This technique is super simple, and just gives you a new way to use stencils on your Gel Press!
I started with my 6x6 Gel Press, and three Golden Fluid Acrylics.
You can see two layers here - the bottom magenta and orange layer was created using these fun rubbing plates, which you'll see in the video.
The top layer is this stencil, shifted slightly as you'll see in the video, to give it a 3D look. (FYI, you can get 10% off all the stencils I'm using today and the rest of her store with code LydiaFan10 here.)
This sample uses a different rubbing plate from the set, shifted using the technique to create the sense of motion.
Next, to show you how different the shifting technique looks from the traditional use of the stencil - here is the shifted version of this leaf stencil:
And here's a traditional use of the stencil. See how it doesn't have that 3D effect? Underneath the leaves is a shifted version of one of the rubbing plates.
Finally - here's one of the shifted rubbing plate prints. I love the pattern on this one.
These are going to make great card backgrounds! I'm sure you'll see them soon.
In the meantime, enjoy the video, and below that, since it's cherry season - a recipe for homemade maraschino cherries from my friend Jennie Chen. I just made six jars of these for gifts, and I still put 6 pounds of pitted cherries into the freezer for later. The two festivals at Whole Foods that warm my heart are cherry fest and Hatch fest. For those north of the Mason Dixon, or east of the Mississippi, that means hot green chile peppers, roasted outside the store and sold in 2 lb. containers. Those go into the freezer in large quantities for winter salsa. If you've never had green chile beef - I'll be back with that recipe soon. It's one dish, one step and you'll eat tacos all week! Enjoy the video!
In the meantime, enjoy the video, and below that, since it's cherry season - a recipe for homemade maraschino cherries from my friend Jennie Chen. I just made six jars of these for gifts, and I still put 6 pounds of pitted cherries into the freezer for later. The two festivals at Whole Foods that warm my heart are cherry fest and Hatch fest. For those north of the Mason Dixon, or east of the Mississippi, that means hot green chile peppers, roasted outside the store and sold in 2 lb. containers. Those go into the freezer in large quantities for winter salsa. If you've never had green chile beef - I'll be back with that recipe soon. It's one dish, one step and you'll eat tacos all week! Enjoy the video!
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Homemade Maraschino Cherries by Jennie Chen.
Per 1 pound sweet cherries, pitted:
1/2 C sugar
1/2 C water
2 t lemon juice
1 cinnamon stick
Pinch of freshly grated nutmeg
1/2 C of Luxardo maraschino liquor and 1/2 cup brandy
Wash and pit the cherries.
In a saucepan, combine all ingredients except the cherries and booze and bring to a rolling boil.
When the liquid begins to boil, reduce the heat to medium.
Add the cherries and simmer for 5–7 minutes.
Remove from heat, add the liqueur, and let cool.
Using mason jars, can as you would preserves - I boil the jars, add the cherry mixture, put the lids on just finger tight and then boil the filled jars for another five minutes or until contents are boiling. Then don't tighten the lid for 12 hours. The lids should click and be indented. But please note - these are not technically canned - they are intended to be added to drinks or eaten after you make them, because they are irresistible. And the high alcohol content makes them different from preserves, etc. I usually have more of the juice then will fit in the jars, and I use that as a cocktail additive as well - it's great in an old fashioned.
Please, for the love of God, don't eat those soulless neon "cherries" in a jar. This is easy and will make your house smell amazing.
Loveyameanitbye.
