Showing posts with label Southern Living Luncheon. Show all posts
Showing posts with label Southern Living Luncheon. Show all posts

Thursday, September 29, 2011

Creative Elements

I have a new favorite stamp set.  It is Creative Elements.  I don't know why it has taken me so long to use it and realize how beautiful it is.  I ordered the stamp set before I went to Texas and took it with me but I never got a chance to use it while I was there.  And since I've been back, it's been pretty crazy.  But this week, I finally got a chance to put the rubber to the paper.  What do you think?

I stamped four flowers on white cardstock and colored tw of them with different shades of blue Copic markers and cut them out.  The other two I colored with a green Copic marker and cut them up.  I taped the green ones under the blue petals of the flower.  I stamped the flourish in Garden Green.  The Brillant Blue cardstock is the last piece of the retired cardstock that I had and it matched my Copics perfectly.  The green cardstock is Garden Green which is one of my least favorite colors but on this card, it just set off the flowers perfectly.

Marianne and I am going to the Quarterly meeting tomorrow in Greensboro so I probably won't be blogging over the weekend.  But, I'll have new goodies to share when I return.

I went to the Southern Living Luncheon today and ate way too much!  We had 13 people and everyone brought something so that was a lot of food!!  Needless to say, I didn't make dinner tonight.  I had cheese and crackers and tried to get Sonny to make himself a sandwich.  Instead, he had a slice of apple pie!!  So nutritious!   I made the appetizer today - Blue Moon Inn Cheese Spread from the September issue.  It was really good.

1/2 cup pecans
3/4 cup mayonnaise
1/2 cup pimiento-stuffed Spanish olives, chopped
1/3 cup bottled chili sauce 1 teaspoon Worcestershire sauce
1 (10-oz.) block sharp Cheddar cheese, finely shredded
Garnish: sliced pimiento-stuffed Spanish olives
Assorted vegetables and crackers

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Cool 5 minutes; finely chop pecans.
2. Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans. Garnish, if desired. Serve with vegetables and crackers.
We had a lot of dishes that I wouldn't normally try.  That is why I enjoy these luncheons .... I get to try new and different things.  Today I had gazpacho and risotto for the first time and liked them.
Let me know what you think of my card!