Birthday wishes with a safari theme!

Our Safari themed dies are so much fun to play with – how lucky am I playing for a job! The easiest way is using them in monochrome, so there’s no colouring and they do look so effective.

The zebra card makes me think of the Madagascar film (a big family favourite) where they wonder whether Marty the zebra is black with white stripes or white with black stripes. This card illustrates it perfectly – this example has a black underneath with the white stripes over the top – oh or are the black bits the stripes – hey it doesn’t matter you can use them whichever way round you like!

The landscape border looks wonderful just diecut in black (or brown if you are doing a different colour theme). Simple cards are fun to make and very impressive.

The lion panel again looks good in a single colour – in this case, black but we have used it in shades of brown too. So quick and so effective. The little lion embellishment comes from a snippet of backing paper on the Jayne Netley Mayhew CD – and apologies, it is out of stock now but I’m sure some of you will have it. Alternatively, you can use any animal related snippet that you have.

 

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With Love from Japan

I have a mass of beautiful and happy memories of visiting Japan, and of my friends over there, that are all part of the Joanna Sheen Pressed Flower School. I went over every year for about ten years back in the 1990s and it is a truly amazing country to see. The temples, the cherry blossom, the artworks, the happy people and the very beautiful flowers – in fact, all things ‘flowery’ that I discovered while over there – combine to create a fabulous store of memories for me.

I am always happy to use anything oriental in a card and when I discovered the artwork of Haruyo Morita, I was spellbound – such gorgeous feminine images! Have a quick flip through the pages on the website to see what I mean.

This card is a simple use of one page of the pad (got to love our pads!). You could use any die cut border you have in stock, some pastel backing paper (which you need to antique a little with a Distress pad perhaps?) a little scrap of ribbon and yes, the Haruyo Morita paper pad.

I have included some photos here of a class I was teaching back in the 90s – and a picture I made with orchids – in truth the orchids weren’t from Japan, but a bouquet sent to me by my brother when he lived in Singapore. In those days any flowers bought for me were doomed to instant preservation and were snipped to pieces and pressed within a few hours of arriving!

And can I just say – no rude comments please about my mop of unruly dark curly hair – I thought it looked the bee’s knees in those days – ahh how tastes change in 25 years!

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Viva Las Vegas!

Wonderful work on the Thomas Kinkade stand.

Dropping in our friends, the Giordano brothers, always a joy.

Well, here we are again in Las Vegas! We come here every year for the ‘Brand Licensing Show’ in the hopes of finding something new and exciting for you. It also means we can meet up with the companies we work with already and talk about future projects.

I had a few pictures taken to show you… The chat with our friends at Thomas Kinkade was excellent and there’s a fabulous kit in the making, due out in October, I think, from Practical Publishing, in our Joanna Sheen Cardmaking Collection series featuring amazing products from Thomas Kinkade. Exciting!

We also just had to visit the Giordano brothers, one of our favourite teams, we love working with them. If you haven’t looked at the Giordano paper pads on the website then please do. There are new plans in the pipeline with them too – watch this space!

We had a long chat with Alicia, Jane Shasky’s agent, and there’s some great new artwork there, plus several others that we like to catch up with while we are here.

Of course, some of the time is free time (yay!) and we love walking down the Vegas Strip (Umm, ok and maybe just a tiny bit of gambling!), and did you know, there are more Michelin-starred restaurants here than any other city in the world? Disaster for my diet but I am working hard at it and clocking up 20,000 steps most days. There are also a lot of fun things here, so I couldn’t resist getting close to Poldark(!) giving the eye to a dinosaur and saying ‘Hi’ to Peppa Pig!

So, hopefully, we have found and negotiated some stunning artwork and projects for the coming few months and had a happy few days as a bonus!

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Birthday in Paris

 

I absolutely love this birthday in Paris card – it’s a simple process but doesn’t it look amazing. The spots/dots on the base card are made using a Japanese screw punch – just press it around wherever you want a hole – fabulous gadgets!

Ingredients:

  • Plain cream 8” square card blank
  • Pink cardstock and cream card
  • Circular dies (or draw around a plate/saucer?)
  • Selection of alcohol inks
  • Signature dies Paris SD537 and Classica Word set (Multibuy is best bargain)
  • Ribbon and glues etc

How to:

  1. Start by punching a load of holes in the cover of the card blank – don’t worry too much about the middle as obviously this will be covered by the image. Now wrap some ribbon around the left-hand side of the card, and secure inside. Then add a 7½” piece of pink card onto the back of the front cover, hiding where the ribbon was secured and making the pink dots appear!
  2. Cut out some circles – the pink one measure 6½” and then a cream one a little smaller. If you have a circular die that size – that’s perfect …. if not then you can draw around something circular like a saucer that’s conveniently the right size!
  3. Die cut the Paris die twice. Use one die upside and pat some alcohol inks around and across it. Allow it to dry and then attach the nice clean die cut with some glue gel or foam pads.
  4. Finally, tie a bow and attach that to the left-hand side of the card.
  5. The little handbag is made from a template found on the internet, decorated with some paper scrabble style letters and a die cut coloured brown.
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When food gets weird…!

I always find it interesting how dishes and styles of food go in and out of fashion and how, sometimes, food gets weird! The Elizabethans had their sweetmeats while the Victorians used oysters in almost everything. Obviously, recipes reflect the cost and availability of ingredients – oysters used to be cheap, while chicken was a luxury.

I love reading about food and I was chuckling over some funny terms recently…

Fusion
A few years ago, ‘fusion’ cookery was all the rage. This always sounded a bit too much like physics to me, but it was the combination of various forms of cookery, so you might have South Asian and Pacific Rim, or Texan and Mexican (Tex-Mex). This is fine it theory, but chefs do get a bit carried away. I remember reading about curried porridge, spaghetti tacos and Japanese Scotch eggs. Hmmm…

Chocolate soil, copyright www.epicurus.com

Soil
One of the very ‘on-trend’ additions to posh restaurant dishes at the moment is soil. I think our friends on Masterchef are probably responsible for introducing this one! Call me old-fashioned (and people do!) but I instantly think of my flowerbeds, and I’m not sure I want a version of this, no matter how delicious, on my plate. It’s just… odd. Mostly, it is dark chocolate and I’d be a lot happier if we stuck to ‘sprinkles’ or possibly even ‘shavings.’ If you want to have a go at making some chocolate soil, there are recipes online. Here’s one from www.epicurus.com

Hand salad
Yes, I know, weird! Apparently, it’s just a salad you eat with your hands, dipping lettuce and cucumber into dressings. So really, it’s simply an American term for what we used to call crudités – dipping veg into dips and sauces. Here’s a recipe idea for hand salad from www.bonappetit.com

A nice bit of hand salad with buttermilk, grapefruit, and mixed seeds, copyright www.bonappetit.com

There are so many trendy terms out there, I sometimes feel I need a translation app to find out what’s on the menu!

Jus ­– why can’t we call it gravy or sauce any more?

Pithivier of chicken, squash and sage by Sally Abé, copyright www.greatbritishchefs.com

Pithivier – it’s a pie! If you want to make a posh pie, have a look here at www.greatbritishchefs.com

Foam – this isn’t quite as bad as soil, but… Anyway, it applies to things that are full of air bubbles… we used to call them things like whipped cream, meringue or mousse!

Deconstructed – this one makes me smile! All the ingredients of a classic dish, but the chef didn’t want to assemble it!

Big dipper
I had to sneak this one in as it left me speechless! For Easter this year, a certain supermarket was offering ostrich eggs for sale. They recommended 50 mins cooking time to produce a runny yolk, perfect for dipping into, like a large, vegetarian fondue. They even suggested using a baguette as a ‘soldier’ I don’t know why… but that struck me as very peculiar!

 

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