turning Fifty ideas ....
Misc.ADVERTISEMENT
Okay I' have not done this so these are just off the top of my head ...
what aobut makeing pasta and putting in dye to make it black? then make an anitpesto salad?
OR rather than trying turn the food black -- buy a big roll of black satin ribbon form the craft store and tie black bows up and around the platters? you could put several crisscross (maybe 3 to make 6 around a tray) and tie in bow at the top -- even anchor a stick or straw to tie them too in the center of hte trays -- kind of like a "may pole" look if you know what that is.
Trim trays with black fan folded crape paper?
keep eyes pealed as stores are starting to have out holloween stuff and you'll find black things connected there.
Using a lot of black dye with cause everyone to have black unapitizing smile I'm afriad :)
Our hallmark had black plastic top hats -- I had my sis where one during her party -- on top I stuck on of those little black and white "hot flash" wind up fan flowers
I'm sure you can buy gray or black dye for frosting at a wiltons store or cake place.
Black olives would be appropiate --even the greek olives as they are more wrikled!
black beans are very good -- sold dry or in cans -- you can doctor them up for a side dish.
Have everyone wear black to the party.
I'll keep thinking -- peggy may have some good ideas too -- peggy are you out there?
also a search here will turn up some ideas as well search fifty here on the party board ....
good luck!
page<>><
MsgID: 093026
Shared by: page
In reply to: ISO: 50th birthday party
Board: Party Planning and Recipes at Recipelink.com
Shared by: page
In reply to: ISO: 50th birthday party
Board: Party Planning and Recipes at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: 50th birthday party |
| Dina | |
| 2 | turning Fifty ideas .... |
| page | |
| 3 | Recipe: Some more 'black' ideas |
| Peggy | |
| 4 | Recipe(tried): Black colour from squid... |
| Martina, Vienna | |
| 5 | Thank You: Thank you, Martina! (nt) |
| Peggy | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!