First Challenge for NSD-Mother's Day Card

I have seen so many beautiful Mother's Day projects posted online. Most have flowers or butterflies or flourishes. Well, my Mother loves dogs (really loves dogs). Therefore, I pulled out my trusty Create a Critter to make a card especially for her.




I am entering this card for My Pink Stamper #1 challenge to create a Mother's Day project.

I am also entering this card in the Fantabulous Cricut Mom's Day challenge.

I Cuttlebugged the grass, therefore this card also works for the Cuttlebug blog Mom's month challenge. (I like the idea of a month celebrating Moms.)

Lastly, I have discovered a new website with challenges called The Scrap Beach. I am entering their 6th challenge posted yesterday.

National Scrapbooking Day 2010

Is it possible to have a paper hangover?

On Friday. I received my Gypsy in the mail! Yeah! On Friday. I realized that I needed to upgrade my computer to run my Gypsy! Boo! Here is Gypsy that I cannot connect. So now I'm waiting for my Mac upgrade package...



In the meantime, I participated in National Scapbooking Day completing many challenges. It seemed to work well because I need many cards and projects completed anyways with Mother's Day, birthdays and the end of the school year approaching. This is how my one 12X12 mat looked at the end of the day.

Lemon chicken and asparagus

With DH bringing home fresh asparagus from the local area farm everyday
m trying to think of ways to use it other than the usual, roasting or boiling etc.
Something spring time was what I was looking for and found a recipe from Canadian Living .
I followed the recipe fairly closely; what cook doesn't change a thing here or there .
Having used Can. Living recipes before; found them rather under spiced so did add bits of herbs and lemon more. Changes made are in brackets.
Serves 4
1 bunch asparagus spears, (about 1 lb)
1 lb( boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 tbsp vegetable oil
1 onions, chopped
2 cloves of garlic, minced
1/4 tsp dried thyme (1 tsp thyme)
1 cup sodium-reduced chicken stock
2 tbsp lemon juice (3 tbsp Lemon juice)
1 tbsp cornstarch
1 tsp grated lemon rind (used 2 tsp lemon rind)
Cut asparagus on diagonal into 1-inch lengths; set aside.
Cut chicken into 1-1/2 inch
cubes; sprinkle with salt and pepper.
In large skillet, heat half of the oil over medium-high heat; brown chicken, about 6 minutes. Transfer to plate.
Add remaining oil to pan; fry onion, garlic and thyme, stirring occasionally, until onions are softened, about 3 minutes.

Return chicken and any accumulated juices to pan. Add asparagus and chicken stock; cover and simmer until asparagus is tender-crisp, about 2 minutes.(I cooked it about 5 minutes on low to get to the stage of tender I liked.)
Meanwhile, whisk together lemon juice, cornstarch and lemon rind; add to pan and cook, stirring, until thickened, about 1 minute. (2-3 minutes wanted to make sure the cornstarch came to a boil)

Would be lovely served on rice or with a simple salad on the side .
Kept mine plain......... just a sprinkle of chives fresh from the garden.
One of the best things ,calorie wise 202 per serving 6 g. fat; surprising as this is a rich tasting dish.