Wednesday, February 28, 2007
Hi to the Harry Potter fans..... <------------- Yep Love it!!
I was in contact with my publisher a few days ago and I was told through the grape vine that "National Geographic Magazine "<------ Yes that's right! NG is doing a piece on the "The Harry Potter Plants."
In the July 2007 issue.
Believe it---- I cannot that = NATIONAL GEOGRAPHIC & THE MANDRAKES
But I will love to read it. The botanical on that will be most interesting. I know of most of Plants... But i really want to know if the " Gillyweed" Does it really exist, and is available and will it work on a old lady like me????? :-)
Like my friend Cindy I would love to be a mermaid!!!
Anyway that's a heads up for you Potter fans...
Right from the
It is important to remember that these people are not vengeful creatures. If someone tries to take advantage of them, the pig type tend to withdraw to reflect on the problem and protect themselves. All they need in such situations is a little time to find a constructive way to respond. The people of the pig type are conservative creatures of habit. They dislike being made to travel too far from familiar surroundings, unless it is a trip to the countryside. They love nature and are never happier than when they are out somewhere, far from the city.
There is a tolerant and peaceful side to their character. Such people are never afraid to allow others their freedom of expression; they do not want to cause arguments and if there is any way to avoid arguing, they will probably take this option. They are not weak, however, and if the situation forces them to fight these people will rise to the occasion, whether it is to defend themselves or those close to them.
Tuesday, February 27, 2007
If you can keep your head when all about you
Sunday, February 25, 2007
Tuesday, February 20, 2007
Sunday, February 18, 2007
King Cake is an integral part of Mardi Gras festivities. The coffee cake, a carnival tradition, is served at parties late into the evening during the six weeks between Three Kings Day and Fat Tuesday. New Orleans residents wouldn't think of making their own King Cake; that's what bakeries are for. Besides, the bakeshops add paper crowns, plastic beads, toy coins, and other trinkets to the cake box, creating a ready-made Mardi Gras hostess gift.
Louisiana bakers begin their own Mardi Gras observation on January 6, or Three Kings Day. By Fat Tuesday, which ends the festivities some six weeks later, bakers in New Orleans will have made more than 250,000 king cakes.
King cake is the traditional celebration cake of carnival. It's really a coffee cake, made from either brioche dough or puff pastry, filled with any number of sweet nut pastes, fruit, and pastry cream or cream cheese, and baked in a ring. The cake's decorative icing is often tinted in the Mardi Gras colors of purple (for justice), green (for faith), and gold (for power). Hidden inside, according to custom, is a plastic toy baby, which symbolizes the Christ child. It reputedly brings good fortune to the person in whose slice it is found.
Recipe: Mardi Gras King Cake
2-1/2 teaspoons (1 envelope) active dry yeast3/4 cup lukewarm milk (95F to 110F)1/2 cup (1 stick) unsalted butter, at room temperature1/3 cup granulated sugar1 teaspoon salt3 large eggs, plus 1 egg yolk3-1/2 cups bread flour
1-1/3 cups mixed golden raisins and dried cranberries2 cups almond paste1 cup (2 sticks) unsalted butter at room temperature 1/2 cup granulated sugar4 large egg whites, 2 yolks reserved Zest of 2 medium lemons1/4 cup orange-flavored liqueur (preferably Cointreau)2 tablespoons water2 small plastic toy babies (optional)
2 cups confectioners' sugar2 tablespoons warm water4 to 5 teaspoons rum Food coloring (optional)
1. Prepare the brioche dough 1 day ahead. In a small bowl, dissolve the yeast in the milk and set aside to proof.
2. In the bowl of a stationary electric mixer fitted with the flat paddle attachment, cream the butter, sugar, and salt at medium speed until fluffy and light in color, about 2 minutes. Reduce the mixer speed to medium-low and beat in 1 of the eggs. Add 1 cup of the flour and blend until smooth. Beat in the remaining 2 eggs and additional egg yolk, then add 1/2 cup more flour. Blend thoroughly.
3. Reduce the speed to low and add the yeast mixture. Slowly add the remaining 2 cups flour, a little at a time, blending between additions. Continue to mix for 2 minutes after all of the flour has been added. Remove the bowl from the stand, cover with plastic wrap, and set aside to rise at room temperature for 1 hour.
4. Lightly grease a large bowl. Punch down the dough and transfer it to the bowl. Cover tightly with plastic wrap and refrigerate overnight. (The dough will double in volume.)
5. To prepare the filling, place the raisins and cranberries in a small bowl and cover with hot tap water. Set aside to soak for 30 minutes. Drain and pat the fruit dry with paper toweling.
6. Meanwhile, combine the almond paste, butter, sugar, and egg whites in a food processor. Process to a smooth paste. Add the lemon zest and liqueur and process until smoothly blended. Cover and set aside.
7. Beat the reserved egg yolks with the 2 tablespoons water in a small dish for a wash; cover and set aside.
8. For the glaze, combine the confectioners' sugar and warm water in a medium-size bowl. Stir in the rum and blend into a smooth, fairly thick icing. Mix in a drop or 2 of food coloring, if desired. Cover and set aside.
9. To assemble, place the chilled brioche dough on a lightly floured work surface. Knead the dough briefly to deflate and shape it into a ball. Divide the ball in half. Roll out 1 piece into an 18 x 6-inch rectangle. Spread half of the filling evenly down the center of the rectangle lengthwise. Scatter half the drained fruit over the filling. Push a plastic toy baby into the filling, if desired. Brush the exposed dough with the egg yolk and water wash.
10. Fold one long side of the rectangle over the filling, then fold the opposite side two-thirds over the dough to completely enclose the filling. (The log will be very full.) Press lightly to seal the seams. Shape the log into a ring, fitting one end inside the other and pinching the seams to seal tightly. Transfer the ring to a cookie sheet that has been lightly greased or lined with parchment paper. Cover loosely with plastic wrap and set aside at room temperature to rise for 45 minutes.
11. Repeat the rolling, filling, shaping, and rising process for the second piece of dough. To bake the coffee cakes one at a time, place the second in the refrigerator until the first goes into the oven, then allow it to rise for 1 hour before baking.
12. Preheat the oven to 350F. (You will need to heat 2 ovens to bake both coffee cakes simultaneously.)
13. Brush the rings with the egg yolk and water wash before baking. Bake for about 30 minutes, until the crust is deep golden brown. Remove to a wire rack and allow to cool for about 30 minutes. (The cake should be warm, but no longer hot.)
14. Set the rack over a baking sheet. Paint thoroughly with the glaze, which will melt slightly and adhere to the crust in a thin coating. Set aside to cool completely.
15. Cut into wedges and serve at room temperature.
Yield: 2 coffee cakes
Sometimes I make just one King Cake (cutting all filling and glaze ingredients in half) and use the remaining half of the dough for an airy loaf or dinner rolls.
For a Brioche Loaf form the dough into a loaf and fit it into a greased 8-1/2 X 4-inch loaf pan. Cover and let rise for 45 minutes. Brush with the egg yolk and water wash and bake in a 350°F oven about 35 minutes, until well browned and hollow sounding when tapped on the bottom.
For Brioche Rolls, divide the dough into six equal pieces, shaping each into a smooth round. Cover and let rise for 30 minutes on a lightly greased baking sheet. Brush with the egg yolk and water wash and bake in a 400F oven for about 15 minutes, until deep golden brown.
Tuesday, February 13, 2007
Saturday, February 10, 2007
So Pretty, love the candle sticks!!! PS; Thats my lil Valentine I sent her standing in between them. :-) Thanks for the photo Enchantress...
Friday, February 09, 2007
More Pink, This offering is more of the Moon and Star pattern glass.. Goblet, candle sticks,& compote. Each in a different shade of
All these done in the modern day *!* dating 1960's to present. The above is a mini water set Yep*~* in a water set... Below is a lovely pin from my Kirks Folly collection. Although I forget the name of this one? Maybe one of my Folly girls can enlighten me on that?? But never the less VERY pink and sparkling!!
Last but not least my little Valentine girl in PINK!!
Wednesday, February 07, 2007
Tis getting close to the day of the Valentine. So being a student of art history, I was to understand that Pablo Picasso" had his Blue and Rose periods of painting. He reflected his emotions at that time by using theses colors and their gradients to express them.. So I am going to call the next few blogs my pink period.. In celebration of the month of February the month of hearts..
Here I have chosen a most fairy like flower cup and saucer.. Modern made but truly a keeper.. Ah, here is one for my friend Whichy, a hob nail tumbler. In pinkish almost light purple & white opal essence.. ( really supose to be white hob- nails , they where once, but with age they turn pinkish purpleish colors.) This my friends is one of the very first examples of this pattern made in the USA.. This tumbler is dating mid 1800's -->hob nails even on the bottom of the tumbler this is made from a four piece mould.
Then we have the BlossomFlite pattern made by; Hull Pottery Company these pieces were produced in the 50's. Candle holder, console bowl, wine boat, & urn.. Just love these don't you? How pink it is!! Oh and last but not least here is my little elephant shaker I had to add him ~*~ So sweet.. and of course a garden fairy card with pink!!
Happ y HAppY