A sample from yesterdays card class at Bizzy B's.
It used this totally cute set called MY Funky Valentine from Impression Obsession.... I've never used them before, but I like them.
They are red rubber, and come mounted on cling mount, in this nice storage case....
I teach Fast and Fabulous Cards once a month at the store. There are always a few seasonal cards and then a few basics too... it's a good time and we make 6 cards in 2 1/2 hours!
Totally not scrapbook related, but we all have to EAT right? So here's a recipe that I'm going to try next week. Tomorrow my sweet husabnd bought us tickets to the Hockey Banquet..so I don't have to cook,a ndwe get to go dancing - nice. Sunday I'm making a turkey dinner, and Monday is family day, so we're having leftovers!
1-1/4 lb. lean pork tenderloin, 6 chops
1 tsp. vegetable oil
2 cups fresh mushrooms, sliced
1 cup chicken broth
5 tsp. cornstarch
1/4 tsp. dried tarragon, crushed
2 oz. processed Swiss cheese
3 cups cooked rice
In a large pre-heated skillet, sear both sides of pork chops
quickly to seal in juices. Grease bottom of a 9x9" baking dish with
vegetable oil and place pork chops in bottom of pan. Cover pork
chops with sliced mushrooms and set aside. In a 2-cup microwave-safe
measuring cup, combine chicken broth, cornstarch and tarragon.
Microwave broth mixture on High (100%) 3 - 4 minutes, stirring twice
until thickened and bubbly. Stir in cheese until melted. Pour broth
mixture over mushrooms and pork chops. Cover loosely with foil and
bake 20 - 25 minutes at 350º F. or until pork is cooked through.
Serve hot on a bed of cooked rice.