Button Jar

How about another card with Perfectly Preserved?  This time the jar is filled with buttons.  Did your grandmother have a button jar?  Mine did a lot of sewing but I never found her button jar.  But, I do have several buttons that belonged to my great Aunt Love.  I keep them in a container in my vintage guest room along with a lot of items belonging to my grandmother.

I punched out a bunch of different colored buttons from cardstock (Daffodil Delight, Rich Rizzleberry, Tempting Turquise) using the Big Shot and the Button Sizzix die.  Here is what I did to make this card:

• Use the jar framelit to cut the opening in the front of the card
• Stamp the jar onto vellum and adhere to the back of the opening
• Sandwich the buttons between the vellum and a rectangle of white card stock
• Adhere a piece of Summer Smoosh DSP inside to cover the jar opening and vellum

 

I cut the curvy piece of DSP using a template that I bought at CKC.  I think it adds just the right touch along with the banners at the top and the card stock button.

Inside of card

I was at the grocery store earlier in the week and saw a display for Hatch Peppers.  There was a big sign announcing that Hatch Chilies were back.  Well, I had never heard of them and had no idea what to do with them but I bought a couple of them anyway.  After looking for recipes on the internet, I found a recipe for Quesadillas and made them for dinner tonight. They were really good but pretty hot.  If you like HOT, these are for you!!  Even Sonny thought they were hot!  Here's the recipe if you want to give them a try:

• 2 hatch chiles (the recipe actually called for 4 but 2 was plenty for us)
• 1 T butter
• 1 t olive oil
• 1 med. onion, sliced
• 1 clove garlic, minced
• pinch Kosher salt
• 4 flour tortillas
• 1 1/2-2 C shredded pepper jack cheese (I used a Mexican pre-packaged shredded mix)

1. Broil chilies (with oven rack 6" from top) until skin is blackened & blistered about 5-6 minutes.
2. Transfer roasted peppers to a paper bag & close for about 15 minutes.  This allows peppers to sweat making removing the skins easier.
3. Remove the skin, seeds & stems of the roasted peppers (you should wear gloves but I didn't have any.)  Chop peppers.
4. Heat butter & olive oil in skillet.  Once butter has melted, saute onions.  Cook until they start to brown, about 15 minutes.  Stir in roasted peppers, garlic and salt.  Remove from heat.
5. To assemble quesadilla, place one tortilla on a flat surface; sprinkle half cheese & half of pepper mixture onto tortilla.  Place the other tortilla on top.  Cook quesadillas in a non-stick skillet over medium-high heat until the cheese is melted & the tortilla begins to brown.  Slice and serve immediately.

Tortillas are a staple in our house and ours are large ones.  One quesadilla was plenty for both of us although I had made 4 of them with the above ingredients.  Luckily, I did not cook the other two and froze them for another time.