stay in silence
I don’t know when start the habit that I love to live lonely , which makes me to consider what is my inner feeling . There are always different affairs happened to me , in spite of not my long for . It is a good sense to sing a song in my private room , which makes me forget all troubled me .

I always had enough time to earn money but no time for my heart in the past years . I even forgot all my interest such as singing and writing . However, it means not that I regret all I have done . it just the time to pay more attention to my interest , and consider what is the real meaning of my life .
[ 投稿者:signuplove18 at 14:01 | お友達 | コメント(0) | トラックバック(0) ]

I See Red
I have often remarked that my favourite part of the holidays is the part after the holidays.

Do not mistake me. I looooooooove Christmas. Looooooooooooooooooooooove.

But in my adulthood, I have come to appreciate the days after – after the wrapping paper is cleared away, after the tree has been taken down, after the chocolate is all gone Serviced Apartments.

(Thank goodness it’s finally all gone. We will not discuss where it went. Shhhh.)

And while we have passed the mid-point of January, for me, there is still a lingering glow from the holidays that I am enjoying Designated Representative.

The weekends are still relatively quiet and slow. The evenings are, for the most part, still spent curled up on the couch slumbering or quietly enjoying a book Air to water Heat Pump systems.

To me, this is winter’s quiet time (crazy weather aside …).

In the lingering glow from the holidays, I am seeing red. And by that I mean I am enjoying a snuggly red blanket, a dramatic red lipstick (I had a bold moment) and cranberries.

Yep. Cranberries.

Truth: I went a little overboard at the grocery store over the holidays and bought enough cranberries to keep everyone in cranberry sauce for the next ten Thanksgivings. Maybe

even fifteen.

The cranberry extravaganza led me to a book that I bought last year, but had yet to delve into: Nick Malgieri’s Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes

Using Them.

I own a good number of Nick Malgieri‘s books and I treasure them. What I particularly love about Nick’s style is that while he is awesomely talented and experienced as a

baker, his recipes are not daunting, even the complex ones. He understands that home bakers, while they may not be classically trained, are eager, dedicated, passionate and accomplished.

There is a delicious recipe in his book for a Cranberry Pecan Coffeecake. I think we have all become used to coffee cakes that rely on baking powder for leavening but this recipe uses yeast.

What I also enjoyed about this recipe is that it calls for both fresh cranberries and dried cranberries (cause did I mention I also overdid it on the purchasing of dried cranberries too? Yep.).

Polar vortexes, snow, blustery weather, ice storms – whatever. I am enjoying these quiet days of baking. I may start having nightmares abour cranberries, though. Just sayin’.
[ 投稿者:signuplove18 at 11:41 | お友達 | コメント(0) | トラックバック(0) ]

Fluffy Whole Wheat and Banana Flour Pancake
Sundays are for Pancakes. Not just any pancakes, but these amazing healthy ones made with Banana flour and whole wheat flour, smothered with homemade luscious thick hung curd and topped with nectarines, blueberries and pistachios. Finished off with a drizzle of honey and honey you’ve just made your own day ! Making pancakes is so incredibly easy, that if you still haven’t added this to your weekend ritual, you’re missing out on something Adrian Cheng.

The recipe is very flexible and you can tweak it to suit your diet or ingredients available at home. Play with different flours, try anything from regular milk to nut or coconut milk, anything you like, top with choice of fruits, the options are endless. I quite love the combination of flavours of this. Homemade hung curd is delicious as its thick and creamy, you can also try greek yogurt as its easier, straight out of a tub. So these are great for breast, cuz they’re almost like a delicious dessert, they are stunning to serve at a brunch for family and friends, and if you have some left over they stay overnight and perfect for a midnight snack too. If you are looking for a savoury pancake click here.

For the pancake batter, simply mix the flours, baking powder and sugar together. Add the egg, vanilla, milk and oil and whisk it all together to make a smooth batter. The batter should be thick (like cake batter) to make fluffy pancakes, but you could add more milk to loosen the batter to your liking company registration in hong kong.

Lightly grease a non stick frying pan, and spoon a small ladle of the batter and let it cook on medium flame till you see small bubbles appear on the top. Flip the pancake and give it the same amount of time on the other side. You can make a stack of all the pancakes at one time myob accounting software.

When ready to serve simple spread the curd generously over pancake and top with fruits nuts and honey.
[ 投稿者:signuplove18 at 16:02 | お友達 | コメント(0) | トラックバック(0) ]

Melissa Clark’s Instant Pot Hummus (with Variations)
I've been having quite a lot of fun playing around with different Instant Pot recipes over the past few months, but one recipe has emerged as a breakout - an Instant Pot Hummus. It's the one that keeps my Instant Pot on my counter instead of under it. It's the hummus from Melissa Clark's Dinner in an Instant. I find myself making it once or twice a week (no joke!). Because, who doesn't need nearly effortless containers of hummus in their refrigerator all week Cassette corner type air conditioner?

The recipe yields a silky, smooth hummus, and once you nail the method, the variations you can do are endless. I love to take it in different directions, and the version you see photographed here is fortified with a couple generous handfuls of spinach. I'll also including notes related to a few other favorite variations down below as well. Because, as much as I love classic, straight-forward hummus, I also like to make an herb version, a spinach hummus, there's a beet version, and (pictured here) berbere spiced hummus - maybe my favorite version yet?!. It goes on and on apartment hong kong.

Melissa uses some interesting techniques here, and it results in a beautifully smooth, billowy hummus - without having to peel each individual chickpea! I think the biggest positive impact on the texture comes from making an ice watery paste with tahini, garlic, and lemon juice, and then working in the chickpeas from there geared dc motor.
[ 投稿者:signuplove18 at 11:19 | お友達 | コメント(0) | トラックバック(0) ]

French Easter Pie with Spinach and Goat Cheese Recipe
Among the French dishes traditional served at Easter, you’ll find tourte pascale* and paté de Paques, French Easter pies enclosed in a flaky crust, with eggs nested inside the filling. The purpose of this is to use up the surplus of eggs that hens have laid during Lent, the six-week period leading up to Easter when Christians abstain from certain foods, including anything derived from animals Adrian Cheng.

I love French Easter pies; they are fun to make and present beautifully on the table. These tourtes are often filled with minced meat such as you’ll find in French terrines, usually a seasoned mix of veal and pork. Unsurprisingly, I like them even better when they’re filled with vegetables, especially springtime greens. I’ve made it here with spinach, but if you have beet tops, Swiss chard greens, kale, perhaps a little fresh sorrel, those will work just as beautifully field audit.

Some French Easter pie recipes have you put hard-boiled eggs inside, but then the eggs end up quite overcooked, so I prefer to form little nests in the filling and break the uncooked fresh eggs inside them. With fresh goat cheese — also a springtime treat — mixed in with the spinach, the result is a wonderfully moist and aromatic pie, simple and elegant in both its looks and flavor Sage Accpac.
[ 投稿者:signuplove18 at 09:41 | お友達 | コメント(0) | トラックバック(0) ]

from greens
And yes, there has been food (that’s why you’re here, right?). In Vermont, Becky served tender, delicious ribs and probably the freshest salad we’ve ever eaten, from greens and tomatoes she, Marion and our daughter Laurel had picked from her garden moments before we ate it. In Quebec City, we ate at the charming Lapin Sauté, with at least one dish in fact containing locally sourced rabbit. In a cool little restaurant on a busy road in Lévis, we ate steak tartare, salmon tartare and Wagyu beef hanger steak, all perfectly prepared hong kong due diligence.

There have been surprisingly good fried clams at a roadside cantine and too many perfunctory but expeditious breakfasts from Tim Horton’s—meals meant to be eaten one-handed while driving 100km/h.

Interestingly, though, the best restaurant food we’ve had on this trip has been at a Best Western Plus Hotel in Rivière-du-Loup. Executive chef Létécia Bossé runs the kitchen for both the bar, Le 171, and the more formal dining room, La Griffe. We ate there two nights, ordering from both menus, and everything was amazing—duck leg confit, lamb shank with mushroom risotto, duck ravioli hong kong serviced apartment harbour view

All this said, we are ready for some home cooking. Cooked in our home, by us. We have a couple of relentless days of driving ahead of us before we can make that happen. With any luck, there’ll be a new recipe here next week electric motor manufacturers.
[ 投稿者:signuplove18 at 10:10 | お友達 | コメント(0) | トラックバック(0) ]

A First Time for Everything!
Do you have a recipe or a classic dish of some sort that you’ve often thought of making but just never gotten around to actually making it happen electric dc motor?

Baked Alaska is that exact dish for me.

In my journey along the dessert path I have come across countless recipes that I have bookmarked and thought, “One day, I will make you!” Some have those desserts have come to life in my kitchen and many more are still waiting to be born, just hanging out in the recipe pile with all the rest Direct Subsidy School.

For some reason, though, Baked Alaska has always fascinated more than many of those other recipes. Maybe it’s because I’m a 70s child. Maybe it’s the idea of ice cream wrapped in something else. Maybe it’s just the fire WFOE in China.

Setting desserts alight is lots of fun. Let me tell you!

Whatever it is, every time I came across a Baked Alaska recipe or saw it on a dessert menu (that rarely happens as this dessert seems to be relegated to a time gone by …), I’ve always thought, “One day, I will make you!”

Well that day has finally come. I was contacted by the lovely people at Ricardo Cuisine who asked me if I’d be interested in featuring a dessert from their Desserts page. They were reaching out to a number of bloggers and as I have always been a fan of Ricardo’s magazine and cooking show on Food Network Canada.

When I scanned through the recipes to choose from, as soon as I saw the Baked Alaska I knew that my time had come.

While there were three components to the dessert: the cake, the ice cream filling and the meringue, the recipe was very easy to make. I think the hardest part was lining the bowl with the plastic wrap! Have I mentioned how plastic wrap and I don’t like each other?!

After making a very basic sponge cake, I filled a bowl with a vanilla and chopped walnut ice cream base, which I then topped with a layer of strawberry ice cream. I topped it with the cake and pressed down very firmly to ensure all the components fit snuggly together. I’ve seen recipes where you can the apply some kind of weight as you freeze the dessert to ensure it’s pressed together nicely.

The dessert went into the freezer for a pleasant 6-hour nap, after which I unfolded it and slathered on a layer of marshmellowy meringue.Finally, the most fun part – setting the dessert alight!

After gently warming a bit of vodka in a ladle over the stove, I set it alight and then gently (and carefully) poured it over the dessert, watching gleefully as the dessert lit up and as the meringue browned slightly in spots.

The only way it could have been better is if I had been able to do this at night so that you could really see the flames against the darkness. As it was, while I tried to get a good shot of the dessert in flames, I wan’t really able to.

Once the alcohol burned off and the flames died down, I sliced into the dessert and it was so lovely! The colour contrast of the ice cream layers against the cake layer and against the outer meringue layer just looked so pretty and summery!

I had a great time making this dessert and it was a lot easier than I thought it would be. It tasted delicious and now I can’t wait to make it again and set it alight outside on a beautiful summer evening where the flames will burn bright!

I’m really grateful to the folks at Ricardo Cuisine for the opportunity! There’s a first time for everything and my first time trying a Baked Alaska was a definite success in my books!
[ 投稿者:signuplove18 at 11:33 | お友達 | コメント(0) | トラックバック(0) ]

The Things Should be Done In a Trip
For most people, travel is a great thing. They will make a long plan before the trip starts. It is believed that shopping and delicious food are considered to be the necessary plans. While for some people, they don’t care about the things mentioned above. Different people have different ways to travel Sage Online.

For most people who enjoy shopping and delicious food, the purpose of the trip is to buy local products and to eat local food. So they prepare a large amount of money, enjoying the feeling of shopping. In a lot of tourist cities, almost all the shops will write the commercial ads with mandarin, for attracting more Chinese customers massage cushion.

For other tourists, they just enjoy the atmosphere and do nothing. They prefer to sit in the cafe shop and read the books for a whole afternoon. Once I did not understand such behavior, but now, as I have seen more and more scenery, I started to realize that it was another way to relax themselves.

We can’t judge which way is best for a trip, because the way to enjoy life is various rent apartment Hong Kong.
[ 投稿者:signuplove18 at 16:29 | お友達 | コメント(0) | トラックバック(0) ]

Instant Pot Hummus Variations
Berbere Hummus (pictured above): The version pictured here is flared out with berbere, a spice blend typical to Ethiopia and Eritrea. I like the berbere recipe in Josef Centeno's Baco cookbook. But if you don't have it, google around for another version online. To make the berbere-accented hummus, add 1 tablespoon (or more to taste!) of berbere spice to the blender with the other ingredients. Also, sprinkle on top of the hummus, after drizzling with olive oil company incorporation.

Beet Hummus: throw a small, peeled (yellow, orange, or red) beet or two into the pot long with the chickpeas, and proceed with recipe. Alternately, you can add the beet raw to the blender Sage 300 ERP.

Herby Miso Hummus: Add a dollop of this wintery miso paste to the blender,

Turmeric-soaked Chickpeas with Yuzu and Black Pepper Hummus: I'll post my technique for these chickpeas soon (working on it!), I season that hummus with a generous splash of yuzu juice, you can find alongside Japanese ingredients on occasion in well-stocked grocery stores. Also, lots of freshly ground black pepper serviced apartments hong kong.

If you don't have an instant pot, you can still use these ideas, just start with cooked (canned will work) chickpeas. Also, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
[ 投稿者:signuplove18 at 13:25 | お友達 | コメント(0) | トラックバック(0) ]