Third Infinity

The week before Christmas, my DH Randy became deathly ill. What started out as a cold-like flu morphed horribly into a very bad case of pneumonia, though I didn't know it at the time. When Randy asked to see a doctor, I knew then he was very sick. I took him to Solantic and they called an ambulance!   I had minutes to make the necessary phone calls, grab up our roomie, and drive to the hospital. I knew better than to break speed laws, much as I wanted to. While at the house picking up our roomie, I also quickly packed a few necessities for my husband's comfort. Then, I remembered one thing I'd need-- my Control Journal.   In my Control Journal was many of the things that kept me organized and --as the name implied-- in control. While our roomie drove us to the hospital, I updated the journal and made a few notes to myself as to who to call. The emergency section wasn't as filled out as I'd like, but you live and learn. That minor problem has been corrected.  

Back to Search Results Click image for larger view Project Pattern Stained Glass Snowflake Ornament Brian Carter This project is not available online. Please check with your retailer for supplies.     16008 - Gallery Glass ® Window Color™ - Kelly Green, 2 oz. 16025 - Gallery Glass ® Liquid Leading™ - Black, 2 oz. 16442 - Gallery Glass ® Window Color™ - Glitter Hologram, 2 oz. 16456 - Gallery Glass ® Window Color™ - Morning Glory, 2 oz. 3mm flat round glass ornament Pencil Paper 1” wide sheer silver ribbon (12” piece) 1. Print out the pattern or create your own by tracing around the ornament and drawing your design inside the circle.2. Put ornament on top of the pattern and trace the shape with Liquid Leading. Outline outside edge of ornament with Liquid Leading. Let dry completely. 3. Fill

Sugarplums Recipe courtesy Alton Brown, 2009 Prep Time: 45 min Inactive Prep Time: 13 hr 0 min Cook Time: -- Level: Easy Serves: approximately 80 (1/4 ounce) balls Ingredients 6 ounces slivered almonds, toasted 4 ounces dried plums 4 ounces dried apricots 4 ounces dried figs 1/4 cup powdered sugar 1/4 teaspoon anise seeds, toasted 1/4 teaspoon fennel seeds, toasted 1/4 teaspoon caraway seeds, toasted 1/4 teaspoon ground cardamom Pinch kosher salt 1/4 cup honey 1 cup coarse sugar Directions Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball. Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined. Scoop the mixture into 1/4-ounce por