My card for a new challenge

I have been getting requests for a new challenge, so today (and yesterday) I worked on this card.

I have lots of hours creating this card as it just didn't come together.  I can't tell you how many times I changed the color of the heart.  Then when it dried the color changed and was totally different from what I had planned.  Have you ever had that happen?

 

I first cut out a country looking heart, covered it with gesso, then covered it with gauze.  After it dried, I fan folded it to get it a pleated look.  The paper is an older collection from Heartfelt Creations.  It is actually more olive green than it shows here.  I distressed all the edges to give it a vintage look,  sewed some on the sewing machine, added 1/2 of a dolly.  Oh. I also used a new embossing folder to make the lines.   I hope you like it.  Please let me know what you think.

 

 

 

You can make as many cards this week as you have time to get done.

 

Below is what you need to do for this week's challenge

• Do a vintage theme
• Distress the edges
• Add several layers

 

You will have until Monday September 22 morning 6:00 AM EST to link your project.

 

A winner will be chosen from a random drawing for week #22 and the winner of the challenge will be announced September 23.

 

 

 

 

 

 

 

 I am also entering this card in the http://frillyandfunkie.blogspot.com/2014/09/from-heart.html

FRESH PASTA

I prepared this dish for our supper last night.  I do have to say it was probably one of the best (not counting our family goulash) I have fixed all summer.  And, Jon like it too so that is always good. 
I created this recipe last summer (and fortunately saved it) by combining a couple recipes I saw online.


1/4 cup fresh basil
1 tablespoon flat leaf parsley
2 garlic buds
1/4 cup extra virgin olive oil (I used herb and garlic)         Salt and pepper   

Run this through a food processor or chop by hand and then add the olive oil.

Then add: 2 large Chopped tomatoes and pulse until everything is combined.Add 1 pound Italian cooked and drained sausage. Cook 1 Pound Angel Hair or regular Spaghetti, drain and add the above mixture.
Once slightly cooled add 1 1/2 cups Romano cheese

Jon asked me to add some meat next time, hamburger or sausage.  So I did.  Personally. I would just soon to have it without it.

Even better the next day.