simple ways to
make a statement
Create a stunning backdrop for a Mother’s Day buff et with paper
fl owers and a special banner that speaks from the heart. Command®
Adjustables™ Hooks let you hang lightweight decorations easily and
confi dently. With three tries to get everything in place in the fi rst 20
minutes, and damage-free removal, your party is sitting pretty!
Add a little magic to your Mother’s Day celebration with a garland of
white string lights. Use Command® Adjustables™ Repositionable
Clips for perfect, worry-free wall placement. Then, when the party’s
over, slowly peel the clip upward to remove. Throw away the used
strip and store the clip in its package. With enough strips for two
uses, you’re ready for your next party!MOTHER’S DAY
CINCO DE MAYO
For more bold entertaining ideas, go to command.comFor more bold entertaining ideas, go to command.comFor more bold entertaining ideas, go to command.comVivid colors turn your party into a Mexican fi esta. Hang colorful
paper pennants and string a bright paper garland from your buff et
table for an eye-catching touch. Hold everything in place easily with
Command® Adjustables™ Hooks.
For another design idea, use Command® Adjustables™ Hooks to hang
piñata-inspired garland from your walls. Or simply frame a doorway in
paper sombreros or Mexican fans. However you choose to celebrate,
Command® Adjustables™ Hooks make DIY design a snap!MOTHER’S DAY
Roasted Asparagus
and Tomato Frittata
ACTIVE TIME: 35 MINUTES | TOTAL TIME: 50 MINUTES
INGREDIENTS
1 lb. red cherry or grape tomatoes, halved
Olive oil
Salt and freshly ground black pepper
1 lb. asparagus spears, cooked
2 shallots, fi nely chopped
1 lb. yellow potatoes, peeled, cut in ½-inch cubes, and cooked
10 eggs
4 ounces shredded Parmesan or Pecorino Romano or Gruyère cheese
DIRECTIONS- Preheat oven to 425 ̊. Toss tomatoes with 1 tablespoon olive oil and
½ teaspoon salt. Spread onto sheet pan. Roast until blistered, 20–25 minutes.
Reduce oven to 350 ̊. 2. Reserve 11 spears asparagus. Chop remaining
into ¼-inch pieces. Heat a 12-inch non-stick skillet over medium-high with
2 tablespoons olive oil. Add shallots and ½ teaspoon salt. Cook until golden,
5-6 minutes. Add chopped asparagus and potatoes. 3. In medium bowl, beat
eggs with ½ teaspoon salt, ¼ teaspoon pepper. Pour into skillet. Stir until
eggs thicken. Top with tomatoes and reserved asparagus. Bake in oven
14–16 minutes. Cut into wedges to serve.
CINCO DE MAYO
Cinnamon-Coff ee Custards
with Ancho Chocolate
ACTIVE TIME: 25 MINUTES | TOTAL TIME: 2 HOURS, 25 MINUTES
SERVINGS: 4
INGREDIENTS
2 ounces semi-sweet chocolate,
fi nely chopped
½ teaspoon ancho chile powder
2 cups heavy cream, divided
¼ cup water
2 teaspoons powdered gelatin
DIRECTIONS- Chill 4 glass serving dishes. In small saucepan, heat ⅓ cup cream until
simmering. Pour over chocolate. Add chile powder. Whisk until smooth.
Pour into the bottoms of the dishes. Chill 20 minutes. To saucepan, add
water. Sprinkle gelatin over to soften. 2. In larger saucepan, combine 1 cup
cream, milk, cinnamon stick, ¼ cup sugar, ½ teaspoon cinnamon. Bring to
a boil, stirring frequently. Off heat, let steep 10 minutes. Discard cinnamon
stick. Stir in espresso and salt. 3. Heat gelatin until dissolved. Whisk into
milk mixture. Pour into serving dishes. Chill to set, 2 hours or more. - Whip remaining cream with remaining sugar and cinnamon to
soft peaks. Dollop onto custards and serve.
1 cup milk
1 cinnamon stick
¼ cup sugar, plus 2 teaspoons
1 teaspoon ground cinnamon, divided
2 tablespoons espresso powder
Pinch saltFor more bold entertaining ideas, go to command.com~ ~
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