掲示板お問い合わせランダムジャンプ



この広告は30日以上更新がないブログに表示されております。 新しい記事を書くことで広告を消すことができます。

2017年01月12日
Great future


続きを読む ...
 
[ 投稿者:weunrtim at 10:37 | weunrtim | コメント(0) | トラックバック(0) ]

2016年04月21日
smell chocolate cake
12-150521145006



続きを読む ...
 
[ 投稿者:weunrtim at 10:48 | weunrtim | コメント(0) | トラックバック(0) ]

2015年11月30日
Caramel Apple Crumble Pie
12-150R51J441



続きを読む ...
 
[ 投稿者:weunrtim at 15:32 | weunrtim | コメント(0) | トラックバック(0) ]

2015年09月22日
sort of chalky
12-150P4094145

So, last night Sean and I went out for ice cream even though this cool number was waiting for us in the freezer at home. I mean, normally we’d just be sitting on the couch digging our spoons into this chocolate brownie madness Hong Kong Tour, but we had a sitter for the evening (thanks, Mom!) and thought maybe we should take full advantage…and by that I mean, let’s stay out for, like, a whole 2 hours because we’re ridiculous homebodies. Thus, the going out for ice cream. Mostly this just means we have another evening of couch-lounging to indulge in this goodness.

Anyway, ICE CREAM! I made this ice cream because Sean loves chocolate ice cream and, while I do too, I feel like a lot of chocolate ice cream is just…okay? I mean, I know I’m really offending a lot of chocolate lovers out there, but sometimes it’s just not chocolatey enough, or it lacks body, or it’s sort of chalky ego one ct. I just want it to be lush and dark and perfectly chocolatey and I just don’t feel like that’s too much to ask for in a chocolate ice cream. This ice cream seriously delivers on all requirements. It’s a custard based ice cream because I was feeling like making a custard style ice cream after not having made one in years, literally, and because I had a dozen egg yolks in the freezer from an angel food cake I made that didn’t quite work out. Mostly the latter, honestly Humanitarian nursing. I threw some brownie chunks in there because, brownies, and for texture. The walnuts add some crunch and a little bitterness, but they’re totally optional. So, basically, make this ice cream while snachatting (snapping?) it with random songs plus lots of ridiculous emoji accessories, then scoop some into an oreo cone (real life!), and high-five yourself for a job well done.
[ 投稿者:weunrtim at 18:50 | weunrtim | コメント(0) | トラックバック(0) ]

2015年07月24日
Sherman was trying the fourth
u=76057122,3812780570&fm=23&gp=0



続きを読む ...
 
[ 投稿者:weunrtim at 11:07 | weunrtim | コメント(0) | トラックバック(0) ]

2015年07月17日
I am semi obsessed
3-150303092319



続きを読む ...
 
[ 投稿者:weunrtim at 11:44 | weunrtim | コメント(0) | トラックバック(0) ]

2015年05月19日
Youth likes the vicissitudes
Arrogant after the test, I write would rarely go touch on love, on the one hand because the old people is no longer the old heart. On the other hand is because writing to extend the scope of poetry, poetry and prose associate degree. Occasionally see a love story has been increasingly felt. I don't know will shift the focus of writing a novel, I can write what.
Some time ago, I have a large collection of stories. In those stories which most are like a person up to several years, some is unrequited love, some are in together many years apart . There is their favorite with others at the same time, another person like his own; childhood had briefly together. Years later met again. These stories seem to have little difference.
My writing has always been reluctant to fall into a rut. I always want to use their own practical experience to write out and more people achieve resonance, but those stories, and they are so similar. Many people like in the past to record something after, and I like to record in the event. A lot of things, I do not want to look back to pick up, not to regret and regret, but that is the past, the future is the most important hong kong company registration.
I think it's because of age and mental maturity, for some things a few years ago very different views. At that time not versed in the world, he clings to the belief that some things, when you see "you dare to love a person for five years," "of the person you like now to take you away, you go do not go? "These words, the answer is often without thinking certainly. Perhaps that time experience, experience, things are not, and some just relaxed mind and a cavity solitary yong.
I think most people will miss it, but I'm not, regardless of the good and pure. People will grow up, and had agreed not to separate the hands, in a few years to hold other hands. A lot of people will say my age small, not much experience, writing is not mature, I once thought I the flashy, of their own helplessness, because not much experience.
Like the vicissitudes of life when young, because young face and young heart. And when the experienced some indifferent, some praise, to meet some good or bad people, can realize the old is so horrible. Say like memories, a person is aging, that I still hope in the future, believe that good, no matter I see the world much hypocrisy Dream beauty pro, impetuous.
[ 投稿者:weunrtim at 14:34 | weunrtim | コメント(0) | トラックバック(0) ]

2015年01月02日
white looking breads
3-14101G64003

No Yeast Cotton Soft Dinner Rolls will be the ultimate dinner rolls in your home. Who can resist newly baked very soft and fluffy dinner rolls? I’m sure spreading a little butter on one of them when it is still hot can easily take you to heaven. There is no yeast in the dough, so you don’t need to wait it to rise. This really reduces the time of making the rolls. They are ready in about 30 minutes, so you can make these simple soft dinner rolls right before the dinner and help the whole family to feel in heaven.

I got the recipe from university scholarship a colleague at a potluck party and adapted it to my taste. She stuffed the rolls with cheese, which is something traditional and they were amazing! I felt like I was eating the best dinner rolls in my life just at first bite. My favorite rolls recipe until this one was Fluffy Pogaca, which has yeast and mineral water inside. I still love that but this one is quicker. When I asked the recipe with a big curiosity, my friend said that it is really easy. She said that the recipe even has a special name. It is called 3-2-1 rolls because the ingredients include 3 packages baking powder, 2 cups yogurt and 1 cup olive oil. She didn’t give the amount of flour, she said I just need to add it gradually until I have a non-sticky dough. Don’t worry, I measured both the flour and baking powder for you.

So one of the secrets of these university scholarship Cotton Soft Dinner Rolls is there is no water in the dough. Yogurt and olive oil are the only wet ingredients in the dough and they make the rolls very soft. The other thing that makes these rolls super magical is the baking powder in the recipe to substitute yeast. I used 5 teaspoons baking powder in the dough. I hadn’t used that much baking powder in a dough before, but believe me it’s not too much for these rolls.

I used a little whole wheat flour in the dough to have a nice color and to maket he rolls more filling. But it’s optional; just skip it if you like white looking breads.

I’ll be baking these No Yeast Cotton Soft Dinner Rolls quite often. They are to die for right after they are removed from oven. But they are still amazingly fluffy even when they are cold. These are perfect with soups like this heartwarming Creamy Chicken Orzo Soup eleaf gs air 2 or as a savory snack. Great for lunch boxes too.
[ 投稿者:weunrtim at 12:05 | weunrtim | コメント(0) | トラックバック(0) ]

seasonal substitutions
3-1410201A528

As much as I love to travel, the art student life often limits my cross-cultural meanderings to the kitchen. Thankfully, those physical limitations aren’t in the least bit restricting; twisting international recipes to fit local produce seasonality here in London can be a satisfying challenge with fantastically edible results.

Imagine my delighted surprise when Wandercrush was approached with a guest post proposition—by Rika, the wanderlusting queen herself! For every frankenstein recipe I dream up, she’s already been in and out of several countries, vegan treats and beautiful photographs in tow. So here I am: humbled, honoured, and excited to share this variation of nkatenkwan (groundnut stew from Ghana) on Vegan Miam, straight from the wintry Wandercrush kitchen.

African cuisine makes use of regionally abundant peanuts (called “groundnuts” although they’re technically legumes, the fruits of Arachis hypogaea growing in underground pods), which lend a velvety and incredibly filling aspect to many of their dishes, including this warming stew. Cashews are a different story, growing way up high in evergreens that also produce something called a cashew apple. Botanically speaking, they’re not really nuts either—they’re seeds. But what they lack in botanical nomenclature, peanuts and cashews make up for in their creaminess, dreaminess, and laundry list of lovely proteins and fats. Their “butter” form is the simple result of blending at a high speed with nothing more than a pinch of salt; nuts have enough natural oils to release during the process.

Ghanaian Nkatenkwan is traditionally made with meat, dried fish, and sometimes aubergine, sweet potato, or okra… but with veganisation and under-celebrated winter produce on the agenda, some seasonal substitutions were—as always—begging to be made.

As a kid growing up in America, I never quite understood the ubiquitous allure of peanut butter & jelly sandwiches, but after making this stew I can vouch for how well caramelised sweetness marries with creamy nuttiness. Parsnip and butternut squash, when seasoned and oven-roasted with a drizzle of agave or maple syrup, celebrates the delicately sweet side of winter vegetables. And even as a leafy green, kale rounds out a hot and hearty stew far more readily than it cushions a fancy finger sandwich. All hail the hearty winter produce lineup!

This would be a handsome addition to any multi-cultural table at Christmas dinner, but equally suitable for a winter holiday potluck, soul-warming flu season cure, or solo indulgence after a chilly commute home.

Merriest of Christmases, all. May it be as warm as this steamy bowl of nkatenkwan, sweet as a parsnip, and memorable as an extra-generous sprinkle of crushed chillies.
[ 投稿者:weunrtim at 12:04 | weunrtim | コメント(0) | トラックバック(0) ]

2014年10月27日
wonderful German
One of my favorite bakeries anywhere is Baked, located way over yonder, in Red Hook, Brooklyn. It’s a ways to go, since that part of Brooklyn lacks subway stops. (And it’s about 3000 miles from Paris, and no métro goes there either.) So I’m happy to hear they’re opening in Tribeca, so when I’m in New York, I can make it over there more frequently. But what’s just as good as visiting their bakery in person, is their latest book, Baked Occasions, featuring Matt Lewis and Renato Polifito’s favorite cakes, cookies, and candies, for entertaining, including during the holidays, and on other festive occasions.

What endears me to this duo is that we share similar tastes in treats. Leafing through the book, I immediately dialed in on the recipe for Lebkuchen, those wonderful German spice cookies iced with a swirl of dark chocolate, and the Salted Caramel Soufflé, which sounds oh-so-good. But the lure of the Old-School Oatmeal Chocolate Chip Cookies (page 110) was too powerful to resist, and I gave those a go first. After mixing up the dough, while shaping the cookies for baking, I was grabbing clumps of the cookie dough and stuffing it in my face. People who actually got to taste the baked cookies should consider themselves fortunate that I had any dough leftover to bake.

However the pièce de résistance for me was learning that they loved Peppermint Stick Ice Cream with Hot Fudge Sauce as much as I do, which was one of my childhood favorites. And I jumped at the chance to churn up a batch of it, to relive those innocent days of my youth, before life corrupted me and made me the person — for better or worse — than I am today.
[ 投稿者:weunrtim at 13:01 | weunrtim | コメント(0) | トラックバック(0) ]