poofies.

sat at dunn meadow today in the sunny spots under a tree. biked around new neighborhoods, hunted for the pinball machine, got a mooshy mango and good bear naked chocolate granola at the hub. julia has me hooked.

today was more tulle skirts beauty...passing pretty b-ton houses with flourishing flowers.
discovered will cotton's candy lands pictures.
so i have heard it is very easy to make your own tulle skirt, i think about 10 yards of tulle, double it up and sew it to a thick piece of ribbon elastic and just tie it in the back real tight.
may work.
*skirt photo from the moldy doily blog. flower girl from lovely.

recipe.
Marshmallow Mermaid Pie.
9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated


Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
This recipe is from the movie "Waitress"