See this at: yumsugar.com| Added on 09/19/09

It seems that pomegranate martinis are everywhere these days. A while back, when he was obsessed with making them, my friend Gabe taught me his recipe. However I'm kinda martini-ed out and even though it's the middle of winter, I feel like something... See more

It seems that pomegranate martinis are everywhere these days. A while back, when he was obsessed with making them, my friend Gabe taught me his recipe. However I'm kinda martini-ed out and even though it's the middle of winter, I feel like something refreshing and light. So I'm taking a classic mojito recipe and giving it a twist by adding a new flavor, pomegranate juice. To make a pomegranate mojito tonight, read more See less

See this at: pinkchalkstudio.com| Added on 08/14/08

Switchplates were the March 2008 theme for my Out of the Box creativity challenge. I took some in progress photos but not a full-blown tutorial. I even forgot to take a stylized photo of the one I traded that night, very unlike me! Fortunately making... See more

Switchplates were the March 2008 theme for my Out of the Box creativity challenge. I took some in progress photos but not a full-blown tutorial. I even forgot to take a stylized photo of the one I traded that night, very unlike me! Fortunately making these are extremely addictive so I had plenty more for that purpose. Guess which is Leil’s and which is Caitlin’s? Feel free to ask questions about missing steps. I used a standard white plastic switchplate for the base, Yes! paste and Mod Podge Gloss Lustre. I started off trying to use Mod Podge as both the adhesive to attach the fabric and as the top coat. Everything slipped around so I changed to Yes! paste for attaching the fabric. It provided just the right amount of tack to keep things in place. The other construction element I experimented with was the center hole. I tried cutting a slot in the fabric and bending back the wings to paste them to the backside, a standard technique when using paper or contact paper. I wasn’t satisfied... See less

See this at: mushroommeadows.blog...| Added on 08/14/08

Hand carving stamps is no biggy, but I'm going to have to divide this tutorial up into sections because uploading pictures is a pain. :) Firstly, behold, my collection: My collection In today's tutorial, I'm going to talk about materials. The tools... See more

Hand carving stamps is no biggy, but I'm going to have to divide this tutorial up into sections because uploading pictures is a pain. :) Firstly, behold, my collection: My collection In today's tutorial, I'm going to talk about materials. The tools you use is perhaps one of the most important factors in the success of your stamps. :) 1. speedball linoleum carving set Finding this carving set may be difficult, but it's worth the search! It gives you control and accuracy! :) 2. x-acto knife I use my x-acto knife to cut the stamp carving material to the size that I want. Pretty nifty, versatile tool. 3. versaFine, versaMagic, and brilliance inkpads I LOVE different inks, but my favorites are the above. *sigh* These guys are super expensive, but they last a while, and they give your stamped image more than you could ever imagine! I like the versaFine because you can use watercolor with it. I like versaMagic because it gives a nice shadow to your projects. And brilliance? Well, it's REALLY... See less

See this at: fineliving.com| Added on 08/04/08

1-1/2 oz. Bacardi Light Rum 3-4 each of fresh blackberries, blueberries and red raspberries 8-12 fresh mint leaves juice of one lime 1 oz. simple syrup soda water mint sprig for garnish Directions: * In a 12-oz. highball glass, muddle mint, simple... See more

1-1/2 oz. Bacardi Light Rum 3-4 each of fresh blackberries, blueberries and red raspberries 8-12 fresh mint leaves juice of one lime 1 oz. simple syrup soda water mint sprig for garnish Directions: * In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice. * Fill glass with crushed ice — it is very important to use crushed ice, not cubed — then add rum. * Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to frost on the outside. * Spritz with soda water and stir one last time to incorporate. * Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid tickling your nose with the garnish. Tips: To muddle the mint against the bottom of the glass, use just enough pressure with your muddler to release the oils from the mint without tearing it. The back surface of a wooden spoon will serve as a muddler stand-in if needed. Use a lime squeezer to fully extract the... See less

See this at: re-nest.com| Added on 07/31/08

Basil, thyme, sage. These are indispensable herbs, and they grew in abundance on our front stoop all summer. It's too cold outdoors now, but we don't...

See this at: curbly.com| Added on 07/31/08

* DIY Maven says: Thanks ruajennie! more » * ruajennie says: Great idea! I love the randomness of the placement of different sizes of buttons. more »...

See this at: rachaelraymag.com| Added on 07/21/08

1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover...

See this at: napastyle.com| Added on 06/18/08

Preheat the oven to 400 degrees F. Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until... See more

Preheat the oven to 400 degrees F. Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through. Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve. See less

See this at: kitchenconnaisseur.c...| Added on 06/18/08

1 Cup Sun Dried Tomato Sauce | QUICK METHOD: Combine the stock, salt, and cornmeal. Stir and bring to a boil. Reduce the heat and continue stirring until the mixture has thickened and leaves the sides of the pan (20 minutes). Proceed to STEP 1 or... See more

1 Cup Sun Dried Tomato Sauce | QUICK METHOD: Combine the stock, salt, and cornmeal. Stir and bring to a boil. Reduce the heat and continue stirring until the mixture has thickened and leaves the sides of the pan (20 minutes). Proceed to STEP 1 or TIMELY, BUT BEST METHOD: In a double boiler, on medium heat combine the chicken stock, salt and cornmeal. Stir until smooth. Cover the polenta and cook over simmering water until it becomes thick and smooth (1 1/2 hours). During cooking stir the polenta frequently. Proceed to STEP 1 * Add the butter, parmesan cheese, and Herbs from Provence. Mix thoroughly and turn the polenta into a non-stick baking dish. Cool to room temperature, cover and refrigerate for at least 2 hours or up to 4 days. * Preheat over to 450°F. Turn the polenta out of the pan and cut into desired shapes. Spray baking sheet with vegetable oil. Place the polenta on the sheet and bake until golden and crisp, about 10 minutes per side. Serve with Sun Dried Tomato Sauce for... See less

See this at: foodnetwork.com| Added on 06/18/08

2 pounds Idaho potatoes, peeled and cut into chunks Salt 1/2 tablespoons extra-virgin olive oil 4 slices good quality bacon or peppered bacon, chopped...