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Size: Greeting Card

  • Dimensions: 5″ x 7″ (portrait) or 7″ x 5″ (landscape)
  • Full color CMYK print process
  • All-sided printing for no additional cost
  • Printable area on the back of the card is 3″ x 4″ (portrait) or 4″ x 3″ (landscape)

Standard white envelopes included

Paper Type: Matte

The most popular paper choice, Matte’s eggshell texture is soft to the touch with a smooth finish that provides the perfect backdrop for your chosen designs.

  • Light white, uncoated matte finish with an eggshell texture
  • Paper is easy to write on and won’t smudge
  • Made and printed in the USA

Source: Hot Cross Buns Easter Basket #1 Card | Zazzle

N.B. I’m not currently responding to comments or visiting blogs because of ill-health but I much appreciate your support.

Take care and keep laughing!

Sarah

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Style: Travel/Commuter Mug

You don’t have to give up a colorful, funny, or attractive design for the function of a top-notch travel mug. Zazzle’s commuter mugs feature a rubber-lined lid for a tight, spill-resistant seal, twist the lid to reveal the sip opening! So, take your favorite photo, monogram, pattern, or cool design with you on your new favorite mug.

  • Dimension: 3.5” diameter x 6.2″ h; 14-ounce capacity
  • Materials: Stainless steel body; plastic handle and base; rubber-lined plastic lid
  • Double-walled stainless steel helps will keep your drink of choice hot
  • Do not microwave; hand wash recommended
  • Printed on demand in San José, California

 

Source: Hot Cross Buns Easter Basket #1 Travel Mug | Zazzle

Take care and keep laughing!

Sarah


Flora Annie Steel (2 April 1847 – 12 April 1929) was an English writer who was noted for writing books set in British India or otherwise connected to it.   Personal life She was born Flora Ann…

Source: Flora Annie Steel | stuartshieldgardendesign


ANOTHER RE-BLOG OF ONE OF MY FAVOURITE FOOD POSTS!
“Eight peas, please.” When I was very young, peas were the only vegetable I could stomach. Luckily, I grew out of that. Nowadays, there are very few vegetables I dislike. While okra and…

Source: First Night Design | “Eight peas, please.” | #Carrots #Recipes | First Night Design


In the mid-1990s, after a delightful holiday in Crete with a dear friend, she and I decided we wanted to buy a bolt-hole on the island. I planned to spend half the year in Crete to give my health (or lack of it) the warmth it desperately needed.

At the Going Down of the Sun 
At the Going Down of the Sun (coastline, Chania, Crete)

But life, as John Lennon and others before him said, has a way of happening when you’re making other plans and we never did buy that bolt-hole.

Lighthouse in the Mist Post Cards
(Chania) Lighthouse in the Mist

Cut to September 2008 and Mr FND and I went on our first proper holiday after thirteen years together, prompted by my having four TIAs (mini strokes) in the May. We knew we had to change our lives and a holiday was a priority.
We settled on Chania and the rest is history. I think that even before we got on the plane at Gatwick, we knew we would move to this glorious island permanently. It may, at this time in history, be part of Greece, but there is something different about the island and an atmosphere that is quite unlike the mainland.

Lighthouse in Chania iPad Mini Cover
Lighthouse in Chania iPad Mini Cover

DAKOS

Dakos

© Sarah Vernon

It is a truth universally acknowledged that Crete has the healthiest diet in the Mediterranean. The island has the agriculture, the chefs and the recipes to make your stomach and your doctor very happy! The tavernas and cafés in the tourist areas of Chania, the nearest city to the village of Chorafakia — primarily round the Venetian Harbour — are, alas, not the place to find great Greek or Cretan food but venture into the cobbled streets of the Old Town or up into the mountains and you will often find places to eat that can fulfill your every Cretan dream.

We’ve probably all heard of Moussaka and Tzatziki but unless you are partly or wholly Greek or have spent many years having Greek holidays, you may not have heard of many of the staple mezes or snacks. One such are Dakos, which originated in Chania.  These are barley rusks (twice-baked bread) topped with fresh tomatoes, feta or mizithra cheese, olive oil and oregano. Simple but delicious … and healthy!

Details of how to create Dakos at home can be found at Maria Verivaki’s blog, Organically Greek. She writes:

‘This is the healthiest salad snack you can imagine. It has been immortalised all over Greece and is famous for its Hania origins. It is served in practically every single restaurant, taverna, café or kafeneio in the province. It is extremely easy to make. I don’t know why it’s called dackos (or dakos, or dako for that matter); the same name is also used for the troublesome fly that infests olives and ruins olive trees.’

Scorched Earth Greeting Card
Scorched Earth Greeting Card (Chania’s Venetian Harbour)

Take care and keep laughing!

Sarah


Originally posted on Eclectic odds n sods.
This is such a super easy chicken meal, I’ve cooked it a few times now and it got the thumbs up from my mother in law, so it must be good 😀  It also hits the button with the Low FodMAP eaters.

Succulent Sweet, Lemon Chicken

Ingredients

3 juicy lemons
50g butter
3 tbsp clear honey
leaves from 4 rosemary sprigs…

Source: Succulent Sweet, Lemon Chicken | Eclectic odds n sods


First Night Design

Regular visitors will know that it doesn’t take long before I have to go back to the vintage treasure chest and explore.  Mrs Beeton’s Christmas Feast is a montage comprising four pages from Mrs. Beeton’s Book of Household Management, published in 1907, pages which I have altered to give a deeper coating of age. These images are from The Old Design Shop, while the ‘compliments of the season’ clip art is from The Graphics Fairy.

Take care and keep laughing!

Sarah

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No news on computer but this recipe always cheers me up. Take care and keep laughing!
Sarah x

First Night Design

Apricot Mousse
Apricot Mousse

I originally posted this apricot mousse recipe last Christmas. It’s such a delicious alternative to the heaviness of Christmas pudding that it’s worth repeating, especially as I have now designed a matching artwork!   It serves equally well as an accompaniment to mince pies or pudding in place of brandy butter or cream.

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick…

View original post 93 more words


I am in complete agreement with Jane – artichokes are far lovelier to look at than eat!

View from a French Hillside

I have a very dear friend whom I have known since university days, who is a pretty strict vegetarian. No leather handbags or shoes or buffalo hide jackets for this girlie, oh no, even her cats have been raised as vegetarians, at least whilst in her presence . (You know how canny cats can be – they once admitted to me that they nipped down the road after hours for a quick mouseburger but didn’t like to upset the mistress too much so all was kept very hush hush).  Whenever my friend and her adorable family come to stay we attempt at least for a few meals to adopt their eating habits and try some new meat-free dishes.  There have been some real successes – our delicious morning fruit smoothies for example – but a few things have been sampled once, never to be retained in our daily menu. The…

View original post 62 more words


I still have no working computer and mobile data roaming allows very little leeway. So here’s a reblog of my carrot recipes. I hope you’re all thriving. Take care and keep laughing!
Sarah

First Night Design

“Eight peas, please.” When I was very young, peas were the only vegetable I could stomach. Luckily, I grew out of that. Nowadays, there are very few vegetables I dislike. While okra and artichokes leave me cold, I eat almost every other vegetable available. Carrots, meanwhile, I could eat until the cows come home. They hold a special place in my heart. So many uses, such delicious options.

Carrots Make Great Soups & Fabulous Cakes

The following soup recipe is a staple at our place  and is an adaptation of one published in a Sainsburys cookery book from the 1980s, originally meant for a pressure cooker.

Carrot, Coriander & Ginger Soup

carrot soup

Ingredients

  • 1 tablespoon olive oil.
  • 4 large carrots, scraped and sliced.
  • 1 large onion, sliced.
  • 900ml / 1 1/2 pints vegetable or chicken stock.
  • large bunch fresh, chopped coriander
  • 1 teaspoon ground ginger

Method

  1. Heat the oil in a saucepan on…

View original post 301 more words


It was a treat to answer Sally Cronin’s questions for her Smorgasbord blog and this was the result. Thank you, Sally, for allowing me to burble at length!

Smorgasbord - Variety is the spice of life

My guest today epitomises the meaning of creativity. An actress for over 30 years on screen and stage, Sarah Vernon is also a very talented artist and writer.

Sarah comes from a long line of sailors on her father’s side and in the more recent past a renowned theatrical family. Her father was the stage and screen actor Richard Vernon and her mother Benedicta Leigh, an actress and author.

After completing her Acting Diploma at the Webber Douglas Academy of Dramatic Art Sarah has worked in the theatre and television for the last 30 years. She was diagnosed with Limited Cutaneous Systemic Sclerosis in her early 20s, and whilst this might be physically restricting it has certainly not inhibited her creative process. For those of us lucky enough to have discovered her blog and websites, we have been treated to her original and elegant First Night Design creations which adorn…

View original post 3,661 more words


Today’s Special is from three years ago, created with an American paddlefish illustration that was photographed by Timothy Knepp of the United States Fish and Wildlife Service, and a 19th century French menu, both from Wikimedia, as well as textures from my collection.

Somebody recently commented on it at Redbubble and I hadn’t looked at it for ages. It was rather better than I remember!

Roll up, roll up! As from today it is available on tote bags, duvet covers, mobile phone and iPad covers, as well as the usual posters, greeting cards and framed prints. Don’t say I fail to cater to your every desire!

Take care and keep laughing!

Sarah


Still raining? Still not the Spring-going-into-Summer weather you’re hoping for? Warm yourself up with one of Ron’s luscious soups. And keep your fingers crossed that this time tomorrow I will have my computer back from the hospital!

Ron's Rants...

I thought it was time I cobbled up a new vegetarian soup recipe as I tend to stick with two favourites lately, Roasted Cauliflower & Potato which, frankly, is amazingly good (I’ve made it with King Edwards and with Rooster, and I prefer Rooster, though both are very good – not just my opinion, by the way), and Cannellini Beans and Vegetables .

If the Cauliflower and Potato has a downside, it’s a

View original post 881 more words


Happy Valentine’s Day!

Yesterday I attempted a new piece for St Valentine. And failed miserably. Instead, I give you this diversion from Drew McKevitt, poet, knitter and illustrator of Pears.

Reblogged from Angry Pear

via Valentine’s Day Chocolate | Angry Pear

Take care and keep laughing!

Sarah

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“Eight peas, please.” When I was very young, peas were the only vegetable I could stomach. Luckily, I grew out of that. Nowadays, there are very few vegetables I dislike. While okra and artichokes leave me cold, I eat almost every other vegetable available. Carrots, meanwhile, I could eat until the cows come home. They hold a special place in my heart. So many uses, such delicious options.

Carrots Make Great Soups & Fabulous Cakes

The following soup recipe is a staple at our place  and is an adaptation of one published in a Sainsburys cookery book from the 1980s, originally meant for a pressure cooker.

Carrot, Coriander & Ginger Soup

carrot soup

Ingredients

  • 1 tablespoon olive oil.
  • 4 large carrots, scraped and sliced.
  • 1 large onion, sliced.
  • 900ml / 1 1/2 pints vegetable or chicken stock.
  • large bunch fresh, chopped coriander
  • 1 teaspoon ground ginger

Method

  1. Heat the oil in a saucepan on a low to medium heat.
  2. Saute the carrots and onions for a few minutes until the slices are transparent.
  3. Pour in the stock and add the coriander and ground ginger. Bring to the boil and simmer until the carrots are tender.
  4. Remove from heat and allow to cool slightly.
  5. Puree the soup with a blender and season to taste.
  6. Reheat as necessary.
  7. Serve with warm, crusty bread and a side salad of choice.
  8. Serves 4 as a starter or 2 as a main course.

I haven’t made the cake below for an age but I’m going to mix and bake right this minute!

Captivating Carrot & Banana Cake

Carrot Cake

Ingredients

  • 225g / 8oz self-raising flour
  • 2 teaspoons baking powder
  • 150g / 5oz light muscovado sugar
  • 100g / 4oz carrots, grated
  • 2 bananas, mashed
  • 2 eggs
  • 150ml / 5fl oz sunflower oil

Icing

  • 175g / 6oz low-fat soft cheese
  • 50g / 2oz butter
  • 100g / 4oz icing sugar

Method

  1. Pre-heat oven to  Gas mark 4 / 180C / 350F.
  2. Butter an 8in / 20cm deep cake tin.
  3. Fold all the dry ingredients into a large bowl and blend until smooth.
  4. Pour into the cake tin and level the top with a knife.
  5. Bake for 50 to 60 mins. Make sure it is fully risen and that the sides are starting to shrink away from the sides of the tin.
  6. Remove from the oven and leave to stand for a few minutes before turning it out onto a cake rack.
  7. Blend the icing ingredients into a bowl until smooth.
  8. Wait until the cake is completely cool before spreading the icing on the top.
  9. The cake will need to be kept in the fridge before serving because of the icing.

Enjoy!

Take care and keep laughing!

Sarah

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