one example of a calling card & envelope designs

Hello. Today I was preparing a letter packet to go out the door. I made some calling cards using watercolors. This is one example. {phone# and address removed} I had fun making those. The envelope is one style I use often. Something unique about this one is that the snoopy and abe lincoln stamps are on paint samples that have raised elements. The three small hearts to the left of the address and the one up in the return address are signatures of my envelopes. The confetti of hearts on the back is something I have only done a few times. The little monkey is a bit I found in my stash. We printed up a bunch of these years ago. Scout drew him when she was 9. I really prefer to have the stamps on before I take photos but we had to go and the sun would be down by the time we got home so I was in a rush. I always use a collection of real stamps because I love the mosaic-y collage effect they provide. And it's good practice for my math skills. :)

We have always been partial to snoopy but ever since we got our beagle, chip, we are even more so.

This is along the 'top' of the back of the envelope and the abe quote ~ one of my favorite stamps ever ~ is centered on the bottom.

I hope the recipient will enjoy seeing this in her mail box. Until tomorrow ~ sweet dreams. It's a great day for America, everybody. Yes it is.

Posted via email from just joon

Joon Appetit ~ Rocky Mountain Barbecue 101

Today's recipe is my custom version that
I adapted from a recipe in the fabulous
Colorado Cache Cookbook,
one of my top 10 favorites.

Aye, here's the RUB

1 1/2 tsp. salt
1/2 tsp. pepper
2 TBSP. chili powder
2 crushed bay leaves {I simply crumble with my hands.}
Combine in your favorite small bowl.
See below.

Take out:
one gorgeous 4 pound brisket
medium size roasting pan
Large piece of foil {or lid}

PREHEAT OVEN: 325*

Isn't this pretty?

Place your brisket FAT SIDE UP in your casserole pan.
Caution: Do not freak out over the amount of fat.
Just quickly sprinkle your beautiful rub
generously all over it and you'll be OK.
I mean, seriously, look at that photo.
It's all good.


Cover pan tightly with foil {or lid}.
Bake for 4 hours. How easy is this?

When you remove the brisket, place it on
a cutting board and
scrape off the spices and fat. Discard.
Slice thinly across the grain.

Serve on buns.
Smothered in this fantastically
delicious and easy BBQ sauce...

joonie, I will be first in line to buy your cookbook barbecue sauce:

About 20 minutes before your brisket is done
combine these ingredients in a medium size saucepan.

3 TBSP brown sugar
1 14 oz. bottle of Heinz ketchup { 1 3/4 cups}
1/2 cup water
4 TBSP. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. celery salt
6 TBSP. butter
1/2 tsp. salt
few shakes of pepper

Bring to a boil. Reduce to simmer.
Simmer until meat is ready, stirring occasionally.
Spoon generously over sliced brisket.
Line up at your local bookstore ... someday soon.

Watch your family & friends dash away with their prize.

We serve ours on buttered stove top grilled buns
with a side of Evan's fabby freshly home made coleslaw.
Oh ~ on our Scout designed plates.
I need to photograph those and
share them here.

Come back and see me
after dinner. I want to
know your story.

ox joon

Joon Appetit ~ Easy Coconut Custard Pie

Sometimes Running Out of Energy Comes in Handy.

When I read this recipe
I wondered if something
this simple could turn out
delicious.

But you will not have
that doubt and neither
will I
anymore.

I'm sure none of you have ever said
something like this before:
I've had this coconut in my freezer since last summer.

It just happens.
It's a mystery.

Fast forward to last week.
I made homemade crust early in the day.
By late afternoon I was not inclined
to stand over the stove making custard.

Then, this recipe on the coconut package caught my eye.
It was a sign.
I was hesitant, but tired
and, frankly, my dear,
determined to have pie for dessert.

It is delightful, rich, creamy
and unbelievably easy.

Be sure to let me know
how yours turns out.

ox
joon

Thanks again to Scout
for her photos of
our lovely pie.

Joon Appetit ~ Red Pepper Jam Tutorial

Lovely Red Pepper Jam ~ a True Treat

It's That Time of Year for Beautiful Red Peppers

Red Pepper Jam is so easy and rewarding.
Here we go...
Chop: 4-6 red peppers.
We used 4 here because ours were quite large.
Scout, who I would like to credit with and thank for all of the photography for this post, hand chopped these peppers. You can use your food processor or mini chopper, of course. We just don't have either at this time.

Sprinkle on & stir in 1 TBSP. salt
Let sit at least 3 hours.
More is fine, too.

Drain well.
We line our strainer with a piece of cheesecloth.
It is not necessary if your strainer has finer holes.

You can see the value of this step.

In a heavy, medium saucepan PLACE:
3/4 cup cider vinegar
1 1/2 cups sugar

ADD & STIR IN: your chopped, drained peppers

Heat to boiling.
Reduce heat.
Simmer on a low simmer, uncovered, for about one hour.

{Scout just wanted to include this photo.
She likes it. She thinks it's fun.
That covered pan in this shot is another pan.}

Ladle your jam into recycled jelly jars if you like.

{The kind that make you smile.}
You can store it in any refrigerator container.
It lasts for a LONG time.
I have no idea how long.
Ours is always gone in days.

Isn't it pretty?

This Jam makes a fabulous gift.
We always include a package of
Kraft Cream Cheese & a roll of Ritz Crackers.

Pure Heaven on a plate.


Please come back and let me know how your jam
brightened your day.

Until next time...

ox
joon

And Thanks Again to Scout for her photography and help.

~~~~~~~~ Joon Appetit ~~~~~~~~ ~~~~ Lemon Sour Cream Muffins ~~~~ ~~~~~~~~ A Tutorial ~~~~~~~~

* So easy & delicious you'll make them often *

* the usual suspects *
* round up these simple ingredients *

* In a medium bowl MIX thoroughly *

2 cups flour
1 cup sugar
1/2 tsp. salt
2 tsps. baking powder
1 tsp. baking soda

{and yes, in fact, these muffins do defy gravity}

* MELT: 1/2 cup unsalted butter *

PREHEAT OVEN: 350*

{I turn it on warm first. This is how I melt the butter.}

* In a bowl that makes you smile BEAT with a fork: 2 eggs *

* Nicely done *

* You can light up a room with a dollop *

ADD:
1 cup sour cream
1/4 cup + 2 TBSP. fresh lemon juice
lemon zest {to your taste}

* Lovely, isn't it? *

* MAKE A WELL in the center of your dry ingredients *

* ADD: The lemony mix & your melted butter *

* GENTLY STIR: Your butter & lemony mix about a little *
It's fun.
Really.

Alternatively
You can mix them together in your
bowl that makes you smile
prior to pouring into your floury well.

But I can't guarantee the fun level.

* LIGHTLY MIX: Your wet & dry ingredients together *
{Don't over mix now. Look at that fluffy batter.}

*LINE: 12-16 muffin cups with
your Wall*E paper liners *

OK. Use your plain pastels.
But it's not going to be the same
and I know you know that.

* How pretty are these muffins? *

* BAKE: about 18-20 minutes *

* You can add a lemon glaze if you like. *
{I did not here. But Evan did later.}

*** These freeze beautifully ***

Please come back and let me know how you liked these.
{and the tutorial}

until next time...

ox
joon