Wednesday, November 26, 2008

~ Getting up my nerve..........~

I have been crafting like crazy lately! I guess it is all of the excess energy I have now that I have lost 112 pounds. I am starting to get a pile of my creations here and a few friends have urged me to open an etsy account to start selling there. My problem is that I NEVER know how much to charge for what I make. Maybe if I figure it out and talk myself into setting something up on etsy next week. Until are my latest frames and Christmas pictures. Your feedback is always apprecited! ~~ Jen

Sunday, November 23, 2008

~ Giveaway Hosted by Your Impact Matters ~

Hey friends! I found a wonderful blog called "Your Impact Matters" this morning. They are hosting a fab giveaway for a unique piece of jewelry from 19 Moons. 19 Moons creates jewelry with vintage and recycled jewelry. I absolutely love it! All of my art is also recycled and vintage, I am all about creating that way. Be sure to stop on by "Your Impact Matters", to enter the contest today!

Friday, November 14, 2008

Tis' the Season to be Crafting.....

I have been working on some craft projects in preparation for the holidays. I thought I would share a few pictures of my recent creations. I use vintage jewelry, brooches, necklaces, beads, and earrings to adorn frames and mirrors. I also made the Christmas Tree picture. Post a comment, let me know what you think!

Saturday, November 1, 2008

~ My Version of Shepherd's Pie ~

This is a family favorite, easy and delicious, and best of all, I am able to keep it down. That has been a big challenge for me post gastric bypass.

1 pound lean ground beef, cooked and drained, season beef with season salt - *can substitute ground turkey for beef
2 cans tomato soup
1 small can tomato sauce
1 can of carrots and peas - drained
2 cups of shredded cheddar cheese
6 potatoes - peeled, boiled and mashed (I use Yukon Gold potatoes and add a pinch of salt, milk and butter to my mashed potatoes)

In a 2 quart casserole dish, add cooked ground beef, tomato soup, tomato sauce, carrots & peas, stir until well mixed, top with shredded cheddar cheese, top with mashed potatoes making sure all of the casserole is covered. Bake at 350 degrees for 40 minutes.