So my posts will be written in English as well as in German. There are so many German girls and maybe boys looking for inspiration for whatever and the main blogs are just written in English. Of course, many German are not bad in English but as I noticed they welcome German written blogs, too.
Also werde ich meine Beiträge in Englisch als auch in Deutsch schreiben. Es gibt so viele deutsche Mädels und vielleicht auch Jungs, die nach Inspirationen für sonstwas suchen und die meisten Blogs sind eben auf Englisch. Klar sprechen viele Deutsche gar kein schlechtes Englisch aber ich habe bemerkt, dass sie deutsch-sprachige Blogs auch toll finden.
One thing which is important on a wedding or a birthday party are flowers. But when you'll having a big wedding vases just can crush your budget. So why not re-use bottles? Milk bottles, beer bottles, even Frappucino bottles... Here are some ideas how to use an empty whatever bottle as a wonderful vase - for home or party.
Eine Sache, die bei Hochzeiten oder Geburtstagen wichtig ist, sind Blumen. Aber wenn man eine große Hochzeit feiert, können Vasen schonmal das Budget sprengen. Warum also nicht Flaschen verwenden? Milchflaschen, Bierflaschen, sogar Frappucino Fläschchen... Hier sind einige Ideen, we man leere was-auch-immer Flaschen als schöne Vase verwerden kann - für zu Hause oder auf einer Party.
few drops of purple food coloring (using a toothpick) - you can use any other color too
Start by making a lavender infusion: place water and lavender in a small saucepan over medium heat and bring to a boil. Reduce heat to low and boil for 2-3 minutes. Remove from heat, cover and set aside until completely cold – I made the infusion the day before and left it covered at room temperature. Strain the infusion.
Oil a marble slab or baking sheet. Have ready at least a dozen wooden sucker sticks.
In a heavy 2-quart saucepan, combine the sugar, corn syrup and 1/3 cup (80ml) of the lavender infusion; stir to blend. Place over medium heat and bring to a boil, stirring occasionally. Cover and boil for 2-3 minutes. Uncover and insert a candy thermometer in the pan. Increase the heat to medium-high and cook, stirring occasionally, until the temperature reaches 143ºC/290ºF. If sugar crystals form on the pan sides, wash the down with a pastry brush dipped in warm water.
Remove the pan from the heat and immediately dip the bottom of it into a pan of cold water to arrest cooking, removing quickly before the mixture gets too cold. Place on a dry kitchen towel and add the food coloring.
Using a large metal spoon, immediately spoon a little less than 4cm (1½ in) pools of syrup onto the prepared marble slab/sheet*. Lay one end of the lollipop stick in each pool of syrup while still soft and push gently to secure in place. Dot a little extra syrup on the embedded end of the stick. Let cool at room temperature until completely set, about 2 hours.
Wrap each lollipop in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.
* once the mixture got cold and difficult to mold, I returned the pan to medium heat, stirring, until it became soft again (30 seconds or so)
I am in the late twenties, happily married and mother of a cute son. While planning our wedding I found so much inspiration as well as now that we are moving. Although I shut down the wedding blog I want to share some of the inspiration found and loved.