Wednesday, October 13, 2010
Cleaning/Organizing
Well these days I'm feeling really good about myself.. I'm not exactly always getting everything I want to get done in a day.. that being said the reason I feel so good is because I've already dumped out 4 kitchen sized garbage bags of "JUNK"!! I finally decided that anything that I have no need for and won't ever use again.. or that I haven't used in a while has got to go. Honestly I still have way to many boxes of stuff cluttering up space in our little house, and half of it I haven't looked at since I packed it before I got married, and probably never will again. So I decided anything like that is GOING, because I'm tired of boxes parked in my office creating a clutter! Eventually/hopefully things will be more organized in there so that I don't have to think about where I can find something that I need, which right now is in a box etc. So far I'm doing pretty good.. now I just need to get rid of.. aka sell my retired SU! products that are in boxes in my office. My brain has plenty of helpful ideas, but now I just need to see if I can't get something to work out for me! Anyway tomorrow is another day and I'm sure I'll spend a little time cleaning up again, like I have been these last few days!
Monday, October 11, 2010
Soon the excitement begins..
Well, I plan to make tomorrow my big day! I am going to open up my Etsy shop.. I need to finish an apron first and then the news will be out.. I'm currently working on a business card that I can send/hand out to everyone I meet, which has me super excited! Here is a quick look at that (it isn't completely finished due to my site not being up yet):
I used My Digital Studio to create it, and really like how it turned out.. now it is just going to need some fine tuning etc. and then off to the printer ::wink::
Anyway for now my Etsy store will be selling, several different styles of cute aprons, as well as nursing cover-ups. So if you are looking for something fun like that let me know and I can definitely get you set up with either one, or both! ;)
Thursday, October 07, 2010
Taking a Leap
Well tonight was the night that I decided to take a leap and hope that everything works out! Recently I decided that building my Stampin' Up! business was something that I seriously wanted to pursue, when I got an email about the Recruit Crew. Tonight was another step on the journey.. I started my U.S. Stampin' Up! website: http://www.stampinup.net/esuite/home/alisescreativity/ (there is also a link to your right). Unfortunately for my Canadian friends you can't order through this site.. but you can always go online to: http://www.stampinup.com/ECWeb/default.aspx and select me (Alise Van de Bruinhorst) as your demonstrator.
If you have any questions feel free to ask, and I will be more than happy to (try) answer them!
If you have any questions feel free to ask, and I will be more than happy to (try) answer them!
Pumpkin Spice Latte
Well, no more Starbucks necessary for the Pumpkin Spice Latte once you have this recipe!
If you are like me and love the Pumpkin Spice Latte this can save you a ton of money, because now you can make it at home!
Anyway here is the recipe:
Iced Pumpkin Spice Latte
2 cups milk
4 tablespoons canned pumpkin puree
2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
For Iced: Brew your coffee or espresso and let it sit out for a few minutes until it reaches room temperature. You could also put it in the fridge or freezer to speed up the cooling process.
In a saucepan combine milk, pumpkin and sugar and cook on low heat, stirring, just until the sugar and pumpkin are desolved. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a cup filled with ice. Add the espresso or coffee on top.
Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
For Hot: In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the hot espresso or coffee on top.
Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Enjoy! [:)]
Recipe was found on the following blog: http://www.acozykitchen.com/
Now happy Latte making!
If you are like me and love the Pumpkin Spice Latte this can save you a ton of money, because now you can make it at home!
Anyway here is the recipe:
Iced Pumpkin Spice Latte
2 cups milk
4 tablespoons canned pumpkin puree
2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
For Iced: Brew your coffee or espresso and let it sit out for a few minutes until it reaches room temperature. You could also put it in the fridge or freezer to speed up the cooling process.
In a saucepan combine milk, pumpkin and sugar and cook on low heat, stirring, just until the sugar and pumpkin are desolved. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a cup filled with ice. Add the espresso or coffee on top.
Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
For Hot: In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the hot espresso or coffee on top.
Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Enjoy! [:)]
Recipe was found on the following blog: http://www.acozykitchen.com/
Now happy Latte making!
Global Threat Levels Explained (humerous)
I found this online somewhere and decided to share it with you, because there is some interesting ones LOL :)
The English are feeling the pinch in relation to recent terrorist threats, and have therefore raised their security level from "Miffed" to "Peeved". Soon, though, security levels may be raised yet again to "Irritated" or even "A Bit Cross". The English have not been "A Bit Cross" since the blitz in 1940, when tea supplies nearly ran out. Terrorists have been re-categorized from "Tiresome" to "A Bloody Nuisance". The last time the British issued a "Bloody Nuisance" warning level was in 1588, when threatened by the Spanish Armada.
The Scots have raised their threat level from "Pissed Off" to "Let's get the Bastards". They don't have any other levels. This is the reason they have been used on the front line of the British army for the last 300 years.
The French government announced yesterday that it has raised its terror alert level from "Run" to "Hide". The only two higher levels in France are "Collaborate" and "Surrender". The rise was precipitated by a recent fire that destroyed France's white flag factory, effectively paralyzing the country's military capability.
Italy has increased the alert level from "Shout Loudly and Excitedly" to "Elaborate Military Posturing". Two more levels remain: "Ineffective Combat Operations" and "Change Sides".
The Germans have increased their alert state from "Disdainful Arrogance" to "Dress in Uniform and Sing Marching Songs". They also have two higher levels: "Invade a Neighbor" and "Lose".
Belgians, on the other hand, are all on holiday as usual; the only threat they are worried about is NATO pulling out of Brussels.
The Spanish are all excited to see their new submarines ready to deploy. These beautifully designed subs have glass bottoms so the new Spanish navy can get a really good look at the old Spanish navy.
Americans meanwhile, and as usual, are carrying out pre-emptive strikes on all of their allies "just in case".
Canada doesn't have any alert levels.
New Zealand has raised its security levels - from "baaa" to "BAAAA". Due to continuing defense cutbacks, New Zealand has only one more level of escalation, which is "I hope Australia will come and rescue us".
Australia, meanwhile, has raised its security level from "No worries" to "She'll be alright, mate". Three more escalation levels remain: "Crikey!", "I think we'll need to cancel the barbie this weekend" and "The barbie is cancelled". So far no situation has ever warranted use of the final escalation level.
The English are feeling the pinch in relation to recent terrorist threats, and have therefore raised their security level from "Miffed" to "Peeved". Soon, though, security levels may be raised yet again to "Irritated" or even "A Bit Cross". The English have not been "A Bit Cross" since the blitz in 1940, when tea supplies nearly ran out. Terrorists have been re-categorized from "Tiresome" to "A Bloody Nuisance". The last time the British issued a "Bloody Nuisance" warning level was in 1588, when threatened by the Spanish Armada.
The Scots have raised their threat level from "Pissed Off" to "Let's get the Bastards". They don't have any other levels. This is the reason they have been used on the front line of the British army for the last 300 years.
The French government announced yesterday that it has raised its terror alert level from "Run" to "Hide". The only two higher levels in France are "Collaborate" and "Surrender". The rise was precipitated by a recent fire that destroyed France's white flag factory, effectively paralyzing the country's military capability.
Italy has increased the alert level from "Shout Loudly and Excitedly" to "Elaborate Military Posturing". Two more levels remain: "Ineffective Combat Operations" and "Change Sides".
The Germans have increased their alert state from "Disdainful Arrogance" to "Dress in Uniform and Sing Marching Songs". They also have two higher levels: "Invade a Neighbor" and "Lose".
Belgians, on the other hand, are all on holiday as usual; the only threat they are worried about is NATO pulling out of Brussels.
The Spanish are all excited to see their new submarines ready to deploy. These beautifully designed subs have glass bottoms so the new Spanish navy can get a really good look at the old Spanish navy.
Americans meanwhile, and as usual, are carrying out pre-emptive strikes on all of their allies "just in case".
Canada doesn't have any alert levels.
New Zealand has raised its security levels - from "baaa" to "BAAAA". Due to continuing defense cutbacks, New Zealand has only one more level of escalation, which is "I hope Australia will come and rescue us".
Australia, meanwhile, has raised its security level from "No worries" to "She'll be alright, mate". Three more escalation levels remain: "Crikey!", "I think we'll need to cancel the barbie this weekend" and "The barbie is cancelled". So far no situation has ever warranted use of the final escalation level.
Tuesday, October 05, 2010
Sentimental
Well if there is anyone in this world that is way to sentimental at times, it is me!! I absolutely hate it that I am that way, but how can I not be about my bridal bouquet, when it looked as fantastic as it did on my wedding day (see picture above in blog title). I would never have traded my bouquet for anything, so I had my mom keep it and dry it for me after my wedding.. lets just say, my own fault that it didn't work out better because I didn't leave more specific instructions on how to dry it etc. So the centre roses got a little moldy and started falling off. Mom brought it to me anyway the first time that they came for a visit after the wedding, but told me that if I were her I should throw it away.. What do you think I did.. haha nope I kept it as a matter or fact for another whole year and almost 3 months!
Till today, it is declutter time in my house so it just had to go which made me very sad.. so I took a few pictures of what it looked like now, and then pulled it apart contemplating what would happen if I went out and bought some fresh roses to put in the centre and dry. See I told you someone is way to sentimental! Anyway so need I say more, I threw it away before I could ponder that thought anymore!
Here are the pictures!
So there it is..
Till today, it is declutter time in my house so it just had to go which made me very sad.. so I took a few pictures of what it looked like now, and then pulled it apart contemplating what would happen if I went out and bought some fresh roses to put in the centre and dry. See I told you someone is way to sentimental! Anyway so need I say more, I threw it away before I could ponder that thought anymore!
Here are the pictures!
Monday, October 04, 2010
Jalapeno/Habanero Hot Sauce
Well same as with the Tomato Sauce, I looked online and came up with my own recipe from there. I have to give my hot sauce an atomic rating according to John LOL :) I'm telling you though it is super duper hot! I tried a tiny tiny little bit on the tip of a spoon and let me tell you I didn't know how fast I needed to grab a glass and get some milk in it and into my mouth! IT WAS ON FIRE ::PHEW:: I think I lost a few tastebuds on the tip of my tongue through the process as well. I also found out that breathing any of it in while chopping, or even rinsing it down the drain.. well not so pleasant and I spent the next few hours hacking because of the fumes! Anyway enough said.. here is the recipe and some pictures :)
Habanero/Jalapeno Hot Sauce
1/2 cup Red Onion, finely chopped
1/4 cup Lemon Juice
1/2 tsp Salt
2 tsp Oregano
2 Tbsp Olive Oil
1 tsp Ground Cumin
1/4 tsp Sugar
1/2 Cup white vinegar
1/4 tsp Black Pepper
1/4 cup Fresh Parsley, finely chopped
15 Habanero Peppers, finely chopped
12 Jalapeno Peppers, finely chopped
Chop 1/2 the Habanero and Jalapeno Peppers, put the rest through blender to make a paste. Add water till it starts to blend well making a thick paste. Add this to the pan with the finely chopped peppers, mix well adding the rest of the ingredients. Bring to boil, and then cook on medium to low heat for 20 minutes stirring occasionally. Pour into Jelly size jars and can.
I think I doubled the recipe, and ended up with exactly 12 jelly jars full. Keep in mind that I didn't do exact measurements for the peppers and if using bigger sized peppers you will use less than what I did.
Now for the pictures:
Habanero/Jalapeno Hot Sauce
1/2 cup Red Onion, finely chopped
1/4 cup Lemon Juice
1/2 tsp Salt
2 tsp Oregano
2 Tbsp Olive Oil
1 tsp Ground Cumin
1/4 tsp Sugar
1/2 Cup white vinegar
1/4 tsp Black Pepper
1/4 cup Fresh Parsley, finely chopped
15 Habanero Peppers, finely chopped
12 Jalapeno Peppers, finely chopped
Chop 1/2 the Habanero and Jalapeno Peppers, put the rest through blender to make a paste. Add water till it starts to blend well making a thick paste. Add this to the pan with the finely chopped peppers, mix well adding the rest of the ingredients. Bring to boil, and then cook on medium to low heat for 20 minutes stirring occasionally. Pour into Jelly size jars and can.
I think I doubled the recipe, and ended up with exactly 12 jelly jars full. Keep in mind that I didn't do exact measurements for the peppers and if using bigger sized peppers you will use less than what I did.
Now for the pictures:
This last picture doesn't really have anything to do with the Hot Sauce, but more with the previous post where I had a picture of my Parsley.. I had an ice cream bucket full that I dried.
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