Incredibility Wonderful By:~Vintage Nina~

"Remember that something incredibility wonderful is always possible..."

I have been so attracted to bright colors lately. And as always flowers, butterflies, texture, vintage and jewels.

 Isabella and I had so much fun making lots of these flowers.

We used an old book, cut out differens size circles with scalloped edge scrunched them up then added pigment ink. We then tied the center together with a square mother of pearl button and bead.

~HAPPY DAY~

xoxo~Nina

~Cards.....Cards....Cards~

~Vintage Handmade Cards~

By: ~Vintage Nina~

Look at these faces......SO CUTE!!! I am such a sucker for Vintage Images!!!

I love these one of a kind cards I have made. You could frame these as ART if you wanted.

I am selling these.

The smaller ones (with the Yellow and Purple envelopes) are 2 for $10.00

The larger ones are 2 for $14.00

Hope you ENJOY!!!

~HAPPY DAY~

~Cranberry Infused Vinegar~

I have been so inspired to create lately!!!

I made some Cranberry Infused Vinegar in repurposed bottles.

I LOVE this Vinegar!!!

The pulp of the Cranberries make the Vinegar slightly thick, and adds body to the salad dressing.

Since there are only four ingredients, this vinegar is quick to put together. Hands-on time is minimal, about 15 minutes. The recipe can be doubled or tripled without any additional time involved, and the vinegar keeps several months on the cupboard shelf. This vinegar makes a nice gift, too; pour it into a decorative bottle, and place it in a basket with apples, pears, and a pomegranate

along with the recipe for Holiday Fruit and Lettuce Salad.

(Recipe at the bottom of the page).

Homemade Cranberry Infused Vinegar

1 12 oz. package cranberries, (3 cups)

3/4 cup distilled white vinegar or apple cider vinegar

3/4 cup sugar

3 cinnamon sticks

Bring cranberries, vinegar, sugar, and cinnamon sticks to a boil in a medium saucepan.

Reduce heat; simmer 5 minutes or until cranberries burst.

Pour into a fine strainer that has been set over a bowl; don’t stir or mash the cranberries, since too much pulp will result in vinegar that is too thick.

When the mixture has cooled, discard the solids and pour the vinegar into a bottle or jar with a tight fitting lid.

If the vinegar gets too thick to pour, thin down with a little white vinegar, or apple cider vinegar.

The vinegar will keep several months on the cupboard shelf.

Holiday Fruit and Lettuce Salad

Nut Topping:1/3 cup sugar1 cup sliced or slivered almonds, pecans, or walnuts

Dressing:1/2 cup salad oil1/4 cup sugar1/4 cup cranberry vinegar

1/2 teaspoon salt

Dash hot pepper sauce

Dash freshly ground black pepper

2 heads romaine lettuce

1 red apple, cored and cut into 1/2 chunks

1 green apple, cored and cut into 1/2
chunks1 pear, peeled and cored and cut into 1/2chunks
1 pomegranate, seeds separated,
 or 1/2 cup dried cranberries

Pour the 1/3 cup sugar in a large flat-bottomed frying pan.

Turn the heat to high, and when the sugar around the edges begins to melt, stir with a heatproof scraper
until all the sugar is melted and golden.

Add the nuts, stir to coat, then pour out on a parchment lined baking sheet, spreading as much as possible.

When cool, coarsely chop.

Mix the dressing ingredients in food processor or blender, set aside.

Wash the romaine lettuce, cut or tear into bite-sized pieces, add them to a large salad bowl Mix the apples and pears, pour a few tablespoons of the dressing on them, and toss (to prevent them from turning brown). Add the pomegranate seeds and sugared nuts to the lettuce.Toss well with the remaining dressing and serve immediately.

Note: To easily extract the pomegranate seeds without squirting juice all over the kitchen and your clothing, make two cuts just through the skin around the pomegranate.

Place the pomegranate in a large container of cold water, and pull it apart under the water.

Take each of the quarters and pull out the seeds under the water, discarding the pith and skin.

Pour the seeds into a strainer; rinse.

I hope you enjoy!!! HAPPY DAY!!!