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Kevin: He’s Just that Cool November 21, 2009

Filed under: Friends — Holly @ 8:39 PM

Now *that's* a party favor.

Recently, I told you about Kevin and the card I made in honor of his 50th birthday.

Now it’s time to share the lovely party favors Kevin put together for each of his guests. 

Wrapped in a reusable plastic baggie (lest departing guests encountered flood waters on their way home) were an LED flashlight, a screwdriver with multiple interchangeable heads and a pocket knife sure to get you strip searched at any airport in the country.

 

Now I ask you:  how cool is all that?!?!

Ever the considerate host, Kevin didn’t stop there–as each couple departed, he checked to make sure that husband and wife had a different style or color of each tool.  That way, there’d be no inadvertant mixing up of implements.

Kevin, that was so appreciated–I *hate* it when DH borrows my tools. . . .

 

For a close up of these fine tools (including a pocket knife unfolded to the full extent of its glory), please click on the photo.

 

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Table Setting Bigz XL: Ladies’ Luncheon Table Decor November 3, 2009

Filed under: Big Shot,Bridal,MuMu,Table Top — Holly @ 8:23 AM

 

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Swaps/Convention 2009: 6×6 Recipe Cards October 25, 2009

Filed under: Recipes,Stampin' Addicts,Stampin' UP! — Holly @ 8:32 AM

 

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Here are six of the seven recipe cards I made for the 6×6 Recipe Pages swap hosted by Barbara/cre8tivestamper at Convention 2009.  

 So which section is still to come?  Beverages, and my recipe for Cherry Limeade Supreme.

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Sanded: Holly’s Tri-Color Soup (Recipe Card)

Filed under: 6x6,Punch Art,Recipes — Holly @ 8:07 AM
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Recipe Card Extra: Brown Sugar & Molasses Crusted Ham October 24, 2009

Filed under: Recipes — Holly @ 11:47 AM

 

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Brown Sugar & Molasses Crusted Ham is a family favorite for holiday dinners in our home. 

If you decide to make this recipe for your family (and I hope you will!), here are a few tips for your consideration:

  • Hot Ham Alert:  Be very careful when patting on the spiced sugar mixture–hams get hot!

 

  • Nooks and crannies:  Once the outside of the ham is well-encrusted with spiced sugar, look for nooks and crannies.  Filling those spots up helps the flavors to permeate your ham.

 

  • Probe thermometer:  I use a probe thermometer to make sure our ham is cooked sufficiently–but not overcooked.  Note that the USDA calls for fresh hams to be cooked to an internal temperature of 160 degrees–check the packaging of your ham to confirm the proper temperature. 

 

  • Mustard’s good:  Offer a spicy brown mustard–it’s a perfect accompaniment to your sweet and succulent ham.  I like it with this dish so much that I got a Portmeirion mustard pot to pass at the table–ooooo, that deserves a scrapbook page too. . . . .

 

  • Save the Hambone!  For heaven’s sake, be sure to save that hambone when the feast is done.  On a dreary winter day, pop it in your slow cooker with several cans of butter beans and vegetable broth.  Simmer on low throughout the day and serve with crusty bread and a salad for an easy, yummy cold-weather dinner.

 

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Mark the Date: Giardiniera Salad alla Laura (Recipe Card) October 21, 2009

Filed under: 6x6,Big Shot,Punch Art,Recipes — Holly @ 9:16 AM

 

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Simple Flower Embosslit: Hearts of Palm Spread Recipe Card October 19, 2009

Filed under: 6x6,Big Shot,Die-cut Art,Recipes — Holly @ 11:17 AM
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