Also to sweeten the pot I will be contributing a 8 oz container of my Chipotle Jalepeno Hummus to the winner!!
So come in and enter!!!
Friday, January 30, 2009
Blog Contest Rule Change
Ok all in the hope of generating more entries into the contest we are removing the scavanger hunt! All that is required for you to enter into the contest is to visti Heathers Art Fire Store and leave a comment on the official post as to what your favorite card is in her shop!! Also any purchases made from either Heather's Art Fire or Etsy shop will result in automatic entry in to the contest, u will get 2 entries for a purchase!!! See much simpler!!
Also to sweeten the pot I will be contributing a 8 oz container of my Chipotle Jalepeno Hummus to the winner!!
So come in and enter!!!
Also to sweeten the pot I will be contributing a 8 oz container of my Chipotle Jalepeno Hummus to the winner!!
So come in and enter!!!
Thursday, January 29, 2009
Another GREAT Etsy shop, txbutterfly74!!
As all of you regular followers know I am addicted to the handmade movement and I love Etsy and Art Fire! Thanks to modern technology all you have to do is visit one of these awesome online marketplaces to find some very finely crafted items. It still amazes me that there is so much talent floating around cyber space!! Txbutterfly74's shop is one of these great cyber finds!
I met this lovely lady through my other Etsy friend Heather, from Heathers Handmade Creations. TX has a lovely shop on Etsy where you can find some very unique pendants to Aceo's!! Her work is superb, I recently ordered a pendant from her for my sister! A cute black cat!! They pendant arrived in a flash and it was really an awesome piece of work!! So when I find those that are masters at their crafts I have to share it with the world!! After all I can't be too selfish.....hehehehe....
So I did a little interview with TX, and here it is!!
Tell us a little about yourself: My name is Cherilyn and I will be 35 years old in February. I moved to beautiful Austin, Texas in August of 2000 from South Florida with my long term boyfriend, Alexis . We have three beautiful dogs. Alexis and I love to collect vintage musical instruments. Haha what TX forgets to mention is that she paints....I have yet to see her work, but I will continue to pester her about it!!
Your store has a wide range of items from chic pendants to adorable tags, what inspires you to create all these adorable items? My Inspiration comes from a lot of sources like nature, music, colors, life or other creative people. I absolutely love to brainstorm with someone to help both of our inspirations shine. It's a beautiful thing!
What are some of your favorite shops on the net? Oh my goodness! Everyone is so talented on Etsy! I am so addicted to these shops, checking on the multiple times a day to see what they are doing!
Here are a few of TX's Fave Shops:
Heathers Handmade Creations: Awesome Cards and Tags
Well besides being a great artist TX is a VERY sweet lady!! So do yourself a favor this V Day and give her shop a try!! You won't be disappointed!! Hehheh I would also check out her fave shops, there are some really awesome items!!
As always be happy and be safe!!
**Hugs
Angelica
Wednesday, January 28, 2009
Al Dente..huh???
Al Dente is a term that is used to tell you what your pasta should be cooked like. Al Dente means that your pasta should still be a little firm or have a "bite" to it. After all who wants a bowl Spaghetti mush? That doesn't form a pretty picture in my mind!
Now know how you want your pasta cooked and actually executing it, well those can really be two different things!! First and foremost you need to start out with a BIG pot, I mean a BIG pot an 8quarter!! The pasta needs room to swim around, if there isn't enough room your going to end up with a big lump of pasta instead of beautiful individual strands! So go on fill the pot up with cold water. Personally I like to salt the water now that way as it heats up it has time to dissolve into the water, how much salt well I put two generous handfuls.... the experts at my Fav magazine Bon Apettie suggest 3 tbs for every 5 quarts of water, so for the 8 quarter you are looking at about 4.5 tbs and they suggest throwing your salt in after the water has started to boil. Do what you like, when u salt it really isn't going to effect how the end product comes out....just make sure that you do salt it!!
So now that your water is salted and it is boiling it is time to add in the pasta. Make sure that you stir it right away so that it doesn't stick remember we want individual strands not a lump!! If your past is tall light spaghetti take some tongs and give it a twist to make sure that it is fully submerged! Hehehe but if you are being good and using the suggested 8 quart pot, a doubt that the pasta is going to be taller than the pot......now this is the time to add oil or not to add oil. The DL on the oil is this, it isn't going to stop your pasta from sticking as has been suggested, but it will keep your pot from boiling over, but then again if you are using the proper size pot it shouldn't boil over. So it is up to you weather or not you want to add the oil!!
I say check your pasta about six minutes in (now this is for your hard pasta, fresh pasta will cook in like a minute!!) as Bon Appetie suggest when the pasta begins to soften start tasting it, ummm but how long does it take to soften would be my question. So I six minutes in take a strand out and take a taste, but for god sakes be careful it is going to be HOT!! Now when u bite it it shouldn't be mushy but it also shouldn't be hard as a rock. If it is still a little to hard for you let it cook for a couple more minutes and then re test it. Most pasta is done in about 8-10 minutes. It just depends on the shape and type of pasta. Typically your whole grain pasta's will take a little longer to cook as they seem to be denser.
Ok so your pasta is done, you want to strain it in a colander or if you are really cool your 8 quarter may come with it's on colander and when u remove the pasta from it, it comes out strained. Unfortunately I don't have one of those yet...hmmmm will have to hint at the BF for one of those....oooo and V day is coming up...heheheh..... Ok back on top Angelica, sorry but I would love one of those pots! Now don't rinse your pasta because the starch that is on it is what helps whatever sauce you are going to be coating it with stick!! Now if you are worried about it sticking this is the time to add in some oil, about a tablespoon of extra virgin OO.
Another hit is that if you are going to be adding the pasta to a sauce that is cooking and u plan on leaving the pasta in the cooking sauce for a bit, you will want to under cook the pasta. Otherwise you are going to end up with mushy pasta!! NO don't try it, don't try cooking your pasta in the sauce to save a pan. Your sauce will be screwed up!! Remember as pasta cooks it releases starch and that starch is a thickener!! You will end up with a big lump instead of a tasty sauce and noodles!! Ummm yeah I know from experience, it isn't pleasant!!
Well I hope this helps you guys on your pasta adventures!! Oh and btw if you haven't entered the blog contest ENTER IT NOW!!! You will be in love with Heather's cards!! Oh and since I am shamelessly self promoting right now, I expect to see you all at the Team Eeat Bake Sale tonight in the Etsy labs!! It starts at 8pm Est!!!!
Alright I am outtie, so be happy and be safe!!
**Hugs
Angelica
Now know how you want your pasta cooked and actually executing it, well those can really be two different things!! First and foremost you need to start out with a BIG pot, I mean a BIG pot an 8quarter!! The pasta needs room to swim around, if there isn't enough room your going to end up with a big lump of pasta instead of beautiful individual strands! So go on fill the pot up with cold water. Personally I like to salt the water now that way as it heats up it has time to dissolve into the water, how much salt well I put two generous handfuls.... the experts at my Fav magazine Bon Apettie suggest 3 tbs for every 5 quarts of water, so for the 8 quarter you are looking at about 4.5 tbs and they suggest throwing your salt in after the water has started to boil. Do what you like, when u salt it really isn't going to effect how the end product comes out....just make sure that you do salt it!!
So now that your water is salted and it is boiling it is time to add in the pasta. Make sure that you stir it right away so that it doesn't stick remember we want individual strands not a lump!! If your past is tall light spaghetti take some tongs and give it a twist to make sure that it is fully submerged! Hehehe but if you are being good and using the suggested 8 quart pot, a doubt that the pasta is going to be taller than the pot......now this is the time to add oil or not to add oil. The DL on the oil is this, it isn't going to stop your pasta from sticking as has been suggested, but it will keep your pot from boiling over, but then again if you are using the proper size pot it shouldn't boil over. So it is up to you weather or not you want to add the oil!!
I say check your pasta about six minutes in (now this is for your hard pasta, fresh pasta will cook in like a minute!!) as Bon Appetie suggest when the pasta begins to soften start tasting it, ummm but how long does it take to soften would be my question. So I six minutes in take a strand out and take a taste, but for god sakes be careful it is going to be HOT!! Now when u bite it it shouldn't be mushy but it also shouldn't be hard as a rock. If it is still a little to hard for you let it cook for a couple more minutes and then re test it. Most pasta is done in about 8-10 minutes. It just depends on the shape and type of pasta. Typically your whole grain pasta's will take a little longer to cook as they seem to be denser.
Ok so your pasta is done, you want to strain it in a colander or if you are really cool your 8 quarter may come with it's on colander and when u remove the pasta from it, it comes out strained. Unfortunately I don't have one of those yet...hmmmm will have to hint at the BF for one of those....oooo and V day is coming up...heheheh..... Ok back on top Angelica, sorry but I would love one of those pots! Now don't rinse your pasta because the starch that is on it is what helps whatever sauce you are going to be coating it with stick!! Now if you are worried about it sticking this is the time to add in some oil, about a tablespoon of extra virgin OO.
Another hit is that if you are going to be adding the pasta to a sauce that is cooking and u plan on leaving the pasta in the cooking sauce for a bit, you will want to under cook the pasta. Otherwise you are going to end up with mushy pasta!! NO don't try it, don't try cooking your pasta in the sauce to save a pan. Your sauce will be screwed up!! Remember as pasta cooks it releases starch and that starch is a thickener!! You will end up with a big lump instead of a tasty sauce and noodles!! Ummm yeah I know from experience, it isn't pleasant!!
Well I hope this helps you guys on your pasta adventures!! Oh and btw if you haven't entered the blog contest ENTER IT NOW!!! You will be in love with Heather's cards!! Oh and since I am shamelessly self promoting right now, I expect to see you all at the Team Eeat Bake Sale tonight in the Etsy labs!! It starts at 8pm Est!!!!
Alright I am outtie, so be happy and be safe!!
**Hugs
Angelica
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