••••CHRISTMAS IN JULY🎄❄️☃️💎💰🎁🎈🛍🎀🏮!!••••

(Source: kappboom wallpaoer.com & elf on a shelf & paulding.com & singsnap.com & Heidi Betts & Melbourne & pink polka dot creations & Kathy pics & Matthew image & partystyle and Pinterest.com rosebakes.com & American cake decorating)

••••CHRISTMAS IN JULY🎄❄️🎁🛍💎🎈🏮🎀💰!!

••••GINGER GARLIC LEMON BOMB🍋🌰🍯!!••••

(Source: alexpicotannand.com & photos also & google+ photos)

••••GINGER GARLIC LEMON BOMB🍋🌰!!

••••A WONDERFUL  IMMUNE BOOSTER!!

Ginger Garlic Lemon Bomb

 Juicer Method:

 

100 g fresh ginger root (about ½ to ¾ cup of chunks)

2 lemons

3 cloves garlic

2 Tbsp raw (unpasteurized) honey

 

-Juice ginger, lemons, and garlic. Stir in honey.

-Take a shot glass and fill it. Then drink it up! Like a boss.

-Take several "shots" over the course of the day(s). Recipe makes about 4-5 oz.

Tea Method 

2 inch knob of fresh ginger root, finely minced

1 clove garlic, finely minced

Juice of 1 lemon

1 tsp raw (unpasteurized) honey

½ cup boiling water

 

-Add all ingredients to a mug and stir. If you prefer, you can filter out the particles once you’ve steeped the mixture for at least five minutes, or you can just eat all the bits. Then drink it all!

-Drink several cups over the course of the day(s). Recipe makes 1 serving.

••••CAN BE A JUICE OR A TEA!!

••••A SUPER HEALTHY DRINK!!!

••••KATHY'S QUICK SCARF TIPS🎀👒👚✅👍!!••••

(Source:  Kathy's pics)

••••KATHY'S QUICK SCARF TIPS🎀!!

••••TURN YOUR COLOFUL BLOUSE 👚 INTO 

••••A SCARF🎀!!

••••WEAR YOUR COLORFUL BLOUSE 👚 OR 

••••ROLL IT UP AND IT BECOMES A 

••••COLORFUL SCARF!!

••••ROLL UP YOUR COLORFUL SCARF AND

••••WRAP IT AROUND YOUR NECK LIKE YOU

••••WOULD A REGULAR SCARF!!

••••CRISS-CROSS SLEEVES WITH BUTTONS,

••••BUTTONING OPPISITES ENDS OF 

••••SLEEVES TOGETHER, TUCK ENDS UNDER

••••OR FLUFF OUT!!

••••ENJOY YOUR SCARF, JUST UNRAVEL IT 

••••TO CHANGE YOUR 👀 LOOK!!

••••THEN YOU HAVE A 👚 BLOUSE AGAIN!!

••••BENEFITS OF DARK CHOCOLATE 🍫🍩🍪!!••••

(Source: google+ photos & kappboom wallpaper photos & American Greetings & Sally's Baking Addiction)

••••BENEFITS OF DARK CHOCOLATE 🍫🍩!!

••••SIMPLY DELICIOUS!!

••••NO-RECIPE CHERRY JAM🍒🍚🍋🇺🇸!!••••

(Source: David Lebovitz.com & photos also & kappboom wallpaper.com)

No-Recipe Cherry Jam

You’ll notice a difference in the cherries and the jams shown in the post. The lighter one is made from sour cherries and the darker is made from sweet cherries. The recipe will work well with either.

1. Buy as many cherries as you feel like pitting.

Usually I have the patience for about 3 pounds, but it’s up to you. Figure one pound of cherries will make one good-sized jar of jam. Plump, dark Bing cherries work really well, although Burlats are good, and if you can find sour cherries, your jam will rock.

2. Wear something red. Rinse the cherries and remove the stems. Using the handy cherry pitter that I told you to buy a few weeks ago, pit the cherries. Make sure to remove all the pits. Chop about 3/4s of them into smaller pieces, but not too small. Leave some cherries whole so people can see later on how hard you worked pitting real cherries. If you leave too many whole ones, they’ll tumble off your toast.

3. Cook the cherries in a large nonreactivestockpot with just enough water to film the bottom of the pot. The pot should be pretty big since the juices bubble up. Add the zest and juice of one or two fresh lemons. Lemon juice adds pectin as well as acidity, and will help the jam gel later on.

4. Cook the cherries, stirring once in a while with a heatproof spatula, until they’re wilted and completely soft, which may take about 20 minutes, depending on how much heat you give them.

5. Once they’re cooked, measure out how many cherries you have (including the juice.) Use 3/4 of the amount of sugar. For example if you have 4 cups of cooked cherry matter, add 3 cups of sugar. It may seem like a lot, but that amount of sugar is necessary to keep the jam from spoilage.

6. Stir the sugar and the cherries in the pot and cook over moderate-to-high heat. The best jam is cooked quickly. While it’s cooking, put a small white plate in the freezer. Remain vigilant and stir the fruit often with a heatproof utensil. (Wouldn’t it be a shame to burn it at this point?) Scrape the bottom of the pot as you stir as well.

7. Once the bubbles subside and the jam appears a bit thick and looks like it is beginning to gel, (it will coat the spatula in a clear, thick-ish, jelly-like layer, but not too thick) turn off the heat and put a small amount of jam on the frozen plate and return to the freezer. After a few minutes, when you nudge it if it wrinkles, it’s done.

If not, cook it some more, turn off the heat, and test it again. If you overcook your jam, the sugar will caramelize and it won’t taste good and there’s nothing you can do. Better to undercook it, test it, then cook it some more.

Once it’s done and gelled, add a bit of kirsch if you have it, clear cherry eau-de-vie which will highlight the flavor. Or add a few drops of almond extract, but not too much, or it will taste like a cheap Italian cake. Ladle the warm jam into clean jars and cover. Cool at room temperature, then put in the refrigerator where it will keep for several months.

See, you did it!