If you have two loaves of bread sell one and buy flowers. For although the bread will nourish your body, the flowers will nourish your soul.

Wednesday, August 12, 2009


I'm playing. I'm still relatively new to this blogging business. Even though it's been over a year, I've never changed anything I'm doing. Not even the photo size. So this time I just went nuts and chose "large" instead of medium. I like to live dangerously.

Just Because

This was taken from a fencepost beside my house.

Tuesday, August 11, 2009

...And the Flowers and the Trees...

Can you guess what's coming next week?

Recipe: stamps- Nature Silhouettes (SU), Bella Toile (SU); paper- blue sky, black; ink- black archival; accessories- black rhinestones, Cuttlebug embossing folder.

Let Me Tell Ya 'Bout the Birds and the Bees....

Let it up to Cindy (Mothermark on SCS) to come up with very creative CCEE challenges for August. Last Monday's challenge was to do a card with, you've guessed it, birds and bees on it. Since I didn't have any stamps that had both, and had very little time to think creatively, this is the best I could do. The bird looked like he was standing in mid air, so I drew a little fence post under him.

Recipe: stamps- Inspired By Nature (SU), Le Jardin Botanique (sentiment, SU), Botanicals (bee, SU), bird (source unknown); paper- black, white, dotted patterned paper; ink- black archival; accessories- scallop border punch (SU), ribbon (Offray).

Pickled Tink

I certainly haven't had much time to stamp lately. But I'm not complaining, because God has blessed us with a wonderful harvest this season and we've been able to put up a lot of food. My kitchen counters are full of pickles right now. We did 11 1/2 quarts of lime crisps, 4 pints of banana peppers, 21 1/2 pints of zucchini relish, and 20 quarts of zucchini pickles. In addition, I've made zucchini cake, zucchini bread, frozen grated zucchini for future cakes and breads, fried zucchini, and baked cheesy zucchini rounds. Plus, I have a recipe for zucchini soup but haven't made that yet. If anyone has a tried and true way to use zucchini, I'm open. :)