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Please make your selection carefully as there are strictly no refunds or exchanges on PDF patterns. November 29, 2012 by Carolina Leave a Comment Looking for a unique bow to put on Christmas gifts this year?
If you want to pin these so that you have the instructions handy later, make sure that you pin from the original source. I saw this recipe for Snow Dough on The Imagination Tree when I was browsing through Pinterest earlier this week. After we made our snow dough, I filled small, wide-mouthed mason jars with the snow dough, and added a label. December 20, 2014 by Carolina Leave a Comment Do you ever wander through the bead aisles, looking at all the pretty beads? November 25, 2011 by Carolina Leave a Comment I’ve put up my tree and started decorating! Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. You could say that I've been working under pressure here (although as atmospheric pressure goes, it's technically the reverse). Speaking of pressure, fortunately, there's a tool here that helps mitigate all those problems, letting me cook in Bogota's thin air and get results the same as if I were back home at sea level in San Francisco. You could cook in the near vacuum of Mars' atmosphere with an electric pressure cooker and your soup would come out just fine. Pho, the Vietnamese soup of noodles and aromatics served in a clear, spiced broth, is really a great candidate for the pressure cooker. Traditional Pho, whether it's the chicken version I'm making today or a more involved beef pho (check out my full-blown traditional recipe here), starts by browning onions and ginger until nearly black, either over the direct heat of a flame, or in a pot (I prefer the pot method, as it's less messy and faster). Secondly, liquids heated inside a pressure cooker don't boil once they've come to pressure. Luckily Colombian food shares a few things in common with Southeast Asian food, namely the wide availability of chicken, cilantro, and onions, and I had no real problems finding the necessary spices and ginger. The only ingredient I couldn't find was rock sugar, and that can even be hard to find in Asian markets in New York or San Francisco. Once all of my ingredients were locked into the pressure cooker, it took no more than 20 minutes for them to finish cooking.
All it required was a trip through a strainer to remove the aromatics, and a quick skim to remove the foam and scum from the top (I left the chicken fat floating on top for flavor). I don't know about you, but that seems like a pretty good deal to me, particularly when the various inefficiencies of working away from home start to pile up.
September 15, 2014 by Carolina 1 Comment Looking for a different and creepy way to decorate your door this Halloween?

If you’re in the mood for Halloween crafting, check out these other fun Halloween crafts! If you make an eCheck payment, your pattern will be delivered once the payment clears (5-7 days). Full-size pattern templates are included with easy to follow instructions for joining pages to create pattern pieces. These washi tape flags are super easy to make, and you can whip up several in just a couple minutes.
Maybe you’re giving gift cards and want to dress up the envelope with a beautiful bow. If you want to use the same label, you can click here to print out a PDF of the snow dough labels I made.
And the Snow Dough really crunches and powders like real snow – without the cold or the wet! Attach the earring hook by opening the loop at the bottom of the hook, attaching it on, then closing the loop. Quick and easy to make, with only a few supplies (and double-stick tape instead of hot glue… so even the little ones can help out!), you can get the directions on how to make them over at Family Fun Magazine. Like 30 Minute Crafts on Facebook, Follow 30 Minute Crafts on Twitter, and check out 30 Minute Crafts on Pinterest.
For the past few weeks I've been writing and cooking out of my in-laws' apartment in Bogota, Colombia. I find it hard to even begin to think about cooking without my knives by my side, and though my mother-in-law's kitchen is well stocked, I still have to dig around to find the right pot or pan. A pressure cooker traps expanding vapors inside thereby effectively increasing the pressure on the liquid, allowing it to heat to a higher temperature before boiling. They use them for everything from beans to broth here, but today I'm doing something a little different and serving my in-laws a Vietnamese pho ga, a lunch that as far as I know is unavailable anywhere in Bogota. After all, it's really no much more than a simple broth with noodles in it, and as I've demonstrated in the past, the pressure cooker is the ideal vessel for making a clear, full-flavored broth. Next, you add water or broth along with aromatics: star anise, cinnamon, cloves, fennel seed, coriander seed, and some cilantro stems. First off, the high pressure environment of a pressure cooker allows water to heat well past its 212°F boiling point and allows meats to cook far faster. So long as you cool down your pot after cooking by running it under cold tap water before releasing the pressure (take care that many electric pressure cookers should not be placed under running water), you can cook a soup start to finish with virtually no bubbling at all. I was even surprised to find that the fancy supermarket near the apartment carried both fish sauce and rice noodles.
At home, I'll substitute with a brown sugar like Demerara or Muscovado, which offer flavor as well as sweetness. Even with pure water as my starting medium (store-bought chicken broth is unheard of here, though bouillon cubes are widely available), the soup came out with strong, rich flavors and a mouth-coating stickiness from the gelatin extracted from the chicken bones. Kenji Lopez-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking.

This spider wreath is simple to make, takes only a few supplies, and adds a little creepy and a little whimsy to your entryway! This is fun stuff, I found it in the craft aisle at Michael’s, and it it makes the perfect legs for this spider wreath! It is very important that you open your pattern, click “save as” and save the file to your computer as soon as you have downloaded the pattern. You can switch up your flags for different holidays or special occasions by using different washi tape… there are so many different colors and designs to choose from! Or you could be like me with a cat who chews on curling ribbon… This awesome paper bow is easy to make, looks beautiful, and you can even make them ahead to pop on packages as you wrap them! The clear makes it easier to read the label, but the glitter dimensional magic adds a little bit of fun to the top!
Its rich, fat-slicked broth and clean flavors punctuated with handfuls of aromatic herbs are at once exotic to Westerners, but familiar enough that they hit all the comfort food notes that we occasionally crave when traveling abroad. They're delightful people and Colombia is an incredibly rich and diverse country both from a cultural and a gustatory perspective.
Have I mentioned that there's an entirely different set of ingredients available down here, starting with vegetables and running all the way to cuts of meat? Add your chicken or beef, some rock sugar and fish sauce, bring the whole thing to a simmer, then settle down for a long, slow cook with plenty of babysitting and skimming to make sure that the broth comes out clear and the meat comes out tender. A chicken leg takes just about 15 to 20 minutes to cook down to fall-off-the-bone tender in a pressure cooker, a time savings of over 50%, all the while giving up plenty of liquid and gelatin to the broth. Less agitation means less cloudiness in the liquid, which means no skimming is really required for a broth that's not crystal clear, but clear enough to serve in mixed company without the need to apologize. Granted, they were the super-thin vermicelli-style noodle instead of traditional pho noodles, but they'll do fine in a pinch (I almost resolved to cooking angel hair pasta in water with baking soda to give them more of an Asian noodle flavor and texture).
Here in Colombia, I ended up using cubes of panela, a very simple sugar made by evaporating pure cane juice until it firms up with a deep caramel color.
The perfect amount of time to prepare the rest of the soup by soaking the rice noodles, picking and washing the herbs and bean sprouts, slicing up some onions and scallions, and cutting a couple of limes into wedges, which means that from fridge to table, this is truly a 30-minute recipe, including all ingredient prep.
A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold. We’ll make the houses and icing, our guests will bring the candy, and we’ll make some cute candy houses! And oh, let's not forget that we're at over 8,000 feet of altitude in Bogota, a fact that not only messes with my soups, doughs, and sweated vegetables, but also makes me want to sleep an extra two hours per night (which edges me into seven-hour, normal healthy adult territory). There're the obvious things for any kind of computer work: not being familiar with your workspace leads to inefficiency.
It's tough to edit photos on the small screen of my 11-inch MacBook Air when I'm used to my 27-inch monitor at home.

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