October 16, 2008

Halloween Ribbon Wreath.

Love, love this idea for a Halloween ribbon wreath. So simple and stylish – especially if you’re not one to go all out for the 31st. I’d actually like to adapt this to other holidays as well!

Supplies:
12″ foam wreath form
24 yards 1 1/4″ black grosgrain ribbon (or less if using a wider ribbon)
Scissors
Measuring tape
Steps:

Directions:
Cut 45-50 16″ pieces of ribbon. Tie one strand of ribbon in a knot around the wreath. I used a “messy knot” — right over left, then right over left again, pulling in the opposite direction. It doesn’t really matter how you do it as long as you are consistent all the way around. Repeat with the knots, pushing them close together, until you fill the wreath. Cut one long piece of ribbon (48″) and tie one end to form a knot. Leave a long loop for hanging and tie another knot onto the wreath. Trim any frayed or long ends.

:: via CasaSugar via the long thread

Posted In halloween, holidays, make it
7
October 15, 2008

Sick Kitty.

Roxy at about 2 months old. That bracelet crown doomed me – she’s had a princess mentality ever since!

I woke up in the middle of the night to a sick Roxy girl. She’s currently at the vet being diagnosed (although I, um, think she’s just really constipated – ew!), so please send her some mental back scratches and treats. And maybe some ExLax…

Posted In just a note, pets
13
October 15, 2008

Get Baked at Home.

Oooh yay! Baked has just released a cookbook chalk full of their best-sellers and favorites like The Sweet and Salty Cake, the Peanut Butter Crispy Bar, the Pumpkin Chocolate Chip Loaf, and Cheddar Chipotle Biscuits. Yeah, I probably, definitely need this.

Posted In food, recipes
2
October 15, 2008

On the Rocks: Pear Cardamom Flip.

The Pear Cardamom Flip is a little more involved that your average cocktail, but the outcome is well worth it.

Ingredients:
– 1 tsp Clear Creek Pear Brandy
– 1 ripe pear, divided
– 8 medium sized mint leaves
– 1 tsp huckleberry liqueur
– 2 dashes orange bitters
– 3/4 oz pear-cardamom syrup
– 11/2 oz light rum
– 3/4 oz fresh squeezed lemon juice
– 1/4 oz fresh ginger juice
– 1 large egg white

Dice 1/4 of the pear into 1/4″ cubes. Place in rocks glass with huckleberry liqueur, mint and brandy. Stir.

Cut another 1/4 of the pear into large chunks. Place in mixing tin. Add bitters and syrup. Muddle to completely break down pear. Add ice, rum, lemon juice, ginger juice and egg white. Shake for 30 seconds.

Add ice cubes to rocks glass. Strain cocktail into rocks glass. Garnish with a paper thin slice of pear atop froth.

Pear-Cardamom Syrup:
– 1 cup granulated sugar
– 1 cup water
– 1/2 USA Pear, shaved with vegetable peeler
– 1 tsp ground cardamom

Bring sugar and water to boil in small pot. Remove from heat and add pear and cardamom. Cover and let sit for 20 minutes. Strain and chill.

:: cocktail recipe and photo via Cocktail Times

Posted In cocktails
1
October 15, 2008

Mustachios.

Mustaches have been sort of overdone recently, but make them the mustaches of the famous and I’m sold. Check out these pencils emblazoned with the upper lips of Salvador, Zorro, Burt, Django, Clark!

Posted In office
4
October 14, 2008

The Daily Eat: Pear Bread.

It’s Pear Week! I’m so excited to showcase these sweet, grainy guys in all their glory.

This fall is bound to be the Autumn of the Loaf in my kitchen. I can’t get enough breads and cakes – this Pear Bread is right near the top of my list, too.

:: recipe and photo via Slow Like Honey

Posted In recipes
1