Tuesday, September 29, 2009


hello! hello! Today I've been working on some templates. Yes, I'm sure you've seen them someplace before. I've seen lots of pages that are more or less organized this way and I really like the look so I decided to make a template. Truthfully, I think I like making templates because I don't have to think about journaling + which photo to use + which paper to use. I way overthink things and it really makes scrapbooking less fun for me. Thus my obsession with templates lately. Lucky you!

one: hello Christmas! >>> made with template 18 + a tag from JS (her thank you freebie kit), houndstooth + grid papers from Hof3, background paper is Katie Pertiet @ Designer Digitals. I just changed up the colors a little. The rest is just random stuff I have floating around on my computer...

two: Hmmm. The template is there. I'm working on the page... Enjoy Today. I used some scanned vintage book pages, scanned to-do list + sticky notes from knock knock biz [they have some of the funniest sticky notes I've ever seen!]. The paint is from Ali + paper strips from Hof3 + Crystal Wilkerson at JS. I've uploaded the templates to the box for those with photoshop. Help yourselves to these links: template 18 + template 19. If you have questions about how to use the templates ask away. Enjoy the journey!

Thursday, September 24, 2009

Little Green Notebook

So, I've tossed recycled nearly everything in this little green notebook sitting next to me. The last order of business is to let go of the things I don't think I can let go of! Here we go... A few random photoshop tips:
  1. Justify journaling in a text box >>> [shift] + [ctrl] + [j]
  2. To move a group of items with out flattening the image >>> hold down [shift] and click on other items in layer menu
  3. to change a GIF to a JPG >>> in menu bar - image > mode > RGB color

Yummy Chai recipe:

  • 1 1/2" slices fresh ginger x 4
  • 2" cinnamon stick x 1
  • 4 whole cloves
  • 1/4 tsp cardamom
  • dash of nutmeg
  • 2" strip orange rind
  • 1/2 vanilla pod split + seeded
  • 2 c. water
  • bring to boil
  • pour through strainer into another pan
  • add 2 c. milk
  • heat + repeat [you can reuse the seasonings]

**I love this to make hot chocolate too**

There's a few "to-do" items in my notebook, but I promised to only share what I am doing/have done here so now I'm off to start a private to-do blog!

Enjoy the journey!

Wednesday, September 23, 2009

Tuesday, September 15, 2009

I'm Drowning

in papers that I can't bring myself to throw away because... well, what if I need that information again? It's killing me. Really. I've had a copy of Ball's Traditional Salsa recipe on my counter for the last few weeks. I can't seem to throw it away because it has notes from our attempt to find the perfect canned salsa recipe. *B* and I followed this recipe [more or less] to make 18 pints last month. We have 8 left. I guess that should say that the attempt was fairly successful. There are, however, some things that we will definitely do differently next time:
  1. We were afraid of the salsa being too hot so we only used half the called for amount of jalapenos. This is apparently not a hot salsa. It wasn't hot at all. When we realized this problem I sent *B* up the street to our good friends garden to get a few more peppers. When he got back we had a good laugh because not a single one of the peppers had even the slightest bit of heat to them. That's what you get for making salsa in the middle of the night. So, BRING ON THE HEAT!
  2. Our favorite fresh salsa has a slight smoked flavor to it and in my search for a recipe I ran across a roasted tomato salsa. Hmm... Of course we had to try a small batch. It wasn't good. However, when we mixed a small amount of the real stuff with the roasted stuff it wasn't bad. We dumped the whole batch of roasted into the tradtional. It was okay. The only thing I would do differently there would be LESS OIL! I could totally taste the oil from the roasted vegetables. Surely there is some way to roast vegetables with out having them swimming in olive oil? I will find it next time I want a roasted flavor.
  3. We had tons of tomatoes and just started cutting and dumping them into the pot. We had no idea how much was in there. We guesstimated. And we paid the price in a slight lack of flavor. It was still good, but I love flavor. The stronger the better. More cilantro, more onion, more garlic, more, more, more [oh, and of course more salt]! That said, MEASURE THE TOMATOES!
  4. Our salsa was very wet. Almost soupy. We squeezed out the middle sogginess and seeds from the tomatoes, but still... wet. I'm thinking DRAIN THE TOMATOES after chopping. I think a cheese cloth over a pan would do the trick fairly nicely. If not, maybe add some type of thickener.
  5. Lastly, we were a little wary of the vinegar [at least *B* was... he was truthfully a lot wary] we halved the called for amount. It was probably just right. I do need to find out if the vinegar is necessary for preservation though.

So that's it. One paper down, approximately five million left to go...

Enjoy the Journey!

PS. it's starting to feel like fall! I love crisp, cool mornings. Makes me want to go running...

PSS. If you were wondering, I made the labels for the salsa by tweeking this free download and printing them on regular 2 x 4 sticky address label paper [10 per sheet] using this free template from Avery and then I cut them out. Here's the link to my labels. Enjoy!