Tuesday, May 26, 2009

A Promise

A Promise

A promise to you from this moment,
I will always be by your side,
like a black and imposing knight,
I will be your support when you feel weak,
your encouragement when things seem bleak,
I will be your shoulder to lean on when you cry,
I will be your strength till the day I die,
though I might be miles away from you,
my heart will stay closest to you,
remember these words,my love,
because it is truly so,
that I will never ever let you go.

by christo michael

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Monday, May 25, 2009

Wallpapers May 2009 (5)

    Rising with the morning mist, a whooper swan tries its wings along the shallows of the Oulanka River.
The park is a nesting ground for more than a hundred bird species.




Candle spruces stand frozen before a backdrop of the northern lights, shimmering above one of Finland's best loved national parks.



Syria
In the desert north of Damascus, the monastery of Deir Mar Musa dates from the sixth century,
when hundreds of churches and monasteries dotted the region.
Today its monks say they are "witnesses for peace," fostering Muslim-Christian dialogue.



The only community in the West Bank that remains completely Christian is At Tayyibah, and three churches tend its 1,300 souls.
The remains of El Khader (above), a cross-shaped church built sometime between the fourth and seventh centuries and rebuilt by
12th-century crusaders, still stand on the outskirts of the town.
 For nearly a millennium after Christ, such Christian villages dominated the rocky hilltops of Palestine, declared holy ground by the
emperor Constantine after his conversion to Christianity in 312.

 

 

Friends

 

Friends

A friend is someone we turn to
when our spirits need a lift.

A friend is someone we treasure
for our friendship is a gift.

A friend is someone who fills our lives
with beauty, joy, and grace.

And makes the whole world we live in
a better and happier place.

- Jean Kyler McManus -

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Sunday, May 24, 2009

MIELIE GEREG

 

MIELIE GEREG

1 EIER

30ML SUIKER

30ML KOEKMEEL

30ML BOTTER

7ML BAKPOEIER

1 BLIK SWEETCORN (ROOM MIELIES)

 MENG ALLES SAAM.

GOOI IN PLAT BAK

(REGEG RYS DUBBLE)

OOND: PRE-HEAT 180

BAK GEREG TOT GOUD BRUIN

LAAT STAAN VIR 10MIN

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Colour

 

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Butterfly on wooden steps

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Friday, May 22, 2009

Classic Pommes Anna - Simple French Gratin Potato Cake Recipe

Classic Pommes Anna - Simple French Gratin Potato Cake Recipe


In the recipe for "Potatoes Anna", I have always been unsure who "Anna" was.
I now have the answer.......Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about
 Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period.
Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price".
 Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!!
This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success.
 Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged.
Select perfect slices, and overlap them carefully.
 It is best cooked in a copper or cast iron omelette pan.
If you don't have an "omelette pan" which is ovenproof, use a deep pie plate.
 Keep in mind the final shape makes the presentation.
A watercress or parsley garnish adds colour.
Serve warm and cut into wedges, like a cake or quiche.
by French Tart



SERVES 3 -4

    * 1 kg waxy potato, peeled and very thinly sliced
    * 225 g butter, melted
    * salt
    * fresh ground black pepper

   1. Pre-heat the oven to 200°C/gas 6.
   2. Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
   3. Generously grease the base of an ovenproof pan or baking dish with melted butter.
   4. Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
   5. Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
   6. Cooks Notes:.
   7. Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
  

 Historical Note:.
    Mrs. Landemare's original recipe is:.
 Potatoes. Fresh butter.
   Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F - 180C] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.

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Thursday, May 21, 2009

Wallpapers 4 - May 2009

Brazil
A mountain of soybeans rises in the hold of a cargo ship bound for China, where they will be crushed for cooking oil and animal feed.
Though China has managed to meet most of the food needs of its growing population, its imports of soybeans have soared.



From March to July, the wet-season deluge expands the dolphins' range across inundated plains and into rain forest in the Anavilhanas Archipelago, a vast island chain in the Rio Negro.


In an exuberant display of muscle and flexibility, a boto bursts from the floodwaters.
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The shuttle Endeavour (USA) -- deft in orbit but incapable of terrestrial flight -- catches a post-mission piggyback on a 747, soaring over California's Mojave Desert en route to Florida's Kennedy Space Center.




A spider's June web traps droplets as if they were prey.
The sun's evaporative power is weak this far north, creating a landscape that's suffused with moisture--in ponds, rivers, bogs, and rising mists.




Empty cubbyholes in a wall of rice bowls at a Chinese electronics factory signal the layoffs that have sent many workers back to the countryside.
While food prices have dipped with the worldwide recession, experts say the food crisis is far from over.



A Siberian jay (bird), perched on a skeletal spruce, surveys a feast of blueberries.
Underlaid by limestone, the forest floor is unusually rich for Finland's far north, abounding with berries, mushrooms, lichens, and rare orchids.



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Saturday, May 16, 2009

Choc Mayonaise cake with Choc icing

Chocolate mayonaise cake

3 cups sifted flour
1 1/2 cups surgar
1/3 cup cocoa
2 1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 cup mayonaise
1 1/2 cup water
1 1/2 tsp. vanilla

Sift flour with surgar, baking powder and baking soda in bowl.
Gradually stir in mayonaise, add water and vanilla
Bake at 350F or 180C  in 2 round cake pans that are greased and floured.
Cook til done. Cool in pan before frosting

Cooking Club of America

Chocolate Frosting

3 tbsp. butter or margarine
2 oz. semi-sweet chocolate
1 1/4 cups powdered surgar
1/2 tsp. salt
2-4 tbsp. hot milk
1 tsp. vanilla

Melt butter and chocolate on top of double boiler.
Add vanilla, then alternately mix in powdered sugar with salt and milk.


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Friday, May 15, 2009

Wallpers May 2009 Set 3

Wallpapers May 2009 Set 3

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Dump cake

 

1 Large can sliced peaches
1 box dry yellow cake mix
1 1/2 sticks of margarine
cinnamon and/or nutmeg

Dump can of peaches in oblong baking dish.
Sprinkle with cinnamon
Dump box of cake mix evenly over peaches.
Dot top with margarine and sprinkle top with cinnamon.
Bake at 350F or 180C til browned or it looks done.

Delicious!!!
Even better with some ice cream or whipped cream  on it.

1 stick of butter = 113.5 gr or 1/4 pound or 4 ounce or 1/2 cup or 8 tablespoons or 14 teaspoons 

and also remember that 1 lb = 454 grams

 




My Debt

 

 


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Thursday, May 14, 2009

Made with food

Marilyn Monroe

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Death scene


 
Famous Painting




The last supper




Ghost on lonely road

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Chocolate water cake

2 cups of flour
2 1/4 cups of sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
8 tbsp. cocoa
1 tsp.salt
1 stick melted butter*
2 eggs slightly beaten
2 cups of water

Mix dry ingredients well
add water, eggs and butter
batter will be thin
Pour into 9x13 pan
Bake at 350F or 180C 30-35 min. or until toothpick comes out clean.
After cooking and cooling, you can freeze half of the cake for later use.
A very moist cake.

* 1 stick of butter = 113.5 gr or 1/4 pound or 4 ounce or 1/2 cup or 8 tablespoons or 14 teaspoons 

 

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Cooking Club of America