May Wooden project

Welcome back today for my repurposed wooden board. I started at Christmas time and each month I repaint and share a new design : May board celebrates Sunshine and Memorial day....

Hello Sunshine 

I repainted it white and then did a sky blue wash. After dry I drewed out the sunflower and added the red, white and blue petals. With yellow center with black spots. 

Underneath I free hand painted the saying Hello sunshine.....

My Memorial day sunflower 

World Bee day

Little Bee dancing on a flower using watercolor.  I love the magic of watercolor where just the addition of water you can make the color lighter or darker.

Today we celebrate World Bee day and all that Bees do for us. 

Including polanatting our crops for food production 

Helping our eco system.

So support the bees and other pollinators by planting bee friendly plants and saving there habitat.

Rescue Dogs

National Rescue dog .  So give them an extra pat and hug

Our rescue dog Blue from Acadian Animal Aid

What you can do to help

Adopt a pet from your local rescue.

Volunteering at your local shelter.

Fostering pets from your local shelter.

Donate pet supplies or money for heath care .

Share social media post to keep the word out. 

Memorial day : Stars

It's  a Memorial day  crafts with Stars ...

 

I found this flag cup in my collection.  And made this small arrangement with flowers, star picks and red and white stripe ribbon.  

The stars I cut with a Big Shot  Sizexx Star die cut.

The red, white and blue floral is from Dollar tree.

My ribbon is from my Christmas decorations box.

And this a bottle with stars

I cut these Stars from cardstock and covered in a patriotic scrapbook paper. Glued on wooden skewers and place with ribbon in the bottle.

The blue painted bottle is wrapped in red print scrapbook paper and star. 

Mason Jar Candles

 

Mason Jar Candles

• Sand
• Small American Flags
• Small Candles
• Americana Decou Page
• Sponge Brush
• Glue dots

Directions

1. Be sure that the Mason jar is clean on the outside.
2. Paint a layer of Decou Page onto the outside of the jar, about the same size as the American Flag.
3. Place the American flag onto the wet decou page and press it until it sticks.
4. To hold the corners down, place a glue dot on each corner and stick it to the glass.
5. The glue dots are very strong and will hold the corners down.
6. Pour the sand into the mason jar, about ¼ of the way up the jar.
7. Place the candle inside the jar.

DEVIL'S FOOD SHEET CAKE

 DEVIL'S FOOD SHEET CAKE

• 1 1.2 C water
• 2 C sugar
• 3/4 C butter
• 2 eggs
• 1 teaspoon vanilla
• 2 C AP flour
• 1/2 C baking coca 
• 2 teaspoon baking soda
• 1/2 teaspoon salt 
• Frosting of your choice

1. In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly.
2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

1. Happy Devis Food cake day and this recipe is a family favorite for  Birthday! 

Grilled Shrimp with Tropical Fruit Salad

 

It's Shrimp season in Louisiana! And I made this on the grill last night ....

Marinade

• 1/3cup olive oil
• 2to 3 tablespoons jerk seasoning (dry)
• 2teaspoons honey
• 2tablespoons soy sauce
• 2cloves garlic, finely chopped (1 teaspoon)
• 1/8teaspoon salt
• 1/8teaspoon pepper
• 24uncooked large shrimp (1 1/2 lb), peeled (with tail shells left on), deveined

Fruit Salad

• 1medium pineapple with rind and green top
• 1medium papaya, peeled, seeded and cut into 3/4-inch cubes (1 1/2 cups)
• 1ripe medium mango, seed removed, peeled and cut into 3/4-inch cubes (1/2 cup)
• 1/4cup coarsely chopped cashews, if desired
• 4teaspoons flaked coconut, if desired

1

In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.

2

Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.

3

Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill “wok”).

4

Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.

5

On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.

Tip you can make your fruit salad with any fruit your family enjoys  . No cashews use peanut.