Fonts: Circus/ Carnival/ Wild West Type

by Luzel

Today’s fontastic extravaganza is via Magic Jelly’s personal faves compilation. Not one… not two…but TWELVE Circus-type fonts, all for FREE. Oh what fun!! Just click through the links below to download.

Big Top
De Louisville
J F Ferrule
URWWood Typ D
Cast Iron
Circus
Pointedly Mad
Armenian Circus
Hoedown
Romantiques
Coney Island
Abilene FLF
Thanks to the fab Magic Jelly for sharing!

Eat This, Drop Your Cholesterol

June 30, 2009 3:40 PM by Mehmet Oz, MD and, Michael Roizen, MD

Sometimes, it’s not what you take out of your diet but what you add to it that has the power to lower your lousy LDL cholesterol, raise your healthy HDL cholesterol, and maybe even chip away at your risk of diabetes.

The newest addition to your power arsenal (and your plate): Chickpeas — also known as garbanzo beans — the luscious legume that’s pureed to make hummus (and that tastes great whole, too). People eating roughly 25 ounces of chickpeas per week — that’s a little more than 3 ounces a day (just a hill of beans, not a mountain of them) — saw their total cholesterol and lousy LDL levels decrease and healthy HDL levels increase compared to 4 weeks on a chickpea-free diet. That’s not all: Their insulin levels also improved, and they lost a small amount of weight — without dieting OR exercising. Try this quick and easy hummus recipe.

Credit should go to the fact that these legumes fill you up with fiber (more than 5 grams in half a cup), protein (6 grams per half cup), and polyunsaturated fatty acids, all qualities your heart and your weight love. Plus, chickpeas are a great source of vitamins, minerals, and phytoestrogens.

Hummus isn’t the only way to get more chickpeas into your life. Try tossing the whole beans into salads and pasta dishes. Add a new dimension to tuna salad by stirring them right in — with some parsley and spices, if you want (like this). And make them a fixture in your three-bean salad. Easy. Healthy. Cheap. And you don’t have to give up a thing. Find more fun and delicious ways to enjoy chickpeas.

Hummus

From Good Housekeeping

Middle Eastern dips, such as hummus, once seemed exotic, but now they’re familiar old friends. Tahini is readily available at health food stores and supermarkets.

Ingredients
4 clove(s) garlic cloves, peeled
1 large lemon
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
2 tablespoon(s) tahini
3 tablespoon(s) olive oil
2 tablespoon(s) water
1/2 teaspoon(s) salt
1/8 teaspoon(s) ground red pepper, cayenne
1/2 teaspoon(s) paprika
2 tablespoon(s) chopped fresh cilantro (optional)
Pita Bread Wedges
Olives
Directions

In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain.
From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine beans, tahini, garlic, lemon peel and juice, oil, water, salt, and ground red pepper. Puree until smooth. Transfer to platter; cover and refrigerate up to 4 hours. To serve, sprinkle with paprika and cilantro, if using. Serve with pita bread wedges and olives.

Nutritional information is based on one tablespoon

Q&A

Q.

Why is it that even the good things I wish for don’t happen immediately?

Sri Sri:

The baby cries for milk but the mother takes time to prepare it. Just because the baby is crying, she will not serve hot milk. It is Ok to cry, she knows it will be OK.

Q.

I am so full of doubt. What should I do?

Sri Sri:

Don’t you doubt your doubting? Doubt your doubt! When there is too much confusion, then find solace in surrender. Surrender to your Guru, the Divine or your mother. You are not alone. Your life will be successful.

Rum Balls

Rum balls are the perfect adult indulgence. As their name implies, these cookies contain rum and because they are not baked the alcohol flavor and kick are not lost during baking. Sylvia Lovegren tells us in her book ‘Fashionable Food’ that baked goods laced with alcohol were all the rage in the 1960s, especially Rum andBourbon Balls. Essentially these two recipes are the same; the only difference being the alcohol. This cookie is especially popular during the holiday season.

Read more:http://www.joyofbaking.com/RumBalls.html#ixzz0ZjA86nRs

There are a few ways to maximize the flavor of these little gems. First, I recommend toasting the pecans to bring out their wonderful flavor. Then you can either chop them up finely with a knife or you can process them in your food processor. Just make sure you do not process the nuts to a paste.

Don’t feel you have to use pecans, for walnuts, hazelnuts, or almonds also make excellent rum balls. While many recipes call for finely crushed vanilla wafers, I have recently taken to using crushed shortbread cookies. Other ideas are to use graham cracker crumbs, crushed meringues, ginger cookies, chocolate wafers, or even leftover cake can be substituted for the vanilla wafers. When it comes to the other ingredients in this recipe, cocoa powder means either natural or Dutch-processed.

Rum means dark, white, or light. In fact, although these are called rum balls you could make bourbon balls simply by replacing the rum with bourbon. You will probably notice that after mixing the ingredients the batter can be quite sticky. To prevent your hands from becoming a mess, chill the batter for about 30 minutes and lightly butter the palms of my hands before forming into balls.

While I like to roll the cookies in powdered sugar, you could also roll them in granulated white sugar, cocoa powder or even chopped nuts. These really taste better if left for at least a few days so the flavors have time to mingle and soften. Make sure to store the rum balls in a covered container in the refrigerator but bring them to room temperature before serving.

Note: Corn Syrup is a thick, sweet syrup made from cornstarch that is available both clear (light) and brown (dark).  It is ideal in candy making as it does not crystallize when heated. It is sold in glass or plastic bottles.

Rum Balls:

1 1/2 cups (140 grams) toastedpecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (120 grams) finely crushed vanilla wafer cookies or shortbread cookies

1/2 cup (55 grams) confectionerssugar(powdered or icing)

2 tablespoons (12 grams)cocoapowder (can used Dutch processed or regular unsweetened cocoa powder)

2 tablespoons light corn syrup

1/4 cup (60 ml) rum

Garnish:

1/2 cup (55 grams) confectionerssugar(powdered or icing), sifted

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch (2.5 cm) balls. Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar.

Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle.

Serve at room temperature.

Makes about 4 dozen (48 rum balls).

Source:

Lovegren, Sylvia. Fashionable Food. MacMillan. New York: 1995.

Read more:http://www.joyofbaking.com/RumBalls.html#ixzz0ZjACGAQT

Chewy Oatmeal Raisin Cookies

Prep: 10 minutes
Total: 30 minutes, plus cooling

Ingredients

Makes 24

• 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 cup raisins
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
2. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

Chocolate-Espresso Snowcaps

taken from Martha Stewart

http://images.marthastewart.com/images/content/pub/everyday_food/2007Q1/a100453_espressosnowcaps_l.jpg

These cookies look like little snow-covered mountains. They will keep for up to a week stored in an airtight container at room temperature. Roll each ball in confectioners’ sugar twice to make sure it’s thoroughly coated and no dark dough is visible.

Prep: 45 minutes
Total: 1 hour 45 minutes

Ingredients

Makes 18
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners’ sugar, for coating
Directions

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy.
Beat in egg until well combined; mix in cooled chocolate.
With mixer on low, gradually add flour mixture; beat in milk until just combined.
Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

From Everyday Food, December 2003

Furoshiki

Taken from Skip to My Lou

Furoshiki is a type of traditional Japanese wrapping cloth used for gift wrapping. I am totally taken with this method for wrapping gifts. It is not only beautiful but also eco friendly.

My sister-in-law loves wrapping gifts so for her birthday I ordered an advance copy of the book, Wrapagami: The Art of Fabric Gift Wraps. I packaged the order slip like this with a Furoshiki cloth I made for her.

The book arrived and it is fabulous.

I think it is the best book I have seen on the subject. The pictures are beautiful and the instructions and illustrations are easy to follow and understand!

There are so many styles I want to try!

Tips for making your own Furoshiki cloth

The fabric cloths are usually square. A standard size is 28″ X 28″. You will need a larger cloth for some techniques.
Hem the edges of the fabric or simply cut with pinking shears to save time and keep the edges from un-raveling. I used the technique for making square corner cloth napkins to finish off my wrap.
If you don’t want to make your own cloth Jenn Playford has a line of cloths called Furochic.

How to use your Furoshiki Cloth
Download a handy Illustrated Furoshiki Guide from the Ministry of the Environment Government of Japan.

See Jenn, the author of Wrapagami, explain how to use Furoshiki.

Furochic Bouquet Wrap

Furochic Double Book Wrap

Furochic Handbag Wrap

Furochic Cushion Wrap

Furochic Basic Wrap

Furochic Double Bottle Wrap

Furochic Box Wrap

Furochic Kangaroo Wrap

The book is a must! Happy wrapping!

Zippered Bag Tutorial

taken from Skip to my lou

To make a pouch begin with 4 pieces of fabric (two of outer fabric, two of lining fabric) all cut the same length as the full length of your zipper and any width you choose.

Make a zipper sandwich. Place 1 piece of lining fabric face up, then the zipper and then the outer fabric right side facing down. Line up the three edges.

With a zipper foot sew across the top between the edge of your zipper sandwich and the zipper teeth (closer to the zipper feet).

When finished and you pull fabric back it will look like this. Repeat this for the other side(edge) of the zipper. Oops the fabric should go all the way to the end of the zipper.

When both sides are completed it will look like this. Hopefully you will have pinned before sewing and all of your edges will match up beautifully (unlike mine). You can top stitch along the zipper now, if you like.

Bring both pieces of lining to one side and both pieces of your outer fabric to the other side. Un-zip zipper at least halfway so you can turn it once it is stitched. If you forget to un-zip the zipper you won’t be able to turn your pouch right side out.

The zipper teeth should be pinned toward the lining side. I lay the zipper ends on top of each other with teeth facing the lining side and pin.

Sew all the way around 1/4 inch from the edge. Make sure you sew on the outside of the metal parts on each end of the zipper, this will be easy to do if you cut your fabric the total length of the zipper. Leave a two inch opening at the bottom of the lining side. Clip corners.

Turn right side out. Stitch opening closed by machine or slip stitch by hand.

Push lining inside and you are finished!

These would make cute Valentine’s Day gifts with a little love note printed inside!

Felt Balls

Do you know you can transform shapeless wool fibers into colorful felt balls that really bounce? Making a felt ball is incredibly easy; simply wind wisps of wool into a blob, dip it in hot, soapy water, and gently roll it into shape with your hands. Colors and patterns can be added to make the results resemble marbles or Super Balls. Smaller versions can be used to make necklaces and barrettes.

Materials
-Felting wool (Available in a wide range of colors, felting wool is prewashed and carded, or brushed straight.)

-Pitcher of hot soapy water (A formula of 4 tablespoons of liquid dishwashing detergent to 6 cups of water enables the wool fibers to cling together and become felt. Use detergent that does not contain scents or dyes.)

-Baking tray (to catch excess water)

-Sponge (to sop up the water so it can be reheated)

-Kitchen scale (To make several same-size balls, you’ll need to weigh the wool before you start.)

Making Felt Balls

Photo 1: Begin with a small wad of wool, then wrap lengths of wool tightly around it. Keep adding layers until your fluffy ball is approximately twice the size you want it to eventually become. Saturate the ball in the hot, soapy water, and then gently roll it from hand to hand without squeezing. Keep doing this for about ten minutes, dipping it in the hot water as it cools. The wool will seem like a wet, scraggly mess, but don’t worry. Soon the ball will begin to harden.

Photo 2: Now add designs. To make stripes, work strips of wool into the ball with your fingertips. To make dots, wind some wool into a disk, like a cinnamon swirl, then dip it and work it in with your fingertips. After adding designs, roll the ball in your palms some more, dipping if it cools. Stop when it has shrunk to the size you desire. Rinse with cool water, and let dry.

Making Felt Beads
Photo 3: Make felt balls the size of large beads, and use a toothpick to poke a hole through each one before it hardens. To make a necklace, thread balls on embroidery floss, tying a knot on either side of each bead to space them apart. To make a barrette, pierce the bead off center; and slip a bobby pin through the hole.

From Martha Stewart Kids

Felt Balls

ft_feltballs01_l

Originally uploaded by pliplap

Do you know you can transform shapeless wool fibers into colorful felt balls that really bounce? Making a felt ball is incredibly easy; simply wind wisps of wool into a blob, dip it in hot, soapy water, and gently roll it into shape with your hands. Colors and patterns can be added to make the results resemble marbles or Super Balls. Smaller versions can be used to make necklaces and barrettes.