Hi ,

Journaling Helpers

This month's journaling helper is called Circle Calendar Months and is so very versatile!  For scrapbooking pages or cards, simply cut or punch out the month you need and circle the date - it's that easy!  The months aren't for a particular year so you can use them over and over and to make it even easier, you can punch them out with a 2 inch circle punch!

They are available printed in store or as a PDF file that you can print yourself at home. See instore or our blog (http://www.blossie.typepad.com/) to purchase.

Ngaire Bartlam Classes

Ngaire will be teaching at Blossie's again on 17^th April and her classes always fill fast!  If you don't want to miss out on her two fabulous classes, book now to avoid disappointment.

MM Slice is Nice

Annette will be running a workshop on Saturday 6^th March for those who own a Making Memories Slice machine and want to get more out of their die-cutting machine.  This class is a must for all Slice owners and will run for 3 hours, concentrating on using the Basics 1 cartridge which is included when you purchase a Slice machine.  You will learn several useful techniques which you can apply to either cards or scrapbooking layouts.

Point, Shoot, Play Workshops

We have the following workshops running in FEBRUARY so you still have time to book in -

Photography Basics -

Sun 21^st February 12.00pm-3.00pm - $60

Photoshop Basics 101 -

Tues 23^rd  February 6.30pm-9.30pm- $50

Best of Blossie's 2009

It's finished and it's HUGE (over 50 pages).  In our annual Best of Blossie's disc you will get the best scrapbooking layouts, cards and projects from our 2009 classes including clear photos, hints and tips. You can view or print our ideas as much as you want!

As a special bonus, you will receive a Blossie's Journaling Helper which is called Spotty Labels, created especially for Best of Blossie's 2009!

We have limited stock left and for $35 it's great value.  Grab yours now before you miss out.

Blossie's Recipe

Toasted Marshmallows

Ingredients -

4 tablespoons gelatine

1 cup cold water

4 cups sugar

2 cups boiling water

2 teaspoons vanilla

2 teaspoons lemon juice

250g (8oz) coconut

Method -

Sprinkle gelatine over cold water.  Put sugar and boiling water into large saucepan, stir over low heat until sugar is dissolved, bring to boil.  Stir in gelatine mixture.  Boil steadily, uncovered, for 20 minutes.  Allow to cool to lukewarm.  Pour mixture into large bowl of electric mixer, add vanilla and lemon juice.  Beat on high speed until very thick and white.  Pour into two deep 20cm (8in) square cake tins which have been rinsed out with cold water.

Refrigerate until set. Put coconut in heavy pan.  Stir with wooden spoon over moderate heat until coconut is light golden brown.  Remove from pan immediately or coconut will continue to cook in heat of pan.  Cut marshmallow into squares with wet knife while still in the tin. Lift out with small spatula, toss in toasted coconut.  Keep refrigerated.

What's new this month

Make sure you watch our blog to keep up to date with all the new stock pouring into Blossies over the month.  Click here to visit the blog.

Click Here to see the March Class Timetable