Chantilly Cards

Two of the cards we will be making on March 9th, 6pm

at my Chantilly Card Playshop

RSVP if you would like me to save you a spot!

Crazy for Cards!

Time to get your card stash all stocked up!

Never have a card ready when you need it?

Not after this class!! 

Plus, you’ll even learn a couple of card making tricks while you’re at it.  

Be prepared for any occasion after you leave this event. 

You’ll make a total of 15 cards w/ envelopes for birthdays, weddings, sympathy, babies, graduation and thank yous.

 

Date: Saturday, March 23

Time: 11:00 am – 5:00 pm

Cost: $45 (bring favorite adhesive; all other supplies + snacks & lunch included)

RSVP & Prepay by: March 2

Location:  Sunnyvale, near 101 & 237

Soup Made at our Winter Crop

Some of you asked for the recipe that Chris made at our crop, here it is. Enjoy!!

 

1 turkey carcass (we used chicken)

4 quarts water

1 cup butter

1 cup flour

3 onions, chopped

2 large carrots, diced

2 celery ribs, diced

1 cup long grain rice, raw

2 teaspoons salt

3/4 teaspoon pepper

2 cups half-and-half

Directions:

Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.Remove carcass and pick off meat. Broth should measure 3 quarts. Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes. Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often. Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes. Add half and half. Heat through.