Completed showing our line of Reed & Barton baby cups. They are all engravable. Silver baby cups are very traditional. Silver is anti-septic by nature and very cool and soothing to teething gums. Silver spoon or cup might sound extravagant but it is a true gift for the child and helps give the parents a little bit of quiet!
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Instructors
Robert DeBinder, a Knoxville native, learned the
...Our Cooking Class Instructors
Mary Aebischer, a native of Mexico City, is presently living in New Mexico. Aside from teaching at UNM, she continues to teach cooking classes while finishing her book on Regional Cuisines of Mexico.
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and
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Care and Precautions for Porcelain
Porcelain is a material that is perfectly suited to everyday life. It can safely be put in the dishwasher, which will not hurt the decoration, but give it a radiant shine.
Great care must be taken when putting a porcelain dish in the oven. 1400°C fired porcelain can withstand your oven's 300°C, but not thermal shocks. When you take it out of the oven, do not run cold water on it and avoid putting it on a cold surface, lay it on a wooden or material-
...Look for us in the spring issue of Martha Stewart Weddings! We're on page 234 in the Registry section.
"Reminiscent of Victorian botanical prints, Mottahedeh's "Nut Leaf" dessert plates feature motifs from chestnut, hazelnut, pecan, and oak trees. {$285 for 4, mottahedeh.com via MyRegistry.com}"
These finely detailed botanical drawings in rich shades of green, highlighted and edged with 22k gold, will enhance an afternoon tea or special dinner. The set of four
...Want to know how to make these? Want to know how they taste?
These are Chocolate-Strawberry Ganache Bars. The recipe came from The New York Times. Click here for the full recipe and a little video (CLICK), or keep reading for the recipe. (The original recipe is a dark chocolate-cherry, but I used what I had and that was strawberry jam.
Ingredients:
150 grams all-purpose flour (about 1 1/2 cups)
90 grams confectioners' sugar (about 3/4 cup)
26 grams unsweetened cocoa powder (about 1/4 cup)
1/2
Revol cups featured in Canada’s Style at Home magazine
“Hot Mess – It’s hard to resist the perfectly imperfect form of this design classic, available in tons of colors.”
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