May 18th, 2012
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*Flaws, if any, are noted.
*I do not smoke. I used to own a cat but she did not come anywhere near my clothes. Nevertheless, there may be a stray cat hair or two.
*Shipping quotes are slightly overestimated so I do not have to pay out of pocket. I will refund the difference, if any.
*I WILL ONLY SHIP VIA A METHOD WITH TRACKING! For smaller items, I can send them cheaply via registered airmail. Please inquire!
*I will not mark your items down.
*Paypal fees are included unless otherwise noted.
*Payments via Paypal, but domestic sales can be paid via bank transfer!
*NO TRADES PLEASE.
I am disabled. As a result, it *may* take me MORE TIME THAN USUAL to ship your items. If you want them by a certain time PLEASE TELL ME IN ADVANCE!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I cannot emphasize this enough. If you are not patient, please do not buy from me.
1. Chess Chocolate Emblem Umbrella (white)
I bought this, used it that same day, then never again. It’s just been hanging in my closet ever since. It has never been used in the rain (only the sun) so there is no damage at all, and the plastic is still on the handle.
6000 yen shipped.
2. Classical Puppets Petticoat
Purchased to wear with Chess Chocolate in the future but I never got around to wearing it at all. It’s this one here: http://www.qutieland.com/product.php?id=491
Waist: 80cm (can go larger)
Length: 50cm
4000 yen shipped.
3. Bodyline Petticoat
Worn frequently. This was their more expensive model, back before they changed the material they used. It’s very soft and offers slight poof.
4000 yen shipped.
4. Baby fully shirred blouse with detachable sleeves (ivory)
Worn once. One of the detachable sleeve buttons came off but I will send that along with the blouse in a bag to be reattached.
6000 yen shipped.
Available for SS.
I am now accepting orders for the new Stained Glass Moitie print, as well as the new AP print.
*My rate is 7%. This does not include PayPal fees. There is a minimum order amount of 15,000 yen (basically I don’t want to go all the way to one of these stores just for a 2000 yen pair of socks.)
*If you want your package marked down then you must pay via gift and I will need to remove the tags. I can send you them in a separate envelope via letter post for no extra charge.
*I can accept payment plans but be aware that I cannot buy your dress until you’ve paid in full.
Send me a pm if you are interested.
Please do not pm me about doing other orders (unless you are already purchasing this dress and want something else from the same shop). My SS is closed to regular orders.
Thank you.
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May 18th, 2012
This past week has been a whirlwind of new projects, collaborations, and planning of juggling the work schedule. We’ve just started the season at Vineyard Golf Club, where I work as a Baker/Cook and create dessert recipes for our members, from the classic Profiteroles to more unique versions of a PB&J using peanut butter ice cream and roasted red grapes.
One of the dishes that I’m excited to serve up this year at the club is this Dark Chocolate & Pomegranate Bread Pudding, a luscious chocolate custard swirled with Skylake Ranch’s Pomegranate Fruit Spread. Chocolate and Pomegranate? Yes! The sweet chocolate is the perfect canvas for the tart pomegranate, making it a match made in dessert heaven!
Where’s Skylake Ranch you ask? It’s a pomegranate orchard located between Chico and Durham in Northern California and produces enough pomegranates to make all of the gorgeous products above. Everything from fruit preserves, grill sauce, syrups, and juice, they’re squeezing the fruit to its last drop, and all to your health! Owned by Gail Brown at the helm of the pomegranate ranch, with her son Chris, who is the operations manager, and his wife Sarah, the official taste creator.
Skylake Ranch Pomegranate Products are all made with ingredients that are easy to pronounce, made with natural cane sugar. All of the products, except the marinade which has soy sauce in it, are gluten free and vegan, making them available to a wider range of customers able to purchase them. Zero pesky pesticides or high fructose corn syrup in them at all!
This recipe showcases the use of the fruit spread, a tart and sweet combination that pairs well with the dark chocolate. Swirled throughout the custard, it delivers an acidic but much needed break between all the bread custard sweetness.
- Preheat oven to 350F and butter a baking dish (I used a 4 inch deep pan, 6 inches wide)
- In a small saucepan over low heat, whisk milk, sugar, vanilla, cocoa powder, and butter. Simmer until butter has melted.
- In a separate bowl, beat eggs and baking powder. Temper chocolate milk into eggs, whisking quickly to not cook the eggs.
- Add torn bread and with whisk, mash to have smaller bread pieces. Pour half into buttered dish, swirl in 2 tablespoons of Pomegranate spread, and then top with more bread pudding batter. Finish with the rest of the pomegranate, swirled on top.Bake until set, about 35 minutes. Cool and chill in the fridge overnight.
- To serve: scoop into small bowl, top with whipped cream and chocolate shavings. You can also drizzle with caramel sauce, or top with fresh fruit.
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Visit the Skylake Ranch site and tell me which pomegranate product you’d love to try!
- Follow @SkylakeRanch on Twitter
- Follow Cooking with Books on Google Friend Connect
- Tweet the following message: Dark Chocolate & Pomegranate Bread Pudding w/ @SkylakeRanch products via @nella22 & giveaway of their pomegranate line! http://bit.ly/JXetWu
- Like my Mustard Hoagie Rolls at Stonewall Kitchens
The comments are the official entry, there is no purchase
necessary, void where prohibited. US mailing addresses only. One (1)
winner will be chosen randomly. Prize will be shipped by Skylake Ranch. The
contest ends Sunday, May 27th, 2012 at 11:59 pm Eastern time. The winner
will be announced on Monday, May 28th via email and will have 48 hours to
respond before a new winner is chosen.
Disclaimer: I received their product line free of charge in order to facilitate this recipe and review. No monetary compensation was exchanged and as always, my opinions are my own and I’ll only recommend a product I love and use in my own kitchen.
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May 18th, 2012
The first ones I made last year were Chocolate with Vanilla Frosting, then I made Red, White and Blue for the 4th of July, delicious Orange Creamsicle, and then simple Halloween Cupcakes in a Jar. But when it came down to …
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May 13th, 2012
My daughter has requested an chocolate cake with marzipan for her 8th birthday. I bought marzipan dough (gyumrmarci) and she made the marzipan figures 
Happy birthday to Tamara!
Recipe of the chocolate cake:
Ingredeients for the cake:
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May 13th, 2012
Brooklyn – as well as a being a mantropolis of beards, plaid shirts and food trucks – is also a hotbed of creative artisans who are bringing back the art of a hand crafted way of manufacturing food. It might be pickles, beer, cheese, ice-pops or, in this case: chocolate. Michael and Rick Mast, brothers who established their chocolate-making business in Brooklyn about five years ago, are a fine example of this new wave of hand-crafters. From small beginnings in their own apartment, to now running their shop in a 100 year old renovated factory, the brothers are bean-to-bar chocolate-makers, they make every step of their chocolate bars a thoughtful and exquisite process.
Michael and Rick have been to the Dominican Republic and met the very farmers who grow their cocoa beans and set them sailing towards the Brooklyn harbour in giant burlap sacks. They take these beans to their factory on North 3rd street, where you can step inside, and as the pungent aroma of the cocoa hits you, witness for yourself the story of the Mast Brothers chocolate unfolding in front of you.
 
Rock music plays loudly, stations are set up around the space where teams are carefully placing the fragrant bars in that glorious gold wrapping. It’s incredibly fun to watch the whole process take place right there. With stacks of gold-wrapped chocolate bars lying around everywhere, it’s hard not to compare the experience with Charlie and the Chocolate Factory – or Amelie for that matter. All your senses are alert to the sights, sounds and smells of chocolate in the making.
Once I pop on a protective hat, I’m granted access to the kitchen towards the back, where the chocolate is tumbling happy in giant mixers. This process takes place for a couple of days and the only other ingredients added are olive oil and a slight amount of sugar, and most bars are over 70% cocoa. The chocolate is then set out in platters and allowed to „age“. You can pick up bars such as Maine Sea Salt, Hazelnut, Almond, and Serrano Chile. There are also other handmade treats such as „Seasonal bark“ with cranberries and pecans, or brownies and truffles – all made with the Mast Brothers chocolate.
Before going in the giant mixer, the beans have already been roasted – during which, the shell of the bean comes off and this is discarded, though not wasted of course. A local brewery in Brooklyn takes these leftovers shells and uses them to create a rich chocolatey stout – on another outing I stumbled across this and tried it out – fantastic.
I take home a few bars of the Mast Brothers Chocolate and experience a taste like never before: rich, luxurious, and unique flavours of indulgence, you only need to nibble on a few squares to feel thoroughly satisfied. When I meet old friends and new during my New York trip, everyone is raving about it, people are genuinely excited to learn about the Mast Brothers chocolate.
„There’s a lot more to it than just making chocolate and selling chocolate to our customers, the chocolate itself represents more than just a candy bar. It represents a new way of hand-crafting food. An old mentality, that’s now new again. And I think it’s spreading like wildfire too.“ – Rick Mast.
More about their craft is explained in this wonderful video about the Mast Brothers, produced by The Scout.
Visit the Mast Brothers chocolate-makers at 111 N 3rd St, Brooklyn, NY, 11249
Open every day, 12p – 7p
.
*Text and photos by Elizabeth Rushe. Read Elizabeth’s post on Cafe Leuchtstoff in Berlin here
.
Tags: chocolate, food, hand-craft, new york, shopping
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May 13th, 2012
Noted pastry chef and cookbook author Megan Romano (above) has opened Chocolate & Spice Bakery on Sahara Avenue in Summerlin. Romano, a veteran of such venerable restaurants as Aureole, Lespinasse and Charlie Trotter, boasts a strong culinary background that extends far beyond the pastry kitchen.
Exotic Bark at Chocolate & Spice
The concept of Chocolate & Spice began several years ago when Romano began selling her book It’s A Sweet Life and treats such as Chocolate Dipped Candied Oranges online and to several Las Vegas area cafes as she was manning the pastry kitchen at Charlie Palmer’s Aureole. While still at Aureole she was named Best Pastry Chef for 2011 by both Desert Companion and Vegas Seven magazines.
Stone fruit tart at Chocolate & Spice
Now, she has expanded the business, devoting herself full-time to the venture and new retail space, allowing people to enjoy her creations without heading to the Strip.
Brownie at Chocolate & Spice
“I envision Chocolate and Spice Bakery to be a meeting place: for coffee and a light bite on the way to work, for a simple soup and beverage at lunch, and for a sweet bite any time of day. The interior is comfortable and casual, with space for gatherings and special occasions,” says Romano. “My dream has been to open a bakery and this setting is the culmination of years of experience in developing a refreshing menu of specialty desserts and hand-crafted chocolate and confections, along with light savory items.”
The early morning menu includes coffee and breakfast frittatas, such as the signature roasted vegetable and parmesan frittata and pastries including a caramel sticky brioche bun. Sandwiches and salads including a vine ripe tomato, watermelon and mozzarella salad or a toasted garlic broccolini and penne pasta will satisfy at nearly any time of day.
Romano’s signature sweets will certainly make Chocolate & Spice a dessert destination. Artisan chocolates, including bon bons, truffles and bark share the stage with ice creams and shakes while tarts, pies and cakes are available for pick up and can be custom ordered to suit any occasion. Highlights include the Romano family recipe banana vanilla bean cream pie, a tequila lime chocolate bar, chocolate chip and tangerine zest cookies, almond rocher with fleur de sel and a dark chocolate truffle cake.
Chocolate & Spice
7293 W Sahara, Suite 8 (at Tenaya, just West of Rainbow)
Las Vegas, NV 89117
702.527.7772
Hours: Tuesday-Sunday 7 am – 7 pm
© 2012, VegasNews.com. All rights reserved. All content copyrighted or used with permission. All rights reserved. This content may not be distributed, modified, reproduced in whole or in part without prior permission from VegasNews.com.
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Filed Under: Big PictureTagged: bakery, breakfast, charlie trotter, chocolate chip, chocolates, Desserts, ice cream, Las Vegas, Lespinasse, Megan Romano, pastry chef, restaurant, sahara ave, salads, Sandwiches, summerlin, sweets <!–
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May 8th, 2012
My boyfriend is really into bringing food into the bedroom (he is 263 lbs.) and he just suggested he melt chocolate inside of my genitals to lick out. I am NOT comfortable with that, how do I tell him no without upsetting him?
You say, “I’m not comfortable with that.” And then you don’t do it.
He is a grown-up (I am assuming) and he will be able to handle the news that his super-awesome partner who helps him to fulfill his food-play desires doesn’t want to have chocolate-filled genitals.
If he is not mature enough to handle a very simple and reasonable “no” from you, then he is not mature enough to be engaging in the rest of the activities you enjoy together.
It is very cool of you to explore his sexual interests with him. While any good partner should be willing to explore a little, you are not required to sprint to the bedroom at any suggestion.
Also, good call with the chocolate on account of yeast infections and all that. If anyone does not know this yet, don’t put sugar in your vagina, as that is a great way to pick up a yeast infection.
Consider this: If he is really into the melted chocolate idea, and if you just don’t want it “inside of (your) genitals,” the two of you could melt chocolate on other parts of your body for him to lick off.
Enjoy. Good luck. And be sure to wash your sheets — no one wants mice or ants in the bedroom.
Alex Bill is a junior studying psychology and criminology.
Yummy.
Many foods are perfectly safe for slathering on both female and male parts — it’s improper cleanup that gets sloppy and dangerous. (Don’t skip corners and cracks while washing because that left-behind residue leaves a playground for bacteria.)
But some partners still think fondue is a fon-don’t.
That is perfectly fine, and open honesty with your lover is the golden ticket for great sex. Sit Willy Wonka down, spill the beans and gently let him know you feel uncomfortable.
Working together as sexual partners means accepting one another’s challenges as well as boundaries.
If you do, however, change your mind and wish to visit the chocolate factory, Cosmo lists a few candy land games that are much more naughty than nice. One even includes melted chocolate: “Melt a chocolate bar for 15 seconds or until soft around the edges and use it to draw sexy downward trails.” This adventure sounds more tame than sticking the sweet treat straight onto your genitals.
Subtle candy or food games like this play out even sexier by building up anticipation while also being a bit easier to swallow.
Even if you cannot stomach the mixture of food and foreplay, I am absolutely positive that as a sexual, confident woman you know other ways to cook up something delicious in the bedroom.
Remind your boyfriend how tasty you are as the main dish — no dessert needed.
Steph Doan is a junior studying journalism.
Hungry for more sex advice? Send your most lascivious questions to Steph and Alex at thebedpostpeople@gmail.com.
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May 8th, 2012
In the recent years, the Brits have been known to have developed a sweet tooth. In order to capitalize on that, McVitie’s, which makes 1.19bn Jaffa Cakes at its Stockport factory every year, announced that it is working on a milk chocolate alternative to its Jaffa cakes. The brand manager, Philippa Tilley threw some light on this announcement by stating, “We’ve never done a milk chocolate Jaffa Cake. The UK thinks of itself as a milk-chocolate loving nation. And most people are a bit surprised and confused we don’t do a milk chocolate one”.
The company is not new to experimenting. Earlier also it had experimented with different fillings, some of which didn’t last much long. The main hurdle in front of them is that Jaffa is enriched as an orange product. But the milk chocolate version would be a definite hit among Brits as traditionally Britain consumers favor sweeter confectionary. Milk chocolate still remains the most popular type of the chocolate in the UK, with 83% people living in UK eating it in 2011. With the combination of Jaffa cakes and milk chocolate, the company surely would hit the jackpot as both are loved by people living in UK.
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May 8th, 2012
Mother’s Day has always been special at our house.
Wait, let me try that again…
We’ve always tried to make Mother’s Day special, whether that’s been the case for the past 26 years is another story.
This especially holds true for the 3 year period Christina; my sister, and I were teenagers together. Our hormones were raging, our attention span was short, and making plans that didn’t revolve around our social circle was next to impossible.
During this time, Dad took it upon himself to plan a fun filled day to celebrate Mom only to end up frustrated when the three women of the house – my mom, sister, and myself, would start an argument halfway through the festivities and end up ruining the day. Darn those teenagers.
Our poor Dad, even our dog was a girl.
I used to think that me being born on Mother’s Day in 1986 was as awesome as Mother’s Day could get and was sure to be a present to last a life time. But over the years I’ve come to realize how important celebrating this holiday is to my Mom. It’s just unfortunate that it took me growing up to realize just how lucky I am to have the family I have.
Now, Mother’s day is all about celebrating our Mom and putting as much effort as possible into showing her just how much we appreciate her. Christina is really good with planning events and I’m good at making sure people don’t get hungry during them. Together we’re a Mother’s Day dream team.
This year, we’re celebrating it with a morning of gluten-free cinnamon buns (new and improved recipe coming tomorrow), light lunch, and an evening of Indian food.
Instead of buying presents, my sister and I agreed to do the homemade thing again this year. My Mom loves chocolate, is allergic to dairy, and is a sucker for peanuts. Of course I had to make truffles for her… what Mom wouldn’t want homemade truffles for Mother’s Day?
Pea-not Chocolate Truffles
Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Vegan, nut-free sweet chocolate truffles with no added sugars.
Yield: 12 chocolate truffles
Servings: 12
print, email or text this recipe
Ingredients
- 1/2 cup extra virgin coconut oil
- 100g cacao paste or unsweetened chocolate, chopped
- pea-not chocolate butter (recipe below)
- 1/4 cup xylitol, ground *see note
- 1/2 cup cacao powder, divided
- 1 tsp pure vanilla extract
- 25 drops vanilla stevia concentrate
Directions
- In medium saucepan over low heat, melt coconut oil, unsweetened chocolate, pea-not chocolate butter and powdered xylitol. Stir until smooth.
- Add half of the cacao powder and stir until fully combined.
- Remove from heat, stir in vanilla extract and stevia.
- Chill mixture until firm but still scoop-able, about 3 hours in the fridge.
- Place remaining cacao powder in a large dish. Set aside.
- Scoop into 1-inch balls, rolling between palms to form. Place complete ball in cacao powder dish. Hold the dish in your hand and move it back and forth in a circular motion to move the chocolate ball around in the powder. Keep the ball in the dish and repeat with remaining truffle mixture.
- Once complete, place back in the fridge to harden up slightly. If they are melted too much, the cacao powder gets sucked up and looses it’s powdery outside.
note: to grind your xylitol, place in a coffee grinder and run for a couple of seconds. Not grinding the xylitol will result in xyltiol crystals throughout your truffles. No good!
View nutrition info
Pea-not Chocolate Butter
Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Nut-free chocolate pea-not butter.
Yield: 1/2 cup chocolate nut-free butter
Servings: 8
print, email or text this recipe
Ingredients
- 1/2 cup sunbutter
- 2 tbsp grapeseed oil
- 3 tbsp cacao powder
- 5 drops stevia concentrate
- 1/2 tsp pure vanilla extract
Directions
- Place all ingredients in a medium-sized bowl and combine until fully incorporated.
- Use in recipe above, or use as a breakfast or dessert spread for fruits, breads or just off a spoon.
Note: if the sunflower butter that you purchase is quite oily naturally, omit the grapeseed oil.
View nutrition info
One bite and she’ll know who her favorite daughter is…
just sayin’
Tagged as:
chocolate,
mother’s day,
truffle
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May 3rd, 2012
At the age of five my parents moved from New York to the Dominican Republic. Living there for three years, at such an impressionable age, was one of the best cultural experiences of my life. I went to school there, learned how to read in Spanish and fully captured what it feels to be Dominicana.
There are two beautiful memories I hold dearly of my time in the Dominican Republic. One of them was buying helados de fresas, homemade by my mother’s friend. They were so delicious. The other fun memory I have was drinking hot chocolate, made from a tabla de chocolate (chocolate tablets). I remember the mesmerizing smell and the feel of the dark chocolate bars we used to get at la marqueta. My mother would add cinnamon and thick milk, and I would wait patiently until it boiled. Many times, my mother wouldn’t get to the small pot on time, and the chocolate would pour over, yielding a chocolate aroma that warmed my heart and taste buds.
Recently, we received a package of Nestle Abuelitas, which contained powder chocolate that smelled JUST like the one we had in Dominican Republic! Oh my God!
I immediately made a pot of hot chocolate, and pour some cinnamon sticks and a teaspoon of vanilla. As I watched the chocolate melt and boil, I was embraced by a sweet smell that sparked wonderful memories. I smiled and closed my eyes to take in the moment.
When my 11-year old son came from school, I asked him to come join me for a cup of hot chocolate. Normally a picky eater, I was surprised to see how much he loved it. Sitting together at the table, it was the perfect opportunity for me to share with him about my childhood in the Dominican Republic.
After we were done, he asked: Mami, can I have a cup of hot chocolate when I come back from school everyday?
I smiled again. Of course, my love. We’ll share it together…
Disclosure: This is not a sponsored post.
Angélica is the creative force and publisher of New Latina. She is a licensed Clinical Psychologist in private practice, focusing on Latina women.
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Angélica is the creative force and publisher of New Latina. She is a licensed Clinical Psychologist in private practice, focusing on Latina women.
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