Here are two pictures of a Birthday Card I made for my sister-in-law. I really like the colors. The ribbon says happy birthday.
Sunday, May 31, 2009
Wednesday, May 27, 2009
Wedding Card
We have a wedding to go to next weekend and of course I'm making the card! I did stiching around the large block and X's in the corners of the small blocks. Flower is a sticker and the sentiment is just something I had. I need to work on the stiching skill - but other than that I'm really happy on how this one turned out.
Tuesday, May 26, 2009
I can stitch!
Graduation Card
Friday, May 22, 2009
Baby Shower Card
Thursday, March 5, 2009
I must try these...
From Real Simple.
Pasta with Peppers and Mozzarella
12 oz short pasta (gemelli or penne)
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches arugula, thick stems removed
12 oz bocconici (small balls of fress mozzarella, or fresh mozzarella cut inot bite-size pieces
Salt & Pepper
Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and set aside. Wipe out the pot.
Heat the oil in the pasta pot over medium heat. Add the bell peppers and garlic and cook, stirring occassionally, until the peppers are tender, 5 to 7 minutes.
Add the arugula, bocconcini, the cooked past, the reserved pasta water, 1 1/2 teaspons salt and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.
Pasta with Peppers and Mozzarella
12 oz short pasta (gemelli or penne)
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches arugula, thick stems removed
12 oz bocconici (small balls of fress mozzarella, or fresh mozzarella cut inot bite-size pieces
Salt & Pepper
Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and set aside. Wipe out the pot.
Heat the oil in the pasta pot over medium heat. Add the bell peppers and garlic and cook, stirring occassionally, until the peppers are tender, 5 to 7 minutes.
Add the arugula, bocconcini, the cooked past, the reserved pasta water, 1 1/2 teaspons salt and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.
Sunday, January 25, 2009
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