
Tuesday, February 27, 2007
Friday, February 23, 2007
Event Center; Other view
Thursday, February 22, 2007
Bath Salt

what a great, and yet another find of a gift idea for those who luv to take baths....I know I luv the bubble's....
From wrapables
Saturday, February 17, 2007
Fruition
Friday, February 16, 2007
DIY: Envelope Liner

Martha Stewart and her staff are very very crafty and clever, who would have thought to use this photos to make it as a liner for any envelope. I wanted to this but I did not have time so. I will perhaps will do this sometime with my TY cards, to simply make more personal and me.....
Thursday, February 15, 2007
DIY: Pumpkin

Now, if I only know how to saw I would do this one and would use it as my favor for my wedding. Simply click the site below and it will lead you to the instruction site.
Wednesday, February 14, 2007
DIY: Valentine
Tuesday, February 13, 2007
DIY: Pillow Bow

Monday, February 12, 2007
DIY: Heart Cake For V-Day

1. Ingredients
4 tablespoons unsalted butter, melted
1/3
cup All purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 cup heavy whipping cream
4 cinnamon
sticks, broken in half
2/3 cup cherry jam
2 tablespoons kirsch (clear
cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet
chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or
Lapsang souchong smoked black tea leaves
5 ounces bittersweet (not
unsweetened) or semisweet chocolate, coarsely chopped
Nutrition Info
Per
Serving
Calories: 1249 kcal
Carbohydrates: 138 g
Dietary Fiber: 9 g
Fat: 72 g
Protein: 15 g
Sugars: 74 g
About: Nutrition
Info
Powered by: ESHA
Nutrient Database
2. Cooking Directions
For cake: Preheat oven to 400
degrees F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil
up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust
with flour. Place on baking sheet.
Sift flour, cocoa, and salt into medium
bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of
simmering water (do not allow bottom of bowl to touch water). Whisk until sugar
dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat
mixture until thick and billowy and heavy ribbon falls when beaters are lifted,
about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with
remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3
tablespoons butter. Gently fold butter mixture into batter; do not overmix or
batter will deflate. Transfer batter to ring.
Bake cake until tester
inserted into center comes out clean, about 20 minutes. Transfer cake with foil
to rack; cool completely. (Can be made 1 day ahead. Cover and store at room
temperature.)
For mousse: Bring whipping cream and cinnamon sticks just to
simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room
temperature. Cover and refrigerate cinnamon cream overnight.
For mousse,
cake assembly, and glaze: Blend jam and kirsch in small bowl. Cut around sides
of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer
to rack. Using serrated knife, cut cake horizontally in half. Using tart pan
bottom, transfer top cake layer to work surface; turn cut side up. Spread half
of jam on cut side of both cake layers.
Strain cinnamon cream into large
bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small
saucepan over low heat until smooth. Quickly fold warm chocolate into whipped
cream (chocolate must be warm to blend smoothly). Immediately drop mousse by
dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press
second layer, jam side down, atop mousse. Smooth sides of cake with offset
spatula. Chill assembled cake on rack while preparing glaze.
Bring cream,
1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring
constantly. Remove from heat; steep 5 minutes. Strain into another small
saucepan; return to boil.
Remove from heat. Add coarsely chopped chocolate;
whisk until smooth. Cool glaze until thickened, but still pourable, about 30
minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to
cover, using spatula if necessary to spread evenly. Chill until glaze is firm,
at least 2 hours and up to 1 day. Place cake on platter and serve.
Yield: 4
servings(via: Yahoo Foods)
Sunday, February 11, 2007
Taking Your Own measurement
Measuring Instructions (inch)
Full Bust
Around bust at fullest point.
Waist
Around waist at smallest point.
Hips
Around hips at fullest point, taking note of how far down from the waist that you are measuring.
Upper Bust
Measure above your breasts in the same manner as you measured across them.
Under Bust
Measure under your breasts in the same manner as you measured over them.
Nipple to Nipple
Measure the length from nipple to nipple.
Shoulder to Bust
Measure from the top of your shoulder down to your nipple of the same side.
Shoulder to Waist
Remember that point on your shoulder, and measure from there OVER your bust straight down to the ribbon on your waist.
Outer Leg
Measure from waist to floor WITH your shoes on.
Armseye
This measurement gives me the size of the sleeve hole that you are comfortable wearing. This measurement is entirely subjective and you can make it as deep or as tight as you are comfortable with.
Shoulder to Shoulder
Now from the edge of that shoulder socket, measure all the way over to the same point on the other shoulder along the back.
Neck
Around neck loosely. You will not need this one unless your garment has a high neck and/or collar.
Arm Length
Shoulder point to wrist arm bent.
Bicep
Around arm at fullest part of upper arm.
Upper Arm Length
Measure from outer shoulder down to elbow.
Armpit to Elbow
Measure from outer shoulder down to elbow.
Hollow to Hem
Measure from hollow to hem.
Saturday, February 10, 2007
wedding newsletter
Friday, February 09, 2007
Brides2Wives

Thursday, February 08, 2007
The Line Up
Wednesday, February 07, 2007
Wedding Ensamble: Lasso
Tuesday, February 06, 2007
DIY:Toasting Flute
Monday, February 05, 2007
Sunday, February 04, 2007
The Maple Leaf flower
This is the lady that originally thought of the idea using maple leaves and turn it into a maple flower bouquet. I found this site via Lobzik it is a russian craft site. Simply follow the picture how to instruction and viola !!!






