my new challenge: Smash Books / 30 day challenges

ok. so I know I had a smash book thing back a few months.  click here to see.  well I see my smash book everyday and I think, 'damn I need to do that'.  but i don't.
well i saw a blog post from my friend, pauline.  and she is doing a 30 day smash book challenge. 
Using prompts for each day in March!!  here are the prompts and I am 10 days behind.  so I better get going!!  I am really excited!!

30 Days of Lists - complete collection (March 2011)


1.A few things about yourself

2.Things you are good at

3.I am looking forward to ...

4.Today's playlist

5.Weekend Goals

6.Least favorite words

7.Blog goals

8.In my bag

9.Favorite websites and blogs

10.On my wishlist

11.Date night ideas

12.Weekly rituals

13.DIYs I want to try

14.Things I love about _______

15.On my shopping list

16.Places to see in your town

17.Words that are hard to spell

18.Road trip must-haves

19.Recipes I want to try

20.Celebrity crushes

21.Things to do this Spring

22.Today I saw

23.Guilty pleasures

24.I make lists for

25.Things I'd rather be doing right now

26.Books I'd like to read this year

27.Lessons learned

28.Vacations to take

29.Favorite foods

30.Today's to-do list

Upcoming Weekend Retreat!!

so me and mom are going to San Diego soon. (like 3 weeks) and I am NOT even close to being ready!!
We will be staying here (Doubletree) for Scrappin' Escapes!!

YIKES!! I have no pictures ready, which means I have no layouts ready either. I probably should get that done soon.
I will be shopping at A Page 4 All Seasons soon. A gREat Kit company!! Try them!!

AND the best part of it all....I get to see AND scrapbook with great California friends!!!
Faith, Heather and Pauline!!!

doesn't this look YUMMY!!!

THIS POST IS BORROWED FROM A LITTLE BIT ABOUT....!!!

Angel Food Cake Stuffed with Whipped Cream and Berries: "

This looks awesome ... i am thinking that it will be my dessert for the 4th of July

Thinking of buying the angel food cake rather than making it as I am not much of a baker!

Angel Food Cake Stuffed with Whipped Cream and Berries
Yield 12 servings (serving size: 1 stuffed cake slice and 4 teaspoons berry mixture)
Ingredients
Berries:
2 cups fresh raspberries
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/4 cup granulated sugar
2 tablespoons fresh orange juice

Cake:
1 cup cake flour (about 4 ounces)
1 cup powdered sugar, divided
1/2 teaspoon ground ginger
3/4 cup granulated sugar
12 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons fresh orange juice

Whipped cream:
3/4 cup whipping cream, chilled
1/2 vanilla bean, split lengthwise
3/4 cup powdered sugar

Remaining ingredients:
2 tablespoons powdered sugar
Grated orange rind (optional)

Preparation
To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
Preheat oven to 375°.
To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.
Whipped Cream Basics:

For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume you achieve.
Nutritional Information
Calories: 269 (20% from fat)
Fat: 6g (sat 3.5g,mono 1.6g,poly 0.4g)
Protein: 5.2g
Carbohydrate: 50.2g
Fiber: 2.9g
Cholesterol: 20mg
Iron: 1.2mg
Sodium: 149mg
Calcium: 26mg

"

Outdoor Wednesday #27 (a day late)

i just read a post on my friend Pauline's blog called Outdoor Wednesday. its a game from the blog, A Southern Daydream....I thought I would play along..

here are the kids having some fun in the water @ grandma & papo's house....I am also in the jessica sprague photoshop editing class...so I am having fun, with the new techniques.