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Holiday contests around the world: Enter to win beautiful Christmas ornaments and key chains handmade with love by Nozomi Project - a social enterprise that empowers women in need.
We are throwing this year's Christmas present with our friends at Nozomi project to gift their unique Christmas ornaments and their latest clean keys 4 lucky readers Just One Cookbook! Each winner will receive 1 of the featured collection items.
The contest is open to everyone all over the world, so get a chance to win!
Nozomi Project - Christmas decorations
Crafted from beautiful broken pieces of pottery, each ornament is framed in a beautiful silver plated bezel, hung with a 9mm sterling silver jump ring and elegant white velvet ribbon. They are a brilliant and meaningful addition to your Christmas tree or to your holiday home decoration. You can even turn the ornaments into necklaces.
Choose safety and beauty all in one! Nozomi's Clean Keys are great for keeping germs away wherever you go. Use this handy device to push doors open, pull out drawers, press elevator buttons, enter ATM numbers and even flush the toilet! Each key comes with a beautifully crafted mosaic frame that will remind you through those often trying days that there is truly beauty in breaking up.
Learn more about the Nozomi project - Beauty in Brokenness
the Nozomi project is a social enterprise in Ishinomaki, Japan - one of the areas hardest hit by the Tohoku earthquake and tsunami in 2011.
The Ishinomaki women needed a place to gather and find "Nozomi" (a Japanese word for hope) because most of them lost their homes or loved ones, or both. The founder of the Nozomi project came to Ishinomaki to help with disaster relief. She found many pieces of broken pottery and thought she could turn those shards of pottery into high quality jewelry. And that's how the Nozomi project was founded.
The ladies of the Nozomi Project make beautiful jewelry from broken pieces of pottery left over from the horrific disaster, and the Nozomi Project brings sustainable income, community, dignity, strength and hope to these women.
This year, the Nozomi Project is even expanding its social movement by partnering with leaders in Cambodia to bring dignity and hope to vulnerable Cambodian women. You can find out more here.
If you're looking for meaningful gifts for your favorite people this year, take a look at Nozomi Project's handcrafted pieces!
Please note: Your email address for the comment entry must match your email address in my email newsletter subscription mailing list.
This contest ends Monday, November 30, 2020 at 12 p.m. PST and is open to everyone in the world.
Four (4) winners will be selected via Random.org and contacted by email, so please include a valid email address in the email address entry box (please check your spelling!).
Winners are required to respond within 36 hours to claim the prize.
HOW TO ENTER:
The more posts / comments left on that blog post will increase your chances of winning. Good luck!
Ticket 1 (mandatory): To subscribe to Nozomi Project Email Newsletter and tell us 'whether you want to win the Christmas decoration or the own key 'and leave a separate comment below on this post.
Ticket 2 (mandatory): Subscribe to my Email if you haven't and leave a comment below on this post.
Ticket 3 (optional): As Nozomi Facebook and leave a separate comment below on this post.
Ticket 4 (optional): Follow my Instagram then leave a separate comment below on this post.
Ticket 5 (optional): Subscribe to my Youtube channell and leave a separate comment below on this post.
Ticket 6 (optional): Like my Facebook and leave a separate comment below on this post.
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.