Saturday, August 23, 2014

Happy Caturday

Caturday is for napping.

Friday, August 22, 2014

Lobster Avocado Club Sandwich

I have been enjoying quite a bit of PEI lobster this summer and have been coming up with different ways to use lobster. Lobster kicks up this twist on a club sandwich to an entirely different level.  As a healthier alternative, creamy avocado and greek yogurt are used instead of mayonnaise.

I am entering this sandwich in Oroweat's America's Better Sandwich contest.


3 ounces cooked lobster
2 Tbl. greek yogurt
1/2 avocado, sliced
salt & pepper (optional)
2 slices bacon, cooked
3 small butter lettuce leaves
2 slices Oroweat 100% whole wheat bread

Toast 2 slices of Oroweat 100% whole wheat bread. Place lettuce leaves, avocado slices (salt and pepper, if using), and bacon on top of one slice of toasted bread. Chop lobster into bite sized pieces and toss in a small bowl with 2 Tbl. greek yogurt.  Place lobster mixture on top of bacon; top sandwich with second slice of toasted bread. Slice sandwich in half and enjoy.

Thursday, August 21, 2014

Throwback Thursday: Bo Bunny Mama-Razzi2

I dug deep into my stash to create this layout with Bo Bunny Mama-Razzi2 Collection for the Scrapbook {Express}ions blog. The collection is on sale for 50% off now at the Scrapbook Express store


Wednesday, August 20, 2014

Sisal Bowls

I've been creating a few Pinterest inspired projects for our cottage in Prince Edward Island. I am sharing some sisal bowls I created that were inspired by Hi Sugarplum and Brit + Co.  I have to say they turned out quite well and were pretty easy.
For the large bowl, which is about 6" in diameter, I used a terra cotta saucer (like you put put under a plant pot...what do you call those things?). I started by adhering the rope around the base of the saucer with my glue gun and worked around until it was the size I wanted. I have put some shells I collected from the beach in this bowl.

For the small bowl, which is about 4" in diameter, I just used the rope and started rolling it into a circle for the base then started stacking the rows of rope on top of the base. I placed sea glass that I have collected in this bowl and glued one of the starfish (that I collected and dried) onto the front of the bowl.

So....successfully nailed some Pinterest projects.

Tuesday, August 19, 2014

By The Sea

Yes, it's another cat layout. They are just such good subjects for photographs. These photos were taken on their first exploration of the beach at our cottage in PEI last October.

This layout is for the follwing challenges: Got Talent #11 Main Challenge at My Scraps & More to use at least 3 items that are fussy cut and get messy using paints or mists with your fingers, Scrap & Play Challenge #8 to see a layout of your four-legged friends, and sketch #275 from Creative Scrappers.
 

Thursday, August 14, 2014

Italian Mussels

On Prince Edward Island, Mussel Mania 2014 is having a home chef contest. I cooked up these tasty Italian Mussels last night.

I used a lot of local ingredients. Italian sausage from Mike's Queen St. Meat Market, mussels from the seafood market at Eden's Gate Restaurant, green onions and spinach from Balderston's Farm Market, and basil from my garden.

Italian Mussels

1/2 finely chopped onion
2 tsp. olive oil
One Italian Sausage link (about 4 oz.)
2 cloves garlic, minced
2 tsp. italian seasoning
1 tsp. dried red peppers (or more)
1/2 cup red or white wine (or broth)
16 oz. marinara sauce
1 heaping Tbl. pesto
One large handful fresh spinach
1-2 lbs. PEI Mussels
Fresh basil for garnish
Sliced crusty bread

Heat a large dutch oven over medium high heat and add olive oil. Add the chopped onion (I had some green onions that were almost the size of small shallots so I used the white part of the green onions) and cook for 3 minutes. Remove sausage meat from casing and add to dutch oven and cook 5 minutes, breaking into small pieces as it cooks. Add the garlic, italian seasoning and dried red peppers; cook for 2 more minutes. Add wine to deglaze the pan (you can use broth or even beer, or just skip this step). Add marinara sauce and pesto to dutch oven, cover with a lid, and turn heat to low. Allow to simmer about 30 minutes for flavors to marry, stirring occasionally. If it starts to burn or dry out too much, add a little more wine. You want the sauce to be fairly thick because the mussels will release their liquid. Turn the heat to medium and bring sauce to a light boil. Add the handful of spinach and mussels, cover with a lid, and cook for 8-10 minutes, or until mussels until all mussels are opened (discard any that do not open). Serve sprinkled with fresh basil and bread to soak up all the sauce.

Saturday, August 9, 2014

Paris Layouts

I've been creating with sketches from Let's Capture Our Memories.  I used sketch #83 for this layout and combined it with Week 10 Got Talent challenge at My Scraps & More to use a title in a language other than english, banners and one photo.


I used sketch #84 and combined it with Week 10 Got Talent mini challenge at  My Scraps & More to use a quilt pattern on the layout.
 



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