Work with Pages and understanding Art Journaling

September 29, 2009

65 Pounds less and 10 dress sizes smaller!

Yeap as many of you know I started a very strict diet last October because I was having serious issues with the mirror, my back and my hips!!..but more than anything with the Freaking Mirror! I hated to go shopping as everything I liked was too little for my big bud! I was really frustrated at that time..So I decided to do something to change I refuses to shop at the Plus Store! (which I anyway did couple of times) :(

Any after all that drama, I can said, I'm 65 pounds less and I'm now size 6 ...Yeea! the problem now...and there is always a problem ..right? Now I have No cloths to ware!! So now I'm the Queen of Fashionismo! I want everything is inn for fashion but with a limmitted budget! Ja..I know I'm incredible...So I cant spend much...but seriously I have nothing to ware!

Therefore, I'm accepting donations,...any piece of clothing (preferable vintage) size 6 or 7 it will be more that welcome!!..just leave a note and I will send my address and $$ for shipping!

In the meantime and to celebrate the art of Fashionismo here are some LO's made with Joyce Paul new kit Serenditipy, available at CATSCRAP

Let me know in me comment session if you would like to donate any or just some of this!! It will be a real blessing!

I'm specially looking for:
Long Skirts,
boots 8.5,


September 28, 2009

Food and Scrapbooking!

Hello Everyone,

As you well know I being in love and obsessed with cooking lately, and I came-up with couple of new recipes that I need to share with you girls! Over the weekend I had some friends over for dinner ...and in addtion of having a great and wonderfull time..we ate like crazy! Part of my menu was.."arroz con Pollo" ,"Habichelas Coloras con Patitas" and Vanilla Flan!! Guava juice and Yautia and Pumpkin Soup.....

But my love fro Scrapbooking is even bigger so here are my two new LO's mixing Food and Scrapping! Of course!! This LO's were made with the incredible Kit of JoycePaul, she is so talented!! Really love all her kits..but the one used here are Fiestuff and Fei_joyce Ferendity both available at Catscrap

CupCake: LO made with Serendipity by Joyce Paul & Fei-Fei's Stuff, corner frame from familly ties (JPaul), the Alpha is from "Sheer Elegance" and the Ricrac from "Copacabana Loco"!
Boston:BP, Family Ties Kit,Word, from Just words 2 Kit, Photo Backgroup, Elegant Mess Paperpack, Beads and wordart around the edges from Serendipity

September 25, 2009

Italian Wedding Soup! Recipe!!

Hello Everyone!

As requested my many of you is the recipe for the soup...try will love it and is so easy to do!!

  • For the meatballs:

  • 3/4 pound ground chicken (or ground beef ..what ever you have available on hand)

  • 1/2 pound chicken sausage, casings removed

  • 2/3 cup fresh white bread crumbs

  • 2 teaspoons minced garlic (2 cloves)

  • 3 tablespoons chopped fresh parsley leaves

  • 1/4 cup freshly grated Pecorino Romano

  • 1/4 cup freshly grated Parmesan, plus extra for serving

  • 3 tablespoons milk

  • 1 extra-large egg, lightly beaten

  • Kosher salt and freshly gro

  • For the soup:

  • 2 tablespoons good olive oil

  • 1 cup minced yellow onion

  • 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces

  • 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces

  • 10 cups homemade chicken stock

  • 1/2 cup dry white wine

  • 1 cup small pasta such as tubetini or stars

  • 1/4 cup minced fresh dill

  • 12 ounces baby spinach, washed and trimmed

  1. Preheat the oven to 350 degrees F.

  2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

  3. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with Extra Virgin Olive Oil and extra grated Parmesan.

  4. Now Sit back and enjoy your soup..I suggest some slices of Baguette, toasted with butter garlic!!

The Italian Wedding Soup Hummm @ Group Recipes

September 21, 2009

Cheese Pastries (Quesitos) Y Pastelillos de Guayaba

As I promise here are the two recipes for today... Hope you like it...the video show you step by step how to make these two delicious Puertorican deserts!

If you have a special recipe you want me to try and to post it on the blog please let know here or send me your recipe @

Bon Appetite!

Quesitos al Estilo Puertoriqueno

1 receta de Masa Dulce de Hojaldre (receta de este recetario) o una caja de Pepperidge Farms Puff Pastry

Para el Relleno:

1 caja de queso crema (cream cheese) blanda
2 cucharadas de crema agria (sour cream)
1 cucharadita de jugo de limón
1/2 taza de azúcar, menos 2 cucharadas
1 cucharadita de vainilla

Azúcar en Polvo

Pre-calientas el horno a 350 ºF.

Se espolvorea un poco de harina de trigo sobre la mesa de trabajo y se estira la masa para formar un rectangulo.

En un bowl pequeño, bates el queso crema, crema agria, jugo de limón, azúcar y vainilla juntos.. Echas la mezcla en una bolsa pastelera.

Usando un cuchillo bien filiso, cortas la masa en rectangulares de 4″ x 4″. En el centro de cada uno, use la bolsa pastelera para echar como 2 cucharaditas de queso en cada uno. Luego los doblas y sellas las orillas con los dedos.

Preparas una placa de hornear con papel de cocinar en el fondo (parchment paper)***. Colocas los 12 pastelillos sobre la placa, asegurando dejar 1 pulgada entre los pastelillos.

Cueza en el horno pre-calentado 18 -20 minutos o hasta que estén un poco dorados. Los colocas sobre una parrilla de alambre a refrescarse y luego los espolvoreas por encima con azúcar en polvo.


1 masa de hojaldre (Puff Pastry)
Pasta de guayaba cortada cuadritos pequeños
1 pte de Cream Cheese
Azúcar de confección
Papel para hornear
1 huevo batido
Brocha de cocina (pincel)


Calienta el horno a 375°
En una bandeja para galletitas echa un chorrito de agua.
Coloca el papel de hornear
Corta la masa en cuadros de 2 x 2 ó 3 x 3 y coloca sobre el papel de horneo.
Unta huevo batido sobre la masa.
En el centro de cada uno, colocas un cuadrito de pasta de guayaba y el queso creama. Luego doblas y sellas las orillas con los dedos.
Hornear por 15 a 18 minutos hasta que queden doraditos.
Luego colócalos sobre una parrilla de alambre hasta refrescarse y los espolvoreas por encima con azúcar en polvo.

September 20, 2009

Sunday Menu with Friends!

For those Puerto Rican who love the favors of your country is a recipe you might have forget...this is one of my favorites dishes...I know is very simple but at the same time is just screams Puerto Rico in a flavorful way!! My Grandmother used to do this dish all time and everything she did it it tasted better!! Today i have my friends over for Lunch and this is what I made for them !!

Hope You like it toooo!!

Guanimes con Bacalao

Ingredientes para los guanimes:

1 taza harina de maíz
1/2 taza harina de trigo
1 cucharadita de polvo de hornear
1/4 – 1/2 taza de agua
1 cucharadita de adobo
1 cucharada de aceite de maiz con achiote

Ingredientes para el bacalao:

2 libras de bacalao salado
1/4 taza aceite de maiz
1 taza de repollo en tiras
1 tomate grande picadito
1/2 taza cebolla amarilla picadita
1/2 taza de pimiento de cocinar verde picadito
1 cucharada de sofrito
Opcional: 1/2 taza de cilantro fresco, picadito

Sumerga el bacalao en agua a temperatura ambiente (para quitarle un poco de sal). Cambie el agua salada por agua fresca por lo menos una o dos veces más antes de usar el bacalao.
Mezclar los ingredientes para los guanimes excepto el agua. Añada parte del agua y mezcle bien. Añada mas agua si es necesario hasta que la mezcla tenga consistencia para formar bolitas.Usando una cucharadita de masa, forme primero una bolita. Ruede la bolita en en la mano para formar un cono. Forme puntas en los extremos del cono.

En un caldero, hierva 5 tazas (1 L) de agua. Añada los guanimes con cuidado. Cocine por 20 minutos, manteiniendo el agua hiviendo suavemente. Si desea, añada un poco de sal y aceite al agua (para que los guanimes no pierdan sal o se peguen). Apague el fuego y mantenga los guanimes en el agua hasta el momento de servir.
Cocine a fuego mediano todos los ingredientes para el bacalao en un sartén grande, excepto el bacalao y el cilantro, por 15 minutos. Añada el bacalao al sarténjunto con el cilantro y cocine por 10 minutos.

September 18, 2009

The Perfect Cupcake!

Today I was watching the my other passion "Food Network" and Dr.Alton Brown was talking about the perfect cupcake, it origin and how to bake this perfect desert! Some facts about this cake is that it was started to be bake many many year ago,,when there was not stoves! and basically due to this reason women were required to create a way to bake in small side molds as is was very difficult to maintain a consistent temperature or a regular cake! so from there came the idea to bake on small side cup! and from there word CupCake..because there were actually bake in cups! Interesting ahhh!

In honor of all those women here is the recipe to create a perfect Vanilla

Chiffon CupCake

5 1/4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
5 large eggs, separated
6 ounces sugar, divided
1/4 cup water
1/4 cup vegetable oil
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar
Preheat oven to 325 degrees F.

Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.

In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.

Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.

Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

Joyce Paul Designs New Home

Hi Everyone just a quick announcement ...talented JoycePaul has changed here products to a new store and they are on Sale!! Check it Out~

September 16, 2009

Good Bye to Summer!

Well Summer is over! :( can you believed that! Summer is such a wonderful time, full of warm weather, BBQ's, outside activities and shorts pants!! So want things remind you that Summer is over!

In my case is the last flower of my Red Roses..just bloosom today and I don't think I'm getting any new ones until next year!!

September 15, 2009

Mixing 2 Passions! Recipe of the Day-Pumpkin Bread

One of the many things I love about fall is pumpkin! Pumpkin cake, Pumpkin bread, Pumpkin seeds, Pumpkin pie...well you get the idea...

Apart from the flesh, even the seeds of pumpkins boast of a large number of nutrition benefits. Listen to this about our friendly nutritious pumpkin.

Health & Nutrition Benefits of Eating Pumpkin

Pumpkin is very rich in carotenoids, which is known for keeping the immune system of an individual strong and healthy.
Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent build up of cholesterol on the arterial walls, thus reducing chances of strokes.
Being rich in alpha-carotene, pumpkin is believed to slow the process of aging and also prevent cataract formation.
Pumpkins have been known to reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.
The high amount of fiber, present in a pumpkin, is good for the bowel health of an individual.
Being loaded with potassium, pumpkin is associated with lowering the risk of hypertension.
The presence of zinc in pumpkins boosts the immune system and also improves the bone density.
So with that need to try this Pumpkin Gingerbread!

This is the BEST pumpkin gingerbread I have ever had....And it is featured in my friend Tammy Matlly new Cookbook "The Christmas Kitchen...a gathering place for making memories". Her friend Susan gave it to her years ago. It practically melts in your mouth. You make them in tiny tins and give them as hostess gifts...and the bread freezes great too.

Make a loaf and invite a friend in. Take the time to connect. You'll be glad you did!

"Time endures, but cannot fade the memories that love made." Anonymous

Go make a lifegiving memory friend!

Pumpkin Gingerbread

1½ cups light brown sugar

1–1½ cups white sugar

1 cup Organic Canola oil

4 large eggs (Cage free)

2/3 cup apple cider

1 16-ounce can pumpkin or 2 cups fresh pumpkin puree

3½ cups flour (I use fresh ground is amazing and adds lots of fiber)

2 teaspoon baking soda

½ teaspoon baking powder

3 teaspoons ground ginger

1½ teaspoons allspice

1½ teaspoons cinnamon

1½ teaspoons cloves

½ teaspoon nutmeg

Preheat oven to 325º. Grease well two 5x9-inch bread pans, two muffin tins, or six miniature loaf pans. In a medium bowl beat sugar, oil, and eggs until smooth. Add cider and beat until well blended. Beat in pumpkin. In a large bowl together mix flour, baking soda, salt, baking powder, and spices. Add pumpkin mixture and stir just until incorporated. Pour batter into pans and bake 70 minutes for loaves, 25 minutes for muffins, or 45 minutes for mini-loaves. (It’s done when a toothpick inserted in the center comes out clean.) Serve warm with whipped cream, ice with cream-cheese frosting (recipe below), or simply sprinkle with a little powdered sugar. Serves 12.

Simple variation: Add golden raisins, dried cranberries, chopped pecans, chocolate chips, or cinnamon chips.

Simple, healthier low cal variation: Replace oil with unsweetened applesauce and sweeten with artificial sweetener (such as Splenda). Still tastes great!

Blog Talk from my Friend Tammy Maltly and her new book "The Christmas Kitchen"

September 07, 2009

Coming Soon! A new revl from Lauries Scraps!

Hi Everyone

I just made this LO with the New Kit for Holloween Larurie's Scrap is going to revel next Friday...The kit is perfect foe this year halloween celebrations and Schools Parades!

And Don't Forget about my Blog Challenge and the opportunity to win 10$ on a Gift Certificate! details on my below post!

See Ya around!


September 06, 2009

Fall in Love with Autumn..THE CHALLANGE

Hi Ladies!

Join Me on my 1st Challenge..This challenge is about Autumn ..and when I said Autumn I mean leaves, trees, earth tones, beautiful and colorful scenes...Not only Halloween ..On this challenge I want you express what this upcoming season means to you...when you think about fall what comes in to your mind?

The Challenge will be to create LO that express your view of the Autumn season..

1. This LO will need to be with Photos WITHOUT people..or pets (wild animals are okay)...You can use a silhouettes of either one too
2. Only Fall Colors (Earth Tones)
3.LO need to New (Sept 09)
4. You could create as many as you want ..but only One need to chosen for final consideration
5. Digital or traditional are accepted
6. The participants need to be followers of my Blog A Jersey Photo-Scrapper! ..If you are not this is your chance to join the gang!

The Winner will Receive a Gift Certificate of for 10$
Challenge Close Sept 30

Here is the Challenge Link or you could add the link to your Page here (comments) link

Some Great Family Days!

Hello friends,

As you know Mom and Aunt Yaya are home! and for the last few days we had being sight seeing the Jersey surrounding! Friday we went to the city and spend a wonderful day..we ate at Lombardi's the oldest Pizzeria in NY City..The pizza was soooo good! we also took a tour bus and run around the city!..the are the I personally like more was Green Village! Love love tis eclectic neighborhood! The weather was great and the time spend timeless! Here some LO's of our NY, NY experience!

LO's Made with Eva Marina Kit... What a Hoot! The Kit

September 03, 2009

My 3 Passions in Life!

Hi Everyone!
As you know three passions in life are Scrapbooking Of Course!! Photography and Cooking! Well about the last one..Im just so inspired by the Movie Julie & Julia that I definitely need to write about it and of Course Need to Create a LO to display my passion! :)

Well let me tell you a little bit this wonderfull movie and 2 true stories!

Julie & Julia the movie, in one word? So Inspirational

Photo from Julie & Julie the movie The Julie & Julia movie tells two stories: one of the infamous Julia Child and her rise to the top of the Foodie Food Chain, and the other of a young woman searching for her place in life.
The movie takes us from Julia Child’s first meal in Paris to her home in Cambridge, MA where she sees her book, Mastering the Art of French Cooking, finally published. Simultaneously, we are introduced to Julie Powell who has found herself at a crossroads, about to turn 30, and trying to deal with the fact that she is not where she’d like to be in her life. She sets out to challenge herself, to cook all 524 recipes from Julia Child’s Mastering the Art of French Cooking in one year, and she decides to blog about it. As a result, she is led exactly to where she has always wanted to be.

The word that best describes my feeling about this movie most is inspirational. I left the theater refreshed, renewed, and determined to use my own culinary training even more. This movie fueled my passion for food in such an unexpected way. I too am now pouring over the recipes in Mastering the Art of French Cooking looking for ways to challenge myself in the kitchen and in life.

Photo from Julie & Julie the movie Meryl Streep did a wonderful job as Julia Child, showing us the woman behind the name. She was more than just this outspoken amazon with the funny voice teaching people how to cook. She had a love of food that was positively infectious, it seemed that everyone who dined with her couldn’t help but be just as excited about the meal to come as she was. I loved how the movie not only showcased Julia’s passion for food, but the passion and love she had for her husband, Paul. They were an incredible couple who truly loved and enjoyed each other, that alone I felt was the driving force for Julia during a time when she herself was unsure about what to do next in her life.

As for Julie Powell’s story, I’d had always felt the Julie/Julia Project was a bit of a stunt. That Julie, after sitting back and watching many friends produce successful careers was feeling sorry for herself and was desperate to make something happen. I have always been able to relate to someone in that situation, as I too often felt like I was far behind everyone else in terms of career success. But after watching the movie I get that Julie needed this project, she needed something to help propel her forward and to prepare her for what the future had in store. Amy Adams did a fantastic job with the role of Julie Powell. although at times the character was a little whiny. In the end you were happy to see that she finally made it.

For me, perhaps, the best part of this movie was that magical third co-star, the food. From Julia Child’s first bite of Sole Meunière, to Julie Powell’s succulent Duck en Croute, as I sat watching these two woman cook one fabulous dish after the next I reminisced about the first time I had the pleasure of making or eating the many dishes featured in the film. My own husband leaning over and whispering in my ear, “I remember when you made that, it sure was good”. That really does make it all worth it. I say all of this to tell you that you must go see this movie, go by yourself, with your spouse, your mom, little sister, whoever. It really doesn’t matter, just go. But beware, because when you leave you will discover that you have fallen in love with Julia and with Food all over again.

Foodie Talk
Written by Heather Jones

September 01, 2009

Comming Back Home!

Hello Everyone!

Yea I know ...lost in space for quite some time ..but finally I can said I'm feeling way much better and recovered!! Thanks God!! for that!!

The last few weeks..has being a very interesting weeks! We took off on a road trip to Arkansas from New Jersey to take our Son Frankie back to College! 23hrs!! and with the surgery..welll not to comfortable...but in general very Mom and Aunt who are home visiting from Miami and PR went on this journey with us! and to tell you true! Is was the highlight of the trip! they are so funny! Love them so much!

On our way back we stop at Hot Spring, Graceland, The Neelys's rest in TN and Nashville where we meet with some good friends! What a blessing!!

This weekend is NY, NY (Chinatown!) and Amish Country, PA!!!

For Now I will like to share this Yum-ohh recipe from by Dear Friend! Try it YOU will love this easy and most Fall recipe. My great facebook friend Terri Schmitt sent it to me today. (Thanks Terri!) I told her my amazing friend (and cook) it is one of my fall favorites. Just LOVE this recipe.

Moist, buttery, sweet yum.

Make it for a teacher, neighbor,your husband and kids. Hey make it for yourself!


(Pre-heat oven to 350 degrees)

*16 oz. can solid packed pumpkin (not pie filling)
*12 oz. can evaporated milk
*3 eggs
*1 & 1/2 cups sugar
*4 tsp. pumpkins pie spice

1 box Pillsbury yellow cake mix with pudding
1 cup melted butter
1 cup chopped pecans (optional, but you'd be a fool not to add them! :)

Mix top five ingredients * together & pour into well greased 13 x 9 inch pan or 2 8 inch rounds. ( I do the rounds!)

Sprinkle cake mix on top

Sprinkle on pecans and drizzle on butter (ya and make it butter...Julia would be so proud...GREAT movie by the way..saw it three far. :))

Bake for 40 min. (Cool completely if stacking cakes and adding Creme Cheese Frosting)

Thanks for Looking..see ya soon

San Juan , Puerto Rico

look for more!

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