Touched by distraction

I was all ready to post a blog with a picture of a beach or wave crashing with some teasing text about my upcoming trip to Costa Rica.  Then I visited Hello, Lolla and read this.  I touched me so that I felt like sharing it instead.   Enjoy and thanks, Lolla!

Orchestrated Unorchestrated Birds

I could watch this all day (and not only because the music's from Amelie).

powerlinerflyers from wes johnson on Vimeo.

Why the long faces?

I love people who bring humor to weddings. I believe they should be an expansion on you and your future spouse. These engagement pictures may be slightly creepy but I"m imagining the couple has one heck of a sense of humor.

Courtesy of allison c. photography

These are totally, like, cool!

Via Apple Arts I stumbled across Interior design room. Via IDR, I found http://www.likecool.com/ which resulted in some artsy, totally, like, cool design ideas.

Crayon ring for on-the-go doodling

Safe Table: Perfect for C since she sleeps with a bat under her pillow anyway.

Knuckle comb because it's important to look good while look tough.

Perfect for me 'cause I have a hard time with rice.

Then there were some not so cool designs...

Wednesday Whipping Wares

Mel received a Kitchenaide as a wedding present and I can't wait to use it for marshmallow mixing.

INGREDIENTS

• Nonstick vegetable oil spray
• 1 cup cold water, divided
• 3 1/4-ounce envelopes unflavored gelatin
• 2 cups sugar
• 2/3 cup light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup potato starch
• 1/2 cup powdered sugar

PREPARATION

Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray.

Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240ºF, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

Recipe courtesy of Bon Appetit