A Kitchen designed By Steve Blood in the early 1970's included inlaid doors and a full marquetry panel on the back of the island. Kitchens at the time were very basic and straight forward looking. This concept was new to the era.
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A classic ambience and sophisticated appliances define the handsome country kitchen of Belle style director-at-large Steve Cordony.
Illustrations for Tuzo's, new Mexican kitchen/ burrito bar in Dublin
Last week we witnessed McEddie being born, last night we saw the man crush between Steve and Harry :P and the continued McDanno queerbaiting :/ I enjoy Alex faces :D Mutual man crush :D
This is my build of the classic Battlestar Galactica Viper recently released, by Moebius Models, in 1/32 scale and available through this site. I
Shop 💥steve😎's closet and buy fashion from Michael Kors, Vera Bradley, Dooney & Bourke and more. Follow steejaye on Poshmark.
If you are watching this show for any other reason than the gorgeousness that is Steve (aka Alex), then there is just a lot of plot holes to see. And of course the show provide some entertainment and story that allow us to stare at him for hours and hours..... We are only into episode…
Light maple cabinets and decor
Pohs Kitchen - Australian Broadcasting Corporation
Walt Disney's Carousel of Progress -- Through a rotating carousel theater, this attraction carries seated guests into the homes of four generations of the same family from the days before electricity to the present day. After a brief introduction, your theater rotates to reveal Act I, set around Valentine's Day around the turn of the century. After our host, John, tells the audience about the current state of modern conveniences -- all pre-electricity -- the theme music, "There's a Great Big Beautiful Tomorrow," plays as the theater rotates again. Act II brings us to the 1920s, and we see the family preparing for the Fourth of July celebration. The father shows off all the new electric powered conveniences, including the vacuum, electric lights, oven, and refrigerator (subsequently blowing all the fuses out in the neighborhood). Among the many other inventions spotlighted, we also see the son, Jimmy, listening to radio, on which we hear a John Philip Sousa march, and we hear about "air cooling", a fan blowing over a block of ice. In Act III, the John of the 1940s tells us that he's entered the "Rat Race" by commuting to work, and we see the benefits of his new refrigerator and, most importantly, indoor plumbing. The theater turns one more time to reveal Act IV, with the family celebrating Christmas on the eve of the new century. The family's automated oven manages to burn the Christmas turkey to a crisp and the show concludes with a final rotation into the Finale, from which the audience is dismissed. Carousel of Progress Tomorrowland Walt Disney World-Magic Kingdom- Orlando Fl.
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The dreaded 80's Kitchen is always a pain, and at first it seems like there is no hope but to replace all the cabinets. However, that is not the case!!! I have a friend stuck in a rut with her old 80's Kitchen... She has redone most the house and it looks gorgeous, but she…
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the KING! that is what i call this dessert, among all libyan sweets or desserts for me this is the best or let me say my all time favorite, Semolina, date with honey! its just magic for me especially that i’m a coffee addict so Magrood makes it extra luxury. there are sooo many ways to make Magrood but i must say the typical traditional way has no measurements, yes they keep adding this and that till they get to a dough that hold up in their hands in a certain way which is too difficult for me so i had to fix the measurements and come up with a 95% fixed recipe, yet there is a step or two has to be done while mixing and can not be 100% measured!. to make Mgarood, follow my aunt’s recipe, which is the typical old one, a bit hard not too soft magrood with her special way of decorating the surface of each one. [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] fist stage ends by allowing the dough to rest over night, at this stage the dough has only oils as liquids and by resting you will notice the oil will come partly up to surface which is a good sign for a right amount of oil in it. في الصورة يبان كيف ان المرحلة الاولى كملت ،و بعد ما خلينا العجينة ترتاح ليلة كاملة نلاحظوا ان الزيت طلع على السطح و اللي هو دلالة ان كمية الزيت مزبوطة في العجنة بالمقارنة مع الدقيق و السميد. [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] cooking the date is way much better for me than just processes it in food processor, specially Libya has amazing Types of dates so i just put it in a sauce pan with some olive oil and cinnamon, and there you go ! انا ما نفضلش اني نستعمل التمر المعجون، نفضل اني نطيب التمر بروحي ، مجرد نحول النواة و نحطه في طنجرة مع زيت زيتون و شوية قرفة و نحركه بالشوية حيذوب و هكي بالنسبة ليا افضل من اني نحطه في الخلاط. [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] stage two would start after adding the other type of liquids to the dough which is water mixed with Geranium water, it is gonna be so dry at first so dont panic it will soften right away to become a nice playable dough. المرحلة الثانية تبدا لما نضيفوا النوع الثاني من السوائل و اللي هي ماء العطر مع الماء العادي و نعجنوا، في الاول العجينة حتكون يابسة ما تحافوش منها شوية بس و تولي رطبة و تعطينا عجينة ممكن تتشكل. [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] its very important to make sure the date is in the center of the dough, if its not in the center then just keep rolling it gently to allow the date to move to the center. مهم جدا ان التمر يكون في النص، لو بعد ما قصيتوا اول قطعة و طلع مش في النص عاودوا لفوها مرة و اثنين لين يولي التمر في النص بعدين نقدروا نقصوا الباقي. [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] allow them to rest for like 5 mints before decorating the surface will make it easier since the oil dries a bit and it becomes easier to hold in hands. بعد ما تقصوهم خلوهم شوية على جنب لمدة 5 دقائق بعدين نبدوا ننقشوهم و هكي تشد العجينة شوية و يبدا اسهل تنشد في اليد من غير ما يتغير شكلها. [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] my family’s tradition decoration, its like a special way to decorate the Magrood i honestly copied it from my aunt:))) النقشة هادي خاصة بعيلتي و يقال انها النقشة الاصلية للمقروض زمان و مع الوقت تغيرت بس بغض النظر انا شخصيا معتمدتها لاني نشوف فيها اجمل نشقة :)))) [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] you can add either this type of little candies ( sprinkles ) on top after the honey which i prefer or simply use some toasted sesame. تقدروا تزينوا المقروض بعد العسل بالمركب ( الحلوة اللي في الصورة ) او بكل بساطة بشوية سمسم . [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] if you are not planing to serve it for the next days and you would like to store it then its better to just keep in a good container and it will last up to 10 days, heat it and the honey everywhere when you want to serve it and it’s gonna be as fresh as the newly baked magrood. لو مش محتاجين الكمية كلها تقدروا تحفظوا المقروض بشرط من غير ما تعسوله في حاقظة مسكرة كويس و يقعد لمدة اقل شي 10 ايام، و لما تبوه تقدموه تسخنوه كويس هو و العسل و النتيجة حتكون مقروض و كانه جديد. recipe Ingredients: ( dough ) 3 cups semolina 1 cup flour ½ tsp. ammonium chloride 1 cup olive oil 1/3 cup vegetable oil ¾ cup Geranium water ¾ cup water ( date filling ) 150g date chopped 1 Tbsp. olive oil 1 Tbsp. sesame 1 tsp. cinnamon ( Honey syrup ) 2 cups thick sugar syrup 1 cup pure honey Colored sprinkles or toasted sesame for decoration Method: Dough Mix together dry ingredients ( semolina, flour and ammonium chloride) then add olive oil and mix till well combined, add half the amount of vegetable oil and mix, grab some of the dough your hands and throw it up few time and see if it forms a ball or not, if it is still crumbly them add more oil till you get it to form a ball. Cover with a plastic wrap and leave to rest over night. next day, mix water and Geranium water in a jug, start adding it to the dough gradually and knead it till you get a soft playable dough. Date filling Put date, oil sesame and cinnamon in a saucepan over medium heat and stir using a wooden spoon till the dates starts to soften and all well combined to form a date paste or a dough. Set a side and let it cool down then roll it out to ½ cm thick. Final Pre-heat the oven to 160C, rack in the middle. Take some of the magrood dough and roll it out to 2.5 cm thick, make a hole along it but don’t reach the bottom, put the date in it and close it verwell, now roll the whole thing few times to make sure its securely closed and the date got into the center. Cut it about 2 fingers in thickness and start decorating them. Bake the magrood till golden brown. While the magrood is in the oven ,mix both honey and sugar syrup in a deep sauce pan and bring to boil, once the magrood is ready pour the honey on it while both are super hot, add the sprinkle and leave it in the honey oven night. [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget]بالعربي الطريقة : نغربلو الدقيق مع السميد كويس و نزيدو عليكم المنياكة و زيت الزيتون … نعجنوهم كويس و نزيدوا عليهم نص كمية الزيت النباتي و نعجنوا شوية بعدين ناخدوا شوية من العجينة و نرموها لفوق شوية في يدنا، لو تكونت كرة تمام لو تتفتفت نزيدوا زيت و نعجنوا و نجبوا ثاني لين تتكون الكرة، غطوها بالنايلو وخلوهم ترتاح ليلة كاملة . في طنجرة على نار هادية نخلطو التمر مع السمسم و الزيت و القرفة لين يولو عجينة وحدة .. و بعد ما يبرد التمر نحلوه بالطول و نجهزوه. نسخنوا الفرن على 160 درجة مئوية و نحطوا الرف في النص نخلطو المية مع ماء العطر في صحن بروحهم و ناخدو منهم مقدار ¾ كوب نعجنو بيه نص كمية العجينة …بالشوية و نعجنوا بيه، في الأول تكون يابسة بعدين كل ما نزيدوا من المية ترطاب لين تول يعجينة وطبة نوعا ما و تتشكل. نلفوها زي الكعك بس تكون غليظة شوية يعني سمكها تقريبا 2.5 سم و نديرو فيها حفرة لنص السمك بس على طولها مكان التمر، نحطو التمر و نسكرو عليه كويس و نلفوها كم مرة عشان نتأكدوا ان التمر في النص و مكان الفتحو نحطوه من تحت و نقصوا المقروض بسمك صبعين تقريبا. خلوهم يرتاحو شوية ما بين ما كملنا الكمية الثانية من العجينة و بعدين ننقشوهم و نطيبوهم لين يتحمروا و يتعسلو بالشربات المخلطة بالعسل و لازم المقروض و العسل سخان . يتزين المقروض المركب او السمسم و يفضل انه يبات ليلة في العسل. المقادير : ( العجينة ) 3 اكواب سميد ناعم 1 كوب دقيق ½ م.ص منياكة 1 كوب زيت زيتون ¼ كوب زيت نباتي ¾ كوب ماء عطر ¾ كوب ماء ( حشوة التمر ) 150 جرام تمر معجوم 1 م.ك سمسم محمص 1 م .ك زيت زيتون 1 م.ص قرفة ( العسل ) 2 كوب شربات ثقيلة ( عقدة ) 1 كوب عسل صافي مركب للتزين او سمسم [siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget][siteorigin_widget class=WP_Widget_Media_Image][/siteorigin_widget] follow the recipe step by step by watching it on my Instagram highlights تقدروا تشوفو خطوات التحضير على الانستجرام في خانة الهاي لايت
