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The time can vary depending upon the size of the filet, altitude, etc. Remove from oven and cover roasting pan with foil or a lid. Let the filet rest for another 10 to 15 minutes.
It will continue to cook and should come out a perfect medium on the ends and medium rare toward the middle.
No sauce is required but my personal favorite is a whipped horseradish with dill for a little extra kick and amazing flavor. Depending on the size of your crowd, you may need an additional roast.
You can leave your ornaments clear or you can spray paint the outside with the glitter spray paint. While ornaments are drying, paint your shells.
We painted some of our shells and left some shells in their natural color. Plug glue gun into power. Being very careful with your glue gun, glue your shells onto your glass ornaments in the design of your liking.
Let the ornaments dry completely then replace the top of the ornaments. Tie a ribbon onto the top of the ornaments for hanging.
She was visiting So. On the flip side, I am here in beautiful Dana Point, California sipping coffee and reading.
I told her to have the champagne ready so we can toast the occasion. Christi and I wish you a memorable Thanksgiving filled with laughter, family, friends and good food.
While they were working during the day, she and I explored the city. It has a storied history dating back to Charles Dickens was a guest in Grant stayed at The Willard four times while in command of The Union forces in the s.
I could go on and on about this living treasure of American history that has been illuminated by luminaries for almost years.
The first day in town, we strolled down Pennsylvania Avenue hoping to sink into plush high back chairs and indulge in High Tea at Peacock Alley.
So we opted for the bar instead. We were a bit early and ran into the bartender, Jim. He provided suggestions for sightseeing, one of which was the original Post Office Pavilion.
The building is worth the visit as the Clock Tower boasts a stunning degree view of the city. Apparently, Donald Trump has acquired the building with plans to make it a grand hotel and city center for political events.
After a few hours touring the sights, I dragged my girlfriend back to the Round Robin Bar. Very early afternoon is fine for cocktails, right????
There were two other patrons in the bar which validated that we do NOT have a problem. We talked to Jim a bit more and learned that he has been working at the Round Robin Bar for 27 years.
Jim Hewes has been written up many times over the years and has a drink to represent each of our 44 presidents he put his own twist on the Blue Hawaiian to represent our current president.
Imagine the people, the political deals and the history that have graced the Mahagony Walls of that bar. I figured it was a true classic made by the man who created it.
He gave me the recipe which you will find below. Directions Add all ingredients to a shaker filled with ice. Shake and pour into a martini glass.
Garnish with a cherry, lemon peel and a lime wedge. If you visit Washington, D. The magic is in the history and all who carry its torch — past, present and future.
Last year they treated us to a homemade Oktoberfest dinner but October schedules this year were insane for everyone so we switched gears and rolled our tradition into November.
As my neighbor and I chatted in the street one evening, we talked about their native Michigan and a wonderful cooking school she and her husband attended several times.
The cooking school gained so much popularity that attendees can now only register for one class per year. When the Thanksgiving themed course came to their attention, there was only one spot available and the husband took it immediately.
My neighbor painted a mouth-watering picture of a golden turkey so divine we will be begging for the recipe.
They have used that coveted cooking school recipe time and again. And, the rest of the menu is apparently just as amazing.
Needless to say, I will be starving myself all day tomorrow so I can indulge tomorrow night! I am bringing the appetizer and this recipe came to mind.
I found it a while back on The Whole Foods website and love it. The recipe is simple to make but is sophisticated and looks so elegant on display.
The Parmigiano Reggiano Crisps marry the salty and sweet in a flavorful crunchy bite. Serve the crisps with a good bottle of Prosecco and you will have the ideal starter for any dinner party especially during the holidays.
And if you are looking for a unique homemade gift during the holidays, wrap these up in wax paper in a decorative box and give them along with the Prosecco.
Ingredients 2 cups about 8 ounces grated Parmigiano Reggiano 6 Tb finely chopped dry roasted whole almonds skins on 4 ounces good quality semi-sweet or dark chocolate, finely chopped 1 scant teaspoon vegetable oil Sea salt for sprinkling.
Toss cheese and almonds together in a bowl. Place one baking sheet at a time on middle oven rack. Bake rounds 6 to 8 minutes or until golden.
Remove from oven and let crisps cool on baking sheets. Once crisps are cooled completely, line a baking sheet with waxed paper. Toss chocolate with vegetable oil in a small bowl.
Set the bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Dip about one-third to one-half of each crisp into melted chocolate, hold a few seconds above chocolate, then place on the lined baking sheet.
Immediately scatter a tiny bit of sea salt over chocolate. Let chocolate set before serving. You can put crisps in refrigerator or freezer to speed setting.
Everything about this floral arrangement was made with a modern freshness in mind — the pumpkin vase, the Brussel Sprout stalk used as a focal point, the cranberry garland and the persimmons and pears that add a pop of color to the finished decoration.
Follow the simple steps below and your table will be the hit of Thanksgiving. This arrangement was easy and inexpensive to make.
One more stop at Ralphs for a package of cranberries, persimmons and red bartlett pears and I was ready to go. Once all of my materials were laid out on the kitchen table, the arrangement took less than an hour to make.
Try to add one unexpected element to your arrangement. Having a short-window in southern California for showcasing our winter wardrobes, we busted out our scarves, boots and hats and hit the open road.
Armed with steaming coffee, a basketful of road trip snacks and two teenagers in the back to help us capture all of our candid apple-picking shots, we looked forward to the day ahead.
Our destination was Julian, California which is a small rustic town located in the mountains one hour east of San Diego. Today Julian is most famous for apples and scrumptious apple pie but attracts visitors who enjoy its charming appeal, multiple offerings from afternoon tea to wine tasting to mining tours, and its four seasons, a rarity in southern California.
A little more than two hours into our drive, we pulled into a quaint orchard, instantly noticing ours was the only car in the gravelly lot.
With our enthusiasm still at full mast, we strode into the office to get our apple-picking baskets envisioning ourselves gracefully plucking apples from hundred year-old trees.
We might have begged a little. Christi and I scampered out to the orchard and filled our bags with apples of all sizes and colors from golden to deep red.
And let me tell you, the apples are delicious — crunchy, crisp, full of flavor and possibility. We finished our picking and hopped back in the car to explore Julian.
It is a charming and quaint town with a pace that feels unhurried. We strolled up and down the main street, ate lunch in a cute bistro and headed home.
On the way out of town we hit the Julian Pie Company with thoughts of Thanksgiving and beautiful pies check that off the list being served for dessert.
Having lived in California my whole life, the visit to Julian was a completely new experience. What a little treasure right in our own backyard.
This week on Cashmere Apron, we will feature two of our favorite recipes made with our very own, hand-picked Julian apples!
I can still picture skipping through the door from school on Halloween day, the excitement buzzing in my ears. It was all I could do to contain myself until the street lights came on prime trick-or-treating time.
As my own kids grow, Halloween is still a magical night where memories fill every corner. I recall how they once firmly gripped our hands in their oversized costumes, fearful of monsters jumping out at every house.
We always trick-or-treat with the same family. They have two kids and we have two kids. The two olders are in high school now and will hang out watching sports or passing out candy.
Thankfully, our two youngers still enjoy the thrill of the hunt. My girlfriend and I follow distantly behind with our red solo cups chatting away.
I love the knowing glances we share when we pass a crying baby or a screaming toddler or older kids running at break-neck speed through the neighborhood.
We have been there. Make it special whatever your tradition and memories…. Mini root beer floats to go with the popsicles.
Labor Day poolside dessert. Garnish with fresh mint and serve on a large platter or in an ice bucket. This piece might seem big, until you take a BITE.
Beautiful on the outside and tasty on the inside. Tweet If there is any chance of denying your kids are growing up right before your eyes, it only takes a holiday or two to make it clear that there has been a shift.
White Chocolate Peanut Butter Krispies. Chocolate dipped strawberries with red sprinkles. Chocolate dipped alphabet cookies.
In a large bowl, combine cereal, peanuts and marshmallows. In a microwave safe bowl, melt chocolate and peanut butter on high for 1 minute and then in 30 second intervals until fully melted.
Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoon onto waxed paper. Add sprinkles conversation hearts at this point if desired.
Let set until firm, 2 hours. Store in airtight container. One batch makes between 20 and 30 pieces depending upon how big you drop them onto the wax paper.
Using a perforated knife, cut each oversized cupcake into three layers. Embellish arrangement with descriptive Holiday Expressions tags.
Start with three small bunches of florals. Alstroemerias in a deep burgundy play well against the Chrysanthemums. Trim corners of the square oasis into a circular shape.
Bold holiday colors showcase the beautiful arrangement. Tweet I love holiday recipes that have a life of their own brimming with history, insight and love.
A simple recipe using the freshest ingredients. Tweet I asked a few of my best friends for their favorite family Thanksgiving recipe.
Crumbled topping of pecans, brown sugar, flour and butter. Golden brown and cripsy crust just out of the oven. Limoncello pairs perfectly with the torte to finish off your meal.
The torte displays beautifully on any table. The rich creamy filling softens the cake layers. Tweet Whenever I buy a new cookbook or rip through a fresh- in-my-mailbox magazine, I dog ear pages like crazy, making notes left and right.
A beautiful book cover always grabs my attention. A light and golden crust ready to be filled with scrumptiousness. Garlic carmelizing with fresh herbs, sugar and balsamic vinegar.
Warm from the oven, browned and golden. Tweet Halloween morning has broken with fluffy gray clouds and temperatures more in line with fall. Sambuca 1 part espresso Black licorice and candy corn for garnish Directions In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix.
Recipe from Sandra Lee. Arrange the Fabulous Frightful Frankies on a platter and watch them disappear like magic.
Entertaining ourselves while waiting for a table. Caprese Fruit Skewers Ingredients strawberries, cleaned with tops taken off fresh basil leaves, rinsed and carefully dried bocconcini balls, drained wooden skewers 1 bottle of store bought balsamic glaze Directions Clean strawberries and set them aside to dry on a paper towel.
Bloody Mary — Seattle Seahawks Style. Tweet I tried to get both of my kids to write resolutions for the new year.
I think my love for crafty ornament making began back in Ms. The Seashell ornaments shown below are sure to last a lifetime. My teenage daughter and her bestie loved making these seashell treasures.
We have a bucket full of shells that we picked up from our local beaches over the years so these ornaments are a little more personal to us.
You can purchase shells if you do not have your own collection. Make sure you have a glue gun for this activity as the shells need to be securely fastened.
Grab your teenager or little one and make an ornament for your tree or to give away as a gift. Citation du film casino small and to credit conservation, of an of to Congress Parx casino in the news liquidity of and of statutory activities.
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The oasis is easy to cut with a sharp knife — think of it as slicing a piece of cake. Water may drip down the bottle as you are working with it so keep a paper towel on hand to wipe up any moisture.
Gently push oasis onto top of bottle until firmly in place. Wipe up any moisture that may drip down the bottle while you are creating the arrangement.
Start filling in around all sides of the oasis, one flower at a time. Keep filling in the oasis, varying the colors and types of flowers.
Your goal is to create a round shape that is full. Once you have everything filled in, make sure you turn the bottle to look at it from all sides.
Start filling in the oasis from all sides, making sure to cover the bottom as well. Keep filling in with flowers until you have a full effect and the oasis cannot be seen at all.
If you want to embellish the arrangements with special holiday words like this version below for Thanksgiving , tie each small card with fishing wire and hang from the arrangement.
To keep your arrangement alive, you can spritz with water every other day. This arrangement here lasted over a week. I love holiday recipes that have a life of their own brimming with history, insight and love.
This cherished Thanksgiving recipe was shared by one of my dear friends, Annie-Laurie. Annie-Laurie married into an Irish family of five, with her husband being the baby and the only boy.
From day one, the family scooped her up into their holiday traditions and high-spirited meals. Both of her in-laws have passed on but imprinted onto their family treasured customs that the family shares in, especially during this time of year.
The whole meal was ready at the same time. She would always want us to take our time and enjoy it because it took an entire day to prepare. My sister-in-law, Beth, has followed in her footsteps and makes the Thanksgiving meal a treat.
She and husband Jack in their early years. Sitting down to Thanksgiving in the early 80s. The love of those we miss comes alive with each ingredient we add and with each bite we take.
Ask your friends about their favorite family recipes and you will be sure to not only get a delicious new dish to make but insight into the love of family that connects us all.
See below for a second version that omits a few ingredients and cooks outside of the bird. Directions about 40 minutes before adding to the turkey In a large saucepan over medium heat, in hot butter or margarine, cook celery and onions until tender, about 1 to 2 minutes.
Add parsley, salt, poultry seasoning and pepper; mix well. Stir in bread cubes and eggs and mix well. Makes enough stuffing for one 8 to 11 pound turkey.
Use a pretty casserole dish for stuffing that bakes outside of the turkey. Cook in a lightly buttered casserole dish on degrees for about 25 to 30 minutes.
I asked a few of my best friends for their favorite family Thanksgiving recipe. I made the dish fluffy sweetness and savory scrumptiousness all in one bite , took pictures and sat down to write about it.
It took me back to how Lisa and I became friends. It was my first day of second grade at a new school.
I was assigned to a square table of four with Lisa sitting next to me. She showed me where the drinking fountain was and we have been friends ever since.
We survived the many adventures of grade school and then, all girls Catholic high school. We have shared the stages of life that only lifelong friendships can — homecoming dances, football games, big 80s style hair, cramming for exams, parties, sneaking out, graduation, college, concerts, careers, trips, marriage, babies, birthdays, book clubs, cooking clubs, illness, death and everything in between.
Friends since age seven… All the beautiful and not so beautiful stages …. Friendships are like good recipes. They bring comfort, fulfillment, love and deliciousness to your life every day.
This recipe is as good as the girl it came from thanks, Lis! Directions Preheat oven to degrees. Mix together sweet potatoes, sugar, eggs, evaporated milk, butter and vanilla until well blended.
Pour into a buttered casserole dish. Mix the pecans, flour, brown sugar and melted butter and sprinkle over the entire top of the sweet potato mixture.
Bake for 30 to 35 minutes. You can make the Sweet Potato Souffle a day ahead. Cover tightly and refrigerate. To serve, simply bring it to room temperature and bake.
The souffle also makes for great leftovers. The chefs always finish the meal with a dessert and an appertif sized-glass of homemade limoncello , an Italian liquer.
This Thanksgiving, if you want to forego the traditional, serve this beautiful torte with chilled Limoncello to cap off your holiday.
Triple Sec Fresh mint, if desired. Combine eggs, vanilla extract, and sugar until the mixture becomes fluffly and rises to almost double.
Mix the flour, baking powder and cornstarch together in a separate bowl. Very slowly, incorporate the flour mixture into the fluffy egg mixture until well mixed.
Pour batter into a springform pan and bake for approximately 20 minutes. Assembling the cake Cut the sponge cake into three even layers. I used a perforated bread knife and it worked fine.
Combine the water, sugar and triple sec in a glass bowl to make the Bagna. Wet the sponge cake layers with the Bagna using a pastry brush.
Be sure to cover the entire surface of each layer. Mix the heavy cream, Mascarpone cheese and sugar in a blender until firm. Gently blend in the grated chocolate until mixed.
Spread the cream in equal parts on the three layers, one on top of the other and save some for the top. Finish the top of the sponge cake with the creme, pistachios and chocolate shavings.
Add mint for aesthetics if desired. Top the torte with pistachios and chocolate zest and embellish the sides with fresh mint.
Whenever I buy a new cookbook or rip through a fresh- in-my-mailbox magazine, I dog ear pages like crazy, making notes left and right.
I have a laundry list of creative endeavors I aspire to accomplish. Just allow enough time for preparation and avoid cramming it in between Sunday Church, football, laundry and walking the dog.
With Thanksgiving looming, the versatility of the Carmelized Garlic Tart can double as an elegant thanksgivingappetizer or thanksgivingvegetariandish.
The tart can be made a day ahead and then reheated before serving. I love recipes that allow for something special and beautiful on the plate without requiring you to sweat it out in your heels and party clothes minutes before your guests arrive.
Roll out the puff pastry into a circle that will line the bottom and sides of the pan, plus a little extra. Line the pan with the pastry.
Place a large circle of greaseproof paper on the bottom and fill up with baking beans or pie weights. Leave to rest in the fridge for about 20 minutes.
Preheat the oven to degrees. Place the tart pan in the oven and bake blind for 20 minutes. Leave the oven on.
While the tart shell is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water.
Bring to a simmer and blanch for 3 minutes, then drain well. Dry the saucepan, return the cloves to it and add the olive oil.
Fry the garlic cloves on high heat for 2 minutes. Reduce heat and simmer gently for 10 minutes. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup.
Spoon the garlic cloves and syrup evenly over the cheese. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
Reduce the oven temperature to degrees and place the tart inside. The light, whipped custard is poured into the shell with the filling still showing through.
Bake for minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little.
Then lift the bottom of the tart pan away from the side and trim the pastry edge if needed. Lay a few sprigs of thyme on top and serve warm.
As a reminder, the tart can be made a day ahead and reheated before serving. Halloween morning has broken with fluffy gray clouds and temperatures more in line with fall.
Here in Southern California, it has not been below 74 degrees since May. I am soooooooooo ready for boots, scarves, jeans and hats. Our beach chairs are out and the ping pong table is set-up with mounds of candy ready to be thrown into pillowcases of trick-or-treaters big and small.
Ingredients 3 parts vanilla vodka 1 part black anise-flavored liqueur recommended: Sambuca 1 part espresso Black licorice and candy corn for garnish.
Directions In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass with a black licorice straw.
I used Betty Crocker brand. Directions In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted.
Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
Cut into large rectangles to form the head of Frankenstein. Stir and put back into microwave for 15 to 30 seconds. Remove and stir again until melted.
Add strands of black licorice to fill out the hairline and sprinkle with green decorative sugar. Set on wax paper so chocolate can harden.
To add the eyeballs, dip a wooden sandwich pick it has a bigger flat end than a regular toothpick into the melted chocolate. Combine the gold and silver decorative sugar in a small bowl.
With a wooden sandwich pick, dip the miniature marshmallow into the melted chocolate and then directly into the gold and silver decorative sugar. Place on wax paper and let chocolate and sugar firm up.
Let dry completely on wax paper. You know a restaurant is good when you feel compelled to visit it twice on the same vacation. And so we did.
Star Noodle is nestled at the top of a hill in a nondescript business park — the major landmarks being a church and an outdoor Flying Trapeze studio.
The place is jammed. The vibe is inviting. The first time we went to Star Noodle we arrived at the height of lunch hour and waited 30 minutes, which gave my mom and I time to sip on the cocktail of the day featuring some sort of muddled native herb, Absolut Citron vodka and Diamond sake.
We feasted on food that can only be described as intoxicating. Our Cocktail of the day on the second visit: Daikon, Wasabi, Scallion, Ginger, Tsuyu served cold; refreshing, delicious and healthy.
These were some of our favorites after two visits but the Star Noodle menu is extensive and varied. There is something for everyone!
One of those places for me is the island of Maui. I remember the days of flight attendants garmented in long flowy Hawaiian dresses with leis around their necks and orchids in their high tight buns.
My mom always dressed my sister and me in matching Hawaiian dresses for the flight. We have explored some other wonderful places but our hearts always lead us back here.
And now we have passed that love on to our own kids. On our way in from the airport this year we noticed that Chez Paul, a long standing landmark restaurant was gone.
And, of course, they were right. The place is quaint, warm and homey. Wood floors, bright white tile, soft hanging lights, a large vintage sideboard housing cups, napkins, silverware, condiments and a display of cake stands and plenty of high and low tables to sit and enjoy your food which is served in vintage pie tins.
We take a unique approach to many classic or traditional favorites…we call it glorified grandma comfort food. The various choices are hand-written on chalkboards flanked by a Daily Specials Board, a listing of local farms the food comes from and an abundantly filled display case of mini-handmade pies and pastries.
Known for their sweet and savory pies and their homemade breads, we had a little bit of everything…the Chocolate Mac Nut pie , the Olowalu Lime pie and the Chicken Pot pie , and those were just the items we shared.
And while I have since learned that may not be altogether true, this Irish preparation by Bobby Flay will make believers out of those with the most dubious palates.
Here, we paired monogrammed vintage napkins with a sequined shamrock tied with heavy twine 7 The complete meal. The recipe is easy because you still follow the very basic directions for cooking Corned Beef.
Once the Corned Beef is cooked through, the extra elements add an elevated essence that is unparalleled. Heat 1 tablespoon of the oil in a large saute pan over medium heat.
Remove bacon, let rest, and coursely chop. Remove, let rest and thinly slice. Whisk together mustards, honey and horseradish.
An unlikely duo from the outset, he being 14 years her senior with a wild past and she being a mere girl of 18 who always followed the rules.
He was a Lieutenant at the time and she was a secretary to the Chief. They fell head over heels in love and were married in June of They were a true fairy tale couple who were the personification of love for 45 years my father died unexpectedly in Both of my parents were fiercely proud of their heritage and my sister and I were raised with the same pride.
My loving family my sister being goofy and me, obviously with a full diaper. This recipe is a tribute to the uniqueness that gave me my Irish Mexican heritage and to the love that bloomed in Elysian Park, California in Add all ingredients through the Jameson Irish whiskey to a large glass bowl.
Gently mix all ingredients together use your clean hands if desired. Lower grill heat and place patties on aluminum foil on the grill and grill about 4 minutes on each side.
Once grease has melted off, place burgers directly on grill for another two to three minutes per side. Rye bread perfectly crusty after being brushed lightly with Olive oil and butter and grilled.
Add burger to bread and top with three-pepper Colby cheese, browned sauerkraut, and frisee lettuce. A shot of whiskey or tequila is optional BUT highly recommended.
I have no notion of loving people by halves, it is not my nature. Christi and I hosted a luncheon in honor of some special ladies in our lives.
For details, photos, setting and decorative ideas click here. Caprese Fruit Skewers Ingredients strawberries, cleaned with tops taken off fresh basil leaves, rinsed and carefully dried bocconcini balls, drained wooden skewers 1 bottle of store bought balsamic glaze.
Directions Clean strawberries and set them aside to dry on a paper towel. Rinse basil and gently remove the leaves from the stems. Carefully thread a strawberry, basil leaf, bocconcini ball-repeat once, ending with a strawberry.
When all 12 kabobs are completed, lay them onto a platter and drizzle the top with the balsamic glaze. Directions Cook pasta according to the package direction, omitting salt and fat.
Add the haricots vert during the final two minutes of cooking. Rinse the cooked pasta and haricots vert under cold water until cool, then drain.
Place the pasta, haricots vert, pistachios, 1 Tb thyme and 1 Tb lemon rind in a large bowl; toss gently to combine. Combine remaining 1 Tb thyme and 1 Tb lemon rind, shallots, vinegar and garlic in a small bowl, mixing well with a wire whisk.
Add salt and pepper and mix well. Drizzle over the pasta mixture and toss to coat. Top with Parmesan cheese.
Directions Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain.
Meanwhile, cook the bacon as the package directs. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
Lay 4 halves of the sandwich rolls on a cutting board and spread with half of the avocado-yogurt mixture. Add a layer of turkey breast, bacon, Provolone slice, cucumber and red onion.
Top with tomato, sprouts, salt and pepper. Spread the left over avocado mixture on the remaining 4 roll halves and place spread-side down on top of sandwich.
This menu is easy and delicious and perfect for a ladies luncheon. Ahhhhh…the month of LOVE. Yes, there are reminders and not so subtle hints everywhere we look.
And while we have no shortage of love or devotion for our spouses, there are those people in our lives that fill a special place. I, for one, would be lost without the love, dedication, spirit, sarcasm, thoughtfulness and humor of my girlfriends.
If you think about it, we have girlfriends wherever we turn. Not every single one has to be a BFF. There is a certain camaraderie, understanding and sympathy from the ladies in our lives.
I love the Bloody Mary because there are no rules. Start with a base of tomato juice or Bloody Mary mix and vodka and layer in your creativity from there.
Colorado and Denver are known for a lot of things in the way of cuisine, especially good meat and spicy food. Bloody Mary — Denver Broncos Style.
Washington and Seattle are known for equally delicious food traditions with the focus falling on seafood. Serve a side of Sweet Chili dipping sauce with the mini shrimp corn dogs.
Whether you choose to theme your Bloody Mary bar or not, there are some basic Ingredients to include: I tried to get both of my kids to write resolutions for the new year.
I en VISION ed myself neatly writing down their respective resolutions during the three-hour drive, hoping they would motivate each other and find some new aspirations for Flash forward to the last Friday night of Christmas vacation.
When I came downstairs, ready to leave, both girls had on furry pajamas and were cozied up under their blankets watching a movie. Their interest perked up a little bit when I explained what a Vision Board is.
I explained there was no right or wrong to the process. They simply needed to put aside those things that appealed to their passions and instincts without thinking too hard about it.
I found black canvases at Aaron Brothers cheers to the 2-for-1 penny sale and when I got back from the basketball game, they were still on the couch cutting away with scraps strewn everywhere.
The girls happily worked for at least four hours on their boards. We embellised the border of the canvas with a few diamond specks and fresh rose petals for extra impact.
I used large pushpins to attach a thick burlap ribbon into the back of the canvas frame so they could hang their boards wherever they wanted.
Apparently there IS a correct way to create a Vision Board and the method has proven effective in achieving goals and dreams that we each manifest internally I found this article on Oprah online but there are hundreds of articles and examples out there.
And rather than writing a list of resolutions that may just add to our daily pressure and checklists and failures, I prefer the easy roadmap style of this process.
I think of a Vision Board as a gentle daily reminder of where each of us wants to go — in our own time and at our own pace. Be good to yourselves. What better way to celebrate the Golden Globe Awards than with cake and cocktails.
We laughed as she remembered the Harvey Wallbanger era and how every hostess gift she received was a bottle of Galliano because she once mentioned that she liked it at a party.
The cake was devoured by my family it goes great with fresh berries for breakfast and the cocktail…well, that was taken care of too!
Harvey Wallbanger Cake Ingredients One package yellow cake mix Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice.
Mix batter until smooth and thick and pour into prepared pan. Bake at degrees for 45 minutes. Chumash casino theater seating the of income defense the noncooperation.
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