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DECK THE HOLIDAY'S: 02/20/12

Monday, February 20, 2012

DIY ORIGAMI SEPTIMA STAR!

   This comes from www.goorigami.com .  I thought these looked like something that could be made into an ornament or even made larger for the start on your Christmas tree.


Septima Star by Ekaterina Lukasheva




It seems like this is the first origami star I’ve folded this year. And what a cool star it is!
Wondering how to make it? Follow the links below to the diagram and video instructions!

Description

Name:Origami Septima Star
Designer:Ekaterina Lukasheva
Units:6 / 7 (5 and 8-unit assembly is also possible)
Paper ratio:square
Assembled with:no glue
Paper size:7.5 cm
Model size:~ 9 cm
Paper:Patterned kami origami paper (China)
Origami paper, Folia (Germany)
Diagram:Septima Star – diagram
Video:Septima Star – video
Septima Star by Ekaterina Lukasheva




CARNIVAL OF BINCHE FROM BELGIUM!!!!





    The Carnival of Binche is an event that takes place each year in the Belgian town of Binche, during the Sunday, Monday, and Tuesday preceding Ash Wednesday. The carnival is best known of all the others that take place in Belgium, at the same time and has been proclaimed as a Masterpiece of the Oral and Intangible Heritage of Humanity. Its history dates back to approximately the 14th century.






    Events related to the carnival begin up to 7 weeks prior to the primary celebrations. Street performances and public displays traditionally occur on the Sundays approaching Ash Wednesday, consisting of prescribed musical acts, dancing and marching. Large numbers of Binche's inhabitants spend the Sunday prior to Ash Wednesday in costume.





    The centerpiece of the carnival, are clown like performers, known as Gilles. Appearing, for the most part, on "Shrove" Tuesday, the Giles are characterised by their vibrant dress, wax masks and wooden footwear. They number up to 1,000 at any given time, ranging in age from 3 to 60 years old, and are customarily male. The honor of being a Gille at the carnival is something that is aspired to by local men. From dawn on the morning of the carnival's final day, Gilles appear in the center of Binche, to dance to the sound of drums and ward off evils spirits by slapping sticks together. Later, during the day, they don large hats adorned with Ostrich plums, which can cost upward of $300 dollars to rent, and march through town carrying baskets of oranges. These oranges are thrown to, and sometimes at, members of the crowd that gather to view the procession. The vigor and longevity of the orange throwing event has in the past, caused damage to property...some residents choose to seal windows to prevent this.




    On Shrove Tuesday townspeople don their fancy costumes that were imagined and made months before and created by each participant. In the morning at approximately 8 a.m. the drums go from house to house to gather up the participants. At about 10 a.m., the small groups collected by the drums meet in the heart of Binche. It is the moment the townspeople prefer, when they discover the marvelous, original costumes. At about 3:30 p.m., people gather at the station area. The societies go back to the center of Binche, dancing to the music of the drums and the brass bands, forming a living multicolored ribbon.






    On Shrove Monday, the feast is a traditional, more private gathering of locals. To the tune of the viols and the hurdy-gurdies, they all go from pub to pub, and from pub to friends and neighbors houses, as they get ready to invite the voil, who are dancing in the streets.
    At about 3 p.m. the children gather, just like the adults had done the day before. The younger ones dance to the music of the drums and brass bands. They then convene in the Town Square, they all dance to the "rondeau de l'amite." Then after hours of dancing and singing until about 8 p.m., they leave to enjoy fireworks at the stationing area.

MAKE YOUR OWN CHOCOLATE TRUFFLE KISSES!

   Hey everyone, I found this cool recipe at www.dollhousebakeshop.com .  Even though it's past valentines day, many of us (and you) like to eat them all year round.  Why not make a giant kiss for dessert one night or maybe even for a special occasion.  I've died and gone to chocolate heaven.  I would like to know if anyone enjoyed these as much as I did.




Sculpt rich creamy chocolate truffle into Hershey's Kisses!









The shelves are officially stocked full of Valentine's Day chocolates and goodies! In the midst of boxes and boxes of chocolate truffles I saw this giant Hershey Kiss -->
So I decided to try and combine the iconic Valentine's Day chocolate truffle, with this cool giant kiss, and came up with "Chocolate Truffle Kisses". The best part of this recipe is you can infuse your truffles with extracts, espresso, liquor, or keep it simple and stick with luscious rich chocolate.





Chocolate Truffle Kisses
You will need

  • 8 ounces of semi-sweet or bittersweet chocolate (or a combination), chopped into small pieces
  • 1/2 cup of heavy whipping cream
  • 2 tablespoons unsalted butter
  • Cocoa powder for coating (I used Dutch Processed. You can also coat your truffles in melted chocolate, finely chopped nuts, or powdered sugar)
  • Flavoring (optional)

Directions


Place chocolate in a heat proof bowl and set aside. In a small saucepan bring the butter and cream just to a boil. Remove from heat and immediately pour over bowl of chocolate. Let sit for a minute or two. Gently stir until smooth (This is a classic ganache which can be poured as a liquid over cakes, like in my Chocolate Ganache Mousse Cake, or refrigerated and rolled into truffles, like we are going to do in this tutorial). If you are infusing truffles, be sure to check out our line of super strength flavorings and stir in a few drops until you have reached your desired flavor, I love using cherry for Valentine's Day. You can even add Chambord for a raspberry flavor, or any type of alcohol, liquor, espresso, or flavoring you choose!

Cover and refrigerate your ganache for a few hours until it has set and is firm. Once firm, scoop a ball of ganache onto your work surface with a spoon and sculpt into a Kiss shape, making sure to work quickly so the heat of your hands doesn't melt the ganache. If the ganache gets too melted/sticky, sprinkle some cocoa powder on your sculpture and hands and continue to shape your Kiss. (My Kiss turned out about 1 1/2" tall and about 1 3/4" wide at the base.)

I know... not the prettiest picture, but I wanted to make sure I showed you the whole process.



Once you have smoothed your Kiss and have gotten your desired shape, roll in coco powder. (You can also roll in powdered sugar or dip in melted chocolate.)







Cut squares out of foil (mine were about 5" squares) for wrapping and type (or write) custom tags and cut into long thin strips. (font size 11-12 works fine)









Place your Kiss in the center of the foil square and wrap foil up and around Kiss, with your custom tag poking out of the top (you can place the kiss in a paper cupcake liner before wrapping in foil if desired).







Happy Baking,
Lindsay Ann