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4 Tips For A Successful Destination Wedding

Posted by on Dec 11, 2014 in Uncategorized | 0 comments

Destination weddings are becoming increasingly popular as couples are opting for more intimate nuptials with a small group of family and friends in a location that is not local. There are many pros to having a destination wedding, but just because they are typically smaller, that doesn’t mean that they are necessarily less stressful to plan than a large, traditional wedding. Use the following tips to successfully plan a destination wedding. Plan to Visit Your Wedding Location at Least Twice The Internet has made booking wedding and travel arrangements incredibly easy, but the photos shown on websites can be deceiving. Narrow down the location you are most interested in, and then search for wedding venues and resorts in the area. Plan to visit the area where you are getting married at least a year in advance of your wedding...

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3 Tips For Beginners Making Fondant Icing

Posted by on Dec 3, 2014 in Uncategorized | 0 comments

If you are new to cake decorating and making fondant, then there are some important things you need to understand. Here are 3 tips that will help your fondant to turn out beautifully so that it is easy to work with and will lay just right on the cakes. Avoid Making Fondant with Marshmallows One of the most attractive types of fondant to make includes the use of marshmallows. The recipe only includes marshmallows, powdered sugar, water, and vegetable shortening. The fondant tastes much better than a lot of others, but there is one main problem with this type of fondant. It will spring back like dough when you try to roll it out, and it will resist getting bigger and thinner as you work on it. The fondant will eventually get to the right size and shape in...

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Preserve Your Health When You Preserve Food — Always Use The Right Type Of Salt

Posted by on Nov 23, 2014 in Uncategorized | 0 comments

If you’re learning how to preserve foods, you know the importance of including salt in a lot of the brines. Salt helps kill off undesirable bacteria, and it also flavors the foods. However, you’re not using just any old salt. When preserving foods such as vegetables, you must use the specific amounts of salt called for in the recipe. Otherwise, you could ruin the look of the foods — or you could make yourself very sick. Too Much Salt Ruins the Batch When making preserved vegetables, salt extracts a lot of water from the vegetables, which gives the pickling solution the literal space it needs to flavor the vegetables — the pickling solution refills the now-empty cells in the vegetables. As the pickling solution infiltrates the vegetables, it kills off bad bacteria that could cause the pickles to spoil....

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