Translate

Monday 24 June 2013

Happy Birthdays....

and lot's of them this month...Two today in fact plus this one for 'Jen' who is apparently enjoying her birthday in Istanbul .....immediately an old map of Istanbul came to mind, and as luck would have it I was able to download a free printable one!  I duly aged it and distressed around the edges curling one or two corners and added to a background stamped with LoTV stamps and Stampin'up Crumb Cake ink, the white card was then backed onto a lovely shade of Mocha card this is for LIM challenge here before I pop it into the post....not to Jen as hopefully she will see it on the blog, but I think maybe to my Friend Ruth who is 60 in a few days and is currently travelling too (I managed to grab a few days recently and met up with her in France where we had a fab time exploring Nimes, Avignon, Beaucaire, Pont du Gard etc etc ) so maybe I will add a tiny tag to the map with 60 on it...or maybe not I'll see.....ooorr maybe I'll try and find another map... of France.........


Wednesday 19 June 2013

Hexagons


What with one thing another it's been  a while, but, I have managed a card for this weeks LiM challenge.  I have tried to keep it simple and used a SU stamp and some hexagons which I cut out and blocked onto the design using the overstamping technique.  I raised the stamped hexagons a little for more effect...see the close up below.  I also decided to go for a chocolate coloured effect with no colouring in to keep it simple as it is quite a busy stamp and I think the dog roses look effective enough ....I have just returned from a few days in France and have some lovely photos to share later on as they would make lovely design ideas...French blue windows peeping through Arches and beautiful wrought iron and flowers and ruins.....not to mention the cheese, wine and pattiseries Heehee....

Tuesday 4 June 2013

Rhubarb and Damson Gin Sorbet


Some pink and pretty early Rhubarb and what to do with it.......mmhm BBQ this evening so what nicer for the grown ups than a Sorbet made from Damson Gin (the last of 2012's batch!), a little additional Bombay Sapphire, a squeeze of fresh lime to taste and all stirred into cooled rhubarb which was stewed with sugar for about 10 minutes and whizzed in the blender...Place in container in freezer and wait patiently for about 4hrs...
          The most delicious Sorbet you can imagine....BBQ or Dinner PartyHeaven!