Red Check by My Mind's Eye Dilly Dally 'Best'
Picnic by Karen Foster Design, 'Life's a Picnic'
Red ribbon by Offray
Materials not included in the kit are
brown: Gina K Designs
red: Bazzill's "Red Devil"
green: Stampin' Up "Gumball Green" and "Kiwi Kiss"
Square rhinestones from Stampin' Up
Images were colored with Copic markers
My layout is based on this sketch from Mojo Monday 249:
Part of the challenge this month was to include a favorite grilling or picnic recipe. My husband is the grill master in my family and here is a favorite recipe he's done many times:
Garlic-Mustard Marinated Flank Steak
(from Paul Kirk's Championship Barbecue)
Serves 6 to 8
1/2 cup soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons granulated cane sugar
2 tablespoons Worcestershire sauce
2 tablespoons minced green onions (white and green parts)
1 teaspoon freshly ground black pepper
1 teasppoon minced fresh parsley leaves
two 1 1/2 pound flank steaks, trimmed of any fat
1. To make the marinade, combine the marinade ingredients in a medium-size nonreactive bowl until well blended. place the flank steaks in a shallow nonreactive baking dish or a zippered-top plastic bag. Pour the marinade over the meat, making sure they're covered. Cover with plastic wrap or seal and let marinate in the refrigerator for at least 4 to 6 hours or overnight.
2. Prepare a medium-hot fire in your grill.
3. Remove the steaks from the marinade, discarding the marinade. Place the steaks directly over the coals, cover, and grill to your desired degree of doneness, 6 to 8 minutes per side for medium rare.
4. Let rest for 5 minutes. To serve, slice thinly across the grain on a 60-degree bias.