Whats needed: A4 double sided printouts, scissors, pencil, something to trace a circle with (I used a cup), stapler, double sided tape or super glue ans some sort of string or ribbon. 1 & 2 – Use your cup and pencil to draw 12 circles onto your paper and cut them out. 3 & 4 – Fold all the circles in half and stack them on top of each other. It gives a different effect if you change the order of the stack, like alternating colours.
5 & 6 – Staple stack together on the grid of the fold.
7 & 8 – Stick the double sided tape onto the circle, about a quarter of the way from the bottom. Fold the facing flaps together and press to secure. On the next circle, stick the double sided tape about a quarter of the way from the top. Continue like this all the way around, alternating high and low with double sided tape.
9 – Now you can attach some string or a ribbon
2 oz Godiva White Chocolate Liqueur
1 oz Peppermint Schnapps
1 oz Vanilla Vodka
1oz Whipping cream
Combine ingredients in a martini shaker filled with ice.
Shake and pour. Rim with crushed candy canes.
Know Your Priorities - Make a list of the most important things to you and your fiance when it comes to the wedding.
Be Your Guest - Well, at least think like one; use common sense & thoughtful consideration in regards to accommodations. Think about Save-the-Date cards and the reception schedule. For example, hiring a nanny to help with any small children attending.
Pick Your Battles- With emotions and details on the rise don't loose sleep over the small stuff.
Cut a three- to five-pound pumpkin in half; scoop out, leaving a 1/2-inch-thick wall. Cut a 1/2-inch-deep groove in the rim for pumpkin seeds. For perches, poke holes and insert twigs. To hang, knot two lengths of twine together in centre; tack knot to feeder bottom. Fill with birdseed.
We stumbled across this local cake company called "Whisk" and we LOVE their creations.
They make stunningly delicious cakes using only fresh wholesome ingredients.
Check them out at: http://www.whiskcakes.com/index.html
Fresh Raw Salsa 5 Lbs finely diced tomatoes 3 Large Bell Pepper (Any colour) 2 Jalapenos 1 Onion 1 Cob of Corn 1 Bulb of Roasted Garlic 1/4 Cup Chopped Fresh Cilantro 1 Tsp Oregano 1 Tsp Basil 1/4 Cup Vinegar EVOO S & P - Soak cob of corn in cold water for at least 30 minutes, then throw on the grill for about 15 minutes - Chop Peppers, Jalapenos, and Onion in half brush with oil and season with salt and pepper. Throw on the BBQ medium heat for about 10 mins flipping half way through. - Smash bulb of garlic on the counter a couple times, place in a dish, drizzle with olive oil, season with S&P and bake in the oven at 250 F for 20-30 minutes - Dice up tomatoes and drain extra juice in strainer - Dice up peppers, jalapenos, onion and garlic and combine with strained tomatoes - Peel corn and chop off kernels from cob and add to salsa - Add cilantro, oregano, basil and vinegar - Add S&P to taste -Jar & label
Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Remove the ribs from the kale leaves and cut into 1 1/2inch pieces. Spread evenly across a baking sheet. Toss with olive oil and sea salt. Bake until crisp - 20 minutes- turning leaves at the 10 minute mark.