I was so excited to get a copy of the British publication, Mollie Makes in the mail yesterday featuring the rustic mason jar lanterns we made for my parent’s 30th Wedding Anniversary party (see more on the party here, here, and here). The magazine, which by the way is currently running a contest where you can win a subscription (here), is fabulous for craft lovers. The tutorials are thorough and the ideas are fresh and inspiring!
Category Archives: How To
This past weekend, my sisters and I hosted a SURPRISE 30th Anniversary Party for my parents. Let me just say, I’m never doing a surprise party again! While the planning was SO much fun, the stress of keeping it all a secret and telling fibs was just too much! And to top if off, Old Man Weather was so cooperative with a week full of rain, that we had to change venues the day before! Alas, the party went off without a hitch and was, well, a surprise! They didn’t have a clue! Stay tuned to see their reactions in Part 2 tomorrow!
It’s not as if I don’t already have enough to do in getting ready for Easter this weekend, but now I’ve added whipping up some of these. I couldn’t help but link to this super cute Easter craft since I’m going to rush out to the craft store tonight to get some felt so I can put them over everyone’s eggs on Sunday morning. Thought you’d enjoy 🙂
Celebrate St. Patrick’s Day with the perfect dessert… An Ice Cream Float. Make it just like your mom used to, just substitute a bottle of Guinness for that root beer. Fill a large glass with 2 scoops of your favorite vanilla ice cream, then slowly pour the stout over the ice cream. Enjoy!
A few days ago I was going on about the refreshing, yet super satisfying Singapore Slaw at Zentan, which then only made me want one, but since I was in Leesburg, not DC for the day, it was out of reach, which then led to a search on Tastespotting (my favorite place to search for recipes) for a how to, which led to me finding a complete video tutorial on Washingtonian! (How’s that for a run on sentence?)
I’ve pasted the recipe from their site below along with the fab photo above, but you’ll need to click here to go over there to see the informational and entertaining video how to!
Singapore Slaw With Salted Plum Dressing
2 green onions, both white and green parts, julienned
1 taro, peeled and julienned
2 ounces rice vermicelli noodles, broken into three pieces
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
1 daikon, peeled and julienned
2 large roma tomatoes, peeled, seeded, and thinly sliced
1 pickled red onion (see recipe below)
4 teaspoons toasted sesame seeds
6 teaspoons crushed roasted hazelnuts
4 teaspoons fried shallots
4 teaspoons edible-flower petals
4 teaspoons micro purple basil
4 teaspoons micro beet greens
4 teaspoons daikon sprouts
2 tablespoons pickled ginger
1½ cups salted-plum dressing (see recipe below)
Vegetable oil for frying
Salt as needed
This is undoubtedly my favorite use for left over fruit! It’s so simple and is impressive when served to flavor water or cocktails. Here’s all you have to do. Take your left over melon and puree in a food processor. Pour into ice cube molds and let freeze. Then serve in lemonade or margaritas or whatever makes your heart content!
This is one of my go to appetizers. It’s easy to whip up (everything goes in the food processor) and keeps for about a week in the refrigerator.
2 garlic cloves
1/4 cup fresh flat leaf parsley
1/4 cup fresh dill
1/4 cup fresh chives
1/2 cup shredded swiss cheese
1 8oz package of cream cheese
1 tsp sugar
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tbsp Tabasco sauce
1 tsp Kosher salt
1/2 tsp white pepper
2 tbsp vegetable oil
In the bowl of a food processor, combine the garlic, herbs and zest until all finely minced. Add remaining ingredients and pulse until smooth. Keep in refrigerator and bring to room temperature for serving.