Monday, May 28, 2012

An awesome 72 hours

Good afternoon, friends.  I am so happy to be blogging today.

I returned yesterday from my Walk to Emmaus.  This was an amazing experience for me.  I don't think I have ever been happier in my life.  Walking closer to Christ is an experience everyone should have.  My heart was so heavy about two different things, and now?  Well, my heart is light and much happier.  This truly is probably the single most important event in my life.  If you are a Christian you should definitely talk with your pastor or priest and inquire if you could possibly go on this wonderful adventure.  And there are walks for men, as well as the women.  Check it out, I'm sure you'll be glad you did.

On another subject, I am showing you a card that I made last month  (I'm not sure who designed it, but I fell in love with it).  I hope you like it, too.  I used Close To My Heart stamp set Card Word Puzzle (C1494) for the flower and stamp set For Every Occasion (D1187) for the word hello.  I also used Outdoor Denim ink for stamping the flowers, and a strip of the Outdoor Denim card stock with natural hemp (Z280) tied over it.  Then I used a small piece of Colonial White card stock stacked on top of a piece of  kraft card stock for the small card attached.   

If you are interested in any of these supplies, please contact me at for ordering
I hope you enjoy seeing this card.  It's so easy and you can make a ton of them very quickly.  Also, you can vary what is stamped on the small card.

And now, it's GLUTEN FREEBIE TIME!  This recipe uses Udi's gluten free bagels and comes from flour on my

Udi's Gluten Free Bagel Chips

2 Udi's plain bagels
1/4 C olive oil
1/2 tsp garlic salt
1/4 tsp Italian seasoning
a pinch of dry dill weed

Carefully cut the bagels thinly.  The slices don't have to be perfect.  Variation in the thickness, shape and size is what makes bagel chips so much fun to snack on.  In a bowl or a gallon size zip-lock bag toss olive oil with the bagel slices.  Take your time and evenly coat the pieces as well as you can.  Not all of the pieces will be entirely covered with olive oil.  

Mix the spices and sprinkle into the bag.  Seal and shake to cover the bagel pieces with the spices.  The spices I used are just a starting point.  You can flavor your bagel bites with any spices you like.  You could add some ground pepper flakes or a small amount of cayenne pepper if you like things spicy.  This is one of those recipes you can change up depending on what favors you feel like having.

Spread pieces on a large baking sheet in a single layer.  Bake for 7 minutes at 400 degrees in your oven.  Remove bagel chips from the baking sheet and cool on a cooling rack.  This will keep your chips crispy.  Store in an air tight container.  This recipe is great, by the way, for using up bagels that have gone a little stale.

Cucumber and Dill Dip

4 oz. softened reduced fat cream cheese
1/2 large cucumber, peeled, seeded and chopped fine
1/2 tsp fresh dill, chopped fine (or dried)
Cash of salt and pepper

Peel, cut in half and seed the cucumber, scraping a teaspoon down the center to remove the seeds.  Dice into small pieces.  Chop the fresh dill finely.  (If using dried dill weed you may have to adjust the measurement.  Add 1/4 tsp to start, then add more if needed)

Add all ingredients together and mix well.  Salt and pepper to taste.  Chill for at least 2 hours before serving.  Overnight is best.  When ready to serve, mix well again, taste to make sure you don't need to adjust the spices.

I hope you have a Blessed Week and enjoy all I have given you today.  See you next week.


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