DIY – Blocks

SOURCE

Hi All, LOVE this idea from the gorgeous Michele! You can go to her tutorial by clicking HERE I hope you enjoy this as much as I did! ~ Sarah xxx

Start with Modge Podge, scrapbook paper, blocks (I bought mine here) foam brush, and photos printed on a laser printer slightly smaller than the block. (I printed my photos at 1.22 inches for a 1.25″ block), a good cutter and letters (I used rub on letters bought at Michaels, but you can use printed letters or stamps- whatever works for you.)

Cut all you scrapbook paper out to fit the squares and cut your pictures out. I really suggest a cutter here, it makes it way easier.

You then use your foam brush to apply a thin layer of Modge Podge to the block and apply the paper and the photos in whatever arrangement you desire. I like to use a plain or simpe paper for the blocks that I want to apply the letters to, it makes them easily readable.

Apply another thin layer of Modge Podge.

It is very important that you let the blocks dry completely between all steps. Wait a few hours or you could end up with a gooey mess. After they are dry, you can apply the rub-on letters to the blocks by… well… rubbing them on with the end of your foam brush.

That’s it, basically you are done. However, the ever overachiever, I like to age mine. To do this, use sand paper, some craft paint (I like Folk Art Maple Syrup) and a foam brush.

Lightly sand the corners and edges (I use a 120-180 grit sandpaper) At this point, I am not above child labor…

Now use a tiny teeny amount of the piant and rub it on all the edges and corners.

Life is Like A Cup of Coffee

Chicken Bacon Wild Rice Soup

SOURCE

Here is a yummy reblog recipe. Enjoy!
~ Sarah xxx

Chicken Bacon Wild Rice Soup
Author: Pinch of Yum, from Cambridge Medical Center Cookbook
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 6

Ingredients
3 (10 3/4 oz) cans chicken broth (I make my own broth from Chicken bones)
2 cups water
1/2 cup uncooked wild rice, rinsed
1/2 cup finely chopped green onions
1/2 cup margarine or butter (I use Olive oil or butter)
3/4 cup all-purpose flour (I use Gluten Free flour)
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups half and half (I use rice milk)
1 1/2 cup cubed cooked chicken or turkey
8 slices bacon, crisply cooked and crumbled
1 tablespoon chopped pimiento
2-3 tablespoons dry sherry, if desired

Instructions
In a large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender).
In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
Gradually stir in half and half, cook until slightly thickened, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently. Do not boil.