Happy Earth Day!
Friday, April 19, 2013
From trash to a treasure centerpiece.
Before you take our your recyclables, make a fun Earth Day centerpiece!
Tuesday, April 16, 2013
Smells of the Season.
Do you smell that?
Smells like warm weather.
Smells like warm weather.
Making a stove top potpourri mix is a quick inexpensive way to make your home smell delicious!
Throw sliced lemon, rosemary and a teaspoon or 2 of vanilla extract in a saucepan and fill with water.
Place on a low setting burner and enjoy!
Don't let the water completely evaporate, keep refilling.
One mix will stay good for a week or so.
This will also make a perfect homemade gift.
Have fun with the packaging and don't forget to include the instructions!
Friday, April 12, 2013
I think I CAN, I think I CAN!
When we first moved into our apartment, we were very sad to hear that our building "didn't really recycle". Since then we have been doing our best to figure out what to do with all our empty jars, cans, bottles and magazines.
We love to upcycle. It's great for the environment and encourages creativity!
We love to upcycle. It's great for the environment and encourages creativity!
Soda can tea light holders.
- With a pair of scissors cut off the top of your can. Be as neat as you can, but it doesn't have to be perfect.
- Cut evenly spaced strips all around the can. Again, it does not have to be perfect.
- Now, pull each strip down and flatten to make it look like a sun.
- Fold one strip over the strip to the left and continue to fold underneath the strip on the left, basically over and under...confusing to say, but use the pictures as your guide.
- Continue folding and tucking your way all around the can!
- And as always, always be careful when handling scissors and the can! Duh.
For something even quicker, try these!
- All you need for this project is an empty soda can, scissors, glue and any old magazine or paper with some cool graphics or pictures.
- Cut the top of your can to your desired height of your tea light holder.
- Cut the image the same height as your can.
- Glue your paper onto the can! Easy, huh?!?
Place the candle in the can or turn it upside down and use it as a stand.
"If I can make it there, I'll make it anywhere!
It's up to you New York, New Yorrrrkkkk!"
We <3 NY!
Monday, April 8, 2013
All signs point to lock.
Our locks in our apartment are so confusing.
These arrows help us lock up quick and save us from struggling at the door!
We used pencil because it can be easily removed with a Magic Eraser.
Don't they look cute?!?!
Sunday, March 31, 2013
Thursday, March 28, 2013
Almond Italian Easter Cookies
This recipe was handed down from a close family friend.
They taste like Easter!
Almond Italian Easter Cookies
6 eggs
1 cup sugar
2 sticks butter melted and cooled
1 oz. almond extract (or any flavor you like)
4 1/2 cups flour (sifted)
6 tsp. baking powder
Preheat oven to 325 degrees. Lightly grease a large cookie sheet.
In a large bowl mix eggs, sugar, melted butter and extract.
In a separate bowl mix flower and baking powder.
Gradually mix dry ingredients to the egg mixture. (If it feels too sticky, add a little more flour.)
Take a spoonful at a time, roll in a ball and place on greased cookie sheet.
Bake for 12-15 minutes.
To make the confectionary frosting:
Add a little bit of milk to confectionary sugar (you want it rather thick.) Add a few drops of almond extract and food coloring of your choice. Dip into frosting upside down and put on rack to dry!
Warning: These cookies are addicting.
...can't say we didn't warn ya!
They taste like Easter!
Almond Italian Easter Cookies
6 eggs
1 cup sugar
2 sticks butter melted and cooled
1 oz. almond extract (or any flavor you like)
4 1/2 cups flour (sifted)
6 tsp. baking powder
Preheat oven to 325 degrees. Lightly grease a large cookie sheet.
In a large bowl mix eggs, sugar, melted butter and extract.
In a separate bowl mix flower and baking powder.
Gradually mix dry ingredients to the egg mixture. (If it feels too sticky, add a little more flour.)
Take a spoonful at a time, roll in a ball and place on greased cookie sheet.
Bake for 12-15 minutes.
To make the confectionary frosting:
Add a little bit of milk to confectionary sugar (you want it rather thick.) Add a few drops of almond extract and food coloring of your choice. Dip into frosting upside down and put on rack to dry!
Warning: These cookies are addicting.
...can't say we didn't warn ya!
Wednesday, March 27, 2013
There's no seder, like our seder!
One of our favorite memories when we were on tour with Fiddler on the Roof was when one of the sweetest ladies in the cast held an unconventional Passover seder in the hotel lobby.
The celebration included traditional story telling, drinking wine, eating matzo and partaking of symbolic foods...all framed by musical parodies with live music and dancing chorus boys!
We got this Braised Brisket recipe from our Mama Nancy.
This juicy brisket has a hint of Southwestern flavors and a little kick!
Braised Brisket
1/4 cup oil
1 6-pound beef brisket, boneless and trimmed of most fat
*1/4 cup Southwestern seasoning blend
3 medium onions, chopped
2 large carrots, chopped
2 ribs celery, chopped
3 cloves of garlic, chopped
2 bay leaves
6 cups chicken stock or enough to cover
*to make Southwestern season blend, combine to taste, ginger, cayenne pepper, cinnamon, thyme, garlic powder, onion powder, paprika, coarsely ground pepper, kosher salt, dried basil, dried oregano, chili powder and cumin.
Heat the oil over medium-high heat in a Dutch oven. Coat one side of the beef with half of the seasoning blend, patting well. Place beef in the hot oil and cook until brown and crisp on the first side. While cooking, coat the other side with the remaining spice blend and then flip.
Remove the meat from the pan. Add onions, carrots, and celery to the Dutch oven and cook, stirring until the onions are golden brown. Add garlic and cook for 1 minute. Add bay leaves, brisket and enough chicken stock to cover the brisket. When the stock comes to a boil, cover and reduce to a low simmer.
Cook until very tender, 2 1/2 to 3 hours.
Remove the beef from the Dutch oven and set aside. Skim the excess far from the stock and strain the liquid. Cook sauce until it reduces to half it's volume. Add brisket and reheat. Serves 10-12.
"Next year in Jerusalem! Next year in the Holy Land!"
The celebration included traditional story telling, drinking wine, eating matzo and partaking of symbolic foods...all framed by musical parodies with live music and dancing chorus boys!
We got this Braised Brisket recipe from our Mama Nancy.
This juicy brisket has a hint of Southwestern flavors and a little kick!
Braised Brisket
1/4 cup oil
1 6-pound beef brisket, boneless and trimmed of most fat
*1/4 cup Southwestern seasoning blend
3 medium onions, chopped
2 large carrots, chopped
2 ribs celery, chopped
3 cloves of garlic, chopped
2 bay leaves
6 cups chicken stock or enough to cover
*to make Southwestern season blend, combine to taste, ginger, cayenne pepper, cinnamon, thyme, garlic powder, onion powder, paprika, coarsely ground pepper, kosher salt, dried basil, dried oregano, chili powder and cumin.
Heat the oil over medium-high heat in a Dutch oven. Coat one side of the beef with half of the seasoning blend, patting well. Place beef in the hot oil and cook until brown and crisp on the first side. While cooking, coat the other side with the remaining spice blend and then flip.
Remove the meat from the pan. Add onions, carrots, and celery to the Dutch oven and cook, stirring until the onions are golden brown. Add garlic and cook for 1 minute. Add bay leaves, brisket and enough chicken stock to cover the brisket. When the stock comes to a boil, cover and reduce to a low simmer.
Cook until very tender, 2 1/2 to 3 hours.
Remove the beef from the Dutch oven and set aside. Skim the excess far from the stock and strain the liquid. Cook sauce until it reduces to half it's volume. Add brisket and reheat. Serves 10-12.
"Next year in Jerusalem! Next year in the Holy Land!"
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