I chose to use one of my favorite digital bag templates - The Funky Bag from The Digichick and a medium weight acrylic that I got from Dick Blick. This bag has a cool curved flap that you can see here. I reversed the direction of the flap and hid the clear velcro dot closure with the middle ghost. See that awesome velvet corduroy and the satin cutout bats and ghosts? They're from May Arts! I love the texture of the velvet corduroy and it comes in awesome colors!
Remember, you have the entire month to get your acrylic thinking cap on so let's see those 3D acrylic creations! Post your project over at P3 and you could win a super prize. Be sure to pop in so you can see the other fabulous DT creations!
Aud's Challenge Blog - Halloween Sentiments
No Time to Stamp - Three is the Key (ssnotime159)
Now for Foodie Friday! We love soup so we don't wait for cool weather to enjoy it. This Italian Wedding Soup is easy and one of our favorites. It's even better the second day.
Italian Wedding Soup
1 recipe Italian Mini Meatballs (recipe follows)
1 c. onion, diced
1 c. celery, diced
1 c. carrots, diced
1 c. ham, diced
1 T. garlic, minced
2 T. olive oil
1/2 c. dry white wine
6 c. chicken broth
2 t. dried oregano
1 t. red pepper flakes (may be omitted if you don't want the heat)
1 bay leaf
1 can (15 oz.) cannellini beans, rinsed and drained
2 c. fresh spinach
1/2 c. chopped fresh parsley
Sweat vegetables, ham and garlic in oil in a large soup pot, covered, over med. heat until soft, about 10 minutes.
Deglaze with wine; reduce until nearly evaporated. Stir in broth and seasonings, bring to a boil, reduce heat, and simmer, covered, 15-20 minutes.
Drop meatballs into simmering soup and simmer 3-4 minutes. Add beans, spinach and parsley, and cook just until spinach wilts, about 2 minutes.
In a separate bowl, whisk eggs with some of the hot broth, then remove the soup from the heat; stir in egg mixture.
Serve and garnish with shredded fresh Parmesan.
Meatballs (May be made in advance and frozen until ready to use. I make double and freeze for spaghetti & meatballs)
1/4 c. unseasoned fresh bread crumbs
1/4 c. grated Parmesan
2 T. whole milk
2 T. chicken broth
2 T. chopped fresh parsley
1 egg, beaten
2 t. dried Italian seasoning
1 t. garlic, minced
1 t. kosher salt
1/2 t. ground black pepper
1/8 t. red pepper flakes
Pinch of nutmeg
1/2 lb. ground chuck OR ground turkey
Mix thoroughly. Form meatballs using a small scoop or melon baller and place on a aluminum foiled lined cookie sheet. Bake in a 350 degree oven until meatballs are cooked through about 15-20 minutes. May be used immediately or frozen for later use.