A wine bottle tag? The next time you plan on bringing a bottle of wine to your hosts, instead of wrapping it or buying a fancy bag, why not make a tag to adorn the bottle!
To prepare this one, I was inspired by the one Paula Biggs made. When I first saw it on Pinterest, I thought it was a great idea! Check out her website: she has a few different designs. I noticed that Paula offers “.pdf” documents you can download. Unfortunately, I only saw this when I was preparing this post so I made my own but I did borrow Humphrey Bogart’s quote like Paula did because I thought it was quite witty. I printed it on photo paper and, of course, because I design jewellery, I just had to add a few Swarovski crystals on the tag!
At the end of the summer, I have a lot of fresh basil. I freeze some in olive oil and enjoy having it on hand, especially if I happen to run out of the fresh one during the winter. You can use an ice cube tray or a silicone mold like I did. I prefer this mold because the cavities are smaller than the ones in an ice cube tray making it easier to gauge how much you need. It is quite inexpensive and you can see where I purchased it by the name on top of the mold.
Wash the basil and make sure it is very dry before adding it to the oil. Fill each cavity about 3/4 full with chopped basil then add enough extra-virgin olive oil to fully cover. Place the tray or mold in the freezer and, when the cubes are frozen, transfer them to a resealable freezer bag. When you need them, use one or two cubes to incorporate in your recipe.
VARIATIONS: If you are making many of those “cubes”, add some minced garlic or citrus zest to some of them. Make sure to mark the bags accordingly.
When my brothers and I were young, my mother used to make these for us at Easter….Why not make one for each guest and use them as place card holders for Easter dinner? Or you can serve them for an Easter brunch or buffet.
Use your favourite deviled egg recipe and, instead of cutting them in two lengthwise, cut them in two crosswise about 1/3 way down from the pointed top. If needed, cut off a thin slice at the bottom to make it level.
For the nose, cut triangles from carrot slices and for the eyes, cut out squares from a sliced gherkin.
Wrap the avocado in a piece of foil, shiny side out, and place it in a 200°F oven for 10 minutes. Let it cool. Your avocado should be softer. If not, wrap it up again and return it to the oven for a few more minutes.
Or, if you only need it for the next day, wrap it up in newspaper and leave it on the counter.