Where Is the Pickle Salad?

I wake up with very deep thoughts in my head every morning. I totally understand what Isaac Newton and other geniuses felt like when they were formulating ideas even in their sleep.

My deep thought upon awaking this morning was this: why don't people put pickles in salad?

We have pickle like things - like olives, or capers - but I have never had a salad with dill pickles in it. Isn't that weird? I'm not talking about potato salad or tuna salad - those house pickles - I'm talking about lettuce, tomatoes, bleu cheese dressing and... and what? Why no pickles? Have they been blackballed? Did I miss a memo?

I told you - I'm deep. You can actually use this blog post as a continuing education credit in any institution of higher learning. You're welcome.

Today I felt like doing a little fingerpainting. Our Product Focus team at Splitcoast is reviewing the Spellbinders 3D MBossabilities embossing folders, and one of the crew was kind enough to loan me theirs so that I could play along.

It has been a crazy rainy spring here so I needed some bright colors and knew what I wanted to do. Here's a sneak peek.

While playing around with this, I decided to find a Big Shot Pro sandwich that worked. A few years ago, I got a crazy Black Friday steal on a Big Shot Pro - I rarely shop on Black Friday, but someone on Splitcoast posted a flash deal and I could not resist. The Big Shot Pro was $399 when I grabbed the deal for - wait for it - $149. Now the price is down considerably, but still hasn't met my awesome price. What's cool about it is you can use all your regular Big Shot dies, but also some super fun 12x12 dies that do fun things. I use it a lot for these little dress boxes  for events & weddings. 

So anyway, I wanted to come up with the sandwich for these embossing folders, and I did. 

Here's what I used:

• Big Shot Pro Tray (Comes with the machine)
• Big Shot Pro Adapter Pad (Comes with the machine)
• Two Big Shot Pro Cutting Plates
• Big Shot Pro Premium Crease Pad
• Embossing Folder with SU Watercolor paper inside
• Crease Pad from regular Big Shot
• Scor-Pal No More Shims Embossing Mat
• Big Shot Pro Cutting Pad

Poof - works great!

Then, I added water LIBERALLY, and used my Brusho watercolor to create a vivid background. 

When that was dry, I rubbed on some Viva Decor Inka Gold, and burnished it with my disposable washcloths, and gold embossed a sentiment from the retired set Hand Penned Holidays on the center raised panel. 

I love the look of the gold against that vivid background - so fun and easy.

Come check out what the team did with their projects here.

But before you do, check out the quick video I did of this card. And then go buy some pickles and try them in a salad. I'm going to.

PS - if you're coming to my June retreat - please check your emails for a teaser, some prize info and a private chat group for attendees.

Also - Salt Lake retreat hopefuls - I got some good news today about a venue - stay tuned!

And for my foodies - I tried an AWESOME pulled pork recipe yesterday. My crock for my crockpot is cracked, so lately I've been doing my crockpot recipes in the oven and it works great. Just 200 degrees equals low - I put everything in a casserole dish with a piece of parchment paper under the lid to make sure I have a tight seal - and I can't tell the difference!

Here's the recipe:

• 2 pork tenderloins
• 6 TBS dark brown sugar
• 4 tsp. Pendery's Fire & Smoke, or a good hot, smoky paprika. I think the Fire & Smoke made it - scroll down on this page to see it. 
• 2 tsp. Coleman's mustard powder
• 1 tsp. comino (I like Bolner's Fiesta)
• salt
• oil
• 1 sweet onion, cut in half

Heat oil in a skillet - I use safflower oil from Whole Foods because it comes in glass jars - I try not to buy food in plastics. Mix the seasonings and pat them all over the pork. Sear the pork in the hot oil. Put into casserole dish on top of two onion halves. Salt both sides of the meat. Deglaze the pan with 3/4 cup of water, and add this liquid to the dish. Cover dish with parchment paper and tight fitting lid. Cook for 8 hours at 200 (or in your crockpot on low). Shred with two forks and let rest in juices for 20 minutes before serving. Serve on a toasted bun with coleslaw. 

Loveyameanitbye.