Day 43
Today's nails were inspired by what else.. Thanksgiving dinner!!! Thanksgiving is my favorite holiday, that's right, I'm a glutton. I love food, especially in copious amounts, and who doesn't enjoy a little post-meal narcolepsy? So, each nail is dedicated to what I plan on eating tomorrow. (and hopefully the next couple of days...minus the carrots and yams, bleck!)
Left thumb: Turkey!!
Used:
Zoya Angelina as a base,
China Glaze White on White to draw the turkey shape, with
Zoya Charlize over top of that, and then
OPI Ginger Bells stippled on top of that with a fluffy brush. Lines were also drawn with Zoya Angelina.
Left index: Pumpkin Pie Mmmmm!
Used:
Zoya Angelina as a base,
China Glaze White on White with
OPI Ginger Bells for the pie filling part, and
Zoya Charlize for the crust.
Left middle: Mashed Potatoes with butter (not gravy!!! way better with butter)
Used:
China Glaze White on White as a base, with
OPI Banana Bandana over top for potatoes,
Zoya Pippa for the butter, and
Zoya Angelinafor the lines.
Left ring: Cranberry sauce (from a can- still has the lines!! lol)
Used:
Zoya Dakota as a base, then mixed with
Zoya Raven for the shadows, and
China Glaze White on White for the highlights.
Left pinky: Yams with marshmallows
Used:
OPI Ginger Bells as a base, with
China Glaze White on White for the marshmallows, and
Zoya Angelina for the lines and mixed with the other two colors for shading.
Right thumb: Carrots
Used:
Sally Hanson Hard As Nails Xtreme Wear in 06 Sun Kissed as a base, with
OPI Ginger Bells for shading, and
Zoya Angelina for outlining.
Right index: Broccoli
Used:
Zoya Angelina as a base, with
Color Club Art Club in Green and another art club lime green, and a Walmart Halloween nail lacquer in dk green for shading.
Right middle: Rolls!
Used:
China Glaze White on White as a base, with
Zoya Charlize over top,
OPI Ginger Bells stippled with a fluffy brush to give the browned look, and
Zoya Angelina for the lines.
Right ring: Stuffing/Dressing. My absolute fav! My mom has to make tons of this because of my sister and I.
Used:
Zoya Angelina as a base, with
Zoya Charlize painted haphazardly on top, and then mixed with
OPI Ginger Bells for the more orangey color.
Right Pinky- Corn!
Used:
Zoya Pippa as a base, mixed with
OPI Ginger Bells for the lines, and with
China Glaze White on White for the highlights.
Everything is, as usual topped off with 2 coats of
Seche Vite top coat. If you haven't tried this stuff yes, I highly recommend you do, it is God's gift to nail enthusiasts.
Here is what I made last night...Raspberry Bites!! Mmm Dark Chocolate, Raspberries, and Chambord!
and here is the way I packaged that candies I made last night and the night before for my friend's family and my own family!
Happy Eating, folks!!
UPDATE: Raspberry Bite Recipe for those who asked:
Raspberry Bites
Butter, soft (30°C/86°F) ----- 6 oz.
Raspberry Jam-------------8 oz
Dark Chocolate, tempered----11 oz
Chambord----------------1 oz
Dark Chocolate for coating as needed.
1. By hand, mix together the butter and jam until well combined (I used the flat blade on my Kitchenaid and it worked just fine)
2. Stream the dark chocolate into the butter mixture, taking care not to allow chunks of chocolate to form in the butter mixture.
3. Stream the Chambord into the butter ganache while stirring constantly.
Ok, here's where it might differ for me and you. I used molds, which are $25 for a 30-candy sturdy plastic dome mold, and found at specialty stores- I got mine at
Chef Rubber which, if you live in Vegas, is a physical store, but for those not in the area, you can order online just as easily. I'm pretty sure that you could just make conventional truffles from this ganache, by forming balls of it after it cools and then coating with tempered dark chocolate. Make sure the chocolate is tempered, or you'll get lots of white streaks. (known as fat bloom) This doesn't render the chocolate inedible, just makes it look unappetizing.
There you go! Happy Chocolatiering!
