Monday, July 11, 2011

Just a few of my favorites from Martha...

The lanterns [on the previous page] are monochromatic, but you can play with the design by creating an ombre pattern (gradations of the same color) or stripes. You can even use green disks at the tops of the lanterns so that they resemble berries with leafy stems.
Tools And Materials
  • Tissue-paper disks in assorted colors
  • Double-sided tape
  • 14-, 16-, or 18-inch-diameter paper lanterns
1. Starting at the bottom of the lantern, use small squares of tape to begin attaching tissue-paper disks around the hole, overlapping them.
2. Working toward the top, continue sticking and overlapping disks to cover the lantern.

 Turn away pesky ants for days on end with this nontoxic repellent. Pour equal amounts of water and white vinegar into a spray bottle, and shake to mix. Then spritz the solution in water-resistant areas where ants are common, such as kitchen floors or the crevices in painted baseboards from which the pests often enter. You can also use the repellent outside, spraying patios, porches, and picnic tables before family and friends gather.

Sprinkle a custom seasoning onto vegetables and meats before cooking, or pass it at the table. Combine 1/4 cup coarse salt with 2 to 4 tablespoons mixed ground spices, chopped fresh herbs, or zest (be sure to refrigerate fresh-herb and zest blends; discard unused portion after 1 week). Try mix-ins such as caraway seeds and pepper; thyme and lemon zest; toasted black-and-white sesame seeds; and chile powder and oregano.

Berry Spread

Take advantage of berry season with a colorful, flavorful spread: fresh fruit butter, delicious on bread, scones, and bagels. We used raspberries, but any kind would be tasty.
To make it, put 1/4 cup berries, 1/8 teaspoon salt, and 1/2 cup (1 stick) softened unsalted butter in the bowl of a food processor. Process until well combined.
Refrigerate the mixture in an airtight container for up to 3 days, or freeze for up to 1 month.

Enjoy this frozen fruit dessert without a lot of bother or even an ice-cream maker. All you need are a few fresh melons and a food processor. First, cube a melon and freeze it in a food-storage bag. When you're ready to make sorbet, place frozen melon in the food processor, and puree. You may need to add water to smooth. Add sugar to taste, and puree again. Serve immediately, or store in the freezer in an airtight container up to 2 weeks.

An unlikely kitchen tool can pitch in when it's time to prepare lemonade and other summer refreshments. Use a pair of sturdy tongs to get more juice out of lemons, limes, and oranges. Cut the fruit in half, and place a piece between the prongs. (The inner lip on metal ones will minimize slippage.) Working over a pitcher, squeeze the open end of the tongs with both hands. When finished, pour the juice through a sieve

Make multiples of these scoops-on-a-stick and you won't have to spoon ice cream, one serving at a time, in the middle of a party. Using a small (1 1/2-inch) ice cream scoop, dole out balls onto a parchment-lined baking sheet. Insert a craft spoon into each, and place in the freezer. Chill until hardened. Roll scoops in sprinkles, toasted coconut, or crushed nuts or candies, and store them in the freezer on a freshly lined baking sheet.
Martha Stewart comes through again....she always does..