Butterflies and Soup!

Good Morning Friends

Here is a card that I so enjoyed making - can't say why exactly but I think it has something to do with working with circles - they always look so harmonious when you layer them up.   I began with a piece of 8x8    pearlescent cream cardstock and pierced the edges for effect.  A piece of dark green card was matted on top of this followed by a smaller piece of cream card embossed with Spellbinders M-bossabilities Asian embossing folder .  I used my very fav Spellbinders Grand Decorative Circles with the largest die from Sue Wilson's fabulous Vintage Lace Motifs.  The centre of that die was cut out using a standard circle die and a sentiment stamped in black on green card and placed behind the die.  Black becomes the accent colour on this card followed through on the butterflies and gems on the side of the card.  The butterflies come from Spellbinders Les Papillions Set.  The butterflies were cut only and then embossed with an embossing folder from my stash and swiped with Distress Ink: Black Soot, The dies on the side of the card you may recognize as coming from Heartfelt Creations Elegant Swirls Set.  The ribbon is Silky Crush Aqua and the bows are topped with A Fancy Pearl and encased in one of the small dies from the Vintage Lace Set.

 And now for a recipe as promised yesterday:

Spicy Vegetable Soup Thai Style

Ingredients

A jar of Tom Yum Thai Paste (available from the store where 'good food costs less')

Spicy Italian Seasoning

A generous dash of soy sauce

Juice of a lemon

2 or 3 chicken stock cubes

A tin of green lentils washed thoroughly

Half a bag of Spring Greens or half a leafy cabbage cut finely
A large sweet red pepper cut in fine strips

A bunch of Spring Onions

2 or 3 fresh carrots grated

fresh coriander (optional)

garlic and chilli (small amount of chilli to taste because the Thai paste is quite spicy)

Salt and black coarse pepper to taste

Method

There are two ways to make this soup.  The easiest way is to cut the vegetables quite  coarsely.  Add all the ingredients to a pot and cover with just enough water.  Bring to the boil then simmer until cooked then liquidise with a hand blender until the soup is the consistency you like, either very smooth or coarse as preferred.  The other way is to make sure the vegetables are cut fairly finely, particularly the greens and not to liquidise the soup.  The second method is particularly good because if you add some frozen prawns to the soup and cook some noodles separately it is still quick and you have a main course.  Hope you try it and enjoy it.  Be with  you again soon and enjoy your day.

Lol Lilygee

xx