seahorse

Shell card

Shell cut at 31/2.

This was so simple. It took me less than 15 min to put this card together. Turtle from the cricut lite splish splash cartridge. I cut it at 3 in, pop dotted it, embossed the background and sanded it to represent sand, added some rhinestoness and tied a ribbon. I will probably stamp missing you on the inside. TFL.

Thank you card

Tried out my new cricut cartridge Preserves. I cut the pineapple at 31/2.

















And horizontal:

Thanks for looking, Tess

Autograph book

All disney

Weve been busy renovating our house. But heres some things ive been working on for our trip to disney. The last layout is a Monique G inspired layout. I used the mickey and friends cricut cartridge.

Cards

Just some cards to share.

Papertrey ink...again!

This is the up, up, and awayset from papertrey ink. Im trying to sell on etsy so will see how it goes. TIA.

Graduation card

A quick card for a graduation party were going to go to. Stamp and die cut from papertry ink and paper from my mme.

Korean style pork

Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Ingredients
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/2 cup gochujang (Korean hot pepper paste)
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
2 tablespoons red pepper flakes
1/2 teaspoon black pepper
3 tablespoons white sugar
3 green onions, cut into 2 inch pieces
1/2 yellow onion, cut into 1/4-inch thick rings
1 (2 pound) pork loin, cut into 1/4 inch slices
1/4 cup canola oil
Directions
Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

This was really good. Have it with rice, taegu and cucumber kim chee! I got this recipe off of all recipes.