Whooooo goes there?

I've had these packages of reproduction Beistle Halloween decorations for a looooooong time. They so neatly stack within the already enormous pile of Halloween postcards, papers, cards, etc that store within a special Halloween bin. And for the past couple of years I keep thinking to myself "Self, those repro Beistle decs would be fun to alter a little bit. Give 'em some oomph, some pizzazz and more importantly, some glitter."

Unfortunately the dark, rainy weather is making for a subpar photograph, but the idea is still there I hope. I started with a basic light cardstock weight owl Halloween decoration. Applied glitters & Ranger stickles liberally to the eyes, moon, branch and various highlight points.

Wait to dry. Eat some of the Halloween candy I'm supposed to be saving for Saturday.

Dedice that's not enough glitter, so choose more highlight points.

Wait to dry. KitKats are toast.

I took a little black glittered star, wired it and threaded it through the owl's perch. Darn, no candy break here. So, I gathered a length of crepe paper and attached it to the back to form a collar for my owl. There's glue there, right?

So, wait to dry. I'd hate to be allergic to peanuts because Reeses are straight from heaven.

Last step is to make a little Trick or Treat banner by cutting it, glittering it and attaching to my owl. Yes, more drying glue!

Wait to dry. Um, must run to store for more Halloween candy, but at least the owl looks good! If I had more candy, I might tackle another sign, but as it is, my waistline, nor my pocketbook needs more repeat episodes. For this year at least. There's always next H-Owl-oween!

Baby Boo

Fall is usually my favorite season, but I haven't been able to throw my energy into it this year. The kids have noticed the distinct lack of Halloween decor & kind of freaked. Did this mean there wasn't going to be any Halloween themed sugar product in the house? What horrors!

So I spent a couple of hours making them a card...

Plain white cardstock, ancient Creative Memories circle cutting system, old Hero Arts stamps (one a Christmas stamp), Distress Inks, embossing powders, old paper, a bit of free hand cutting and the use of an embossing gun to 'burn' the edges of the skull. Not exactly frightful, but he's got a little bit of personality, eh?
Then, I have a couple of fellow Fright Loving Fiends, er, I mean, Friends, who are really into the holiday, so I had to make them something right ?

This card didn't take nearly as long, but I think it is a great deal more macabre than Mr. Skully Card. When hubby and I went to Paris, one of the places we visited was the Paris Catacombs where the remains from several Paris cemeteries were moved, 'artfully' arranged and are now a tourist attraction. The remains of several famous people of the French Revolution are stored in the Catacombs, including, Robespierre and possibly Marie Antoinette.Simple yes, but freaky fun. I used Sepia Glossy Accents to highlight the skulls and brown crackle paint around the edges to convey the dark, dank atmosphere of the catacombs. The glossy accents really make the skulls pop out of the photo.

Hubby and I were recently able to take in a little spirited fun. A couple of weeks ago, we went to an early showing of the movie, Paranormal Activity. I like to be on the edge of my seat for a good scary movie, but not slasher films. This is right up there in my top 3 Fright Flicks ever now. The others being The Changeling with George C. Scott and a toss up between The Ring or The Descent. Check out the trailer for Paranormal here: Paranormal Activity

Go see it and then lose some sleep like I did when hubby went out of town for a few days. You'd never imagine how many things so bump in the night when you're lying wide awake at 2:30 a.m. Bwahahahahaha....

Thank you

I don't know how else to say it, but thank you to for the support, prayers and thoughts. Thank you for sharing your own stories. Thank you for the listening ears, the shoulders and the chocolate whether real or cyber.

We are still at the beginning of a very long journey.

But life goes on. It must.

Don't do sadness

A little over a week ago, we got the call a parent never wants to hear. My son had tried to harm himself. Thank God he wasn't successful in his attempt and has started to get help, but for now, each day feels as though we are breathing in heavy air. It's an intense labor we have no control over.

Hubby and I are tired. We each handle stress differently, so that is its own struggle.

Our daughters seem okay, but having been through similar situations, I know that 'not okay' is like milk simmering in a saucepan and 'okay' is the thin skin that forms at the top, easily broken.

I usually try to keep the blog on the light side, but in this case, I'd rather have all the prayer and thoughts I can muster for my child and my family rather than pretend that it's all 'okay'.

Makin' Hay While The Sun Shines

We've all heard the term "making hay while the sun shines". This is a folksy way of saying, you've got to get the work done while you can.

In August, when the garden is bursting, I've got to put in the work with the harvest while it's still going which has meant a very busy few weeks. Before, during and after regular work hours, I've been making tomato sauce, drying tomatoes, churning out pesto, roasting peppers, freezing veggies and more. This is what I get when I innocently plant a modest few plants around Mother's Day; paybacks for my naive ambitions.

But, it's therapeutic work. There's no denying, I've had a summer of the Drama Llama. Lots of situations out of my control, but which still very much effect me and those I love the most. Spending the time outdoors pulling weeds, propping up vines, picking fruit and bringing in the fruits of our labors opens up the mind to think, process and work outside the box.

This has meant precious little time to be artfully inclined in the tiny studio, but I feel no less creative when I'm chopping, stirring or tasting something that's been kissed by the sun and infused with great flavors. It's a different kind of process, but equally satisfying.

So, the tomatoes are still madly producing and the recipes keep coming...

First is one that uses the Tipsy Tomato Sauce as a base for Pizza Sauce. We make a lot of pizza and while some members of the family like less sauce and some like more, we all agree that this sauce is 'just right' for us. My son even took a jar to college with him last week.

Pizza Sauce
1 3/4 C. Tipsy Tomato Sauce
1/2 C. tomato paste
2 small cloves garlic minced
1/2 ts. dried oregano or 1 ts. fresh oregano, chopped
1/2 ts. dried basil or 1 ts. fresh basil, chopped
1 1/2 ts. sugar
1/4 ts. salt

Place all ingredients in a blender and process for 15 seconds or until smooth. If you have them, in the summer use fresh herbs. The fresh basil, most especially, makes a difference in the flavor of the sauce, but dried always works. It's pizza sauce; not the Holy Grail.

Another great recipe is for Grilled Stuffed Tomatoes. This one comes from the tomato recipe collection I talked about with the first tomato recipe post. With some farm fresh corn and whatever protein you throw on the grill, this rounds out a very nice meal with full flavor...

Grilled Stuffed Tomatoes
2 large, firm tomatoes
3 T. dry seasoned bread crumbs
1 clove garlic, minced
1/2 ts. fresh basil, chopped (just a leaf or two)
2 ts. fresh parsley
1/4 C. grated mozarella
2 T. butter, softened

Cut the tomatoes in half crosswise. Scoop out the seeds with a teaspoon. Combine the remaining ingredients and pack into the tomato cavities. Place on aluminum foil cute side up and grill for 15-20 minutes or until tomatoes are heated through and the cheese is melted.

~I've changed up the song playlist with some Back to School stuff. Am I imagining or did I feel the first cool, crisp hint of Fall in the air this morning?

Top Chef starting tonight with a hometown favorite!

So yeah, we're all excited around this area to tune in to see Chef Brian Voltaggio competing on Top Chef this season!

We are blessed with an abundance of fantastic food in downtown Frederick, MD, among the best is Volt Restaurant. Wonderfully fresh, seasonal food from local sources. If you are ever in the area, check it out!

He's competing against his brother, Michael, too! No matter what high drama may ensue, the food at Volt is always a pleasure. If you get the chance, check it out!

And the tomatoes continue to roll in...

Busy day today, but I do have this simmering on the stove and it smells GOOD!
This is how you get sweet revenge upon a few killer tomatoes...

Tipsy Tomato Sauce

2 large onions, chopped

2 cloves garlic, pressed

1/3 C. olive oil

15 large tomatoes

2 C. red wine

12 oz. tomato paste

1 1/2 ts. salt

1/2 ts. pepper

4 ts. Italian Seasoning (Pizza Magic if you can find it)

Saute the onions, garlic and olive oil until golden, about 10 minutes, in a large pot. Rough chop the tomatoes and add to the pot. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer until sauce is reduced & thickened to your liking. I keep it simmering for hours until it's super thick and rich.

Freeze in pint jars or keep in refrigerator for 2 weeks.

We use this in so many ways: add a few more spices to create pasta sauce, pizza sauce, add some to soups & stews, make a marinara or use it as is for a mild, richly flavored sauce.