Mother's Day Ribbon Banner

If you know me at all, you know that my favorite crafts take just a few "ingredients". This one calls for a couple sheets of accent scrapbook paper, 3 sheets of colored cardstock (or less), a coordinated ribbon (I prefer grosgrain), a 3 inch circle punch, 2 inch scalloped circle punch, double sided tape, a stapler and a computer printer.

My accent paper is Sandylion/Disney 'Mini Flowers' design (RMDWSCB83, the same I used for my Paper Pyramid favors). For the cardstock, I chose bright pink, peach and yellow. Then I printed the letters of "Happy Mother's Day" on all three sheets, using capital letters in the Diamond font at font size 54. Don't forget to add an apostrophe after the letter 'R'!

The 3 inch accent circles get stapled to the ribbon, then the cardstock circles attach to the 3 inch circles with double sided tape, covering the staple.

The ribbon loop at the top of the hanging ribbon is not a knot (hee hee). I cut a separate piece of ribbon, about 7 or 8 inches, and made a figure eight with it (stapling its center), then tucked the hanging ribbon over that staple.

Hang one in the doorway of a mom you love:

I folded my banner and tucked it inside a cardstock favor box from Dollar Tree (8/$1) and put on a few foam flower stickers to fancify it.

I leave you with my favorite quotation on motherhood, by Mildred B. Vermont:
Being a full-time mother is one of the highest salaried jobs, since the payment is pure love.

Happy Mother's Day to all you great moms out there!

Today's Inspiration III: Got Buttons?

Back at Christmas in 2008, I made a batch of apple butter in honor of my mother-in-law. She had introduced me to it the summer prior, and when the holidays rolled around, I figured that would make a thoughtful, homemade gift for her to enjoy past the holidays. Then, for Christmas 2009, she filled the same jelly jar with a giant bunch of funky buttons for me to ooh and ahh over.

Surprisingly, it only took me 5 months to make something with them! Thanks to Amy Cluck's tutorial on Style Crush, I put together a cute creation that I sent to my mother-in-law for Mother's Day.

Very simply, pick out any buttons that stack up (snipping off the 'shank' on the back of the button if necessary) and glue them in size order on a ring form. You can pick up a ring form at any crafting store that sells jewelry making supplies. Then let your masterpiece dry. Told you it was simple!

Just to make the presentation a little fancier before sending it in the clear-topped tin you see above, I punched out a 2 inch flower from bright pink cardstock. Then I slit an opening in the middle of the flower with an exacto knife to "plant" the button ring in the center.

Brunch Idea: This Frittata is Delish

Mother's Day is almost upon us. Traditionally, brunch is in order. If you are planning a brunch and are in need of a tasty main dish, this is a recipe I tweaked from Gourmet.

Their version requires a few vegetables to be steamed, then shocked in ice water. Breaking news: blanching is NOT a flavor booster! Plus, why would I want to create more dishes to wash by using a steaming pan and a bowl of ice water? I say, you're already using a saute pan for the peppers and onions anyway, just saute the other vegetables and pump up the flavor at the same time.

Speaking of flavor, my version has the addition of parmesan cheese, because in my opinion, you just gotta have cheese! Lastly, I share with you a tip that I learned from Emeril Lagasse (over the many years I served as his couch potato apprentice). In any dish that has multiple layers, you need to season each layer as you go. It makes SUCH a difference in the final outcome.

Spring Vegetable Frittata

1 pound thin asparagus

2 sweet bell peppers (red, yellow or orange)

3 shallots, minced

1 medium zucchini, semi-peeled and diced

3 scallions

12 large eggs

1 tablespoon unsalted butter, plus more for the baking dish

1/2 cup heavy cream

¾ cup parmesan cheese, divided

3 tablespoons fresh parsley, chopped

Salt and pepper, to taste

1. WAIT to preheat oven (to 350°F) until all your vegetables have been washed and prepped.

2. Trim asparagus from the stalky ‘breaking point’, then slice what remains into 1 inch pieces. Dice the bell peppers and mince shallots. Peel the zucchini, partially, leaving thin strips of green for color, and cut into small dice. Trim the scallions and slice thinly. Wash, pat dry and chop the parsley (not too finely).

3. Melt a half tablespoon of butter in a nonstick sauté pan. Add the diced bell pepper and season with salt and pepper. Sauté until lightly browned, 5 or 6 minutes. Remove to a bowl.

4. Add the other half tablespoon of butter to same pan. Sauté the asparagus and scallions for two minutes, then add the minced shallots and diced zucchini. Season all with salt and pepper, then sauté for another two to three minutes.

5. Now preheat your oven, and butter a 13 x 9 x 2-inch glass baking dish (3-quart).

6. In a large bowl whisk together eggs, cream, parsley, and ½ cup of the parmesan cheese. Pour this custard into the baking dish. Evenly distribute the vegetables over the egg mixture. Sprinkle with another few grinds of pepper, if desired.

7. Bake in the middle of the oven for 20 minutes. Sprinkle on the final ¼ cup of parmesan cheese, then bake for another 15 minutes until golden and set.

8. Cool frittata on a rack briefly before slicing. Serves 12.

Time Saver: You can make this frittata a day ahead, then refrigerate it after it has cooled completely. Rewarm in a 200°F oven for 15-20 minutes before serving.

Now put your feet up, pour yourself a mimosa, and enjoy your brunch with the ones you love.