Reintroduce Yourself

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Reintroduce Yourself

Thanks to Amberlee's post, I thought it might be fun to start some reintroductions here. If you want to join in, just start a new thread here in the Welcome Forum, and start your title with Re-Hello. Some things to let us know:

  1. Where are you in the world.
  2. Who lives with you in your house.
  3. How long have you been scrapping.
  4. A go-to recipe, something you cook all the time.

Looking forward to saying a Re-Hello to you all!

Hi Marisa,

Here's my answers. I'm Anne.

1. I live in Toronto, Canada. Although I was born & raised in the greater Toronto area, neither of my parents is from here originally. My mom is from a farm in Iowa, USA & my dad is from Nova Scotia (Pictou county). They met on a blind date in Detroit! I'm a dual Canadian/American citizen.

2. I live with my husband, Neil and our 3 rescue cats. Our daughter & son-in-law live in our basement apartment. He is originally from south India (met my daughter when he was an international student). They also have a rescue cat.

3. I started paper scrapping in the 90s, switched to digital about 2000 (when ScrapbookBytes was the only digital scrapping site). Designing is a much newer thing for me (I dabbled in it a bit before but only really started doing much this past year.)

4. Recipe - both my husband and I on a low carb/keto diet for health reasons. He has high blood pressure & I was diagnosed with Type 2 diabetes 2 1/2 years ago. I don't take any medication or insulin as I'm currently able to maintain normal blood glucose by avoiding foods high in sugars and/or carbs. We make this recipe often as it's quick.

Pork Eggroll in a Bowl

Ground Pork (you could use ground beef although we prefer pork for this recipe)
Green Onions (optional)
Mushrooms (optional)
Sesame Oil (best for flavour although you could substitute)
Shredded Cabbage (I use coleslaw mix in a bag for convenience)
Ginger, ground
Garlic powder
Soy Sauce (use the lowest sodium I can find)
Teryaki Sauce (use the lowest sodium & lowest carb I can find)
Eggs, beaten (I use 4 since I use a large "club sized" package of ground pork)
Sriracha Sauce (optional)
Sesame seeds (optional for topping)

Slice the white part of green onions, set aside. Slice mushrooms, fry in a pan in a small amount of oil (prefer sesame oil for flavour), set aside when cooked.

In large wok or skillet on medium-high, brown ground pork, breaking into small pieces. Drain off fat. Add sliced green onion & cooked sliced mushrooms. Mix in thoroughly. Season with ground ginger, garlic powder, Soya sauce and teryaki sauce. Mix in thoroughly. Add cabbage (coleslaw mix), mix thoroughly. Cover and cook on medium high 3-4 minutes. Uncover and pour in beaten eggs. Recover and cook another 4 min. Eggs should be cooked through, using spatula, chop any large pieces of cooked egg into smaller ones. Check seasonings and add more if desired. (We like strongly seasoned foods). Add Sriracha Sauce if desired. Serve in bowls, topped with sprinkle of sesame seeds.

That recipe sounds pretty good! I may have to give it a try smiley

Hi all,

I am Kelly and I live in South Eastern PA and grew up on Long Island, NY.

I live with my husband and four kids 2 older girls and 2 younger boys. Last year I had one in high school, one in middle school, one in elementary school and one in preschool. We've moved up so now at least two of them are in the same school smiley. We are working towards rescuing a dog so hopefully soon there will be a new addition to the family.

I started scrapbooking 20 years ago to make a scrapbook for my in laws 25th anniversary at the time. I've been addicted ever since. I scrapped with paper for years but as we started having kids it wasn't practical to take everything out and put it way. I started digital scrapbooking in 2014 and I loved it. I switched over to photoshop about a year ago and I'm so thankful for it!

My boys have lots of allergies. 1 has a gluten, soy and corn allergy and the other has a dairy, gluten and cashew allergy. For a long time I spent hours in the kitchen every day trying to make food we can all eat, thankful now there are so many things I can buy that works for mostly everyone. This recipe is one that is a staple in our house.

Peanut butter balls
1/2 cup of almond flour (the original recipe called for powdered milk and I think it's better with the powdered milk but we can't eat it any more smiley )
1/4 cup of rice crispies
1/4 cup of peanut butter
a little less than 1/8 cup of honey

mix it all together really well and then roll into little balls. Then refrigerate. If I am putting it in their lunch boxes I freeze over night and they defrost by lunch time. They are delicious and addictive. Since they pack a protein punch they are a great snack for kids that only want carby stuff. The recipe doubles easily. Too much honey makes them sticky and too sweet so play around with it until you get your favorite proportion.

Thanks for saying hello Kelly!

Nice to meet you! I also met my husband on a blind date! Love the recipe - can't wait to try it!

Hi Kelly - I've been doing Photoshop(elements) for a year too - isn't it so fun! I have four kids too, but mine are all grown-up and live elsewhere. I'm in China - they are in the United States. Love the recipe. Thanks

Hello I’m Andrea and am 51.....ugh! Do I have to say that out loud? In all seriousness, I’ve been scrapbooking my whole life and just began to use my iPad to digital scrap.

1. Currently I live in Pennsylvania but will soon be moving to the midwest to the Lake of the Ozarks in Missouri. We have moved around a lot over the course of our marriage and are finally moving to our forever home.
2. I live with my husband of 20 years and our 18 year old youngest son who will be started college in the fall of 2021. Hopefully, in person school and not virtual.
3. I’ve been scrapbooking my whole life.
4. My go to recipe is anything in the crockpot/slow cooker. It’s just easy to cook this way. Full disclosure... I hate cooking.

Hi Andrea! What programs do you use on the iPad? I've just started scrapping on my iPad and I love it!

My son makes almost an identical dish with a few differences. It's one of our favorite go-to meals. We leave out the mushrooms and use sausage instead of ground pork. Yummy!

Here are my answers 😊
1. I live in a semi-small town in Quebec
2. I live full time with my mom, my brother is here 50% of the time
3. I got my first physical scrapbooking kit when i was probably around 8
4. I don’t like cooking

1. I live in Metro Atlanta
2. I have been scrapbooking since the 90's. I started with paper & went digital. From time to time I still do paper or make some kind of hybrid project.
3. Ha... my idea of cooking is mostly nuking though I do use my steamer a lot. Mostly I love veggies & am not really a meat person.

Thanks for saying hi!

1 & 2 - I live in southeast Texas with my husband and 16 year old son.

3 - As a child of the 80s and teen of the 90s, I've pretty much been doing scrapping type stuff since birth. I've only recently tried my hand at doing stuff commercially.

4 -

@Fharryn: smiley

Hi, all! I am Jeannie and I live in Eastern North Carolina--about an 1 1/2 hours from the beach! Moved here in 1994 from Arizona (a military wife). I have been scrapbooking since 1996. It was physical products then, but I am totally a digital person now. I use my iPad almost exclusively. Have been through numerous apps, but am trying to transition to Affinity Photo/Designer now.

I live with my hubs of 40 + years and our three fur babies. We do have 3 two legged children, their others and their kids that hang around, too!

My goto recipe is Hello Fresh. I hand the bag to my husband, he opens it, checks for ingredients, chops and I cook. Works great for us! And leaves more time for quilting and scrapping!

See you around this great neighborhood that I am rediscovering!

Welcome Jeannie!

1. Northern Michigan, USA
2. Currently... Husband, 2 out of 3 daughters and our dog, Stella
3. I started with card making about 15 years ago and finally stopped collecting supplies about a year ago. I have yet to finish one book. smiley
4. Tacos are a weekly must, and if not tacos then taco pie. smiley

Hi Misty!

1 Where are you in the world. - Colorado.
2 Who lives with you in your house. - Husband who moved from Japan to marry me and a one son whose 10 years old.
3 How long have you been scrapping. - Magnetic albums in the 80s, CM in the 90s and early 2000's. Haven't scrap-booked much the last 12 years as my husband thought my 20 albums take up too much space and wanted me to switch to digital. Started really getting back into digital last year with Artisan, but really struggle to choose paper and elements and worry about my bad grammar and spelling. Have about 65 pages in progress, but nothing finalized enough to print.
4 Go to recipe
Oyaku-don (chicken/eggs over rice)

1 1/2 cups water
3 1/2 tbs soy sauce
2 1/2 tbs mirin
1 tbs sugar
2-3 chicken thighs (bite sized)
1/2 - 1 onion sliced
2-3 eggs (beaten)

Pour the water into skillet and add the soy sauce, mirin, sugar and cook and med-high until water bubbly. Add chicken and cook 5 minutes. Add onions and cook 5 minutes. Add eggs and cover and cook 3 minutes.

Thanks Sheri!