Card Making: Halloween on a Budget

If you remember, I showed you how to make tons of blank cards from a stack of solid cardstock.  You don’t?  Well, you can find it here.  Anyway, I finally came up with a great and simple Halloween card for this year.  Mind you, it took loads of doodling before I came up with something that looked good.  Not horribly ugly (a little is fine), not to scary (a little is fine), and a card I can give to adults or children alike.  And here it is: 


I know.  This is the most brilliant. Template. Ever!

It is a very simple template, and very easy to make with anything you already have.  For Halloween, my favorite items are the super cheapy $1 items from scrapbook stores, dollar stores, and Wal-Mart.  You are more than welcome to use very nice Halloween themed papers from companies like Graphic 45 or K and Company; and super nice stamps from companies such as Stampin’ Up or Karen Foster Design.  But, for the price of a really nice Halloween stamp or a set of papers, I can get these:

Super cheap stamps.  Gotta love them.

These above are the cheepies from the Wal-Mart scrapbook area.  They are Studio G, and each package is $1.  And they are all nicely small-sized for cards!  They also have these tiny alphablock sets, about 12 different ones, that are $1 per set!  So if you get one of these, you can write up your own card sentiments.

Theses are like pokemon for me.  Gotta have them all!

Of course, I do have more expensive Halloween stamps, I just buy them off season, at a discount.  Scrapbookers know this drill.  Halloween is Halloween, no matter the year, so once you buy one it is in your repertoire forever… right?

This is a LOT smaller than my Christmas collection...

Okay, most of them are cheapies, but I can’t help it.  I was born cheap.  Anyway, I also picked up the Studio G paper set for Halloween, conveniently hanging up above the stamps.  Everything in the picture below is in the set: 6 12” borders, and 6 12x12 pages, for $1.  They are on the flimsy side, but we aren’t making anything big.  Just a little card, which will be completely mounted on a nice cardstock card.  I love it when stuff is inexpensive!

Most of this looks more like Hard Rock paper, but enough looks Halloween... ish

Okay, now down to the beans of this soup.  I took out several of the black card blanks we made previously and folded them down their centers to make the card blanks.  For the inserts inside the card I used the also pre-cut white cardstock.  We are already half done folks!

Ah, the great feeling of knowing that a large part of my work is already done.

Using my trusty Ranger Distress inks, I double-inked all four sides of the white paper.  You could ink the black paper, but it won’t be seen so why would you.  Anyway… I used the colors “black soot” and “spiced marmalade,” otherwise known as black and orange.  The iconic colors of Halloween.  After that, I used double-sided tape to adhere the paper to the inside of the card.  Simple pimple, and moving on.



Awesome inks.  Awesome.

Yes this picture looks a little weird, but I took it upside down.

              














Pick out one of the Halloween themed papers you have gathered for just this occasion, and cut it the same way you did the white cardstock for the inside of the card.  Only this paper will go on the outside.

Looks like I'm cutting pajamas.

Again, I used the same inks to give the new paper a rough and tumble appearance.  I spliced together the picture below to show you the progress of the inking.

And this is the best way to rough up an old pair of pajamas too.

All righty-tighty now, we are cooking with gas!   Get a piece of ribbon (or a 1/2” strip of paper if you don’t have ribbon) and put it diagonally across the patterned paper.  I use plain old double stick tape to stick my ribbon down, but there are specialty adhesives out there for ribbons.  I have never really needed to use them myself, but to each his own.  Cut the edges of the ribbon so that they don’t go beyond the paper.  Repeat with another ribbon or paper strip to form an “X” in the middle of the page.

It might be easier to stamp BEFORE this point...

But, I didn't think about this until too late.

Pick any of your stamps with Halloween phrases on them, just make sure they aren’t too large.  If you have those tiny letter stamps, you can put anything you want on this part.  Ink the stamp with the black soot ink, and paste 2-3 words randomly above the ribbon “X”.  Save the bottom for the next step.

That says Creepy.  Hard to read, I know.

The words "Blood Sucking Politician" is also popular this year.

For the bottom, choose a cute (or scary, however you roll) picture stamp.  Ink it really well with the black soot ink (I tried the orange on another sheet, but I couldn’t see it at this point).  Stamp the picture directly in the middle underneath the “X”.  Now, without re-inking it, stamp the picture on either side, creating an echo of the image on either side.  I love the aged look of this technique.  And… the front is done!  Simple, no?

I... am... good.

For the final touch, pick two new stamps, one phrase and one picture.  I chose a hanging spider (one of my favorite Halloween images) and of course the phrase “Happy Halloween.”  You can use either ink you want here, because the inside is plain white.  You can even choose a third color if you want.  Just make sure that it matches the colors from the front page.  Don’t use an eerie green unless there is green in the front paper; don’t use blood red unless the pattern of the front of the card is dripping with it.  You catch my drift.

It was so hard for me to keep this to 2 colors.

And that’s it.  It took me less than an hour from start to finish.  It would take me about two hours to make my standard number of 20 cards.  Easy to split up into two nights, or to let other hands help out.  Oh, and since it is Halloween I should warn you to look under the table.  You never know what starving goblin may be waiting under there to get you!  Happy Halloween.

D'argo is my evil, paper-gobbling gnome.

Music Writing: Ave Maria for Christmas

Every year for the longest time, I have written (aka arranged) at least one piece of Christmas music.  This started out in church, where my family often sings or plays instruments.  We couldn’t find solos or duets for songs we wanted with our weird amalgamation of instruments and voices.  So I started arranging the music, and a personal Christmas tradition was born.  This year, I have chosen two: I want to write my own melody for an Ave Maria, and I want to arrange Riu Chiu for a choir.  Whether or not anyone actually sings or plays this remains to be seen, but I don’t care.  I am writing them.  First up… Ave Maria.  I am going to try to write my own melody to this beautiful and poetic prayer.

I don’t think mine will become a timeless classic like Schubert… but you never know :)

I use the freeware program called MuseScore to write my music at the moment.  In the “old days” I would use handmade staff paper, a pencil with a fresh eraser, and my mother’s piano.  Ah, how times have changed.
Before I wrote the music, I had to decide whether to have the song in English or Latin.  I put the lyrics below.  After a lot of flip flopping I decided to stick to traditional Latin.  I think it sounds more lyrical.

Now for the fun stuff: creating the titles! When you open a new project in MuseScore, this is the first thing that pops up, so it is easy to do. I just love looking at the title, and seeing my name somewhere underneath it is just another perk.

Next, I put together the musical instruments on the staves.  The instruments in question are 6 voices to cover a complete choir.  I intend to make a solo version and a piano version, but this is what I want to start with.  Now, the voice sounds on MuseScore do leave something to be desired, so while I am working on the song the voices will be exchanged for woodwind instruments.

I have been humming a tune for about a week that I decided was perfect for this carol.  So I put that down before I could forget it.  It sounded amazing to me.  And, if I remind myself to keep the melody simple, this little diddy should harmonize well.  MuseScore allows me to type the notes in using alphabet keys, as well as just use the mouse and literally place the notes where I want them.  And I can play back whenever necessary to keep the harmony in place.  However, I will say that computer instruments really do lack the emotion and personality of a live instrument.  That is why the sample below has all the dynamics below.  I wanted to hear the main melody of the alto (third bar line) above everything else.  Real singers could just be told where the melody lies, but the computer doesn’t like to be told such things.  Finicky computer…

As I wrote the tune out, I decided to type the lyrics in.  This is done by clicking on a note once, and pressing <CTRL L>.  Better still, you can go from one note to the next by typing a – or the space bar, so I can separate syllables without constantly clicking <CTRL L> over and over again.

Okay!  The melody has been put down, now time for the accompaniment.  In my opinion, the accompaniment is the most fun to write, because you can use it to create the mood of the song.  Yes, the melody is super important.  But the accompaniment decides if it will be a somber tune, a lively and up-tempo song, or a chord-chord-chord Christmas classic (if you don’t know what this is, look at how Christmas songs are written in any hymnal).  I love a plainsong, so my accompaniment will hopefully keep the song somber and just a little bit… melodramatic. 

I give the accompaniment license for a few measures at the beginning and the two stanzas of the prayer to give a little color to the song.  Oddly enough, my fingers decided that the accompaniment would be a round, with the voice alternating the same rhythms between the right and left hand.  I do this both times, with different musical rhythms.  It works so well, I can’t believe I wrote it when I hear the playback.  >POP!<  Pardon me, that was just my ego exploding just a little bit.

Ahhh… the song is coming along nicely.  But, as what often happens when I do something new, I have added a little too much dissonance, I think.  There are several places where I flinch now when I hear the clashing notes, and that shouldn’t happen in a Christmas carol, especially if I want it to be an instant classic (just kidding).  So I am now revamping several small bits of the accompaniment to keep it on the pleasantly plainsong side of slightly dissonant.

Of course, some of the areas are sacrosanct.  I absolutely love the harmonizing for the Iesus bars.  If I change that, my whole song would be totally different.  But, in the 6-part harmonies there is enough wiggle room that I may have gone a little out of control.

I am so almost done.  I only have a few small pockets of nothingness between me and a listening party with all my 2 readers!  Unfortunately, the burst of creativity that started this endeavor ran dry two days ago, and now I am slogging through a strong urge to stop.  I will continue until I am finished, but I will end this post for now.
To be continued on the second installment of Music Writing: Ave Maria.

Card Making Basics - The Blank Card

I love to make seasonal cards.  And this year, I will be sharing them with you.  Before I do, I would like to show you how I make blank cards.  They are quite easy to make, and will save a lot of repetition and space if I tell you here and now.  I make a size called A1, which is a party invitation style.  I use this size because if you unfold an A1 card, it is exactly half the size of a 8.5 x 11 inch piece of paper.  Also, blank envelopes can be purchased in groups of 100 at most stores that sell office stationery.  But, they are also easily made out of paper.  But this blog post will focus on making the cards, not the envelopes.  So here we go.

A few years ago I bought a bunch of 8.5 x 11 inch cardstock at a Hobby Lobby sale, and spent a lost weekend cutting them in half.  I left the unfolded and filled this box with the results of that weekend.  As you can see, I have barely put a dent in my store of pre-cut cards.


This is what obsession may look like.

 You can buy cheap cardstock for these card blanks at Wal-Mart, where you can get a pack of 50 sheets for $5.00.  This means 100 cards for $5.00.  They sell Colorbok cardstock.  It is a white centered cardstock.


Yes, it's cheap.  But it shows that it is cheap.

 There are two flaws I see with this cardstock.  One is the way they package it.  They hold the pieces together by adding a little extra cardstock and perforate the edges, so you can tear them out.  This leaves a jagged white edge on one side of the cardstock.  However, this can be overcome by a little ink on the edges if you want to go this way.  I bought a package just to use on this year’s cards to prove that to you.


Leaving a jagged edge on my paper isjust.. it's just wrong!

 The other flaw is their color.  White cardstock is white cardstock.  It looks like bleach.  Colors, however, seem to be washed out.  The first picture below are two different cardstocks of a dark red.  The bottom paper is Bazzill, the top is Colorbok.  In comparison, the Colorbok paper looks brown.  The second picture is black.  This time, the bottom is Colorbok and the top is Bazzill.  The Bazzill paper is much deeper.  And this picture shows a third flaw.  Even with clean hands, every time I handled the black paper, I left finger prints.  Fortunately, I know how to remove those prints.  I will tell you how in another blog.


Hmm... one of these is definitely NOT red.



Yes, they are both black.  But one can be used for forensics.

   















Okay.  Now I take a piece of paper and put it on the cutter, as below.  I cut the paper in half, which means setting it at 5.5 inches.



Make sure your edge is even against the cutter...



... and that your paper is indeed 11 inches tall...



...and you will end up with two 5.5 inch pieces

    
This gives you two pieces of paper. These are basically your card blanks.  Unfolded, of course.


This is how I store them.  You can fold them first with a bone folder if you prefer.

 This is the unfolded card.  You can also cut the paper in half the other way, which makes a taller card. For that, you cut at the 4.25 inches.


Make sure it's straight as before...



...and if your paper is indeed 8.5 inches long...



... you will have two 4.25 inch pieces...



... just like these.  Nice huh?

 Here is the differences in size.  I use the taller cards like an A-frame, with the fold at the top.  But you can use the cards in whatever direction you want to.  Most of the time, I cut my cards the first way.


They are the same size, but a fold makes ALL the difference.

 Of course, if you make cards this dark, you might want some paper on the inside that you can stamp or write on.  For this, I usually use plain white cardstock.  Basically, you use the inside of the card as a matte, and cut the “picture” (aka the white paper) to fit inside it.  Start by cutting the paper in half again, either way.

Here we go again... do I really need to tell you to keep it straight?

Then cut the paper in half the other way.  This gives you four equal pieces.

Don't be tempted to double up.  They like to slip apart, making them uneven

To make it fit within the inside of the card, cut 1/4 inch off of two perpendicular sides.  Most cutters give you a handy guide just below the cutting line.  Line your paper up at the first line below the line, that I am pointing at here.

That's not nail fungus. I got happy with glitter glue.

This makes one side 4 inches, and the other 5 1/4 inches.

I guess I show you these shots...

... for visual confirmation.  Or filler...

This size fits both my regular cut card and the A-frame cut cards.

My regular cut is like a pair of "relaxed cut" jeans.

The a-frame cut is like "boot cut" jeans.  It's all about preference really.

And that is pretty much it.  I cut a ton of these and they last me quite a while.  Halloween cards will be made with these awesome black cards this year.  And as soon as I figure out what I am going to do, I will totally share that with you.

One Hour “Pastries”–Mini Doughnuts

For those that want to know, doughnuts are not pastries.  Technically, given the way they are made, they would be closer to cakes.  That being said, doughnuts are often sold in bakeries that specialize in pastries, because they are crowd pleasers.  And America is well known for taking liberties with food categories.  The truth is, I recently purchased a new baking pan from Bed Bath & Beyond and I wanted to play with it.  It was very quick, so I thought I would share my results with you.
First off, I will show you a picture of my helper chef, D’argo, who was a little too eager to be a part of the baking process that he was banned from the kitchen while I worked.  He almost tripped me twice, with his frenetic running around.  But he was hopeful through the end of the process that he would be allowed back in.


I promise to only trip you when you are carrying bacon...

 As always, I gathered my ingredients together, to make sure I had everything.  Success!  I had enough for a double batch, assuming everything turned out right.


If you have ingredients in jars your Grandma would love, it will taste even better!

 Here is the pan that started it all.  Isn’t it cute?  On the back of the packaging is a simple recipe for cake doughnuts, made with buttermilk and a touch of sugar.  Wait… there is also a tiny recipe for a vanilla glaze for the doughnuts…


These make mini-doughnuts... or large Cheerios.



If you can't read this, I give all the amounts below.

               















Let’s make that too.  I have the ingredients.  There’s not much to a glaze other than water, a touch of flavor, and a load of sugar.  I even have food coloring.  Ooh!  And sprinkles.  Great donuts have sprinkles! <drool>


Powdered sugar... the most dangerous powder I ever deal with.

 Anyway, back to the doughnuts.  First step, preheat oven to 425.  Second step, spray the doughnut trenches with vegetable oil spray.  Then, judging by the recipe – which you should always read through before making for the first time – my third step was to melt the butter.  As it wasn’t but 1 1/2 tablespoons of butter, it took about 25 seconds in the microwave.


Delicious delicious sunshine!

 Dry ingredients first.  In a big bowl, mix 1 1/4 cup flour, 1/2 cup sugar, 1 1/4 teaspoon baking powder, 1/8 teaspoon ground nutmeg, and 1 1/2 teaspoon salt.  Mix it all up.  I just stir with whatever mixing spoon I used last.  But, I'm not that picky.


Avoid the temptation to throw this at someone.

 Add the liquid ingredients: 1/2 cup buttermilk, the melted butter, and 1 egg, lightly beaten.  Stir until moistened.  Do not over stir, because you don’t want to de-fluff the dough.  The key to a great cake donut is fluffiness.  Just ask anyone who has ever eaten a squished doughnut.  They suck.


Don't' fling this at anyone either.



Okay.  You can fling this.  Just a little though.

              










If you have a pastry bag, this dough is just thick enough to load into it, which really helps in loading the tiny doughnut trenches in the pan.  I didn’t have a clean one at hand, so I did what anyone in a hurry would do.  I loaded it into a quart-sized Ziploc bag, sealed it really good, and cut a tiny piece of one corner off.  Quick-time pastry bag.  Fill the doughnut trenches half full says the recipe.  That is easy to do with a pastry bag.  Not so easy to do with a spoon.  You can trust me on this.


They kind of look like tortellini right now.



It looks gross, but trust me, this works.
















                             
Pop the pan in the oven and bake 4-5 minutes.  The doughnuts will be done when you touch one and it springs back.  For anyone who tries this and doesn’t know what this means, if you put your finger on a doughnut and it doesn’t leave an indention… they are ready.  They will still be pale, but don’t let that bother you.  Let it cool for 5 minutes before flopping out of the pan.  Mine pretty much fell right out.  Let them cool on a wire rack.  Respray the pan and load up another dozen.




If you eat one now, you will lose a few tastebuds.  Totally worth it.

     
The recipe says it makes 2 dozen of these bad boys.  But I made a little over three dozen.  As you can tell by the picture below, they overfilled a trench every so often.

This is how Spaghettios make each individual noodle

Now, on to the glaze!  Actually, as the recipe says, it is more of an icing than a glaze.  I added just a touch of yellow liquid coloring.  As you can tell by the photo, I over did it a little.  Well, I like it anyway.  If you want to make a donut glaze to make it look more like your traditional donut... heat the glaze just a little.  This will require you to dip the donut into the glaze, turn it back over, and let it drip over something as it dries (and it will, never fear).  That sounded like a little too much work for me, so I didn't do that.


That looks almost like liquid uranium.

 I decorated the doughnuts three different ways.  First, I used another Ziploc pastry bag (snack size this time) to put a circle of glaze on each doughnut, followed by sprinkles.  Second, I used the pastry bag and swiped stripes across several doughnuts, again followed by sprinkles.  Third, I left some without icing.  My husband, Brant, doesn’t really like icing, so I knew he would eat those.  Melted chocolate would also go over great with these.  But when hasn't chocolate and doughnuts gone together?


Just like the Simpson's doughnuts.... only yellow.



Plain.. for people who can't stand the happiness of sugar.



Tiger striping... you can pretend you are fierce when you eat these!

       
Now that they were done, I needed a taste-monkey to see if they were really good or just so-so.  Brant was the victim – er, taste-monkey – last time, so I decided to try someone new.  The dogs volunteered, but since they can’t talk and will eat anything I thought to find someone else.  So I took the doughnuts to work, and asked a friend from our neighbor lab, Stephanie Brosius, to try.  I captured her immediate reaction.


Taste-monkey Stephanie approves!



We want to eat doughnuts!  (and bacon!)