OFF THE BEATEN PATH: TEMPLATE NO.1
12×12 Scrapbook or Photo Page Template
TIFF Format, no shadows included
Here is the template I promised yesterday. (^_^) I saved the template as a TIFF file. If you’d like it as a PSD or in PNG files let me know and I’ll convert it to those files and add a download link. I’m not sure what most people would prefer.
It took a little bit of trial and error to make the basic template visually appealing. 😛 My layers were originally just a couple colours and a jumbled mess. If you run into any issues downloading or using the template, please get back to me and I’ll try to help.
The template is inspired by traditional Japanese wave pattern. It’s always been one of my favourite motifs, most likely because I love the ocean. The colours, the smell, the mist, the beach, floating lazily on a boat… I can go on and on. So I made a little bit of ocean for landlocked me.
Shoot me a link in the comments to your finished product, I would love to see it.
It was INSD (‘Inter’National Scrapbook Day) this past weekend and I found a TON of goodies. I followed a few blog/Facebook hops* and came away with a boatload of freebies. And I filled my cart at a couple stores with some great finds.
One of my favourite scores was the Go Play collaboration from the designers at The Digital Press. I had fun making this layout with the kit’s paper & embellishments. I also used a couple styles from Mommyish. I used her Essential Styles which you can find in her shop and her free Shadow Styles on her site. The fonts are Champagne and Limousines by Lauren Thompson and DJB Little Black Dress by Darcy Baldwin Fonts (both are free).
I put on my apron and got a little dirty too. Using a splash of sugar’n’spice I whipped together this template in Photoshop. And because I like to share my experiments,
I’ll have the template on the site tomorrow for your downloading pleasure find the free template here .
Anywho’s… I’d like to wish EVERYONE a Very Happy Birthday, whether it be yesterday, today or tomorrow. Have a giant slice of chocolate cake and savour every bite!
– Taryn ❤
*The Digiscrap Parade & SHCO NSD Blog Hop were my faves.
These are Poe’s *magic shoes*.
They might be old and ratty, but they make him run “really, really faster.”
Much better then his shiny new shoes. (^_^)
Here is a favourite dish from my previous blog. I still make this family favourite all the time. I love to make these pork chops when I’m short on time (umm… I think I’m always short on that precious commodity called time lol). On hockey nights, I prep this ahead of time and stick in fridge. When it’s supper I can just warm up the oven, stick them in and be eating in half-an-hour. I usually make rice or mashed potatoes and steam whatever veggies I have handy for the side. So simple.
Don’t be scared to try other fruit juices as well! I’ve used various apple blends and they’ve added a fun punch of flavour. I am trying to remember to test out mango slices instead of the apples. But I always forget when we have mangoes. Or maybe even peaches. Don’t be scared to try things with your food people! (^_^)
For an extra special dinner, whip up Betty Crocker’s Baking Powder Biscuits. For the flour I used half all-purpose and half multi-grain. To make them extra great and gooey, I added a handful of grated cheese to the flour mixture and sprinkled grated cheese on the biscuits.
Simply Delicious Apple Pork Chops
(Recipe adapted from MomAdvice)
4 pork chops (fat removed)
freshly ground black pepper
2 apples, peeled, cored, and sliced (thick if you want a little crunch, thin if you want a mushy texture)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 cup apple juice
Preheat oven to 375 degrees.
Heat large skillet on high heat. When ready, spray lightly with olive oil. Quickly brown the pork chops on both sides in oil.
Place chops in a baking dish just large enough so they do not overlap and sprinkle them with salt and pepper.
In a small bowl, combine the brown sugar, cinnamon, apple juice. Stir in apples. Pour over the chops.
Cover and bake in preheated oven for 30 to 45 minutes (depending on thickness of meat), until pork chops reach an internal temperature of 160°F.
(Recipe originally Posted July 19, 2013)