Destroying Innocence

It starts out innocent enough ...

A little boy about the same age as your two daughters, moves in across the street.  Your daughters welcome the new friend to the neighborhood ... someone excitingly new with whom to play ... who doesn't live so far away that a parent is needed to shuttle them to and fro.

A friendship develops between your daughters and this little boy.  A really cool friendship that involves video games on a big screen TV, candy, soda, and all the foods that your daughters don't get to eat at home because they're processed foods with loads of chemicals and other yucky stuff.

The boy's Dad is pretty cool too.  He hands out money.

Your daughters are children of a broken relationship; their father left when they were quite small.  Your oldest daughter starves for attention from a "Daddy figure".  Their father rarely spends any actual time with them ... his life without children takes precedence over his generous visitation rights.

The girls' Mother has remarried, but with a total of 5 children in the newly-formed family, Dad's attention is at a premium ... there is no lack of love, but there IS competition for his attention with those children who were his to begin with.

Your daughters begin spending oodles of their free time over at the new friend's house ... having dinner, playing games, drinking soda, and coming home with a dollar every now and again so they can go buy cheap toys at the local drugstore.

A month passes ... you eventually discover the name of the boy's Dad.  You also discover that the little boy is only there on weekends; he lives with his Mother during the week.

Odd ... since your daughters are over at the house almost every day.

As a parent, a small alert pops off in your head ... so you ask your daughters why they go over when the little boy is not there.  And you are told that there are video games on a big screen TV that they don't have to share with 3 other kids, there's candy and soda and ice cream, there's dinner with things they don't eat at home because their family is mainly vegetarian ... and there's a dollar for each of them whenever they ask for one.

Understanding that your older daughter is starving for Dad-attention and considering that the boy's Dad maybe misses having his son with him during the week, enjoys having children in the house, you don't give it a second thought ... you give it the benefit of the doubt.

Until your older daughter becomes moody ... and quiet ... and sullen.

This last Friday, my younger daughter comes home crying ... her sister had pushed her out into the crosswalk, in front of a moving car, with the words "how would you like to die" ringing in her ears.

On Monday, five dollars shows up, clenched in the fist of an angry girl.  A jealous little sister spills the beans to my husband.

When asked about it, my older daughter tells him that the little boy's Dad gave it to her.  When asked "why?", my husband is met with silence ... pressing the question is followed by a storming through the house, slamming doors in her wake ... awaking me from a nap.

Her sister comes barreling in the bedroom ... and I am told about the five dollars and it was a trade with the little boy's Dad for a $20.

$20?!?!?!  Where did $20 come from???

My stomach sinks ... I head off to find answers.

Before going into my daughter's room, I have two stories from two different perspectives.  I enter her room, sit down on the bed, and quietly ask about the $20.

I am told that the boy's Dad had given it to her.  I explain that $20 is a lot of money ... that I didn't quite believe the story that she was trying to tell me.  She gets quiet.

Getting nowhere fast, I ask about the five ... and am told that the boy's Dad gave her the five when she gave back the $20.  Gave back???  That indicates that the money was stolen.

Still meeting sullen silence, I explain that so far, there were three stories ... and none of them matched.  With the details that I knew, I gave her MY story:  she was playing over at the boy's house and sees a wallet on the coffee table or kitchen counter with money in it.  She takes the money, thinking he won't miss it because there are so many in there and he's always giving her money, anyway.  Her sister finds out and threatens to tell Mom, for which she's pushed out into the crosswalk, with a threat that if she tells Mom, she will die.  The magnitude of stealing money eats at her over the weekend, causing tummy aches and general misery.  On Monday, she decides to give it back ... which she does, asking for five dollars in return.

I finish my version of the story, letting her know that she will be ungrounded from her room when she decides to tell me the TRUE story.  I take the five dollars from her, explaining that keeping the five was the same as when she stole the $20.  Half an hour later, she comes to me, ready to tell me her story.

What I guessed to have happened was pretty darned close ... expect for one minor detail:  the wallet was in his closet. When I ask "what closet", I am told "his bedroom closet".  When I ask what she was doing in his bedroom, I am quietly told that he carried her there to tickle her ... that he did this more than just once.

With a sinking feeling in the pit of my stomach, I realize that you have to tread very carefully with questions at this point ... remaining calm at all costs, or you run the risk of scaring the child into a mentally locked door from which no answers or memories ever return.

Reassuring her that she is loved and that Mommy will not get angry at her story, I continue with asking her if he ever did anything that made her feel either uncomfortable or "bad" inside.  I am told that he once answered the door wearing only shorts, no underwear, with his "privates" hanging out ... and that she ran in fear.  She tells me that he has only tickled her ... nothing more.

And with a breaking heart, I wrap her up in my arms and simply hold her ... holding back tears and sadness and the surfacing of a few memories of my own.

She is okay.  We were able to stop something before it got out of hand and did terrible damage.

I am another story ... one that I cannot remember ... yet.

A handful of memories of my life before the age of 6, when my family moved to Washington.  A dusty memory from about the age of 4, showering with my Dad, seeing his "privates".  A disturbing memory from about the age of 10:  on vacation at my Aunt & Uncle's house, sleeping in my cousin's room on the floor in sleeping bags, waking up both of my cousins with the words "please don't hurt me, Daddy" uttered from a deep sleep.

That's it ... no other memories.  Just an overwhelming, heart-breaking sadness that allows me to relate to my 8 year old daughter on a level I never knew I had.

Monday ends with her a happier child ... the weight of her secret is now off of her shoulders.

Tuesday, following a hunch, I discover that the little boy's Dad was convicted in 1993 for 1st degree sexual abuse and again in 1994 for third degree rape.  The National Registry for Sexual Offenders does not indicate if these convictions involved children.

With this information, my husband & I walk over to his house with an apology for my daughter stealing the $20 and a return of the five dollars.  He brushes it off and says that "it's no big deal".  I then give him the explanation that our children will never be allowed over at his house.  Ever.  He is shocked.  Protests.  I explain that I did not approve of his behavior toward the children.  His response of  "but ... I fed them ... and let them play video games ... and gave them money ... and ..." was met with my response that I appreciated those particular things that he did for the girls ... but that his taking of my daughter into his bedroom for the purpose of tickling was inappropriate behavior and not tolerated.  Ever.

No remorse.  No apology.  Just a "fine" and a closing of the door as we walked away.

We've slain the dragons found in one little girl's world ... it's time to find the others and flush them out.

And they'll either surface the easy way ... or the hard way.
Either way, their time for hiding is over ... it's time for the fears to be faced and released ...
so I can move forward in a healthier frame of mind.

Cinnabon-Style Organic Cinnamon Rolls

Yield: 12 large buns

Ingredients:

Dough

1 (1/4 ounce) package dry yeast [or 2 tsp organic dry yeast]

1 cup warm whole milk

1/2 cup raw organic sugar

1/3 cup organic, unsalted butter

1 teaspoon sea salt

2 large eggs

3 1/4 cups organic flour [wheat or spelt]

Filling

1 cup light brown organic sugar

3 tablespoons ground cinnamon

1/3 cup butter

Method:

• For the rolls, dissolve the yeast in the warm milk in a large bowl.
• Add sugar, margarine salt, eggs, and flour, mix well.
• Knead the dough into a large ball, using your hands dusted lightly with flour.
• Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
• Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
• It should be approx 1/4 thick.
• To make filling, combine the brown sugar and cinnamon in a bowl.
• Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1″ untouched around edges.
• Gently roll into a fairly tight roll, trying to keep the filling inside.
• With a sharp knife, slice into 12 pieces.
• Place on parchment lined cookie sheet about 2″ apart, cover with lint-free cloth, and let rise for another hour.
• Bake in 400 degree on rack just above centre, for about 10 minutes, or until light golden brown.
• Cool on cooling rack and gently place into airtight container when cool.

Cream Cheese Frosting

Cream Cheese Frosting

Amount	Measure	Ingredient and Preparation Method
4	oz	Organic Cream Cheese (0.25 lb)
1/2	Cup	Butter (0.25 lb, i.e. 1 stick)
1 3/4	Cup	Organic Powdered Sugar (1/2 lb)
1	tsp	Organic Vanilla Extract
1/8	tsp	Organic Lemon Extract

There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the wonderful results you achieve.  A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.

Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a "slow mixing" speed on your machine. 

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a "medium fast whipping" speed on your machine. 

Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at the slow mixing speed. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.

Lastly, add the Vanilla and Lemon extracts and whip for 1 minute using the Stainless Steel Whip at medium fast speed.

*photo courtesy of Sweetapolita.com*

My [Organically Modified] Grandma's Thunder Cake

This recipe, Marina brought home from her 2nd grade teacher ... with a request to make it into something "healthy".

Cream together, one at a time:

1 c. organic butter [or softened coconut oil]

1 3/4 c. turbinado sugar

1 tsp. organic vanilla, we use Madagascar vanilla

3 eggs separated

[Blend in yolks.  In separate bowl, beat whites until they are still, then fold into completely mixed batter ... this is the last step before pouring into the pan to bake.]

1 c. filtered water

1/3 c. pureed tomatoes [do this in a blender]

Sift together:

2 1/2 c. organic cake or bread flour

1/2 c. cocoa powder

1 1/2 tsp. baking soda

1 tsp. sea salt

Directions:

Preheat oven to 350 degrees.  Grease & flour two 8 1/2" cake pans or one 9"x13" baking pan.  Mix together the wet ingredients.  Add the dry ingredients, one at a time, and mix well.  Fold in beaten egg whites.  Pour into prepared pan[s].  Bake for 35 to 40 minutes, in center of preheated oven.

Frost with chocolate butter frosting & top with strawberries [optional].  We left it unfrosted and it was absolutely perfect!

Grab a fork & enjoy!!!

[photo courtesy of google images ... 'cuz I forgot to take a picture]

Just Married ...

Our entire wedding was a DIY adventure.

We were on a budget.

From the dress to the flowers to the rings, everything was hand-crafted.

Including the "Just Married" sign that I created for the living room wall.

A trip to Craft Warehouse was in order.

Unable to locate anything close to resembling "Just Married" in their vinyl transfer section,
I found something else ... something better.

I decided against putting the words "just married" on the sign I was making to celebrate Our Day.

Because no one should be "just" anything!

When Life Hands You Lemons ... Make Cheesecake

For Easter with the family, it's a Pot Luck.

I LOVE pot lucks.  They're so very pot-lucky.

Since I have had a hankering for cheesecake lately, I cruised the net for one.  Hit the jackpot when I found one that has alcohol as a main ingredient.  Perfect for a family gathering  =)

Blood Orange Italian Cheesecake

CRUST:

1 1/2 c. graham cracker crumbs
3 oz. butter, melted
1/4 c. sugar
1 tbsp. orange zest

FILLING:

3 3/4 c. (30 oz.) Ricotta cheese
2/3 c. sugar
4 eggs
1/4 c. all-purpose flour
1/4 c. blood orange liqueur
3 tbsp. raisins
1 tbsp. finely chopped orange rind
1 tbsp. finely chopped lemon rind

Butter the bottom and sides of a 9 inch spring-form pan. Mix all the ingredients for the crust together and press the crumb mixture into the bottom and sides of the pan. Chill for 20 minutes.

Drain the Ricotta cheese and discard the liquid. In a large mixing bowl, beat together Ricotta, sugar, eggs, and flour until light and fluffy. Fold in the raisins, Grand Marnier, and orange and lemon rinds. Pour the batter into the prepared pan and bake in 325 degree oven for 1 hour. Remove from oven and cool on a wire rack. Refrigerate for 12 hours or longer. Before serving, remove the rim from the spring-form pan.

Decorate with Candied Orange Slices (recipe below)

INGREDIENTS

1. 1 1/2 cups water
2. 1/2 cup granulated sugar
3. 1 navel orange, sliced crosswise 1/4 inch thick

1. In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.

MAKE AHEAD: The candied orange slices can be refrigerated for up to 2 weeks.

The Benefit of a Really Good Vacation & the Beauty that is Pinterest

Dinner for a household of 7 is a challenge.


Even more of a challenge after coming home from four days on vacation.


A bigger challenge?  Trying to figure out a menu for those 7 appetites that will make everyone want to actually eat dinner.


For the most part, cooking for the kids is easy.  Chicken nuggets & fries.  Home made chicken soup.  Tacos.  Veggie dogs.


Easy.


For mostly vegetarian palates ... not eating the same thing over and over can be difficult.  You can quickly find yourself in a rut.


Going on vacation can change that frame of mind ... since you end up being exposed to different types of cooking.  And with that new point of view, you end up considering foods that may never before have crossed your mind.


Which brings me to today's question ... what to cook for Kelly & I after having been on vacation for four days.


The kids' dinner was easy ... home made chicken soup.  For us ... I didn't hit the jackpot until I stumbled across a posting for an easy leek quiche while looking for an Italian cheesecake recipe.


Gotta LOVE Pinterest.  


A quick PIN and I was off to the market ... ready to create something amazing!


Here's the recipe ... and it's versatile enough to add other ingredients.


Chunky Pesto - Makes about 1 cup

2 1/2 cups fresh basil
1/4 pine nuts, toasted
1 clove garlic
1/4 cup freshly grated parmesan
1/2 cup extra-virgin olive oil
coarse salt and freshly ground pepper

Place basil, pine nuts and garlic on cutting board.
Use a mezzaluna or a large knife, finely chop the ingredients.
Place in a bowl, add parmesan and oil.
Mix to combine.
Season with salt and pepper.
Cover with plastic wrap.
Can be refrigerated up to 2 days.

Use the pesto to make:

Leak, Pesto and Ricotta Pie - Serves 6 to 8

1 large leak, thinly sliced
2 tablespoons unsalted butter
2 large eggs
2 large egg whites
4 tablespoons cream
1 cup ricotta
3 tablespoons pesto
1/2 cup freshly grated parmesan
2 tablespoons flat-leaf parsley, chopped
coarse sea salt and freshly grounded pepper
8 sheets phyllo dough, keeping it frozen makes it easier to unroll  =)
cooking spray

Preheat oven to 375F.
Saute leaks in butter until soft.

In a medium bowl, combine, eggs, egg whites, cream, ricotta, pesto, parmasan and parsley.  Sliced mushrooms, sweet peppers, and feta cheese would be good additions to this ...

Season with salt and pepper.

Lightly coat a 9 inch pie pan with cooking spray.

Unroll phyllo, remove one sheet, placing in prepared pan.
Coat lightly with cooking spray.
Repeat with 7 more sheets of phyllo, spraying between each layer.
Trim edges with scissor.

Spoon filling and leaks into the pan.
Bake until golden brown and set, about 45-50 minutes

[I cooked it for 48 minutes, in a gas oven, using a terra cotta pie pan].
Cool before serving.

*** while this was baking in the oven, I put together a yummy lavender & honey biscotti that we'll be slicing up and partially coating in white chocolate.  Will share the recipe on another post  =)

After spending what seemed like weeks searching out a bakery for the pinnacle of a Marriage Celebration [it was really only 3 days ... but seemed like forever], you can only imagine my dismay when discovering that fancy cakes are affordable, at only $35 ... while adding the word "Wedding" to that same cake description will tag on another $65 to the price tag.


<sigh>


So, in the Grand Scheme of keeping this entire event DIY and keeping it within a relatively small budget, I decided to search out a recipe along the same lines as what the bakery had suggested.


On Epicurious.com, I found an incredible recipe for a dark chocolate wedding cake with chocolate orange ganache and orange buttercream.


Perfect.


The directions were easy to follow.


Even better!


A few ingredient substitutions to make this healthier and we were good to go ... all told, maybe $50 total for the organic ingredients, cake pans, and decorations ... not too shabby!

Dark Chocolate Wedding Cake with Chocolate Orange Ganache and Orange Buttercream

Gourmet Magazine  | September 1996

yield: Serves about 30 (including top tier) 

For cake layers:

• 13/4 cups unsweetened, organic cocoa powder (not Dutch-process)
• 13/4 cups boiling water
• 4 ounces fine-quality, organic, bittersweet chocolate (not unsweetened), chopped
• one 8-ounce container organic sour cream
• 1 tablespoon plus 1 teaspoon Madagascar vanilla extract
• 3 cups stone ground, rice flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon sea salt
• 3 3/4 sticks (1 3/4 cups plus 2 tablespoons) unsalted butter, softened
• 1 3/4 cups organic, raw sugar
• 3/4 cup firmly packed, organic light brown sugar
• 5 large eggs (fresh tastes better if you can get them)

For ganache:

• 1 cup organic, heavy whipping cream
• 8 ounces fine-quality, organic, bittersweet chocolate (not unsweetened), chopped
• 2 tablespoons organic, unsalted butter, softened
• 2 teaspoons freshly grated orange zest
• 1 tablespoon Grand Marnier, or other orange-flavored liqueur

For assembly:

• one 8-inch cardboard round*
• one 6-inch cardboard round*
• three 8-inch plastic straws (skewers work well, too)

For orange curd:

• 5 large egg yolks
• 1/4 cup organic sugar
• 1/2 cup fresh orange juice
• 1/2 stick (1/4 cup) organic, unsalted butter, softened
• 1 1/2 teaspoons fresh lemon juice

For buttercream:

• 1 1/4 cups organic sugar
• 1/2 cup water
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 6 1/2 sticks (3 1/4 cups) organic, unsalted butter, cut into pieces and softened to cool room temperature
• 1/2 teaspoon salt
• 2 tablespoons freshly grated orange zest
• Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.

• Decoration: fraises des bois (wild strawberries)** and small roses with some leaves attached (both fruit and flowers must be nontoxic and pesticide-free) ... I used decorator's frosting, frosting roses, cake paint, and cake jewels (shown in a separate posting)

• *available at specialty cookware shops

preparation

Make cake layers:
Preheat oven to 350° F. and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.  Gather ingredients in a central location for ease in preparing.

  * I used Wilton's cake pan prep ... it's oil & flour in a convenient squeeze bottle *

 

* These pictures show the gathering of ingredients and prep work done beforehand ... makes it a little bit easier when putting it all together.  As you can see, I substituted organic ingredients where ever I could.  We used large, farm fresh eggs ... the thicker shells made it easier to separate the whites from the yolks for the buttercream & ganache.  The only thing I would change in the future is to use coconut oil in lieu of all the butter for the cake batter ... makes for a moister cake.

Put cocoa powder in a bowl and whisk in boiling water in a stream until smooth. Stir in chopped chocolate and let stand 5 minutes. Stir mixture until smooth and chocolate is melted and cool mixture. Whisk in sour cream and vanilla.

Into a bowl sift together flour, baking soda, and salt. In large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition and scraping down side of bowl. 

Reduce speed to low and add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and beating until batter is combined well.

Pour 2 cups batter into each 7-inch pan and smooth tops. Divide remaining batter between 9-inch pans (about 33/4 cups each) and smooth tops. In middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack, putting 7-inch layers in front part of oven. Bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes, or until a tester comes out with crumbs adhering. Run a thin knife around edges of pans and invert cakes onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 days ahead and kept at cool room temperature, wrapped well in plastic wrap, or 2 weeks ahead and frozen, wrapped well in plastic wrap and foil. Defrost cake layers (without unwrapping) at room temperature.

Make ganache:


Instead of Cointreau, we decided to use Grand Marnier.  You can use any flavored liqueur you wish.  Blackberry liqueur would be good, too ... or raspberry.  If you switch flavors, you may wish to leave out the orange zest  =)

In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.

In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).

Make orange curd:

In a small heavy saucepan whisk together yolks and sugar and whisk in orange juice, butter, and a pinch salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point, 5 to 7 minutes (do not let boil), and strain through a fine sieve into a bowl. If you use pulp free orange juice, you don't have to strain this through a sieve.  Whisk in lemon juice and cool curd, its surface covered with plastic wrap. Chill orange curd, covered, until cold, at least 4 hours, and up to 2 days.

Make buttercream:

In a heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it registers 248° F. on a candy thermometer.  The photo on the left shows a wonderfully boiling sugar/water mix.  To my dismay, I discovered that the sugar mixture can very quickly heat up from 212° F to over 400° F ... in less time than it takes to answer the front door.  The photo on the right shows what happens if you're not paying attention to the boiling sugar.  If this happens to you, DO NOT pour the mess down any sort of drain ... not even your toilet ... it will solidify INSTANTLY ... requiring the aid of a plumber's wrench to clear the mess.

While syrup is boiling, in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid beaters and side of bowl). Beat mixture at medium speed until completely cool, 15 to 20 minutes. 
Beat in butter, 1 piece at a time, and beat until thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in orange curd, salt, and zest until smooth.


Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container. Bring buttercream completely to room temperature (this may take several hours if frozen) and beat before using. (If buttercream is too cold when beaten it will not be glossy and smooth.) Makes about 8 cups.

Assemble cake:
Put one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache. Top with remaining 9-inch layer and gently press layers together to form an even tier. Put one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner.

Frost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier. Chill both tiers until buttercream is firm.

Cut straws in half and insert 1 straw piece all the way into center of 9-inch tier. Trim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. Center 7-inch tier (still on cardboard) on top of 9-inch tier. Fill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter. Chill cake at least 6 hours and up to 1 day.

Arrange fraises des bois and roses decoratively on top and around sides of cake. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serves about 30 (including top tier).

We used painted, pre-shaped frosting roses that we spray-painted gold with candy glitter around the two layers.  Cake wires, beaded charms, chandelier crystals, and quartz crystals to decorate our cake.  You are only limited by your imagination for decorations ... so open the box of creativity and dive in ... this is YOUR DAY ... make it special!

Recipe courteous of Epicurious.  Photos courtesy of me ... 'cuz the recipe didn't have any of their own so I could see what the hell this was supposed to look like while I was making it  =)

Putting the wedding together ... that will be in the next few posts.


Bon Apetit!