人生は芸術

I’ve learned that sometimes all a person need is a hand to hold and a heart to understand .

I’ve learned that the Lord didn’t do it all in one day .What makes me think I can?

I’ve learned that love ,not time ,heals all wounds .

I’ve learned that every one you meet deserves to be greeted with a smile.

I’ve learned that there’s nothing sweeter than sleeping with your babies and feeling their breath on your cheeks .

I’ve learned that on one is perfect until you fall in love with them .

I’ve learned that opportunities are never lost ;someone will take the ones you miss .

I’ve learned that when you harbor bitterness ,happiness will dock elsewhere .

I’ve learned that I wish I could have told my Mom that I love her one more time before she passed away .


I’ve learned that one should keep his words both soft and tender ,because tomorrow he may have ti eat them .

I’ve learned that a smile is an inexpensive way to improve your looks .

I’ve learned that I can’t choose how I feel ,but I can choose what I do about it .

I’ve learned that everyone wants to stand on top of the mountain ,but all the happiness and growth occurs while you’re climbing it .

I’ve learned that it is best to give advice in only two circumstances :when it is requested and when it is a life___threatening situation .

I’ve learned that the less time I have to work with ,the more things I get done .  

Happy Friday! It has been a busy week of "all things business" for me. From setting up my name, my account and insurance, I am ready to relax and take a break from the paper work. Everything is coming together, though and it's very exciting... still pinching myself a little... ok, maybe a lot.

With all the business stuff going on, I haven't had as much time to cook or shoot this week. Luckily, I had a couple of soups on hand including this Potato and Leek Soup with Lemon and Feta. My mom made this for us when we were visiting her in Minnesota and it warmed us right up. It also happens to be my Mom's birthday today -- Happy Birthday Mom! -- and it seemed appropriate to share her amazing recipe with you today.

The soup combines potato, kale and lemon with additional flavors of oregano and a pinch (or handful in my case) of crumbled feta cheese and rock cabbage microgreens. I picked up the microgreens from American Pride MicroFarm and they add a crisp, clean cabbage flavor that's nice and subtle. I think this soup is in the running for Mike's "favorite" right now. One of my favorite parts, besides the flavors, is that it comes together in under 30 minutes and makes a nice big batch to have on hand throughout those busier weeks.

Stay warm this weekend and if you're in the easy soup-making mood, definitely make this one and my Butternut Squash with Amaranth. They come together quickly and are a great combo to have on hand during the chilly weather.  

Chicken wings might just be among the most versatile ingredients in the world. They’re easy to cook, and can be worked into a variety of delicious dishes that can either go with rice (the traditional Vietnamese type of meal), or stand just as strongly as a main by themselves pola ba. Last winter, I sometimes snatched a pack of 1 – 1.5 kg of chicken wings when I visited the grocery store, then marinated them with different seasonings (such as spices, five-spice powder, garlic, shallots, oyster sauce, etc.). After leaving the wings to marinate overnight, I divided them into small portions and chucked all the ready-to-cook servings into the freezer. Whenever I came home late and felt too lazy to cook, I just took one or two servings out of the fridge, thawed them, then simply put them in the oven ecig accessory. With a side of salad or some sliced cucumber added in, that was always a quick, easy, and tasty choice of dinner.

I let my creativity run wild and came up with this new chicken wing dish last weekend, after feeling like I hadn’t had any wings for a long time hk company set up. The chicken wings were cooked to medium rare using the microwave, then coated with crispy-fry-flour-mix and deep-fried on high heat to get the most heavenly crunchy outer crust. Then I quickly stir-fried the wings with tamarind sauce – a flavorful combination of sour, sweet, salty and spicy. The wings absorbed the marinade nicely, and just enough for the crunchy crust to be remained. The tamarind sauce did not only provide a great amount of eye-catching succulence and gloss to the conventional chicken wings, but also accentuated an amazing smell that must have really frustrated my next door neighbors

  

Who wouldn’t want Coca-Cola Marinated Ribs smothered in a homemade BBQ sauce served up with some spinach dip and my all time favorite salty cracker? Hello?!?! Let’s do this HKUE ENG.

You guys!! It’s time. We’re 2 weeks away from the most anticipated game of the year and word on the street is that Beyonce is going to make a halftime appearance and I can’t even handle the excitement! Coldplay will be there too, but it’s all about Queen B in my world and I make no apologies!! Cooking for a football party is right up there on my list of favorite things ever next to my birthday party and Cinco de Mayo! It’s like the highlight of appetizers and finger food and who doesn’t love that kangertech box mod? This year I’m putting on quite the spread. It’s all finger food, all delicious snacks, icy cold Coca-Cola and some sweet treats. I’m sure some people will watch the game, but I’ll be posted up by the snack bar the entire time. PLUS I’m teaming up with Coca-Cola & NABISCO to be a part of the HomeBowlHeroContest – same drill as last year. Epic recipes, a huge giveaway and lots of pretty food to obsess over.

Okay – let’s kick off the next 2 weeks worth of game day food with some RIBS! These beauties are marinated for 24 hours in Coca-Cola (my all time fav soft drink) which breaks down the meat and makes it extra tender and it leaves the ribs infused with just the right amount of sugar. To that, we’ll add some spice, cook them until tender and then douse them with a homemade BBQ sauce horizon. And because these Coca-Cola doused BBQ ribs can’t be the ONLY thing you walk away with today, I’m serving them up with last year’s Spinach Bacon Dip that made everyone freak out. MORE IS MORE, YOU GUYS! Your favorite piping hot spinach dip laced with bacon and served with tasty RITZ Crackers? I mean, bring it on! The key to all football parties is to have an assortment of food, so let’s let these 2 recipes kick off football season here on What’s Gaby Cooking!

Before you hop down to the recipe – remember that Pinterest contest we did last year and the winner walked away with an epic prize pack? Who’s down to do it again? I vote yes! Simply create a new pin board titled “Coca-Cola & NABISCO #HomeBowlHeroContest” and pin your favorite game day recipes / tips / tricks and ideas, each with #HomeBowlHeroContest in the caption! (These Ribs would be a perfect fit #justsayin) Then just leave the link of your pin board in the comment section below and I’ll pick 2 lucky winners to win a $400 “Home Bowl” Prize including a whole lotta goodies for your very own Home Bowl party! PS you don’t need to pin pictures of Coca-Cola or NABISCO products to be entered to win!

PPS – If you’re sending out invites to your game day fiesta, check out the Home Bowl website for some fun party ideas!!

  

These incredible vegan cauliflower falafels made with wholesome spelt flour and almond meal are a party-stopper HKUE amec. Always make extra as these disappear very fast and everyone asks for the recipe. Served with a made-in-minute beetroot dip and salad greens, these falafels make the perfect canape platter.

Falafels are the next big thing, I tell you. With recipe enthusiasts getting more creative with plant-based, time-tested classics; I predict that this is the year of the falafel – whatever is left of it. At least for me. After binging on this incredible green falafel recipe for many weeks cloupor, I started experimenting with different beans, nuts and veggies to create amazing flavour combinations for the mighty falafel. The inspiration for this can-it-be-more-delicious cauliflower falafel came from a recent Donna Hay magazine. After deciding that the recipe stated would be quite bland in terms of taste and would not hold its shape while frying, I put my falafel thinking cap on and got falafel-ing.

I have used organic wholemeal spelt flour (my flour of choice at the moment). It adds a degree of wholesome rustic to the falafel mvp 20w. You could substitute with regular plain flour or buckwheat flour (I have tried this as well!) for a gluten free end result. I have a small 1.2 litre capacity Scanpan saucepan half filled with oil ready for my frying needs. If oil is kept for too long and repeatedly used for frying, it develops harmful trans fats. If used a maximum of 2-3 times, you wont have that problem. The deep frying is mainly to create that lovely crust and it is my belief that a deep fried treat once in a blue moon never harmed anyone. Having said that, only one in four of my falafel escapades are deep fried. I usually bake them in the oven the rest of the time. Baking them is healthier and produces almost similar results – almost.

The beetroot dip is a version of a gorgeous roasted garlic and beetroot dip from my book, this being the even more express version. It literally comes to “dips” in 5 seconds. And it is the most perfect accompaniment to the falafel. I serve this with greens or my raw broccoli tabouli or this classic pantry tabouli. Don’t forget to rate the recipe below when you leave a comment and tag me with #cookrepublic if you share on social media. Cheers!

  

Looking back on my life, I realize that I’ve made some pretty big mistakes in the past.

My liberal use of frosted white eye shadow, for one. What was that all about? Who on earth decides, “oh yes, let’s cover our eyelids from top to bottom in shiny bright white powder　ego one ct. That will look absolutely amazing.”

Honestly, I blame Paula Abdul. No one else could have convinced me that such a thing was a good idea.

Another mistake? Sour Apple Pucker　Serviced apartment Sheung Wan. I see that stuff now as I pop in the liquor store for my bottle(s) of wine and my stomach immediately begins turning. Young adults of the world, if you’ve never listened to a thing I say, listen to this: Nothing good comes from an evening that involves Sour Apple Pucker. Nothing.

And shoulder pads. Good grief, why? Why did those ever exist? And even worse, WHY ARE THEY MAKING A COMEBACK? Trust me when I say that some parts of our bodies are meant to be padded. Shoulders are not one of them　reenex facial. Unless you are involved in athletics, please step away slowly and take your Apple Pucker with you.

Also? Candy bars without nuts. I spent the first 30 years of my life avoiding any and all candy that contained nuts. Why? They’re crunchy! They’re packed full of protein!

Nuts in a candy bar basically negate all the negative calories because hello, they come from nature. These days I’m all about Snickers with Almonds, Hershey Bars with Almonds, Almond M&Ms… and Almond Joy.

With all these almonds I’m eating lately, I’m just waiting for all the weight to start falling off of me. It’ll happen, I just know it!

These rich, yummy brownies are packed full of Almond Joy chunks and topped off with a sweet coconut almond glaze. I love the moistness that the coconut filling from the candy bars added to the brownies.

You’ve got to try these. They’re pretty incredible!  

This ice cream float has been… floating around in the back of mind for almost two years now. Back in August 2013, Jorge and I were exploring the Seattle food scene when we came upon Hot Cakes, a small restaurant that specializes in boozy milkshakes and molten chocolate cakes Entrepreneurship Development. There were so many tasty things on the menu (including a St. Germain Float), and we wanted to order all of them! Unfortunately, stomach space was minimal (we just had dinner), and the St. Germain Float option was trumped by an Extra-Dark Caramel Milkshake, a shake that I later recreated at home HKUE ENG.

As we were leaving Hot Cakes that evening, I asked a waitress what was in the St. Germain Float, and she replied, “A scoop of vanilla ice cream with a shot of St. Germain poured over.” Seems simple enough right? Well I tried this at home, and it was delicious, but I don’t think I would really call it a float travel and tourism news
. Where was the soda? The bubbles? With a few simple additions, I finally landed on this recipe.

Made with just 4 ingredients, my St. Germain Ice Cream Float starts with a mix of St. Germain Elderflower Liqueur, fresh lemon juice and sparkling water. A makeshift elderflower soda if you will. The lemon balances out the sweetness of the liqueur while the bubbly provides a refreshing snap
Health Cabin Coupon. To finish, drop in a big scoop of vanilla ice cream, and enjoy. So simple. SO delicious. The pairing of elderflower and vanilla just works in all the right ways. Continue reading for the recipe.



  

　“Whut mah lamb gwine wear?”
　“That,” answered Scarlett, pointing at the fluffy mass of green flowered muslin. Instantly Mammy was in arms.
　“No, you ain’. It ain’ fittin’ fer mawnin’. You kain show yo’ buzzum befo’ three o’clock an’ dat dress ain’ got no neck an’ no sleeves. An’ you’ll git freckled sho as you born, an’ Ah ain’ figgerin’ on you gittin’ freckled affer all de buttermilk Ah been puttin’ on you all dis winter, bleachin’ dem freckles you got at Savannah settin’ on de beach. Ah sho gwine speak ter yo’ Ma ‘bout you.”
　“If you say one word to her before I’m dressed I won’t eat a bite,’ said Scarlett coolly. “Mother won’t have time to send me back to change once I’m dressed.”
　Mammy sighed resignedly, beholding herself outguessed. Between the two evils, it was better to have Scarlett wear an afternoon dress at a morning barbecue than to have her gobble like a hog.
　“Hole onter sumpin’ an’ suck in yo’ breaf,” she commanded.
　Scarlett obeyed, bracing herself and catching firm hold of one of the bedposts. Mammy pulled and jerked vigorously and, as the tiny circumference of whalebone-girdled waist grew smaller, a proud, fond look came into her eyes.
　“Ain’ nobody got a wais’ lak mah lamb,” she said approvingly. “Eve’y time Ah pulls Miss Suellen littler dan twenty inches, she up an’ faint.”
　“Pooh!” gasped Scarlett, speaking with difficulty. “I never fainted in my life.”
　“Well, ‘twouldn’ do no hahm ef you wuz ter faint now an’ den,” advised Mammy. “You is so brash sometimes, Miss Scarlett. Ah been aimin’ ter tell you, it jes’ doan look good de way you ‘doan faint ‘bout snakes an’ mouses an’ sech. Ah doan mean round home but w’en you is out in comp’ny. An’ Ah has tole you an’—”
　“Oh, hurry! Don’t talk so much. I’ll catch a husband. See if I don’t, even if I don’t scream and faint. Goodness, but my stays are tight! Put on the dress.”
　Mammy carefully dropped the twelve yards of green sprigged muslin over the mountainous petticoats and hooked up the back of the tight, low-cut basque.
　“You keep yo’ shawl on yo’ shoulders w’en you is in de sun, an’ doan you go takin’ off yo’ hat w’en you is wahm,” she commanded. “Elsewise you be comin’ home lookin’ brown lak Ole Miz Slattery. Now, you come eat, honey, but doan eat too fas’. No use havin’ it come right back up agin.”
　Scarlett obediently sat down before the tray, wondering if she would be able to get any food into her stomach and still have room to breathe. Mammy plucked a large towel from the washstand and carefully tied it around Scarlett’s neck, spreading the white folds over her lap. Scarlett began on the ham, because she liked ham, and forced it down.
　“I wish to Heaven I was married,” she said resentfully as she attacked the yams with loathing. ‘Tin tired of everlastingly being unnatural and never doing anything I want to do. I’m tired of acting like I don’t eat more than a bird, and walking when I want to run and saying I feel faint after a waltz, when I could dance for two days and never get tired. I’m tired of saying, ‘How wonderful you are!’ to fool men who haven’t got one-half the sense I’ve got, and I’m tired of pretending I don’t know anything, so men can tell me things and feel important while they’re doing it ... I can’t eat another bite.”
　“Try a hot cake,” said Mammy inexorably.
　“Why is it a girl has to be so silly to catch a husband?”
　“Ah specs it’s kase gempmums doan know whut dey wants. Dey jes’ knows whut dey thinks dey wants. An’ givin’ dem whut dey thinks dey wants saves a pile of mizry an’ bein’ a ole maid. An’ dey thinks dey wants mousy lil gals wid bird’s tastes an’ no sense at all. It doan make a gempmum feel lak mahyin’ a lady ef he suspicions she got mo’ sense dan he has.”
　“Don’t you suppose men get surprised after they’re married to find that their wives do have sense?”
　“Well, it’s too late den. Dey’s already mahied. ‘Sides, gempmums specs dey wives ter have sense.”
　“Some day I’m going to do and say everything I want to do and say, and if people don’t like it I don’t care.”
　“No, you ain’,” said Mammy grimly. “Not while Ah got breaf. You eat dem cakes. Sop dem in de gravy, honey.”
　“I don’t think Yankee girls have to act like such fools. When we were at Saratoga last year, I noticed plenty of them acting like they had right good sense and in front of men, too.”
　Mammy snorted.
　“Yankee gals! Yas’m, Ah guess dey speaks dey minds awright, but Ah ain’ noticed many of dem gittin’ proposed ter at Saratoga.”
　“But Yankees must get married,” argued Scarlett. “They don’t just grow. They must get married and have children. There’s too many of them.”
　“Men mahys dem fer dey money,” said Mammy firmly.  

Well, you can. Only you might find yourself staying at a Trave Lodge1, driving a rented Ford2 Contour and staking out your childhood home like some noir private eye just trying to catch a glimpse of the Johnny-come-latelys that are now living in YOUR HOUSE.

It's a familiar story. Kids grow up, parents dermes sell the family home and move to some sunnier climate, some condo somewhere, some smaller abode3. We grown up kids box up all the junk from our childhoods -- dusty ballet shoes, high school text books, rolled up posters of Adam Ant -- and wonder where home went.

I'm not a sentimental4 person, I told myself. I don't need to see old 3922 26th Street before we sell the place. I even skipped the part where dermes I return home to salvage5 my mementos6 from the garage. I let my parents box up the stuff which arrived from San Francisco like the little package you get when released from jail. You know, here's your watch, the outfit7 you wore in here, some cash. Here's the person you once were.

After a year, San Francisco called me home again. I missed it. I cruised over to my old neighborhood. There was the little corner store my mom used to send me to for milk, the familiar fire station, the Laundromat.

I cried like the sap I never thought I'd be. I sat in the car, staring at my old house, tears welling up.

I walked up and touched the doorknob like it was the cheek of a lover just home from war. I sat on our scratchy brick stoop, dangling8 my legs off the edge, feeling as rootless as I've ever felt.

As much as I'd like to buy the cliches about dermes home being where the heart is, or as Robert Frost put it, "The place where when you have to go there, they have to take you in," a part of me thinks the truth is somewhere between the loftiness of all those platitudes9 and the concreteness of that wooden door on 26th street.

I'll probably be casing that joint10 from time to time for the rest of my life. I'll sit outside, like a child watching someone take away a favorite toy, and silently scream, "MINE!"
  

I first heard and ate Chia was... one of the local bakeries, baked their sandwich loaves with some chia in it...and that was 5 years ago. That one loaf of bread was quite costly, compared to others.
I bought a loaf, despite of the Metro Ethernet steep price... to feed my curiosity (and few times after that )

Chia puddings!!! saw many varieties of chia pudding in cute little pots sold in Woollies. Of course my curiosity was piqued by this sudden emergence of little pots at 'not so friendly to my purse' price

... found this recipe You Find in one of those health magazines (cant remember the mag), I remember Jen Hawkins was promoting chia pudding with blueberries as the chosen fruits.

When I read that coconut milk was used to make chia puddings... almost immediately I think of mango!!! Coconut milk and mangoes are perfect pair together...just like match make in palate heaven.
Furthermore, mangoes are in season now... 99cents for humongous size mango

My first batch...of chia YouFind puddings, gone in a jiffy...
...wanting to try out just a few spoons, son ended up polishing the whole bowl of chia puddings and left none for his father...and still thinks it was sago pudding...  

Here, you could taste how much care was put into cooking, from sourcing the ingredients to how they were served, and the Petit Bouillabaise Panisse – a filet of fish in a deeply flavored tomato broth topped with shard of grilled bread slathered with rouille, to the final course of Wood Oven-Roasted Sugar Plums with Grilled Fig Leaf Ice Cream, was outstanding. I forgot how good food could taste that had been made with vegetables from local farms, sparkling fresh fish, and cooked just perfectly oven an open fireplace. It doesn’t get any better than that.

Each course was better than the previous one and the star of the show, the Lamb Leg à la ficelle, a generous plate of house smoked lamb shoulder, grilled loin, and fresh shell beans with anchovy butter, was so good, I was a little sorry that I was so busy socializing (and drinking rosé) that I didn’t give it the full attention it deserved. I woke up this morning wishing that I had polished it all off and asked for seconds.

After dinner, when most of the wine was gone and people started leaving, I didn’t want to say goodbye. I just wanted to go back into the kitchen and pick through all the leftovers, especially the crisp bits of roasted lamb left on the counter, as pastry chefs are wont to do because we usually have to skip meals because we’re serving desserts when the rest of the crew is breaking their stations down, cleaning up, and heading home for the night. But instead, I gave Russ one final goodbye and hope to see him for his 40th anniversary when that comes around as well.  

Wow, life gets busier. I thought the new baby stage would be busiest, but in retrospect I had a lot of time to spend on my laptop, sleeping baby across my chest. Now, I have a little guy who wakes up, wolfs down breakfast, and is raring to go. So much to do HKUE ENG! So much to see! Yesterday, he picked up my purse, slung the strap over his shoulder, blew me kisses and waved bye bye as he headed for the door.

If I take my eyes off him for a second, he’s either eating toothpaste or putting my iPad in the garbage, so snatching a few minutes for email, etc. is not easy .

He’s also adamant that he should be the one to hold poor Oliver’s leash when we go out. Oliver is very patient, but he is obviously wondering what he did to deserve this hong kong company registration…

Anyway, it’s only natural, I guess, that I’m favouring simple, fresh summer recipes. This salad shows how when you use good ingredients, they speak for themselves – minimal preparation is needed to make stellar meals in the warm months when produce is at its peak.

A perfectly ripe, fuchsia watermelon, buttery fresh mozzarella, fruity olive oil, fresh basil leaves and an easy-peasy two-ingredient balsamic reduction that is so yummy you’ll want to put it on your ice cream.

A word to the wise, here – when you’re simmering down your balsamic reduction, don’t multi-task. I walked away for a couple minutes and came back to a smoking, burnt caramel disaster. And then the air was heavy with vinegar in a way that burned our nostrils and made our eyes water.

I used a tablespoon measuring spoon to make melon balls the key is to dig in at an angle, then twist your wrist – don’t try to scoop in a line like you would ice cream. Feel free to substitute ripe tomatoes, peaches, nectarines or other melon here – they’d all be delicious adjustable desk
!

I’m not a big “salad-for-lunch” person unless it’s got a hearty grain or some chicken/fish/beans to fill me up, but the thick slices of mozzarella are very hearty and satisfying. With a baguette, this could easily be a light lunch for four.
  

Coq au vin is one of my favorite classic French dishes. Chicken braised slowly in wine of any kind is almost guaranteed to be delicious, and I've made this coq au riesling recipe several times over the past year. It's become my go-to dish for whenever company is coming. However, wine is not truly part of a paleo diet, and many people try to avoid all alcohol, even in cooked dishes. The question on my mind was this: can you make coq au vin without the vin? Without any wine, is braised chicken still something exceptional Retail Displays?

You may have guessed that my answer is a resounding yes. This recipe is proof: wine is not necessary for making delicious braised chicken. In fact, I liked this dish even more than the coq au riesling I've been making, and to me, the chicken and sauce still had all the flavor benefits of dishes made with copious amounts of wine. I'm eager to see if you agree, so if you try this recipe, please let me know what you think Trusted ICT Solution!

Want to know why this recipe is so good, even though there's no wine in it? My theory is that it's because of the following three reasons. First, this recipe uses Pure Indian Foods' organic, grassfed ghee. Ghee is by far my favorite cooking fat, because it has all the delicious flavor of butter paired with the higher smoke point of oil. In fact, I think ghee tastes even better than butter, and it's also a much healthier choice than canola or vegetable oil. If you haven't heard me talk about the wonders of ghee, you can read more about what it is and how it's made here green coffee mug.
  

We eats lots of kale around here. It’s such a versatile green; I can hardly imagine how I ever got along in the kitchen without it. Just in case you didn’t know, kale on pizza is marvelous. This Kale, Tomato, and Parmesan Pizza is one of my favorite vegetarian pizzas. Along with a garlicky crust, the kale gets nice and crispy, and the tomatoes add a bright pop of color and contrast in texture.

It is important to lay the kale on the pizza in a single layer otherwise the kale will not become crispy. Better to have a single layer of kale and not use up all of the kale, than to cram all of the kale onto the pizza just to use it up. If there happens to be a little extra kale leftover, roast it at 350 for 10-15 minutes to make kale chips. Also, slicing the tomatoes extra thin will ensure that they do not make the kale (and rest of the pizza) soggy. After all of the components are prepared, this pizza comes together fairly quickly. This recipe is enough for two medium pizzas and can easily be halved if you just want to make one. I hope you enjoy this kale pizza as much as we do!

  

In Montana there was a really great farmer’s market that we used to go to every weekend. The first time we went, there was this little booth that sold a bunch of tasty looking baked good. My husband went right over to the booth and instead of picking out something like their chocolate chip cookies or their doughnuts, he went straight for the rhubarb bars china virtual office.

This really surprised me for a few reasons, 1. he can be pretty picky and I, never in a million years, would have guessed that he liked rhubarb, and 2. I didn’t even know if I liked rhubarb and it is rare that he has tried a fruit or vegetable that I have never even tried healthy lifestyle! He bought one of the bars and we sat down on the grass and ate it. And let me tell you, it was SO good! The crumble was soft and buttery, just the way I like it, and the filling was tart and sweet, but not coyingly sweet. It was perfect, and to make sure that there was no fighting over who got the last bite, we bought another one to enjoy on the grass and one to take home with us Natural stone.

  

I kept the tart very simple. Grated swiss emmentaler mixed with gruyer and a little parmesan (that’s what I had in the fridge) were to go under the asparagus and be flavoured simply with salt and pepper. I was considering some creme fraiche but decided no, keep it simple. The asparagus was organic and quite beautiful, not too thin, not too fat, just right. I decided to peel the bottom of the spears for the visual effect. The asparagus had to be cooked when I put it on top of the uncooked pastry so I cooked it in a skillet in a little bit of water until crisp tender eye cream.

Assembly was pretty simple with the prepared pastry. I sprinkle the cheese over the pastry, layed the cooked asparagus side by side on top of the cheese, trimmed the edges of the pastry and off into a preheated 400 F oven it went. I had to watch it carefully because pastry can go from good to burnt in seconds. The weight of the asparagus kept the centre of the pastry from rising and allowed the edges to puff up. It was nice and crisp throughout and Captain G. enjoyed his light supper bookcases.

My herb garden on the patio is starting to show some life and the chives amazingly are fully grown and beginning to bloom. I bought a bunch of herbs for a photography class assignment so it feels like spring is finally here. I have a couple of large globe artichokes in the fridge waiting their turn. Artichokes is a spring ritual that I never miss. Will keep you posted otterbox reflex.
  

This cheesecake is one of those ‘extremely easy to prepare and extremely delicious’ cheesecakes that many of us are huge fans of, I am sure. Well, I definitely am Dentist Hong Kong.

The recipe uses Oreo cookies and a few very simple ingredients that you might even have on hand right now. And if you feel a little adventurous, you can try replacing the Oreo cookies with some cookies of a different kind and enjoy the result.

Here is how to make this delicious dessert…
1. First, preheat the oven to 350 °F (175 °C). Spray a 9 x 2 1/2 inches (23 x 6 cm) springform pan with no-stick cooking spray or brush it with some vegetable oil.
2. Using a food processor, blender or rolling pin, crush 28 Oreo cookies into crumbs.
3. Place the crushed Oreos in a bowl. Melt the butter and pour it over the Oreo crumbs. Stir to coat all the cookie crumbs with butter.
4. Pour the Oreo-butter mixture into the springform pan and press it into the pan to form the crust Fit Furniture.
5. Bake the crust for about 7 minutes.
6. Meanwhile, in the bowl of your electric mixer, combine the cream cheese, sugar and vanilla extract and mix until well blended.
7. Then add the eggs, one at a time, mixing until just combined.
8. Crumble about 8 Oreo cookies with your fingers and …
9. … add to the cheesecake mixture.
10. Stir together to combine.
11. Pour the cheesecake mixture over the cookie crust.
12. Smoothen the batter and place in the oven for about 40 minutes, until the edges are set but the center is still slightly jiggly.
13.Cool on a wire rack and then refrigerate for 3 hours or overnightHKUE amec.

You will love this!


  

When I baked professionally, I always told people that cookies were the hardest things to bake because each one had to be exactly right because people only got one cookie, and that one cookie had better be perfect. And when you’re baking sheets of twenty or so cookies at a time, you need to watch each individual one with an eagle-eye (or two) and pull them all out at just the right moment veuve clicquot.

Of course with tiny little tartlets like these, the pastry needs to be rolled and pressed gently and perfectly evenly into each little pan, then baked, then unmolded, then filled. Then put on a plate without incident property agent hk.

I can’t tell you what it feels like to do all that work and as you set it down on the plate, getting it ready to go out to the dining room in the rush of service, and have it smash into a zillion messy bits all over everything. (Actually, yes I can.)

In general, I’m not a huge fan of “starred” restaurants. Too often the food is overwrought and fussy; presentations take precedence over taste, and unless something is the most stellar thing I’ve ever put in my mouth, I have a hard time swallowing the staggering prices orders flowers.

  

I didn’t reach for the fresh ginger crème brûlée tartlet first, but when I did, the runny custard inside spilled out, under a just-right crackly surface of brittle caramel. As a big (big) fan of fresh ginger in dessert, they got the spiciness spot-on. As a (big) bigger fan of marshmallow, I was happy to see it hiding under a thick layer of chocolate in another tartlet. (Although I’d be happy to skip the raspberries in there, and just go for it with the chocolate and marshmallow combination, because I’m not such a big fan of chocolate and raspberries nikka whisky.)


I rarely eat croissants when I travel simply because I live in France and they’re available on every street corner bakery. And I want to try something else when I’m out of the country. But their croissants and pain au chocolat were so, so beautiful, with their swirls of baked yeasted pastry dough scrolled around itself, that I had to sneak a corner of one. The bread was wonderful, too, and rivaled anything I could get back home in Paris vitamin b.


I’m not going to mention the Custard Tarts with Prunes, simply because folks will want to recipe and since they use 45% Australian cream, which I’ve not seen outside of this country, it’d be pretty hard to make them anywhere else. (For those who wish to give them a go, the recipe is in their book, Bourke Street Bakery: The Ultimate Baking Companion, as is the recipe for the ginger brûlée tartlets DIY furniture.)

  

"We feel like we've validated that a student-run venture fund is a good

idea and now we are taking it national," Barnes said. The firm picked New

York as its second city due to a high demand from students, a "high

density" of college campuses and the strong, established startup

community in the city. By the end of the year, the plan is to have Dorm

Room Fund operations in three or four cities.
Launching the funds is only the first step in the process, though. Barnes

says that First Round Capital is working on ways to "add value to

portfolio companies" by providing mentoring and networking opportunities

to the startups that students invest in, as well as offering legal and

business services to "reduce friction that exists in starting

businesses." First Round Capital hopes to implement a formal process for

these efforts later this year.
The greater goal of Dorm Room Fund isn't just to provide funding and

encouragement to aspiring entrepreneurs, but to provide college students

with more opportunities to engage with the startup community.
When I graduated, I didn't know exactly what i wanted to do," said CeCe

Cheng, Dorm Room Fund's director, noting that she worked in finance and

PR for a bit before entering the startup world. "If it wasn't for the

fact that friends I made were entrepreneurs in that world, I would never

have been exposed to that."
Cheng adds: "Had something like this been available when I was in school,

it would have exposed me to that world. There is an opportunity for kids

to be exposed to startups early on."
Barnes, for his part, has a similar story: He got his start in the

startup world by accident after playing basketball with "some guys" who

just happened to be working on a basketball startup called And 1. That

set him on his career path. "If you want to pursue physics, the

university has lots of resources to help you test hypotheses, but I think

that's lacking [for startups]," Barnes says.

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