My Gift To You!
Last year during a chat and chew meet up with a few of my friends I gifted each one of them with a gift box and scallop paper. Explaining to each one of them that I desire to give them a gift of their hearts. Not really knowing what that is for each one of them the small gift box and scallop paper represented that for me. I also gifted myself with the box as well. With careful thought when I think of desires of my heart I write it down and place it in the box.
I explain to the ladies to open up their boxes in about six months to see the manifestation of their gifts.
So my gift to all you all today is If you were to receive the desires of your heart what would it be.? Download our gift card here! Write down your desires place it in your box (create you a pretty box using ribbon and other crafty stuff) Take your time on gifting yourself and I suggest opening up to see what you’ve manifested in about 6 months!
Download Your Gift Request Cards Here!
Directions: Download the File Print off File and Cut
If you choose you can use a paper punch and colored paper to create fancy scalloped gift requests (as seen in the image above)
We are excited about this colorful summer meal that would be delicious delights for lunch or dinner for a summertime specialty.
This week’s meal is a Baked Turkey leg with a side salad and corn on the cob. Simple and Delicious!
Great way to have a turkey dinner all year around
Images from Smarty Marty
Are you ready to get your taste buds roaring…
We are here again for another Foodie Tuesday By Smarty Marty this week dish is
Here is your Ingredient List:
2 pounds whole red snapper (about 2-3 fish ) or any white fish – cleaned and scaled
½ cup vegetable oil or more as needed
1 teaspoon minced garlic (about 2 garlic cloves)
½ teaspoon ginger
2 sprigs thyme
1 bay leave
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 yellow medium onion, thinly sliced
1 medium carrot Julienne
1 tablespoon sugar
½ teaspoon Jamaican all spice
1 teaspoon Worcestershire sauce
1 Scotch bonnet pepper, pierced or replace with ½ teaspoon cayenne pepper
¾ cup malt vinegar ( sub red wine vinegar)
Freshly ground white pepper
Season fish with salt and black pepper and fry for about 5 minutes each side.
Dry fish with paper towel and pan, set aside
Cut and chop vegetables and put aside.
Put vinegar and sugar into a saucepan and bring to a boil, allow to reduce slightly
Add carrots and let simmer for about a minute
Add red and green bell peppers a simmer for a minute
Add onion and simmer for about 5 minutes or until the onion is transparent
Add scotch bonnet pepper and stir
Place fish into serving dish and spoon dressing on top.
Images By Smarty Marty!
To all the daddies of the world!!! We salute you!!!
Happy Father’s day!!!
Photography By: Kustom Kreation Photography
After viewing the biopic today… Just wanted to pull out all my classic CDs!
They Year was 2011 and Wii was the hot video game system making way with all of the fun dance games to get you grooving. So this year for my birthday I had decided to invite friends over for some food fun & games. WII…
This was our Snack Food Bar… we had a variety of little snacks… pretzels, chips, cheese puffs, cookies and more…
Beverage Bar… and the children were trying to pour their own drink from the beverage dispenser
We have multiple TV’s and game consoles set up to provide areas for everyone to get their dancing in.
We were jamming trying to keep up….
Our Fun Photo Booth! This was set up to be able to take pictures with all the guest
Photos with all the party people!
Wii Party Decorations and Setup By – The Kustom Shop
Photography By – Kustom Kreation Photography
We are super excited to be coming back to you for Foodie Tuesday By Smarty Marty!
Each Tuesday we are going to be sharing great Food ideas with great display with you.
Here we have a delicious Chicken Salad for a Tuesday!
Fresh Ingredients Great Food in Minutes
2 cups chicken breasts, cooked and cubed
2 celery ribs, chopped
1 tablespoon mayonnaise
1 1⁄2 tablespoons plain fat-free yogurt (regular or Greek)
salt and pepper
1 tablespoon chives, chopped
Combine chicken, celery and chives in a medium bowl. I use bone-in, skin-on chicken breast that I season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. Discard the skin and bones and cut into cubes.
Add mayo and yogurt and stir to combine.
Season with salt and pepper to taste.
Serve on a whole wheat bun or scoop onto a bed of lettuce.
Images By Smarty Marty!