I saw these the other day and thought these would be perfect in really bright colors for a outdoor summer party.
Tools and Materials
Tissue-paper disks in assorted colors
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.
So, I've decided to do a challenge...A 30 for 30 challenge. Check out my page, here, for more details. In addition to my regular blogging, I'll be updating daily (eek, hopefully) on outfits that I'm wearing, using only 30 pieces of clothing for 30 days.
I am a little late to the challenge, so here are my last few outfits....
This is the one I posted a few days ago. Now you can see what it looks like in real life!
I've been in the mood to bake, but its way to hot to turn on the oven. Next best thing...Ice cream!
I found this recipe on Ezra Pound Cake and it looked amazing. The farmers market peaches and honey from Europe I had on hand would make this recipe even more amazing.
What you need:
4 Large Peaches
1/4 C. Honey
1 C. Whole Milk
1 C. Heavy Cream
3 Large Egg Yolks
1/2 C. Sugar
2 teaspoons Pure Vanilla extract
To peel and pit the peaches:
Fill a large pot with enough water to cover your peaches. Bring the water to a boil. Lightly score the bottom of each peach with an X, using a knife.. Then add the peaches to the boiling water for 45 seconds. Using a slotted spoon, transfer the peaches to a bowl of ice water for 30 seconds. Remove the skin with your fingers or a paring knife. Cut along the seam of each peach to the pit, running your knife all the way around the fruit. Twist each half in opposite directions to free one half from the pit. Remove the pit with your fingers or the knife. **Make sure that the peaches are ripe, I used one that wasn't, and the skin would not come off!
Coarsely chop HALF the peaches into 1/2-inch chunks, and toss them into a small saucepan. Add honey, and bring to a boil, then lower the heat, cover and cook, stirring occasionally, until the peaches are soft but not mushy, about 10 minutes. Puree the mixture using a blender, food processor or immersion blender. Set aside.
In a medium bowl, whisk the yolks and sugar together. Still whisking, drizzle in about one third of the hot liquid slowly– this will temper the eggs so they don’t curdle. Slowly pour in the remaining liquid while continuing to whisk. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and peach puree.
Refrigerate - I'd leave it in there for an hour or two.
Spoon the custard into the ice cream maker, and follow manufacturer's instructions on freezing. Usually it should take about 20 minutes. While the custard is churning, pour in the rest of the peaches. Once done, but in a container and freeze until the right consistency.