Sunday, November 28, 2010

First Time Fascinator

Luckily being a dance teacher allows me to play costume designer every once and a while.  Just last week I finished choreographing a modern/contemporary dance on one of my students.  I used the song "The Garden" by Mirah, the So You Think You Can Dance version!  If you don't watch SYTYCD, here's the original piece from the show, choreographed by Sonya Tayeh. 


This is the costume from the TV show.  I work at a conservative studio where this type of costuming is a no no!  Especially for 15 year olds!  So I took this feeling and went a new direction.  The story behind the piece is that the dancer is a jilted bride, who has evolved into a swamp creature.  I wanted a costume that was earthy, but a bit glamorous and I knew she needed a head piece.  And I had just the thing....well I would after I made it!  She needed a veil-like fascinator.  Since her costume is green and brown with a bit of black I used those colours.  Here is what I started with....


I wasn't sure what I was going to create the head piece on, but I started with a piece of elastic that would allow me to create a headband or just a backing.  I first removed the black rose from it's stem and cut away the extra plastic around the base so it would sit flat on the elastic. 
I attached the flower to the elastic with hot glue.

Next I pulled a few blooms off the hydrangea and put them on either side of the rose.  I attached these with hot glue too!

Next I cut a piece of tulle into 4 strips to create the "veil"

Then I haphazardly scrunched the 4 pieces of tulle together to create a tulle spray

I stapled the four pieces together/overlapped.  I made several of the sprays, some with longer pieces of tulle, so that they would be different heights behind the flowers

I then attached the tulle pouffes to the elastic behind the flowers or in between, where space provided.  I wanted the middle to be the highest point and taper out to the edges.  To finish it off I add a few rhinestones to the centre of the hydrangeas.  I added these so that when she is on stage, the jewels will catch the light and give a bit of glamour. 

Here's the finished piece!


Linking Up To



Beaded Christmas Trees

Where did November go!?!?!  I feel like it was just Halloween and all of a sudden we've kicked it into Christmas high gear!  Which is fine with me-I love Christmas.  Everything about it is wonderful :)  So after seeing these gorgeous beaded christmas trees, I thought I would go out an try my hand at them.

I started with 2 different sized styrofoam cones for my trees. 
does this happen to anyone else?  Why does Blogger flip my pictures sometimes?  I have resized them for web viewing!!!! This drives me bonkers-any insight would be appreciated!

I spray painted them silver just incase the beads didn't completely cover all the holes


I had purchased 32 christmas picks from Michaels.  Each pick had 10 beads on it.  I thought 320 beads would cover both trees.  Plus I had basically pawed through and bought all the picks in gold in that store!


Next I had to seperate the individual beads from the picks.  Talk about a mindless job!  I was glad that since the beads were on wires I would be able to skip a glue process and just jab the beads right into the the styrofoam!  I like effieciency!
 
Sorry for the sideways photos.....stoopid Blogger!

TA DA!  Sad thing is I used about 230 beads on this small tree!  Now I don't have enough to do the big tree.  So I am open to suggestions as to what I should do with the other tree?  Should I go to another Michaels and  look for more beads?  Or try something different? 



Wednesday, November 17, 2010

Bisquick Chicken & Broccoli Pot Pie

I LOVE this recipe. Last weekend I had made Lamb Goulash and beef stroganoff back to back and I realized I was falling back on making meals that consisted of a sauce and noodles or rice.  I was in a rut!  But what to make?  Then I remembered this super easy mock pot pit recipe!  Since you only have to bake it for half an hour you can be eating in 1 hour from starting!  So perfect!

WHAT YOU'LL NEED
 1package (10 oz) frozen broccoli
I never use frozen broccoli-always fresh.  You can use as much or as little as you like
1 1/3 Cup shredded cheddar cheese
2 Cups chunked cooked chicken breast
The last time I made this, I forgot to pre cook the chicken and tossed it in raw. It was totally fine!
2/3 Cup chopped onion
1 1/3 Cup milk
3 eggs
3/4 Cup Bisquick
1/2 tsp salt
1/4 tsp pepper

Heat oven to 400 F
Grease a 10" pie plate


Rinse broccoli (to thaw or wash).  If using fresh broccoli, cut into small bite size pieces.  Mix broccoli, chopped onion, cubed chicken and cheese in the pie plate. 









Beat milk, eggs, Bisquick, salt and pepper until smooth and pour over chicken mixture. 











Ensure to get the egg mixture throughout the pie plate.












Bake for 30-35 minutes until brown on top. 











You can add additional shredded cheese on top before baking! Yummy.

It's half quiche, half pot pie.  Serve with a fresh green salad! 








LINKING UP TO

Tuesday, November 16, 2010

Easy Cream Cheese Icing

The only reason any of us eat carrot cake and other not so hot muffins, cupcakes and squares is because of cream cheese icing.  Growing up, my mum would make sour cream cookies (sound disgusting, actually delicious) and my favourite part would be icing them with this icing and then decorating them with sprinkles.  See, she ONLY made these cookies at Christmastime in festive shapes, like Santa, a tree, candy canes... Anywho, I made pumpkin loaf muffins (from mix-I know I'm awful!) and wanted to ice them to make them uber yummy!  Here's my recipe for 5 Minute Cream Cheese Icing (pictures to come tonight!)

WHAT YOU'LL NEED
1 package cream cheese
(can use light version)
1 tsp. vanilla
1/4 C butter/margarine
1 C icing sugar

Allow cream cheese to soften-so take it out of the fridge 10-15 minutes before you start.  I also recommend using soft margarine, or letting it soften with the cream cheese.  Once softened, beat together the cream cheese and the butter with a wooden spoon.  I used a hand mixer and it was NOT a good idea. 
My margarine wasn't soft so it was a bit of a disaster!



Add the vanilla and blend.

Slowly add the icing sugar and blend.  Icing sugar tends to be lumpy, so you can sift it or just try to get rid of the lumps as you mix!  DO NOT dump the whole cup in at once...you'll regret it!  You can easily double this recipe if you have ALOT of goodies to ice.  My favourite thing about this recipe is that it is not overly sweet!  The ratio of 1 package of cream cheese to 1 cup of icing sugar is a good balance.  Of course, if you like something sweeter, add more sugar!

This icing is fabulous on anything, but especially on fruitcake, pumpkin loaf, carrot cake and sour cream cookies!  Enjoy!


Linking Up To:

Monday, November 1, 2010

Easy & Delicious Pumpkin Seeds

Half the reason I carve pumpkins at Halloween is so I can roast pumpkin seeds.  If you've never tried roasting pumpkin seeds, then you've come to the right place.  This was my first year too and they turned out great.  I tried two different recipes that my family had in our big pink recipe binder. ( I had to call home to get them first!) 


RECIPE 1- FROM THE NEWSPAPER
(which newspaper I dunno?)
Do not wash your pumpkin seeds
Stir seeds with 2 Tbl of olive oil &1-2 tsp of salt 
These measurements are per 2 cups of seeds, so if you have 4 cups, double these amounts etc
Spread the seeds out on a baking sheet and bake at 250 degrees Fahrenheit for 75 minutes....I did them for 1.5- 2 hours (whoops)  but that was fine.

THE RESULT = Crispy, salty pumpkin seeds.  They've got a great crunch and are a great alternative to potato chips or other salty snacks. 
And yes, I ate these shells and all!




RECIPE 2-DEB BLOCK'S RECIPE
(she's our neighbour from when I was a kid)
Rinse pumpkin seeds
Boil seeds in salted water for 10 minutes
Dry seeds on papertowl.
Toss seeds with 3 Tbl butter, 1 tsp Worcestershire sauce and 1 tsp salt
Spread the seeds on a baking sheets and bake for
1.5-2 hrs at 225 degrees Fahrenheit.

THE RESULT = Softer, saltier seeds that are easier to take out the their shells. 
But because they are softer you can eat these seeds whole if you like.

Ty liked recipe #2 and I preferred #1.  I liked the crunch and crispness of the first recipe, where Ty is a little more sensitive, so he like the softer seeds.  It's definitely personal preference.  Next year I will look for a less traditional recipe that involves other spices.
 I'd like to experiment with a Cajun recipe.

LINKING UP TO