Thursday, April 22, 2010

Raspberry Tart Birthday

It has been so long since I have posted something that I have been working on in the scrap room. Mostly that is because I have been working on the end of year gift for Jouette's teachers, since I am the homeroom Mom. I am putting together a 8x8 album of the kids for the teacher and the aide. But since it has pictures of the kids and their names on it I don't feel like I should post it so sorry you will be unable to see it, too bad since it is really so cute.
But on to today's card. I have not made a card in really at least a month and yesterday it was rainy and cold and all I wanted to do was shut the door and get lost in my paper. So after a bit of time yesterday and today I made this card. I am starting to do some sample cards in preparation for making Jouette's birthday party invitations. This is card idea #1. If I go with this layout it will be different stamps but the layout stays the same. I was pretty happy with it.

Tuesday, April 20, 2010

Layered Jell-O

I have really been into jell-o lately. When we lived in Belgium you couldn't get jell-o so what little we had I used very sparingly. Now that we are in China we can buy it but the 4 serving size cost about $1.50 so it is very expensive. But I still buy it. I am completely in love with sweet and condensed milk jell-o. I could just make it with none of the other flavors. I love it's creamy texture and now over powering, but sweet taste. But I also just love the layered look. Isn't the blue beautiful?

Saturday, April 3, 2010

California Spring Rolls

When James and I lived in Belgium we ate at this Vietnamese Restaurant fairly often. One of my favorite things on the menu was a cold shrimp roll. Since then I have been wanting to try making some myself. So when I was at my parents house in February and I flipped through one of the Pampered Chef's cook books and found this recipe I knew I had to have the cookbook. I have finally gotten around to making them and they were amazing!!! The hardest part was cutting the carrots and cucumbers up thinly. I do not like wasabi so I left that part out. But if you like it I am sure they would be fine in it too.

California Spring Rolls

Sauce: 1/2 c. mayonnaise

2 T. rice vinegar

2 T. chopped fresh cilantro

4 t. wasabi paste

1 t. sesame oil

Spring rolls:

1 lb. cooked shrimp, peeled and deveined, tails removed, coarsely chopped

1/4 t. salt

2 large carrots, peeled

1 medium cucumber

2 avocados

12 (8in)rice wrappers

1 c. water

Combine sauce ingredients in a small bowl; whisk until blended. Reserve 1/4 c. of the sauce for the shrimp. Cover remaining sauce; refigerate until ready to serve. Coarsely chop shrimp. Combine shrimp, reserved sauce and salt in a bowl; mix well. Cut carrots and cucumber into long julienne strips. Peel and slice avocados into 24 slices.

To assemble spring rolls, moisten both sides of one rice wrapper with water using a pastery brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. of edges. Top with 1/4 c. of the shrimp mixture and two avocado slices. Fold sides of wrapper towards center; roll up tightly. Repeat with remaining wrappers, veggies and shrimp. If desired cut

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I'm so Lucky