Thank you notes - working in a school office the holidays are full of little unexpected gifts like cookies, candy, etc. I think it's important to thank those that take the time to remember us.
I had a few after Christmas purchases and one of them was a couple more rolls of the birch bark wrapping paper from Pier One on sale. (I may even use it to wrap some gifts next year!) It makes a quick and pretty (I think) background on cards.
Along with some punched circles in different sizes, colors, and one even stamped, I used some wooden snowflakes and when I ran out of those, some punched snowflakes.
HWNSNBP loves this cake and I didn't have time before Christmas to make it but managed to get it done the day after and we've been enjoying it all week. (Cranberry Cornmeal Cake by Giada DeLaurentis)
This is the mess that's my work space right now. I'll be doing some major clean up work come the new year.
And I promised a look at the ornaments that I finished for the staff at school. I couldn't find my gold cording so I had to resort to fishing line. They seemed to like them.
Oh, and in this picture you can see the bookshelf that I stuck in the dining room area that's chock filled with journals and crafting books - that's going to be replaced by a new closed cabinet to match the hutch on the left once we can get to the Amish place to order it. Our Christmas present to ourselves.
Your thank you cards are beautiful Lorraine and that cake looks great! I hope you have a fun New Year's Eve and I'm wishing you all the best for 2018! :)
ReplyDeleteLovely birch background cards. That bake looks amazing, I will have to try it thanks! Happy New Year!
ReplyDeleteOh, those woodsy look thank you cards are beautiful - I remember you getting that paper. And ha, your desk looks pretty much a match for mine except that you produce far more from yours!
ReplyDeleteOff to check out that recipe - I always stock the freezer up with some fresh cranberries this time of year, I love them.
I may have produced a larger quantity of that one card but you're always trying new things and I'd be hard-pressed to keep up with you! (With as great results I might add!). I cut back the sugar on that recipe about a 1/4 cup and it was still good.
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