Sunday, November 2, 2014

I haven't been everywhere but....

I've been to BARCELONA!! - Actually this was our 2nd trip to Barcelona, the first one was in 2007, and we really enjoyed it so much more this time!  We hope it is not our last trip there!

Most of the paper used was from Kaisercraft's Close Up! Collection - from my favorite Local Scrapbook Store Scrap-a-Doodle Doo in Ramsey, NJ  - or on line at www.shopthedoo.com

I made this layout at one of their AWESOME Scrapbook Weekend Crops, and was also able to use up lots of my "stash" too. 

I really liked this photo of my husband and I at Placa Catalunya during our stay in Barcelona before our TransAtlantic Disney Cruise in September of 2014, so I printed it with 4 different finishes, and cut the photos different sizes, then added them to the layout along with some black rub-ons too!


I find duplicating the same favorite photo in different ways helps to add to a layout, when you only have one photo of an event, or location.


I hope this little trick inspires you - Have fun creating!

Thanks for stopping by - say "Hello" if you'd like :-)

((HUGS))
~Sherri

Formal Magic !

Formal Night on our Westbound Transatlantic Cruise on The Disney Magic this past September.  Our journey was 14 nights long, and took us from Barcelona, to Malaga, Spain, onto Tenerife in the Canary Islands, before crossing the Atlantic, and arriving at Antigua. St. Maarten, St Kitts, and finally ending up in San Juan.

We had a F A B U L O U S time, a G R E A T group of Tablemates, W O N D E R F U L weather, and a very smooth crossing.

There were 2 Formal Nights, and this layout captures one of them, along with M*I*C*K*E*Y  himself!



I tried to only use Black, Silver and Bright Green embellishments to compliment the "Formal" photo - and of course I had to add LOTS OF BLING! 

Thanks for stopping by - I hope this layout inspires you to make a little "MAGIC" of your own!

((HUGS))
~ Sherri

Sometimes its not all about paper....

While I love scrapbooking, I also love to cook!  It is another way I can create and be inventive.  I love making up recipes that I "taste" in my mind before they become a reality, and I think that 98% of the time, my "concoctions" come out the way I planned them!

My oldest son eats a Vegan diet, and I try to cook something that both he, and the rest of the family will eat as often as I can.  When I saw this big box of Black Bean Pasta at Costco a few weeks ago, I thought it would be a great healthy way for all of us to enjoy pasta, and get lots of great protein and fiber while we were at it.


Well, black beans make me think Mexican, so I FIRST took a block of Extra Firm Tofu and pressed it in a colander between paper towels, and with a heavy pot on it to squeeze out much of the water.  I let it sit for @ 1 hr that way, then diced it up in @ 1/2" cubes.  I then blended the following spices:
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Coriander
1/2 Teaspoon Cayenne Pepper
1 Tablespoon Smoked Paprika 
Salt and Black Pepper
I tossed the Tofu with the spice mixture then put it in the refrigerator for @ 2hrs.

When ready to prepare dinner - Add a little Olive Oil to a deep saute pan and add the Tofu.  Stir and cook until some of the sides are a little crispy - remove from pan and set aside.

To make the sauce - add a little more Olive Oil to the same pan with the left over seaonings and Saute the following:
1 Large Onion - finely chopped
1 Large Red Bell Pepper -1/2 finely chopped, 1/2 coarsely chopped
1 Med. size Jalapeno Pepper - NO SEEDS, finely chopped
3-4 Cloves of Garlic -finely chopped
2 Teaspoons Garlic Powder
2 Teaspoons Chili Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1 Teaspoon Smoked Paprika 
Salt and Black Pepper


Once they are translucent / soft, add:
1/4 Cup Balsamic Vinegar
(1) 14.5oz Can of Diced Tomatoes - not drained
(1) 11oz Can (drained) of Green Giant Mexican Corn (with peppers)

Let it all simmer on low to reduce some of the liquid - if needed -thicken with a little arrowroot or cornstarch.  Then add the Tofu that you set aside.

Now cook the Black Bean Pasta according to the directions - I used about 3 handfuls - ( it came in a big box with just one big bag -so I guessed how much for 4 servings - we ended up with enough for tomorrow night too!)
I only cooked it for 7 mins - then drained it and rinsed it with cold water.

I then added @ 3 Tablespoons of fresh chopped Cilantro to the sauce and tossed it all together in a big bowl - sprinkling a little more chopped Cilantro on top.
We all enjoyed it and are looking forward to leftovers tomorrow!

*Disclaimer - This Black Bean Pasta is NOT a substitute for regular pasta - if you try that, you will probably be disappointed. While it does not have a strong black bean flavor - does have a different texture than regular pasta.  I've done some research on Pinterest, and hope to try a version of shrimp scampi with it, and maybe a roasted butternut squash version too!  Stay tuned....  :-)

Thanks for stopping by, let me know if you try this -or if you have any other ideas!

((HUGS))
~Sherri