Friday, January 20, 2017

Working on Water Color Cards

I really enjoyed creating a variety of notecards using water color paints, distress markers and distress crayons.  I used basic water color painting techniques and water color paper on all of the cards.  Last week, I had just hosted a bible journaling and water color note card workshop and I still had everything out already so I had fun working away in my studio experimenting with some new supplies.  

Here are some of the products that I used:  

Spending this Gloomy Day Baking

Decorated Valentine's Day Cookies 

I have a cookie decorating workshop tomorrow morning and have a little over 12 dozen sugar cookies to bake.  Such a gloomy day outside so it is nice to spend it indoors baking.  

Fresh new start for this Vintage Dresser

I love how a little work and paint gave some new life into this piece.  I rescued this from the burn pile.  It was given to me.  "Do you want this or else my husband is going to burn it ?"  I never say no.

It took a couple coats of chalk paint to cover along with a little distressing with fine grit sandpaper. I then finished the piece off with clear furniture wax and a little antique wax to highlight the details.  I used Miss Mustard Seed's Wax.

This piece quickly found a new home to be used as a TV stand.

Friday, December 30, 2016

Bible Journaling and Card Making ~ so Relaxing

Psalm 37:4
Take delight in the Lord and he will give you the desires of your heart.   I have spent the last few days filling out my new planner... Great time to set priorities and make fresh new goals!

Thursday, December 29, 2016

Lemon Chicken with Mushrooms

This is a  great chicken recipe ! Loved the mushroom sauce! Mixing the stock with the flour in a jar before adding it to the pan makes a smooth sauce.  


  • 1/4 cup lemon juice
  • 3 tablespoons salt
  • 2 tablespoons rosemary 
  • 1 tablespoon dried oregano
  • 8 chicken thighs
  • water, or as needed to cover
  • 2 lemons, thinly sliced
  • 1/4 cup light butter

  • 2 tablespoons olive oil
  • 3 cups sliced mushrooms
  • Sliced garlic cloves to taste
  • 1 tablespoon lemon juice
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock


  1. Stir 1/4 cup lemon juice, salt, rosemary and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.

  2. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish coated with coconut oil. 

  3. Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
  4. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  5. Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and lemon zest in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes. Add the garlic at the end. 

  6. Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
  7. Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken. Loved this served with a salad and over basmati rice.

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