The word “equinox” derives from the Latin words meaning “equal night” and refers to the time when the sun crosses the equator. At such times, day and night are everywhere of nearly equal length everywhere in the world.
Showing posts with label love. Show all posts
Showing posts with label love. Show all posts
Sunday, March 20, 2011
Wednesday, March 2, 2011
Monday, February 14, 2011
Wednesday, January 26, 2011
Valentine Trivet
Valentine Trivet: Any Cook would love to receive this adorable valentine.
You'll need:
6"-square white tile, glazed or unglazed
Small (3/8") mosaic tiles: 75 rose, 66 varied off-white (from crafts or tile store)
Liquid Nails Adhesive for Small Projects
1 small container of premixed tile grout
Grout float or cardboard; sponge; rag
Fine-point permanent marker
Tracing paper
Trace heart, printed over text, on folded tracing paper, placing fold on dashed line. Cut out heart. Trace outline on center of tile with marker.
Glue a border of mosaic tiles evenly spaced along front edges of the large tile, using 10 whites on each side and a rose tile in each corner.
Glue rose tiles along heart outline, then inside following contours.
Glue off-white tiles in remaining spaces around heart. Let dry.
Spread grout over tile and between squares using float or a small piece of cardboard. Let grout set for about 15 minutes. Wipe off excess with damp sponge. Let dry for 48 hours. Polish off any haze with the rag.
Thursday, January 20, 2011
Valentine
Make your sweetheart some extra special treats. Be sure to include the secret ingredient.....SSSSSHHHH!!!! LOVE!
White Chocolate-Coffee Truffles |
| Ingredients : Candies 3/4 c Whipping cream 1 tb Instant espresso or coffee powder 14 oz White chocolate, very finely chopped 2 tb Kahlua Dipping chocolate: 1 lb White chocolate, very finely chopped 2 ts Vegetable oil 3 tb Chocolate-covered coffee beans, very finely chopped |
| Preparation : |
| To make the truffles: In a medium saucepan, bring the cream and espresso powder to a boil. Pour over the chocolate and whisk until completely melted. Whisk in the Kahlua. Refrigerate until completely chilled and firm.  With a teaspoon, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate until firm; roll into balls and refrigerate again for about 30 minutes. To prepare the dipping chocolate: In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees. Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. Let the candies set for about 2 hours before storing in refrigerator. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate. |
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