Sorry I didn't get this done last night! Using random.org, here is what came up:
Random Integer Generator
Here are your random numbers:45
Mom to Deanna said...
Oh! How melonishus! Too cute!!!
April 27, 2009 8:23 PM
Congrats Mom to Deanna, please email me your address so I can get your prize in the mail.
Thanks everyone for playing along with our blog hop and hope you had fun!!
HUGS!
Gluten-Free Meatball Recipe
Gluten-free Italian meatballs recipe with pesto rice pasta
Craving meatballs but shun evil gluten? Have I got a meatball recipe for you. And it's so good you won't even have to apologize to your Aunt Carmella. I promise. She won't ever suspect you pulled a switcheroo on the old family recipe and made it gluten-free.
Mum's the word (or is it Mama mia?).
Let's face it. When it comes to making meatballs every family boasts an ultra-special top secret meatball recipe, right? There's a loyalty to meatball mojo as fierce and tooth baring as the die hard belief that Mom's meatloaf can cure all ills, mend bruised hearts, and restore order to chaos theory.
So why am I putting myself on the line here? How do I even dare to post a gluten-free meatball recipe? The wrong ingredient or technique might actually lead to fisticuffs. Or bristling. You might turn away from Gluten-Free Goddess in utter, sheer contempt.
I'm putting my reputation on the line here, and I know it.
So why risk it? Why torture myself with the inevitable backlash? Reason one- an obvious plea. My meatballs are gluten-free and casein-free, in other words, GFCF. My audience. My people.
These meatballs also happen to be egg-free (yes, I hear the snorts of derision- may you wake tomorrow with a blooming albumen rash and come crawling back to peruse my egg-free recipes).
Reason number two? My spaghetti and meatballs? Killer. I'm serious.
Meatball bliss.
OOPS! A little late - never posted this one!
Ok, do you hate me for this? LOL! I've been busy with some commisioned work, but I remembered I had this Tilda that I did for Easter and never posted. Yes, I know Easter is long over, but I still like how it turned out and wanted to show you.
The precious Tilda in striped stockings and the Easter Egg are both available for purchase at Magnolia-licious. Be sure and pop over there and check out what Diana's store is all about. She offers free shipping to the US and Canada, no matter how big or small the order! How cool is that?!! Free shipping ROCKS!
That cute tag is from a set of downloadable stamps from The Cutting Cafe'. DP is by Melissa Frances. I love that line of paper. Such pretty prints! Stamps were colored with copic markers. The scalloped squares were cut with my Cricut Expression and the Storybook cartridge.
Sorry....I promise that this will be the last Easter card I post until next year! LOL! Thanks for stopping by today, and hope to see you back again soon! HUGS!♥ Grunge Rock n Roll Fashion !
Current Obsession : Grunge Indie Rock n Roll Fashion.
oohh yeaaaa. lately i've been so inpired by 'Jenny Humphrey' style. the little J from Gossip Girl series. in the newest season jenny has transformed from 'nerdy chic' style into 'grunge rock' style.
loovvvss itt!. it's so edgy.. what do you think?
love.love ♥♥
oohh yeaaaa. lately i've been so inpired by 'Jenny Humphrey' style. the little J from Gossip Girl series. in the newest season jenny has transformed from 'nerdy chic' style into 'grunge rock' style.
loovvvss itt!. it's so edgy.. what do you think?
love.love ♥♥
The Gluten-Free Diet Cheat-Sheet: How to Go G-Free
Gluten-Free ABCs for Going G-free
Gluten is the elastic protein in the grains: wheat, rye, barley, durum, einkorn, graham, semolina, bulgur wheat, spelt, farro, kamut, and triticale. Commercial oats also contain gluten due to cross contamination in processing.
Recipes that use flour (bleached white flour, whole wheat, cracked wheat, barley, semolina, spelt, farro, kamut, triticale) or vital wheat gluten are not gluten-free.
Semolina, spelt and whole wheat pasta, including cous cous, are not gluten-free.
Beer, ale and lager are not gluten-free. Brats, meats and sausage cooked in beer are not gluten-free.
Malt vinegar, malt flavorings and barley malt are not gluten-free.
Recipes calling for breadcrumbs, breaded coatings, flour dredging, bread and flat bread, croutons, bagels, croissants, flour tortillas, pizza crust, graham crackers, granola, cereal, wheat germ, wheat berries, cookie crumbs, pie crust, crackers, pretzels, toast, flour tortillas, wraps and lavash, or pita bread are not gluten-free.
The vegan protein sub called seitan is not gluten-free; and some tempeh is not gluten-free (you must check). Flavored tofu may or may not be gluten-free. Injera bread (traditionally made from teff flour) and Asian rice wraps may be gluten-free, but are not necessarily gluten-free (check labels).
Barley enzymes used in malt, natural flavors, and to process some non-dairy beverages, chocolate chips, coffee and dessert syrups (and even some brown rice syrups) are not gluten-free. Always check.
Just a Quick Note
This is not craft related in any way, but I wanted to share my roses and day lilies with you. My roses have just exploded over the last week or so and are just beautiful! Given the number of buds, I can safely say they will continue to be beautiful for some time to come.
Also fun this last week or two, my day lilies have all bloomed out. I love how these yellow lilies just "keep on keeping on" all summer long.
Royal Icing 1 0 1 . . . .Works For Me Wednesday
For cookie decorating, I use Royal Icing. I've seen cookies decorated with fondant and just recently heard of rolled buttercream, but Royal Icing works for me.
Royal Icing is an icing that dries hard and opaque, so cookies can be stacked and icing stays pretty when cookies are packaged. It's easy, too...it only takes 3 ingredients: meringue powder, water and sugar (flavoring is optional).
To start, you'll need meringue powder. Ateco and Williams-Sonoma are my favorites...I think I've tried them all. :) Ateco is a little hard to find, so any meringue powder will work. Follow the instructions for Royal Icing that come with your meringue powder. Here's a recipe to try with any meringue powder:Royal Icing
(this will cover approximately 3 dozen 3.5 inch cookies)
1 pound powdered sugar
5 TBSP meringue powder
scant 1/2 c. water
a few drops of extract (optional)
Combine the meringue powder and water with a whisk attachment using an electric mixer. Beat until peaks begin to form. Sift in the powdered sugar and beat on low to combine. Increase speed to high and beat until stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) If using an extract, add it then beat for a few more seconds to incorporate.
Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.{The most important step: sift the powdered sugar! Believe me, I've tried to shortcut this step...it doesn't work. My favorite powdered sugars are Domino and C & H, but as you can see from the picture, any will do. Imperial is easier to find in the 1 pound boxes.}
This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a little at a time until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding." Click here for more details.
Happy cookie decorating!Be sure to check out all of the Works for Me Wednesday ideas at We are THAT Family.
♥♥♥Don't forget the CHOCOLATE GIVEAWAY going on right now!!! TWO Bake at 350 readers will win!♥♥♥
More WFMW posts:
♥ ♛ ♫ Hennessy Artistry Party 2009 !!
Hennessy Artistry 2009 - The Global Art of Mixing.
The happening party of 2009 hit Penang Island at QEII Club on last saturday, April 25th 2009.
The party required invitations only and it pretty exclusive.
"The Global Art Of Mixing" itself combines mix of artistes from East and West - from Asia and Us, to Europe and Down Under.. mix them to one big partaayy.
I got the invitations from a friend of mine, went there with bunch of friends and it was fun.
The design was exclusive, red carpet and wall of pictures.
The music was more likely to be Drum & Bass until Caprice, the Malaysian rapper came down and brought the Hip Hop in the air.
They also gaveaway free drinks (Hennessy) in early hours.
The party was crowded, people dressed up and got pretty into it.
I was dressing up a bit 'Grungy'.. sort of a rock indie rock n roll.
I don't know, i felt like it at that moment.
Hney's dressing up a bit 'Formal'.. wore an orange Topman shirt with black tie and a black jeans.
Unfortunately the place was too hot as people got more crowded so in the pictures, he took off his tie and got messy.
Well, as for me, i got sweating up but still holding on. =)
Moving on, The guests star was..
♪ Starz Angels ♪
Combining electro house rhythms and hip hop flows, the trio have been supported by a creative and rigorous web presence.
Responding to the needs of the public, they’ve been performing and gained the respect of industry professionals within a year.Performing regularly in Los Angeles, Las Vegas and Marbella; they’re extending their presence here to spread their musical message.
Also look out for Jmi Sissoko (is a third element of Starz Angels) who is recognized as one of the best urban artistes in France, for his additional powerful twist of sounds.
♪ Caprice ♪
One of Malaysia’s rising youth icons, Caprice isn’t just an artist, but also an entrepreneur.
His love for music led him to learn the ropes of the industry up to setting up his own record label and production house!
Over the course of a few months, he recorded a few singles, shot 2 music videos, and released 2 songs that shot to #1 on Hitz.FM.
Credit Links & Pictures :
http://www.kinkybluefairy.net/2009/04/20/hennessy-artistry-is-back-for-2009/
http://stanleywong.my/2009/04/hennessy-artistry-is-back-for-2009/
Chocolates for Mom...a giveaway for TWO!!!
{Update: the winners are: Sarah {SCS: Sairabee} and Dessert Obsessed. Congratulations, ladies!}
Just in time for Mother's Day... See's Candies is offering TWO Bake at 350 readers $25 gift cards!!! Woo-hoo!!!
Why I think chocolate is the perfect Mother's Day gift...
...of course, you can never go wrong with Nuts & Chews!
Drawing will be held Saturday, May 2nd at 5pm central. Good luck! :)
Just in time for Mother's Day... See's Candies is offering TWO Bake at 350 readers $25 gift cards!!! Woo-hoo!!!
Why I think chocolate is the perfect Mother's Day gift...- It's never the wrong size,
- It's already wrapped,
- If you give it in person, mom has to share!
I'm thinking....
Cafe Latte Pops and Travel Mug...
...the Keepsake Collection...
Cafe Latte Pops and Travel Mug......the Keepsake Collection......of course, you can never go wrong with Nuts & Chews!Once Upon a Lime...
I'm a chocolate girl at heart, but sometimes a citrus-y dessert is just the ticket!
Have you tried Lime Oil or Natural Lime Powder? King Arthur Flour carries both of them in their online shop and I am so happy to have tried them.
First up....Luscious Lime cookies! The recipe can be found on the King Arthur website and they are exactly as described. Luscious little bites of lime. They're made with both the lime powder and lime oil. The cookies are tart and sweet and covered in a generous dusting of lime powdered sugar.
Don't wear black while eating them! ;)
Second...Key Lime Pie Ice Cream
This is the creamiest ice cream I've ever made! The lime flavor is kicked up a notch with the addition of a little lime oil. I can't wait to make this again...it was a hit!
Both of these recipes would be perfect for Cinco de Mayo parties and warm weather cookouts!
Key Lime Pie Ice Cream
(inspired by Bruce Weinstein)
1 & 1/2 c. heavy cream
6 large egg yolks
1 (15 oz) can sweetened condensed milk
1/2 c. key lime juice (or regular lime juice)
1/4 tsp. lime oil
4 full sheets graham crackers, crumbled
2/3 c. marshmallow creme
Bring the cream to a simmer. Place egg yolks in a medium bowl. Slowly whisk the hot cream into the yolks. Pour the mixture back into the pan and heat over low heat, whisking or stirring constantly. Heat until the custard has thickened slightly. (Don't boil.)
Remove from heat and pour custard through a strainer into a large bowl. Cool slightly and then whisk in the sweetened condensed milk, juice and lime oil. Cover and refrigerate overnight or 8-12 hours.
Stir the custard and add to your ice cream machine. About 2 minutes before the ice cream is finished, add the graham crackers. Spoon into freezer safe containers, adding the marshmallow creme in large dollops throughout. Press plastic wrap onto the ice cream, cover and freeze for a few hours to harden.
Have you tried Lime Oil or Natural Lime Powder? King Arthur Flour carries both of them in their online shop and I am so happy to have tried them.
First up....Luscious Lime cookies! The recipe can be found on the King Arthur website and they are exactly as described. Luscious little bites of lime. They're made with both the lime powder and lime oil. The cookies are tart and sweet and covered in a generous dusting of lime powdered sugar.
Don't wear black while eating them! ;)
Second...Key Lime Pie Ice Cream
This is the creamiest ice cream I've ever made! The lime flavor is kicked up a notch with the addition of a little lime oil. I can't wait to make this again...it was a hit!
Both of these recipes would be perfect for Cinco de Mayo parties and warm weather cookouts!
Key Lime Pie Ice Cream
(inspired by Bruce Weinstein)
1 & 1/2 c. heavy cream
6 large egg yolks
1 (15 oz) can sweetened condensed milk
1/2 c. key lime juice (or regular lime juice)
1/4 tsp. lime oil
4 full sheets graham crackers, crumbled
2/3 c. marshmallow creme
Bring the cream to a simmer. Place egg yolks in a medium bowl. Slowly whisk the hot cream into the yolks. Pour the mixture back into the pan and heat over low heat, whisking or stirring constantly. Heat until the custard has thickened slightly. (Don't boil.)
Remove from heat and pour custard through a strainer into a large bowl. Cool slightly and then whisk in the sweetened condensed milk, juice and lime oil. Cover and refrigerate overnight or 8-12 hours.
Stir the custard and add to your ice cream machine. About 2 minutes before the ice cream is finished, add the graham crackers. Spoon into freezer safe containers, adding the marshmallow creme in large dollops throughout. Press plastic wrap onto the ice cream, cover and freeze for a few hours to harden.
Chirp! Chirp!
It seems that I owe my friend and neighbor Andrea another big thank you.... I entered the Thank You card I made for her to the Cricut Chirp! project spotlight and won!!! So.... to recap: Andrea made me an awesome wreath, I made her a thank you card, because she made me the awesome wreath, I win a new cartridge!!! Wow!
By the way, for those inquiring minds who will ask - I chose Lyrical Letters and I cannot wait for it to arrive!!!!!
By the way, for those inquiring minds who will ask - I chose Lyrical Letters and I cannot wait for it to arrive!!!!!
Body Painting - Faces
Body painting on nude female models depicting faces. The model on the left is up-side down. Clever representation of breast and nipple as the nose.
Thank Goodness for Ice Cream Cones
** Cute file has been added to the downloadable list in the left hand column.**
The designers' challenge this week over at Bitten by the Bug was to use the Doodlecharms cartridge, any cut we wanted, as long as we used the border feature. You know the border feature - three of any item on a single key stroke. I actually planned a cute lady bug card, titled Always a Lady (ha, ha, ha), but then I just could not resist the ice cream cones. And the ice cream flavors!!!! And the chocolate cones!!! Okay, you get the idea. I don't just love my family, the cricut, scrapping, my pj's, and Hello Kitty... I love ice cream cones! Ice cream cones are OH SO MUCH better than ice cream in a dish!
As luck would have it, I also needed to make a thank you card. And guess what 6 ice cream cones gives you? Enough cones to spell THANKS!!! I used BasicGrey red paper to cut the letters with George. I wanted them to pop, but not to take over the card.
The card itself is cut in bright pink bazzil card stock. I used the border punch along the edge of the card, as well as the edge of an "under skirt" piece. I used two different ribbons, running vertically, across the background of the card. I also used the same two ribbons (and a flower) in the bow.
The ice cream cones were cut in two layers. The base cut was in bazzil brown, and the top cut was the ice cream only (mint chocolate chip, cherry chip, strawberry, vanilla, and strawberry with strawberries!). And of course a sparkling cherry on top of each cone.
I used stickles not only on the cherries and berry chips, but also on the diagonals on the cones. I think I should go right now and make a cone like the "A" cone, and then perhaps move on to the "K" cone!!!! Mmmmmmm.
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