Six years. Long enough to have a baby and raise him/her until they are school ready. Long enough to date, get married and launch a career. Six years is long enough to remodel a house, launch a business, go to graduate school or change the course of your life. Six years is a substantial commitment and you may not believe this, but: I have been blogging for six years. I will give pause for you to roll your eyes. You should. And you might think I am about to pontificate about my ability to own a soapbox, talk incessantly and blog blog blog into the horizon.… [ KEEP READING ]
really cool Halloween treats are relegated to quick photo posts, rather than giving them the treatment they deserve. To fix that, here is the ‘how-to’ on my world famous Mozzarella Eyeballs, classy enough for the fanciest Halloween dinner party!… [ KEEP READING ]
some kind of brain shaped dip for halloween for pretty much ever, but I used to do a crab dip that had gelatin in it so it kept it’s shape really nicely.… [ KEEP READING ]
As promised yesterday, here are more details on the Doctor Who Dalek Cake. You know I’m a big believer in showing you that YOU can make a really cool cake, and I do one every year for the Boy’s birthday. Past years: Angry Birds cupcakes, Dragon Cake, Perry the Platypus Cake, and Clone Trooper cupcakes. So, today I’ve promised some of the details of how to make this cake yourself. Tomorrow I’ll try to get up some of the decor, and a wrap up :)
Dalek Cake Tutorial is posted! So this weekend’s Dr. Who themed birthday party was a smashing success. (View Invitation) Both kids and adults had a good time enjoying the food, the Timey Wimey waterslide, the Sonic Screwdriver cocktails (adults!) , fish fingers and custard (kids!), and of course, the most awesome (if I do say so myself!) Dalek Cake. (Can you guess what the Daleks are made out of?) I’ll get a tutorial up on how to do the cake later this week – I took a bunch of pictures of the process. There were a few roadblocks along the way, like the Crack in the Universe deciding to manifest itself on the top of my base cake, and of course, the mess in the kitchen afterwards. … [ KEEP READING ]
I don’t normally cross post between here and Foodwhirl, but since I’ve been such a slacker at posting either place lately (I know, I know, I’ll do better this summer, I promise!) I figured you wouldn’t mind too much. Plus this technique is soooo cool. It’s super easy, no-mess, and really quick. You don’t have to shuck the corn before hand, which I love. Anyway, I wrote it all up at Foodwhirl, so go check it out: Corn on the Cob: Fast, easy, & No Mess! Enjoy!