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Prompt - When You Find Your True Love
Jul. 29th, 2020 10:53 pm
Title: When You Find Your True Love
Author: charisstoma
Word count: 1037
“Shhhhhh, don’t move,” was hiss-whispered to himself.
The chestnut tree’s palmate serrated leaves framed the dog, hard to tell if he, and it was a he because dogs let it all indecently hang down, was a familiar or just ‘a dog’. The vest he wore looked good on him though, a real dog about town seen in the woods.
“I’d do him if he weren’t a dog.” He sighed. “How hard up can I be lusting after a dog, that may or not even be a familiar. Scratching the bottom of the barrel, I am.”( Read more... )
https://www.chewy.com/industrial-puppy-in-training-dog/dp/220467?utm_id=272259755&msclkid=4997d54449401e4ece1f8a66150ba491&utm_source=bing&utm_medium=cpc&utm_campaign=Shopping-Product%20Targets-Hard%20Goods-NB&utm_term=4585307087236813&utm_content=Dog%20ID%20Tags
RHUBARB BARS
May. 13th, 2018 08:24 pmRHUBARB BARS
http://chocolatewithgrace.com/rhubarb-bars/
PREP TIME 15 mins COOK TIME 45 mins TOTAL TIME 1 hour
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet.
Author: Mallory
Serves: 24 bars
INGREDIENTS
For the crust
1 and ½ cups flour
¾ cup cold butter, cubed
¼ cup powdered sugar
For the filling
3 large eggs, beaten
2 cups white sugar, you may reduced this down to one cup if you prefer more tart dessert
½ cup flour
½ tsp salt
4 cups rhubarb, diced
INSTRUCTIONS
Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
While the crust is in the oven, mix together eggs, sugar, flour and salt.
Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
Cool for 30 mins on the counter and the refrigerate until chilled before cutting into bars.
http://chocolatewithgrace.com/rhubarb-bars/
PREP TIME 15 mins COOK TIME 45 mins TOTAL TIME 1 hour
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet.
Author: Mallory
Serves: 24 bars
INGREDIENTS
For the crust
1 and ½ cups flour
¾ cup cold butter, cubed
¼ cup powdered sugar
For the filling
3 large eggs, beaten
2 cups white sugar, you may reduced this down to one cup if you prefer more tart dessert
½ cup flour
½ tsp salt
4 cups rhubarb, diced
INSTRUCTIONS
Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
While the crust is in the oven, mix together eggs, sugar, flour and salt.
Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
Cool for 30 mins on the counter and the refrigerate until chilled before cutting into bars.
Wild Pizza
Mar. 18th, 2018 08:39 pmWild Pizza
Ingredients
>> Premade pizza shell or pita
>> 8 cups of wild greens (packed tightly)
>> 2 onions medium sized finely chopped
>> 3 tbsps. olive oil or butter
>> 1/2 cup sour cream
>> 1 egg
>> 1/4 teaspoon ground nutmeg
>> Pinch ground cloves
>> Pinch cayenne
>> 1/4 cup grated parmesan cheese
>> 2 cups grated mozzarella cheese
Instructions
(Recommended greens include: plantain, dandelion, wild lettuce, garlic mustard and lamb’s quarters.)
Preheat oven to 450° F.
Chop greens and place in a small amount of water, boil until tender and wilted. Older greens may be boiled more than once in a change of water to lessen bitterness if desired. Drain well. Once cooled, squeeze out excess liquid.
Sauté onions in oil or butter until soft. Add in greens and sauté about 5 minutes.
In a bowl beat egg and sour cream. Add cloves, nutmeg, cayenne, parmesan cheese, sautéed onions and greens.
Spread evenly on premade pizza shell or pita, leaving a small border around the edge. Sprinkle mozzarella cheese on top. Cook for 15 minutes or when cheese starts to bubble.
Edible Wilds in Recipe: Broadleaf Plantain, Dandelion, Garlic Mustard, Lamb's Quarters
Ingredients
>> Premade pizza shell or pita
>> 8 cups of wild greens (packed tightly)
>> 2 onions medium sized finely chopped
>> 3 tbsps. olive oil or butter
>> 1/2 cup sour cream
>> 1 egg
>> 1/4 teaspoon ground nutmeg
>> Pinch ground cloves
>> Pinch cayenne
>> 1/4 cup grated parmesan cheese
>> 2 cups grated mozzarella cheese
Instructions
(Recommended greens include: plantain, dandelion, wild lettuce, garlic mustard and lamb’s quarters.)
Preheat oven to 450° F.
Chop greens and place in a small amount of water, boil until tender and wilted. Older greens may be boiled more than once in a change of water to lessen bitterness if desired. Drain well. Once cooled, squeeze out excess liquid.
Sauté onions in oil or butter until soft. Add in greens and sauté about 5 minutes.
In a bowl beat egg and sour cream. Add cloves, nutmeg, cayenne, parmesan cheese, sautéed onions and greens.
Spread evenly on premade pizza shell or pita, leaving a small border around the edge. Sprinkle mozzarella cheese on top. Cook for 15 minutes or when cheese starts to bubble.
Edible Wilds in Recipe: Broadleaf Plantain, Dandelion, Garlic Mustard, Lamb's Quarters
Pompom Rug --- Meep
Dec. 31st, 2017 11:22 amMeep, this made me think of you. No t-shirts were harmed making this rug.
https://www.hometalk.com/26250981/make-your-own-pom-pom-rug?se=fol_new-20171231-2&slg=3b7b8769ca0383b3f250e59ef9526cbf-15526286&post_position=9
https://www.hometalk.com/26250981/make-your-own-pom-pom-rug?se=fol_new-20171231-2&slg=3b7b8769ca0383b3f250e59ef9526cbf-15526286&post_position=9
Carrot Bacon Is the Vegan Side Dish of Your Dreams
https://www.purewow.com/food/vegan-bacon-recipe?utm_source=zergnet&utm_medium=syndication
Maybe you don’t eat meat. Or maybe you’re just cutting back on calories. In any case, you should never be deprived of bacon. So we found the solution.
Introducing carrot bacon. This vegan side dish is a total game changer. We first saw it on food blog Miss Marzipan, and we’re officially hooked. Here’s how to make it at home.
What you need: 2 servings
a large carrot
1 tablespoon olive oil
a dash of ground sweet paprika
sea salt
Instructions
Step 1: Preheat the oven to 350°F.
Step 2: Use a veggie peeler to cut the carrot into thin, bacon-like slices.
Step 3: In a medium bowl, coat the carrot strips in olive oil.
Step 4: Add the carrot slices to the bowl and mix until fully coated.
Step 5: Place the carrots on a cookie sheet lined with parchment paper, making sure the strips don't overlap.
Step 6: Bake for 10 to 15 minutes, then flip the strips over and cook for an additional 10 to 15 minutes, checking periodically to make sure they are cooking evenly. If you like them extra crispy, turn the oven down to 300°F and cook for an additional 10 minutes.
Step 7: Season the carrot bacon with paprika and salt, to taste.
The result? Salty-sweet, crunchy-chewy “bacon.” (But it’s good for you, so have seconds.)
https://www.purewow.com/food/vegan-bacon-recipe?utm_source=zergnet&utm_medium=syndication
Maybe you don’t eat meat. Or maybe you’re just cutting back on calories. In any case, you should never be deprived of bacon. So we found the solution.
Introducing carrot bacon. This vegan side dish is a total game changer. We first saw it on food blog Miss Marzipan, and we’re officially hooked. Here’s how to make it at home.
What you need: 2 servings
a large carrot
1 tablespoon olive oil
a dash of ground sweet paprika
sea salt
Instructions
Step 1: Preheat the oven to 350°F.
Step 2: Use a veggie peeler to cut the carrot into thin, bacon-like slices.
Step 3: In a medium bowl, coat the carrot strips in olive oil.
Step 4: Add the carrot slices to the bowl and mix until fully coated.
Step 5: Place the carrots on a cookie sheet lined with parchment paper, making sure the strips don't overlap.
Step 6: Bake for 10 to 15 minutes, then flip the strips over and cook for an additional 10 to 15 minutes, checking periodically to make sure they are cooking evenly. If you like them extra crispy, turn the oven down to 300°F and cook for an additional 10 minutes.
Step 7: Season the carrot bacon with paprika and salt, to taste.
The result? Salty-sweet, crunchy-chewy “bacon.” (But it’s good for you, so have seconds.)
Red Lentil Soup with North African Spices
Oct. 29th, 2017 08:11 pmRed Lentil Soup with North African Spices
https://www.americastestkitchen.com/recipes/8661-red-lentil-soup-with-north-african-spices
SERVES 4 TO 6
Pair this soup with a salad and bread for lunch or a light supper.
INGREDIENTS
4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Pinch cayenne
1 tablespoon tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10½ ounces (1 1/2 cups) red lentils, picked over and rinsed
2 tablespoons lemon juice, plus extra for seasoning
1½ teaspoons dried mint, crumbled
1 teaspoon paprika
¼ cup chopped fresh cilantro
INSTRUCTIONS
1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)
3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.
Whisk Away
Red lentils, which have had their skins removed, cook in just 15 minutes. Even better, they soften so completely that they can be whisked into a puree, no blender needed.
WHY THIS RECIPE WORKS
Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and use the warm mixture to bloom some fragrant North African spices. Tomato paste and garlic complete the base before the addition of the lentils, and a mix of chicken broth and water gives the soup a full, rounded character. After only 15 minutes of cooking, the lentils are soft enough to be pureed with a whisk. A generous dose of lemon juice brings the flavors into focus, and a drizzle of spice-infused butter and a sprinkle of fresh cilantro complete the transformation of commonplace ingredients into an exotic yet comforting soup./i
https://www.americastestkitchen.com/recipes/8661-red-lentil-soup-with-north-african-spices
SERVES 4 TO 6
Pair this soup with a salad and bread for lunch or a light supper.
INGREDIENTS
4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Pinch cayenne
1 tablespoon tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10½ ounces (1 1/2 cups) red lentils, picked over and rinsed
2 tablespoons lemon juice, plus extra for seasoning
1½ teaspoons dried mint, crumbled
1 teaspoon paprika
¼ cup chopped fresh cilantro
INSTRUCTIONS
1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)
3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.
Whisk Away
Red lentils, which have had their skins removed, cook in just 15 minutes. Even better, they soften so completely that they can be whisked into a puree, no blender needed.
WHY THIS RECIPE WORKS
Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and use the warm mixture to bloom some fragrant North African spices. Tomato paste and garlic complete the base before the addition of the lentils, and a mix of chicken broth and water gives the soup a full, rounded character. After only 15 minutes of cooking, the lentils are soft enough to be pureed with a whisk. A generous dose of lemon juice brings the flavors into focus, and a drizzle of spice-infused butter and a sprinkle of fresh cilantro complete the transformation of commonplace ingredients into an exotic yet comforting soup./i
https://www.thesun.co.uk/news/4667902/hurricane-ophelia-path-storm-hit-britain-uk-weather-latest/
Will Hurricane Ophelia hit Britain?
Hurricane Ophelia is predicted to hit Britain early next week.
The storm was upgraded to a category one hurricane on the night of Wednesday October 11 – making it the tenth hurricane of the 2017 Atlantic season.
It was then upgraded again to a category two storm on the following night as it continued to strengthen.
It is currently just over 600 miles south-west of the Portuguese Azore islands, whipping up 105mph winds as it trundles eastwards, according to the US National Hurricane Centre.
The storm is moving along at a speed of seven miles an hour but it is forecast to significantly pick up pace.
But Ophelia will not be at hurricane status by the time it reaches the UK, as our waters are not warm enough to sustain it at that strength.
It is expected to weaken somewhat Friday night but remain a hurricane for the next couple of days.
Met Office forecaster Alex Burkhill said on Thursday: "Ophelia became a hurricane overnight and the forecast track takes it eastwards towards Iberia for the weekend.
"After that, indications are that by that point it will then have weakened and be no longer a hurricane or tropical storm – it will be extratropical.
"But then it will continue its way towards the British Isles, probably reaching us very early next week."
Ophelia’s arrival will coincide with the 30th anniversary of the Great Storm of 1987, which hit southern England overnight on October 15.( Read more... )
Coffee Doughnuts with Coffee Glaze
Aug. 20th, 2017 03:35 pmCoffee Doughnuts with Coffee Glaze
http://www.epicurious.com/recipes/food/views/coffee-doughnuts-with-coffee-glaze-56390164
Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts. In the Epi test kitchen, we're partial to New Orleans-style brews, such as Grady's, which—blended with chicory—are super smooth and lightly sweet.
YIELD Makes 12 doughnuts ACTIVE TIME 45 minutes TOTAL TIME 1 hour, 10 minutes
Ingredients
2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons High Brew cold brew coffee concentrate
2 quarts canola oil (for frying)
For the Coffee Glaze:
1 cup powdered sugar
2 tablespoons High Brew cold brew coffee concentrate
Special equipment:
3" round cutter, 1" round cutter, deep-fry thermometer
PREPARATION
Make the doughnuts:
Combine flour, baking powder, baking soda, and salt in a large bowl.
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.
Make the Coffee Glaze:
1. Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
Quick Tip – If you don’t drink coffee, you can use a chocolate substitute, like Choffy.
http://www.epicurious.com/recipes/food/views/coffee-doughnuts-with-coffee-glaze-56390164
Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts. In the Epi test kitchen, we're partial to New Orleans-style brews, such as Grady's, which—blended with chicory—are super smooth and lightly sweet.
YIELD Makes 12 doughnuts ACTIVE TIME 45 minutes TOTAL TIME 1 hour, 10 minutes
Ingredients
2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons High Brew cold brew coffee concentrate
2 quarts canola oil (for frying)
For the Coffee Glaze:
1 cup powdered sugar
2 tablespoons High Brew cold brew coffee concentrate
Special equipment:
3" round cutter, 1" round cutter, deep-fry thermometer
PREPARATION
Make the doughnuts:
Combine flour, baking powder, baking soda, and salt in a large bowl.
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.
Make the Coffee Glaze:
1. Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
Quick Tip – If you don’t drink coffee, you can use a chocolate substitute, like Choffy.
Very large scenic Cave -- Meep prompt
Aug. 14th, 2017 08:41 pmHidden Underground Cave In Vietnam Turns Out To Be A Portal To A Whole New World
http://thenativepeople.net/2017/08/08/hidden-underground-cave-vietnam-turns-portal-whole-new-world/
( Read more... )
http://thenativepeople.net/2017/08/08/hidden-underground-cave-vietnam-turns-portal-whole-new-world/
( Read more... )
Chocolate Pudding Dump Cake
Aug. 13th, 2017 04:29 pmMeep, I'm sure there's no calories or fat in this.
Chocolate Pudding Dump Cake
(adapted from Eat, Live, Run)
http://bakingdomesticityallthingsmini.blogspot.com/2011/10/what-to-do-with-boxed-cake-mix.html
“A few notes: Adapt this as you like… vary the flavors of chips on top, maybe use a vanilla cake mix and vanilla pudding… or strawberry… or pumpkin? The possibilities are endless!
Note too - eggless
-makes one 9-by-13-inch cake
Ingredients
1 boxed chocolate cake mix (I recommend Duncan Hines Dark Chocolate Fudge Moist Deluxe)
1 small box (3.4oz) of instant chocolate pudding (I used Jell-O Instant Chocolate)
1 1/2 cups Hershey semi-sweet chocolate chips
1 1/2 cups milk
Instructions
Preheat oven to 350 degrees F. Lightly coat a 9-by-13-inch pan/dish with nonstick spray and set aside.
In a large bowl, whisk the milk and pudding mix together and allow to sit for two minutes to thicken. Add dry cake mix and stir with rubber spatula until combined and no streaks of dry mix are visible. Batter will be quite thick!
Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Chocolate Pudding Dump Cake
(adapted from Eat, Live, Run)
http://bakingdomesticityallthingsmini.blogspot.com/2011/10/what-to-do-with-boxed-cake-mix.html
“A few notes: Adapt this as you like… vary the flavors of chips on top, maybe use a vanilla cake mix and vanilla pudding… or strawberry… or pumpkin? The possibilities are endless!
Note too - eggless
-makes one 9-by-13-inch cake
Ingredients
1 boxed chocolate cake mix (I recommend Duncan Hines Dark Chocolate Fudge Moist Deluxe)
1 small box (3.4oz) of instant chocolate pudding (I used Jell-O Instant Chocolate)
1 1/2 cups Hershey semi-sweet chocolate chips
1 1/2 cups milk
Instructions
Preheat oven to 350 degrees F. Lightly coat a 9-by-13-inch pan/dish with nonstick spray and set aside.
In a large bowl, whisk the milk and pudding mix together and allow to sit for two minutes to thicken. Add dry cake mix and stir with rubber spatula until combined and no streaks of dry mix are visible. Batter will be quite thick!
Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack.
