What are you thankful for this year?
Tuesday, November 26, 2013
Monday, November 18, 2013
Microwaved Thanksgiving Meal
Posted by The Stratum On Highland on 11:07 AM
Are you not a great cook? Did you know that you could make an entire Thanksgiving meal in a microwave? It is possible. Check out the story and the instructions below. You can learn more at the WashingtonPost.
MY MICROWAVED THANKSGIVING MENU
* Pecan Pesto Roasted Turkey Breasts (recipe)
* Sweet Potatoes with Apples & Cranberries (recipe)
* Watergate Salad (recipe)
* Stuffing
* Cranberry Sauce
* Mashed Potatoes and Gravy
* Cranberry Spritzers
* Hawaiian Sweet Rolls
* No-Bake Pumpkin Pie with Gingersnap Crust (recipe)
DAYS BEFORE
The key to effortless, sophisticated entertaining is planning ahead, making lots of lists and googling things like "how to microwave a turkey."
Right away, I found the USDA's fact sheet for "Turkey: Alternative Routes to the Table" which reassured me that "turkeys can be successfully cooked in a microwave oven."
The basics: Do not stuff your soon-to-be-zapped bird. Don't go bigger than 12 or 14 pounds. Use a plastic oven cooking bag to even out heat distribution. Cook it for 9 to 10 minutes per pound on medium power. Rotate your bird often. Use a food thermometer to make sure the thickest part of your turkey reaches at least 165-degrees.
All
of my research confirmed that I needed a meat thermometer. I highly
recommend that you get one, too. I found mine for about $10 at Target --
I know it's a splurge, but it's the best way to make sure that your
poultry is cooked thoroughly before feeding it to people you would
rather not poison. That 10-buck investment gave me the confidence to
look my guests in the eye and say, "You will not get sick eating this
turkey. Why? Because I am the proud owner of a meat thermometer."
NIGHT BEFORE
Since my no-bake pie needed to chill for at least five hours, I decided to make it the night before. The whole reason I picked this recipe was because of the ginger-snap-crumb crust -- but I realized it was cheaper to purchase a pre-made graham cracker pie crust in a disposable pie pan than to buy a disposable pie pan. So, I decided to just dust the pre-made crust with ginger snap cookie crumbs. It's the same thing, right?
To
get ginger snap crumbs, I put a handful of cookies in a thick plastic
lock-top bag -- and then another and another -- and then I beat it with a
hammer until nothing remained but crumbs. (You can also stomp them with
a pair of heeled boots.)
Mix together the filling: Two boxes of instant vanilla pudding, half a cup of milk, one can of pumpkin, cinnamon, ginger and nutmeg. Pour that over the crust, cover the pie and refrigerate for at least five hours.
(Now, in the end, I wasn't a huge fan of this pie. Some alternatives: Buy a pre-made pie in the deli or a frozen one. Serve a scoop of Ben and Jerry's Pumpkin Cheesecake ice cream with ginger snap cookies. Or buy a tub of Philadelphia ready-to-eat pumpkin cheesecake filling and plastic spoons.)
SATURDAY MORNING
I had planned to get up early and spend the morning cooking Martha Stewart's cranberry sauce and Marilyn Monroe's stuffing, which was recently featured in the New York Times and calls for more than 20 ingredients including three types of nuts. Instead, I slept in, read the paper, drank coffee, went to the gym, rearranged the furniture in my apartment....
LATE SATURDAY MORNING
At some point I realized that just because I was microwaving everything, I still had to spend some time prepping and cooking. So, I made my first of several (and I mean several) trips to the grocery store around the corner. I dug through their display of fresh turkeys (if you get one that's frozen, make sure you give yourself enough time to defrost it) and pulled out the tiniest one I could find -- a cute little 12-pounder.
As soon as I got home, I realized there was no way that cute little turkey would fit in my modest-sized microwave. I ran back to the grocery store with my recipe and exchanged the 12-pound bird for a six-pound breast-only one that would easily fit in my microwave.
I don't think you are supposed to microwave it, said a helpful but skeptical Harris Teeter employee. No, no, I told him, the USDA says it's totally safe. And I own a meat thermometer.
SO NOW IT'S MID-AFTERNOON
Since I am cooking this turkey in a microwave, I felt the need to make it fancier than if I popped it in the oven. So, I decided to create a pecan-and-herb pesto to slide under the skin. (You don't have to be that fancy, you can just put it in the microwave. Your friends will still be impressed.)
Chances
are you don't have a food processor in your dorm, so put one cup of
pecans in a plastic bag and use the hammer technique described above to
smash them into crumbs. Finely chop one small onion, 12 fresh sage
leaves and half a cup of parsley leaves. Zest one lemon. Then mix
everything together with three tablespoons of olive oil.
Remove the turkey from the packaging, rinse it off and pat it dry with clean paper towels. Place the turkey in a plastic oven bag (don't close it just yet) on top of a microwave-safe plate. Trim off any excessive fat and then pull back the turkey skin and stuff handfuls of the pesto underneath. It does not have to be pretty. Mine definitely was not.
Heat up four tablespoons of butter with two bay leaves in the microwave. Spread half the butter over the bird. Sprinkle salt and pepper over everything. Tie the bag closed and cut six small slits in the bag (so that it won't explode -- I forgot this step until about five minutes into cooking time).
Since I had a 6-pounder, I cooked it for about 60 minutes at 50-percent or medium heat. Halfway through, I took it out of the microwave and spread the rest of the melted butter over it. If your microwave doesn't have a rotating plate, you will want to rotate your turkey every 15 minutes.
As
you go along, keep in mind that raw poultry can cause major health
problems. Use hot water and soap to clean up your workspace. Don't reuse
cutting boards that have touched raw meat. If you get meat juices on a
towel, throw it in the laundry. (More safety tips)
And another safety tip: You might be tempted to leave your dorm room as your turkey cooks, but that's really a bad idea. Make sure to stay in the room, just in case something goes wrong. PLEASE, DO NOT BURN DOWN YOUR DORM. Thank you.
LATE, LATE AFTERNOON
Sixty minutes were quickly up. I removed the turkey from the microwave and stuck my meat thermometer into a couple different spots, making sure everything was over 165-degrees. Since my guests still hadn't arrived, I put it back into the microwave and reheated the space on low every now and then to keep it warm.
AS MY GUESTS FILTERED IN
I offered everyone cranberry spritzers -- cranberry juice and club soda, with a lime slice and skewer of cranberries. One guest accepted a spritzer, but the rest went for other beverages offered. I also set out bowls of baby carrots and hummus, cranberries, green olives and left-over ginger snap cookies.
One friend set the table with paper plates, napkins and plastic forks (I know it's not earth-friendly, but it makes clean-up so much easier). Another snapped artsy photos. Another created a playlist on Grooveshark. If you are feeling uber-festive you can decorate the table with colorful fall leaves or splurge for flowers (I put mine in an old coffee can).
At about this time I realized that I had a list of sides to make and sort of freaked out.
AS MY GUEST GOT HUNGRY
First I prepped the sweet potatoes with apples and cranberries, a recipe that I found on my friend Kevin's wedding Web site (Warning: It's a super, super cutesy site) and decided to double. Peeled and chopped three huge sweet potatoes. Chopped two Granny Smith apples. Threw that into two Ziploc steamer bags with a handful of dried cranberries, brown sugar, cinnamon, butter and salt. Once the turkey came out of the microwave, I cooked the bags for about nine minutes each.
I also mixed together a fluffy, bright-green "salad"
composed of a can of crushed pineapple, two boxes of pistachio instant
pudding, a container of thawed Cool Whip and two containers of vanilla
yogurt. (You can also stir in mini-marshmallows, maraschino cherries or
chopped nuts.) This is in no way an actual salad -- it is a bowl of
sugar. Maybe it's just because I get homesick for the Midwest around
this time of year, but I think it's delicious. (Not many other people at
the table shared this enthusiasm, which is why I have been stuck eating
this stuff for breakfast the last two days.)
And then came the shameless cheating: I mixed some boiling water with a box of Stove Top -- bam, stuffing was ready. Mixed some boiling water with instant potatoes -- bam, mashed potatoes were done. Pulled out a can opener -- bam, bowl of cranberry sauce. Opened a bag -- bam, rolls. Heated up a jar of 99-cent gravy -- bam, done.
Next challenge: Anyone know how to carve a turkey? I had never done this and years of watching holiday-themed sitcoms has taught me that it requires some sort of special skills. You just cut it, a friend offered. Thanks.
AND DINNER
After it all, seven of us crowded around a table packed with food. Everyone kept commenting that this didn't look like a dorm Thanksgiving, and that the food was not only edible, but surprisingly delicious.
Since all of us are well over 21 and have not lived in campus housing for several years, we split a can of watermelon Four Loko and raised a toast. Even if things hadn't worked out, even if we had to order in pizza, the important thing about Thanksgiving is being surrounded by people who rally behind you (and your crazy work-related experiments) with a sense of humor.
MY MICROWAVED THANKSGIVING MENU
* Pecan Pesto Roasted Turkey Breasts (recipe)
* Sweet Potatoes with Apples & Cranberries (recipe)
* Watergate Salad (recipe)
* Stuffing
* Cranberry Sauce
* Mashed Potatoes and Gravy
* Cranberry Spritzers
* Hawaiian Sweet Rolls
* No-Bake Pumpkin Pie with Gingersnap Crust (recipe)
DAYS BEFORE
The key to effortless, sophisticated entertaining is planning ahead, making lots of lists and googling things like "how to microwave a turkey."
Right away, I found the USDA's fact sheet for "Turkey: Alternative Routes to the Table" which reassured me that "turkeys can be successfully cooked in a microwave oven."
The basics: Do not stuff your soon-to-be-zapped bird. Don't go bigger than 12 or 14 pounds. Use a plastic oven cooking bag to even out heat distribution. Cook it for 9 to 10 minutes per pound on medium power. Rotate your bird often. Use a food thermometer to make sure the thickest part of your turkey reaches at least 165-degrees.
All
of my research confirmed that I needed a meat thermometer. I highly
recommend that you get one, too. I found mine for about $10 at Target --
I know it's a splurge, but it's the best way to make sure that your
poultry is cooked thoroughly before feeding it to people you would
rather not poison. That 10-buck investment gave me the confidence to
look my guests in the eye and say, "You will not get sick eating this
turkey. Why? Because I am the proud owner of a meat thermometer."NIGHT BEFORE
Since my no-bake pie needed to chill for at least five hours, I decided to make it the night before. The whole reason I picked this recipe was because of the ginger-snap-crumb crust -- but I realized it was cheaper to purchase a pre-made graham cracker pie crust in a disposable pie pan than to buy a disposable pie pan. So, I decided to just dust the pre-made crust with ginger snap cookie crumbs. It's the same thing, right?
To
get ginger snap crumbs, I put a handful of cookies in a thick plastic
lock-top bag -- and then another and another -- and then I beat it with a
hammer until nothing remained but crumbs. (You can also stomp them with
a pair of heeled boots.)Mix together the filling: Two boxes of instant vanilla pudding, half a cup of milk, one can of pumpkin, cinnamon, ginger and nutmeg. Pour that over the crust, cover the pie and refrigerate for at least five hours.
(Now, in the end, I wasn't a huge fan of this pie. Some alternatives: Buy a pre-made pie in the deli or a frozen one. Serve a scoop of Ben and Jerry's Pumpkin Cheesecake ice cream with ginger snap cookies. Or buy a tub of Philadelphia ready-to-eat pumpkin cheesecake filling and plastic spoons.)
SATURDAY MORNING
I had planned to get up early and spend the morning cooking Martha Stewart's cranberry sauce and Marilyn Monroe's stuffing, which was recently featured in the New York Times and calls for more than 20 ingredients including three types of nuts. Instead, I slept in, read the paper, drank coffee, went to the gym, rearranged the furniture in my apartment....
LATE SATURDAY MORNINGAt some point I realized that just because I was microwaving everything, I still had to spend some time prepping and cooking. So, I made my first of several (and I mean several) trips to the grocery store around the corner. I dug through their display of fresh turkeys (if you get one that's frozen, make sure you give yourself enough time to defrost it) and pulled out the tiniest one I could find -- a cute little 12-pounder.
As soon as I got home, I realized there was no way that cute little turkey would fit in my modest-sized microwave. I ran back to the grocery store with my recipe and exchanged the 12-pound bird for a six-pound breast-only one that would easily fit in my microwave.
I don't think you are supposed to microwave it, said a helpful but skeptical Harris Teeter employee. No, no, I told him, the USDA says it's totally safe. And I own a meat thermometer.
SO NOW IT'S MID-AFTERNOON
Since I am cooking this turkey in a microwave, I felt the need to make it fancier than if I popped it in the oven. So, I decided to create a pecan-and-herb pesto to slide under the skin. (You don't have to be that fancy, you can just put it in the microwave. Your friends will still be impressed.)
Chances
are you don't have a food processor in your dorm, so put one cup of
pecans in a plastic bag and use the hammer technique described above to
smash them into crumbs. Finely chop one small onion, 12 fresh sage
leaves and half a cup of parsley leaves. Zest one lemon. Then mix
everything together with three tablespoons of olive oil.Remove the turkey from the packaging, rinse it off and pat it dry with clean paper towels. Place the turkey in a plastic oven bag (don't close it just yet) on top of a microwave-safe plate. Trim off any excessive fat and then pull back the turkey skin and stuff handfuls of the pesto underneath. It does not have to be pretty. Mine definitely was not.
Heat up four tablespoons of butter with two bay leaves in the microwave. Spread half the butter over the bird. Sprinkle salt and pepper over everything. Tie the bag closed and cut six small slits in the bag (so that it won't explode -- I forgot this step until about five minutes into cooking time).
Since I had a 6-pounder, I cooked it for about 60 minutes at 50-percent or medium heat. Halfway through, I took it out of the microwave and spread the rest of the melted butter over it. If your microwave doesn't have a rotating plate, you will want to rotate your turkey every 15 minutes.
As
you go along, keep in mind that raw poultry can cause major health
problems. Use hot water and soap to clean up your workspace. Don't reuse
cutting boards that have touched raw meat. If you get meat juices on a
towel, throw it in the laundry. (More safety tips)And another safety tip: You might be tempted to leave your dorm room as your turkey cooks, but that's really a bad idea. Make sure to stay in the room, just in case something goes wrong. PLEASE, DO NOT BURN DOWN YOUR DORM. Thank you.
LATE, LATE AFTERNOON
Sixty minutes were quickly up. I removed the turkey from the microwave and stuck my meat thermometer into a couple different spots, making sure everything was over 165-degrees. Since my guests still hadn't arrived, I put it back into the microwave and reheated the space on low every now and then to keep it warm.
AS MY GUESTS FILTERED INI offered everyone cranberry spritzers -- cranberry juice and club soda, with a lime slice and skewer of cranberries. One guest accepted a spritzer, but the rest went for other beverages offered. I also set out bowls of baby carrots and hummus, cranberries, green olives and left-over ginger snap cookies.
One friend set the table with paper plates, napkins and plastic forks (I know it's not earth-friendly, but it makes clean-up so much easier). Another snapped artsy photos. Another created a playlist on Grooveshark. If you are feeling uber-festive you can decorate the table with colorful fall leaves or splurge for flowers (I put mine in an old coffee can).
At about this time I realized that I had a list of sides to make and sort of freaked out.
AS MY GUEST GOT HUNGRY
First I prepped the sweet potatoes with apples and cranberries, a recipe that I found on my friend Kevin's wedding Web site (Warning: It's a super, super cutesy site) and decided to double. Peeled and chopped three huge sweet potatoes. Chopped two Granny Smith apples. Threw that into two Ziploc steamer bags with a handful of dried cranberries, brown sugar, cinnamon, butter and salt. Once the turkey came out of the microwave, I cooked the bags for about nine minutes each.
I also mixed together a fluffy, bright-green "salad"
composed of a can of crushed pineapple, two boxes of pistachio instant
pudding, a container of thawed Cool Whip and two containers of vanilla
yogurt. (You can also stir in mini-marshmallows, maraschino cherries or
chopped nuts.) This is in no way an actual salad -- it is a bowl of
sugar. Maybe it's just because I get homesick for the Midwest around
this time of year, but I think it's delicious. (Not many other people at
the table shared this enthusiasm, which is why I have been stuck eating
this stuff for breakfast the last two days.)And then came the shameless cheating: I mixed some boiling water with a box of Stove Top -- bam, stuffing was ready. Mixed some boiling water with instant potatoes -- bam, mashed potatoes were done. Pulled out a can opener -- bam, bowl of cranberry sauce. Opened a bag -- bam, rolls. Heated up a jar of 99-cent gravy -- bam, done.
Next challenge: Anyone know how to carve a turkey? I had never done this and years of watching holiday-themed sitcoms has taught me that it requires some sort of special skills. You just cut it, a friend offered. Thanks.
AND DINNERAfter it all, seven of us crowded around a table packed with food. Everyone kept commenting that this didn't look like a dorm Thanksgiving, and that the food was not only edible, but surprisingly delicious.
Since all of us are well over 21 and have not lived in campus housing for several years, we split a can of watermelon Four Loko and raised a toast. Even if things hadn't worked out, even if we had to order in pizza, the important thing about Thanksgiving is being surrounded by people who rally behind you (and your crazy work-related experiments) with a sense of humor.
Monday, November 11, 2013
Thank You Veterans!
Posted by The Stratum On Highland on 10:54 AM
Thank you to all Veterans past and present for their service to our country!
Monday, November 4, 2013
Happy Homecoming!
Posted by The Stratum On Highland on 10:21 AM
It is our favorite week on campus! Homecoming is here. Do you know any alumni that are coming back this weekend? This is a great time to see friends and family, and you can show off your U of M spirit. Check out the schedule below, and you can read more about homecoming at UofM.
U of M Homecoming Will Offer Full Slate of Events for Tiger Fans
For release: October 28, 2013
For press information, contact Gabrielle Maxey, 901/678-2843
The University of Memphis will celebrate Homecoming 2013 with a full slate of events for Tiger fans. Along with the football game against the University of Tennessee at Martin, many student events and activities for alumni and the general public also are planned. They include:
Homecoming Parade
Saturday, Nov. 9, 10:30 a.m., Liberty Bowl Memorial Stadium
The Family and Friends Homecoming Parade, hosted by the Alumni Association and Student Activities Council, will feature U of M Interim President Brad Martin as a special guest. The time and location of the annual Homecoming Parade are different this year. The parade will kick off in Tobey Park (located at Hollywood Street and Central Avenue) near the Liberty Bowl at 10:30 a.m. and will make its way to Tiger Lane. View the parade route at www.memphis.edu/alumni/homecoming.php.
True Blue Tailgate
Saturday, Nov. 9, 1 p.m., Tiger Lane
After the parade, Tiger fans are invited to attend the True Blue Tailgate in Tiger Lane, hosted by the Alumni Association, Tiger Scholarship Fund and the Athletic Department. The cost is $10 and includes food and drinks. The whole family can enjoy music, bouncies and games.
Homecoming Football Game
Tigers vs. UT Martin Skyhawks
Saturday, Nov. 9, 3:30 p.m., Liberty Bowl Memorial Stadium
Enshrinement of 1912 award recipients will be recognized during the halftime show. Alumni Association president Anita Vaughn will present the Eye of the Tiger, True Blue Tradition and Parent of the Year award. For ticket information, call 678-2331 or go online to www.gotigersgo.com.
Other Homecoming activities include:
Enshrinement of 1912 Honoring Distinguished Alumni and Friends
Friday, Nov. 8, and Saturday, Nov. 9
The U of M will honor Distinguished Alumnus U.S. Rep. Steve Cohen (JD ’73), Outstanding Young Alumna Summer Owens (BBA ‘01) and Distinguished Friends of the University Kathy and J.W. Gibson during an on-court ceremony at the Memphis men’s basketball game on Friday, Nov. 8. Recipients will take part in the Homecoming Parade on Saturday, Nov. 9, followed by recognition during the football game halftime show.
Golden Homecoming Dinner honoring the Class of 1963
Wednesday, Nov. 6, 5 p.m., Anfernee “Penny” Hardaway Hall of Fame
The Alumni Association and Half Century Club invite all graduates of 50 years or more to a Golden Homecoming Dinner honoring the Class of ’63 with special guest Provost David Rudd.
Luther C. McClellan Black Alumni Chapter Homecoming Reunion
Thursday, Nov. 7, through Saturday, Nov. 9
Events will include an alumni mixer on Thursday, a Homecoming Party on Friday, participation in the annual Homecoming parade, followed by the True Blue Tailgate in Tiger Lane.
Mighty Sound of the South Alumni Reunion
Saturday, Nov. 9
Mighty Sound of the South alumni will march in the halftime show.
For more information and a full listing of Homecoming activities, visit www.memphis.edu/alumni or contact the University of Memphis Alumni Association at alumniassociation@memphis.edu or 678-2586.
U of M Homecoming Will Offer Full Slate of Events for Tiger Fans
For release: October 28, 2013
For press information, contact Gabrielle Maxey, 901/678-2843
The University of Memphis will celebrate Homecoming 2013 with a full slate of events for Tiger fans. Along with the football game against the University of Tennessee at Martin, many student events and activities for alumni and the general public also are planned. They include:
Homecoming Parade
Saturday, Nov. 9, 10:30 a.m., Liberty Bowl Memorial Stadium
The Family and Friends Homecoming Parade, hosted by the Alumni Association and Student Activities Council, will feature U of M Interim President Brad Martin as a special guest. The time and location of the annual Homecoming Parade are different this year. The parade will kick off in Tobey Park (located at Hollywood Street and Central Avenue) near the Liberty Bowl at 10:30 a.m. and will make its way to Tiger Lane. View the parade route at www.memphis.edu/alumni/homecoming.php.
True Blue Tailgate
Saturday, Nov. 9, 1 p.m., Tiger Lane
After the parade, Tiger fans are invited to attend the True Blue Tailgate in Tiger Lane, hosted by the Alumni Association, Tiger Scholarship Fund and the Athletic Department. The cost is $10 and includes food and drinks. The whole family can enjoy music, bouncies and games.
Homecoming Football Game
Tigers vs. UT Martin Skyhawks
Saturday, Nov. 9, 3:30 p.m., Liberty Bowl Memorial Stadium
Enshrinement of 1912 award recipients will be recognized during the halftime show. Alumni Association president Anita Vaughn will present the Eye of the Tiger, True Blue Tradition and Parent of the Year award. For ticket information, call 678-2331 or go online to www.gotigersgo.com.
Other Homecoming activities include:
Enshrinement of 1912 Honoring Distinguished Alumni and Friends
Friday, Nov. 8, and Saturday, Nov. 9
The U of M will honor Distinguished Alumnus U.S. Rep. Steve Cohen (JD ’73), Outstanding Young Alumna Summer Owens (BBA ‘01) and Distinguished Friends of the University Kathy and J.W. Gibson during an on-court ceremony at the Memphis men’s basketball game on Friday, Nov. 8. Recipients will take part in the Homecoming Parade on Saturday, Nov. 9, followed by recognition during the football game halftime show.
Golden Homecoming Dinner honoring the Class of 1963
Wednesday, Nov. 6, 5 p.m., Anfernee “Penny” Hardaway Hall of Fame
The Alumni Association and Half Century Club invite all graduates of 50 years or more to a Golden Homecoming Dinner honoring the Class of ’63 with special guest Provost David Rudd.
Luther C. McClellan Black Alumni Chapter Homecoming Reunion
Thursday, Nov. 7, through Saturday, Nov. 9
Events will include an alumni mixer on Thursday, a Homecoming Party on Friday, participation in the annual Homecoming parade, followed by the True Blue Tailgate in Tiger Lane.
Mighty Sound of the South Alumni Reunion
Saturday, Nov. 9
Mighty Sound of the South alumni will march in the halftime show.
For more information and a full listing of Homecoming activities, visit www.memphis.edu/alumni or contact the University of Memphis Alumni Association at alumniassociation@memphis.edu or 678-2586.
Thursday, October 31, 2013
Happy Halloween!
Posted by The Stratum On Highland on 10:57 AM
Have a great Halloween Stratum on Highland! Stay safe and have fun!
Monday, October 21, 2013
Halloween Events in Memphis
Posted by The Stratum On Highland on 11:35 AM
Are you in the Halloween mood? Check out these great events that are spooky and ready for you in Memphis! Corn Mazes to Haunted Houses there is something for everyone. You can learn more at I Love Memphis.
.
1. Mid-South Corn Maze, Agricenter International, Now – October 31, $7 adults, $5 kids (cash only)
For 10 years, Memphians have spent September and
October wandering through intricately designed rows of corn at the
Agricenter. This year’s maze comes in two versions: regular and haunted.
The regular maze is open Wednesday, Thursday and Friday from 4 p.m. –
10 p.m., on Saturday from noon – 7 p.m., and Sunday from noon – 8 p.m.
The maze is haunted on Friday and Saturday nights from 7 p.m. – 10 p.m.
It should take about an hour to get through the maze, and though it’s at
night, flashlights aren’t necessary – your eyes will adjust.
2. Scarecrow Celebration, Lichterman Nature Center, through Nov. 13, included in regular admission
Lichterman Nature Center has some new inhabitants: scarecrows created by local community groups. Some of them are silly (there’s one dressed as a Boll Wevil), some are literary (like a Harry Potter-inspired crow) and some are sort of amazing (like Vincent Van Crow, the winner of this year’s competition). The crows will be on display until Mid-November.
3. Wicked, the Orpheum Theatre, Oct. 13 – 31, tickets start at $44.50
The Orpheum is bringing back the touring Broadway show Wicked in just in time for Halloween. In the event that you’ve managed to avoid it for the past few years, “Wicked” is the story of the misunderstood girl with green skin named Ephalba who grows up to be the Wicked Witch of the West. The show does well every time it’s in Memphis, so be sure to get tickets in advance.
4. Zoo Boo, Memphis Zoo, Oct. 22-23, 6:30 – 9:30 p.m. and 29-31, 5:30 – 9:30 p.m., $10 members, $12 non-members
Break out your costume and head to Zoo Boo, the Memphis Zoo’s huge annual Halloween party. They’ll have a pumpkin patch, magic shows, a hayride, a not-so-haunted tours of Primate Canyon, and plenty of candy. A few of the regular zoo exhibits (Animals of the Night, the Herpetarium, Once Upon a Farm) will be open, too.
5. Costume Twilight Tour, Elmwood Cemetery, Oct. 30, 3 p.m. – 6 p.m., $15 adults, $5 children
Meet some of the famous Memphians who are buried at Elmwood Cemetery during their costume twilight tour. It’s not a haunted tour, but there will be people in costume portraying some some of the legendary politicians, outlaws, artists and local denizens buried there. The last tour begins at 6 p.m.
6. Monster Bash, Children’s Museum of Memphis, Oct. 30, 10 a.m., included in admission
The first ever Monster Bash at CMOM is a perfect family Halloween celebration. There will be crafts, experiments, and a costume parade. Any kid in costume can also enter to win a year-long membership for his or her family. The Monster Bash is from 10 a.m. – 1 p.m. and is included in the price of regular museum admission.
7. Shipwrecked! The Friends for Life Costume Party, Bridges, Saturday, Oct. 30, $35 advance, $45 at the door
I’ve never been to the annual Friends for Life Halloween party, but every year, I wind up hearing all sorts of stories about it – how amazing the he costumes are, how great the music is, how much fun everybody had. This year’s shipwreck-themed party will include costume contests, food, drinks, and plenty of dancing to the music of DJ Steve Anne. It’s for a good cause, too – the proceeds will support Friends for Life’s work with people who are affected by HIV / AIDS.
8. All Hallows Eve Tour, Elmwood Cemetery, Oct. 31, 5 p.m., $25
Get to know some of the more spooky stories buried in Memphis’ oldest active cemetery during Elmwood’s All Hallows Eve Tour. The tour isn’t haunted, but it’s definitely for mature audiences only. Flashlights are welcome, decent walking shoes are highly recommended, and advance registration is required.
9. Haunted Happenings, Woodruff-Fontaine House Museum, Oct. 29 and 30
Victorian Village is one of Memphis’ most haunted neighborhoods. The row of huge Victorian houses was home to some of Memphis’ wealthiest residents at the turn of the century. On the weekend of Halloween, there will be ghost tours of the row’s most haunted mansion, the Woodruff-Fontaine house. The tours will feature the history of the house, recallings of past hauntings, and paranormal guides (just in case).
10. Little Shop of Horrors, Harrell Performing Arts Center, Oct. 29 – 31
I’ve read a few great reviews of the Harrell Performing Arts Center’s staging of “Little Shop of Horrors”. The musical, which is totally appropriate for everyone over age 3, features singing, dancing, a smoke machine, and a giant venus flytrap puppet. The show runs this weekend and next, with performances on Friday and Saturday nights at 8 p.m. and Sunday afternoons at 2:30 p.m.
11. Haunted Web of Horrors, 700 N. Germantown Parkway
The Haunted Web of Horrors is two haunted houses in one. Tormented starts in an insane asylum and ends in a bayou, and Dark Matter is a scary 3-D experience. Admission is $10 for one of the haunted houses and $18 for both. On weeknights, they’re open from 7:30 p.m. until 10 p.m. and from 7:30 – midnight on the weekends.
12. Rocky Horror Picture Show, Evergreen Theatre, Oct. 29th
See Rocky Horror on the big screen at the Evergreen Theatre. They’ve got a live cast, and audience participation is encouraged. They ask that you not bring hot dogs or rice, but beyond that, just about anything goes. The show starts at 11:30 p.m.
13. Cooper Young Trunk or Treat, Lifelink Church parking lot, Sunday, Oct. 31
If you want to take your kids to trick or treat, but want to make sure it’s safe, bring them to Trunk of Treat. Kids can trick or treat at cars parked in the Lifelink parking lot from 4 p.m. until 6 p.m. on Halloween. There are going to be games, candy and a costume contest for kids (and dogs!).
Your costume will get plenty of use this year, for sure. If I’ve left anything out, leave it in the comments and I’ll add it to the list.
.
1. Mid-South Corn Maze, Agricenter International, Now – October 31, $7 adults, $5 kids (cash only)
This year's corn maze design
2. Scarecrow Celebration, Lichterman Nature Center, through Nov. 13, included in regular admission
Lichterman Nature Center has some new inhabitants: scarecrows created by local community groups. Some of them are silly (there’s one dressed as a Boll Wevil), some are literary (like a Harry Potter-inspired crow) and some are sort of amazing (like Vincent Van Crow, the winner of this year’s competition). The crows will be on display until Mid-November.
3. Wicked, the Orpheum Theatre, Oct. 13 – 31, tickets start at $44.50
The Orpheum is bringing back the touring Broadway show Wicked in just in time for Halloween. In the event that you’ve managed to avoid it for the past few years, “Wicked” is the story of the misunderstood girl with green skin named Ephalba who grows up to be the Wicked Witch of the West. The show does well every time it’s in Memphis, so be sure to get tickets in advance.
4. Zoo Boo, Memphis Zoo, Oct. 22-23, 6:30 – 9:30 p.m. and 29-31, 5:30 – 9:30 p.m., $10 members, $12 non-members
Break out your costume and head to Zoo Boo, the Memphis Zoo’s huge annual Halloween party. They’ll have a pumpkin patch, magic shows, a hayride, a not-so-haunted tours of Primate Canyon, and plenty of candy. A few of the regular zoo exhibits (Animals of the Night, the Herpetarium, Once Upon a Farm) will be open, too.
5. Costume Twilight Tour, Elmwood Cemetery, Oct. 30, 3 p.m. – 6 p.m., $15 adults, $5 children
Meet some of the famous Memphians who are buried at Elmwood Cemetery during their costume twilight tour. It’s not a haunted tour, but there will be people in costume portraying some some of the legendary politicians, outlaws, artists and local denizens buried there. The last tour begins at 6 p.m.
6. Monster Bash, Children’s Museum of Memphis, Oct. 30, 10 a.m., included in admission
The first ever Monster Bash at CMOM is a perfect family Halloween celebration. There will be crafts, experiments, and a costume parade. Any kid in costume can also enter to win a year-long membership for his or her family. The Monster Bash is from 10 a.m. – 1 p.m. and is included in the price of regular museum admission.
7. Shipwrecked! The Friends for Life Costume Party, Bridges, Saturday, Oct. 30, $35 advance, $45 at the door
I’ve never been to the annual Friends for Life Halloween party, but every year, I wind up hearing all sorts of stories about it – how amazing the he costumes are, how great the music is, how much fun everybody had. This year’s shipwreck-themed party will include costume contests, food, drinks, and plenty of dancing to the music of DJ Steve Anne. It’s for a good cause, too – the proceeds will support Friends for Life’s work with people who are affected by HIV / AIDS.
8. All Hallows Eve Tour, Elmwood Cemetery, Oct. 31, 5 p.m., $25
Get to know some of the more spooky stories buried in Memphis’ oldest active cemetery during Elmwood’s All Hallows Eve Tour. The tour isn’t haunted, but it’s definitely for mature audiences only. Flashlights are welcome, decent walking shoes are highly recommended, and advance registration is required.
9. Haunted Happenings, Woodruff-Fontaine House Museum, Oct. 29 and 30
Victorian Village is one of Memphis’ most haunted neighborhoods. The row of huge Victorian houses was home to some of Memphis’ wealthiest residents at the turn of the century. On the weekend of Halloween, there will be ghost tours of the row’s most haunted mansion, the Woodruff-Fontaine house. The tours will feature the history of the house, recallings of past hauntings, and paranormal guides (just in case).
10. Little Shop of Horrors, Harrell Performing Arts Center, Oct. 29 – 31
I’ve read a few great reviews of the Harrell Performing Arts Center’s staging of “Little Shop of Horrors”. The musical, which is totally appropriate for everyone over age 3, features singing, dancing, a smoke machine, and a giant venus flytrap puppet. The show runs this weekend and next, with performances on Friday and Saturday nights at 8 p.m. and Sunday afternoons at 2:30 p.m.
11. Haunted Web of Horrors, 700 N. Germantown Parkway
The Haunted Web of Horrors is two haunted houses in one. Tormented starts in an insane asylum and ends in a bayou, and Dark Matter is a scary 3-D experience. Admission is $10 for one of the haunted houses and $18 for both. On weeknights, they’re open from 7:30 p.m. until 10 p.m. and from 7:30 – midnight on the weekends.
12. Rocky Horror Picture Show, Evergreen Theatre, Oct. 29th
See Rocky Horror on the big screen at the Evergreen Theatre. They’ve got a live cast, and audience participation is encouraged. They ask that you not bring hot dogs or rice, but beyond that, just about anything goes. The show starts at 11:30 p.m.
13. Cooper Young Trunk or Treat, Lifelink Church parking lot, Sunday, Oct. 31
If you want to take your kids to trick or treat, but want to make sure it’s safe, bring them to Trunk of Treat. Kids can trick or treat at cars parked in the Lifelink parking lot from 4 p.m. until 6 p.m. on Halloween. There are going to be games, candy and a costume contest for kids (and dogs!).
Your costume will get plenty of use this year, for sure. If I’ve left anything out, leave it in the comments and I’ll add it to the list.
Tuesday, October 15, 2013
10 Easy Halloween Themed Snacks
Posted by The Stratum On Highland on 11:10 AM
Do you
need to make Halloween themed snacks for a party? Check out these ten
great recipes below. They are simple to make and come out perfect for
any occasion. What are you making this year? Learn more at money crashers.
Witch Hat cookies charm party guests and work well with your Halloween-themed decor. Even the most inexperienced chef can make these easy, no-bake cookies. A Hershey kiss is placed on top of a store-bought cookie, and wrapped with a little icing to create a tiny witch hat.
Ingredients
Directions
Witch Hat Cookies - Cheryl’s Crafty Jewelry
Ingredients
Directions
Spooky Tortilla Chips and Guacamoldy Dip - Veronica Benzing
Serve the punch in ghostly cups that you make at home. Using ordinary paper, plastic, or Styrofoam cups, and use a black Sharpie marker to draw faces on each of the cups. You can also paste paper pumpkin cut-outs to the cups when serving brain punch to guests.
Ingredients
Directions
Human Brain Dessert - Emma’s Thoughtful Spot
Black, orange, and silver dishes all work well on your Halloween party table. During September and October you can also find Halloween-themed paper plates at party stores to display your Severed Fingers.
Ingredients
Directions
Severed Finger Cookies - Living It At Home
Ingredients
Directions
Mini Mummy Pizzas - Busy Little Kitchen
Ingredients
Directions
Frozen Ghosts - Teach Mama
Ingredients
Directions
Peanut Butter & Chocolate Spiders - Not Just a Housewife
Ingredients
Directions
Dirt Pails with Gummy Worms - Healthy Today, Healthy Tomorrows
Ingredients
Directions
Halloween Eyeball Cake - Cakefullness
Ingredients
Directions
--Keep
your budget and your goals simple. What is the one thing that you most
want to accomplish? See where your money is going? Pay off credit card
debt? Find spare cash to start a college fund for the kids? Zeroing in
on your main objective will help you stay on course.
--Know your plastic personality. Do you prefer using a debit card or a credit card? Each has its advantages (and disadvantages), and there’s no right or wrong answer for everyone, as long as you know which suits your spending habits.
--Don’t discount cash. Along with debit cards, hard currency has gained fans post-recession because it literally helps you stay in touch with your spending -- when it’s gone, it’s gone. In fact, studies show that when no physical currency changes hands, consumers are likely to spend more and have less sense of buyer’s remorse.
--Limit your trips to the ATM. To make sure you don’t lose track of all that cash, make just one ATM withdrawal per week, and make your money last till the next time. Another trick: Pay with the small bills first; it’s painful to break the big ones.
--Track your spending. It doesn’t have to be time-consuming, and you don’t have to do it indefinitely. Tracking it even for a month or two should be enlightening. Use your debit and credit card statements as guides, and toss cash receipts into a container in your kitchen or office.
--Pinpoint the one area where you’re leaking cash. Maybe it’s restaurant meals, the computer store or, as in the case of a friend of mine, something as mundane as dry-cleaning bills. My friend habitually neglected to hang up her suits after work, so she was racking up a big tab sending them to the cleaners to have them pressed.
--Use any budgeting tool that works for you. It could be one of the top budgeting Web sites, such as Mint.com, an Excel spreadsheet, or even paper and pencil. And don’t dismiss that old standby, the envelope system: Divvy up your cash, and put the amount for each expense into a separate envelope.
--Give yourself a grace period to pay your bills. This trick comes courtesy of the father of one of my co-workers, who makes it a habit to pay his bills ten days in advance of when they’re actually due. He’s always on time, and never incurs a late fee.
--Don’t shop alone. If you lack self-discipline, go with a list, a plan, a buddy -- anything that will make it tougher for you to spend impulsively. And leave the credit or debit card at home, or carry a limited amount of cash. I once interviewed a self-employed young woman who carried an American Express card that she paid off every month and left her other credit cards with her accountants. “If I want to use one, they ask me if I really want to spend the money. That makes me stop and think.”
--Be positive. Don’t think of a budget as a straitjacket that limits your spending and takes the joy out of life. Think of it as a way to control small expenses now so that you can buy bigger stuff -- and have more fun -- in the future. Allow yourself a little splurge. If you decide to brown-bag your lunch at work, treat yourself to a fast-food Friday.
1. Witch Hat Cookies
Decorate your Halloween party table with fun Halloween-themed accessories. Attach plastic spiders to napkin rings, use black paper bats on top of cookie plates, and place orange votive candles around the table for a spooky good time.Witch Hat cookies charm party guests and work well with your Halloween-themed decor. Even the most inexperienced chef can make these easy, no-bake cookies. A Hershey kiss is placed on top of a store-bought cookie, and wrapped with a little icing to create a tiny witch hat.
Ingredients
- 1 package of Hershey’s Kisses
- 1 package of round chocolate covered cookies
- 1 small container of chocolate icing
- red decorator’s gel icing pen
- Lay one cookie on a flat cooking surface.
- Unwrap a Hershey’s Kiss. Place a small amount of chocolate icing on the bottom of the Hershey’s Kiss and press it onto the center of the cookie.
- Use the squeezable icing to create a ring around the kiss, like you would see around a hat. Repeat for each cookie.
Witch Hat Cookies - Cheryl’s Crafty Jewelry2. Spooky Chips and Dip
You can use Halloween cookie cutters for more than just making cookies. You can also use them to make tortilla chips, which you can pair with some red salsa for a festive snack. Create ghoulish notes describing your Halloween treats. Cut out paper jack o’ lanterns, bats, or skulls, and use them to display creepy goodies like Spooky Chips and Dip.Ingredients
- 1 package of white flour tortillas
- cooking spray
- 1 jar of salsa
- Preheat the oven to 350 degrees.
- Place a tortilla on a flat cooking surface. Press the cookie cutter into the tortilla and gently pry the shape free.
- Spray each side with cooking spray and place on a cookie sheet. Repeat for the remaining tortillas.
- Bake for six minutes. Rotate the pan and bake for an additional seven minutes, or until brown.
- Season with salt to taste.
- Serve alongside the salsa.
Spooky Tortilla Chips and Guacamoldy Dip - Veronica Benzing3. Brain Punch
Grocery stores and hobby and craft retailers sell molds in the shape of brains during the Halloween season. Use these cheap molds to make an easy theme punch.Serve the punch in ghostly cups that you make at home. Using ordinary paper, plastic, or Styrofoam cups, and use a black Sharpie marker to draw faces on each of the cups. You can also paste paper pumpkin cut-outs to the cups when serving brain punch to guests.
Ingredients
- 1 package of strawberry JELL-O
- 1 container of frozen fruit punch
- Mix the JELL-O according to the package instructions.
- Pour the JELL-O into the mold and allow it to chill completely.
- Fill a punch bowl with the fruit punch mix and water. Place the fruit punch in the fridge and allow it to chill.
- Immediately before serving, slowly lower the brain mold into the center of the fruit punch.
Human Brain Dessert - Emma’s Thoughtful Spot4. Severed Fingers
You can quickly turn a few almonds and some crescent roll dough into creepy severed fingers to serve at a Halloween party. Once baked, you can arrange these around a bowl of dip or piled onto a serving plate. They look pretty realistic.Black, orange, and silver dishes all work well on your Halloween party table. During September and October you can also find Halloween-themed paper plates at party stores to display your Severed Fingers.
Ingredients
- 1 package of pre-cut crescent roll dough
- 1 6-ounce container of sliced almonds
- Preheat the oven to 350 degrees.
- Unroll one crescent roll square onto a flat cooking surface.
- Grab one of the longer ends and gently roll the dough into a finger shape.
- Press a sliced almond into one end of the dough with the white side facing outward, to make a fingernail.
- Use a butter knife to cut small lines slightly below the almond and across the middle of the dough, to create knuckles.
- Place the dough on a cookie sheet. Repeat for the remaining dough squares.
- Bake for 10 to 12 minutes, or until slightly brown.
Severed Finger Cookies - Living It At Home5. Mini Mummies
With mini bagels and a few ingredients, you can create spooky toasted pizzas that look like mummy faces. Prepare Mini Mummies ahead of time, and then pop them into the stove to bake during the party. That way, everyone can enjoy the tasty treats right out of the oven.Ingredients
- 1 package of mini bagels
- 1 jar of premade pizza sauce
- 6 to 10 mozzarella cheese sticks
- 1 jar of stuffed green olives
- Preheat the oven to 350 degrees.
- Slice a mini bagel in half and lay the bagel on a flat cooking surface.
- Spread one tablespoon of pizza sauce across the inside of the bagel half.
- Pull a cheese stick into strings. Starting at the bottom, lay the pieces of cheese across 2/3 of the bagel to look like bandages.
- Slice a green olive into flat pieces. Place two green olives near the top of the bagel to look like eyes.
- Place a few more cheese sticks just above the eyes to look like head wrappings.
- Place the bagel half on a cookie sheet. Repeat for the remaining bagel halves.
- Bake for 10 minutes, or until the cheese is slightly melted.
Mini Mummy Pizzas - Busy Little Kitchen6. Frozen Ghosts
Bananas, icing, and chocolate combine to make these frozen ghosts on sticks. Best of all, this no-bake recipe is kid-friendly, so your little ones can help out in the kitchen, too. Frozen Ghosts have to chill out for a total of five to six hours, so make them the night before the party.Ingredients
- 6 ripe bananas
- 1 package of vanilla icing
- 12 ounce bag of semi-sweet chocolate chips
- 12 Popsicle sticks
- Peel the bananas and remove any excess strings.
- Cut the banana in half and push a Popsicle stick through the cut end, being careful not to push the stick all the way through the banana.
- Line a cookie sheet with wax paper and place the bananas on top.
- Freeze the bananas until solid, about two and a half hours.
- Remove the frozen bananas. Use a butter knife or spatula to cover each banana with vanilla icing. Add three chocolate chips for the eyes and mouth.
- Place the bananas back on the cookie sheet and put them in the fridge until chilled, about three hours.
- Serve cold.
Frozen Ghosts - Teach Mama7. Chocolate-Coated Spiders
These snacks are addicting and simple to make. All you need is chocolate, peanut butter, and pretzels to create these realistic looking spiders. Chocolate-coated spiders need to rest in the fridge for four hours before you can serve them, so make these the night before your party.Ingredients
- 12-ounce package of semi-sweet chocolate baking squares
- 2/3 cup smooth peanut butter
- 8 cups of pretzel sticks
- Combine half the chocolate baking squares and the peanut butter in a microwave-safe dish.
- Microwave on high for 2-3 minutes, stirring frequently until the chocolate and peanut butter melt and blend.
- Break up 4 cups of the pretzel sticks and add them to the chocolate and peanut butter mix. Blend well.
- Line a cookie sheet with wax paper. Drop a spoonful of the mixture onto the wax paper to create the spider body.
- Microwave the remaining chocolate squares in a microwave safe dish until melted.
- Dip one end of a pretzel stick into the chocolate. Gently press the coated end of the pretzel stick on to the body of the spider to create a leg. Repeat for the other seven legs.
- Pop the finished cookies in the fridge until firm, about four hours.
Peanut Butter & Chocolate Spiders - Not Just a Housewife8. Dirt Pails
Pudding dirt and worm cups are a much beloved kid’s favorite, mostly because they look gross and a little creepy. However, they’re also a tasty theme snack for an adult’s Halloween party. Repurpose plastic cups into individual serving dishes for this recipe. Add googly eyes to the outside of the cups to up the level of creepiness in your Dirt Pails.Ingredients
- 1 package of chocolate pudding mix
- 2 cups of milk
- 1 package of Oreo cookies
- 1 package of gummy worms
- 12 plastic cups
- Mix the pudding mix and milk according to the package instructions. Set aside.
- Use a food processor or a cooking mallet to crush the Oreo cookies into fine pieces that resemble dirt.
- Mix one cup of the Oreo pieces into the pudding mixture.
- Fill 3/4 of a plastic cup with pudding and top with crushed Oreo cookies.
- Place 1-3 gummy worms on the top of the cup.
- Place the cups in the fridge until chilled, about two hours.
Dirt Pails with Gummy Worms - Healthy Today, Healthy Tomorrows9. All-Seeing Eye
You can create a quick and spooky centerpiece with a pie from your local bakery store. A bit of decorator’s icing turns the pie into a giant eye that follows your guests around the buffet table. The whipped topping needs to thaw and the pie needs to chill before serving, so make this All-Seeing Eye at least one hour before guests arrive.Ingredients
- 1 banana cream pie
- 1 container of frozen whipped topping
- 1 kiwi
- 1 maraschino cherry
- 1 tube of red gel icing
- Allow the whipped topping to thaw, about 30 minutes.
- Cover the entire pie with the whipped topping to create the surface of the eye.
- Peel and slice the kiwi.
- Place one kiwi slice in the center of the pie.
- Place the maraschino on top of the kiwi and hold in place with a toothpick, to look like an iris and pupil of the eye.
- Using the red gel icing, draw squiggly lines from the kiwi out to the edge of the pie, to look like a bloodshot eye.
- Serve chilled.
Halloween Eyeball Cake - Cakefullness10. Grave Robber Chili
A coffin made from cornbread and stuffed with chili makes up this perfectly themed Halloween dish. Begin making this Grave Robber Chili two hours before the party begins, then stow the dish in a warm oven to serve when guests arrive.Ingredients
For coffin:
For chili:- 2 packages of cornbread mix
- 2/3 cup of milk
- 2 eggs
- black food coloring
- ketchup
- 1/2 pound of hamburger
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup pinto beans
- 1/2 cup black beans
- 1 4-ounce can of tomato paste
- 1 packet of chili seasoning
- 2 cups of water
- Preheat the oven to 400 degrees.
- Mix the cornbread mix, milk, eggs, and 3-4 drops of food coloring in a medium bowl until moist and sticky.
- Pour the mixture into a 9 inch by 5 inch bread loaf pan.
- Bake the cornbread for 30 minutes, or until cooked entirely.
- Shred the hamburger into small pieces.
- Cook the hamburger in a large skillet over medium-high heat until no longer pink.
- Add in the onion, bell pepper, pinto beans, black beans, tomato paste, chili seasoning, and water. Reduce the heat to a simmer.
- Allow the cornbread to cool for 15 minutes before cutting. Cut off the top of the corn bread loaf with a butter knife to create a coffin lid. Set it aside.
- Scoop out the cornbread from the remaining loaf to create the main part of the coffin. Leave a 1/2 inch thick edge and bottom.
- Drain any excess water from the chili. Pour the chili mixture into the coffin.
- Use the ketchup to write “R.I.P” on the top of the coffin lid.
- Place the coffin lid over the chili mixture. Serve warm.
Wednesday, October 9, 2013
Indoor Plant Hangers
Posted by Club Pacifica on 10:14 AM
Are you a fan of indoor plants? Organizing them throughout your
apartment can be a complicated process. Check out these great indoor
plant hangers from apartment therapy. There are various costs and sizes
to fit your needs and tastes.
I love indoor plants, and I love finding interesting vessels to put them in. Currently geometric hanging planters have been catching my eye. Here are 5 of my favorites.
1. Geometric Hanging Planter, $130 from MFEO: crafted from sustainably harvested maple Europly, finished with Danish oil and paired with brass hardware. Made in Los Angeles, California.
2. Geometric Pattern Design Black and White Carved Hanging Planter, $34 from Half Light Honey Studio: hand pinched and decorated earthenware hanging planter. Made in Asheville, North Carolina.
3. Brass Himmeli Hanging Planter,
$87 from HRUSKAA: modern twist on the classic vintage macrame plant
hanger. Features a delicate himmeli brass tubing accent which has been
intricately strung into thin black cording. Made in Grand Rapids,
Michigan.
I love indoor plants, and I love finding interesting vessels to put them in. Currently geometric hanging planters have been catching my eye. Here are 5 of my favorites.
1. Geometric Hanging Planter, $130 from MFEO: crafted from sustainably harvested maple Europly, finished with Danish oil and paired with brass hardware. Made in Los Angeles, California.
2. Geometric Pattern Design Black and White Carved Hanging Planter, $34 from Half Light Honey Studio: hand pinched and decorated earthenware hanging planter. Made in Asheville, North Carolina.
3. Brass Himmeli Hanging Planter,
$87 from HRUSKAA: modern twist on the classic vintage macrame plant
hanger. Features a delicate himmeli brass tubing accent which has been
intricately strung into thin black cording. Made in Grand Rapids,
Michigan.
4. Yellow Diamond Hanging Planter,
$50 from Raw Dezign: individually cast by hand in a natural pigmented
resin with an internal layer of white resin. Hung with leather cord.
Made in Birmingham, UK.
5. Geometric Hanging Porcelain Planter with Leather Cord,
$42 from Revisions Design: white geometric porcelain planter features a
faceted surface and brown leather cord. Made in Marquette, Michigan.
Tuesday, October 1, 2013
Budget Saving Tips
Posted by Club Pacifica on 11:20 AM
Are you living on a budget? Check out these great tips to
save your budget week by week! These tips will help you have a great financial year. You can learn more at
Kiplinger.--Keep
your budget and your goals simple. What is the one thing that you most
want to accomplish? See where your money is going? Pay off credit card
debt? Find spare cash to start a college fund for the kids? Zeroing in
on your main objective will help you stay on course.--Know your plastic personality. Do you prefer using a debit card or a credit card? Each has its advantages (and disadvantages), and there’s no right or wrong answer for everyone, as long as you know which suits your spending habits.
--Don’t discount cash. Along with debit cards, hard currency has gained fans post-recession because it literally helps you stay in touch with your spending -- when it’s gone, it’s gone. In fact, studies show that when no physical currency changes hands, consumers are likely to spend more and have less sense of buyer’s remorse.
--Limit your trips to the ATM. To make sure you don’t lose track of all that cash, make just one ATM withdrawal per week, and make your money last till the next time. Another trick: Pay with the small bills first; it’s painful to break the big ones.
--Track your spending. It doesn’t have to be time-consuming, and you don’t have to do it indefinitely. Tracking it even for a month or two should be enlightening. Use your debit and credit card statements as guides, and toss cash receipts into a container in your kitchen or office.
--Pinpoint the one area where you’re leaking cash. Maybe it’s restaurant meals, the computer store or, as in the case of a friend of mine, something as mundane as dry-cleaning bills. My friend habitually neglected to hang up her suits after work, so she was racking up a big tab sending them to the cleaners to have them pressed.
--Use any budgeting tool that works for you. It could be one of the top budgeting Web sites, such as Mint.com, an Excel spreadsheet, or even paper and pencil. And don’t dismiss that old standby, the envelope system: Divvy up your cash, and put the amount for each expense into a separate envelope.
--Give yourself a grace period to pay your bills. This trick comes courtesy of the father of one of my co-workers, who makes it a habit to pay his bills ten days in advance of when they’re actually due. He’s always on time, and never incurs a late fee.
--Don’t shop alone. If you lack self-discipline, go with a list, a plan, a buddy -- anything that will make it tougher for you to spend impulsively. And leave the credit or debit card at home, or carry a limited amount of cash. I once interviewed a self-employed young woman who carried an American Express card that she paid off every month and left her other credit cards with her accountants. “If I want to use one, they ask me if I really want to spend the money. That makes me stop and think.”
--Be positive. Don’t think of a budget as a straitjacket that limits your spending and takes the joy out of life. Think of it as a way to control small expenses now so that you can buy bigger stuff -- and have more fun -- in the future. Allow yourself a little splurge. If you decide to brown-bag your lunch at work, treat yourself to a fast-food Friday.
