Christmas Goodies @ SU! Christmas Card Club

As hostess for December 18th's Stampin' Up Christmas Card Club, I provided the group with refreshments. An earlier blog post showed off my penguin appetizers, and here's the rest of the goodies I took. All baked goods were made by Floyd.

Floyd's 12 mini-loaves of Pumpkin Nut Raisin Bread
made using fresh pumpkin, walnuts, and raisins.

Here are two of the mini-loaves before slicing.

Presented on a pretty Christmas tray,
slices of Pumpkin Nut Raisin Bread.

Floyd's Pumpkin Bread Plus (not just raisins and walnuts,
but also chocolate chips and orange rind!)

More of Floyd's baked goodies:
Chocolate Chip Oatmeal Raisin Walnut Cookies

Garlic Cheese Dip (center) with sourdough bread cubes,
cheese, and multi-grain crackers.

The entire spread which was all but gone
when it came time to leave for home.

Love my lovely Poinsettia napkins!

If anyone is interested in recipes for any of the above, let me know in a comment, and I'll be sure you get it!

Thanks again for visiting!

hugs,

Christmas Greetings from Floyd & Jeanie

December 2011

Dear Family & Friends,

I'm happy to be visiting with you again as another year comes to an end. I love being in touch with each of you. Here are some different ways to contact us including my beloved US Postal Service (P.O. Box 996, Inyokern, CA 93527) and the good old telephone! (You can remove our landline number from your files because it's gone. Floyd's cell is 760-677-9162 and mine is 760-677-9174.) Email Floyd at salyer@iwvisp.com and me at jeanie1951@yahoo.com. Visit the blog upon occasion at simplystated4u.blogspot.com and please leave me a comment! I'm on Facebook (search for Jeanie Salyer). I turn to Facebook quite often to get snippets of news from those important to me and to send out little slices of our life as the year proceeds.

As our card and letter arrive in your mailbox, I hope you're doing well and have had a good year. Overall, our year has been a good one! Floyd completed a couple of neat projects for his buddy including a large shed and a fancy chicken coop. Both buildings were Floyd's own design and turned out very nice. The chicken coop was especially challenging to put up because it needed to be built in a very narrow side yard and on an incline!

Interpreting assignments are way down lately, and so I might have had only ten assignments this year. I had plenty of scrapbooking events, cardmaking workshops, books to read, letters and blog posts to write, plus time spent with family and friends whenever possible to keep me busy.

On April 20th, Floyd & I celebrated our 20th Wedding Anniversary at a new restaurant in Ridgecrest called Maddy's Cafe. We had a wonderful time and a delicious dinner.

It was a great year for La Leche League of Ridgecrest with the ideal number of 10-12 moms (plus their little ones) attending each monthly meeting. In May, the new Leader I was training was accredited, and several of us attended the LLL of So. CA Conference. July and August were busy with preparations for and holding an event for World Breastfeeding Week which is 1-7 August every year. I am now training another Leader Applicant.

In the Spring, two longtime interpreting friends, Diane and Derby, and I went to the Deaf West production of "Pinocchio." We had a great time, and Derb treated us to a wonderful dinner afterward.

We were very sad to say goodbye to our beloved Mollie the Blue Tick Hound in May. She was such a faithful, well-behaved dog who will always hold a special place in our hearts. I remember 16 years ago when we went to choose a puppy, she picked me by sitting on my foot and not moving till we picked her up to take her home with us. One of our kitty-cats, Sunshine, had grown especially close to Mollie, and it was obvious he couldn't figure out where his friend had gone. We would find him lying alone on the bedroom floor where Sunshine and Mollie had spent so much time snuggled up together. Eventually, Sunshine has accepted the loss and now spends more time with us than he ever did while Mollie was living.

All of our other cats are doing well, although Blaze was anemic and feeling out of sorts recently. We improved her diet, added feline vitamins, and are generally trying to boost her immune system. Her normally pink pads had lost all color, but they're now pink again. Blaze is our little mischief maker, and she is again getting into all sorts of things, so we know she's feeling like herself again. Sadie, our Great Pyrenees watchdog is outstanding at her job and is such a sweetheart!

When I turned 60 in September, I threw a big party and invited people from all eras and phases of my life. It was a good turn out and a fun time. Jacqueline, Pine, my dad, brother & sister-in-law, aunt, uncle, cousin, niece, and a whole bunch of friends joined us to help celebrate! Every day we have is a Gift!!

We hope you'll have a very Merry Christmas and a wonderful 2012!




{Snowman card at top made at Nov. 2011 Stampin' Up Christmas Card Club!}

An Army of Penguins

On Sunday afternoon, 18 Dec, we had another meeting of the monthly Stampin' Up Christmas Card Club. Each of us takes a turn being hostess, and December was my month.

I had seen a photo online of these little penguin peeps and decided I wanted to make them for CCC! They were a total hit. Many commented how adorable they were, and others took their photos!

Following is the recipe and the process I used, in case you'd like to make your own little army of appetizers.

Penguin Appetizers

Ingredients
18-Jumbo, pitted black olives
18-Medium, pitted black olives
1-8 ounce package cream cheese, softened
1 carrot, peeled

Directions
1. Slice 18-1/4" thick rounds from peeled carrot.
2. Cut a small notch out of each carrot round to form feet (base).
3. Save the cut out notches for beaks.
4. Set the carrot bases on the cutting board in a single layer, ready to accept the penguin bodies.
5. The hole end of the Jumbo olives will be the bottom. If it is not level, slice a small amount off the olive so it will sit level.
6. Cut slit from top to bottom of each Jumbo olive.
7. Using the tip of a butter knife, carefully (gently) insert softened cream cheese into each Jumbo olive. Use knife edge to smooth cream cheese along bottom and front of olive.
8. Use a clean paper towel to remove any cream cheese that remains on olives.
9. As you complete steps 5-8 on each Jumbo olive, set the stuffed olive directly on a carrot base.
10. Repeat step 5-9 for each Jumbo olive.
11. Cut a small slice in each Medium olive to insert a beak.
12. If necessary, cut beaks to 1/8" thickness for easier insertion.
13. Carefully (slowly) insert beak into Medium olive, and then center the beak on face.
14. As you complete steps 11-13 for each Medium olive, set the head on the Jumbo olive body lining up the beak, white chest and notch in feet, then secure with a toothpick inserted from head to base.

If you're transporting these babies
1. Line your plate with waxed paper.
2. Lie penguins on their backs side by side.
3. Wrap plate for transport.
4. Stand them up in rows on the plate when you're arranging your refreshments.

Don't forget to snap their picture! You never know how attached you might get to these little guys: one person told me, "They each have their own personality!"

Look for another post, sharing the other yummy refreshments I took to Christmas Card Club this month!

Thanks so much for visiting with me!!