I can't really fathom not having a real floral bouquet, simply because I'm obsessed with flowers, but if I had a spare $250, I would be all about throwing this bouquet by Whether Paperworks for my bouquet toss.
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TitleAwesome Paper ! How To Make Paper Flower Lamp !
http://www.myyoutubelive.com
Title:Easy Paper Flowers
Inspired by all the cute flowers we see everywhere in scrapbooking, Elizabeth shares how to create these very simple accordion folded paper flowers...all you'll need is paper, some heavy duty adhesive (Quick Grip works great!) and a button (or other coordinating embellishment!). Fun and easy too!
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I'm always looking for ways to spice up the dinner-in-a-pinch pasta dish. On Monday, we hadn't done the groceries and I wanted to see what I could concoct out of the pantry and fridge. I had some dried chorizo I had purchased at World Market a while back with the intention of making empanadas (before Sean decided he doesn't like empanadas), so I did a quick google search and came up with this recipe for creamy chorizo pasta.
First, I cut the chorizo into small pieces. They will feel almost too small (and I definitely wish I had purchased real chorizo links, instead of the little dried ones), but chorizo packs a lot of flavor, so you don't need a lot.
Then, I fried the chorizo with minced garlic cloves in olive oil, seasoned with a teaspoon of cayenne pepper. Watch it! It will burn fast.
When the chorizo was browned, I added a half-cup of white wine (I use tiny little boxes of white wine for cooking).
I stirred the white wine/chorizo mixture, then added some prepared marinara sauce until it didn't look too thin. The recipe calls for crushed tomatoes, but if you don't have a can on hand, marinara works just fine. Don't sweat it; save the sweating for later.
I then added about a 1/2 cup of cream. I eyeballed the levels though, since Sean is pretty picky about cream. I ultimately added more marinara to keep it on the tomato side.
Then I trotted out to my container garden and snipped some of my basil, which I'm happy to report is bountiful.
When the sauce was coming to a boil, I added fusilli (or rotini) pasta and mixed it well.
I topped my pasta with some Mexican white cheese and basil.
This pasta filled me right up (I regret to say I didn't finish the bowl!), but was a cool mix of flavors. It was spicier than normal pasta with sausage, but the cream tempered that a bit. I thought the cheese was actually a little overkill, so I might skip that next time, or use parmesan. All in all, it was a delicious dish that seemed more complicated than it actually was, and isn't that always the goal anyway?
1.In a pan, cook chorizo until oil is extracted. Set aside fried chorizo.
2.Toast garlic in the chorizo oil until fragrant and golden brown. Set aside about 2 tbsp for topping.
3.Pour in NESTLE DLITE CREAM. Season with MAGGI MAGIC SARAP and simmer for 2 minutes. Return fried chorizo to pan and stir to combine.
4.Stir in cooked spaghetti until noodles are fully coated. Serve with chopped parsley and toasted garlic.
Title:NIGELLA LAWSON/NIGELLA'S CHRISTMAS KITCHEN
NIGELLA LAWSON/NIGELLA'S CHRISTMAS KITCHEN
Food, Family, Friends, Festivities Food to Celebrate Life The Pleasures and Principles of Good Food
Dealing with large numbers of hungry people, all capable of defying the laws of nature by being perpetually hungry, is a Christmas challenge. Entertaining in the run-up to Christmas can be anything from a coping with large groups of unannounced visitors to the pre-planned dinner parties that seem to crop up with undiminished enthusiasm in the weeks leading up to Christmas.
Although the very idea of canapés seem to resonate 1970s they are always fallen upon with gratitude and there are some simple guides to getting them right. Salty combinations of prosciutto ham, creamy goats' cheese and figgy wraps are quick and simple to assemble, as are Nigella's Sweet and sticky ribs and irresistible Crabcakes. Saving the day is Nigella's hangover cure, a Cuban chorizo and black bean soup
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Title
Title:
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I did it, you guys. I tried to make something with yeast.
Yeast is one of the most intimidating ingredients in cooking. If you're like me and generally sucked at chemistry, it's frightening beyond belief. I don't possess any real understanding of how any of this stuff works, but I knew the yeast part had to be perfect.
Where was this yeast going? Into my very first attempt (one of many future attempts, I'm sure) at making my own pizza dough! I decided to use a recipe from Deb of Smitten Kitchen.
First I combined flour, yeast and salt. Easy enough. Although, I have to admit, I had no idea yeast would look like little seeds when I opened the packet.
Then I was supposed to add lukewarm water. People, that seems easy enough, but in hindsight, I believe my water was still too cold. I understand that can affect the yeast...or something.
I then added olive oil and attempted to stir the big mess into a ball and what you see above is what I got. Hmm. Not quite what I pictured.
On a floured surface, I rolled the dough into a ball, but it still wasn't as smooth as Deb's. Any clues, you guys?
I put the ball of dough into an oiled bowl and covered it with saran wrap and left it alone for two hours. See how my ball of dough is all wrinkly, like play-doh, rather than smooth? Seriously, what is that?
Needless to say, it grew an eensy bit in two hours but didn't rise as much as it should have. I figured I'd plow ahead anyway.
I dumped the ball of dough back onto the counter, covered it with saran wrap and let it sit 20 more minutes. After all that, I went ahead and pushed the bubbles out with the palms of my hands and rolled the dough.
I have to say, the consistency is awesome to feel. It gives, which is so strange and new after baking so many cookies and cakes. I like how pliant it felt, and how easily it stretched.
I rolled it into this sort of oblong shape and then placed it on a piece of parchment paper sprinkled with cornmeal. Now, I don't have a pizza stone (but I'd gladly accept one as a gift!), so I had to make do with the pizza pan we already have.
Deb has several recommendations in the entry I linked about making pizza without a stone, if you are like me and don't possess one.
I cheated and used pre-made sauce.
I decided to keep my first pizza simple and just made a basic pepperoni. I will definitely admit I might have overspiced it; I shook a LOT of Italian seasoning onto that bad boy.
Here's where things get really dicey. Deb suggested broiling pizza to get that lovely blistered cheese effect. One of my guests (we were hosting a movie night) showed up right around then and I immediately got kind of flustered and rushed around a little too much.
I popped the pizza under the broiler (way too close, I realized soon after) and came back to find the top was perfectly cooked but the crust hadn't cooked at all. It was a pretty devastating moment.
I then set my oven to 550 (the highest temp I'm comfortable with) and popped the pizza back in. The crust cooked this time, but not before the top TOTALLY burnt.
So yeah. Kind of a mess.
But you know what's so great about pizza? It's still good burnt. The crust was really flavorful and almost had a focaccia quality; it wasn't perfect but it still had a homemade taste you just can't get from frozen or delivery pizza.
I'm definitely trying this again and soon. Deb has a variation on the recipe that subs white wine for water and adds honey; I think that sounds like the makings of an amazing white pizza.
To celebrate the season, and to celebrate the launch of their new bridal collection, the ladies at Ban.do are giving away this fabulously glamorous crystal headband to one Snippet & Ink reader.
This is just one of the awesome new styles over at Ban.do, so to enter, head over to the site, pick out another favorite (unless of course this is the only one for you), then come back here and leave a comment letting us know which one you love, where you'd wear it (to your wedding? someone else's wedding? a holiday party?), and/or what you'd wear it with (knee-length wedding dress? silver stilettos? velvet cigarette pants?). You have until Thursday at midnight to enter, and I will announce the randomly selected winner Friday morning. Good luck!
Update! This contest is now closed. The winner was announced here.
wedding planning ideas, developing a wedding checklist, organizing wedding flowers, catering, photography. wedding planner is a professional who assists with planning and organization of weddings
I can't really fathom not having a real floral bouquet, simply because I'm obsessed with flowers, but if I had a spare $250, I would be all about throwing this bouquet by Whether Paperworks for my bouquet toss.
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