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flatware entertaining

“Water water everywhere” should be the theme for this week’s waterlogged spa – not only is The Evian Resort & Hotel Royal (formerly the Royal Parc Evian) situated on the awe-inspiring South Bank of Lake Geneva at the foothills of the Alps but. . . Spa Evian Source sits on the mineral springs that spit [...]

Source: http://spaaroundtheworld.wordpress.com/2011/02/04/royal-evian-resort-feature-spa-week-5/

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flatware entertaining Dinnerware Sets

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“Water water everywhere” should be the theme for this week’s waterlogged spa – not only is The Evian Resort & Hotel Royal (formerly the Royal Parc Evian) situated on the awe-inspiring South Bank of Lake Geneva at the foothills of the Alps but. . . Spa Evian Source sits on the mineral springs that spit [...]

Source: http://spaaroundtheworld.wordpress.com/2011/02/04/royal-evian-resort-feature-spa-week-5/

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flatware entertaining Dinnerware Sets

Have you ever wondered why people pay $4 or 5 for even a small bottle of water? Does it really taste better? Is it a packaging or marketing ploy? Is it really any better? This “watered down” version of wine party will not only answer these questions, but it’s also a fun way to help [...]

Source: http://spaaroundtheworld.wordpress.com/2011/02/11/how-to-throw-a-water-tasting-party-make-a-date-to-hydrate/

entertaining Dinnerware Sets tableware

 
Update your bookmarks and your RSS feeds and hold on to your hats… Dine and Dish is on the move!!

Hello friends! Dine and Dish is moving to a new home at www.dineanddish.net, and boy are our new digs gorgeous, or what!? I am so excited to be making a change. My home here on squarespace was lovely, but I feel like Jules over at the fabulous Everyday Design captured my personality perfectly with the new design… and she was done in like a day! Quick, affordable, amazing, talented….the list could go on. Jules, thank you again for your wonderful contribution!

The move has been absolutley effortless on my part. With a recommendation from Jules at Everyday Design, I hired Lauren from WebEx Hosting to do the transfer and I feel so blessed to have met her. She is such a great person with a fantastic sense of humor and personality…an instant friend! Please make sure to check Lauren out at BloggedIn News & Networking. We are partering together to do a fun menu segment at BloggedIn, so stay tuned!

If you like what you’ve seen here at my Squarespace blog, I hope you will consider joining me over at my new home! I’ve loved having you on this journey and look forward to our continued relationships.

Source: http://dineanddish.squarespace.com/dine-and-dish-blog/2008/4/11/hold-on-to-your-hats.html

flatware entertaining Dinnerware Sets

Sourdough is amazing.  Every time I work with it I am in awe of its ability to leaven baked goods with such ease despite the absence of those little yeast packets from the grocery store.  I do find though that many people get frustrated when working with sourdough–perhaps the most common complaint is that loaves of bread turn out small and dense rather than light and fluffy.  But you can make light and fluffy bread!  Here are three important techniques to get you there:

Be sure your yeast is fully active before baking. If your sourdough starter has been stored in the fridge, it has been living in a dormant state.  Plan to feed the culture at least three times 8-12 hours apart prior to baking. By the third feeding you should have light, bubbly starter that’s doubled in size within 2-8 hours of being fed.  Proper ratios are helpful here so check out this article on feeding your sourdough starter.

Knead your dough well to activate the gluten. It is very important to allow the gluten to fully develop so thoroughly kneading the dough is a critical step.  If you are kneading by hand, plan for a minimum of 20 minutes (you can take breaks–such as kneading for 5-10 minutes at a time).  If you are using a mixer to knead, check the dough often to ensure it’s not overheating (which can damage the yeast) and stop the process once the gluten is well developed.  While there isn’t any danger of over-kneading when kneading by hand, mixers can abuse the dough if not watched.  To determine if the gluten is adequately developed, perform the “window pane test”.  Take a piece of dough and stretch it between your fingers.  If the gluten is sufficiently developed, the dough should stretch thin–so you can see light through it–without the dough breaking.  If it breaks before it can be stretched thin, keep kneading.

Plan for a long proofing (rise) period. As a natural yeast, sourdough tends to take significantly longer to rise than bread made with commercial yeast.  Timing is dependent on the specific starter and conditions in your home so until you have determined the best rise period for your particular starter, plan for a 4-12 hour rise period (if you desire more sour bread, plan for 12-24 hours).

Source: http://www.culturesforhealth.com/blog/2011/01/26/light-and-fluffy-sourdough-bread

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This recipe for glazed ham is easy to make in the crock pot. What You Need: 3 to 5 lb. cooked ham 1/2 cup brown sugar, packed 1 tbsp Dijon mustard 3 tbsp orange juice 1 tbsp cold water 1 tbsp cornstarch How To Make It: Place ham in a medium sized crock pot (3-1/2 [...]

Source: http://www.thecrockpotblog.com/sweet-mustard-glazed-ham/

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