Life is about to get crazy-busy-wonderful here for a little bit so I'll only be posting here sporadically till things slow down.
I'll still be Instagramming all the things I love and love to share over here at KismetByKrista though. (FYI: That means copious amounts of my sweet puppy.)
In the meantime, above I give you Cinderella's castle all dressed up and twinkly for Christmas!
Hope you're Holiday feels twinkly too!
Kisses,
K
(All photos created and owned by Krista Carson.)
Have you heard about the Calming Manatee site?
It's too cute!
Holidays can be stressful for us all so I thought I'd share it's calming cuteness with you all. (There's even one with a Game of Thrones reference...)
This one is finding a corkscrew for me right now but to find your own calm manatee friend just go to: http://calmingmanatee.com to "Summon another Calming Manatee!"
Your welcome!
Now it's back to my regularly scheduled Holiday cleaning, decorating, laundry, and still trying to unpack from my move meltdown!
Kisses,
K
(Image via the a awesome calmingmanatee.com.)
48 ounce half-and-half
6 ounce roux cool
2 ounce fish base
1 c. Champagne
8 ounce oysters
8 ounce oyster juice
  Salt to taste
  Freshly-grnd white pepper to taste
Directions
Put half-and-half in a thick-bottom pot. Heat nearly to boil. Add in roux to thicken, simmer 10 to 15 min. Add in brie, stirring constantly to heat. Add in fish base, strain and return to pot.
In a separate pot, cook oysters in their own juice. Strain mix into first pot, then add in cooked oysters, juice and Champagne to mix. Add in salt and white pepper to taste.
This recipe yields 6 to 8 servings.
I'll let you know when I do eventually try it out!
Kisses,
K
(Photo created and owned by Krista Carson. Recipe via Cook Eat Share.)
This is the final part of my Osborne Lights post this Holiday Season so let the lights dazzle you for the last time after the jump.
The Osborne Lights extravaganza continues after the jump!