|
|
Dear Criss,
I don't know about you, but this
March has been a very busy month around here
at the
studio. I created another project for
Crafts-n-things
(4th of July Mailbox), started one of the
most unusual
projects I've even done (more on this later)
and we
had a great RS Class - my students were
wonderful
and they created some incredible finishes!
As April
is knocking on my door - it's looking like it
will prove to
be just as busy of a month.
I'm still working on our new blogspot - I
have finally
decided on the name, purchased the domain
and now we are customizing the site. WOW,
this was
more work than I anticipated or I just made
it more
complicated than needed!
It looks like I'll be doing a little extra
traveling this year -
I have been blessed with the opportunity to
teach for
Faux Effects(r), one of SALI's chapters and
the SALI
national convention.
I'll be in Dallas, TX - Portland, OR and
Charleston, SC over the next several months.
Check
out our current class listing for
more details on locations and classes.
Also, in this newsletter - I'm sharing
another recipe
that is one of my favorites (a little
healthier this time) -
more information on upcoming classes - SALI
convention - April Special and much more.
Creatively Yours,
Jennifer R Ferguson
 |
 |
 |
Recipe
Apple Salad
Yes, I said it was healthier this time.
Remember, I'm
the one that still needs to lose 5 pounds and
making
English Toffee Bars will not help me!!! So,
here is a
great salad to enjoy.
DOUBLE-APPLE VINAIGRETTE:
- 3/4 cup bottled unsweetened applesauce
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/3 cup olive oil
Process all ingredients expect oil in
a blender
or food processer until smooth. With motor
running,
add oil in a thin, steady stream. Pour into
a jar, cover
and refrigerate up to 1 week. Whisk or shake
well
before using.
APPLE, BLUE CHEESE AND NUT SALAD:
Spread 1/3 cup chopped pecans or walnuts in a
microwave-safe dish - microwave on high 2
minutes,
stirring twice, until lightly toasted. In a
large serving
bowl, toss 8 cups torn remaine lettuce, 3/4
cup (3
ounces) crumbled blue cheese, 2 sliced Golden
Delicious apples and the nuts with 1/2 cup
Double-
Apple Vinaigrette dressing.
Hope that everyone enjoys this salad - it is
one of my
favorites.
|
 |
Thank you for your continued support and
business,
Sincerely,
|
|