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Showing posts from March 12, 2012

HOW TO MAKE CASCARONES, MEXICAN CONFETTI EGGS!

This diy comes from www.prudentbaby.com . I have seen these sold in Walmart.  Now instead of buying them or if you haven't heard of these before, try making a few dozen with friends and family.


How to Make Cascarones (Confetti Eggs)


Cascarones are a Mexican Easter tradition and a great alternative to plastic eggs for your hunting pleasure.

Kids LOVE them as much (if not more) than any candy-filled egg. We had them at the Third Birthday Fiesta and they were the hit of the party.

Many, many were smashed over my head.

AND they are super-easy to make. Find out How to Make Cascarones after the jump…
How to Make Cascarones


You can start by making a pin board to use as a drying rack. This is not necessary, but very helpful when making cascarones. Just take a piece of styrofoam (this one was from the box my embroidery machine came in) and stick pins into it to form a grid.


Then you’ll need some uncooked eggs.


Take one egg. Do not look at my nail polish. It’s that newfangled gel business and…

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE!

Served in stemmed glasses, these silky smooth Italian custards make an elegant ending to any meal. 




Ingredients1 (1/4-oz.) envelope unflavored gelatin1 1/2 cups cold milk, divided1 cup whipping cream1/2 cup white chocolate morsels1/4 cup sugar Dark Chocolate Sauce Garnishes: fresh mint sprigs, chocolate shavingsPreparation1. Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.)2. Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk.3. Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.

FROZEN DEAD GUY DAYS FROM COLORADO!!

Frozen Dead Guy Days is an annual celebration held in the town of Nederland, Colorado.
    In 1989, a Norwegian citizen named Trygve Bauge brought the corpse of his recently deceased grandfather, Bredo Morstol, to the United States. The body was preserved on dry ice for the trip, and stored in liquid nitrogen at the Trans Time Cryonics facility from 1990 to 1993.
    In 1993, Bredo was returned to dry ice and transported to the town of Nederland, where Trygve and his mother Aud planned to create a cryonics facility of their own. When Trygve was deported from the United States for overstaying his visa, his mother, Aud, continued keeping her father's body cryogenically forzen in a shack behind her unfinished house.




    Aud was eventually evicted from her home for living in a house with no electricity or plumbing, in violation of local ordinances. At that time, she told a local reporter about her father's body, and the reporter went to the local city hall in order to let them k…