Tea & Possibilities | Episode 23 | Puff Pride
Episode 23 of the Tea & Possibilities podcast, recorded Sunday 30th April 2017.
Where you can find me & for further information:
Instagram: @Hippy_Nikki
Ravelry: NikkiHippy (please send DMs via Ravelry rather than Instagram, as I don’t always get alerts for DMs on Insta, so often miss them!)
Ravelry Group:
Full shownotes:
Today’s Tea: Pekoe Tea’s White Monkey
Projects mentioned (you will find all the yarn and pattern information via these links):
Hortencia:
Shanghai Stripes:
Patterns Mentioned:
Gingerbread:
Pavement:
Easy:
Other Mentions:
Counting Sheep:
Harry Potter Studios:
Harry Potter Studio Blog:
Scarlet Skylar Rae - Pride Promo
The young Scottish Drag Queen soon to be taking the world by storm! Introducing: Scarlet Skylar Rae!
Fun, energetic with passionate songs, Scarlet Skylar Rae was created to be the voice that says:
Be who you want to be and have pride in who you are
Have faith in yourself and that everything will be ok and
No matter how bad things get, never let anyone take the smile from your face.
LGBT+ groups have faced so much over the last few years, and I wanted to create something that both celebrates what has been achieved while protesting what needs to change. These values are what this means to me so I wrote it into a song. Hope you enjoy x
Scarlet xx
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Crust Matters For Pride Provoking Pies
With new fruit coming to your farmers market soon, that means summer pie season follows.
You can fill a pie shell with absolutely anything you want, but if you use the wrong KIND of pie dough, you might have a soggy mess.
The ins and outs of pie dough on Tuesday at noon eastern, and the formula you’ll never forget.
Easy as 1 2 3
A pie is composed of a sweet or savory filling baked in a crust or poured into a baked crust.
It can be open faced or topped with a full or lattice crust.
BUT, if you match the wrong type of crust to the filling you’ve chosen, THAT’S where things go wrong.
And it’s such a simple fix.
Join me Tuesday, May 10th at noon eastern for a slice of great information that will have this year’s summer pies be the best EVER.
You're going to get a lot of pie knowledge in this class.
Learning about it is great, but doing it is better.
So let’s do that.
Let’s put all this baking knowledge I’ve been sharing over the past few weeks into USE by baking together LIVE on Zoom.
The next Care Free Cooking LAB is Saturday, May 14th and we are going to BAKE together LIVE on Zoom.
Next Saturday, May 14th at noon eastern time, we’ll bake three items, using three different mixing and baking methods to create some pro-level baked goods that you can eat and brag about immediately, or put in the freezer for another day.
Everything will freeze and defrost perfectly.
The idea behind the LAB is that we cook together in real time, live on Zoom, so you can raise your hand and ask questions if you get stuck.
On Saturday, May 14th we are going to use the top 3 mixing methods in baking to create 3 treats to eat immediately because if you’re like me, you can’t help yourself, OR everything will freeze and defrost really well.
What you’re really going to end the class with is the insight into the top 3 mixing methods so you can go make some scones, or perfect pie dough instead of Scottish Soda bread.
You can make brownies, blondies, and an endless number of mini loafs once you see how I do my Coffee Cake Muffins with the mile high streusel on top.
to see the agenda and hold your spot.
When you register for the lab, you’ll get all the information you need to cook along with us LIVE on Zoom.
You get all the baking formulas, ingredient lists, needed tools list, and the step by step process for each of the three mixing methods we’ll be using.
If you’re a member of my Care Free Cooks Insider Cooking Club, you’ve already got a free golden ticket to the event.
We’ll be sending those out a day or two before the class.
Let’s mix it up together, explore the three most used mixing methods for all your spring and summer baking, and end the class with some really nice baked goods to eat, share, or freeze.
It’s the next LAB, the Learn Act Become baking class next Saturday, May 14th, and I hope I get to personally welcome you then.