Martha's Pom Poms

So today I started. Our green garland is up on an exposed beam in the family/dining area and I have made three white pom poms to hang down.

You can find the full tutorial here, but if you just want to hang around here, here is how I did it:

A pack of tissue paper. Make sure there are 10 sheets per pack. I have noticed some selling packs of 5 sheets only, or 8 sheets (which will do also). I got mine from the Hot Dollar Shop (for the Sydney-siders) for only $1.

Lay out the pile of sheets from one pack so that the shortest end is facing you.

Make a fold that is about 2cm (or about 1 inch) in width.

Flip the pile of paper over and fold again.

 

You are creating accordion folds.

Once you have completed this, tie a piece of string in the middle. (I have also previously used thin wire).

Snip the ends to creat either an arch or point.

Fan out the folds.

Carefully and delicately separate each sheet of tissue paper. Though this is a quick process be aware that tissue paper does tear easily so be gentle with it.

First sheet on one side done.

One half done.

And the results...hooray Christmas is coming!

Thanks Martha!

Happy Halloween

No trick or treating for us this year but I did manage to bake some Halloween biscuits (albeit very last minute).

I used Martha Stewart's recipe (found here). I have reprinted below with my changes in red.

Ingredients

• 1 1/2 cups plain flour 
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) (170g) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• Small candies or sprinkles, for decorating (optional) (smarties)
• 1 teaspoon vanilla essence

Directions

1. Preheat oven to 350 degrees (190 degrees celsius - I did fan forced). In a medium bowl, whisk together flour, cocoa, and salt; set aside.
2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days. (I didn't have 45 minutes so I did 10 minutes in the freezer).
3. On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
4. Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
5. Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely.

And this is the result:

And this was a happy afternoon tea:

And here was my Halloween in 1986 (I am the hunchback):

Hope you all had a Happy Halloween.