Guest Room Gifts When guests travel, they'll naturally have the essentials with them, as well as a few niceties for added convenience or comfort. But as weddings editor Darcy Miller suggests, placing a small, inexpensive gift package in each guest's room will complement their own effects with a luxurious touch. One idea is to stack three different-size boxes with a selection of snacks. You might consider including gourmet or homemade cookies (include a recipe card if they're homemade; see template below) in the largest box, pistachios in the medium, and chocolate-covered raisins in the smallest. Wrap strips of wrapping paper around each of the boxes, stack them in graduated order, tie them together with ribbon, and affix the boxes with tags. Darcy also suggests collecting just the right ingredients for a "warm welcome" basket-the ideal greeting for a winter wedding. Start with a large container of hot cocoa and a bag of minimarshmallows, measuring them out into individual serving sizes and placing them in small cellophane bags. Seal the bags with double-stick tape, and add a label made from card stock. Cut the card stock so it's two inches wide and the same length as the width of the cellophane bag. Fold the label in half lengthwise, and use the double-sided tape to attach it to the top of the bag. You can also include two mugs, each filled with a pair of new, cozy socks. The cocoa and the mugs can be packaged in a small wooden compact-disc crate, lined with natural excelsior. A third idea is to create a spa basket. Line a sinamay basket with decorative paper. Purchase travel-size bottles and fill them with bath gel, shampoo, and lotion, adding a label to each. You can also add a bundle of bath salts, individually packaged bars of special soap, a loofah pad, a small scented candle and matches, and a card printed with a few basic yoga stretches (see the template below). Yoga Instructions Template (template follows) Cookie Recipe Card Template (template follows)
MARTHA STEWART LIVING OMNIMEDIA
Guest Room Gifts Sources: Boxes Nalgene leakproof travel bottles Wooden CD crate The Container Store www.containerstore.com 1-888-CONTAIN Werola lifestyle silver kraft wrapping paper Sinamay basket Kate's Paperie www.katespaperie.com 1-800-809-9880 A.H.A. botanical body soap Apricot body lotion Chamomile shampoo Mario Badescu Skin Care 1-800-BADESCU www.mariobadescu.com
Note: To order back issues of Martha Stewart Weddings, please call 1-800-274-6800
MARTHA STEWART LIVING OMNIMEDIA
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T E M P L AT E
www.marthastewart.com C 2002
MARTHA STEWART LIVING OMNIMEDIA
GUEST ROOM GIFTS
CHOCOLATE CHIP COOKIE RECIPE CARD
T E M P L AT E Cut card along dotted lines.
chocolate chip cookies 1 1 1/2 1/2 1 1 2 1/2 1/2
cup (2 sticks) unsalted butter, room temperature cups light-brown sugar cup granulated sugar teaspoon pure vanilla extract large egg, room temperature cups all-purpose flour teaspoon baking soda teaspoon salt
1. Heat oven to 375 degrees. Line several baking sheets with parchment paper, and set aside. 2. Combine butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add vanilla, and mix to combine. Add egg, and continue beating until well combined. 3. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chocolate chips. 4. Scoop out 2 tablespoons of dough, and place on a prepared baking sheet. Repeat with remaining dough, placing scoops 3 inches apart. Bake until just brown around the edges, 16 to 18 minutes, rotating the pans between the oven shelves halfway through baking. Remove from the oven, and let cool slightly before removing cookies from the baking sheets. Store in an airtight container at room temperature for up to one week.
chocolate chip cookies 1 1 1/2 1/2 1 1 2 1/2 1/2
cup (2 sticks) unsalted butter, room temperature cups light-brown sugar cup granulated sugar teaspoon pure vanilla extract large egg, room temperature cups all-purpose flour teaspoon baking soda teaspoon salt
1. Heat oven to 375 degrees. Line several baking sheets with parchment paper, and set aside. 2. Combine butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add vanilla, and mix to combine. Add egg, and continue beating until well combined. 3. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chocolate chips. 4. Scoop out 2 tablespoons of dough, and place on a prepared baking sheet. Repeat with remaining dough, placing scoops 3 inches apart. Bake until just brown around the edges, 16 to 18 minutes, rotating the pans between the oven shelves halfway through baking. Remove from the oven, and let cool slightly before removing cookies from the baking sheets. Store in an airtight container at room temperature for up to one week.
www.marthastewart.com 1999 MARTHA STEWART LIVING OMNIMEDIA
www.marthastewart.com
C 1999
MARTHA STEWART LIVING OMNIMEDIA
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Let the arms hang and relax the shoulders, neck, and head.
Relax the neck and shoulders.
, . . , .
Keep the knees together.
While inhaling, expand the back ribs. While exhaling, elongate the lower back and broaden the pelvis.
Keep the feet flat on the ground.
Keep the legs straight and open the backs of the knees.
While exhaling, elongate your backbone, pulling away from the hips. While inhaling, relax as you let air rush into the lungs.
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YOGA INSTRUCTION CARD
T E M P L AT E Cut out cards along solid lines. Punch holes marked by dotted circles.
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, .
While exhaling, lower the knees to the side until the elbow reaches the ground. Come back to center and repeat for other side.
Keep your shoulders relaxed. Roll your head towards the extended arm. Relax your hips.
Keep your arm relaxed and extended.
