Work with Pages and understanding Art Journaling

November 05, 2012

Take Off Your Shoes

Take Off Your Shoes

Take off Your Shoes

When Brother Lawrence sought sanctuary from the tumults of seventeenth-century France, he entered a Carmelite monastery in Paris, where his lack of education relegated him to kitchen duty. Charged with tending to the abbey’s most mundane chores, Brother Lawrence nevertheless earned a reputation among his fellow monks for exuding a contagious sense of joy and peace as he went about his work—so much so that after his death, they compiled the few maxims and letters and interviews he left behind into a work that would become a classic Christian text: The Practice of the Presence of God.

“The time of business,” explained Brother Lawrence, “does not with me differ from the time of prayer; and in the noise and clatter of my kitchen, while several persons are at the same time calling for different things, I possess God in as great tranquility as if I were upon my knees at the blessed sacrament.”

For Brother Lawrence, God’s presence permeated everything—from the pots and pans in the kitchen sink to the water and soap that washed them. Every act of faithfulness in these small tasks communicated his love for God and desire to live in perpetual worship. “It is enough for me to pick up but a straw from the ground for the love of God,” he said.

After reading Brother Lawrence, I tried to go about my housework with a little more mindfulness—listening to each rhythmic swishing of the broom, feeling the warm water rush down my arm and off my fingers as I scrubbed potatoes, savoring the scent of clean laundry fresh out of the dryer, delighting in the sight of all the colorful herbs and vegetables and cheeses on my countertop. And sure enough, I found myself connecting to that same presence that I encountered during contemplative prayer, the presence that reminded me that the roots of my spirit extended deep into the ground. I got less done when I worked with mindfulness, but, somehow, I felt more in control.
I get the sense that many in the contemporary biblical womanhood movement feel that the tasks associated with homemaking have been so marginalized in our culture that it’s up to them to restore the sacredness of keeping the home. This is a noble goal indeed, and one around which all people of faith can rally. But in our efforts to celebrate and affirm God’s presence in the home, we should be wary of elevating the vocation of homemaking above all others by insinuating that for women, God’s presence is somehow restricted to that sphere.

If God is the God of all pots and pans, then He is also the God of all shovels and computers and paints and assembly lines and executive offices and classrooms. Peace and joy belong not to the woman who finds the right vocation, but to the woman who finds God in any vocation, who looks for the divine around every corner.

As Elizabeth Barrett Browning famously put it:

Earth’s crammed with heaven,
And every common bush afire with God,
But only he who sees takes off his shoes;
The rest sit round it and pluck blackberries.
Faith’s not about finding the right bush. It’s about taking off your shoes.

From A Year of Biblical Womanhood ©2012 by Rachel Held Evans; published by Thomas Nelson. Used with permission. All rights

Jackie :)

February 21, 2012

Seminar for Worship and Church Leaders

Adulan_edited-2.jpg by jackietphotos
Adulan_edited-2.jpg, a photo by jackietphotos on Flickr.
During the Month of May Adullan Ministry will be presenting an Amazing seminar for all those with talents in the Art/Music. Leaders will be equipped with great tools/new concepts and a filled heart for Jesus!! Stay Tuned...More details to come!

February 20, 2012


Prep. 10 Min. Cocción 15-18 Min.
Porciones 4


2 lbs. filete de pescado (mero, bacalao o rodaballo) adobado
Salsa Criolla:
¼ taza aceite de oliva
1 cebolla mediana cortada en tiritas
1 pimiento rojo cortado en tiritas
1 pimiento verde cortado en tiritas
1/2 taza tomates frescos rebanados o troceaditos
1 taza salsa de tomate
¼ taza aceitunas rellenas rebanadas
1/4 taza cilantrillo fresco picadito
½ taza vino blanco
1 hoja de laurel
Sal al gusto


Adoba el pescado con anticipación.
En una sartén echa el aceite de oliva, calienta y añade los pimientos, ajo, cebolla, tomates, aceitunas y cocina por 2 a 3 minutos. Añade el pescado, salsa de tomate, vino y hoja de laurel.
Cocina a temperatura mediana por 8 minutos.
Coloca el pescado en la salsa y cocina a temperatura mediana por 5 minutos. Voltea el pesccado y sigue cocinando por 5 minutos adicionales.
Sirve y decora con cilantrillo fresco picadito.

Jackie :)

February 19, 2012

Celebrating My Own 48th B-Day

OMG I can believed Im Almost 50th! how do this happened!! 1/2 of a century! and the funny part is that I don't feel any different than when 40Th!  Why is that??  I just think and at the end is just the way you look at yourself and your outlook in live and not what the calendar says! Or at least that what I tell myself!  :)

February 18, 2012

Dear Friend!

One of the best gift in life is to have friend next you can always have someone to count on!

February 15, 2012

Poster Design Assignment 2

Jardin.jpg, a photo by jackietphotos on Flickr.
Today's homework was to create a poster that will direct our guest to the way to enter "a" party...I create this poster in Spanish just to give another dimension to it...But basically is just Welcome to Party! This class is really something else! Check out..if you love PSE and want to move our your day to day Scrapbooking try will open your creatives juices!

Here is Another take on the same idea!

February 14, 2012

Amor Comienza con A y Termina con Z

Alfa_3.jpg by jackietphotos
Alfa_3.jpg, a photo by jackietphotos on Flickr.

Por que en el amor tenemos que inventar cada dia una nueva letra!

This is for a Class I just started and I love everything about it...Is name "The Art of Poster Design" Can i wait to learn more about it!
I have always admire those great sign on Magazine and billboards when they announce stuff and always wonder ..How in the world they do that! Well hopefully this class i will get me a little bit closer to that "look"...Will See..this my 1st assignment! Alpha that stand out! What you think??

February 11, 2012

Comming Soon! My New Website! stay Tuned!

Hi Everyone!
Exiting news!!  My new website is "officially" under construction...The website will include More Recipes with Great coupons Option (for extra savings) and who doesn't like that!!  Right, also it will have my "handmade & Craft" store with beautiful and originals creations..Made Just for you!!  Plus photography Photos, Free Stuff, tips, contests and Much Much More!!  And of course...Scrapbooking, Card making, Digital and traditional work!  Also the Design of my New Scrapbooking STUDIO!! 

So StayTuned!!   More information to come
 Jackie :)

February 05, 2012

A very Sweet Baby

This is my Baby Boy Luis! WHo I tanks God everyday! He's just a very Sweet Boy!

Ki-Digital Paper Pack Hot Date, KI-Digital Brads-Hot Date, baker's twine photo megapack ESSENTIALS - Stitches v1 Splendid Films

January 16, 2012

Take your Scrapbooking to the next level! Digital Art!!

Are tired of the same old, same old looking of your Scrapbook pages!!  then it is time to step it Up!!  and create something that really define your style and true artist!

Jessica Sprauge is offering a new class in Digital Art!  what is Digital Art!  well is an artistic way to portrait your real you!  You dont need to know how to draw or even doodle!!  you just need to let your creativity flowwwwssssss!!

Art journaling is the process of creating a visual diary - a very personal look at your own inner landscape, but also a place to experiment with art and mixed-media techniques that you can use in other projects, or that become an art form in and of themselves. For the first time ever, Jessica is teaming up with renowned artist & designer Nancie Rowe Janitz to bring you a class that combines traditional art journaling techinques with the ease and sophistication of a digital format! In this four-week instructor-led class, complete with an exclusive 200+ piece kit designed by Nancie, you'll jump-start your creativity and learn gorgeous mixed media techniques to add to your digital projects.

Take a look to this examples!...  Super Cool ahhh!!   And you can learn how to do all this plussss moreee! super cool stuff!!  just check out the class ..Im sure you will love as much as I do!!

Cheers, Jackie :)

Disney For Quick Fun Vacation

Hi Everyone!
Here some LO's I just did from my trip to Florida!  Where I spend the Most Fun Vacations with my Mom, Sisters and Aunt! It was one of the best weekends ever!!  I wish we will be able to do more often!!

Material are all available @ JessicaSprauge Store!!

Cheers, Jackie :)

January 11, 2012

Great Winter sael @ Jessicas Store!

Good Morning everyone!

Just a quick note!!  Jessica Sprauge store have a great sale this week!  50% off on a bunch of stuff!!

Check it your time to replenish your stock and Scrap all Winter long!

Cheers, Jackie :)

January 09, 2012

Chicken Rollatini Stuffed With Zucchini And Mozzarella

New Year Resolutions!  Be less heavy and more active and eat better?? then here is this Chicken Rollant make over...!

What you need??
  • 1 tsp olive oil
  • 4 cloves garlic, chopped
  • 1 1/2 cups (1 medium) zucchini, shredded
  • 1/4 cup + 2 tbsp Romano cheese (or parmesan)
  • 3 oz part skim shredded mozzarella
  • salt and pepper to taste
  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray 
How to make it??
  • Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  • In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
  •  Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
  • Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
  • Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.
  • Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
And here is the fineshed product!  Pretty Good!!ahh!  :)

Cheers, Jackie :)
Adapted from

January 04, 2012

White Wedding Cake Cupcakes

Yield: 36 cupcakes

Prep Time: 15 min
Cook Time: 18 min
I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.


1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites


1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.


*Recommend: Duncan Hines "Moist" White Cake mix for this recipe.
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

 Jackie :)

January 03, 2012

Edward Kostyra's Birthday Cake


For The Frosting
16 ounces semisweet chocolate, very finely chopped
2 2/3 cups heavy cream
1 teaspoon light corn syrup

For The Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour, not self-rising
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

For The Orange Curd
12 large egg yolks
Zest of 2 oranges
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1/2 cup plus 1 tablespoon freshly squeezed lemon juice
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces


Make the frosting:

  • Place chocolate in a medium heatproof bowl. In a heavy saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour over chocolate and let sit, undisturbed, for 3 minutes. Gently whisk until combined and smooth. Whisk in the corn syru
  • Let cool to room temperature, then transfer ganache to refrigerator and chill, stirring frequently and scraping the sides of the bowl with a spatula, until slightly stiff and cool enough to spread, about 1 hour. If frosting becomes too firm, briefly place bowl over a saucepan of simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny.

Making the Cake

  1. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  3. Divide the batter between the prepared pans and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Re-invert cakes and let them cool completely, top sides up.

Make the orange curd: 
  1. Combine yolks, orange zest, orange juice, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, about 8 to 10 minutes. Let mixture come to a vigorous simmer and cook, continually scraping sides of pan, for 2 minutes.
  2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
Assemble cake:
  1. Using a serrated knife, trim the tops of the cakes to make level. Split each layer into two, for a total of four. Place bottom layer on a rotating cake stand and with an offset spatula, carefully top with 1/2 cup of orange curd, leaving a 1-inch border. Place the second cake layer on top, spread with another 3/4 cup of the orange curd. Repeat with the third layer; top with the final cake layer. Insert 3 wooden skewers into the top of the cake to secure.
  2. For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
  3. Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

Jackie :)

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