Sunday, April 24, 2011

Recent Projects

I have not posted projects in a while. So I wanted to post a recap of some projects that I have been working on.

4ever friendz A class I attended at the Scrapbook Shoppe. Teacher: Cheryl Stoddard

Summer Fun Class. I will be teaching this in May at The Scrapbook Shoppe.

An Easter Card Class that I attended. It was taught by my friend Claire Delamater at the Scrapbook Shoppe.

Friday, April 15, 2011


I spent Wednesday taking pictures at the Best Ranger Sponsor Challenge. My company helped sponsor the "real" Best Ranger Challenge that is going on this weekend.

Even though I put on SPF 30 at 5 am by 2 pm I needed to reapply and didn't bring the SPF 30 with me. So I was crispy.

Because I work for a company that owns health food stores, I knew they had something that would help and here it is. Aloe Life Skin Gel

This product ROCKS. After 3 applications the redness and pain are gone. I will probably still peel, but right now that is okay.

Find this product in your area.

Tuesday, April 12, 2011

A bit of a new focus

For those that might regularly follow this blog, I plan on making an addition to the topics that I post here. Historically this blog has been for my scrapbooking pages, class projects and recipes. I will be adding to this information on my new volunteer project: Dragon Con's Kaleidoscope Track.

What is the Kaleidoscope Track? Glad you asked. This track in new to Dragon Con and here is our offical 150 word description:

Do you enjoy Disney, Nick, and Cartoon Network? Dragon*Con's newest track Kaleidoscope is just for you. We will feature traditional D*C programming, host some activities and work with other tracks in shared interests. We will talk about shows like Wizards of Waverly Place, Tower Prep, House of Anubis, Phineaus and Ferb as well as the all-time favorite, Spongebob Squarepants. We will target 9-13 year olds but will include parents and kids at heart! Parental involvement is required in all activities for any person under the age of 18.

I have been secretly working on this since January 2011 and it has taken up a ton of my time and brain power. I am the Track Director which means I am incharge of the Track's activies, staff, media guests, problems, sucesses and anything else you can think of. I have found it challanging and rewarding! I am enjoying the creativity and working out side of my comfort zone.

All I can really share right now is that we have an offical Twitter Page (@DconKT) and we are working on a web page and a facebook page, as I type.

The closer we get to Dragon Con Time, the more details you will see. I can't wait to share my thoughts and feelings with you here.


Monday, April 4, 2011

How to make your own ketchup

Commercial ketchup brands are loaded with preservatives and sugar. Making your own ketchup just once will win you over. I chose to use organic ingredients when I can find them. What you will need:

* Food Processor
* One 28 ounce can whole peeled tomatoes or 2 pounds fresh
* 1 tbsp. tomato paste
* 2 tbsp. dry minced onion
* 1 tbsp. Worcestershire sauce
* 1/4 c light brown sugar (I use agave nectar)
* 1/2 c cider vinegar (raw apple cider vinegar)
* 1/2 tsp. salt (sea salt)
* 1/4 tsp. dry mustard
* 1/8 tsp ground ginger
* 1/8 tsp. cayenne red pepper
* 1/8 tsp. ground all spice
* 1 pinch ground cloves
* 1 pinch ground cinnamon
* Airtight container

what you need to do:

Place tomatoes and liquid from can into food processor and puree until they are smooth. If using fresh tomatoes, add about 1/2 cup of water adding more as needed to keep the mixture slightly "wet". Place the tomatoes in a medium size pot and add the remaining ingredients. Cook over medium heat. Stir often and scrape the bottom of the pot as it simmers to prevent scorching. Simmer for 1 1/2 hours or so until the mixture thicken. Remove from heat. Working in batches, puree the ketchup in the food processor until it is smooth. Place finished ketchup in an airtight container or a squeeze bottle to store and use. Ketchup stored in the refrigerator will stay fresh for two to three weeks! Use as you would store-bought ketchup