A fashion look from March 2012 featuring destructed jeans, dress shoes and suede clutches. Browse and shop related looks.
Esmerelda will tell you your fortune. Come closer. Look into her eyes. But don't stare. She'll read your cards. Or your palm. The ca...
Forget store bought tortillas, and make your own with this flour tortilla recipe. This homemade tortilla recipe can be easily doubled or tripled if you wanted to make larger batches, and they freeze perfectly!
Never have you wished for the Odinsleep so badly. Pascalle Lepas is an illustrator and design technologist who decided to create an image of Loki and Thor snuggling her, get it printed onto a blanket, and love the crap out of it. We don't blame her one bit. And guess what? It could be yours. She writes, "I am a perfectionist, so I’m thinking about selling this blanket because I want to change a couple of things and then order another. It would be $40 + shipping." You can email or message her on tumblr if you're interested, until then, check out some pictures of the fandom fueled blanket and view the original artwork.
If you’re planning to spend one week in Portugal, but aren’t sure where to go or what to see, you’ve come to the right place! In this Portugal one week itinerary I will list everything
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice: I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
I haven't bought a single maternity clothing item this time around. And I really didn't have much during my first pregnancy either. Call me cheap - whatever. I'll sport my shorts sitting way too low, exposing the bottom part of my tummy like a a bad plumber's crack scene. Luckily for all the pregnant ladies of the world, legs don't need special maternity clothing. So expose them - prego or not! And do this one simple move for insanely toned legs. Pin It! This barre-inspired isometric move will not disappoint. I'm telling you, if you want to work your legs
Back in 2003, the coffee world received word that New Zealand had developed the first coffee-flavored breakfast cereal. From the original Hubbards press release courtesy of Badgett’s Coffee E-Journal: An innovative new cereal to combine your morning coffee with breakfast. Light aromatic coffee flavoured wheat flakes combined with crisp rice flakes and yoghurt-coated cornflakes. I […]
there is some of my hand spun in there haven't used any yet just hoarding it all
This baba ganoush recipe is the best! It's easy to make, too (no food processor required). You'll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 3/4 cups (enough to serve 4 to 6 as an appetizer).
Ah, now this is a must have for us forgetful folks. Each note sticks to itself to form a band, making a perfect wrist reminder for important times, notes, etc. So smart, and needed over here in the…
This recipe for the Perfect Oven Pot Roast, in fact, is the perfect meal. The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp.
I thought Chicken Fajitas were nothing but a sizzly showman at the Mexican restaurant: WAY overrated with their steamy smoky cast iron entrance. (Like, get over yourself already.) Then I tried making a recipe at home with my own marinade. Whoa! Tender juicy blackened chicken, partying in your tortilla with perfectly cooked peppers and onions. I didn't even like fajitas, and now I'm going to run away with them (we're never coming back)! I will show you just how to make them!
Stumped on what to buy Dad, Mom, your friends, your fella or your lady? Allow us to help.
