Archive for the ‘porch’ Category

I saw this fun wreath online and had to make one to display at my upcoming Christmas Open House! If you are local, it’s Saturday Oct 19!

This wreath is made of Stampin’ Up Designer Series Paper and ribbon, a styrofoam wreath and floral pins.

I LOVE this paper! Not only is it durable enough to cut into strips and curl, it is fun and right on trend for the holidays. Cool thing though, it can really be used all year long for cards or scrapbooking!
Love it too? You can find it HERE

The ribbon is also Stampin’ Up. It’s 1″ stitched edge Cherry Cobbler grosgrain and I use it for cards but I think it’s perfect for hanging the wreath. Besides, the red in the wreath matches perfectly! You’ll find it right here!

The wreath came from Hobby Lobby. The label says it’s a 12″ white “extruded” wreath and cost $4.47. The pins, also Hobby Lobby, $4.99 for a pound. (I put the wreath sticker on the pin bag).


Ok, here’s how to make one:
Order your paper and ribbon from my site here(thank you very much!).

Cut paper into 1 1/8 X 6 1/2 strips. I used my Stampin’ Trimmer

Curl the ends of the paper strips. Tighten or loosen the curls as desired.

Place the paper curl on the wreath and pin it down. It works much better if you just position it, hold it in place, then pin.

I put the ribbon on like this so it would hang flat, then tied a bow at the top.

Now all you have to do is cut, curl and pin to your heart’s content! It won’t take long to create this beautiful wreath to share as a sweet gift or to make your home even more special this Christmas! I love it so much I’ll be making a fall one next!
Thanks for visiting my blog! God bless you!



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All of you guys know I am NOT a cook. However, I do enjoy making summer dinners. These are veggie meals with little or no meat. Rumor has it I do make good fried green tomatoes and fried okra, but on this meal I had to choose okra. Can’t have too much fried, you know!

I cut up 3 squash and sauteed them in butter with a cut up Vidalia onion. If y’all haven’t had a Vidalia onion before, then you are missing out. They are incredible! We eat them all through spring and summer till they quit selling them at the store. Make sure the label says Vidalia or you’re not getting the “real” thing.

My fried okra is just cut okra dipped in egg then in a mixture of salt and pepper and flour. I put it in a gallon Ziploc bag and do the hokey pokey and I shake it all about… then it is good and ready for frying. Ninja Man tries to get me to use peanut oil but it really affects the flavor so I just fry it in canola…

The cornbread is just mixed from cornmeal with a tad of sugar, cooked in a heavy skillet. Our skillet is old and seasoned, just right for cornbread.

Cut up a fresh tomato and more Vidalia onions, spread a cloth on the table on the porch, pour up some sweet tea and it is slap-your-momma good!! YUM!

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