I want to try something and I would really like your input on it.
For the past year or so, I have been posting links on my Mark Lipinski’s Fan Page on Facebook. Of course, in its never ending quest to make lots of money, Facebook cares less about you and me and more about cash in spite of the fact they have more money than they know what to do with. As a result, those of you who have been faithful readers of the Fan Page have been removed, time and time again, from getting any of my posts onto your timeline feed. The reason is, Facebook would like me to pay money every day in order to advertise and length readers like you, to the Fan Page.
I think we would all be better served if I posted my tips, ideas, links, and jokes, etc. to my blog.
You can subscribe to my blog and get an email every time I post a grouping of ideas, links, etc.
I’M NOT shutting down my Facebook Fan Page. What I am doing is putting everything that used to be on the Fan Page individually on my blog, AND there will be a daily link to the idea blog on the Fan Page, just as there were multiple links to the various blogs that I’ve always linked to in the past. It’s not that different, really. It will save me a lot of time, and guarantee those who want to see the creative posts will actually get to see them. And Facebookers, will STILL have to click on “GET NOTIFICATIONS” if they want to see what I post here. Is that more clear?
Actually, this way gives you TWO ways to get all of the ideas, etc. — through the FACEBOOK FAN PAGE and YOUR CHOICE (not mandatory) to subscribe to the bLog and get email postings that way
Well, I think it’s worth a shot at least in the short term, let’s see what happens…
YOKE DU YOUR
This woman goes into a dentist’s office, after he is through examining her he says: “I am sorry to tell you this, but I am going to have to drill a tooth.”
The woman then says: “Ooooohhhh, the pain is so awful I’d rather have a baby!”
To which the dentist replies, “Make up your mind, I have to adjust the chair.”
Artists or art that turns me on and feeds my muse! Like it or dislike it, what about this art inspires your own art or creativity? Art done by a child using a straw to ‘blow’ paint.
Look around you. Design is everywhere! How can you incorporate the beauty that surrounds you into your art or craft? Flowers.
IDEA I LOVE
Going to the beach this summer, cupcake? Then you’re going to love this little knitting tip! Using t-shirt yarn (yes, my dear, you make it yourself), you can whip up this little over he shoulder, cross body, case to hold your phone, keys, and a bit o’cash when tooling around the boardwalk. Here’s the pattern:
IDEA I LOVE
You will be JUST LIKE Lisa Vanderpump after Ken surprised her with her own backyard swing! (You have to admit that you
want need one). C’mon, you know an adult swing would be fun, and you also know that if you bitch and moan enough, your hubby will make one for you just to shut your trap! You, however, get to decorate it in the colors of your choice! Start here:
IDEA I LOVE
I like that Darlene Zimmerman and I like her quilt design called, Exploding Star.” It snot really hard to make if you follow the strip piecing instructions. And, boy, this is the kind of quilt that, with the right color combos, can really pop and cause a stir among those of your family who could care less! Here’s the pattern:
In spite of the fact that this chick’s poses look like she just got busted for trying to smuggle a baggie of crystal meth in her floral bouquet on her wedding day (Helllllllooooooo, drama queen), you have to give her some props for making the dress herself (which I love) out of TOILET PAPER. Yes, cupcake. Hang your head in shame. She makes this and you’re afraid of learning a new something or another! Buck up!
Dear GAWD! WILL SOMEONE PLEASE CALL OLIN MILLS!
Horseradish mustard adds a kick to grilled burgers, while barbecue sauce and white Cheddar cheese create a flavorful topping combo.
- 1 pound lean ground beef
- 1 -2 tablespoons horseradish mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 -4 ounces white Cheddar cheese, sliced
- 4 hamburger buns, split and toasted
- 1/4 cup barbecue sauce, slightly warmed
- Arugula or lettuce, tomato slices, and/or red onion slices (optional)
- In a large bowl, combine beef, horseradish mustard and 1/4 tsp. each salt and black pepper; mix well. Shape into four 3/4-inch thick patties.
- Grill patties on rack of a covered gas or charcoal grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F), turning once. Top burgers with cheese during the last minute of grilling. Serve on toasted buns with warm barbecue sauce. Add arugula, tomato and/or onions.
IDEA I LOVE
Here’s how you can use your crock pot to make your own soap this summer. This particular recipe doesn’t use lye so it’s not so dangerous, nor do you need a PhD in chemistry just to wash your private parts with something you made! I love making soap. I love experimenting with the various oil combos and scents. Sometimes I get a creepy batch, but most times, I’m pretty happy with what I’ve made. You, cupcake, can start here:
YIKES! Contrary to the headline where I found the original link to to this recipe, there IS lye in this soap! Hmmmm…. I guess they lyed in their headline and I lyed to you. 😦
WORDS TO LIVE BY
IDEA I LOVE
Who doesn’t need an extra jewelry box or pretty gift box? Here’s how to make this hot and contemporary Agate and Acrylic box for your valuables or prescriptive (and, if you live in Colorado, you know what I mean . . . ). Here’s how you can make one:
When McDonald’s had “Golden Arches”
Sheer three-layered audacity put this creation from a Saint Paul bakery in our hall of fame: buttermilk-cocoa cake, candylike chocolate frosting and creamy caramel sauce.
CAFE LATTE’S TURTLE CAKE
- Unsweetened cocoa powder
- 1 egg, lightly beaten
- 1 cup buttermilk or sour milk (see note below)
- 2/3 cup vegetable oil
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 cup freshly brewed hot coffee
- Chocolate Frosting (see recipe below)
- 1 1/2 cups pecan halves, toasted
- 1/2 cup purchased caramel ice cream topping*
- Grease three 9-inch cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
- In a small bowl, stir together egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans. (Layers will appear shallow.)
- Bake in a 350 degrees F oven for 22 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper; cool thoroughly.
- When the cakes are cool, make the Chocolate Frosting. Place 1 cake layer, top-side down, onto a serving plate with a lip. Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the ice cream topping. Top with the second layer, top-side down. Repeat with frosting, pecans and caramel topping. Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel topping.
- Chill cake 1 to 2 hours before serving.
- Note: If you don’t have buttermilk on hand when preparing this cake, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.
- * A thicker caramel topping works best in this recipe. Some caramel will ooze from the cake as it chills.
- ** If you only have two 9-inch cake pans, refrigerate 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as directed, and bake remaining batter.
- 1 cup sugar
- 1/2 cup milk
- 6 tablespoons butter, cut up
- 1 12 – ounce package semisweet chocolate pieces (2 cups)
- 1 – 2 teaspoons freshly brewed hot coffee
- In a medium saucepan, combine sugar and milk. Add cut up butter. Bring to boiling, stirring constantly. Remove from heat. Add semisweet chocolate pieces. Using a wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. If necessary, let stand several minutes before using.
IDEA I LOVE
This armrest pin cushion and notions holder is just slammin’ and I have to have one now that The Slow Stitching Movement has taken me to a bit o’hand work and making my important legacy stitching project. Here’s a tutorial for how to make your own needlework organizer:
BUT WAIT! THERE’S MORE!
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Encore! ENCORE! DON’T MISS IT this time around!
On Thursday, July 10 from 1 until 2:15-ish PM EST, I will be giving an ENCORE and LIVE presentation of The Slow Stitching Webinar! And, of course, and there will be a LIVE response to all of your questions and comments about Slow Stitching. Sign up today and see what all the buzz has been about, how to get unstuck, and how to ramp your patchwork up a notch for your own, physical, emotional, creative, spiritual and financial benefit.
Can’t make this time either? Sign up and a copy of the webinar will be sent to you so you can watch and listen at your own leisure! xoxom
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LOVING this arched sponge. The arch means it dries faster, keeps bacteria off your countertop, and scoops away crumbs with ease. $3 for a pack of two from Full Circle: 866-259-0727 (I think)
LOUD! Just a few words to describe Jerome C. Rousseau’s Spring/Summer 2014 collection. You could so pull this off, cupcake! (Let’s just say that I know that I can, so that means you can, too) Double dare me?