25 Adult Coloring Books Under $10! (some under $5!)

NEWS

25 Adult Coloring Books Under $10! (some under $5!)

We all know how stressful the holiday season can be… take some time out for YOU, color a page or two, and relax and enjoy yourself!

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Let’s Make A Simple Holiday Wreath!

MAKE

Let's Make A Simple Holiday Wreath!

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Why not invite your friends to a wreath making party? You can all make wreaths, listen to holiday music, drink mulled wine, and feast on cookies. Please invite me too!

Start by securing the wire around the wreath. Make small bouquets of your material. Small neat bouquets will make a tight neat wreath while larger and more loose bouquets will make a more “wild” wreath. I like ’em wild! Start by securing one bouquet to the wreath by twisting the wire around the wreath tightly 3 times. I always point one bouquet towards the center of the wreath and one towards the outside. This way I cover the whole area. work you way thought the whole wreath doing the same thing. Avoid the urge to make bigger and bigger bouquets just to make it go faster, try to make them all the same size. Once you reach where you started,lift up the first leaves and place another bouquet and gently secure with the wire. To hang you simply make a loop on the back with the wire and use it to hang the wreath on a nail or with ribbon. Happy Wreath Making!

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Blueberry Oatmeal Crisp

EAT

Blueberry Oatmeal Crisp

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Combine rinsed blueberries with ruby port in an 8-inch glass or ceramic pie dish, and sprinkle with some of the brown sugar.  Cover and let stand for at least 30 minutes.  Preheat oven to 350°F.  Combine oats, flour, salt, and remaining brown sugar and cinnamon in a bowl.  Blend butter pieces into the mixture with fingers or pastry blender until a coarse meal forms.  Sprinkle evenly over the berries.  Bake until golden and bubbling, about 30 minutes.  Serve warm.                                   

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Rabbit Pâté

EAT

Rabbit Pâté

Preheat oven to 325°F.  Using 2 tablespoons of the duck fat, sauté onion and garlic on medium heat.  Powder salt and all spices in mortar and pestle or spice grinder.  Remove onion and garlic from heat and let cool.  Grease an oven safe 1.5-quart loaf pan (approximately, 9”x 5”x 3”) with remaining 1 tablespoon of duck fat.  Lay raw bacon strips slightly overlapping across the width of the pan.  Add additional strips, cut in half, on the ends of the pan. All strips should be hanging well over edge.  Toss the pork, rabbit, eggs, cognac, spices, and cooled sautéed onion in a bowl with any remaining bacon strips and combined well.  Pour half of the pork mixture into a loaf pan lined with bacon strips and lay the strips of rabbit liver lengthwise on top of the mixture.  Add remaining mixture and fold bacon strips over the loaf tightly.  Cover loaf with tin foil or lid.  Place in a roasting pan filled with enough boiling water to come halfway up the side of the loaf pan.  Place all in the oven for approximately 2 hours, until a thermometer inserted in the middle of the loaf reads 160–165°F.  Remove pâté from oven and place a skillet, weight, or canned good on top of pâté to press down until cool (about 2–3 hours).  Remove weight and chill overnight, keeping the pâté covered with foil.  To serve, un-mold pâté carefully by running a plastic or soft knife around edges to release. Wipe any jellied fat off pâté before serving. Any remaining portion can be wrapped well in foil and chilled.                   

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