I found some adorable little cuffed bags made from recycled paper...they've got the most wonderful texture and even came with a little rectangle tag. I thought they would be perfect for a couple of perfect fall crop apples...crisp and cold. (don't forget you can always clicky on the photos to make them bigger.) I may put a few of these in my Etsy shop.
That lovely basket of apples and the apple on my tag are from The Cutting Cafe's Welcome Fall set. This is a huge set of 46 images and sentiments complete with everything you need for fall cards and layouts. I colored the basket and apples with Copic markers, cut them out and popped them up on dimensionals. I used the All Occasion Word Set 3 for the circle sentiment on the tag.
That gorgeous double sided satin ribbon on my bag is May Arts Double Faced Satin (HA33). It compliments the kraft bag perfectly. I just applied strips of Scor-Tape around the bag and pressed on my ribbon. I love that I don't have to worry if the wrong side of the ribbon is showing because there is no wrong side! Gotta love that.
Paper - PTI Ivory, Kraft
Ink - Copic markers
Stamps - The Cutting Cafe Welcome Fall, All Occasion Circle Word Set 3
Accessories - Cuffed bag, May Arts double sided satin ribbon HA33, Spellbinders circle dies, brads, dimensionals. Scor-Tape
Ok..here's the Foodie Friday I promised earlier today...
3 T. fresh lime juice
1/4 c. red onion, minced
1/4 c. chopped fresh cilantro
2 T. jalapeno, seeded, minced
2 T. garlic, minced
Kosher salt to taste
Preheat grill to med. Grill avocados, cut sidendown, until marks appear, about 2 minutes. Remove from the grill peel and mash with the lime juice until creamy using a fork. Stir in remaining ingredients.
That's it! It's sooooo yummy...this is just one meal I serve it with:
Veggie Quesadillas (this recipe serves 4...if you need more, just add more veggies!)
1 med. onion, thinly sliced
1 med. zucchini, thinly sliced
1 med. yellow squash, thinly sliced
8 oz. mushrooms, cleaned and thinly sliced
1 clove garlic, minced
1 T. olive oil
1 can fat-free refried beans
4 oz. shredded cheese (your choice- cheddar, Mexican, Monterey Jack or a combo)
8 - 8 " flour tortillas (I used 5 10" because that's what I had on hand)
Place oil in large skillet and warm over med-high heat. Add the veggies and cook until the veggies are tender and just slightly carmelized about 7-10 minutes.
Warm the tortillas in a skillet or in the microwave until soft and pliable. Lay the tortillas out.
Spread the beans evenly on half of each tortilla. Top with some of the veggie mixture. Sprinkle with cheese. Fold in half. Repeat with each tortilla.
Brush each tortilla with a tiny bit of olive oil. Place on a hot griddle (about 350 degrees) or in a skillet over med. heat. Pan grill until nicely browned and crispy. The cheese should be melted and the interior should be hot.
Remove from griddle, slice each quesadilla into 3-4 pieces. Serve with salsa, shredded lettuce, diced tomato, sour cream and guacamole.