Friday, January 29, 2010
Thursday, January 28, 2010
Wednesday, January 27, 2010
Tuesday, January 26, 2010
1 oz. vanilla rum
1 to ¾ oz. Keke Beach Key Lime Cream liqueur
1 splash piña colada mix and pineapple juice
1 cup of ice
Recipe via: HAWAI'I Magazine by Marriott Kolohe’s Beach Bar & Grill
Monday, January 25, 2010
Friday, January 22, 2010
Thursday, January 21, 2010
Wednesday, January 20, 2010
Tuesday, January 19, 2010
Felt Fortune Cookie How-To
1. Using fabric shears, cut a 4 1/2-inch-diameter circle from a piece of felt.
Cut a piece of matching ribbon slightly shorter than 4 1/2 inches.
Using wire cutters, cut a piece of floral wire slightly shorter than the length of ribbon.
Monday, January 18, 2010
Friday, January 15, 2010
I've found my get-away house...
Tell me this doesn't look inviting and so relaxing! I could definitely see myself with a glass of wine or sweet tea sitting in those adirondeck chairs...uh...yes, please! I'll take it!
image from Absolutely Beautiful Things
Thursday, January 14, 2010
Is this the most beautiful display of champagne you've ever seen? I just love it! You know, we seem to only talk about champagne during New Year's but it's really perfect for any time of the year. How about serving champagne when you have a few of the girls over? Wouldn't that be a nice, refreshing change? How about popping that cork for the small daily celebrations? Just a bubbly thought...
Here are Martha's directions to achieve this gorgeous look:Tiny roses add an elegant detail to your champagne toast. To make the garnishes, insert a toothpick into the base of each blossom at an angle of a little less than 45 degrees. Cut the stems cleanly about 1-inch shorter than the length of the toothpick; you may have to adjust length depending on the weight of the bloom. Place each toothpick just inside of a rim, letting the roses balance delicately on top.