septiembre 20, 2009

New York New York

Hace unos años atras solía ir hasta 4 veces por año a New York. Tengo muy buenos amigos viviendo alla y me hice turista frecuente casi con trato VIP.

A finales del 2006 me atreví a ser guía turistica para un grupo de 7 amigos de Miami y nos lanzamos a la aventura de visitar la ciudad con un super intenso itinerario "matador" de tan solo 3 dias... fue un viaje inolvidable !!.

Todo comenzo con el deseo de mi amiguito Elie, ("el gordito" que en realidad es flaquito), de conocer "The Statue of Liberty", asi que ese fue el punto focal de este paseo a la ciudad que nunca duerme. Me dedique unos cuantos dias a diseñar un itinerario detallado con puntos importantes, direcciones, horas de salida y llegada, todo cronometrado militarmente para poder conocer los puntos importantes de la ciudad. La idea era hacer casi todo el recorido caminando excepto las salidas del hotel, pero a la final terminamos tomando el subway mas veces de lo esperado.

I Love NY ... me encanta la arquitectura, los museos, la diversidad, el frio, la nieve (solo como turista),la comida, los rincones clandestinos de Chinatown, mis amigos A+ (que son BELLOS !! y si no preguntenle a Gabo & Neil "ohhh your friends they are sooo BEAUTIFUL").

Aqui les dejo una copia del itinerario que usamos en ese viaje y que nos sirvio mucho. Si quieren una copia para modificar a su antojo solo dejenme un comentario y se los envio por email.

NYC I miss you so much !!

julio 01, 2009

Flag Cake

Photo: Maura McEvoy

Flag Cake (serves 20 to 24) by Barefoot Contessa

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

For the icing:

1 pound (4 sticks) unsalted butter, at room temperature

1 1/2 pounds cream cheese, at room temperature

1 pound confectioners’ sugar, sifted

1 1/2 teaspoons pure vanilla extract

To assemble:

2 half-pints blueberries

3 half-pints raspberries

1. Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1 1/2-inch sheet pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

3. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

4. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

5. Spread three fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

Enjoy it and Happy 4th of July !!

junio 28, 2009


junio 25, 2009

It's all about life

Wall Decals Via All Posters

Enjoy Life Poster Via Sir Shadow

An Angel and a King went to heaven today

Good Bye to the King of Pop
June 25, 2009 – Michael Jackson, one of the most widely beloved entertainers and profoundly influential artists of all-time, leaves an indelible imprint on popular music and culture...
Via MJ

"An Angel and a King went to heaven today" By CC

junio 19, 2009

Love is in the Mail

Love: King and Queen of Hearts

The Postal Service pays clever tribute to what is said by many to be world’s favorite “game” with the issuance of the King and Queen of Hearts, the latest stamps in the Love series. The two stamp designs, one of the King and one of the Queen, are based on images from 18th-century French playing cards. Stamp artist Jeanne Greco of New York City created the art on her computer.

Greco and art director Derry Noyes of Washington, DC, settled on a design flowing through the stamp perforations to make a continuous pattern. The Postal Service began issuing its popular Love stamps in 1973. Over the years these stamps have featured a wide variety of designs, including heart motifs, colorful flowers, and the word “LOVE” itself.

"DIY" Free Stamp inspired printable notecards & address label here.
Vale Design

And these ones are for that Special Day.. so Save the Date :


Wedding Cake

Sure to add a touch of beauty and romance to wedding correspondence, the 2009 Wedding Cake stamp will be issued at the two-ounce mailing rate to accommodate the heavier weight of an invitation, as well as other mailings such as oversize cards or small gifts that require extra postage.

The stamp, designed by Ethel Kessler, features a photograph of a wedding cake taken by Renée Comet of Washington, DC. The photograph depicts a three-tier wedding cake topped with white flowers, their green stems and leaves a delightful contrast to the cake’s creamy white frosting.

Wedding Rings

A new one-ounce stamp featuring wedding rings is intended for use on the RSVP envelope often enclosed with a wedding invitation. The stamp features a photograph of two gold wedding rings resting on a small white pillow; a slender ribbon of white silk unites them. The photograph also was taken by Renée Comet.