Envelope~Bookmark DIY

Tomorrow is Thanksgiving Day!! Are you already cooking? I just found out I'm gonna have a few guests for dinner.. and the bad news is that my turkey is still almost completely frozen!!! I really hope it's ready tomorrow.. but why worry about that?? While the turkey sloooowly defrosts I decided to get crafty and make a few cute bookmarks with my kids. I found this easy tutorial on Pinterest, and I have recreated it for you. ;)

All you need is Envelopes, a pencil, colored paper, scissor and glue!

Draw a ♥ in the bottom corner of an envelope.

Cut it out.

Draw and decorate a ♥ on a piece of colored paper 

{you can also use some cute fabric or patterned paper}.

Cut the colored ♥ out and glue it on the envelope/heart/corner.. et voila'!! 

The envelope fits perfectly on the book page. Now you have a super cute bookmark!!

Super fun to make with the kids!!

xoxo,

Fresh from the Garden.

~~~~I can't believe it's already August!!!~~~~ 

One of my favorite months.. it reminds me of the summer vacations spent on the beach in Italy. So, today I looked in my friends' garden and I found 3 Zucchini Flowers!! They told me I could pick them, as they don't eat them.. well... that's exactly what I did!! I LOVE zucchini flowers!! It's an ingredient found mostly in the Roman cuisine, they fry them or put them on pizzas as a topping. 

{So delicious!!!}

I like them fried and I decided to take pictures to show all of you this wonderful and easy recipe. It is a great side dish, appetizer or yummi snack!

FRIED ZUCCHINI FLOWERS 

(Fiori di Zucchina fritti)

This is what you need:

• 5 or 6 large zucchini flowers
• 2 eggs
• 1 tbsp flour
• 1 splash of water
• 1 pinch of salt
• vegetable oil 

Wash the flowers very gently, detach the little stem inside the flower (and throw it away). 

Prepare the egg-batter mixing the eggs with a pinch of salt, add the flour and mix well until creamy. Add a splash of cold water and keep stirring until smooth. 

Dip the flower in the batter and fry it in a saucepan with hot oil until golden on both sides.

Let the cooked flowers rest on paper towel to absorb the extra oil. Serve warm.

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