Funny t-shirt for food lover w/healthy perspective by WhereTheCookiesAre
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Guys – I just discovered I own a pair of jeggings.
No, not my toddler’s jeggings.
I’m not sure how I feel about this.
Ashamed or proud?
It’s a toss-up. Continue reading
There is a recipe of my Great Grandma’s that has been floating around in our family for generations.
It’s one that remains on the regular cookie rotation in our house today, and when I share those cookies, it never fails that friends fall in love with them too.
When I started Home Is Where The Cookies Are, I was sure this recipe of Great Grandma’s was one I would share, but then I came to realize that secret family recipes are a treasure to be closely guarded. Continue reading
This week has been heavy.
Heavy with sadness and heavy with emotion.
Heavy with desire for things to change.
I think of those children in Sandy Hook. I think of their parents and siblings, the families of the adults who were taken away, and my chest heaves. Continue reading
I went to the dentist yesterday.
I pretty much rocked it. Didn’t even gag.
Dr. Dentist complimented me, “You’re doing good! I don’t see you gagging!”
That would be because I lied and told him I had a super sensitive gag reflex so that he would be extra careful not to let anything fall down the back of my throat and make me feel like I was going to choke to death and die.
I’m pretty sure he figured out I lied.
Sorry Dr. Dentist, “You’re just way better at what you do than the last guy I went to”.
He liked that.
So to celebrate a job well done, I came home and made this:
Did you see it?
It’s been a crazy-busy week.
I know you’re all there with me – one thing on top of the other keeping us scrambling from sun up to sun down (Did your Christmas tree topple over too, as you were simultaneously trying to wrap gifts and bake 4 dozen cookies for your cookie swap?).
That’s why this is an ultra-short post – quick, and to the point.
I’m imagining this in silver and white for New Years too. . . maybe with some photos in the middle of each circle, or clipped between them. Either way. . .
Make any room a party with this bright and colorful garland.
This one was made with Christmas in mind – full of glittery paper and colored-Christmas-light hues, but it really could work for any occasion and any style.
It’s as easy as 1, 2, 3, (and 4 and 5. . . ok, and 6 too. Seven doesn’t really count!)
1. Gather your supplies. 2. Cut a variety of circles
– Cropping tools or scissors
– Paper in various colors
– Glue stick
– Hole punch
– Fabric ribbon for lacing circles (mine had wire edges)
– Gift wrapping ribbon for embellishing
3. Layer the circles in random order and glue them together. Start with the top circle, coat glue on the back, and press it to the next circle. Continue until you reach your last circle. I just used a regular old acid-free glue stick.
4. Punch two holes, one across from the other, about 1/2 inch apart. Repeat until you have completed your desired number of layered circles.
5. String layered and glued circles along the fabric ribbon by first threading the ribbon up through the back of the circle then back down again through the front. Gently slide the circle your desired length down the ribbon. Repeat with all circles, leaving about 3 inches between each.
6. Cut strands of gift wrapping ribbon at various lengths from 12 – 24 inches. Tie them in groups of 3, centered on the fabric ribbon halfway between each set of two layered circles. Curl them with the blade of a scissor.
7. Hang your garland, and throw your party!
There are (were) two bags of fresh cranberries mocking me from the top shelf of my fridge.
They know I’ve never cooked with fresh cranberries.
They know the only reason I bought TWO bags was because I needed half a cup for cocktails and I couldn’t resist the “buy one get one free” deal.
They know all these things and every time I open the refrigerator I hear them snicker at me.
That was the case until yesterday anyway.
I showed those cranberries who’s boss.
First I took them for a ride in the food processor. Tossed ’em around a bit and beat them up a little.
Then I threw them in a pot of boiling water and sugar and grated orange rind.
Then I drowned them in vodka and banished them to solitary confinement in the cool dark recesses of my kitchen cupboard.
Take THAT you silly, pompous, fresh cranberries!
I’ll see you on Christmas Eve in a glass of Prosecco.
Or on December 31st as I hand you off to the party hostess and wave. . . . Happy New Year cranberries.
Cranberry Liqueur (make ahead 3 weeks! Yeah, I know, I’m not leaving you with much time here – but get crackin’ and you can party with the cranberries on New Years too!)
1 cup water
2 cups granulated sugar
2 cups fresh cranberries
3 tablespoons fresh squeezed Orange Juice (I actually used tangerines)
1 tablespoon freshly grated Orange rind
2 cups good Vodka
Combine water and sugar in heavy saucepan and bring to a boil. Boil until all the sugar is dissolved; two to three minutes.
Add cranberries, orange juice, and orange rind.
Remove mixture from heat and cool slightly.
Add mixture to food processor and pulse a few times – just enough to break some of the berries open.
Pour into a glass or plastic container and seal tightly. Store in a cool, dark place for 3 weeks.
After three weeks, pour mixture through a fine sieve to strain. You may want to also strain a couple more times through cheese-cloth, depending on how much pulp you like in your liqueur.
Save the berries for another use (Frozen ice cubes? Dancing in my cocktail? Ice cream sundae? Jello shots? No, not really. . . maybe?)
Pour strained liqueur into glass bottles with an airtight seal.
Source: The Creative Culinary
If you wanted to, you could eat this stuff. Not that you would really want to, but you might be tempted to. It smells like you should eat it, and it’s warm and soft like you should probably at least taste it. I guarantee this will be the progression of your kids’ thoughts if you make this together:
1. Wow! This stuff is hot!
2. Yum! That smells good!
3. Hmmmm. I wonder what it tastes like?
And it can only go down-hill from there. . . . It tastes like salty play dough with an essence of Kool-Aid. So – it tastes gross. I’ll save you the trouble.
Some people like to call this “edible” play dough. I guess it could be – just more in the sense that it won’t put you in the hospital if you take a bite; certainly NOT in the sense that you might want to be eating it for a clever lunch.
Traditionally we make this in the summertime when it’s really just too hot to be outside, but I think it works just as well as an indoor wintertime activity.
The warmth and the smell of the dough as you knead it are irresistable. No one can be in the room when we’re making it and NOT play with it, and inevitably we all end up snorting and guffawing over the disgusting concoction someone has made by mixing orange and green together and hanging it from their nose.
Yes, the play degenerates as the colors begin to resemble “booger-green” and “poo-brown”, but the gales of belly laughter coming from the kids are certainly worth the temporary lapse in manners. This warm, squishy, yummy smelling dough spans every age gap and keeps us all engaged for a nice little chunk of time.
It might seem odd to post this right now, but is it?? This would make a spot-on Christmas gift for the special kiddos in your life – nieces, nephews, grandchildren, students, school-mates, even for siblings to make for one another. It’s an inexpensive gift and an afternoon of giggles and bathroom jokes all wrapped into one!
The nifty little plastic containers pictured above are called “Lock-Ups” by Design Trend and can be found at Jo-Ann stores. They stack, twist, and lock together. Each container was about $1.80, and each batch of play dough will fill roughly four of those cups.
So go ahead! Make a batch. Put on some Christmas music and pour yourself a cup of tea – maybe they’ll even let you get a jump on your do-gooder holiday shopping. . . .
Kool-Aid Scented Play Dough
1/2 Cup salt
2 1/2 Cups Flour
2 packages Kool-Aid
3 Tablespoons Oil
2 Cups boiling water
Directions: Mix dry ingredients. Add oil. Add water and stir with a plastic spatula or wooden spoon. Once you can’t stir anymore, carefully (it’s hot!) start to knead. Make sure to let it cool enough to handle safely. Dough can be kept in an airtight container in the fridge for around a month.
*If this dough is too sticky, just continue to work in more flour, little by little, as you knead until it doesn’t stick to your fingers anymore. If you find that you’ve added a lot of flour and it’s still tacky, work in a tiny bit of oil, until it sticks no more.
Source: Adapted just a smidgen from this recipe on Cooks.com.