Thursday, December 31, 2009
Tuesday, December 29, 2009
- Become a follower = you are entered 1 x (if you are already a follower, don't worry you're already entered)
- Post the FREE BASIC GREY Blinkie with the link back here = 1x
(post a comment here with the link to your blog)
- Dedicate a blog post to this contest = 1x
(post a comment here with the link to your blog)
- Tell your friend about us = 1x
(they will have to leave a comment here saying who sent them)
- Twitter about this contest = 1x
(send us a tweet about it to GETSKETCHY or leave a comment here telling me you did)
- Participate in the TRASH TO TREASURE challenge = 5x
Monday, December 28, 2009
Scrapbook & Cards Today, in partnership with designer Davinie Fiero and sketch artist Becky Fleck, are pleased to offer its readers Project 12 on the Scrapbook & Cards Today blog!
Here is how it works:
Becky will post on the blog a beautiful double page sketch on the last Saturday of each month for use the following month. Davinie will post a page example to get your creative juices started!
When the new sketch is revealed, everyone who has sent us (Scrapbook and Cards Today) an image or a gallery link of their completed page for the previous month, will be entered into a drawing to win a fabulous prize from one of our advertising partners!
In order to be entered into a challenge simply create a layout and link it to the monthly challenge thread by the 20th of the month or send it to Scrapbook and Cards at email@example.com with “Project 12” in the subject line. That means January’s sketch will be due on February 20th and so on. For a second chance to win, link your layout to Davine's blog at http://davinie.blogspot.com/ and the corresponding challenge thread.
The first sketch and official launch of Project 12 was on December 26th! Without further ado, below is the January sketch for the Project 12 challenge, 2010:
Here is the timeline of new sketch releases and reveal dates for the year!
January sketch and official launch: December 26th
February sketch: January 30th
March sketch and January reveal: February 27th
April sketch and February reveal: March 27th
May sketch and March reveal: April 24th
June sketch and April reveal: May 29th
July sketch and May reveal: June 26th
August sketch and June reveal: July 24th
September sketch and July reveal: August 28th
October sketch and August reveal: September 25th
November sketch and September reveal: October 30th
December sketch and October reveal: November 30th
Final album reveal and prizes: January 15th, 2011
Wednesday, December 23, 2009
Tuesday, December 22, 2009
The following recipe is an adaptation from Betty Crocker that will wow your taste buds.
Cheesy Spinach Artichoke Dip
1/2 cup mayonnaise or Greek yogurt
1/2 cup ranch salad dressing (I use Hidden Valley Light)
1 cup freshly grated Parmesan, Ramono, or Asiago cheese (I use a Ramono/Asiago combo)
1 can (14 oz) or 1 jar (12 oz) artichoke hearts, drained and coarsely chopped
1 box (9-10 oz) frozen chopped spinach, thawed and squeeze to drain
1/3 cup shredded Monterey Jack cheese (I use a combo of Colby & Monterey) for topping
- Heat oven to 350 degrees.
- Mix mayo, dressing, and Parmesan cheese in a bowl.
- Stir in artichokes and spinach.
- Spoon into a 1-quart casserole.
- Sprinkle with Monterey cheese.
- Cover and bake for 20 minutes or until cheese is melted.
Friday, December 18, 2009
Wednesday, December 16, 2009
Hope to see you there!
Tuesday, December 15, 2009
These apple cider doughnuts -- dense, richly spiced and with a faint taste of buttermilk -- are adapted from a recipe by pastry chef Lauren Dawson from Hearth restaurant in New York City's East Village. Hearth serves the doughnuts with applesauce and whipped cream.
1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons butter, at room temperature
1 cup granulated sugar
1/2 cup buttermilk (low-fat or nonfat work fine)
Vegetable oil for frying
1 cup confectioners' sugar
2 tablespoons apple cider
For the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners' sugar and the cider until the mixture is smooth. Set aside.
Saturday, December 12, 2009
Chocolate Covered Cherry Cookies (oh yum!)
1/2 cup butter
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries
*Preheat oven to 350 degrees F (180 degrees C).
*Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.
*Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.
*Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.
*In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
*Bake for 10 minutes.
Yes, cover the cookies with the frosting mixture before baking. This is not a mistake as it makes the frosting almost fudge like.
Recipe courtesy of AllRecipes
The large scallop cirlce is 3" (cut 9), medium is 2" (cut 7), and the circle for the head is 1" (cut 5). Trim the tops and bottoms of the 3", 2", and 1" balls so they sit flat and can easily be glued together. Use glue that is tacky and dries quickly. I used Alene's glue but you could also use a glue gun.
For the hat, I used two 1 " black circles glued together for the brim, a 1/2" strip of black paper (about 4" long), and two 3/4" circles glued together for the top of the hat.
The eyes are beads from my stash, the buttons are attached with pop dots, and the scarf was just a leftover piece of ribbon that I glued on at the very end.
Wednesday, December 2, 2009
HG's H-O-T Hot Boneless Buffalo Wings
Ready for a crispy, hot boneless buffalo wing swap? You BETTER be. These spicy nuggets will blow your mind! And for an all-out b-wing experience, serve 'em with celery sticks and some low-cal bleu cheese or ranch dressing (mmmm!)...
8 oz. raw boneless skinless lean chicken breast, cut into 10 nugget-shaped pieces
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1 oz. (about 14 crisps) Pringles Light Fat Free Potato Crisps, Barbecue (or another fat-free BBQ-flavored potato chip)
dash onion powder
dash garlic powder
dash cayenne pepper
dash black pepper
Preheat oven to 375 degrees.
Crush potato crisps completely and, in a small dish, mix with cereal crumbs. Add a dash of each of the seasonings and mix well.
Place chicken pieces in a separate dish, and cover and toss with Frank's RedHot.
Spray a baking pan with nonstick spray.
Give each chicken piece a shake (so it's not dripping with RedHot), and then coat it evenly with the crumb mixture.
Lay the battered nuggets on the baking pan. Place in the oven, and bake for 10 minutes.
Then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout. MAKES 2 SERVINGS
5 wings (half of recipe) Calories: 175Fat: 1.5g Sodium: 1,153mg** Carbs: 14g Fiber: 4g Sugars: <1g Protein: 27g Weight Watcher POINTS® value 3*
Thursday, November 26, 2009
Sunday, November 22, 2009
The second item is a hand made pumpkin created with 11 scalloped ovals (Marvy punch)trimmed in Tim Holtz Distressed Ink all glued together. I did not think of this idea and as soon as I can find the blog that I copied this idea from, I will link it here with the complete directions.
And here are the two together as a place setting.
Hope you enjoyed these two projects. Later in the week I will be showing a decorated box (or two) filled with homemade fudge. Perfect for holiday gift giving.
- Preheat oven to 350 degrees.
- Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick.
- Remove chicken from the bag, and season to taste with salt and pepper on both sides.
- Lay the chicken flat and spread the cheese wedge over it.
- Evenly layer the ham slices on top of the cheese.
- Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.
- Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.
- Bake in the oven for 20 minutes.
- Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through.
New challenges will be posted on alternate Fridays. "fussy and fancy" or "clean and simple"--all styles of cards/papercrafts are welcome. You may combine your entry with as many challenges as you like. Please enter only NEW creations; do not backlink to previous posts.
Post your entry on your blog with a link to our challenge before 9:00 p.m. PST (GMT -8) on the Thursday prior to the new challenge, and use the Mr. Linky widget to link to your project's post--NOT just your blog.
The winner of the prize drawing will be chosen byRandom.org, and will be announced on Friday mornings, and the new challenge will be set soon after. The Fussy and Fancy Friday Top 5 will be chosen by our Design Team, and will also be announced on Fridays.
Friday, November 20, 2009
Healthified Pumpkin Cheesecake
1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
4 packages (8 oz each) fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup granulated sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 tablespoons brandy, if desired
1/4 cup Gold Medal® all-purpose flour
2 to 3 teaspoons pumpkin pie spice
1 cup frozen (thawed) fat-free whipped topping, if desired
Ground nutmeg, if desired
1. Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
2. Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
4. In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
5. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
6. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.
1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 11g % Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 c Dairy
*% Daily Values are based on a 2,000 calorie diet.
Thursday, November 5, 2009
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried basil leaves
1 clove garlic, finely chopped
1/4 cup fat-free egg product
12 stone-ground wheat crackers, crushed (about 1/2 cup)
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 cup Muir Glen® organic Italian herb pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)
High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.
1 Serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 3g); Protein 38g % Daily Value*: Vitamin A 80%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 1/2 c Dairy, 4 oz-equivalents Meat & Beans *% Daily Values are based on a 2,000 calorie diet.
Saturday, October 31, 2009
Following the diaper fold pouch demo from SplitCoast Stampers and the Itty Bitty Betty - Witches Costume from Pink Cat Studios, I also created this container to hold a few pieces of chocolate and a light up pen.
Friday, October 30, 2009
And don't forget to join in on their weekly sketch challenges at Sweet Stop Sketches. New challenges are posted every Saturday.
Monday, October 26, 2009
Tragic Magic by author Laura Childs
The next Scrapbooking mystery takes readers back to New Orleans, where there are spookies, foodies-and crafty killers. Carmela, owner of Memory Mine scrapbook shop, and her best friend, owner of Juju Voodoo, have a big project. Melody Mayfeldt is converting an old mansion in the Faubourg-Marigny district into an unforgettable haunted house for those who flock to New Orleans for a creepy fix. She needs Carmela's crafty touch to make the Medusa Manor come to life in time for the upcoming horror convention. But Melody takes her house haunting too seriously-especially when her flaming body comes crashing through a tower window to 'welcome' them to the job. Sure there's been an increased trend in murder lately, but someone specifically wanted Carmela's client very dead. Carmela's in some deep gumbo again and needs to crop out a killer from the throngs of people flocking to New Orleans. Then maybe it won't be so hard living in the Big Easy.
Inked Up (A Stamping Sisters Mystery) by author Terri Thayer
Halloween is scarier than ever in Aldenville, Pennsylvania, when professional rubber stamper April Buchert discovers a dead body in a "haunted" corn maze. The police suspect the victim's husband murdered her, but April knew the couple, and she and the Stamping Sisters are determined to find the real killer before he catches another in his murderous motif.
Spin a Wicked Web: A Home Crafting Mystery by author Cricket McRae
Soapmaker Sophie Mae Reynolds and police detective Barr Ambrose are back in their third enjoyable adventure in small-town Washington State. Sophie has become involved in the Cadyville Regional Arts Co-op (CRAC), where she is learning how to spin wool from one of the other crafters. Then a fellow member of the co-op is strangled—using Sophie’s first skein of yarn. To make things worse, Barr wants to have a “talk.” While the first two mysteries in this series involved crimes that looked like accidents, this time it is a straightforward murder, and it looks like the killer is going to get away with it. Ultimately, of course, Sophie and Barr sort it all out, and along the way, we learn more about fibers, weaving, and soap lore, and we are entertained by McRae’s clever analogies linking weaving yarn and unraveling the clues that will unmask the murderer. The wide variety of interesting hobbies represented among the co-op members leaves the door open for Sophie Mae to explore additional crafts and more lovably eccentric small-town characters in her future outings.
Cutwork (Needlecraft Mystery) by author Monica Ferris
After an artisan is murdered at the Excelsior, Minnesota, art fair, everyone is on pins and needles. It's up to needlework shop owner Betsy Devonshire to figure out who had designs on the dead designer.
Divine Influence - We created this blog to showcase 'Divine' Crafty Creations from all parts of the globe! Especially picked and showcase by our very own Divine Gals! You will find some crafters are features more than once, this is because it's their 'creation/s' that are inspirational and not the blog that's being featured ;-)
Today's feature is Melissa from Creating from the Heart. I have been a follower of her blog for a while now and really love her designs. Here are a few items that were just published in CardMaker magazine:
If you agree that Melissa's does beautiful work, send her some love via comments on her blog!
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
1 tube (4.25 oz) Betty Crocker® yellow decorating icing
Miniature candy-coated semisweet chocolate baking bits
1 tube (0.68 oz) Betty Crocker® black decorating gel
- Heat oven to 375°F.
- In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of each eye.
Recipe courtesy of Betty Crocker website
Candy Corn Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
Orange paste food color
2 oz semisweet chocolate, melted, cooled
- Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
- Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough.
- On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan.
- Refrigerate 1 1/2 to 2 hours or until firm.
- Heat oven to 375°F.
- Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
- Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Sunday, October 25, 2009
Candy Corn Pudding
Instant or cooked butterscotch pudding (bottom layer)
Instant or cooked vanilla pudding (dyed with yellow food coloring) for the middle layer
Cool Whip or whipped topping (top layer)
Wouldn’t this make a great treat for a Halloween party or even Thanksgiving?
While you are there, check out the rest of Jewel's blog. She has some great Halloween and fall projects.
At ScrapbookSteals.com you'll find one hot scrapbooking product every day at 50-80% off until it sells out. It's not just a deal, it's a steal! A 'ScrapbookSteal'!
They offer one amazing steal a day at 9am MST until it sells out. Check back daily to see what's new.
Peachycheap.com is an online store that sells one scrapbook product at a time at an awesome price.
Here’s how it works:
· Peachy Cheap sells one deal per day until it is gone.
· Everything is discounted up to 99% off retail price so they sell out fast.
· Act fast or you will miss out, once they are gone, they are gone.
· Shipping varies depending on the weight and handling. Most packages ship within 2-3 business days.
At CropChocolate.com™, we sell all-things scrapbook. But here's the catch, we only sell one item at a time – at a delicious price. Every day several items will be posted – so act fast – a limited quantity will be sold at deeply discounted prices. No time to let it temper.
Tuesday, October 20, 2009
Maria promises to post each day an organization challenge and when done, she'll post an update with a photo of the completed task.
Today's challenge is to fold, hang, and put away all your clean laundry. I know I have a few laundry baskets that have clean laundry in need of folding & putting away so I will be joining today's challenge.
HG's Stuffed Chick Cordon Bleu
One 5-oz. raw boneless skinless lean chicken breast cutlet
1 wedge The Laughing Cow Light Original Swiss cheese
1 oz. (about 3 slices) 97 - 98% fat-free ham slices
salt and black pepper, to taste
Preheat oven to 350 degrees.
Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.
Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.
Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.
Bake in the oven for 20 minutes. Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through.
Serving Size: 1 chicken cordon bleu (entire recipe)
This week's challenge is called Office Supplies. Angela and Christine challenge you to take on Office Supplies of all kinds: brads, staples, file folders, legal or notebook paper, paper clips...you name it! We all have some of these in our stash - now show everyone how you creatively use them!
Saturday, October 17, 2009
Tuesday, October 13, 2009
To get the ball rolling, I am including a recipe for Healthy Lasagna that is very weight watching friendly.
Makes 12 servings
9 uncooked lasagna noodles
1 lb extra lean (90%) ground beef
2 cloves garlic, finely chopped
1 jar pasta sauce (approx 25.5 oz)
1 ½ Italian seasoning
1 contaner (15 oz) reduced fat ricotta cheese
2 cups shredded reduced fat mozzarella cheese
1/3 cup shredded Parmesan cheese
Spray 13x9 inch baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
Meanwhile, in 12 inch skillet, cook beef and garlic over medium high heat for 5 to 7 minutes, stirring frequently until beef is throughly cooked; drain grease. Stir in pasta sauce and Italian seasoning. Heating to boiling, stirring occasionally. Remove from heat.
Heat oven to 350 degrees. In medium bowl, beat egg slightly. Stir in ricotta cheese until blended. Drain noodles. Spread about ½ cup sauce mixture on bottom of baking dish. Top with 3 noodles, 1 ½ cups of sauce mixture, half of the ricotta mixture, and ¾ cup of mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce, and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15 piece of foil with cooking spray and cover lasagna.
Bake 45 minutes. Uncover and make 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
1 serving – 240 calories (calories from fat 80)
Total Fat 9 g
Cholesterol 60 mg
Sodium 400 mg
Fiber 2 g
Sugars 5 g
Protein 20 g
For additional fiber (and veggies), add 10-16 oz drained thawed spinach and 2 cans drained mushrooms to sauce mixture.
Thursday, October 1, 2009
Monday, September 21, 2009
During the months of September and October DRS Designs will be collecting as many holiday and winter themed cards as you can make!!
To inspire you further DRS Designs will be offering a Total of 4 prizes!! Two prizes will be awarded at the end of each month (September & October):
The stamper who has sent us (DRS Designs) the most cards during that month will win a $50 DRS Designs Gift Certificate!!
We (DRS Designs) will pick our favorite card of the month that uses only DRS Designs Rubber Stamps and that stamper will win a $25 DRS Designs Gift Certificate!
Please be sure to get your card donations to DRS Designs by October 26th so they can be distributed in time for the holiday rush! Also, please be sure to include an envelope for each card donated.
217 Greenwood Avenue
Bethel, CT 06801
*************Remember - NO GLITTER for soldier safety reasons!!!*********************
Tuesday, September 15, 2009
Here is the finished project:
And a close-up so you can see the cute bat digi-stamp:
Who wouldn't like to receive this as a party favor?!
These were really easy to print, add Stickles and wiggle eyes, and cut out. Can't wait to make more and give out for Halloween.
Monday, September 14, 2009
So hop on over to the Sketchy Thursdays blog and sign up to become a follower. While you are there, read about the lovely ladies that make up the design team.
Here is a close-up so that you can see the Stickles on the stem and eyes.
And what they look like in a decorative container all ready for gift giving:
These were so easy to create and would make a great teacher gift, treats for your co-workers, party favors, and treats for the kids.
Friday, September 11, 2009
BY THE PRESIDENT OF THE UNITED STATES OF AMERICA
Through the twisted steel of the twin towers of the World Trade Center, the scarred walls of the Pentagon, and the smoky wreckage in a field in southwest Pennsylvania, the patriotism and resiliency of the American people shone brightly on September 11, 2001. We stood as one people, united in our common humanity and shared sorrow. We grieved for those who perished and remembered what brought us together as Americans.
Today, we honor the lives we lost 8 years ago. On a bright September day, innocent men, women, and children boarded planes and set off for work as they had so many times before. Unthinkable acts of terrorism brought tragedy, destruction, pain, and loss for people across our Nation and the world.
As we pay tribute to loved ones, friends, fellow citizens, and all who died, we reaffirm our commitment to the ideas and ideals that united Americans in the aftermath of the attacks. We must apprehend all those who perpetrated these heinous crimes, seek justice for those who were killed, and defend against all threats to our national security. We must also recommit ourselves to our founding principles. September 11 reminds us that our fate as individuals is tied to that of our Nation. Our democracy is strengthened when we uphold the freedoms upon which our Nation was built: equality, justice, liberty, and democracy. These values exemplify the patriotism and sacrifice we commemorate today.
In that same spirit of patriotism, I call upon all Americans to join in service and honor the lives we lost, the heroes who responded in our hour of need, and the brave men and women in uniform who continue to protect our country at home and abroad. In April, I was proud to sign the bipartisan Edward M. Kennedy Serve America Act, which recognizes September 11 as a National Day of Service and Remembrance. Originated by the family members of those who lost loved ones on 9/11, the National Day of Service and Remembrance is an opportunity to salute the heroes of 9/11, recapture the spirit of unity and compassion that inspired our Nation following the attacks, and rededicate ourselves to sustained service to our communities.
Throughout the summer, people of all ages and backgrounds came together to lend a helping hand in their communities through United We Serve. As this summer of service draws to an end, we renew the call to engage in meaningful service activities and stay engaged with those projects throughout the year. Working together, we can usher in a new era in which volunteering and service is a way of life for all Americans. Deriving strength from tragedy, we can write the next great chapter in our Nation's history and ensure that future generations continue to enjoy the promise of America.
By a joint resolution approved December 18, 2001 (Public Law 107-89), the Congress has designated September 11 of each year as Patriot Day, and by Public Law 111-13, approved April 21, 2009, has requested the observance of September 11 as an annually recognized National Day of Service and Remembrance.
NOW, THEREFORE, I, BARACK OBAMA, President of the United States of America, do hereby proclaim September 11, 2009, as Patriot Day and National Day of Service and Remembrance. I call upon all departments, agencies, and instrumentalities of the United States to display the flag of the United States at half-staff on Patriot Day and National Day of Service and Remembrance in honor of the individuals who lost their lives as a result of the terrorist attacks against the United States that occurred on September 11, 2001. I invite the Governors of the United States and the Commonwealth of Puerto Rico and interested organizations and individuals to join in this observance. I call upon the people of the United States to participate in community service in honor of those our Nation lost, to observe this day with other ceremonies and activities, including remembrance services, and to observe a moment of silence beginning at 8:46 a.m. eastern daylight time to honor the innocent victims who perished as a result of the terrorist attacks of September 11, 2001.
Thursday, September 10, 2009
Susan is going to be demonstrating live how to make what she calls "an awesome accordian album". Here are all the details:
1. Thursday, September 10th - 6pm PDT, 7pm MDT, 8pm CDT and 9pm PDT
2. You need a password, so please email Susan at firstname.lastname@example.org
3. Supplies for tonight's "Awesome Accordion Album":
one 12"x 12" piece of cardstock, for interior pages
one 12"x 12" piece or contrasting cardstock
two 12"x 12" coordinating patterned papers, double sided/match cardstock
two 12"x 12" matching patterned papers, for your two covers
two pieces of chipboard 6.25"x 6.25" (cereal box, notebook backs, etc.)
coordinating 18" of ribbon - if ribbon is your "thing"
THEN, you can decorate using your favorite dies, after the show!
Hope you can join me and all the other ScrapyLand followers!
1 sheet of pattern paper cut into 2 3/4" circles (used Stampin' Up punch)
Batty for You stamp - Stampin' Up
1 sheet of black cardstock cut into 2" scallop circles (used Stampin' Up punch)
white gel pen or tiny hole punch
Doesn't this make a cute gift idea?!
Wednesday, September 9, 2009
Thursday, September 3, 2009
I decided to make my own pattern paper by randomly stamping on recycled paper. While the cupid stamp is from a Valentine collection, I thought she was perfect for an anniversary card. What do you think?