#ghostyboo

I GOT A NEW SKETCHBOOK‼️

Sweet Sugar Skull Pedicure

Since we are already on the subject of nails. My sister, Joanna Stephens Cmp, did these adorable sugar skull nails for me on my birthday / Halloween at Beau Monde Salon & Spa in Rochester NY <3 these so much

Stained Glass Companion Cube Candle Holder 

One of my favorite hobbies is stained glass, I recently completed this stained glass companion cube candle holder. It took several weeks to make and is entirely hand cut, I like to make one of a kind works of art so I will never remake this or give away the pattern that I also designed by myself BUT I am trying to sell it on my etsy site https://www.etsy.com/listing/116267074/companion-cube-candle-holder

"This Weighted Companion Cube Candle Holder will accompany you through all test chambers of your life. Measuring 6.5 x 6.5 inches, made with various shades of grey, and pink stained glass, this companion cube is held together with shiny silver colored solder, and finished with a mirrored bottom to reflect light from inside. The Enrichment Center reminds you that the Weighted Companion Cube will never threaten to stab you and, in fact, cannot speak. In the event that the Companion Cube does speak, the Enrichment Center urges you to disregard its advice." 

Savory Squash Soup Shot with Mushroom and Cheese Crisp

This is one of my favorite soups and it's crazy easy to make

you'll need:

20oz Cleaned and cut Butternut Squash

8oz Mirepiox

Salt and Pepper to taste

1 3/4 cups Chicken Culinary Stock

1 cup Baby bella Mushrooms, sliced

Fresh cut chives

Parmesan-Reggiano, Montasio, or Asiago cheese

1 Tbsp Basting oil

(to make basting oil combine; 1/2 cup olive oil, 1 large clove peeled and minced garlic, 2 tsp fresh parley chopped, and 1/2 tsp of fresh thyme) 

2-qt microwave-safe dish, blender, shot glsses, cookie sheet

To Make soup:

Cut larger squash pieces into smaller uniform pieces: place in 2-qt microwave-safe dish with 1 Tbsp water, cover. Microwave on HIGH 10 min until soft. Set aside. 

Add mirepoix and basting oil to stockpot on MEDIUM-LOW. Cook, stirring, 10 min, until soft but not browned. Add squash; season to taste with salt and pepper. Add stock, simmer 10 min.

Remove from heat; let cool 10 min. Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season to taste with salt and pepper. 

Cook mushrooms in separate pan and stir into soup after finished

Serve soup in shot glass with chopped chives on top to garnish

To Make Cheese Crisp:

Grate cheese of choice

pam baking sheet and add cheese in small 1-2 inch diameter piles, about 1 heaping tablespoon is enough. Not too much or they wont crisp

Bake at 350 degrees for 5 min

Gently remove cheese with metal spatula whilst still hot and pliable, if you wait too long it will crisp up and break apart 

Cool cheese on plate with layered paper towels to drain, should crisp within minuets

Serve with soup shots

Store cheese crisps between layers of wax paper in an airtight container at room temperature for up to one week