Thursday, September 18, 2008

Create and Decorate Holiday Issue

CLICK HERE to enter the Absolutely Amazing Giveaway....

I have a project in the latest issue of Create and Decorate Magazine! Pick up the 2008 Holiday Issue to get my Fraktur Style Christmas Tray pattern. The issue is available at Barnes and Noble, as well as other stores. Then sit down with a mug of tea, relax, and peruse the beautiful projects inside... Sure to get you in the holiday mood.
Thanks for the dinner suggestions yesterday. I even got a great soup recipe from Joy, which I will try soon. I ended up taking some chicken out of the freezer, and roasted it (doesn't get simpler than that.) I rinsed and dried the chicken, placed it in a baking pan with some potatoes, threw in some sprigs of rosemary from the garden, sprinkled with salt and pepper, and threw it in the oven. Served it with peas and refrigerated crescent rolls. Done! Delicious!


Still working on that baby quilt (For Ella's Sister), almost done...

9 comments:

  1. That really looks yummy! I love putting Rosemary in my dishes!
    Thanks for sharing!

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  2. Wow!! Congratulations! How exciting!!
    I love your project they published.
    Can't wait to pick up a copy!
    And dinner looks yummy... any leftovers? :)

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  3. Yum, I think I'd like to come over for dinner! :-) I'll have to look for that magazine. I love holly so your project is very inviting. Congratulations on being a featured designer!

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  4. Congratulations on being in the Create and Decorate Holiday Issue Magazine. That is a love lovely tray!
    Have a Blessed Day,
    Diane

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  5. Making me drool! That looks great!
    Congratulations on getting your project in the issue!
    Linda

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  6. How long did you bake the chicken and what did you sprinkle on top?

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  7. OK,this is where things get iffy- you're asking me what I did almost 48 hours ago, and my memory is just not that good anymore!
    I sprinkled it with salt and freshly ground pepper, and the fresh rosemary sprigs. As for baking, I think it was in for about 35-40 minutes, on convection (which speeds things up) at about 375 degrees. I always use a meat thermometer, to make sure it's done. The convection oven does a great job of crisping up the skin.

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