If you are in Maine tomorrow, come join us for soul food and jazz at the University of Southern Maine. Here's a preview of one of the dishes from Maine 207: collard greens.
Mange à Trois
Mange à Trois Chef Wheeler del Torro poses the question "Is food art?" in his new series Mange à Trois. In this unconventional event, chef del Torro examines pieces from three artists and shares his interpretations of their works through his chosen medium: food. Accessing art through the palate encourages a fresh perspective and opens it to both new and seasoned audiences.
Series 1: New York
Origin-of-Cotton_759
At once buoyant and creative, furious and raw, New York of the 1980s was the artist's canvas. Graffiti artists covered its walls while others incorporated the street's gritty reality into their art. The quest for innovation drew from all traditions, relentlessly questioning, melding and adapting.
jean-michel basquiat
The works of Andy Warhol, Jean-Michel Basquiat and Francesco Clemente exemplify the spirit of the time. In their collaborative works, Warhol provided the foundation rooted in the collective visual memory while Basquiat added a burst of energy in aggressive forms and overwhelming patterns. Clemente in turn employed bright colors as well as sinister tones, overlapping and merging with the edges of the canvas.
Andy Warhol Self-Portrait with Skull 1978
Through the senses of taste, smell, and touch, del Torro interprets and creates art. Like Basquiat, del Torro uses the flavors of the street as modes of expression. This innovative lecture and food experience guides participants through solo and collaborative works of art from Warhol, Basquiat and Clemente while treating them to del Torro's culinary interpretations of their artistic aesthetic.
Luther Campbell Chef Battle in Miami
Luther Campbell
On March 16th, after a one day business bootcamp, I am looking forward to taking on rapper and record label owner Luther Campbell. Uncle Luke and I will have one hour to create a dish featuring a secret ingredient. Our dishes will be judged by a panel of celebrity and food experts.
The battle will take place at the Shore Club in Miami at 7 pm on Saturday, March 16th.
Shore Club
Tickets are available now through Eventbrite at http://unclelukebattle.eventbrite.com/. A portion of the proceeds will be donated to Morehouse College and Women of Tomorrow.
Unauthorized Underground Django Cookbook March 16th
Django unchained cookbook flyer Wheeler del Torro
Coming Soon!
Inspired by the film Django Unchained, I am finishing up a ecookbook with 50 new recipes. the unauthorized Underground Django Cookbook will be out on March 16th. The launch of the book will take place in Miami at the Shore Club March 16th with special guest Luther Campbell. Uncle Luke will be joining me for an Iron Chef style battle with celebrity and food expert judges.
If you will be in Miami (or can make it out!) tickets are available here. Check back soon for special deals for members of our mailing list to pre-order the book.
I will be previewing recipes from Django under the recipe tab soon!
Sweet Potato Battle
Biz Markie vs Wheeler del Torro Chef Battle vegan chili
Photographer and freelancer Josh Reynolds came out to 3 Scoops this weekend to document the Iron Chef style battle between Biz Markie and I. His slide show on Boston.com has highlights from the night.
"Boston-based chef and cookbook author Wheeler del Torro worked on pot of vegetarian sweet potato and black truffle sloppy joes during a chef battle with hip-hop artist and Yo Gabba Gabba! contributor Biz Markie at 3 Scoops Cafe in Brighton on Jan. 26. The event aimed to raise money for the ice cream shop."
Hey Dig
I had a great talk with Jacqueline over at Dig. Check out her article in Dig Boston (and follow her @jacquelinedole for great pictures of her beautiful pastries).
IRON CHEF BRIGHTON: BIZ MARKIE VS. WHEELER DEL TORRO
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On Saturday January 26, Boston’s chef Wheeler Del Torro will take on acclaimed rapper and Yo Gabba Gabba! star Biz Markie in a soul food themed cook-off. Yes, that’s right, Biz Markie.
Unbeknownst to us, Markie has developed a knack for nutrition and now has a career teaching healthy cooking classes.
Just in time for Black History month, the event aims to raise funding for the expansion of Brighton’s3 Scoops Ice Cream Parlor, where Del Torro acts as a menu consultant. The cafe is hoping to broaden its offerings and begin serving healthful, savory soul food classics. The cooking competition will be much like its televised inspiration: a secret ingredient, one hour to prepare the dishes, and a panel of expert judges.
I spoke with Chef Wheeler about his vegan tendencies, D’Jango Unchained, and asked whether Biz is a threat in the kitchen or if he really is, “Just a Friend.”
“I want to break the misconceptions about the vegan diet, the vegan attitude. I’m not a little hipster—I’m a bigger guy,” Del Torro says. He explains that especially today, there are numerous cooking techniques that make consuming meat no longer necessary.
“By enhancing the natural flavor of vegetables with spices and ingredients like truffles, you create healthy dishes that give you energy.”
Describing his style as a twist on soul food and American comfort food, he tells me about “veganizing” dishes that appear on other restaurants menus, such as Red Rooster’s fried yard bird chicken. In addition to putting his interpretation on dishes from today, he’s currently writing a D’jango Unchained-influenced e-cookbook.
But what about Biz?
“Biz has always been interested in healthy eating. Being on tour, he learned to make eating healthy a priority, to stay conscious of his eating,” he explains. “But he’s at a severe disadvantage.”
IRON CHEF BRIGHTON SATURDAY 1.26.13 SOLD OUT 3 SCOOPS CAFÉ 403 WASHINGTON ST. BRIGHTON @BIZMARKIE BIZMARKIECHEFBATTLE.EVENTBRITE.COM
Describing his style as a twist on soul food and American comfort food, he tells me about “veganizing” dishes that appear on other restaurants menus, such as Red Rooster’s fried yard bird chicken. In addition to putting his interpretation on dishes from today, he’s currently writing a D’jango Unchained-influenced e-cookbook.
But what about Biz?
“Biz has always been interested in healthy eating. Being on tour, he learned to make eating healthy a priority, to stay conscious of his eating,” he explains. “But he’s at a severe disadvantage.”
IRON CHEF BRIGHTON SATURDAY 1.26.13 SOLD OUT 3 SCOOPS CAFÉ 403 WASHINGTON ST. BRIGHTON @BIZMARKIE BIZMARKIECHEFBATTLE.EVENTBRITE.COM
The word is in from Baltimore
Baltimore blogger and food aficionado The Minx enjoys our new line of chocolate sauces. Read here review here and check out her twitter @daMinxy1.
Wednesday, January 23, 2013
Chocolate Sauce
When I received an e-mail asking if I'd like to sample some chocolate sauce, I responded with a resounding, "yes!" I loooove hot fudge, and have been searching for the ideal stuff for years. When I was a kid, I adored the hot fudge sundaes at Read's drug store. When I became an adult, I felt that the best hot fudge was served at Marconi's. Unfortunately, neither establishment exists today - huge losses for hot fudge lovers in Baltimore.
Chef Wheeler del Torro's hot fudge, which is sold through his Etsy shop and at 3 Scoops in Boston, hit all of the right notes for me. When cold, the sauce is very thick, with a pleasing grainy texture (like Marconi's), and is lovely when eaten directly from the jar. When heated and spooned over ice cream, the texture is smoother but the flavor is no less intensely chocolate. Adding a maraschino cherry to the top gave me Read's flashbacks.
But wait - there's more. Not only does Chef Del Torro make some lovely plain hot fudge, but he also produces small batch chocolate sauces in flavors like 7 Chocolate, Mayan Mint, Jamaican Hot Chocolate Pepper, Rose, Coconut, Orange, and Salted Chocolate - all of which have got to be scrumptious. I'm especially curious about the Rose and Jamaican Hot Chocolate flavors. If anyone out there gives them a try, I'd love to know what you think about them.
Valentine's Day in Maine
I am looking forward to spending Valentine's Day celebrating Black History Month in Portland, Maine. Thank you for sharing the event Avery!
Dishing on food and drink news
Vegan soul food served in celebration of Black History Month
Friday January 18, 2013 | 11:56 AM
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Vegan soul food from Wheeler del Torro
Do your heart some good when Chef Wheeler del Torro comes to Portland on Valentine's Day to dish up vegan eats as part of the free "An Evening Celebration of Soul Food and Jazz Music." The owner of the micro-creamery Wheeler's Frozen Desserts in Boston, a sought-after caterer and the author of "The Vegan Scoop," del Torro is interested in food justice and how food connects us with our heritage. He's also a proponent of obtaining health through food.
On Feb. 14, del Torro will show how to make a soul food inspired vegan menu of bourbon candied yams, black truffle mac and cheese and Southern braised greens, composed of beet, collard and dandelion greens. Audience members will get to sample the dishes.
A musical performance by jazz and blues singers Lorraine Bohland and Olivia Crupi and pianist Terry Foster will follow del Torro's cooking demonstration.
The event is presented by the University of Southern Maine's Office of Multicultural Affairs as part of the school's Black History Month celebrations.
The cooking demonstration and concert takes place at 5:30 p.m., Feb . 14 at the Wishcamper Center on the University of Southern Maine's Portland campus. A reception will take place during intermission. For more information, call 780-5798.
Food and Relationships
Global Business Hub header
Check out this great article from Boston.com by Patty Katsaros about making connections through food. Look for more of her events at Kitchn Table and 3 Scoops. Pairing food with lasting connections
By Patty Katsaros
While you may appreciate cuisine and even consider yourself a foodie, you may not have contemplated the role food has played in building your relationships. The experiences shared while breaking bread are often the most memorable. Food brings people together in a most meaningful way. In business, however, we often lose sight of this little gem when organizing customer or employee related events. We focus instead on how to bring people in, whom to invite, even what content to provide - but the food is often an afterthought at best!
Boston pop-up restaurant affairs, often held at a secret location with a surprise menu, bring together a diverse group of curious guests. I have seen firsthand how the collective experience serves to open people up. Diners share stories, express opinions and even begin friendships as they relate to the cuisine. Chef Wheeler Del Torro , a Boston based pioneer in creating unique pop-up gatherings, thrives on this interaction: “There is nothing more rewarding than watching food melt away the walls people instinctively put up when in a room with strangers. Great cuisine is a natural conversation starter.”
So why not consider making food the centerpiece of your next event? It may cost you more than those veggie trays or cheese plates, but the benefits that come from creating a memorable experience will be more than worth it! Just as dinner parties break down barriers, an event that revolves around food fosters discussions that extend beyond business. The connections created lay the foundations for the meaningful relationships key to success and sustainable growth. You develop a deeper understanding of your guests as people and not just clients or prospects. Who they are outside of the office invariably shapes and informs how they relate to you and your company’s product. Uncovering this enables you to provide value uniquely suited to your client and to establish trust so important to both parties.
Here are some quick ideas for your next event:
Create your event goals first then consider how food will help you meet your objectives. For example, if you want to increase interaction between your team and clients, have your staff serve creative appetizers that require explanation.
If value is created by guests interacting with each other, facilitate the process with participatory food prep stations or a short pre-meal cooking class.
To remind clients of your expertise and leadership, feature food experts to educate your guest on the origin of the food served. You could assist the lecturer and facilitate the Q&A.
Serve a variety of unique items to accommodate varied tastes and dietary restrictions while encouraging discussion
Patty Katsaros, a Boston World Partnerships (BWP) Connector and founder of P.H. Koules Consulting, helps companies engage their clients and prospects with custom, targeted events. Her Art of Networking series brings together top Boston professionals for fantastic food and meaningful connections.
January 26th Chef Battle with Biz Markie
If you are in Boston this Saturday, January 26th, come check out my chef battle with rapper Biz Markie. Here's how Grub Street explained the event:
80's Rap Icon Biz Markie Will Compete at a Brighton Cook-Off
Chef Biz.Photo: Facebook/Biz Markie
"Yeah, we were surprised, too. But the man behind such enduring classics as "Just a Friend" has what you need: food! Yes, Markie is also a health food nut; he even teaches healthy cooking classes in Washington, D.C. He'll go up against chef Wheeler del Torro at 3 Scoops Cafe (403 Washington St., Brighton) on Janaury 26 at 7 p.m., whipping up soul food with secret ingredients in honor of Black History Month.
Dishes will be judged by a panel of experts. Singing is optional. No, it's not quite Charlize Theron on Top Chef, but still. Would MC Hammer ever do this?"
Tickets to this incredible event are available through Kickstarter for any pledge over $10. Just make your pledge and email rayna [at] kitchntable.com.
Lecture and Tasting at African American Museum in Philadelphia
Saturday, February 2Lecture and Tasting with Chef Wheeler Del Torro ~ 1 – 3p
Sit back and relax while food historian, author and lecturer Chef Wheeler del Torro discusses soul food through the lenses of history, culture and gastronomy, then prepares and shares samples with 30 lucky visitors. This presentation discusses the African heritage of this uniquely American cuisine, its generational interpretations and its significance as food that confers centuries of cultural heritage, while also presenting options for creating healthier interpretations of familiar dishes.
Wheeler del Torro divides his time exploring issues of food justice and the historical and cultural links between food and community. He encourages his guests to live healthier, more connected lives through food. His passion for cooking and lifetime of experiences around the world inspired him to host dinner parties, create an innovative gourmet non-dairy ice cream line, open Wheeler’s Café & Dessert Bar in Boston in 2007, and write his first book The Vegan Scoop, currently available in bookstores world-wide.
Free With Museum Admission. Space is Limited and Registration in Required. To Register, Visit: www.aamp.ticketleap.com/chefwheeler
Cooking demonstration during First Thursday at the Wadsworth Atheneum
- Event:
- First Thursday: Deb Sokolow / MATRIX 166
- Start:
- February 7, 2013 5:00 pm
- End:
- February 7, 2013 8:00 pm
- Category:
- Film, Music
- Updated:
- December 4, 2012
- Venue:
- Wadsworth Atheneum
- Phone:
- (860) 278-2670
- Address:
-
600 Main Street, Hartford, CT,06103, United States
Join us for the opening of Deb Sokolow / MATRIX 166! Listen to world music by Mikata, try your hand at a cartoon with nationally renowned Hartford cartoonist Joe Young, take a tour with artist Deb Sokolow, enjoy fashions from Stackpole’s & Tuesday’s, join Chef Wheeler Del Torro for a cooking demo and tasting (seating limited), sample beer with a free tasting by the Olde Burnside Brewing Company, and watch the thriller Skyfall. The Museum Café will be open for dinner (reservations recommended). $5; free for members and students with ID.
Join us the first Thursday of every month for extended exhibition hours, cocktails, music, art-making activities, a film and more!
Lecture at the Culinary Arts Museum
Johnson and Wales University
Visit us in Rhode Island at the Culinary Arts Museum at Johnson and Wales University for a celebration of food and African American culture. The event is free and open to the public.
Lecture by Chef Wheeler del Torro at the Culinary Arts Museum:
“Slavery to Freedom at the Kitchen Table:
a Historical Look at Soul Food from 1830-1975”
PROVIDENCE, R.I. — January 2013 —The Culinary Arts Museum is pleased to announce that Chef Wheeler del Torro will be on campus to deliver a lecture which encompasses a historical and anthropological look into the study of Soul Food.
Wheeler del Torro began his investigation study of food while growing up in Jamaica. Whipping up hot chocolate “tea” and other Jamaican specialties with his father, he observed the associations between food, relationships, and imparting cultural heritage. “I have always been fascinated with the concept of food as a vehicle to prompt connections between people and to communicate history, values, and relationships,” says Wheeler.
Since leaving Jamaica, del Torro has lived in Boston, Philadelphia, New York, London, Paris, and many places in between. His passion for cooking and lifetime of experiences around the world inspired him to host dinner parties, create an innovative gourmet non-dairy ice cream line, open a café and dessert bar, and write his first book The Vegan Scoop, currently available in bookstores world-wide.
In addition to running his businesses, Wheeler del Torro is sought after for motivational and informative lectures, as well as consulting businesses and authors. During his appearances, del Torro shares his inspiring story, unique perspective, wealth of experience, and insight into building innovative green businesses. Del Torro particularly enjoys bringing his message to students and entrepreneurs, encouraging them to create their own paths to success in the ever-changing business world.
This lecture is free and open to the Johnson & Wales community and the public. Due to limited seating, it is a first-come, first-served event. The lecture will be held in the museum theater on Tuesday, February 12, 2013 and will begin at 6:00 pm. Please call the museum at 401-598-2805 with any questions. For more information about Chef Wheeler del Torro, please visit his website, www.wheelerdeltorro.com.
Location & Directions
The Culinary Arts Museum is located at 315 Harborside Boulevard on the Providence and Cranston city line, in Rhode Island. From I-95, take Exit 18 and follow the sign to Allens Avenue. At the traffic light, turn right onto Allens Avenue and go straight for one mile. The street name will change to Narragansett Boulevard; continue straight. Turn left after the Shell gas station at the traffic light onto Harborside Boulevard. The Museum is located in the first building on the left. Parking is available in front of museum.
Johnson & Wales University (JWU), founded in 1914, is a nonprofit, private, accredited institution with campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, JWU offers a broad range of undergraduate and graduate degree programs that inspire professional success and lifelong personal and intellectual growth by integrating arts & sciences and experiential education with leadership and personal development opportunities. For more information, visit www.jwu.edu.
Black History Month celebration in Portland, ME
Black History Month Celebration in Portland Maine with Wheeler del Torro
We are looking forward to joining the Black History Month celebration in Portland, Maine at the University of Southern Maine. The event is free and open to the public - I hope we see you there!
Entree to Black Paris
I recently had the pleasure of being interviewed by Monique Wells of Discover Paris! on the Entree to Black Paris blog. Read the full interview here.
Chef Wheeler Del Torro on Cooking in Paris
I had the pleasure of making the acquaintance of
virtually, after he contacted Discover Paris! about taking an Entrée to Black Paris walking tour over the Christmas holidays. He currently lives in Boston, where he operates the underground restaurant called Pharmacie at
.
When I learned that Chef Del Torro hails from Jamaica and that he had cooked professionally in the City of Light, I immediately asked him for an interview. Here's what he has to say about Paris and its place in his culinary career and vegan lifestyle.
************
ETBP: When did you come to Paris? WDT: My adventure in Paris began when I came to the city in the late 90s. The city was a lot different then. I graduated from high school and moved here with my girlfriend at the time, Max, who was born and raised here. I was so in love. You know how amazing French women can be. Paris is amazing - this city taught me how to cook, how to host a proper dinner party, how to slow dance… and I think the most important thing was just how to enjoy life.
ETBP: How long did you live here? WDT:I had planned to stay for a few months in the summer, but returned to the States 3 years later. I would go home for holidays and birthdays, but that was it. I didn’t want to miss any of the action in Paris. Time just seemed to fly. I spent the time exploring antique shops, markets, bookstores, cafes, and of course, learning how to cook.
ETBP: Where did you work here? WDT: I hosted dinner parties around the city. Also in Nice and Sarlat.
ETBP: Talk about your Fillet of Soul dinners. Where were they held? WDT: Our Fillet of Soul dinners began as book club in the 6th, where I was living at the time. I was trying to expand my social circle, because I had just moved here and didn’t know one person outside of my girlfriend’s family. My idea was a conversation about the book and a meal. I invited people who I wanted to be friends and acquaintances with. The Internet, word-of-mouth and my passion about books and culture helped grow the book club into a bi-weekly dining event. As they grew, we expanded into larger flats (homes) around the city, and included music and sometimes performance art.
ETBP: Who would attend? WDT: Our regular group was a mix of young professionals, budding artists, poets, rappers, and students. We would also reach out to innovative young chefs and entrepreneurs.
ETBP:Your Web site talks about you selling desserts to nightclubs and to high profile events and parties as your reputation grew on the Paris culinary scene. What types of desserts did you sell? WDT: I provided my Black Label desserts, which have alcohol infusions. I created a variety of flavors ranging from a Dom Perignon champagne sorbet to a Kahlua cookies and cream.
ETBP: How long have you been a vegan? WDT: I have been vegan for over a decade.
ETBP: Describe how you came to embrace the vegan diet / lifestyle. WDT: I worked for a banker as a private chef. His doctor gave him the option to radically change his diet or face another heart attack. To help encourage him to change his diet, I made a substantial monetary bet with him to see who could be vegan the longest. I have been vegan ever since.
ETBP: What are some of your favorite vegan eating establishments in Paris? WDT: The Gentle Gourmet is my current favorite. They have delicious options for every meal of the day and have been at the forefront of introducing the concept of “vegan” to Paris. For a casual meal, I like SOL Semilla in the 10th.
ETBP: What would you advise vegan tourists who visit Paris regarding eating? WDT: Enjoy Vegan Paris! There are many great vegetarian and vegan restaurants springing up around the city. Check online with the blogs Vegan Paris, My Vegan Paris Adventure, and the Paris Vegan Meet Up Group. For supplies ranging from groceries to toothpaste, visit the team at Un Monde Vegan.
ETBP: Do you cook non-vegan foods for your clients? WDT: No, I like the opportunity to challenge and surprise my clients with the many possibilities of vegan food.
ETBP: Compare the London culinary scene with that of Paris. WDT: As a person who travels about two weeks out of each month cooking and entertaining, you can tell a lot about a city and where people are culturally, from the types of people who show up at pop-up dining events. Because I create underground temporary restaurants, which gives me the flexibility to collaborate with local chefs, I would have to say both cities are on the move and producing some amazing young chefs that are going to transform the culinary landscape for the foreseeable future. For the record, Paris does stand out. It is the epicenter of beautiful women (and men) willing to experiment with food.
ETBP: When you came to Paris, did you establish contact with the Jamaican community? WDT: I ventured over to Little Africa and made friends, but I didn’t connect specifically with the Jamaican community. However, many people from the Islands reached out to me because of my jerk sauce. They used to tell me it reminded them of home. I remember at one of my events an older woman started weeping while eating a jerk dish I made. I didn’t know what to make of it; I thought maybe it was too spicy for her. I asked her if she was okay. She told me she hadn’t tasted anything like that since her grandmother had cooked for her as a child.
ETBP: Are there any other national cuisines that have influenced your culinary style? WDT: Other types of cuisine constantly inspire me. Many of my recipes are fusions of different cuisines like soul food with Asian elements or West African street food with traditional French fare. I often do tapas, which can be very experimental depending on who I’m cooking for.
ETBP: What is attractive about the city of Boston as a home base for you and your business? WDT: Boston has over 50 colleges and universities that attract the most brilliant and creative students, professors, entrepreneurs, and people from around the world. You could be riding in subway and hear people talking about quantum physics and the person next to you chatting on the cell phone about their second round of financing for their biotech startup. My offices are sandwiched between Harvard on one side and MIT on the other, which keeps me stimulated and creative. Boston also has a large French community, with an activecultural center hosting events and classes almost every day.
The Gentle Gourmet 24 Boulevard de la Bastille 75012 Paris Telephone: 01 43 43 48 49 http://gentlegourmetcafe.com/ Metro: Bastille (Lines 1 and 8), Quai de la Rapée (Line 5)
Sol Semilla 23 rue des Vinaigriers 75010 Paris Telephone: 01 42 01 03 44 http://www.sol-semilla.fr/ Metro: Jacques Bonsergent (Line 5)
Saturday, January 19th - Pop Up with Jump N Funk
jumpnfunk logo
Nigerian Street Food Pop Up Fortified by Jump N Funk
The "Felabration" at Drom in NYC seeks to satisfy the five senses with a special Martin Luther King Jr. edition of Jump n Funk. The pop up event features music from DJ Rich Medina, stunning visuals from Mark Hines (The Marksmen), live percussion by Juan Carlos Izaguire and the legendary Leonard "Doc" Gibbs and Afrovegan Nigerian street food from Wheeler del Torro all celebrating legendary musician and activist Fela Kuti.
Afrovegan street food from Wheeler del Torro
The pop up is open to bloggers and members of the press. To request an invite, email rayna[at]kitchntable.com.
Decorating Tip: Natural Tree Decorations
natural tree ornaments
I wanted to share these tips from Renae Wortz at Mom Colored Glasses with natural decorations you can make at home. They are eco-friendly and fun party activities.
Trim a Natural and Fragrant Christmas Tree with these Easy DIY Ornaments
Cut-out Cinnamon “Cookie” Ornaments
2 cups of all-purpose flour
1 cup of salt
1/2 cup of ground cinnamon
1 teaspoon of cinnamon oil (you can find this in the baking section of the grocery store)
1 cup of water
Christmas cookie cutters
Ribbon (for ornament hanger)
Miscellaneous craft supplies (optional)
First, mix all the dry ingredients together with a spoon.
Add the cinnamon oil and then the water, pouring in a little at a time. You want it to be similar to the consistency of cut-out sugar cookie dough – well-formed, not crumbly but not too tacky to the touch. You will want to taste the dough because it smells so good, but TRUST ME! While it is non-toxic, it does not taste very good! Cover the bowl and refrigerate the dough for 1-2 hours.
Due to an especially crafty urge, a smattering of the Christmas spirit and the fact that my two-year-old was taking a lengthy snooze, I decided to create a few more ornaments while waiting for the dough to firm-up in the fridge.
I recently came across this idea on (none other than) Martha Stewart’s website for making dried orange slice ornaments. Eureka! Natural and Yummy-Smelling! All you do is slice up a few oranges into 1/4-inch rounds and bake them in a 175 degree oven for 4 hours. I sliced up a few and popped them in the oven. That was easy!
While looking for a snack (since I still had time to kill) I came upon this bag of fresh cranberries waiting to be made into delicious cranberry sauce for Thanksgiving dinner. Hmmmmm, maybe I can make an ornament with them…
How about a cranberry wreath ornament! After searching for some wire in my messy craft supply closet, I cut a piece about 12 inches long and began threading cranberries onto the wire.
This was surprisingly easy! In less than two minutes I filled the piece of wire with cranberries leaving 1 1/2 inch tails at either end. I then formed a circle with the wire, twisted the wire tails together to secure and added a bow and hanger. Ta-da!
After an hour of crafting, kitchen-cleaning and snacking, I’m back to the cut-outs. Roll out the “cookie” dough with a rolling pin to about 1/4 inch thickness and then cut out Christmas shapes using the cookie cutters.
Now, poke a hole at the top of each “cookie” for adding a ribbon hanger. I used a cake decorating tip which worked great.
Bake the ornaments at 250 degrees for 1-2 hours, until they are firm to the touch. After cooling completely, slip a ribbon through the ornament and hang it on your Christmas tree!
I’m picturing a fresh spruce tree, covered with cinnamon stars, citrus slices, cranberry wreaths, popcorn garlands and maybe some vintage Christmas postcards made into ornaments….hmmmm, and how about a burlap tree skirt? The perfect all natural and wonderfully fragranced Christmas tree!
I had a fun afternoon making these fragrant ornaments (my house already smells wonderful!)….and will also feel good about how I decorate my Christmas tree this year. Here’s to a “greener” Christmas!
Read the whole article here: http://momcoloredglasses.com/healthy-living/green-lifestyle/trim-a-natural-and-fragrant-christmas-tree-with-these-easy-diy-ornaments/
Apple Cider Ice Cream
Looking for any easy vegan palate cleanser or dessert? Or perhaps a healthy finish to a lavish meal? Try this Apple Cider Vegan Ice Cream.
Apple Cider Ice Cream
Apple Cider Ice Cream
- 1 cup (235mL) soymilk, divided
- 2 tablespoons (16g) arrowroot powder
- 1 cup (235mL) organic apple cider
- 2 cups (470mL) soy creamer
- ¾ cup (150g) sugar
- 1 tablespoon (15mL) vanilla extract
In a small bowl, combine ¼ cup (60mL) soymilk with arrowroot and set aside.
Combine apple cider, soy creamer, remaining ¾ cup (175mL) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600g).
Thanksgiving Table Scape Tips
Check out these useful tips from www.sheknows.com for Thanksgiving table scape tips on a budget by Heather Barnett.
BEAUTIFY YOUR TABLE
ON THE CHEAP
Tired of using the same ragged cornucopia you put on the Thanksgiving table when your son was 5? If it's time to update your holiday tablescape, don't blow your budget on a centerpiece you'll only use once a year. Try these modern ideas to give your Thanksgiving dinner those final touches without breaking the bank.
You want your Thanksgiving tablescape to look festive and fun, but man are those Thanksgiving pieces expensive. Instead of buying a high-end centerpiece, try these beautiful (and cheap) ways to decorate.
Fancy tablecloth and linens
You may want to splurge a bit on the tablecloth and linens so they last, but don’t buy a Thanksgiving-themed set. That means you can only use it at Thanksgiving.
Instead, go for plain designs in fall colors that you can reuse all year. Browns are great because they can be used for elegant place settings any time of year. You can even choose slightly more decorative linen napkins that have simple plaids, stripes or embellishments.
Find the complete article here.
Wednesday - November 21st - Private Dinner Party; Orlando, FL
Wheeler will be in Florida November 21st for private dinner party in Orlando.