sugar
- 1c. Heavy Cream
- 1 T. corn syrup ( we used light, but if you want a deeper brown color, use dark)
- 3T unsalted BUTTER (no substitutions)
Combine all ingredients into a heavy, medium sized saucepan. Place on Med high (my knobs go lo-10 and I put on 
and bring to a boil. Stir occasionally and boil for about 12-15 minutes until thick and slightly darkened.
The caramel is pretty light, but trust me… OH SO GOOD.
The Technique. . .
To dip your apples, wash, dry, and stick them.
Dip the apples into the caramel and let the excess drip off. Scrap the bottom against the side of the pan, and place onto parchment or foil that has been sprayed with some PAM. At this point, you can dip into cinnamon sugar or another light flavoring. Heavier items should wait till the caramel has set a little, otherwise, it will all just fall off the apple.
For things like nuts, pretzels, and cookie bits, just wait about 10 min. then gently roll into the item. For double dipped caramel or chocolate…
Put in fridge to set for 1-2 hours. At that point you can dip into an new batch of caramel or into chocolate. You can also drizzle chocolate at this time. Put back in fridge to set… and eat!
So how are you doing on your layout a day? Not keeping up… don’t stress. Neither am I! Life does that sometimes and well… that is ok! So today I pick up with another quick layout. I LOVE die cut papers – they add instant flair for super fast pages.
[click to continue…]
