How to Make Perfect Paper Snowflakes

A DIY Borrowed from Maggie Rose

A while back Maggie posted a tutorial for beautifying a bulletin board, and I was inspired. Bulletin board? Check. Extra fabric? Check. Tacks? Check. 20 minutes to spare? Check!

Mine didn't turn out as beautifully as Maggie's did, as I used plain old tacks instead of handsome brass upholstery nails (and I won't even pretend that I spaced them evenly), but now it complements my color scheme!

I thought I'd show it off since it's currently costumed for Halloween...

Thanks to Maggie for the great idea and instructions!

Did anyone else dress up their inspiration board for Halloween?

Kitchen Chemist: Soup of the Day, Part IV & Finale

I hope that you've been enjoying my Salmon Bisque tutorials as much as I've been enjoying the soup- all week long!

Just a few last ingredients to add...

Keep stirring, keep tasting, and then you're done...

This is one of our favorite recipes- it fills our stomachs without emptying our wallets. A tough economy can be pretty unappetizing. When money is tight, it's easy to turn to canned soup, top ramen, or worse. Cheap food doesn't have to make you feel and look lousy. For just a few dollars per serving, this Salmon Bisque (and many other homemade soups and casseroles) is nutritious and almost extravagantly flavorful. Better yet, it's a meal that can be reheated and eated all week, and it freezes well (for those of you preparing for the long winter).

I'd like to hear from all of you foodies out there, and of course, anyone who is culinarily-challenged. What kind of recipes would you like to see here at StB? Restaurant-inspired? Gourmet on a budget? Holiday party appetizers? Gluten-free? Leave us a comment!

Kitchen Chemist: Soup of the Day, Part III

If you've been following along with my Salmon Bisque tutorial, you're already familiar with the ingredients, and you've also seen me cry on camera. Now it's time to get things cooking- and add the feature flavor.

Putting the Salmon in the Salmon Bisque



Tomorrow we'll finish things up with some veggies and a long simmer.