Inspired kinda day :)

Man this has been a pretty great day and I love those kinda days.

First a morning of crafting:

This morning I saw an email that a fellow blogger had commented on my post from last night and so I did what any good blogger does; I went and checked out their blog.  I was taken here where I read some pretty interesting posts about the couples adventures in Korea after a month or so, as well as being treated to pictures of some really neat cards.  One of the cutest ones had these origami dresses on the front and I thought they were perfect for a baby shower card or a “congrats on your new baby” card. I kept scrolling down skimming through other posts, reading bits here and there when lo an behold she gave a tutorial on making the dresses! Let me just say THANKS Amber! This is one design element I can see myself using many times.

I immediately went into crazy craft lady mode and got to work.  The tutorial for the folding was spot on and I had 3 cute little dresses done in no time. Next the decisions about what background to use, other elements/colors and card size.  I decided to go with the size from the original inspiration card, but since I know who I am sending this to I wanted to personalize it a bit with colors (plus put my own spin on the original design).  I got to work making clouds using a speech bubble stamp from the Lawn Fawn’s Little Birdie Told Me set and a pair of good scissors. Then added grass by cutting green polka dot washi tape into – tedious– grass like shapes (I included pics so you could maybe feel my pain…lol). I lightly stuck the tape to a scrap of white card stock so I could handle it easier.

Cutting washi tape fun

Cutting washi tape grass…fun fun fun…lol


Washi tape comes off pretty easily, just go slow so you don’t lose any grass blades

using a bone folder to smooth out freshly cut grass 🙂

All in all this is my favorite card that I have created so far. I hope you like it just as much as I do, but even if you don’t…I love it 🙂


Up close of one dress 🙂


Completed card…SO CUTE!!!




Second an afternoon/early evening of cooking and being culinarily creative:

My husband is Turkish and I have come to love many different turkish foods, but one yummy dish always gets me excited for dinner  – Lahmacun, or Turkish Pizza as we have come to call it. As a born and bread American I love pizza and over the last 10 years I have branched out to try many different types of interesting ingredients. I have had mexican style pizza with fajita beef, tomatillo sauce and jalapeños, greek with spinach, feta, and olives and even asian style with sriracha, soy sauce and shrimps. When I married Chad I wasn’t a big fan of trying new foods, but after years of watching him scarf down all sorts of different things I have come to love almost everything…no curry..eww…sorry.

Today we decided to make Lahmacun (pronounced Lah-ma-june) and I thought I would share it with all (12 🙂 ) of you who read my little blog.


2 lbs 85/15 ground beef

2 14 oz cans diced tomatoes

1 big bunch flat or curly parsley

4 small onions (2 really big guys)

10-12 round Lavash breads or big burrito shells

1/2 cup milk

1/4 cup oil

salt and pepper

Toppings: feta cheese, lettuce, radishes, green onions, tomatoes, extra parsley (flat or curly doesn’t matter), sumac (optional lemonish flavored spice)

Start by finely mincing the onions and parsley (separately) or chopping them finely in a food processor. Place canned tomatoes, minced onion, parsley, and burger in a big bowl and mix well (we are not making hamburgers…don’t be afraid to really go at it). Add salt and pepper to taste (you could taste the mixture in its raw form like my husband does…if your really brave). Don’t worry if it seems really moist, it is supposed to be.This mixture should look like the picture below:

raw meat mixture

raw meat mixture

Then start your oven to 500 degrees and put the meat aside to let the flavors meld. Slice your toppings and set aside. Once your meat has rested for 10-15 minutes and your oven is good and hot make a space on the counter to assemble the pizzas.

Brush the center of each flatbread with milk (why I don’t know, but this is what he does) and the edge lightly with oil.

Found this at the import market the other day, but flour tortillas work well too.

Found this at the import market the other day, but flour tortillas work well too.

Place a good handful of the meat mixture in the center and spread around. You want the meat layer to be about 1/4 of an inch thick. If it’s too thick it doesn’t cook before the flatbread burns, but if its too thin it dries out before the flatbread even cooks.

ready to put in the oven...

ready to put in the oven…

Place on a pizza pan that has lots of little holes in the bottom  or directly on your bottom oven rack and monitor…do not walk away.  If they don’t fit on the rack together you will have to rotate them half way through. Cook 6-8 minutes or until the edges are well done (I say they are burned, but Chad says that it the way its supposed to be…) and the meat is cooked.

When they are done we stack them together in a big piece of foil to keep warm until there is enough for everyone to eat, or you could just serve a few at a time. Pile high with toppings of your choice, roll up like a burrito and enjoy.

we had a bit of extra meat so we used a small flour tortilla

we had a bit of extra meat so we used a small flour tortilla



I can only eat 1/2 of one big one and the little one was still cooking so I improvised :)

I can only eat 1/2 of one big one and the little one was still cooking so I improvised 🙂

Happy Sunday!!


Super awesome chocolate chip cookie recipe!


(Not my photo, here’s the link where I got the photo/recipe—-

I’ve been doing a lot of Pinterest-ing lately, much more than I care to admit actually. Yesterday I ran across this post about these awesome chocolate chip cookies and so I repinned it to make some day. Then miraculously my 5 yr old Lily managed to complete her homework in less than 30 minutes; which normally is at least an hour + ordeal, all 5 sentences. With the extra time on my hands and cookies on my mind I suggested we bake.  She loves to help cook and I enjoy cooking with her, plus I seriously love chocolate chip cookies. A warm, gooey, chewy chocolate chip cookie is my absolute most favorite desert, hands down, no if, ands, or buts about it!!!!!  After retrieving the recipe, scanning the list of necessary ingredients and mixing up the dough I realize, much to our disappointment, that the dough is supposed to sit in the fridge for 24-36 hours BEFORE you bake them. DANG! So…..

Off we went to make some very overdue thank you cards for some of the Christmas gifts Lily received from family far away, not to mention some much needed distraction from the cookie dough we can’t bake…..well…. after a measly 2 hours we (meaning me) couldn’t wait and baked 4 cookies in our toaster oven.  If 2 hours in the fridge made them that good I can only imagine what 24 hours will do to the dough. O.M.G. it was good!!! Chewy, slightly crunchy exterior, super chocolatey…Alex, my teenage daughter, said they were the best ones I have ever made. I have tried hundreds of recipes to make them, hundreds! I honestly don’t think I have ever used the same recipe twice. I started the quest for the perfect recipe when I was in my early 20’s, if not before.

I can’t wait for tomorrow night. I know what I’m having for dinner, what I’m having for desert and my midnight snack. 😉

Yummy, yummy in my tummy!

It’s been rainy and windy outside all day today and it’s supposed to keep raining for a while; they are even saying there is a chance of flooding.  If that happens I sure hope they cancel school BEFORE I get there instead of after I’m already there.  The weather has been dreary for days, don’t get me wrong I like rain. I like the smell of it, the sound it makes when it lands on something, even how it feels when I’m running through it,  (yes I still go outside and play in the rain if there’s no lightning)  but I don’t think we’ve seen the Sun for like 5 days and I’m starting to kinda miss it.

It’s not cold though and that makes me really happy. I hate cold weather. I get cold so easily. All day today at work I was like a popsicle.  I think its like 65 out and I swear they have the AC on full-blast in my building.  I was wearing a long-sleeve t-shirt, a cardigan and my North Face knock-off most of the day. If I had had gloves with me I would have been wearing those too.  The good thing about being cold all day is it prompted me to want to make something warm and yummy for dinner….like soup! I made Chicken and Sausage Gumbo a la Emeril Lagasse.  Man is that stuff good.  Now I will confess that I didn’t have the time to make it completely from scratch due to my stinkin’ job getting in the way of my creative time, but for a time crunched version this stuff is pretty dang good. (Please excuse the not-so great photo. I’m terrible at photography)


The original recipe calls for making a dark roux (20-25) minutes, sautéing the veggies and andouille sausage in the roux and then adding chicken stock and boiling for 1 hour.  After that you add boneless chicken meat and cook another 2 hours.

I LOVE, LOVE, LOVE to cook and pride myself on cooking dang near everything from scratch, but after working all day, taking one kid to the dr and then swinging by the vets office for stitches removal, the last thing I felt like doing when I got home was cooking for almost 4 hours.  We wouldn’t have eaten until like 8 o’clock.    So I shortened the times by not making the roux quite as dark as I should have and using a rotisserie chicken.  Sacrilege!! I know. But a mom’s gotta do what a mom’s gotta do.  I will come to my own defense and say that I have made this gumbo numerous times (once the power went out right when I was adding the andouille and I kept on cooking, albeit by candle light) and this tastes 95% as good as the original.  I may even use this shortcut more often. Shhh don’t tell my husband, he isn’t home yet and I wonder if he will be able to tell the difference. He won’t mind;  I’m just curious.

The full recipe that I normally use can be found by going to

P.S. I used Brown Minute Rice too!

P.S.S. With the time I saved I might even get to make a card. 🙂

%d bloggers like this: