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Friday, September 25, 2009

Fun new tips!!

Repurpose an old frame for a vanity tray that’s pretty as a picture. Place a piece of colored paper or fabric inside as a finishing touch.
Give Easter eggs a year-round use (and save on resalable bags) by filling them with snacks like crackers or Cheerios.


Make no-mess pancakes with the help of a ketchup bottle: Pour in batter, then squeeze out precise portions.
Transform a six-pack holder into a condiment tote that’s ideal for summer picnics. Vegetable oil will put a shine on leather shoes. Use a damp cloth to remove any dirt, then run a soft cloth with a drop of oil over the surface to (literally) add polish. A Twister game mat makes a spot-on tablecloth for a child’s birthday party: Sticky spills and icing wash right off.

French Onion Soup with Cheesy Croutons

Ingredients:
6 medium onions
4 tablespoons butter
3 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons fresh thyme, finely chopped
Salt and pepper
1 cup dry white wine
1 quart beef stock
2 tablespoons Worcestershire sauce
1 baguette, ends trimmed, sliced into 16 rounds about 1-inch thick
1/2 pound Gruyère cheese, shredded
4 tablespoons good quality dry sherry (optional)


Preparation
Heat a heavy soup pot over medium heat while thinly slicing the onions. Add the butter to the pot and melt. Add the onions, garlic, bay leaves, thyme, salt and pepper and gently caramelize, stirring frequently, for 30 minutes. If the onions begin to brown too quickly at the edges before they caramelize, turn the heat down a bit. Deglaze the pan with the wine, then let reduce for 1 minute while stirring. Add the stock and the Worcestershire sauce and simmer for 15 minutes more.Meanwhile, place an oven rack in middle of the oven and heat the oven to 250˚F.Place a cooling rack over a baking sheet and arrange the bread slices on it. Toast the bread for 15 minutes. Switch the broiler on. Top the bread with lots of mounded cheese and broil for 2-3 minutes to melt the cheese.Ladle the soup into shallow bowls and stir in a tablespoon of sherry per bowl, if desired. Set four cheesy croutons into each bowl and serve.

Brides Wanted!!

As most of you already know I started my own business this summer as a wedding consultant. I just recently finished my proof book and am looking to grow this next year. If you know any brides/grooms that my want to meet and take a look at what I have to offer….Please let me know! My prices are based on a sliding scale (wedding size/budget) Open to work with all brides!!
I am really looking forward to jumping into this new advancer head first.

Thank for all your support!

Natalie Anderson-Prevatte

Tuesday, September 22, 2009

This Weeks 5 favorite things:


Ankle Boots
Fall Plaid Shirts
Sweet Chile Sauce
Veggie Chips
Seaweed Salad- Love it!!

Recipe of the Week

Simlpe Recipes = Simlpe Life!!

Top 11 Wedding web sites


http://www.saragabriel.com/ (Veils & Headpieces)


http://wwwhttp://.dragonflycakes.com (Favors)


http://www.plumparty.com (Party Supplies)


http://www.weddingpaperdivas.com (Wedding Invitations)


http://www.thesolemates.com (High Heel covers......The BEST bridesmaid gift)


http://www.etsy.com (Everything you could ever need)




http://www.gumdropcookieshop.com (Custom cookie favors)






http://www.feastcateringco.com (Catering/menu ideas)

Happy Fall