Monday, October 31, 2005
Free Stuff
PerfumeNStuff has a new perfume to give away for the Month of November 2005: Win a Full Size Bottle of CURVE For Women By LIZ CLAIBORNE! LIZ CLAIBORNE designed CURVE in 1996. Its fragrant nature explores essences of citrus, freesia and lily. Blended with notes of sandalwood, moss and vetiver, CURVE is a casual type of fragrance. We only require you to enter your email address, NOTHING else!
Enter to Win Perfume N Stuff!
Jewelry
Fabulous Gifting Ideas at Emitations Holiday Gift Center.
Enter to Win Perfume N Stuff!
Jewelry
Fabulous Gifting Ideas at Emitations Holiday Gift Center.
Friday, October 28, 2005
Halloween: Pumpkin Carving
How To Carve A Pumpkin For Halloween by: Brian Johnson
Article from www.halloween-blog.com
If you just want to take a steak knife and hack out your every day pumpkin face, then this article is not for you. We’re going to take a look at gourmet pumpkin carving for true Halloween connoisseurs. OK, maybe gourmet is a bit of overkill, but why settle for just another carved pumpkin when you can have a prize-winning jack-o-lantern instead?
Success starts with selecting your design
Before even thinking about buying or picking your Halloween pumpkin from the local pumpkin patch, you need to plan the design. You can take the easy way out and buy ready-made pumpkin stencils, or you can design your own.
There are some great on-line sources for free Halloween stencils that you can download and use, or you can hand sketch it. Here are two great places to grab some nice designs. If you’re looking for a really unusual stencil, here’s one that will drive you bats!
I’ll cover how to transfer the pumpkin stencil to your favorite pumpkin after we take a look at actually selecting the pumpkin.
How to pick the perfect pumpkin
The pumpkin’s shape and size will determine what type of patterns and designs you can use. If you are using pumpkin carving stencils then it is essential to purchase a pumpkin that matches the stencil’s size requirements.
If you don’t plan on using a stencil then make sure that your pumpkin is tall and wide enough for the free-hand design that you have in mind.
Look for a pumpkin that’s not too ripe. It should be the right color orange and not have any soft spots or bruises. Look for a sturdy stem and never, ever lift the pumpkin by the stem. Sturdy or not, it’s a short trip from “nice pumpkin” to splat.
Hold the pumpkin and smell it around the stem and top. If it smells very strong and “pumpkiny” then there is a chance that it’s too ripe, pass it up and look for another. Thump the pumpkin and listen for a solid “thunk”. A hollow sound is bad news.
Carry your pumpkin carefully and transport it home safely. A bruised pumpkin rots quickly and might not make it through the Halloween season.
How to prepare the pumpkin for its coming facelift
1. Cut a circle around the top of the pumpkin without damaging the stem.
2. Remove the top and put aside.
3. Remove and discard the pulp and seeds unless you want to make Vampire Fingernails snacks for your Halloween party.
4. With a putty knife or similar scraper, gently scrape down the inside of the pumpkin to remove any moist flesh clinging to the sides. Be careful not to damage the wall of the pumpkin.
Now it’s time to transfer the stencil
1. Wipe the outside of the pumpkin so that it is free of dust and other foreign material. If you need to wipe it down with a wet rag, allow it to become thoroughly dry before proceeding to the next step.
2. Tape the stencil to the side of the pumpkin that you have chosen to be the face. Tape the top left corner first, then the top right, bottom left and then bottom right. Smooth the stencil out as you are taping it. If you have to crease the stencil to make it lie flat then be sure to pick areas that are not part of the design.
3. Using an ice pick or a pin-point punch awl, gently poke holes through the stencil and into the pumpkin. Follow the lines of the stencil carefully. It’s a lot like paying connect-the-dots games. Space the dots out however you see fit but remember that very complex designs are easier to work with if the holes are close together.
4. Check carefully to make sure that you have transferred the entire pattern and then remove the stencil. Keep the stencil handy to refer to in case you get confused while cutting.
Time to put your patient under the knife
Although many a pumpkin has fallen under the standard kitchen knife, it’s both the wrong tool and a very dangerous tool for pumpkin carving. For best results get yourself an X-Acto knife with a #5 knife blade and a #15 keyhole saw. See your home store for both items.
Using the saw for long cuts and the X-Acto for the close-in and intricate cuts, just follow the pattern carefully and, before you know it, you’ll have the pride of the pumpkin patch right there on your table!
About The Author
Brian Johnson
http://www.halloween-blog.com/blog/ is the perfect Halloween resource site with spooky updates daily, free "How To" articles such as how to create your own haunted house, how to create your own homemade costume and more.
Article from www.halloween-blog.com
If you just want to take a steak knife and hack out your every day pumpkin face, then this article is not for you. We’re going to take a look at gourmet pumpkin carving for true Halloween connoisseurs. OK, maybe gourmet is a bit of overkill, but why settle for just another carved pumpkin when you can have a prize-winning jack-o-lantern instead?
Success starts with selecting your design
Before even thinking about buying or picking your Halloween pumpkin from the local pumpkin patch, you need to plan the design. You can take the easy way out and buy ready-made pumpkin stencils, or you can design your own.
There are some great on-line sources for free Halloween stencils that you can download and use, or you can hand sketch it. Here are two great places to grab some nice designs. If you’re looking for a really unusual stencil, here’s one that will drive you bats!
I’ll cover how to transfer the pumpkin stencil to your favorite pumpkin after we take a look at actually selecting the pumpkin.
How to pick the perfect pumpkin
The pumpkin’s shape and size will determine what type of patterns and designs you can use. If you are using pumpkin carving stencils then it is essential to purchase a pumpkin that matches the stencil’s size requirements.
If you don’t plan on using a stencil then make sure that your pumpkin is tall and wide enough for the free-hand design that you have in mind.
Look for a pumpkin that’s not too ripe. It should be the right color orange and not have any soft spots or bruises. Look for a sturdy stem and never, ever lift the pumpkin by the stem. Sturdy or not, it’s a short trip from “nice pumpkin” to splat.
Hold the pumpkin and smell it around the stem and top. If it smells very strong and “pumpkiny” then there is a chance that it’s too ripe, pass it up and look for another. Thump the pumpkin and listen for a solid “thunk”. A hollow sound is bad news.
Carry your pumpkin carefully and transport it home safely. A bruised pumpkin rots quickly and might not make it through the Halloween season.
How to prepare the pumpkin for its coming facelift
1. Cut a circle around the top of the pumpkin without damaging the stem.
2. Remove the top and put aside.
3. Remove and discard the pulp and seeds unless you want to make Vampire Fingernails snacks for your Halloween party.
4. With a putty knife or similar scraper, gently scrape down the inside of the pumpkin to remove any moist flesh clinging to the sides. Be careful not to damage the wall of the pumpkin.
Now it’s time to transfer the stencil
1. Wipe the outside of the pumpkin so that it is free of dust and other foreign material. If you need to wipe it down with a wet rag, allow it to become thoroughly dry before proceeding to the next step.
2. Tape the stencil to the side of the pumpkin that you have chosen to be the face. Tape the top left corner first, then the top right, bottom left and then bottom right. Smooth the stencil out as you are taping it. If you have to crease the stencil to make it lie flat then be sure to pick areas that are not part of the design.
3. Using an ice pick or a pin-point punch awl, gently poke holes through the stencil and into the pumpkin. Follow the lines of the stencil carefully. It’s a lot like paying connect-the-dots games. Space the dots out however you see fit but remember that very complex designs are easier to work with if the holes are close together.
4. Check carefully to make sure that you have transferred the entire pattern and then remove the stencil. Keep the stencil handy to refer to in case you get confused while cutting.
Time to put your patient under the knife
Although many a pumpkin has fallen under the standard kitchen knife, it’s both the wrong tool and a very dangerous tool for pumpkin carving. For best results get yourself an X-Acto knife with a #5 knife blade and a #15 keyhole saw. See your home store for both items.
Using the saw for long cuts and the X-Acto for the close-in and intricate cuts, just follow the pattern carefully and, before you know it, you’ll have the pride of the pumpkin patch right there on your table!
About The Author
Brian Johnson
http://www.halloween-blog.com/blog/ is the perfect Halloween resource site with spooky updates daily, free "How To" articles such as how to create your own haunted house, how to create your own homemade costume and more.
Wednesday, October 26, 2005
Apple Crunch
Apple Crunch
A great way to kill off those extra apples this year is to make apple crunch and add vanilla ice cream:
5 or 6 apples
3/4 cup brown sugar
1/4 cup white sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg (optional)
1/2 stick of butter or margarine (optional)
2 TBSP flour (optional)
1 TBSP lemon juice
1/4 cup pecan pieces
Peel and cut up apples into small pieces. Put apples in a bowl of water and lemon juice to keep from
turning brown and to keep fresh. In a separate bowl, mix sugars, flour, salt, cinnamon, and pecans.
and nutmeg. Add about half of the sugar mixture to the apples. Add softened margarine (optional).
Stir all together. Bake at 375 degrees for approximately
50 minutes. After the apples start cooking for about 20 minutes add the rest of the sugar mixture and baste apples every 15 minutes.
Serve with a scoop of your favorite vanilla ice cream!
A great way to kill off those extra apples this year is to make apple crunch and add vanilla ice cream:
5 or 6 apples
3/4 cup brown sugar
1/4 cup white sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg (optional)
1/2 stick of butter or margarine (optional)
2 TBSP flour (optional)
1 TBSP lemon juice
1/4 cup pecan pieces
Peel and cut up apples into small pieces. Put apples in a bowl of water and lemon juice to keep from
turning brown and to keep fresh. In a separate bowl, mix sugars, flour, salt, cinnamon, and pecans.
and nutmeg. Add about half of the sugar mixture to the apples. Add softened margarine (optional).
Stir all together. Bake at 375 degrees for approximately
50 minutes. After the apples start cooking for about 20 minutes add the rest of the sugar mixture and baste apples every 15 minutes.
Serve with a scoop of your favorite vanilla ice cream!
Sunday, October 16, 2005
Chicken and Dumplings
Chicken and Dumplings
1 Large Fryer
1 Large Can Flaky Biscuits
1 Can Cream of Chicken Soup
1 Cup Flour
Cook chicken until it slips off the bone easily. Place chicken broth, boned chicken and soup in a pan.
Bring to boil. Peel biscuits off in layers and roll in flour. Cut biscuit pieces into strips and place in boiling
broth. Cook at fast boil for ~10 minutes. Turn heat to low and let cook for 30 to 40 minutes.
More great recipes CLICK HERE!
1 Large Fryer
1 Large Can Flaky Biscuits
1 Can Cream of Chicken Soup
1 Cup Flour
Cook chicken until it slips off the bone easily. Place chicken broth, boned chicken and soup in a pan.
Bring to boil. Peel biscuits off in layers and roll in flour. Cut biscuit pieces into strips and place in boiling
broth. Cook at fast boil for ~10 minutes. Turn heat to low and let cook for 30 to 40 minutes.
More great recipes CLICK HERE!
Friday, October 14, 2005
Crescent Apple Turnovers
2 tablespoons sugar
1 teaspoon cinnamin
8oz can Pillsbury Crescent Rolls
1 medium apple peeled and chopped(used about 1/2 cup pie filling)
Glaze: 1/2 cup powdered sugar
1 to 3 teaspoons water
Heat oven to 375 degrees F. Combine sugar and cinnamin. Separate dough into 8 triangles. Spread a thin layer of butter on each triangle and sprinkle each triangle with 1/2 teaspoon cinnamin mixture. Top each with about 1 tablespoon chopped apple. Roll loosely starting at short side and rolling to opposite point. Put on ungreased cookie sheet. Bake for 10-15 minutes until golden brown. Cool one minute. Drizzle glaze over warm rolls.
1 teaspoon cinnamin
8oz can Pillsbury Crescent Rolls
1 medium apple peeled and chopped(used about 1/2 cup pie filling)
Glaze: 1/2 cup powdered sugar
1 to 3 teaspoons water
Heat oven to 375 degrees F. Combine sugar and cinnamin. Separate dough into 8 triangles. Spread a thin layer of butter on each triangle and sprinkle each triangle with 1/2 teaspoon cinnamin mixture. Top each with about 1 tablespoon chopped apple. Roll loosely starting at short side and rolling to opposite point. Put on ungreased cookie sheet. Bake for 10-15 minutes until golden brown. Cool one minute. Drizzle glaze over warm rolls.
Thursday, October 13, 2005
Sausage and Cheese Balls
Sausage and Cheese balls
Ingredients
2 1/2 cups Bisquick baking mix
8 oz. chedder cheese grated
1 lb. sausage
2 TBSP water to 1/3 cup water
Mix all ingredients together in a mixing bowl until all mixed in. Bake at 425 for 12 - 15 minutes .
Ingredients
2 1/2 cups Bisquick baking mix
8 oz. chedder cheese grated
1 lb. sausage
2 TBSP water to 1/3 cup water
Mix all ingredients together in a mixing bowl until all mixed in. Bake at 425 for 12 - 15 minutes .
Monday, October 10, 2005
Tobacco Lawsuit
I am going to sue my cigarette company. It says on the side of every pack that they will kill me, but they haven't done it yet. Thankfully, all of my friends have offered to join me in a class action suit against them.
Tuesday, October 04, 2005
Baked Talipia
Using two to four Talipia filets:
preheat oven to 400 degrees.
place foil on sheet pan or glass dish
coat foil lightly with olive oil, butter, or spray with Pam-like stuff
coat fish lightly same as above
season filets with favorite spices (e.g., Cajun Majik)
place in oven for 20 minutes if frozen filets or 12-15 for thawed.
Note: If the fish stinks or smells like dead fish at all, do not eat it. If it only barely stinks, try adding lemon juice generously over the filets before seasoning.
preheat oven to 400 degrees.
place foil on sheet pan or glass dish
coat foil lightly with olive oil, butter, or spray with Pam-like stuff
coat fish lightly same as above
season filets with favorite spices (e.g., Cajun Majik)
place in oven for 20 minutes if frozen filets or 12-15 for thawed.
Note: If the fish stinks or smells like dead fish at all, do not eat it. If it only barely stinks, try adding lemon juice generously over the filets before seasoning.
