Monday, October 11, 2010

Need a Little Lift?

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Good afternoon, my friends!

Back from a busy birthday weekend celebrating Grandma’s 80th birthday…lots to catch up on!

I have just a couple of things to share with you today…then off to my two daughters’ back-to-back field hockey games.

With so much Halloween & holiday-themed cards coming up, I had a wish for something a little lighter today…a LOT lighter, in fact!

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A card based on one incredibly beautiful piece of paper by Webster’s Pages…I fell in love with this at first sight!

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I had two pieces of this paper…used one for the background, and cut out the hot-air balloons with the other…then popped them up, of course!

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Bits of sparkle here & there were made with Dazzling Diamonds…some framing with platinum Stickles, lace, ribbon, and that’s about it!

This reminded me of some photos a friend of mine shared this week of a hot-air balloon festival in New Mexico…

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…aren’t they beautiful?!

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Talk about an “uplifting” experience…!

Now for the next...

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…one of my favorite stamp designers…Hope Wallace Karney has a beautiful collection of original art stamp sets that you can see here

…”A penny for your thoughts”…carried by the beautiful bluebird…

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A bit of glassy glaze & Dazzling Diamonds on the penny…platinum Stickles frames different areas of the card,  some beautiful Graphic 45 patterned paper, lace, ribbon, and some sweet creamy yellow buttons, and we’re all done!

Still need a bit of a lift? 

How about some homemade lemon curd?!

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After making the Lemon Curd Bars last week using purchased lemon curd, I decided to try my hand at homemade today….and the results were delicious!

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Here it sits…an extra large dollop of warm, golden lemon curd on a fresh slice of homemade Amish Friendship Bread…(I’ll post that recipe next time!)

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Tart, tangy & VERY creamy…perfection!

Here’s the recipe I used today…

LEMON CURD

1 cup sugar

2 tablespoons cornstarch

1 tablespoon finely shredded lemon peel

6 tablespoons lemon juice (3 whole lemon’s worth for me…)

6 tablespoons water

6 egg yolks, slightly beaten

1/2 cup butter, cut up

In a medium saucepan, stir together sugar and cornstarch.  Stir in lemon peel, lemon juice, and the water.   Cook and stir over medium heat until thickened and bubbly. 

Stir half of the lemon mixture into beaten egg yolks.  Return egg mixture to the saucepan.  Cook and stir over medium heat until mixture comes to a gently boil.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in butter until it melts. 

Cover with plastic wrap.  Chill for at least 1 hour.  Makes 2 cups.  Place the prepared curd in an airtight container; cover.  Refrigerate for up to 1 week.

{recipe courtesy of Better Homes & Gardens}

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Give it a try!  It was absolutely easy-peasy, lemon squeezy (literally!) …and it definitely gave me a lift today!

Hope your day is wonderful, and I’ll see you soon with something new…

Julie