DPL JOURNALS FINISHED!

I did the transfer technique and although it worked really well, the words and the picture did not show up well with the background.  So I painted the back of the transfer with white paint.  Much better.  A little stamping with coffee colored ink.....

Then I used the Stabilo All pencil for some color around the transfers and some ribbon on the elastic band and voila!  I am happy with it and Jacquie likes it so all good!

Documented Life Project

I am doing the journal for both Jacquie and I.  I have them both almost finished and wanted to share what I have so far.

I opened up the journal and laid it flat on my table.  After spending some time trying to figure out which way to go I decided to collage paper on it.

This is what it looked like when I was done with the collage.

 Next I gessoed it.

I sprayed it with color.... way too bright!!!

I toned it down with gesso, added the metal page edges on the side and a couple of circle stamps.  Much happier with it.  So now what?  What do I put on the cover????????

Taking an idea from Robin-Marie Smith, I pulled out some clear contact paper and printed out a picture of paint jars.  Tomorrow I will try to do a transfer onto the contact paper to put on the cover.

I had already cut it and put it in water but left for dinner and by the time I came back.... well, let's just say I have to do it again.  Tomorrow is another day.  

New Year's Day Traditions

In my Italian family, New Year's Day was a day to relax and when friends and family would stop over to visit at any time. My mom always had a big pot of lentil and escarole soup on the stove, and friends never left on an empty stomach.  It's an easy soup to make, delivers a punch of meatless protein, and pairs well with crusty bread, salad, and an icy glass of prosecco.  Here is the recipe I use.

Lentil and Escarole Soup 

Ingredients:

 1 medium onion, chopped

2 celery stalks, chopped

2 small carrots, chopped

1/4 cup olive oil

2 garlic cloves, chopped

2 cups diced tomatoes, canned or fresh

2-1/4 cups lentils, dried

8 cups chicken stock

1 head escarole, chopped

Salt and pepper

1/2 cup grated Parmesan cheese

Directions:

In a large saucepan over medium heat, cook onion, celery and carrots in olive oil about 10 minutes.  Add the garlic and cook 1 more minute.  Add tomatoes, bring to simmer, and cook 10 minutes to reduce the liquid.  Add

the lentils and stock and bring to a simmer.  Reduce the heat to low and cook,uncovered, 30 minutes.  Add the escarole, salt and pepper to taste, and cook until lentils are tender, 35-45 minutes.  Serve with grated parmesan cheese.  Buon Appetito!

--teri

My December Daily 2014

WELCOME!!!

The blog HAS to be easier then Goodreads!!!  LOL!!!  This will be a place to post your art, your pictures, stories and chit chat about your lives.  I miss you all so much!!!!  This will help us stay connected!!!