Category: Foot Notes

So, I don’t know if you read my facebook or not.  If you do you already know I worked a really LONG day Monday (like 10 hours of construction and stocking), and managed to throw my back out in the process.  Leave it to me, right? bah.  Anyway, I’ve pretty much been on pain meds ever since.  Sounds fun right?  Well it is if you call sleeping all day, having a headache from too much sleep, not being able to keep a train of thought, everything pretty much tasting like…

I am hosting several challenges this month at DSO, and one of them is a CARD SKETCH CHALLENGE. I love sketches, because they really just give you a general direction to go, and then the rest is up to you! For this month I pulled one of the sketches out of my sketch book. Which I used to create: The general idea was a gate fold card, with two panels, binded by a ribbon.  Untie the ribbon to read inside.  Since I have only ever made ONE gate fold before,…

Thinking. Out loud. Well, as loud as ones fingers can be.  Or as I like to call it, The Anatomy of a SAHMs Digital Scrapbooking Business.  I spent the morning going through my mailbag.  I do try to reply to all of the emails I receive from this site, given it usually takes a while. *I did delete some odd 7000 spam yesterday. Go me! Anyway, like most mornings, I received a few emails asking about: the Digital Scrapbooking business, DigiScrapObsession, being a digital scrapbook designer, working from home etc…  …

This is my version of the Pillsbury Orange Kiss-Me Cake, 1950 prize winning recipe.  This cake is a sticky type cake, with a crumbly nutty topping.  It is FINGER LICKING good, with strong orange flavors and tastes amazing warm or cold.  You can serve with ice cream if you like, but I prefer to have this cake with a good cup of black coffee. The Cake: In a blender or food processor, loose chop together: 1 can of mandarin oranges (reserve juice for topping) 1 cup raisins 1/3 cup walnuts…

This is my all time favorite coffee cake recipe.  When cooking this recipe, it is very important to use real butter and not a spread.  I have tried using a spread and the cake does not taste the same and cooked up very heavy. Ingredients: Base Cake 1/4 cup butter 1 lrg whole egg 1/3 cup white sugar 1/2 teaspoon vanilla extract 1/4 teaspoon imitation butter flavor 1 1/2 cups all-purpose flour 1/4 teaspoon salt  (a pinch) 2 teaspoons baking powder 2/3 cup milk   Topping 2 tablespoons all-purpose flour 5…

I did a fun project today.  I had an old spice rack that either my friend gave me or I picked up at a yard sale.  Its been sitting bare over in my cubbies for about a year waiting for SOMETHING.  I mean the bottles were so coated in dust, baby wipes weren’t enough.   I had to wip out the Windex! haha! My goal, turn this spice rack into something cute – while using it to help organize some of these lovely seed beads I bought from my friend Mindi. …

the starting sketch I was really happy about making a card today.  Valentines is almost here, and I have been DYING to use this paper pad I got from Me & My Big Ideas! Its the Alison Value pack pad.  180 sheets! First step was gathering everything I thought I wanted to use, and then cut my cardstock. Paper dimensions were:kraft – 9 x 4.5 patterened paper was – 4 x 4kraft strip was –4 x 2.5 I went ahead and scored my paper at 4.5 inches.  And then used…

I was talking to an online friend the other day and she asked me how the studio was coming along.  We started renovating the downstairs into my studio about 2 years ago now I guess (mid 2009).  When the bottom fell out of the economy we lost all of our “extra” money, so the studio got put on the back burner.  Well, I just took a little part time job so I could make a little extra money to start working on the studio again.  As such, I decided I…

4 eggs 1 3/4 cups sugar 1/2 cup self rising flour 2 cups milk 1 tsp vanilla 1/2 stick butter 2 pinches nutmeg 7 oz bag of coconut Preheat to 350 (f) Mix, pour in a buttered 8×8 dish, bake 30 –45 minutes *until set*. Let cool. Eat until you pop. 🙂 *when you take it out of the oven, the center should be a little jiggley but not juicey.