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Tag Archives: Food

Diversity in leadership…and in coffee |Welcome to a new friend: kalie gladwin

Leading Clean

Aiming to lead with natural ingredients, no hidden additives and ethically sourced actions. Fueled by coffee.

About Leading Clean

I believe people matter, everyone leads someone, and all roads lead to coffee.

We’re leading self or others. Leading in an office, a construction site, a playground, a school, a home, a sports field, a university, a pub, a place of worship, a café.

Think of this as a café. All are welcome. It’s a place to discuss and debate, to share knowledge and build connections.

Like eating clean, leading clean is about finding ways to nourish and build health in how we lead, whatever our situation. It’s about learning together. It’s about adding value to the communities in which we live.

I’ve been playing with leading and following for 15 years; sometimes I’m pretty good at it. Sometimes I’m not. Either way I always learn useful things.

Except how to tell jokes well. I’ve never learnt how to do that.

Feel free to drop in anytime.

Cheers, Kalie

Good coffee and leading well matter to me.

I made two short blacks this morning. My husband forgot to drink his.

I’m a committed Coffee-the-experience person. When I’m drinking coffee, that’s my whole world. I don’t work and drink coffee. I don’t watch TV and drink coffee. I sit. I drink. I may converse and engage with people while experiencing my coffee, but I don’t do anything else. Forgetting to drink coffee is not an option.

I digress, and this was going to be a short post.

SO…he forgot to drink his coffee. I muttered under my breath at the injustice of another person not appreciating Coffee-the-experience and he said, ‘Keep it; I’ll make an iced coffee later.’

An Iced Coffee? With my Perfect Short Black? An Iced Coffee?

Once I stopped gaping at the absurdity of his idea and stepped off my caffeine soap box, I remembered that coffee-the-experience is different for everyone. Coffee – like leadership – is impacted by the quality of the ingredients, but how it is developed and how it is experienced varies.

I love that about leadership. I can learn to accept that about coffee.

In time.

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via Diversity in leadership…and in coffee | Leading Clean.

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900 seagulls at a time | Welcome to a new friend: Alexandra Bodman

Fevered Crenellations

Short stories, memoirs, and thoughts to get me thinking about eventually writing a book.

Alexandra Bodman

I studied illustration and Art & Design for a few years in Chicago and have been taking the past year off to reevaluate my priorities. This fall, I plan on going back to school. I have been writing prose and poetry since I can remember, and it’s influence has been becoming more and more important in my life recently.

via 900 seagulls at a time | Fevered Crenellations.

900 seagulls at a time

On a misty morning before the sun is up or any overcast day there waits several miles from shore a haunting dark gray. Lurching like the jilted overflow of a retracting mug in a young waitress’s lovely thin-fingered hand it extends from above and it devours slowly and steadily. Beneath the waves are restless and white caps shatter into 900 seagulls at a time, producing them faster than they can fly off. Many suffer, feathers tarred, honeypot flies pushed under viscous waves. White bodies flailing become adhered, hearts beating louder than their silent submergence. Chaos of singular droplets on curling iron seas,  the lurching gray is ever moving closer much like the hours pass through days. The grayness is all pervading yet still several miles from shore, growing heavy and stagnant within and without.

via 900 seagulls at a time | Fevered Crenellations.

I will occasionally become a burrito

Sometimes late at night I lay in bed

restless haphazard blankets

switching my feet and head

sideways across the bed

legs up the wall

refuse to look at glowing screens

or anything that has numbers or hands on it

Stress does not invade my insomnia anymore

I take time to think about things like

rusty rail road tracks that continue a bit off the edge of a cliff

birthing something out of my head

and the way sounds touch me

I will occasionally become a burrito

light a candle and feel the liquidness of flame on my tongue

position a book within the lackluster, tempermental emission

the book has been 1984

I know this character will die

he hasn’t for the 5 months I’ve spent with him

Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise | catching up with Homemade With Mess

Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise

Ok, so this is pretty much a falafel recipe, but as it is not your typical falafel and I have added a few sneaky extra’s to the mix I figured I couldn’t quite get away with calling it that. It also has a slightly more moist texture and a lovely assortment of different flavours that all work really well together. I have to admit this was a bit of use up recipe, we had very little food I the fridge and so I made the beetroot hummus to add a little colour to the dish, and what a welcome addition it was. I have to say I had eaten most of it before I even got round to cooking the patties, as it is very addictive!

I chose mayonnaise for the cucumber sauce, simply because I didn’t have crème fresh or yoghurt in the fridge, which I thought at the time would probably have worked better. I would however have been wrong about this, and I would definitely say that the mayonnaise is a much better alternative because it is a thicker consistency. Once you blend the cucumber it becomes quite watery and it thins out the mayonnaise perfectly so it is the as thick as a good yoghurt; however any thinner and it wouldn’t be as effective with this dish. Although if you fancy giving it a try with yoghurt I would be interested to find out the outcome.

023

Serves 2

For the patties

–          1 slice of slightly stale or bread – roughly torn

–          1 handful flat leaf parsley

–          5 spring onions – roughly chopped

–          ½ courgette – grated

–          1 chilli – roughly chopped

–          1 large clove garlic – roughly chipped

–          110g chick peas – I had a 160g drained weight tin and I used the rest of the chick peas in the hummus

–          ½ tsp cumin

–          1 tsp dried coriander

–          ¼ tsp hot chilli powder

–          2 tbsp lemon juice

–          Salt and pepper

–          Oil – for frying

For the hummus

–          130g beetroot – peeled and cooked (not in vinegar)

–           50g chickpeas

–          1 tbsp tahini

–          1 tsp horseradish sauce

–          1 tbsp lemon juice

–          1 very small clove garlic

–          Salt and pepper

For the cucumber mayonnaise

–          ½ cucumber – inner seeded layer discarded and roughly chopped

–          1 tbsp lemon juice

–          1 tsp white wine vinegar

–          1 tsp dried mint

–          2 tbsp light mayonnaise

To make the patties, heat a saucepan with a splash of oil and fry the garlic and chilli’s for a couple of minutes, making sure they don’t burn by stirring regularly

Add the courgette and cook on a medium heat until all the moisture has disappeared

In the meantime blitz together the bread, parsley and the spring onions until you have coarse crumbs

Add the chick peas, spices and courgette mix to the blender and blitz again.

Remove the mixture from the blender, place in a bowl and stir in the lemon juice and seasoning.

Bring the mixture together with your hands and shape into 4 flattish balls.

Place the patties on a plate and put in the fridge to chill and firm up for 20-30 minutes

 While the patties are chilling, make the hummus by simply blending all the ingredients together and seasoning to taste

To make the cucumber mayonnaise, follow the same pattern as a lot of this recipe and simply place in a blender and whiz until smooth.

Both the mayonnaise and the hummus can be set aside or chilled until you are ready to serve

Heat a frying pan with about 5mm of oil to a high temperature

Fry the patties for three minutes on each side and serve with some vegetable rice or couscous, fresh salad and the hummus.

Drizzle over the dressing and enjoy :-D

via Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise | Homemade With Mess.

Rabyd Writer – My Fantasy Novel – Character Development | Catching up with All Things Rabyd

All Things RabydA blog dedicated to the thoughts, opinions, ideas and random madness of Edward W. Raby, Sr. – Pastor, Theologian, Philosopher, Writer, Bodybuilder and Football Fan. \”Yes, the dog is foaming at the mouth. Don\’t worry, He just had pint of beer and is trying to scare you.\” This is a Theology Pub so drink your theology responsibly or have a designated driver to get you home as theology can be as intoxicating as alcohol.

As I continue to work on the world and backgrounds for my fantasy novel one of the most important things I have to consider is the development of my characters and in particular my main character. Part of that is also a consideration of the world the adventure will be set in because that world will only produce certain types of characters.  The character should fit the world but stand out because of his or her uniqueness.

For this novel I did not want to have the end of the world kind of struggle that is common these days in fantasy novels where magic is earth shattering and overly domineering in my mind.  I just don’t like that kind of novel as much as the more low powered magic novels that are more swords and sorcery adventures.  The party of adventurers going off to explore a dungeon still has massive appeal to me  Yes, there is Dungeons and Dragons in my background and I have a far different view of it than most Christians who I grew up with and that different view mostly involves all these moralists writing on the blackboard 500 times – ‘it is only a game.”

That said I wanted to stay with what is normal in fantasy novels but drift off the edge where I felt it is needed.  My world has the standard races like Dwarves, Elves and Halflings as well as humans.  The bad guys are pretty standard as well with orcs, trolls and kobolds.  I have some differences of course but the main ideas here are much the same.

I wanted magic to be challenging and more Dungeons and Dragons like in that mages have to memorize the spells but lose that memory once they cast it which requires them to keep a spell book.  The exception is faith magic which involves prayer and meditation.  I also wanted magic to have limited power and effects.  Useful; but not necessarily game changing.

That said, I turned to character development.  I am writing a first person point of view novel told from the standpoint of my main character.  She is going to find herself alone in the adventure due to certain circumstances and have to rely on herself to not only continue in the adventure but to get home safe.  She is not a novice but she is also not the most powerful character that can destroy everything.  She must rely on her wits more than her powers and skills to both succeed and stay alive.

I say she because the main character is a woman.  A half-elf woman who has both the skills of a thief from living on the streets and the skills of a mage from having a private mentor who teaches her.  She is agile, sneaky and clever.  Being half elf she also has certain immunities like being immune to poison, disease and certain forms of magic.  Being human she shares some of their passions.  She can indeed handle a sword and knife but those are always last resorts to her when all else fails.  I like the kind of things she can do but being alone in the adventure will hopefully stretch her understandings of herself.

I also want the novel to have some realistic elements that give the ideas a more modern flavor.  I want some grim elements, sexual situations and real world type problems to be a part of the story so it will have more of an adult focus.  The world the character is in is hostile and gritty not the more clean worlds you see in juvenile fiction.  I am not so much going for originality as I am going for a story I can finish.

Now all that is left is to get a basic plot outline down that is flexible as I write because sometimes during the writing process new ideas come up that are better than the original.

During November I will be, as I have stated before, be participating in National Novel Writing Month.  The good news for you is it will not stop my blogging what I normally do but it might cut into other activities.  In November though most of the Rabyd Writers will be reports on how I am doing.  It’s that accountability thing I keep working for each year.

Blessings and Cheers!

via Rabyd Writer – My Fantasy Novel – Character Development | All Things Rabyd.

I SAW YOU YESTERDAY | Catching up with keith garrett poetry

keithgarrettpoetry

I SAW YOU YESTERDAY

It’s been so long since last i saw your face, listened as you spoke to me,

I remember all the things you taught me, Watched shows with you back then.

Rides in your car to the beach and many other special places,

Life with you was always great, at the same time never so perfect.

Each day i saw you as you would say a short goodbye,

My day as a child was spent doing childish things.

At the end of the passing day i would await your return,

Sit down and rest with a beer and a show just before dinner.

You taught me right, reminded me when i did wrong,

A friend when i wanted, a father when most needed.

It’s been so long, much to long since last we played,

I saw you yesterday, when the sun went down you were gone.

Keith Garrett

via I SAW YOU YESTERDAY | keithgarrettpoetry.

WARNING – my food won’t always turn out right but I guess that’s all part of learning. |Welcome to a new friend: Anita Larr

Hello. My name’s Anita Larr, I’m 17 and live in on the outskirts of London. Ha I just sounded like I was on take me out! anyways,  I thought I’d finally give in to writing a blog based on my only interest in the world: Food!

Probably like every other food lover/blogger, most of your day is spent based on what you fancy for lunch or perhaps, like me, you like to sneakily peep at different recipes on the internet whilst in work, hoping that tilting your computer screen is discreet enough to hide it from your manager. I am not a chef or anything like that; I purely just love my food!

WARNING – my food won’t always turn out right but I guess that’s all part of learning. So if you have any free tips you want to share, feel free to pass ‘em this way.I do enjoy cooking but not every night as mum thinks I enjoy doing. I live in a family of 5 who all enjoy their food as much as I do and all enjoy cooking, when it suits them that is. As well as my dad, whose famous Moroccan chicken curry is a very ‘slimming dish’ (in other words – if you wanna lose half a stone overnight then try it!) I have two brothers Ajay and Arji, with me being the middle child and only girl. This may come to no surprise but I can sometimes be and always stand my ground at times when it comes to kitchen (I cook; they clean!) Being Indian and  ironically not that keen on curries, you may think i’m rather odd! But seriously my mum used to make it like three times a week, which is enough to make anyone sick of it! I mean I think I can even make one blind! And that is not an exaggeration!!-I guess you can say that’s a little skill up my sleeve.

Hopefully you’ll enjoy reading my experience, including all my ups and downs with food, odd and yummy recipes, and even my own view on the total cool and hip places to visit in London! Haa as if I really go out that much anyway. But I do do my research and when i’m away from the kitchen or office I like to visit nice bakeries and restaurants – so tune in to find out more!

So yeah anything which is on my mind I will blog it – which I suppose is what you do on places like this?! I have to be honest again, I am a new member to the baking society, so don’t be too harsh. Having just completed a cake decorating Level 1 course which has pushed me to bake more and better, thanks to the help of my lovely tutors Pat and Rita, the tutors recipes. I’ve liked baking cakes for as long as I can remember, probably before I could even walk, but they never turned out the way I wanted them to. That was until I had realised you have to follow the recipe exactly as it is and not compromise because of what you have left in the cupboards. AND that you have to use the correct scales to measure out! So apologies in advance, I’ll probably be posting up cupcakes every week.

Read more to find out what’s new. Thanks for reading!!!.

what’s it about? |.

Recipes Gone Wrong

You’ve probably read me mention how i’m a new baker and i make hundred and thousands of mistakes when baking. so i will post up my mistakes and THEN show you how i have resolved the issues. stay tuned to find some recipes you’d think is simple and how i’d make out there so much worse.

4 Cakes in 6 Hours.

Another baking session I’m afraid. But since it was with Jenny it’s not the typical pretty cakes, just plain weird with her. So on Saturday Jenny stayed over for the weekend after meeting up for a picnic in Hyde Park with Jemma, Jenny, Ajay and Arji. Was actually a lot of fun! It was a lovely weekend with Jen, our serious talks in the garden with the chiminea smoke permanently blinding us. We had a laugh. So whilst Jenny was here she wanted to bake cakes. Now this was serious; since Jenny is the sort to claim she baked a cake when clearly all she did was add an egg and a few drops of water and bung it in the oven. Ta-Dah, Jenny’s homemade marble cake! So I gave her the basic recipes for sponges, to try at home.
Now I am not exaggerating here, it took us 6 HOURS. Really and that wasn’t decorating them like I did with Nicola. And by the end of it, I think it was safe to say Jenny and I was not ready to see another block of butter for a while. I have to admit we didn’t get hungry once whilst baking, and we didn’t even need to mindlessly nibble on a slice of cake throughout. So thumbs up on the diet side. BUT a BIG thumbs down on the whole weekend, food wise. I have to admit I still use the recipes from school and that was like 2 years ago. But I guess Mrs Abbotts would be proud. So the sandwich cake turned out lovely! As for the others…about that. (Look at the pictures, and then you’ll understand)

McDonalds Cake

so we started off making a sandwich cake, which turned out to be Jenny’s results cake. Now you’re probably thinking, “what is that?” Well Jenny has only just turned 17 and is doing A-Levels, so she has just finished the first year (A S Level) and gets the results this THURSDAY, so i made her and her friends a cake for when they go out for a meal to celebrate “all their hard work throughout the year, gone down the drain”; Jenny’s words not mine!

plain SpongeTurns into This!

McDonalds

So Jenny asked to make this. i would explain more but there’s more to the cake.

Maccy Ds

photo (32)

red cake

photo (22)

Excuse the Language but you can understand now their attitude towards education. Hah i sound like i’m their parents… anywho.

3 More Cakes – Click Here

My Marketing Strategy

Thought Id post up my way of advertising Larrdarse. The story behind this was: i went to meet my Cousin Jessie at her work place (she’s a makeup artist for Benefit, which i take advantage of at times or shall i say  will do) and we went into the apple store for Jemma (Jessie’s younger sister and my best friend!). The dope some how managed to get the headphone cable thingy stuck in the hole (not sure if you understood that?). As she waited in the queue for the Genius Bar, I, like everyone else does when they’re in the apple store, decided to go on every device i could get my hands on and open the internet and went on the blog… hope this has helped with the views!advert

[Terry: I love the marketing. I can only hope that the exposure here can equal the Apple Store]

The Clearing by Dan Newman |Coming Soon from exhibitAbooks.com

In 1976, four boys walked into a jungle. Only three came back alive.

Haunted by terrifying childhood memories he doesn’t fully understand, journalist Nate Mason returns to the Caribbean island of St. Lucia where he grew up.

Back then, as the son of a diplomat, he was part of an elite social circle. But during a weekend of whispered secrets and dares in a decaying jungle mansion staffed by the descendants of slaves

English: Petit Piton, St. Lucia, seen from the...

 

, Nate’s innocence was torn apart.

The survivors of that gathering blamed what happened on a myth, an unseen terror from the bush. No one believed them. But now. almost forty years later, is the truth finally about to come out?

Within hours of arriving back on the island, Nate becomes convinced he’s being followed. He soon discovers that his search for answers could cost him his sanity as well as his life, as he realises that some childhood nightmares never go away.

Can childhood nightmares haunt you for the rest of your life? How much do you need to believe in a monster for it to become real? The Clearing is a dark and atmospheric psychological thriller, full of intrigue, terror and superstition, which examines our deepest fears of the unknown. A potent mix of the friendship and bravery of Stand By Me and the betrayals and fear of Angel Heart.

via The Clearing by Dan Newman | exhibitAbooks.com.

” I intend to bring back my love of writing. “|Welcome to a new friend: salmakilaouy001

My thoughts

Don’t know what it will all be about but stick around and find out..

via Ramadan Food | My thoughts.

Writer’s Block

I’ve always loved writing ever since I realized I was good at it (at least I hope I am). I remember a time when writing essays for school were enjoyable because of the challenge they posed. Somewhere along the line I lost that sense of passion. Writing has become a burden. No matter how hard I tried it only became harder. Writer’s block to me has always been about the lack of inspiration. Perhaps I do have a lack of inspiration? Or is it something more? Whatever it may be, I intend to bring back my love of writing. And this is the purpose of this blog.

Boston and Boats by night – Photography of the day

I’m fascinated with night photography. Ever since I learned about long exposure my fingers have been twitchy to capture landscape shots by night. There is something memorizing about about seeing a beautiful city during the dark hours. All those glittering lights and all those towers. It was one of the reasons I was sad to leave Paris so soon as I never got the chance to see Paris by night.

Last night I asked my father to take me out to get a shot of the Boston skyline view. He took me to memorial drive and I hurriedly captured some photos. Here are my results.

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Ramadan Food

My sister told me her and a friend were talking about the food they ate during Iftar (iftar is breakfast in Arabic and refers to breaking fast during ramadan). A friend of theirs over heard them talking about Iftar and gushed about how much he loves Ramadan food. He relates how his Algerian friends would often share their “ramadan food” with him. The statement “Ramadan food” made us giggle because there is really no such thing as Ramadan Food. The food we eat during Ramadan is simply just food we happen to have during that time.  Its food that can be eaten any time of the year but for some the holy month festivities is made special by these certain delicacies.

Also its hard to pinpoint certain items as being particular to Ramadan since every culture and every family and every individual does things differently.

My family chooses to have a huge feast when it is time to eat and that will be the only meal of the day. We wake up before the sun comes up and just hurridly eat anything we find. Cookies, bread, fruits.. and plenty of water. My family in Morocco? They prefer a lighter iftar. Before the sun comes up they have a huge dish (tajine of fish or chicken are often the choices). I honestly don’t know how they do it. I hate eating right when I wake up!

Here are a few photos of my “ramadan food”. I haven’t been able to do much photography but Ramadan has provided me some food photography practice.

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Boiled eggs with cumen and salt – a must have in Iftar tables for Moroccans

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Dates are a great way to break fast because of their nutritional value

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Shabakiya – a favorite Moroccan sweet

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Bourak – kind of like spring rolls with goodies inside – the ones pictures had shrimp, noodles, cheese ground beef and olives – YUM

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Harira – a favorite Moroccan soup popular during Ramadan

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chicken with olives and preserved lemons. Add a few baked potatoes (or french fries) and it becomes one of my favorite meals

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Sardines!

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sfouf – a sweet made from roasted almonds, flour, honey and sugar (dont know what else)IMG_4847

My mom has had a thing this month for making little breads.

Welcome to a new friend: Exquisite Gift Baskets-so breathtaking, the recipient thinks it’s too beautiful to open.

Exquisite Gift Baskets

Exquisite Gift Baskets
(360) 265-4543
26252 Lindvog Road #110  •  Kingston  •  Washington  •  98346
info@exquisitebaskets.com

Gift baskets aren’t just about sausage, cheese and crackers anymore. Our unbeatable versatility with containers and designs means that you can have hundreds of combinations and choices, something you will not find at most other gift basket shops. Not only do we carry a variety of beautiful baskets and containers, but we will always happily create a custom design just for you, whether you’re ordering a few or a few hundred. Imagine trying to get that kind of service from some of those “one size fits all” companies.

The difference is in the details! Imagine giving a gourmet gift basket so breathtaking, the recipient thinks it’s too beautiful to open. That happens all the time at Exquisite Gift Baskets! Our gift baskets are made when your order is placed not mass-produced and placed on a pallet in some big warehouse somewhere to collect dust.

Our gift baskets contain an assortment hand selected and coordinated by our designers. Enhanced with seasonal floral accents or themed products for specific occasions, each design is topped off with a beautiful bow that is hand-tied just for your basket. We can even incorporate your company’s logo items into the basket if you like.

At Exquisite Gift Baskets, each basket is hand made, hand-wrapped and inspected to make sure product selection, product placement, wrapping, bows and overall 360 degree presentation is as perfect as it can be. When it comes to our commitment to quality, excellence, and personal touch – we enjoy serving you with our very, very best!

About | Exquisite Gift Baskets.

Movie Night…Always One Of Our Most Popular!

Movie Night…Always One Of Our Most Popular!

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Sunday, July 21st – Ernest Hemingway is Born in 1899…

Happy Birthday to literary icon, Ernest Hemingway, born this day in 1899 in Oak Park Illinois!

In 1925, Hemingway published his first collection of short stories in the U.S., which was followed by his well-received 1926 debut novel “The Sun Also Rises”. Between 1929 & 1937 “A Farewell to Arms”, “Death in the Afternoon”, “Green Hills of Africa”, and “To Have and Have Not” were published. In 1940 his acclaimed “For Whom the Bell Tolls” was published.

Hemingway’s last significant work, “The Old Man and the Sea” was published in 1952, which awarded him the Pulitzer Prize in 1953, he also won the Nobel Prize for literature in 1954
“Papa” on Amazon — Support Hey Sweetheart

sweetheart rewrite COMBINE 2
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Friday, July 19th – The Rosetta Stone Is Discovered!

A very happy Friday everyone!

On this day in 1799, during Napoleon’s Egyptian campaign, a French soldier discovers a black basalt slab inscribed with ancient writing near the town of Rosetta, about 35 miles north of Alexandria. The stone contained fragments of passages written in three different scripts: Greek, Egyptian hieroglyphics and Egyptian demotic.

It was French Egyptologist Jean-Francois Champollion who ultimately deciphered the hieroglyphics. Once the Rosetta Stone inscriptions were translated, the language and culture of ancient Egypt was suddenly open to scientists as never before.

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Welcome to a new friend: persian foods

persian foods

the recipes of Persian foods in English and Italian

Cropped version of Image:Abelmoschus esculentu...

Bow Tie Pastry(Papillon Pasticceria)

Bow Tie Pastry(Papillon Pasticceria)

The first recipe is in Italian and the second in English(follow the written)

(226 g) Pasta sfoglia Pasta
1/4 tazza di zucchero in polvere
Di farina

PREPARAZIONE:

1 – Nessuno.

ISTRUZIONI:

1-Stendere la doug in 2 x 1 ft rettangolo di sfoglia sottile.
2 – Tagliare a piccoli 1 x 2 pollici (2,5 x 5 cm).
3 – Twist le fette dal centro (come mostrato nel video)
4 – Mettere il composto in una pentola infarinata.
5 – Preriscaldare il forno a 350 º F (176 º C) e cuocere per 20 o fino a doratura.
6 – Lasciate che i biscotti si raffreddano
7 – polvere i biscotti con lo zucchero in polvere per coprire la superficie.
8 – Agitare i biscotti di liberarsi di eccesso di polvere di zucchero.

In english:

(226 g) Puff Pastry Dough
1/4 Cup Sugar Powder
All-Purpose Flour

PREPARATIONS:

1- None.

DIRECTIONS:

1-Roll the doug into 2 x 1 ft rectangle thin sheet.
2- Cut into smaller 1 x 2 inches (2.5 x 5 cm).
3- Twist the slices from the center (as shown in the video)
4- Place the batter into a floured cookware.
5- Preheat the oven to 350º F (176º C) and bake for 20 or until golden.
6- let the cookies cool down
7- Dust the cookies with sugar powder to cover the surface.
8- Shake the cookies to rid of excessive sugar powder.


via persian foods | the recipes of Persian foods in English and Italian.

stew okra(stufato di okra(gambo)

stew okra(stufato di okra(gambo)

Pignoli (pine nuts) cookies

The first recipe is in Italian and the second in English(follow the written)

Bucket of raw Abelmoschus esculentus (okra) pods

(453g) Gombo
carne di manzo a pezzettini
1 piccola cipolla
2 spicchi di aglio
1 cucchiaio di concentrato di pomodoro
Sale e peperoncino
1 cucchiaio di succo di limone
1 grossa patata
6 cucchiai di olio Continue reading

meatballs stuffed(polpette ripieno)

Posted on June 20, 2013

meatballs stuffed(polpette ripieno)

A traditional plate of biscotti

The first recipe is in Italian and the second in English(follow the written)

1/3 tazza dividere piselli gialli
1/2 libbre (226g) Ground Beef
1/2 mazzetto: santoreggia, dragoncello, erba cipollina e porro 1/8 mazzetto di menta
1/3 di tazza di riso
La curcuma, sale, terra Peperoncino, persiano mix di spezie (Advieh)
2 uova
Noci, albicocche secche, Barberries secchi
1 cucchiaio di pasta di pomodoro
olio vegetale(girasole o mais) Continue reading

[Terry:  I have a question.  Why does food always taste better when the recipe is written in Italian?]

Recipes

Crispy Skin Salmon with Homemade Gnocchi and Thai Basil & Chilli Pesto | Homemade With Mess

Hey Sweetheart We Get Rewrites

June 6, 2013 · by homemadewithmess · in Fish, Food, Italian, Main Course, Photography, Salmon, Thai. ·

I love gnocchi yet I have rarely made it before, I think I have made it once but I guess it can’t have been that great as it wasn’t memorable. This receipt however, I will remember and it was sooooo tasty. It really adds something when you add herbs and parmesan to it, because you turn what could be something quite bland and doughy into a lovely soft little flavoursome treat. My one word of advice would be to make them as small as I describe below, I made mine pretty big and they do swell slightly when you cook them.

You may find that this is a large quantity for 2 people, but make it anyway as you can always have another meal from it the next day, or even freeze them for the future!

sa 006

via Crispy Skin Salmon with Homemade Gnocchi and Thai Basil & Chilli Pesto | Homemade With Mess.

Gnocchi with ricotta.

Welcome to new friends: Sarina & Binyamin | The Cosy Kitchen

Hello!

My husband and I created this blog to post, share and discuss all things food. This includes food that we have made ourselves or friends to places we really enjoy eating at! This is an opportunity for us to share with you the things we love….FOOD!

Sarina & Binyamin

via about | The Cosy Kitchen.

Vegetarian Pizza

My husband made this delicious home-made vegetarian pizza last night. Pizza Dough Ingredients 650g plain white flour 1 tbsp salt 2 dried yeast sachets 1/2 tbsp golden caster sugar 50ml warm milk […]

Spicy Cheese Omelette

This is a great meal to make for those busy days when you’re on the go. It is quick and simple to put together and takes no time to cook! […]

Much more

Mandaloun

mand4

My friend and I went to a lovely Lebanese restaurant in White City Westfield. The place looked amazing with its Arabian decor and dark wood interior. The food was equally as amazing if a little pricier than the other restaurants in the area. We ordered a bowl of olives and garlic prawns to share. My friend being a guy ordered the usual mixed grill that consisted of big chunks of chicken and lamb (Lamb, Shish Taouk and Kaftah) served with a side of chips. I decided to be a little more adventurous rather than play it safe.

mand2

I ordered the King Prawns which consists of delicious grilled prawns marinated in olive oil, served with special chef sauce and Lebanese rice.

mand3

The presentation was beautiful and the prawns went very well with the tomato-y sauce and the rice.

 

sweetheart rewrite COMBINE 2

Amazon Search

Pan Fried Salmon with Warm Samphire and Tomato Salad, a Salmon Scotch Egg and Dill and Caper Mayonnaise | Homemade With Mess

Pan Fried Salmon with Warm Samphire and Tomato Salad, a Salmon Scotch Egg and Dill and Caper Mayonnaise

Pan Fried Salmon with Warm Samphire and Tomato Salad, a Salmon Scotch Egg and Dill and Caper Mayonnaise | Homemade With Mess.

May 30, 2013 · by homemadewithmess · in British, Fish, Food, Main Course, Photography, Salmon. ·

I have always thought I have a relatively healthy ethos when it comes to food; I will always get my 5 a day, often try alternative options to frying and will avoid ready meals and processed food like the plague, but this was one occasion that I longed for a deep fat fryer. I love scotch eggs, and think they are especially good if still slightly gooey in the middle, however I think the gooeyness is near to impossibly when baking scotch eggs, as they need to be cooked for so long that the egg totally cooked. I therefore thing I may have to convert to the fryer club, just to be able to broaden my cooking techniques.

Hard centre scotch egg aside, this was a pretty special meal. It is the first time I have eaten samphire and I can honestly say that I have been missing out for 26 years. It is absolutely scrumptious and is very much in season right now, so should be easy to find in the supermarket. Sam also commented that this meal was one of my very best, and he eats my food daily! The flavour combination works really well, and even though the scotch egg kinda looks a little out of place (small quails eggs may have been better), all together it is a huge flavour explosion.

bc 043

via Pan Fried Salmon with Warm Samphire and Tomato Salad, a Salmon Scotch Egg and Dill and Caper Mayonnaise | Homemade With Mess.

Amazon’s Scotch Eggs Bookssweetheart rewrite COMBINE 2

So this is how it is/ok! | Hollis Plample

So this is how it is/ok!

So this is how it is/ok!

via So this is how it is/ok! | Hollis Plample.

Welcome to a new friend: Chenni = Cheeni Thoughts

Cheeni Thoughts

a lifestyle blog!

I was born and raised in Pakistan. Before , after and during  my Masters in Marketing from London , I had started Cheeni Thoughtsworking. By the time I turned 25, I had worked in 3 continents of the world: Asia, Europe and North America.

I am a daughter, sister, advertising professional, masters in marketing, avid fashionista, devoted foodie, graduate in economics and finance, certified personal shopper and fashion stylist, self-proclaimed poet, curious traveler, music buff, friend and one of the most random and memorable person you would ever meet.

As a child, I wanted to be a pilot, doctor, scientist, actress, air hostess until my father said that my aim should be to become a good human being and that’s exactly what I am striving to be.

Hello, I am Cheeni (which literally means sugar in Urdu) and I am here to share my thoughts and experiences about anything and everything! From Cheeni Thoughts and Beyond…

Welcome to Cheeni Thoughts – A Lifestyle Blog!

via About Me | Cheeni Thoughts.

Bananas are NOT just for Monkeys!

Monkey bananaI had boycotted bananas for a long time before I began training. On the strict orders of my instructor I started having a banana between lunch and training. Frankly speaking, I love them now owing to their numerous health benefits and NO! I am not even a monkey. Not yet…

Here is quick look at how beneficial bananas are for the human body and otherwise:

Source of Fibre

A single banana has about 3 grams of fibre. Dietary fibre helps in feeling fuller longer and also keep digestive processes running efficiently.

Satisfy your sweet tooth

An average banana has 110 calories and can fulfill your sweet tooth cravings without ruining your diet and training.

 Potassium

As per a research by Colorado State University, potassium is essential for a smooth nerve and muscle function. It also facilitates the balance of fluids in the body along with preventing painful cramps after rigorous exercise.

An average banana has approximately 400 mg potassium packed in it!

Fat & Cholesterol

 Bananas are completely free from any fat and cholesterol and are a great natural and healthy diet!

Digestibility

Mashed bananas are one of the most widely used baby foods especially when they are introduced to solid foods. They are easy to digest and a source of important nutrients when suffering from indigestion or a virus without straining the stomach too much.

 Manganese

 Manganese aids in bone health and speedy metabolism. Bananas are a great source of manganese, as one medium banana provides about 3 mg. Adults on average need 1.8 and 2.3 mg of manganese daily.

Carbohydrates

Carbs are instant energy. Eating a bananas before  or after a workout is the best way to feel energized!

 Vitamin C & Vitamin B-6

 An average banana has 10 mg of vitamin C which boosts immune system, cell health and improves and facilitates the absorption of other nutrients.

Our body needs vitamin B-6 to grow new cells. An average banana supplies 35% of daily B-6 requirement

Overcomes Depression & helps in reducing PMS symptoms

Bananas help combat depression due high levels of tryptophan, which is converted into serotonin ( the happy-mood brain neurotransmitter).

Moreover, it not only lifts  your mood but also  reduce PMS symptoms, as it regulates blood sugar and produces stress-relieving relaxation. You listening ladies? ;-)

Bananas

Other benefits

  • Banana skin relieves against itching as a result of insect bites.
  • Bananas aid in lowering body temperature and can be eaten when running a fever or just to cool down on a hot day! ;)
  • It helps in quitting smoking as it contains high levels of potassium and magnesium which helps in quitting.
  • Helps in removing a wart by putting the inside of a banana peel on the wart and tapping it.
  • Rubbing the inside of banana peel on leather shoes and handbags makes them shine instantly!

  Continue reading →

Welcome to a new friend: Kim Koning

kim-writerpic

I am a Wrestler of the Muse.

My stories and characters are dark but never silenced.

I see ghosts and tell their tales. I look into the face of darkness where angels fear to tread.

I am a dark fiction writer with the heart of a poet and the soul of a gypsy while the ancient rhythms of Africa, the birthplace of storytellers, courses through my veins. Wanting to be either a pathologist or a criminal psychologist, life took me on a few twists and turns while studying journalism and after a couple of meandering offshoots that did not involve fiction, fiction finally chose me when I was asked to write a short story for a NZ anthology (which was a National Award Winner).

I now live on the beautiful East Coast of New Zealand’s North Island and I am lucky enough to call the Pacific Ocean my backyard. I can often be found wandering the cliff tops above the crashing ocean and walking through the lush farmlands that surround the area. But with a heart caught between two lands, the sunburned, ancient Africa and the lush, green islands of New Zealand, I find my true home within the white pages covered in ink. My fiction is caught between the dark and mysterious, the truth and the what ifs, secrets and reality, shadows and light.

I really do see ghosts and my loved ones believe ghosts and extreme weather phenomenon follow me around. I grew up spending holidays and weekends at my grandparents’ large old farm homestead which had a hidden wing that was haunted. These early experiences with haunted homes ignited my imagination and started a spark that made me question what else is out there that we couldn’t see, what is around us observing us? Why could I see these ghosts/spirits and many others couldn’t? The spark was lit and the stories started coming as fast as I could write them down and they still keep coming.

One of these real life experiences sparked The Redgates Secrets, my debut 6 part novella series.

via About | Kim Koning.

I am a Percolating Writer-in-progress, poet, coffee addict, sun-lover & adventurer.

percolating is a form of:
per·co·late

verb /ˈpərkəˌlāt/ 
percolated, past participle; percolated, past tense; percolates, 3rd person singular present; percolating, present participle
  1. (of information or an idea or feeling) Spread gradually through an area or group of people
    • – this issue has percolated into the public consciousness
  2. (of coffee) Be prepared in a percolator
    • – he put some coffee on to percolate
  3. Prepare (coffee) in a percolator
    • – freshly percolated coffee
  4. Be or become full of lively activity or excitement
    • – the night was percolating with an expectant energy

My Survival Fuels are: 

Coffee

(Mead-schmead…this is the true nectar of the gods…mmmh fresh coffee…)

Cupcakes

(Who does not love miniature bite-size cakes? I can have more than just my “cake-singular” I can have cakes and not feel too guilty.)

Chocolate

(Make this rich, dark and bitter-sweet…and by the slab-ful.)

Wine

(It must be red…Don’t you know that Red makes writers write much faster?!)

For your safety and for this writer’s sanity, make sure all of these are always within my reach…

Kim

Lightning Dusk

Lightning strikes dust

Finger of God touches Man

Life and Death

Haiku

© Kim Koning.

Redgates Secrets (The Redgates Secrets, #1)

Redgates Secrets (The Redgates Secrets, #1)

by Kim Koning (Goodreads Author)
Ash-Eater's Fugue, Anno 2021 (The Firebird's Requiem, #1)

Ash-Eater’s Fugue, Anno 2021 (The Firebird’s Requiem, #1)

by Kim Koning (Goodreads Author)

Goodreads | Carrie Vaughn’s Blog – things I’ve learned about wine – May 08, 2013 08:01

English: A colorful bottle

English: A colorful bottle (Photo credit: Wikipedia)

Goes with anything.

Pay attention to what you like. I remember drinking cabernet and chardonnay because that’s what everyone drank, until one day I realized they don’t taste good. Zinfindel and pinot grigio for me! Also, merlot, riesling, malbec, shiraz…

If you order a bottle at a restaurant that you really like, take a picture of the label so you’ll remember it.

Ordering wine off a menu takes practice. But if you can do it with confidence, you’ll impress everyone at the table.

When the waiter pours you a taste from the bottle you ordered, you don’t have to stare at it and sniff it and swirl it around and pretend like that’s telling you anything. Just take a taste to make sure the bottle isn’t off.

via Goodreads | Carrie Vaughn’s Blog – things I’ve learned about wine – May 08, 2013 08:01.

 

 

Welcome to a new friend: The World’s Top 10 Best Ever Kit Kat Cakes | The Worlds top 10 of Anything and Everything!!!

Welcome to “The Top 10 of Anything and Everything” What you are seeing below is my own personal opinion of what makes the top 10 of various items, images, products and just about anything and everything. It is NOT a serious poll or official list, it is just to make my readers smile. Nothing more, nothing less. So read on and enjoy

The World’s Top 10 Best Ever Kit Kat Cakes

The World’s Top 10 Best Ever KitKat Cakes

via The World’s Top 10 Best Ever Kit Kat Cakes | The Worlds top 10 of Anything and Everything!!!.

Not so long ago, while at a party for my friend, his girlfriend had decided to make him a cake. Nothing unusual about that you say! We this is not meant to disrespect her in anyway but it was public knowledge that she was a terrible cook. It was always my friend that cooked all the meals and so for her to tell us she had “hand made the cake from scratch” We did not expect much. But what she had made that day was actually a commonly made cake with it’s images going viral whenever a new one was made! Enough of the talk, because it brings me the greatest pleasure to bring you…

The World’s Top 10 Best Ever Kit Kat Cakes

The World’s Top 10 Best Ever Kit Kat Cakes

Little Piggies Swimming in Nutella in a Kit Kat cake

10 – This little piggy Kit Kat cake is one of the newest one the scene! Amazing for sure and if you want to you can make it right now by clicking here–>. (source)

The World’s Top 10 Best Ever KitKat Cakes

KitKat Cheese cake

The World’s Top 10 Best Ever KitKat Cakes

The World’s Top 10 Best Millennium Falcon Inspired Items

The World’s Top 10 Best Millennium Falcon Inspired Items(2)

Can I help you?

blog traffic

blog traffic

Here is a fact for you: Blogging is HARD WORK!!! If you want to become a blogging superstar you have to put in the hours, write amazing content and be the best blogger you can be. But I speak from vast experience when I tell you that some people have great content, are amazing people with amazing stories to tell, but still don’t get the audience they deserve!

We after a long hard think and seeing far to many good bloggers give up because no-one is reading their work I have decided to try and help. So do you need that little bit of a push, a leg up? Is your blog just not getting that audience that you think it deserves?

Well I can help you gain some fans and here is EXACTLY how I will do it. Why am I going to tell you how I do it?!? Because it is NOT ROCKET SCIENCE!!! Just hard work, it takes time and a little bit of knowledge on how to use these sites…

http://theverybesttop10.com/gain-blog-followers/

Old Pecan Street Festival, Austin | Ron Scubadiver’s Wild Life

As if Friday night’s insanity wasn’t enough, on Saturday 6th Street was closed off for a street festival and paint covered participants from a color run that morning were wandering around. The bars were open and people were selling beer out of ice filled barrels on the street. [NB, the dizzy rooster girls were asked if it was OK before I started shooting.]

 

via Old Pecan Street Festival, Austin | Ron Scubadiver’s Wild Life.

 

sweetheart rewrite COMBINEAmazon Search

A Review of Flying Cauldron Butterscotch Beer | Clatter & Clank

In which my boo and I nerd out hardcore about Harry Potter.

via A Review of Flying Cauldron Butterscotch Beer | Clatter & Clank.

Welcome to a new friend: Break Room Stories

Break Room Stories (BRS) bringing you waiter stories and more since 2012. More specifically our site is a waiter blog intended to give anyone in the food service industry the opportunity to share the most ridiculous story you have. Funny, gross, horrible, embarrassing it’s all fair game. We post stories about everything from the most intense waiter rants and bartender pet peeves to a 29little staff on staff action and host nightmares. The more unique, hilarious, shocking, or ridiculous the better.

BRS was founded by a notorious group of individuals who have worked or currently work in the food service industry. We all come from various walks of life but the one thing we have in common (besides putting up with the bullshit of being in the service industry) was the tendency to get a little chatty in the Break Room of our respective establishments. If it happened to one of us we all heard about it. It was after years of abuse and story after story that we decided to get the rest of the serving community together to see what trouble other servers were getting themselves into.

So what happens when you combine the general public, their food, and give them the opportunity to exploit the people who serve them? You get the restaurant service industry. We mean you waitresses, waiters or servers, bartenders, bar backs, hosts, bussers, cooks, managers or anyone else that puts up with so much grief for that paycheck.

We reserve the right to post portions of your story without duplicating the entire thing. It’s not because the entire thing isn’t funny, but the funniest stories are those we can all relate to.

Our goal was and is to create a site that was revealing in nature while concealing the identity of everyone involved. This is why we will only post your first name to accompany your Break Room Story. We don’t want anyone to get fired because they are venting on our site.

We don’t want stories that are offensive to the point of being viciously personal, racist, exceedingly profane, violent or excessively graphic in nature. It’s a very hard thing to judge, but we’ll do our best.

But that’s not all! We also bring you a variety of media that you can check up on to make your shift (or entire life) better. Random picture galleries, random videos, funny videos and other little nuggets to help you smile : )

For more, check out our Terms of Service for full details of our legal policy. In short, please recognize that BRS, our advertisers and anyone who promotes with us is doing so purely for entertainment purposes. In other words, we’re not your parents, your employer, or your probation officer.

Welcome to Break Room Stories, enjoy!

via About | Break Room Stories.

 

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