How to make Hair Bows!

Here it is folks! Step-by-step photo hair bow instructions! This is a design that I've perfected over the last year!

These bow are easy to make and you can get as creative as you want to!

Whatcha need:

• Fine gauge floral wire (shown in photo). You can find this in the floral section of stores like Hobby Lobby or Michaels.
• French Barrettes - any size. Keep in mind... The bigger the clip, the bigger the bow, which means you'll need more ribbon than what the bow below shows. Disassemble the barrette before you begin.
  
• Ribbons - I prefer grosgrain ribbon. It's more rigid and easier to work with. Stay away from satins, unless you need "filler" ribbon. I have also found that sheers ribbons add a nice dimension to the look of the bow. I typically use 6-8 ribbons - approximately 20 inches in length/each.
• Lighter to heat seal the ribbon edges once you have trimmed the ends evenly. (Quick instruction: Lightly heat the edges of the trimmed ribbon. The heat will melt the ribbon edge to prevent it from fraying!)

I'm hoping that the step-by-step photo instructions will be sufficient for you, but in the event that you are not a visual/tactile learner, rather an auditory learner, click here for step-by-step written instructions and other free hair bow instructions.

After you assemble the bow, fluff out each ribbon. Since the bow is wired, it is virtually indestructible, so don't be afraid to tug and pull at it.

Here's what the back looks like. Don't forget to reassemble the french barrette.


Now... go forth and make bow-heads of your little girls!

EDITED TO ADD:
I've gotten a lot of traffic from people wanting to learn how to make hair bows. I'd LOVE to hear from you! So, leave a comment!

Wonton Soup, with Pictures!

I posted a while back that I made a super delicious wonton soup from this recipe and I made it again, but this time I took pictures! I'm a visual kind of gal and if can see how to make something, rather than just reading it, I'm more likely to make it!

With that said, go forth and make some yummy wonton soup! You won't regret it!


WONTON SOUP
Ingredients:

• 18 - 24 won ton wrappers
• Filling:
• 1/2 pound boneless lean pork, chopped finely (I used ground turkey breast)
  
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• a few drops sesame oil
• 1 teaspoon sherry
• 1/2 teaspoon sugar
• 1 green onion, finely minced
• 1 teaspoon cornstarch
• 2 dashes of white pepper

Other:

• Water for boiling won tons
• 4 1/2 - 5 cups chicken stock

Optional Ingredients:

• green onion, thinly sliced, as desired
• a few drops sesame oil
  
• fresh spinach or bok choy leaves
  
• sliced fresh shiitake mushrooms

Preparation:

Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons. Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
(I just boiled the wontons in the soup broth - one less step!)

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

Make this salad!

Salad before chicken and final toppings

Asian Chicken & Orzo Salad (by Lauren; posted on "Tasty Kitchen")

• FOR THE DRESSING/MARINADE: ** See Erica's note below
  
• ¼ cups White Vinegar
• ¼ cups Canola Oil
• ¼ cups Soy Sauce
• 2 Tablespoons Sesame Oil
• 1 Tablespoon Fresh Lime Juice
• 6 Tablespoons Brown Sugar
• ½ teaspoons Ground Ginger
• ⅛ teaspoons Salt
• ¼ teaspoons Black Pepper
• 1 clove Garlic, Minced

• FOR THE SALAD:
• 1 pound Orzo Pasta
• 4 whole Green Onions, Chopped
• 1 cup Diced Carrot (1 Cup Is About 2 Large)
• 1 whole Red Pepper, Diced
• 2 stalks Celery, Diced
• 1 whole Handful Of Fresh Baby Spinach, Chopped
• ½ cups Slivered Almonds, Toasted
• ½ cups Ramen Noodles, Crushed
• 6 whole Chicken Cutlets Or 3 Large Chicken Breasts Pounded Flat And Sliced Into Two
• Sesame Seeds, For Garnish

Mix all ingredients for the marinade/dressing together in a small bowl. Pour half of the mixture into a large zip top bag. Place chicken pieces into the marinade in the bag and seal. Move chicken around in bag to coat in marinade and store in refrigerator until ready to grill. Keep the other half of the dressing in a bowl for serving with the salad.

To make orzo salad, bring a large pot of water to boil. Cook pasta according to package directions until al dente. Drain completely and pour cooked orzo into a large bowl. Top with onions, carrot, red pepper, spinach and celery. Pour the other half of the dressing (the reserved dressing) over salad and toss to coat completely. Store in refrigerator until ready to serve.

To cook chicken, heat grill to high. Place chicken onto hot grill and cover. Cook 3-5 minutes per side. Cooking times may vary according to the thickness of the meat. **(I used my George Foreman Grill because I was short on time... Tasted great!)

To assemble, pour the orzo salad into a large serving dish. Top with toasted almonds and ramen noodles if desired. Place cooked chicken over top and sprinkle with sesame seeds.

**Erica's Note: I had a bottle of Ken's Low Calorie Asian Sesame (w/Soy and Ginger) in my fridge and it tasted exactly like the dressing recipe above. So, if you are short on time and don't care that it contains corn syrup & MSG... [I say this because I know some of you do!]... then I'd suggest using this salad dressing to save time.