August Blog Break

This is just a quick note to remind everyone that The Digital Press, in keeping with previous years’ tradition, is taking a short blogging break during the month of August!

In the meantime, if you find yourself missing our Tutorial Tuesday series between now and September… come take a peek at our archived tutorial posts, and give one of the techniques a try!

If you love learning about our designers and getting a peek into their lives… you can check out the archived designer feature posts.

If you love printing our products and making pretty physical projects, but need a little extra mojo… delve into our archived Hybrid How-To posts and get your creative juices flowing!

And finally, if you are looking for something non-scrapbooking-related and you love food… come take a look at our archived Foodie Friday posts (including our Summer Camp Mess Hall features!).

We’ll see you again in September…

Summer Camp 2018 | Mess Hall | WEEK #4

Hello, and welcome to the fourth and final edition of this summer’s weekly “Mess Hall” feature — part of The Digital Press’s big SUMMER CAMP 2018 event that has been running throughout July!

If you haven’t already checked out our lineup of activities for SUMMER CAMP 2018… definitely swing through the forum, grab yourself a badge tracking card and join the fun (there’s still a week left, and you can earn discounts and prizes even if you haven’t yet jumped in during WEEKS #1-3!). We’ve got even more events, challenges, tutorials, and more lined up throughout the final week of July!

Today, I’m here to share with you some delicious recipes for WEEK #4 that we got from the always-amazing Nini Lee of ninigoesdigi. Here’s a quick look at Nini’s dishes…

photo credits to TDP design team member Nini Lee

What’s that yumminess you see up above?

  • Lemon Chicken Skewers
  • Potato and Herbs Cake
  • Vanilla Panna Cotta



  • 2-3 cups chicken fillet to make skewers (chicken legs are possible, too; I used about 300 g of fillets for this but I think you could use up to 500 g with this recipe?)
  • 1-2 onions (depends on how many skewers you’d like to make; I was able to make 5 skewers with half of one big onion)
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 tablespoons Maggi seasoning (soy sauce or Worcester sauce also work)
  • 1 tablespoon thyme (if possible, fresh)
  • 1 tablespoon rosemary (if possible, fresh)
  • salt
  • pepper


  1. Cut the chicken fillet in big diced pieces. Set aside (***NOTE*** if you use legs, of course, there’s no need to cut them)
  2. Also cut the onions in big diced pieces (if you make skewers).
  3. Mix the lemon juice and the oil with the following: the Maggi Seasoning (Maggi Arome) or soy sauce (that’s what I used) or Worcester sauce, as well as with the thyme and the rosemary.
  4. Mix the sauce with the chicken (or if using chicken legs, baste them with sauce).
  5. Let it marinate in the fridge for about 12 hours. If you prepare the day before, it will be perfect for your lunch.
  6. Make your skewers by alternating chicken bits and onions.
  7. Cook with a grill or in a fry pan without adding oil or butter.
  8. You can serve with some ratatouille or some semolina (or of course with the potato gratin showed below) 😉




  • approx. 3 cups (750 g) potatoes (peeled)
  • 1/2 cup mixed herbs (parsley, chives, chervil, thyme)
  • 3/4 cup to 1 cup (200 ml) cream
  • 1/3 cup to 1/2 cup (100 ml) skim milk (I use almond milk)
  • 1/4 cup (50 g) grated Gruyere cheese
  • 1 pound cake mold


  1. Pre-heat your oven to 350 °F (180 °C).
  2. Grease a pound cake mold.
  3. Slice the potatoes thinly and dry the moist with some kitchen paper.
  4. Layer those slices in the mold.
  5. Heat the cream and the milk in a pan up until it boils. Take off the heat and add the minced herbs and mix.
  6. Pour this mixture on the potatoes. I followed the recipe and did that but maybe you could make layers and pour the mixture in 2 steps. Once you have layered half of the potatoes you can pour half of the mixture and then finish layering the rest of the potatoes and pour the rest of the mixture. I think it would allow to have herbs also a little more in the middle of your cake. Up to you! 😉
  7. Cover with aluminum foil and let cook for 30 minutes in the oven.
  8. Take out the foil and continue cooking for 15 minutes.
  9. Spread the cheese over the top and cook again for 15 minutes until the potatoes are tender.
  10. Let rest for 10 minutes before you serve.

***NOTE*** you can also add minced ham to this recipe (I use about 75g).



  • 2-3/4 teaspoons gelatin
  • 2 tablespoons (30 ml) cold water
  • 8.5 oz (250 ml) heavy cream
  • 8.5 oz (250 ml) milk
  • 1/2 cup (100 g) sugar (you could also reduce this to 75 g if you don’t like things too sweet)
  • 1/2 a vanilla bean (cracked open and grated)


  1. In a little bowl, add the water and spread the gelatin. Let it swell for 5 minutes. Set aside.
  2. In a small saucepan over medium heat, gently heat the cream, milk, and sugar along with the vanilla grains and bean. Mix until the sugar has melted in.
  3. Remove from the heat.
  4. Add the gelatin and mix with a whisk until it has completely dissolved.
  5. Strain it.
  6. Pour the mixture into 6 separate serving cups. Let them cool.
  7. Cover with a plastic wrap and put in the fridge for at least 6 hours until the panna cotta has taken form.
  8. If you want to, you can garnish with candied prunes or white wine poached peaches, etc.

***FOOTNOTE FROM NINI*** “I would like to say a special thank you to Amie of Little Lam Paper Co. for her help. I had issues with the recipe of Panna Cotta I found on the internet, and she helped me with the measurements. I wanted to use this Summer Camp opportunity to try out new recipes… but when you go to some unknown places there might be a few bumps, right? Well, I am glad Amie was there to lift me up LOL! Thanks a bunch Amie!”


Don’t these recipes from Nini look fantastic? If you want to give one of these recipes a try and earn your WEEK #4 MESS HALL BADGE for TDP’s SUMMER CAMP 2018… come get the details in the forum —> HERE.!

Laura Passage

About the Author  Laura Passage is the owner of The Digital Press, and also the designer behind Wishing Well Creations by Laura Passage (WWC). She works now as a graphic designer in both the digital and paper scrapbooking industries, but previously spent over a decade working as a college soccer coach. She lives in the Pacific Northwest with her husband and two young sons (affectionately referred to as The Tiny Terrorists), and will rationalize eating coffee ice cream for breakfast to anyone who questions it.

Feature Friday | Laura Passage

Hello everyone, and welcome to another Friday… and another edition of our Feature Friday series! This week, the spotlight is on the super-talented and creative designer (and our very own TDP chief) Laura Passage! This is actually Laura’s fourth feature here on the blog (you can find her previous features from July 2016 HERE… from July 2017 HERE (including a look at her crafty workspace!)… and her Foodie Friday article from February 2018 HERE w/ yummy food ideas/recipes!).

This time around, in order to learn even more about Laura, we asked her to share 5 Things We Might Not Already Know About Her

  1. I’m in my mid-40s and I still drive around (nowadays, in a mini-van, haha!) listening to old-school rap and “classics” like the Beastie Boys. Every once in a while, I’ll suddenly have one of those weird epiphany moments during which I suddenly realize that I’m not in my 20s anymore… and then I think about my own parents (back when I was a kid, driving around listening to music from the 50s)… and I realize how old I am now… and the whole thing is disorienting and shocking. HA!
  2. I’m married to my very best friend in the world, and we’ve known each other for over 25 years. When we first met (at which time I was a freshman in college, and he was a senior)… the very first thing he ever said to me was, “oh, great… we have a freshman with an attitude.” #TrueStory #SoRomantic
  3. I have a super duper big-time coffee addiction …one which has only recently developed (like, literally in the past 5 years or less)… after I spent the first 35-40 years of my life never drinking coffee or caring about it at all). Now, however, in my mid-40s? MUST. HAVE. COFFEE. Every day. Favorite? A mocha.
  4. People are usually surprised to learn that I formerly played women’s semi-professional soccer back in the late-1990s, after graduating from college and completing my college soccer “career.” This was in the days before a true professional women’s league existed in the United States (the WUSA was established a few years later, in 2000).
  5. Along those same lines… most people are surprised to learn that I have no formal training in graphic design. Instead, I first earned my college undergrad degree in psychology… later earned a master’s degree in sports administration… and then went on to work as a college soccer coach for about a decade. During that time, I became a self-taught web designer… a skill which I later transitioned into designing graphics for the scrapbooking industry (both digital, here at The Digital Press… and paper/physical products, through numerous companies such as Echo Park Paper and Carta Bella Paper, etc.).

Fun trivia tidbits, right?

Well, when it comes to Laura’s design work… you likely already know, if you have ever had a chance to work with some of her products, that they have a distinctly paper-ish style and feel, mimicking traditional paper scrapbooking products. I always love the cool stickers that can be found in her kits… the distinctive word art bits… the colorful papers and elements… and her clean-cut, geometric layout templates. Laura also has a giant range of amazing pocket-style cards and templates that are perfect for pocket scrapping, planners, journals, and hybrid projects! Whatever the theme, her kits are always full of surprises and fun to work with.

Here is a sampling of some of my personal favorites from Laura’s shop here at The Digital Press. Believe me, it was really hard to narrow it down to just these few…

And to give you just a glimpse of how versatile these products are, and all the fun ways they can be used… here’s a look at just a few of my favorite projects from the gallery at TDP, which is always full of beauties from Laura’s shop (and you can check out all the different layouts using Laura’s products here in her designer gallery)…

Aren’t those all so great?!

Hopefully, today’s feature article has given you even more insight into Laura’s creative style and her persona. Aren’t you excited about her amazing digital artwork? If so, I have good news — because during her upcoming Feature Week here at The Digital Press, Laura’s entire shop will be marked down 30% OFF all week long (the sale will end at 11:59pm ET on Thurs 7/26). Don’t miss it!

And that’s not all! Laura also has a special Free-with-Purchase offer for you this week, as well! Don’t miss out on this opportunity to stock up on your favorite products from Laura’s shop, and you will get this brand-new (just released today!) full kit — Hole Foods — for FREE with any $10+ purchase in her shop (this week only, though… because again, this offer ends at 11:59pm ET on 7/26).


And even better news… guess what’s on the way to Laura’s shop at TDP early next week? It only happens once a year, and you will NOT want to miss it…



CLICK HERE if you’d like to receive a one-time e-mail to let you know when the big event begins!


Profile pic avatar small

About the Author  Shivani Sohal is a donner of many alter-egos. A finance professional by day in busy London, she morphs into a seemingly normal mum of two in the evenings and weekends. She is constantly found with her fingers in too many pies and juggling the metaphorical balls. That is living on the edge for her; aided by the two ankle biters and a darling hubby who define the warm and mushy for her. She is ferociously dedicated to memory keeping — almost immune to any nay-sayers (or equally-disruptive crying children or annoying house fires!); keeping her head down and forging ahead at all times.

Summer Camp 2018 | Mess Hall | WEEK #3

Hi y’all! Can you believe it’s already Week #3 of our Summer Camp here at TDP? July is just flying by! If you haven’t already checked out our lineup of activities for SUMMER CAMP 2018… definitely swing through the forum, grab yourself a badge tracking card and join the fun! We’ve got events, challenges, tutorials, and more lined up throughout the month of July!

With a new week comes an all-new edition of our Mess Hall series… and I’m here to share with you some delicious recipes from Amie of Little Lamm Paper Co.

When I asked Amie, who lives in Fargo, North Dakota, about her three favorite summer recipes… she replied, “It’s hot and yucky in Fargo in July, and I am all about meals that don’t heat up the house!” As such. she has a great (summer-friendly) main dish, side dish, and dessert to share with us this week!

Here is a look at Amie’s dishes…

What’s that yumminess you see up there?

  • Slow-Cooker Pork Carnitas
  • Mexican Grilled Corn
  • Lemon Berry Trifle


Amie says she loves these carnitas because you can freeze batches to use for future meals. And since her family doesn’t have taco trucks on every corner here, she needs to make her own. Luckily, it’s super easy!


  • 1 (3- to 3 1/2-pound) boneless pork butt roast, lightly trimmed and cut into 2-inch chunks
  • 1 small onion, peeled and halved
  • 3 (2-inch) strips orange zest plus 1/2 cup juice
  • 3 (2-inch) strips lime zest plus 2 tablespoons juice
  • 5 garlic cloves, minced
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • Salt and pepper
  • 2 bay leaves
  • 2 Tbsp vegetable oil


  1. Combine pork, onion, orange zest and juice, lime zest and juice, garlic, cumin, oregano, 2 1/2 teaspoons salt, 1 1/2 teaspoons pepper, and bay leaves in slow cooker. Cover and cook until fork slips easily in and out of pork, 5 to 7 hours on high or 8 to 10 hours on low
  2. Using slotted spoon, transfer pork from slow cooker to large bowl. Using potato masher, smash pork until coarsely shredded. Strain cooking liquid from slow cooker through fine-mesh strainer set over separate bowl and discard solid.
  3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork to skillet. Whisk cooking liquid to recombine, then add 1 cup to skillet with pork. Cook, stirring occasionally, until liquid has evaporated and pork is evenly browned and crispy in spots, 10 to 15 minutes.
  4. Season with salt and pepper to taste. Transfer pork to serving platter and moisten with 1/4 cup remaining cooking liquid, or more as needed. Serve.

She likes to serve with lime wedges, sliced radishes, avocado, black beans, pickled red onions and her favorite tomatillo salsa.


When describing this recipe, Amie stated, “I take advantage of the grill as much as possible in the summer months. Especially to get a char on vegetables. My 6 year old loves almost any veggie if it’s roasted. But it’s too hot outside to use the oven, so onto the grill it goes!”


  • Vegetable oil for cooking grate
  • 1/4c. mayonnaise
  • 3 Tbsp chopped cilantro or parsley
  • 3 Tbsp sour cream
  • 1 medium garlic glove minced or pressed
  • 3/4 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp caynnne pepper
  • 4 tsp fresh lime juice
  • 1 oz grated pecorino Romano
  • 4 tsp vegetable oil
  • 1/2 tsp kosher salt
  • 6 large ears of corn


  1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
  2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add corn and toss until coated evenly.
  3. Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.


Of course we need a no-bake dessert… and this one is so simple! If you don’t have a trifle dish, you can just use a large bowl. Amie has even seen it done in a lasagna pan before (just with less layers).


  • 1 – 9×5 inch pound cake (lemon, if available)
  • 2 – 16oz containers of cool whip (or you can use real whipped cream)
  • 1 – 8 oz block cream cheese (softened)
  • 1/2 tsp vanilla extract
  • 1 cup lemon curd
  • 5-6 cups fresh berries, blueberries, raspberries, blackberries, etc.


  1. Slice the pound cake into 9 different 1-inch slices. Cut into bite-sized cubes. Set aside.
  2. Make the lemon cheesecake layer: In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and lemon curd and beat on medium-high speed until combined. Lastly, beat in half of whipped cream (about 2 cups). Cover and store the remaining whipped cream in the refrigerator.
  3. Assemble: This trifle has 3 layers of pound cake, 3 layers of berries, and 2 layers of the lemon cheesecake mixture. Begin with a base of lemon pound cake cubes. Top with an even layer of fresh berries, then half of the lemon cheesecake mixture. Repeat. Finish with final layer of lemon pound cake cubes followed by a final layer of berries. Spread or pipe remaining whipped cream on top of the trifle.
  4. Refrigerate for at least 2 hours and up to 6 hours. You can refrigerate uncovered for 2-4 hours, but I recommend loosely covering if storing longer than that. The time in the refrigerator gives the flavors a chance to settle and allows the pound cake to soak up some of the lemon cheesecake mixture.
  5. Garnish with extra berries and/or lemon slices and serve cold. Cover and store any leftovers in the refrigerator for up to 2-3 days.


My stomach is growling just reading these recipes! So go give these tasty looking recipes a try and earn your WEEK #3 MESS HALL BADGE for the 2018 TDP Summer Camp! Your stomach will thank you!


About the author  Robin is a member of the creative team here at The Digital Press. A wife of 25 years and a mom of 4 crazy children (3 in college and 1 still at home), she says that her life occurs mostly in the car as she transports said crazy kids to their many, many homeschool activities. When not driving, Robin loves to make her family cringe by pulling out her camera again (and again, and again…).

Feature Friday | Calista’s Stuff

Happy Friday, everyone! It’s time for another edition of our Feature Friday series here on The Digital Press blog. This week, I’m happy to put the spotlight on Meta of Calista’s Stuff! This is Meta’s third feature at TDP (you can find her first feature from May 2017 HERE, and her Foodie Friday post from March 2018 HERE).

In order to learn a little more about Meta, I asked her to share 5 things we might not already know about her…

  1. I super love playing with balloons and bubbles. It’s always great to play with my baby girl with those two things!
  2. I was a French language teacher, a mathematics teacher, and a science teacher, but now I am a proud and happy stay at home mom.
  3. My kitchen is my kingdom, but I think my baby girl will take over it soon. She is always busy in the kitchen and likes to taste every spice and herb.
  4. I am not fashionable at all.
  5. When I started learning Photoshop for the first time it was only to make my photos look pretty 😛 – to brighten the skin, make up touch effects, whiten the teeth, remove acne, etc. Now Photoshop is my tool to work as designer. 

As for Meta’s digital designs… have you taken a peek at the Calista’s Stuff shop here at TDP? It’s full of some really amazing things! Her designs are so versatile, and she puts colors together beautifully. She’s got a great mix of dimensional elements, gorgeous artsy add-on paints, pocket cards, paper packs with unique patterns, and layered design templates, too. Whatever you’re looking for, I’m sure you can find it in her shop.

Here is just a small sampling of the products you’ll find in the Calista’s Stuff shop here at The Digital Press…

And to give you just a bit more inspiration, here are a few fantastic sample projects using Meta’s products…

I hope that you’ve enjoyed learning a little more about Meta of Calista’s Stuff today. To celebrate her week as our Featured Designer at The Digital Press, the entire Calista’s Stuff store will be 30% OFF all week long (sale will end at 11:59pm ET on Thursday 7/19).

In addition, Meta has a special Free-with-Purchase offer for everyone this week! Don’t miss out on this opportunity to stock up on your favorite products from Calista’s Stuff… and you can also snag this fantastic bundle — Real Life — for FREE with any $10+ purchase in her shop (offer will be valid through 11:59pm ET on Thursday 7/19).

BarbaraAbout the Author  Barbara is a member of the creative team here at The Digital Press. She’s married, has two awesome kids (a 21 year old son and an 18 year old daughter) as well as a 10 year old adorable Soft Coated Wheaton Terrier pup. You’d think with all these ages posted here about her family she’d tell you her age but NOPE … not gonna happen! 😉 With her “baby” off to college in a couple months and her son already in college, she and her husband are soon to be empty nesters. It is just so weird how quickly time flies! Wasn’t it just yesterday she was scrapping pictures of babies and toddlers?! Time flies and each stage of life is good!

Summer Camp 2018 | Mess Hall | WEEK #2

Hey gang! It’s week #2 of Summer Camp –how’s everyone doing?! Having fun?! I know I am! Well, I’d like to welcome you to Week #2 of Summer Camp’s Mess Hall, where we check out a couple of recipes that our team is loving right now. Make sure you check out Week #1 and all of the other challenges going on for TDP’s Summer Camp. You can check them all out in THIS FORUM, and be sure to grab a badge tracking card and join in the fun yourself! We’ve got fun events, challenges, tutorials… and best of all… prizes!

I’m actually really excited to try these. I live in Phoenix, Arizona in the U.S. and Mexican food is super common around here. My husband and I have discovered several restaurants that we like to hit up for some Mexican eats, but now I can try making some myself! TDP’s very own Hillary has a couple of recipes that look amazing… and our wonderful designer Kim B is following up with a cool and refreshing beverage to accompany! Try any of these recipes (and show us!) to get your week #2 Mess Hall badge. Take a look at the full details HERE.

Ok ok… let’s get to it… my tummy is starting to growl.

For our tasty treats, Hillary has for us authentic Mexican Rice as the side dish and some awesome looking Baked Chicken Taquitos with salsa as the main course. Take a look at these, people… can we say YUM?! I can’t wait to try them out. And for a bit of adult fun to top if off, try the cool Cucumber Martini that Kim’s got on deck for us. Sounds like summer fun to me!

photo credits to [1] TDP Creative Team member Hillary [2] TDP Designer Kim B [3]

  • Baked Chicken Taquitos with Salsa
  • Authentic Mexican Rice
  • Cucumber Martini



  • 2 cups shredded chicken (we use rotisserie chicken)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 teaspoons fresh lime juice
  • 1 cup shredded cheddar or Mexican blend cheese
  • 20 corn tortillas


  • Shredded lettuce
  • Diced tomatoes
  • Guacamole
  • Sour Cream
  • Chopped Green Onion
  • Crumbled Queso Fresco
  • Salsa (recipe below!)


  1. Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
  2. In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
  3. Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.
  4. Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.
  5. Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.



  • 2 cans (14.5 oz each) whole or diced tomatoes, drained
  • 1 TBSP (to taste) canned diced jalapeños (not pickled)
  • 1/4 – 1/2 yellow onion (to taste)
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sugar
  • 2 teaspoons lime juice (to taste)


  1. Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.


TIP: Hillary told me that while the original recipe calls for all of those colorful toppings (guac, sour cream, etc.) that she thinks all of that covered up the yummy flavor of the taquitos too much, so she prefers them without.

Recipe photo credits to



  • 1 1/2 cups long grain white rice
  • 1/4 cup oil
  • 1 teaspoon garlic , minced
  • 1/4 medium onion , finely diced
  • 1/4 cup tomato sauce , or 2 pureed tomatoes
  • 2 tomato bouillon cubes , chopped (these can be found in the Mexican food aisle at Walmart or your local grocery store)
  • 1/4 teaspoon salt
  • 1 carrot , diced (optional)
  • 1/2 cup peas (optional)
  • 3 1/4 cup water
  • 3-4 whole serrano peppers (optional, but do add flavor, not heat)


  1. Rinse and drain the rice in a fine mesh strainer.
  2. In a large saucepan over medium-high heat, add the oil. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
  3. Add tomato sauce, garlic, and diced onion to the pan. Stir. Add the tomato bullion cubes, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
  4. Cook, stirring, until bullion cubes are completely dissolved. Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

Recipe photo credits to



  • 4 thick slices of cucumber(about 1/4 English Cucumber) + 1 thin slice for garnish
  • 3 oz Vodka (+/- 90ml)
  • 1 oz triple sec (+/- 30ml)
  • 1/2 Lime freshly squeezed
  • 1 Cup Ice


  • Add a splash of simple sugar syrup if you like it sweeter
  • Add 4 Basil or 4 Mint leaves to shaker for a tasty twist.
  • Replace Vodka with Gin


  1. In a martini shaker, add the cucumber chunks. Muddle with a wooden spoon or muddler (or crush as you wish) to bring out their flavor and juices, then add in the vodka, triple sec, lime juice and ice.
  2. Put the top on the cocktail shaker. Shake and shake(and I mean shake- lol). Shake for at least 30 seconds – you want to ‘BLEND’ the ingredients and flavors together and melt some of that ice.
  3. Strain the mixture into a martini glass(usually lid has strainer). Add the remaining 1 thin slice of fresh cucumber(un-muddled) to the glass or cocktail, and serve immediately.
  4. Decorate with mint leaves, edible flowers, sprig of dill or as you want.


Recipe photo credits to Kim B.

So there it is people — give these tasty looking recipes a try and earn your WEEK #2 MESS HALL BADGE for the 2018 TDP Summer Camp!  I’m off to the kitchen!


About the Author  Shannon has been completely addicted to digiscrapping since she began in early 2016 (though she’s been a scrapper since 2000). Her early morning ritual of a few quiet hours of scrapping while sipping a chai tea is her favorite part of each day. She is also the owner of a web design company, and when she’s not at the computer designing websites or digiscrap layouts, she’s probably hiking one of the local mountains in her hometown of Phoenix, Arizona. She is an avid reader and loves to travel to foreign countries.