<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
FAQs
How to make a witch brew? ›
- Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved.
- Stir in the pineapple juice, the entire 2 liter of soda and the vodka. Let cool to room temperature.
Creepy co*cktails: Drop a small piece of dry ice into a co*cktail before serving. The dry ice cannot be ingested, but it sinks to the bottom so small sips are okay while it's still present. However, guests should be cautioned to not drink the dry ice or wait until it has melted fully before drinking.
How to make a foggy drink? ›Plop a chunk of dry ice into a container of liquid and tendrils of fog will instantly start spilling out. This effect is doubly fun when done in miniature, and co*cktails are served with dry ice cubes. It's the perfect way to get into the season.
Can you put dry ice in kids drinks? ›Fortunately, when the dry ice stops smoking, it disappears. We recommend not putting dry ice in nonalcoholic beverages served to children because some children might tilt the glass too far and allow the solid form to touch their lips.
What are the ingredients in the Witches Brew in Macbeth? ›YOUNGSTOWN, Ohio (WYTV) – Here's an excerpt from the witch's brew from “Macbeth”:“Fillet of a fenny snake, In the cauldron boil and bake;Eye of newt and toe of frog, Wool of bat and tongue of dog,Adder's fork and blind-worm's sting, Lizard's leg and owlet's wing,For a charm of powerful trouble, Like a hell-broth boil ...
What does "witches brew" mean? ›witches' brew in American English
noun. 1. a potent magical concoction supposedly prepared by witches. 2. a harmful or threatening mixture; diabolical concoction.
Pour the fruit base (you should have approximately 80ml) into a co*cktail shaker with the vodka, raspberry liqueur, blue curaçao, lemon juice and a large handful of ice. Shake well until the outside of the shaker feels cold and frosty. Double strain into four chilled coupe or martini glasses.
Is it witch's or witches brew? ›witches' brew (noun)
Can you put dry ice directly into punch? ›When combined with water, dry ice creates a very cool fog effect that makes any punch mocktail look like it's right out of a fancy bar or movie set. Unfortunately, adding dry ice directly to a drink is unsafe for human consumption.
How long does dry ice last in punch? ›Make your punch and add to the smaller bowl/container. Fill the larger bowl with water half way or a couple inches below the top of the smaller bowl to avoid diluting the punch. Crack up dry ice into large pieces with a mallet and add to the large bowl with tongues. It should last 10-15 minutes before dissipating.
How to make dry ice fog for Halloween? ›
- Fill your container half full of hot water.
- Break a block of dry ice. Directions on how to break a dry ice block are available on this page.
- Add a few pieces of dry ice directly into the hot water. ...
- After 5-10 minutes, your fog will start to slow as the water cools.
Step 1: Make your “fog juice” by mixing a solution of one part glycerin to three parts distilled water. The “fog” is created when the solution is heated to the point of evaporation. The process leaves an accumulation of dense vapor, which becomes cloudy when it hits room-temperature air.
What makes drinks bubble and smoke? ›Dry ice is famous for its magical way of making drinks bubble and boil, releasing wispy tendrils of smoke into the room. There's nothing more fun than holding a smoking co*cktail!