Love is in the air, and this morning Jeanne headed to visit our friends over at Fox25 Boston, bringing along a few unique Valentine’s Day gift ideas. If you’re still searching for the perfect gift, these Grommets fit the bill.
It’s only one week away, so make sure you get that special someone a gift they’ll love!
Gift ideas for Valentines Day: MyFoxBOSTON.com
Did you know that January is National Soup Month? After a holiday season full of large meals and tempting sweets, a month of warm and nourishing soups sounds so appealing — don’t you think?
We asked our friends on Twitter which soup recipes they were most excited about and @sahopson shared this with us:
Of course this peaked our interest, check it out — how delicious does this look?
Brazilian Fish, Shrimp and Mussel Stew from Food & Wine Magazine
After drooling over this soup on Pinterest (check it out here and follow the link for the recipe), we had soup on the brain. This next find had our tummies grumbling:
Spiced Butternut Squash and Apple Soup from Martha Stewart
This Spiced Butternut Squash and Apple Soup looked too good not to share. So we pinned it on Pinterest and shared with our hungry Twitter crowd. Turns out it was perfect timing as our friend @DianaScimone was just about to make dinner. She saw our tweet and decided to make this recipe for dinner. How cool is that?
She officially sealed the deal on our soup cravings with her tweets. Good thing we have a whole month to drool over recipes like this and test out new soups one in our own kitchens.
What are your favorite soup recipes? We’d love to know! Share with us in a comment below.
And if you are on Twitter, be sure to follow our friends @sahopson and @DianaScimone because they have delicious tweets!
We’d also love to connect with you on Pinterest and Twitter — let the recipe sharing begin!
It’s no secret that we’re completely hooked on Pinterest — and the new Grommet ideas are flowing here. About a month ago we corralled some of you to help out by pinning your favorite finds. And we’ve really loved hearing about how you’re using Pinterest in your day-to-day lives. In fact, over 50 of you spoke up and told us what Pinterest means to you. We’re learning so much and loving the conversation.
In fact, we recently heard from one of our community members, Tara, who told us how she’s made Pinterest part of her classroom and is using it as a learning tool:
Tara, tell us a bit about yourself
My name is Tara McCrackin and I’ve been teaching at Kendall College of Art and Design in Grand Rapids, MI since 2000. I’ve also been a practicing interior designer with a focus in commercial office design. I’ve worked on projects for Steelcase, multiple showrooms across the country and their facilities in Grand Rapids — and I completed a LEED Gold project for RackSpace in San Antonio, TX. You can see some of my work here. I’ve been doing a lot of consulting for Turnstone in the past couple of years on color and space planning tips. You can see their profile of me at the bottom of the page here.
How were you introduced to Pinterest? Did you bring it into your classroom or was it the other way around?
A former student told me about Pinterest and I joined in early October. Then I told my students about it and suggested some ways that they could use it for classes (it’s not uncommon for me to share technologies with my classes, and vice versa). I also suggested that it would be a good organizational tool for inspirational images and for any furniture or accessory information that they collect for projects.
How are you incorporating Pinterest into your instruction?
So far I’ve used Pinterest as a suggested technology to support the class projects. I haven’t required that my students use it. My expectations are such that I intend to learn from the students as much as they learn from me (I am a self identified “Digital Immigrant”).
What’s the most surprising or helpful thing about using Pinterest in your instruction?
What has had the biggest “wow” moment for me has been to see how effective it is for group projects. That the team can work collaboratively and “like” or “dislike” pieces and then share the images which has been very effective. They all have on demand access to it, so I don’t hear, “Well, Suzy has it on her hard drive and I don’t know where she got it”. The student who is working on specific areas can post images, and classmates who are working on the drawings can go to the websites and get dimensions, etc.
Here’s a screen shot of what some of my students (Emily and Claire) have been pinning for a recent project:
Tara: Thanks for sharing this with us and for giving us a peek inside your classroom. It looks like your students are using Pinterest in a really practical way, and I’ll bet the visual (and convenient) aspect of the platform is making it more exciting for them as well.
We’d love to keep this conversation going — tell us, what are some of the interesting ways you’re using Pinterest? What’s the most exciting aspect of the tool for you?
Yesterday, we invited entertaining expert Chris Nease to share stylish tips for your Thanksgiving table. Today, we’re delighted to have design blogger – Amy Beth Cupp Dragoo here to continue sharing great holiday decor inspiration and ideas.
by Amy Beth Cupp Dragoo
My name is Amy Beth Cupp, and nearly five years ago I married Mr. D. That makes me ABCD! I write a blog about making your house a home which is aptly named ABCDDesign. I am a trained chef, artist and floral designer. I have worked in event planning, floral, stationery and interior design. I am thrilled the Daily Grommet asked me here to talk about decorating for the holiday season.
Who is planning to entertain at home in the next few weeks? So much of the holidays are focused on sharing time at the table with close friends and family, so I am going to focus on tabletop decorations today. A huge percentage of pleasure at a meal is about the visual experience. Make it a feast for the eyes!
China, Stemware, and Flatware! My motto is simple: Life is short. Eat off the good china! Whether you are throwing an event for two or twenty, I think it is important to make life’s little moments into memorable milestones. Unless your wedding china was handed down from your great, great grandmother chances are that a broken dish is either still in production or can purchased at replacements.com. So don’t be afraid to USE the pretty stuff.
One of the biggest trends we see in tabletop is mix and match china. It’s all about layering, layering, layering. Notice all of the linens are natural color. This makes it easy to repurpose them at other times of the year. Napkins are either folded alongside the plate, placed in the top dish, or slipped between the top and bottom dish – there are no rules.
The mood we have in these images is nostalgic, it’s cozy, mis-matched. We have a combination of materials that help lend an antiqued feel to the space. Do different textures on your tabletop: wood, moss, bark, greenery, combining gold and silver finishes and pine cones add a fabulous foil to the cool, sparkling china and the glimmer of crystal. The use of linen, wood, twine, and mixed metallics compliment the combination of clear and mercury glass.
Speaking of which, mercury glass is everywhere this holiday season. It’s wonderful because it looks as fantastic at the 4th of July as it does at Halloween and Christmas. It doesn’t show fingerprints and it gives an instant feel of history to the table. Other trends we’re seeing a ton of in Holiday ornaments and decorations: crowns, woodland animals and mushrooms.
When decorating your table for the holidays, think about starting with a neutral palette on all the basics (tablecloths, and napkins especially) and then dress it up at the with pops of color that don’t necessarily have to be a predictable fall colors for Thanksgiving or the traditional Christmastime red and green color palette. By mixing in fresh greenery, Christmas bulbs and other wintery elements, we get a decidedly ‘holiday’ feel.
Lighting: Flicker LED candles are all the rage. They won’t blow out during an event and save on clean-up after a party. But personally, I love the soft glow that orange and peach color candles give a room, so I always add them in regardless of whether I am using LED lights or not.
Centerpieces: Be certain not to use highly scented flowers such as lilies. Keep your flower budget low by using only one or two varieties of flowers in your arrangements. Get creative and reach for old family pieces. Soup tureens, galvanized buckets, crystal bowls, water pitchers, coffee pots and tea cups all make interesting containers for floral decorations.
Fill bowls, vessels and pitchers with seasonal fruits; persimmons, apples, oranges, cranberries and pears. I chose to do a mixture of clementines and tangerines. They’re fantastic this time of year, and will be happily snacked upon long after the dinner party is over. I like to carry the mood throughout the house. I put Christmas bulbs in big bowls in nearly every room.
Prizes! Party favors are not just for kids parties any more. We’ve been seeing more and more hostesses giving token gifts out to their party guests. I have designed these letterpress matchboxes that play double duty and act as place card holders at the table. All my guests can go home with a handsome parting gift at the end of the night. They last far longer than any bottle of wine or tin of cookies, they also make a terrific Hostess gift for any Winter party.
Speaking of hostess gifts: one of my favorite finds this year were MyDrap linens on a roll. They’re eco friendly, 100% cotton and linen. They are washable up to six times and come in a myriad of colors. They’re an amazing way to add quick, reasonably priced color to your table for a themed event, or make for a fabulous hostess gift.
Ideas for easy entertaining at the holidays: Highlight what you are good at. Hire out what you do not do or can not do yourself. Throw a Winter Solstice Cookie Party: I bake every cookie and holiday treat I have the recipe for and invite my friends in for dessert. I serve homemade eggnog, champagne, coffee and tea. It is such an easy, fun way to throw a celebration. All the work is done ahead of time and I can truly appreciate my guests without worrying that I am burning something in oven -OR- Consider throwing a New Years Day open house: prepare a pot of soup, serve rolls, a cheese and olive plate on a buffet. Let people come and go and help themselves throughout the afternoon.
Jingle-Jingle! And most of all, ENJOY. xo ABCD
……………………………………………………….
Would you like more holiday help? ABCD, and several other expert bloggers will be joining us for a fun and festive Twitter party. We’ll be sharing more ideas and tips for holiday food, decor, gifts, plus much more! More info here. We hope you’ll join us!
If you’re hosting Thanksgiving dinner, it may be starting to feel a bit like “crunch time.” You probably have your menu in mind and the guest list set, but have you decided what to do for your dining table? Sometimes it’s all of these little details that can make the holiday season a bit stressful. When we’re feeling the pinch, we call in the experts. Thankfully, we know some pretty talented designers and bloggers who are always willing to help us out. Today, we’ve asked entertaining expert Chris Nease from Celebrations At Home, to share some decorating tips and ideas. Here are some of her favorites:
by Chris Nease
1. Think outside the box for your Thanksgiving decorating. Orange, gold and rust is a beautiful color combination — but why not try something more modern like brown and aqua blue? This color scheme is unexpected yet still earthy and inviting. Other interesting choices might be gold and silver, brown and green, or tan and red.
2. Get creative with your centerpiece. For years we’ve seen pumpkins and gourds used in a Thanksgiving centerpiece which is classic and lovely. However, I love to create an eclectic centerpiece by pulling items from around the house and creating “small vignettes” down the middle of the table. This works particularly well for a long narrow banquette table and you can incorporate things like books, vases of flowers, small statues, and even keys and buttons.
3. Place settings get a whimsical touch with the addition of a Lucky Wishbone on each plate. This way everyone gets to make a wish!
4. Remind guests to save room for dessert by placing individual mini pies at each place. Wrap them up with newspaper, wax paper, or scrapbook paper to add a decorative touch.
5. If you’re like us and eat your meal at dinner time you’ll need something to hold you over until then. We usually serve wine and appetizers while watching football games and socializing. Set up a pretty, coordinating bar and snack area in another room so it doesn’t interfere with traffic flow of the kitchen and dining area.
6. Finally, make sure to have some disposable containers on hand so guests can take home leftovers. Everyone loves those leftover turkey sandwiches!
Would you like more holiday help? Chris, and several other expert bloggers will be joining us for a fun and festive Twitter party. We’ll be sharing ideas and tips for holiday food, decor, gifts, plus much more! More info here. We hope you’ll join us!
Images from CelebrationsAtHomeBlog.com
Today we are re-featuring Perplexus, one of the most popular holiday gifts (and in our opinion, one of the most fun!). Michael McGinnis first came up with the concept for this 3D puzzle maze in the 1970′s during art class and has since released 3 versions that we are sharing with you today.
We love that these mazes appeal to all ages, requires no batteries, and can be taken anywhere. We’re sharing an extra a video Michael put together with an introduction to Perplexus Epic. In this video he describes various moves, part names and techniques for successful navigation.
What do you think? Do you know someone who would like to give the Perplexus a go?
Because her zucchini bread recipe looked so delicious, we asked Grommet friend Alma Soto, if she had any other famous recipes she would be willing to share with us — and she did! Here’s Alma’s Tres Leches recipe (one of my favorite desserts, so I’m definitely going to have to try this one for myself).
by Alma Soto
I have always loved cold/moist desserts and tres leches in particular has been one of those desserts I find sinfully delicious. Growing up in the Mexican culture with parents from there, and having had many a Mexican pastry, something I always noticed, was the bread typically used for a tres leches is quite a thick and heavy pound cake which tends to be on the dry side. It can absorb all the milks put into it, but can be too heavy. I’d searched for recipes for some time and just gave up. What was an accident of frustration and surrender turned out to be a recipe friends, family and strangers to this day beg me to make because they can’t get enough of it! It goes fast too!
Mama Soto’s Tres Leches
Ingredients
•1 box of store bought basic yellow cake mix (nothing special, the cheapest brand will do)
•1 can of condensed milk (14oz)
•1 can evaporated milk (12oz)
•Heavy whipping cream (32oz carton)
Topping
•Whipped cream (taken from 32oz carton)
•Strawberries, mandarin oranges, kiwi, and pineapple slices
•Crushed pecans
Bake cake mix as per box instructions. Mix can of condensed milk, evaporated milk and 1cup of heavy whipping cream and put aside. When cake is done, while still hot, make round holes throughout cake top using a wooden spoon handle, and pour milk mixture throughout holes.* Refrigerate for 3-4 hours or overnight. Make fresh whipped topping with remainder of whipping cream- 1/2 cup of powdered sugar, and 1-2 drops of vanilla (literally drops, I fill the vanilla cap). Frost the cake with the whipped topping and decorate with strawberries, mandarin oranges, kiwi and pineapple slices. Sprinkle crushed pecans. Keep refrigerated.
NOTE* Keep in mind that you do not have to use ALL the milk mixture. You can choose to use less or more if it proves to be too wet or dry for you. For a less sweeter taste you can also cut the condensed milk back in 2oz increments.
Have you ever made tres leche? What is your all-time favorite dessert?
Last week while tweeting with our pal Alma Soto, we learned that she loves to bake. Next thing we know, we had struck up a conversation about the types of things she bakes often and it turns out she’s got this famous zucchini bread recipe that folks beg her to make. Naturally, we asked her to share the recipe with us and she agreed! Alma whipped up a fresh loaf for us to snap this photo (now if only she delivered)!
More from Alma:
This recipe was handed down to me by one of my mom’s friends, who made this bread regularly but never had a recipe for it. We begged her to write it down and to this day I still have my copy, oil, cinnamon stains and all!
When I first told my kids I was going to make this they thought, zucchini? A vegetable in a bread? Ew! They were convinced they would hate it. Little did they realize how absolutely awesome it is.
Suffice to say this deliciously moist and tasty, spice infused bread has become a staple during the fall and winter months and holidays in my house! Perfect for a morning coffee, a splurge snack, the talk of the office coffee room, or your next group social potluck. Enjoy!
Zucchini Bread
Ingredients:
•3 eggs
•1 cup oil
•2 cups sugar
•2 tsp vanilla
•2 cups grated zucchini
•1 small can crushed pineapple (well drained)
•3 cups flour
•2 tsp baking soda
•1 tsp salt
•1/4 tsp baking powder
•1 1/2 tsp cinnamon
•3/4 tsp nutmeg
Optional
•1 cup crushed pecans
•1 cup raisins
Topping
•Glaze drizzle
•Pecan topping
•Powdered sugar
Add all ingredients into mixing bowl and mix well. Add crushed pecans and or raisins. Bake at 350º for about 1 hour (time may vary depending on baking pan used).
Create a glaze of confectioners sugar, water, and a 1-2 drops of lemon juice. Drizzle over bread, sprinkle pecans on top (run through food processor) and powdered sugar.
Thank you Alma for sharing your zucchini bread recipe with us!
Do you have a recipe you are known for? We’d love to hear what you’re baking in the kitchen!
When the air becomes crisp and the leaves begin to change color, it signals the start of fall and apple picking season. What’s great about living in New England is that there are so many farms that grow apples in close proximity to Boston. It has become our family tradition to head out to Honey Pot Farms in Stowe, MA to pick our own apples. There is nothing better then an apple that has been fresh picked. The cool fall temperatures make the apple snap as you bite in to it. The fresh apples are crunchy and juicy all at the same time.
Because of this bounty of apples, we end up with bushels of apples that are not only great for eating but also great for making apple pie. My secret weapon in pie making is my mom’s pie crust. What I love about this pie crust recipe is it is easy to handle, turns out flaky, and can be frozen for future use. The crust makes for the best apple pie recipe. Don’t be surprised by the secret ingredients in this recipe.
Pie Crust
4 cups unsifted flour
½ teaspoon baking powder
4 teaspoons sugar
1 teaspoon salt
2 cups Cold Shortening (Crisco Sticks work best)
1 egg
1 Tablespoon Vinegar
Water
Combine flour, baking powder, sugar, salt into bowl. Cut in shortening. Break one egg into 1 cup glass measuring cup add vinegar, fill to ¾ cup with water. Stir lightly to break egg. Add to flour shortening mixture. Divide dough into quarters. Chill 10-15 minutes. Roll out for pies. Can be frozen, be sure to divide into quarters before freezing.
As for the apples filling, I like to make apple pies with Cortland apples. For the filling you’ll need about 6-8 apples depending on the size or 8 cups. You’ll need to peel, core, and slice the apples and put in a bowl and combine with the following ingredients-3/4 cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt, and 2 Tablespoons flour. Then pour the filling in to the rolled out bottom pie crust. Roll out the top crust and place on top of the filling. Pinch the sides of the pie and make decorative cuts in the top pie crust to let the steam out. Then place in a 400 degrees oven for about 40-50 minutes.
I can smell the pie baking right now!
Do you have a twist on apple pie? Let me know your best apple pie recipe.
We share many of our favorite bath and body products here on Daily Grommet, and although bringing a piece of the spa into your home is wonderful — there really is somehting so relaxing about a nice trip to the spa. We’ve asked our pal Michelle Joni Lapidos (Social Media Director at Spa Week), to share some tips for first time spa-goers.
by Michelle Joni Lapidos
As the editor of Spa Week Daily, I have fallen madly in love with the all the healthy benefits of the spa lifestyle (here is video evidence). I’ve discovered that Cupping and Gua Sha banish back pain overnight, and that Photo Facials can change your complexion in an instant. I’m thrilled that so many more of you will get to experience the wonders of spa-ing this fall, and many of you for the first time! In that spirit, here are 9 tips to get your “spa on” like a pro:
1. Book in advance and share information ahead of time
Most spas don’t accept walk-ins, especially during Spa Week when they’re at their busiest. Book your appointment beforehand and be sure to let the receptionist know if you are pregnant, have any special needs, allergies or medical conditions. By offering this information ahead of time, the spa will be fully prepared to accommodate you upon your arrival.
2. Request a Male or Female therapist upon booking
If you’re booking a hands-on treatment such as a massage, body wrap, or scrub, be sure to request a therapist based on your comfort level. If you don’t mind either way, then you don’t have to say anything.
3. Arrive (at least!) 15 minutes early
For many, a spa visit is the ticket for a bit of R&R. Arrive at the spa earlier than the time of your appointment so you can unwind and clear your mind before beginning your treatment.
4. Wear casual attire
If you’re coming from the office, bring casual clothes to wear after your treatment. You may walk in feeling stiff and stressed, but you’ll leave feeling refreshed and revitalized, so bring something comfortable to wear post-treatment.
5. Speak Up!
Is the pressure okay? Is the water too hot or cold? Are you comfortable? Remember, your therapist isn’t a mind reader. If there is anything they can do to make your experience more pleasurable, don’t be afraid to let them know.
6. Avoid consumption of alcohol on the day of the treatment
Alcohol consumption and spa treatments are similar in one aspect: the dehydration factor. Avoid any alcoholic beverages if you are planning a trip to the spa.
7. Drink plenty of water
A spa treatment often releases toxins from the body, so be sure to drink plenty of water before and after your treatment to keep yourself properly hydrated. This also comes into play if you plan on using spa facilities such as a steam room, sauna, or whirlpool.
8. Tax and gratuity are not included
Standard gratuity is 15-20% of the orginal spa treatment cost. Even though the spa is giving Spa Week customers a discounted treatment, your therapist is still doing the same amount of work. If you are unsure of the original price of the treatment, don’t be afraid to ask. While you are not required to tip, it is common courtesy and a great way to show your therapist that they did an exceptional job.
9. (My favorite tip)… Embrace the NUDE!
Don’t be afraid to shed your inhibitions – and your panties – for your deep tissue massage. For our video guide to spa etiquette, press play.
Interested in booking a spa treatment? Learn more about Spa Week Fall 2011, featuring $50 spa treatments at 800 spas nationwide, starting ONE WEEK away, Oct 10-16. (See all participating spas on spaweek.com, and book yours now!)
 |
 |
 |
 |
This is Patrick. Patrick is an "Elf on the Shelf," and he belongs to … [Read More...]
Our Boston based team got hit with an early snowstorm. With the leaves still … [Read More...]
