Sunday, March 21, 2010
Love to cook, love to organize, and love to decoupage....
so I love this decoupaged recipe tin I made to organize my fave recipes to keep right on the counter top in my kitchen.
I'm a big coffee and hot tea lover and I just can't bear to throw away some of the cool packaging and save them in an ephemera box I keep in my studio. The maple syrup and the chocolate label were tucked away there, too. The cute alphabet caps were in my scrapbooking stash.
I started out with a humdrum recycled tin from the thrift store. It would have been fine the way that it is, but who you have to agree, it's pretty darn boring.
Then I used Aleene's® Collage Pauge Instant Decoupage to glue the labels to the tin. I laid the labels face down on a paper towel, brushed glue on the back and then applied them to the tin, pushing out any air bubbles. When I was finished with that step, I put a coat of glue over the labels to keep my tin nice & clean from flying food.
Recipe cards were a snap to make with colored card stock, clippings from magazines and the web, and glued together with Aleene’s® Acid Free Tacky Glue™ Sticks.
The whole project didn't take very long, and more recipes can be added all the time.
This project, and dozens more were designed by me and written up by Barbara Winkler in "Cookbooking, the delicious new way to scrapbook" by Sterling Publishing. You can pick yours up at Barnes & Noble or online.
Oh, and here's my recipe from the pic. I like to make this for my gal pals on the weekend.
Grapefruit Pomegranate Sunrise:
4oz. Light Rum (optional)
16 oz. Pink Grapefruit Juice
2 oz. Pomegranate Juice
2 oz. Ginger Ale
4 Wedges Ruby Red Grapefruit
Pour ingredients into a tall glass pitcher. Pop a dozen ice cubes into the pitcher. Stir briskly. Serve in champagne flutes with crushed ice and a garnish of grapefruit wedges. Enjoy!
Happy Cooking and Crafting!