It's the First Day of Fall, and I'm home with a sick kid. Jacob has a terrible head cold and cough and no appetite. Poor boy! For me it meant a day of crafting though.... so it could be worse.
It's my blog day over on myStampBox so I started my Thanksgiving Decor early and posted over there.. Go check out my Invitation and cute pillow box place cards.
While the kids were at school and I had some quiet time, I've also been working on some of the designs for my upcoming Holiday Card Classes. I'll be teaching at the Creative Festival in Toronto Oct 16 & 17th and I'll be in the Canandian Scrapbooker Booth too for the run of that event.
I'm really thrilled to add a new Cardmaking for Christmas Class up in Brampton... November 15th. I'm heading over to Old Tyme Country Crafts and I'd love to see you. Time are still TBA, but we're making 6 really cute cards, using lot's of techniques including: Watercolour with Tombow, Colouring with Copics, Chalking with Dove Blender, Using Die Cuts in your designs and more..... You don't want to miss out! Call Sandy now to book your spot. 905-452-1271 Suitable for all levels of crafters, bring a friend and have some fun! Samples will be on-line shortly.
And last but not least, I've been in the mood for soups lately (must be the cooler weather). I made this great Clam Chowder last night. The kids added corn to theirs, which they loved. Everyone liked the soup part, and the pototoes and the bacon..... they all left the clams in the bottom of the bowl! Oh well, the grown ups all liked it.
Clam Chowder Beauregard
6 slices lean bacon -- diced
2 large onions -- diced
3/4 cup butter
7 whole potatoes -- peeled and diced
2 Tablespoons parsley -- minced
1/8 teaspoon pepper
8 oz. clam juice
1 can baby clams
1 quart half and half
1/4 teaspoon Thyme leaves
Brown bacon. Add onion and cook until translucent. Add half the butter, potatoes, parsley and pepper. Add water. Drain juice form clams and blend in potato mixture. Simmer until potatoes are soft. Add clams. Stir until heated. Add half and half and remaining butter and heat slowly until very hot. Do not boil. Serve at once.