This is the card I went with for the Christmas swap I'm in. I was happy with the way it turned out. I probably need to re-ink my navy stamp pad though. It needed to be a current set and the sets I have either require a lot of coloring or are hard for me to come up with ideas for. This is one of the new hostess sets SU is offering in the new catalog so I thought it would be good to use (not to mention, not a lot of coloring)
Stamps: Christmas Punch, All Holidays CS: Brocade Blue, Night of Navy, Bashful Blue, Confetti White, Real Red Ink: Bashful Blue, Night of Navy Misc.: Bashful ribbon, brad, dimensionals, markers: dusty durango, bordering blue, real red.
Once a month I get together with friends for dinner. It is a fun night that I look forward to each month, not only for the friendship we share, but to sample some new recipes and to have the recipe so I can make it for my family. This month I was assigned a bread and due to my busy schedule today, I chose to make Cheddar Biscuits. Biscuits are great when you don't have the time for a bread that needs to rise and they remind me of my grandmother who made biscuits every day.
This recipe calls for buttermilk, which I don't always have hand. I do have powdered buttermilk in the pantry but there are times I have had to make my own substitution, which works just well using two ingredients.
milk (just under 1C) 1T vinegar or lemon juice (I've always used lemon juice)
Place 1T of the vinegar or lemon juice in measuring cup and add the milk to bring it up to 1C. Let it sit for 5 minutes and then use the amount your recipe needs.
1-2/3C flour 2t baking powder 1/2t salt 1/4t baking soda 1/4C shortening 1C (4 oz.) shredded cheddar cheese 3/4C buttermilk
In a mixing bowl, combine flour, baking powder, salt and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Stir in cheese. Add buttermilk; stir just until dough clings together. On a lightly floured surface, knead dough lightly until easy to handle. Roll into a 12-in. circle. Cut into 8 wedges. Begin at wide end of wedge and roll toward point; place biscuits, point side down, on a greased baking sheet. Bake at 450 for 12-14 minutes or until golden brown. Serve warm. Yield: 8 biscuits
Do you remember Aesop’s fable about the Grasshopper and the Ant? The industrious little ant worked all day, every day preparing for the days ahead of him. He was always prepared and never stressed. The grasshopper was a procrastinator. His motto was ‘Why work today when I can wait until I need it tomorrow.’ I try to be that ant and plan ahead, however, deep down inside, I'm a grasshopper. I keep revealing that about myself as I work on projects, have laundry to do or maybe even a lesson that needs to be prepared and I'm off having fun, procrastinating and putting off until I have to do it.
Today I am a grasshopper.