I completed Part 1 of my England scrapbook and even with the slide-in pages, all the pics took up the entire Uncharted album. I ordered another complete set of the bundle (album, pre-designed pages, pen, tape runner, and embellishments) because a) it's a great value compared to purchasing separately, b) my photos look amazing in the theme and colours of that collection, and c) I've invested in these memories and they deserve a beautiful scrapbook (considering the cost and special nature of the trip itself, all the printed photos, and the time I've spent putting together the incredible souvenir).
I still have many days of the trip to scrap; I'm on page 3 of the next album and it's coming together nicely. I am so happy with how Part 1 turned out and the Sherlock Holmes page is my favourite. I love that even though I only had a couple photos I was able to add in a cool postcard from the shop and Sherlock's business card to make a really neat layout. I added the random numbers as decoration to represent the puzzles and codes he figures out. I am reliving the amazing tours we enjoyed too and Windsor Castle was one of the highlights. The landscape hasn't changed there in hundreds of years and it is such a wonder to me to imagine people strolling along the 'Long Walk' for generations before us.
There is nasty weather outside today so I'm not leaving the house to battle it. I plan on cropping a little more, working on the last few blocks of quilting on the Vintage project, and I already have yogurt incubating in the Instant Pot. I switched from pouring the milk and making the yogurt directly in the pressure cooker insert to using 500 ml canning jars. With this method the process is so much easier and my IP isn't out of commission all night. The milk is sterilized so much faster too so I've got the routine down pat in terms of timing. It's also a lot tidier to have the yogurt already in the jars; no need to ladle it and slop all over! I've got my recipe perfected to our taste now too. My last batch was just a wee bit on the tart side so this time I think I've got it just right. I can't wait until tomorrow to enjoy a taste.