It’s lovely to scoop up a bundle of fresh flowers in the grocery store as a treat for yourself or someone special. Here’s how to make them look beautiful when you get them home.
Arranging a big mass of all the same kind and color is elegant and less work to arrange. My favorite is Alstroemeria or Princess Lilies. They are usually the nicest looking thing on offer.
Scoot your chosen vase to the edge of the table and place the flowers blooms at the height you want them to be. Place a rubber band at the point where you’ll cut the stems to fit the vase.
Arrange the flowers in the vase before adding water. When you are happy with your arrangement add lukewarm water to the vase.
Empty and replace the water daily to keep the flowers fresher longer, also to prevent that “swampy” smell from occurring.
Enjoy your flowers! You deserve them!
Good luck getting a reservation this year!
Noisy, crowded, eight deep at the bar, doesn’t sound romantic at all.
You know what? Why not stay in?
Make him a deal, if he picks up take-out, you’ll run to the grocery and buy the bubbly.
Sounds perfect to me!
Are you ready for an ultimate treat? Something luscious and decadent? Something simple and easy to make?
3.5oz/100g Semi-sweet Chocolate
2 cups Half & Half or Whole Milk
1/2 cup Sweetened Whipped Cream
Finely chop the chocolate and set aside.
In a sauce pan, heat the half & half on low heat until steamy (do not boil!)
Take the pan off the heat.
Add the chopped chocolate and whisk to combine.
Pour into mugs and top with sweetened whipped cream.
Print this recipe? Click here-> Chocolat Chaud
The Indian spices make this so tasty!
Whole Roasted Cauliflower
Preheat oven to 375f/190c
One whole head of Cauliflower
Remove outer leaves and core. Keep the head intact.
For the Spice Rub:
1 tablespoon Curry Spice Mix
1 tablespoon Cumin
1 tablespoon Coriander
1 teaspoon Cardamom
1 teaspoon Cinnamon
Zest and juice of one Lime
1/4 cup Olive Oil
Mix all the ingredients and set aside.
Place the cauliflower in a roasting pan and brush over the spice rub.
Cover with foil and place in oven for 30 minutes.
Take the foil off and continue to roast for 15-20 more minutes or until a skewer or paring knife is easily inserted through to the middle.
To serve, cut into wedges with cut wedges of lime and plain yogurt.
Print this recipe? Whole Roasted Cauliflower
There’s a ball pit in London for adults. Rosie got to try it out!
It’s predicted that half of America’s malls will close by 2030. Find out why.
You have got to checkout this wonderful bedroom shared by FOUR sisters!
Artist Sia’s response to criticism about her new video for “Elastic Heart”
Is there a blogger in your life? Get them this tote bag A.S.A.P!
BSCB aka Bone-less Skin-less Chicken Breasts are surprisingly hard to cook. It’s hard to get the timings right. Too long, tough and inedible; pull them too soon raw in the middle. Big no no! I ran across this method in my search for dinner ideas and gave it a go. I love it! It’s so easy and quick.
Baked Chicken Breasts
3-4 Boneless Skinless Chicken Breasts
3 tablespoons Olive Oil
1 tablespoon Butter
Salt & Pepper
Pre-heat the oven to 400f/200c
Spread the olive oil along the bottom of your baking pan.
Place your chicken in the oil and flip until well coated in the oil.
Sprinkle with salt and pepper.
Coat one side of the parchment paper with the butter.
Place the parchment butter side down against the chicken in the pan.
Tuck the corners of the parchment into the pan.
Place in the oven and bake for 20-30 minutes.
Check the temp with your digital thermometer at 20 minutes.
If the temp reads 160f/70c pull the chicken and allow it to rest for 5 or so minutes.
in that time the chicken temp will carry over and the temp will read 165f/75c
If cooking more than 3-4 pieces leave it in the oven and check the temp every 5 minutes until it reaches 160f/70c.
Serve with your favorite sauce over or slice and serve over salad greens.
Print this recipe? Click here! Baked Chicken Breasts
Please excuse the phone pics! My camera was still charging :)