Yes, guilty as charged! I am one of those “black friday” people. I believe there is nothing more entertaining than watching shoppers fight over the last cashmere sweater (or god forbid, the last christmas hand towel). Typically I’ll get up at 2am and head to the outlets. Why 2am you ask? Well, from years of practice, I’ve deduced that the crowds thin out around 2:30am. Then from 2:30am-4am, the shelves are restocked with sizes and the salespeople are so bored that they’re happy to help me decide what color goes best with my eyes. I don’t like to miss the drama, so 2am is perfectly timed to get 30 minutes of voyeurism in before I get down to serious business, shopping.
This year I decided I’d take it easy and get up at 4am. I have to say, I did miss the feeling of being awake (and shopping) when most sane individuals were tucked in their beds sleeping off their turkey. No matter, it was a successful shopping excursion. I wouldn’t say that I finished my Christmas shopping, but I put a nice big dent in it. I think next year I’ll put on my war paint, sharpen my elbows, and head out with the masses.
Black Friday ~ It was as always a religious experience.
Check our our Custom Crush Label for Pfizer!
At Chamard you can host your meetings and corporate affairs at the most desirable location on the Connecticut shoreline. The 40 acre, working vineyard offers a Custom Crush program where you can make your own wine, attend educational wine seminars, and have hands on wine making activities. Check it out!
Trifles are by far my favorite desert! They’re so easy to make and have so many fantastic variations. Combining fruit and tiramisu looks soooo delicious. I can’t wait to make this one for the next party I go to!
1 cup heavy whipping cream
1/4 cup granulated sugar
1 cup Sargento® Ricotta Cheese, any style
1 tablespoon unsweetened cocoa powder
1 tablespoon Kahlua
1 teaspoon instant espresso granules
FOR THE LAYERING
1 cup heavy cream, whipped with 2 tablespoons granulated sugar
1/2 cup chocolate cookie crumbs
FOR THE GARNISH
1. Combine whipping cream and sugar in food processor bowl fitted with metal blade.
2. Process 1 minute, or until cream is stiff. Transfer whipped cream to a medium bowl and set aside. (Do not clean bowl of food processor.)
3. Combine cheese, cocoa powder, Kahlua and instant espresso granules in food processor bowl. Process until blended. Add cheese mixture to bowl with whipped cream; fold in with rubber spatula until no white streaks remain.
4. Transfer to dessert glasses.
Create the Tiramisu base according to recipe directions. Layer it with freshly whipped cream and chocolate cookie crumbs. Finish them off with a sprinkling of chocolate shavings and fresh berries.
- Recipe can be made in advance and stored in the refrigerator for up to one day before serving.
- If you are not a fan of Kahlua, substitute it for 1 teaspoon of pure vanilla extract.
Alright… let’s talk Dessert and yes I do mean Dessert not dessert. Dessert deserves to be capitalized, always. There was a time in my life (and my friends will attest to this) where I would order my dessert before the meal so I didn’t have to worry about saving room. In the Julia Balfour studio Dessert is VERY important, so we figured on our first Favorites Friday let’s share Dessert.
Now I didn’t have a problem choosing my favorite dessert. When I was pregnant I ate so much of this one particular dessert that my family was worried my son was going to come out looking like this. It was so powerful that the smell of it would quiet my morning sickness. So yes, I would eat it for breakfast. What’s the problem with that?
I don’t cook. I love food, but I just find that everyone else makes it better than I do. So here are some pictures of my favorite dessert. No recipes because I couldn’t promise they’d be good. But these pictures are delicious!
Ladies Night at Shoe & She is tonight! Stop by between 5-8pm at 2458 Whitney Ave in Hamden, CT for wine, cheese, shoes & a 15% discount. What more could you ask for? Here is our postcard we designed for the event. Email to be on the mailing list.
Shopping for coffee is not always easy! We designed shelf talkers to call attention to each type of coffee displayed on the shelf for our client, Ashlawn Farm Coffee. You will find special roasts, blends and decaf as well as coffee sorted by continent (the Americas, Asia & Africa). See the finished product below, we are very happy with how they look!
We love working with the-e-list and this week we just completed another project with the extraordinarily talented Erica Tannen. (Did we mention we got to work with the adorable band Barefoot Truth as well?) Check it out and tell me what you think!!