FACE TIME

Tuesday, July 7, 2009

New Tricks

I'm taking an online class from the Jessica Sprague website. While you can't sign up for this one, there are some free classes available so that you can find out what she's about. I highly recommend her - I had her teach a class I took last year in Charlotte. [Don't have photoshop? or photoshop elements? Free trial version area available from Adobe that you can use to try a class.]

You may have seen this once or twice before since I took it last year, but isn't it fun with the border and word art? And I finally know how to resize for the web.

This is a shed that, at one time or another, all my siblings and cousins peeked in. It's fun to see it starting over with my niece!

Monday, July 6, 2009

Homemade Tartar Sauce

I Know What You're Thinking...you're either thinking ick, or yum. And if you're thinking ick it's because, almost always, you don't like the sweet pickle relish that is in most tartar sauce.

So before taking off for the 4th of July fish fry, I looked up a recipe for home made tartar sauce. And found one with capers - I love capers - but it did call for chopped dill pickle. So it made me think, what if I leave out any pickles? I can substitute dill and cider vinegar. So I did. And I didn't have tarragon so I left that out too. And I didn't have Tabasco, but I did have Jalapeno sauce.

It was a hit. How do I know?

There's none left!

Original Recipe from Epicurious.com

1 cup mayonnaise
1/4 cup finely chopped dill pickle (I replaced this with a stem of chopped dill and 1tsp of cider vinegar)
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon (I left this out)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (I used jalapeno sauce)

Whisk all ingredients together, season with salt and pepper, and refrigerate for 1 hour and up to 2 days.