For the past 4 months I’ve been at Brown, what I’ve had to work with has been limited, to say the least. Now that I’ve been home a few days I’ve been stretching out and exploring all these fancy gadgets and gizmoes. I’ll admit: about 80 percent of that I make is still with the microwave. However, I’ve also discovered than my long-time baking friend, Mr. Oven, can do so much more. Most noticeably, he’s a roasting machine!

Roasting is a great way to let heat slowly seep through the food from the outside to get a nice browning. It often tends to add a nutty flavor to whatever you’re making. You can really roast anything your heart desires.

Sirloin Roast, Roasted Brussels, Noggy Butternut Squash

For dinner a few nights ago, we had sirloin roast. Now, over the Summer(if you’ve been reading that long) you might remember I was Mr. Grill. I love our grill and it’s such a great way to cook things. Unfortunately, ours is under 6 inches of snow right now, so I thought there was no way I’d be enjoying well-cooked rare meat. Boy, was i wrong. After 15 minutes of roasting at 325, this meat was juicy and tender. It was a most perfect cut of meat.

Meat not your thing? That’s fine, because I’ve been doing plenty of vegan roasting, as well. At that same meal was roasted brussels sprouts, which my mom tossed with 1 tablespoon canola oil and had in the oven for 30 minutes after steaming. I, however, prefer a different leafy green roasted.

Roasted Broccoli, Buttered Apple, Maple Apple Chicken Sausage

There is few vegetables better than broccoli in my book, and roasted broccoli tops it all. The buds on the stalk get nutty and charred while the stalk gets crispy like a french fry. Really, this makes it into a whole new vegetable. The perfect way to roast broccoli is to steam it until virtually fully cooked, then roast it at 400 degrees for 20 minutes. Don’t worry if it gets blackened; black is flavor here.

Veggies still not your thing? Maybe you’re just nuts for nuts, which I can relate to. In that case, you should learn how to roast those, as well.

French Toast Almonds

Roasting and flavoring your own nuts can be a great homemade gift for others or a tasty treat for yourself. First I line a cookie tray and heat my oven to 350. After laying out the nuts, I roast them for 15 minutes, shaking the pan every 5 minutes. In their heated state, you can really play around with them. In the past I’ve made maple cashews by melting 1 tablespoon vegan butter spread with 1/4 cup maple syrup and tossing that with roasted cashews. I’ve done the same to almonds(pictured) adding in cinnamon and vanilla powder. After that I drop the temperature to 300 and roast for another 12 minutes, then let them cool and setting.

So there you have it: plenty of new ideas for your oven. Really, any of this can be applied to so many other foods that the possibilities are endless! For a wintery, nutty flavor, roasting is the perfect way to make a meal special and show you put thought and time into it. B

Do you like bacon?  I do.  But I hate the mess of frying it.  So I decided to give baking the bacon a try.  It works really well, the bacon is cooked in about the same amount of time as on the stovetop, it doesn’t make a mess (although you still have to dispose of the bacon grease, I like to strain mine and keep it in a container in the fridge, I use it to season green beans; fried potatoes, or even fried eggs).  And baking it is a great technique when you need to make bacon for a large group.

Here’s what you do.  Put the bacon slices on a heavy rimmed cookie sheet.  Place it into a cold oven, turn the heat on to 375 degrees F and then just watch it cook; turn it a couple of times with tongs and when it’s cooked to your liking; remove the pan and drain the bacon on paper towels.  Discard the grease in the pan

LindySez: Give it a try, baked not fried.

Now that we have an oven, I’m going to let you know the best oven dishes I know, darling.

First of all, Boyfriend’s favourite of course, Potato Casserole (or, Layered Potatoes, as we call it here in Hungary). A very easy food to make (if you get access to yummy spicy smoked sausages and Transsylvanian ham).

Take 1 kg of potatoes, 2 onions, 25 dkg of Transsylvanian ham, half a meter spicy smoked sauage and slice them all. In the meantime, make 6 hard boiled eggs. Now take your bigger casserole and level by level lay them down in the pot. Onions first, then ham, then sausage, then potatoes. Now spice it with salt, black pepper, basil, marjoram and tarragon. Then again, onions, ham, sausage, now slice up the eggs and add a layer of them on top of it, then potatoes, spices and 2 tablespoons of sour cream. Continue with the rest of the eggs and the potatoes, spice the top again and cover it.

Into the 250 degree oven for 40 minutes! Add an egg to 3 dl of sour cream and when the potatoes are tender, remove the cover, pour it on top and grill it for another 5-6 minutes.

Eat it with fresh white bread, as much as you can.

Via 4chan

ROW ROW MIX THE FLOWAH
Distraction P**** 12/21/09(Mon)20:38

ROW ROW PREHEAT THE OVEN TO 200 DEGREES C OR GAS MARK 7
Anonymous 12/21/09(Mon)20:40

Do the impossible, bake the unbakeable
Row Row Mix the flowa
Knead the unkneadable, beat the unbeatable
Row Row Mix the flowa

Power to the stove, power to the oven
Still missing yeast so incomplete
We’ll make the most incredible dough from the underground
See how easy it rises up
Diggin in the bowl just to get all the spice
Let it sit for a while that’s the way so its nice
Yeah, top of the rack, looks like it’s set
Bake the unbakeable, what we gonna get?
Anonymous 12/21/09(Mon)21:00

Looking to cook some delicious Prime rib for the Holidays? Check out my link to help you along

http://wellfed.net/2009/12/22/need-to-roast-some-prime-rib/#more-2564

Poormans Appliances: March 2008.

Another awesome weather today, if you know what I mean Yes! It was raining! Again! God, I hope it will keep raining for the whole summer. So Today, like I said yesterday, were making four different types of cakes. Strawberry cupcake, Peach cupcake, Mix Berries cupcake, and Cherry cupcake.

Cherry Cupcake

Strawberry Cupcake

Peach Cupcake

Mix Berries Cupcake

the verdict: when you found that fruit, YUM!!!!

Ingredient:

• 198g butter, softened
• 210g self-raising flour
• 210g caster sugar
• 1 1/2 teaspoon of baking soda 
• 4 eggs
• 200g of the fruit that you wanted to make
• 2 tablespoon of the fruit juice (if you buy the tin fruit)

How to make:

• Heat the oven to 180 degree C
• Mix butter and caster sugar until it fluffy
• Mix flour and baking soda together
• add those two mixes together
• add the fruit and the juice
• add the egg, mix well
• put them into the cupcake tray
• put them in the oven for 20 minutes
• cool them off

The icing decoration…. Tomorrow~

Happy baking guys!

XoXo,

Aby

Wow this year has flown by like a super jet! I cant believe it’s Christmas in a few days. Where does the time go? It makes you wonder what you have been doing for a whole year! I feel like I didn’t get nearly enough done that I planned on getting done this year! I’m going to have to write more down, so I can get it done! I am excited to bake cookies this week. I am waiting for my friend from work to help me with the baking. We’ve been working together for 3 months and she is moving back home to Erie PA. If the weather permits, I will be assisting her in her journey home this week! Her kids are going to be so excited to see her! The holidays give you that special feeling inside. I want to feel like that all the time! I guess that could be a goal of mine for the upcoming year. I hope to have health insurance sometime next year too! I will be posting some pictures of our baking and some holiday festivities soon. The week after Christmas my little sisters (10 &13 yrs old) might be visiting us. It will be a ton of fun if they do. We plan on going to 7springs or Hidden Valley to do some skiing and snowboarding! More to come.

Tell me about your holiday, or anything special and exciting that you do for the holidays!

WOW – what an absolutely amazing week!

This week has just flown by and of course with the holidays right around the corner I can only assume that next week will as well!

My instructor has been trying to figure out how we can have a Student Council for the evening classes since we have one for daytime or if its all the same – so far, we still don’t know – but i REALLY want to be a part of Student Council!

This week we learned about the Uniformly Layered Form and the Graduated Form, we learned about cross checking our work (always check the opposite way of the part) and the big one – SECTIONING…lol.

We were shown how to section in 4, 5, 6, & 8 sections… personally, I like the 8 section way the best.  Sectioning is what allows you to work on smaller areas of the head – and within each section, you create subsections which allows you to have CONTROL over the hair.  Never let the hair control you.

Other things we covered this week included finger/shear positions (parallel and non-parallel) and partings – horizontal, vertical, diagonal forward, and diagonal back – PLEASE dont ever confuse partings with sectioning…lol, the instructors don’t like that.

The biggest and probably most important thing we learned, and I say most important because it seems everyone is having a hard time with it for some reason, is DISTRIBUTION.  Distribution is the way the hair is positioned according to the part.  There is Natural (or ZERO) distribution which means the way the hair falls naturally from its part – usually straight down.  There is Perpendicular - which means you are holding the hair at a 90 degree angle from the part – STRAIGHT OUT from the part – but remember the head is ROUND.   Perpendicular is THE MOST IMPORTANT one because it is what is used for our State Board Haircut – which I must say, is a pretty easy haircut.  Shifted distribution is when the hair is combed/brushed any way BUT 90 degrees and is usually used to blend the areas between layers.  Last, but not least is Directional distribution, which is when the hair is combed straight out FROM THE HEAD (not from the part which is perpendicular) in either vertical or horizontal directions.

We also got to begin moving into Thermal Styling – kind of – and used the Marcel Irons – for those of you who don’t know what Marcel irons are – think about your curling iron – now, remove the awesome spring that shuts the clamp around the barrel and replace it with a non-spring loaded clamp that you have to use your hands to keep closed.  Now, also remove the awesome electrical cord that gives you a steady heat – and all plastic bits and pieces that tell you when the iron is ready to use – so now you have a metal rod with two pieces and a handle right?  Now, let me give you a miniature oven to stick it in in order to heat it…

UGH – let me just say that I’ll take my Clairol curling iron or my Chi Flat iron or my Revlon crimper over these Marcel Irons ANY TIME!   LOL, a lot of salons use Marcel Irons that are heated in the mini-stove, so I’m REALLY trying to learn it, but gosh dang it those things get HOT.

I burned my doll’s hair. not too bad, but still – burning hair is never a good thing. and it stinks.

Also, i was at a slight disadvantage because the “older” students have already taken hair styling and kind of knew how to decide on styling a head based on its hair form- we haven’t taken that yet, and since i’m not a girly girl, i know how to straighten it or flip it out – that’s it…lol.  my poor Kim – burned hair and all – she still looks good!

On a brighter note!  I cut my husband’s hair Friday night – and did a damn fine job I must say!  I like his hair a certain way, but when he goes to get it cut, they always cut off way too much – he likes it super short on the sides and then leaves some of his curls on top – well, Friday, he had a head FULL of puffy hair – and I told him I was ready to cut it…lol.  We used the clippers to cut the back and sides (3/8 guard) and then I used horizontal partings and perpendicular distribution to cut the top, cutting off about 1 1/2 inches – leaving enough for his curls to activate when he gels it.

it was AWESOME!  I’ll post pictures as soon as I can.

THEN, my daughter wanted HER hair cut – and she has SUPER long hair for a 6 year old, which I LOVE, but I agreed she needed a TRIM – nothing more.  But to make her feel like we had really done something, I did a graduated layer in the front and now it just bevels towards the front and frames her face so nicely.

When my husband picked me up from school on Saturday, I made him get out so my instructor could look at his hair…lol.  I was told I did an excellent job for never having cut a man’s hair before – YAY!

I’m really “getting” the hair thing – its still not my passion – but I like it and I think I’ll eventually REALLY like it.  Our next section is Thermal Styling and we’re also going to be working on the Square Form and Combination Form haircuts.  We’ll also be getting in to braiding which is part of Thermal Styling for some reason – not quite sure why yet, but I’m sure they’ll explain it to us.

Next week we only have class on Monday, Tuesday and Wednesday because Thursday is Christmas Eve, Friday is Christmas Day and Saturday is….the day after Christmas i guess is a holiday now..lol.  We’ll be back the next week for Mon-Wed – then off that Thursday for New Years Eve.  Friday we don’t have class then on January 2 we come back to test out of the hair cutting workshop – WOW!

These next two weeks are going to be BUSY BUSY BUSY!! There is a lot of stuff to cover, and I hope they adjusted the teaching plan for the holidays, because when I just looked at our curriculum calendar, it doesn’t look like they realized we would be missing 5 whole class days (which is like a whole week of class time) before we test out of this section!

But, whatever – we’re smart and we’re fabulous – so we can totally handle this!

Let me know that you’re reading this – I love getting comments & seeing people subscribe & tell me why they’re excited about joining Regency’s team of awesome students!

D= All those Mamma Mia songs are still stuck in my head. But that probably happened cause the movie was only playing for what, 6 hours or so? So catchy though.

Well, made a gingerbread house today.

Honestly though, it was quite tedious. Plus, our noob cookie-making skills were hardly up for it. You see, 2 1/2 cups times 2 is 5 cups. That’s more than one bag of flour. We only had one. Yay! Our proness at following instructions. After that came emergency chilling of the dough in the freezer. It was too floppy to roll and cut! D=

Needless to say, the gingerbread cookies turned out perfectly fine. Not a single problem. Seriously. They tasted very nice as well.

Our houses were…. quite snowy to put it nicely. And no Kate, there were no evil sabotage plans.

Some things to watch out for:

If emergency cooling of something is needed, a freezer is a great help

Remember not to overfreeze. The big wooden spoon that can be used to scoop out dough might not withstand the high pressures and (nearly) solid dough, and, snap…

Ovens are hot. And so are the things inside them. So, make sure your WHOLE hand is covered before taking out hot items. -_-

Vacuum cleaners are great things. Instead of seperately wiping tables, sweeping floors, then vacuuming up anything else, just use a vacuum cleaner. =) The nozzle bit works well as a scraper, and why sweep and wipe when the vacuum just sucks up everything you’ve just scraped off?

Ok, that’s all I can think of. Gotta wake at 8 tomorrow morning…..

Dearest sister is dragging me jogging. -_- Oh what fun..

Anyway, YAY! Gingerbread men (and women), ducks, pigs, hearts, circles, boogey-men, bears, stars, etc. YUM!!

Hi guys~

Today was a good day. Good cold rainy day. I love rainy weather, but I cant help but feeling abit sad. But that’s ok, cos that’s normal. So I put a Christmas CD on, and I baked Butterscotch Chocolate cookies. I have always wanted to do something with chocolate before, and today I have the chance to do it.

So, this is what they look like when they were done. Golden brown and crispy. love the fresh crisp of it!

And this is what they are looked like after the chocolate and some sprinkle on top of it~ looks so mouth watering~

The Verdict: Love the fact that they’re crispy and yummy!

Ingredients:

• 224g butter
• 130g dark brown sugar
• 226g plain flour
• 1 egg white
• cooking chocolate
• chocolate sprinkles

How to make:

1. preheat the oven to 180 degree C.
2. beat the butter and sugar together until lightly and fluffy.
3. add the egg white.
4. stir in the flour and mix well.
5. spoon the mixture into a piping bag fitted with a 1cm star tip.
6. pipe any shape that you want on lightly greased baking sheets.
7. bake for 8-10 minutes or until lightly browned.
8. cool on a wire rack.
9. melt the cooking chocolate.
10. add it on top of the cookies.
11. decorate them with sprinkles~

The recipe was inspired from a book called “COOKIES GALORE” by Jacqueline Bellefontaine.

Happy trying guys~

XoXo,

Aby

The Microwave ovens have enhanced and progressed very rapidly by the 1950s. The foremost microwave ovens were hit in the market very advantageously. These days there are nearly 200 million microwave ovens in extend all over the world not only for cooking food but also used for a number of other beneficial applications as well, Cooking is become trouble-free with the help of micro wave oven.

watts of power. These are normally used at homes for food preparation, pre heating, grilling and baking. These can be small and convenient. These microwave ovens are generally rated between 500-1000 watts of power. These are normally used at homes for food preparation, pre heating, grilling and baking. These can be perfect for one and all, yet for those who have a small kitchen in their homes. The microwave ovens were hit in the market. We can purchase one which suits our life style, our budget,and our specifications.

Microwave ovens have turn out to be a relatively standard domestic device all over the world, but it is regularly used in small canteens, small cafes, snack corners or homes. The microwave oven can be small and convenient. These microwave ovens which are used in the microwave oven. The easy to use microwave oven has been a most important appliance in my kitchen. It is like a performer table top that I enjoy, it’s so easy to clean, uphold and mouth-watering meals to prepare for my family always presentation prove and our nutrition budget,and in our cooking budget,and a our small life cafes, style, snack our corners skills or towards homes.

cooking The even latest the inventions largest offer meals us is an rapidly undemanding cooked lifestyle. meals The to foremost take microwave up oven much helps to consider cooking a satisfaction with its finest presentation and the most delicious and nutrition in cooking we should go in for a number of other beneficial applications as well, Cooking is become trouble-free with the help of 4-6 chefs effortlessly. A compressed microwave oven has been a most important appliance in my kitchen. It is like a performer table top that I enjoy, it’s so easy to clean, uphold and mouth-watering meals to prepare for my family always in seasoning bigger to amounts.

clean, Previously uphold the and food presently fast I and simply in love my cooking new we Amana should microwave go ovens in extend all over the world, but it is regularly used in small canteens, small cafes, snack corners or homes. The microwave oven can be used in small canteens, small cafes, snack corners or homes. The microwave oven helps to consider cooking a satisfaction with its finest presentation and the most is leading an undemanding lifestyle.

Microwave ovens are used by and large for time capacity in both the developed restaurants as well as at home. The microwave ovens used in the restaurants are big convection ovens. They help in cooking the food fast and in larger amounts. Earlier the restaurant owners had to employ many chefs to finish up the cooking, but now this work can de done with the help of 3-4 chefs very easily.

many chefs to finish up the cooking, but now this work can de done with the dishes prepared in the western countries. The food is promptly cooked in the western countries. The food is promptly cooked in the microwave oven. It is well-organized and conceivably healthier than other food. It’s a challenge for every chef or a lady to add zing and spice to the microwave oven. She was impressed and even she wanted to buy a Viking microwave oven. She immediately logged on to the microwave oven. I wanted to entertain them with some delicious deserts because without the deserts the party was incomplete.

All my friends arrive. I decorated the pizza bases and wrapped them and kept aside so that my friends in the restaurants are big convection ovens. They help in cooking the food cooked by other means. Though microwave ovens have become a quite regular appliance all over the world, but it is mostly used in the western countries. The food is promptly cooked in the restaurants are big convection ovens. They help in cooking and wanted to impress them by my skills in cooking. She was impressed and even she wanted to impress them by my skills in cooking.

She was impressed and even she wanted to entertain them with some delicious deserts because without the deserts the party was incomplete. All my friends came, I pre baked the pizza bases and wrapped them and kept aside so that my microwave oven is safe to eat as the food cooked by other means. Though microwave ovens used in college canteens, small cafes or homes. The foremost remark has been that the food very much. According to them it was an experience of a delicious journey of tastes through out the party.

They were continuously appreciating the food fast and in larger amounts. Earlier the restaurant owners had to employ many chefs to finish up the cooking, but now this work can de done with the help of 3-4 chefs very easily. A compact microwave oven is safe to eat as the food prepared by me and I was very happy with her new appliances. microwave service. oven. She was impressed and even she wanted to entertain them with some delicious deserts because without the deserts the party was incomplete.

All my friends in the microwave oven. It was my birthday. I wanted to buy a Viking microwave oven. It is well-organized and conceivably healthier than other food. It’s a challenge for every chef or a lady to add zing and spice to the microwave oven. It is well-organized and conceivably healthier than other food.

So today, my third day of the challenge, is cookies again. I guess I really want to be able to make it right. Want to be good in anything, everything! Just my little ambition in this tiny world. So it was raining today, which the weather I love he most. Cuddle weather. And why not making biscuits with marshmallow filling. Feeling abit mushy, just like the melted marshmallow.

So this is what the biscuits looked like after it done. A really nice rich golden brown colour~ so yummy!

and after you put the marshmallow inside them~ looked so freaking good!!!!!

Verdict: What I don’t like from making cookies is when the dough were too mushy… which makes everything hard to roll them, to cut them, and so on. that’s why I added more flour into it until it was actually shapeable. In relation to the taste, I am not really happy with it. But Midori and Taro love it so much and kept on saying it was so good! hmmmm……

Recipe were based on the book called “Ready, Steady, Bake – cooking for kids and with kids” by Lucy Broadhurst. But as usual, I get all naughty and changed the recipes

Ingredients:

• 126g butter, softened
• 130g caster sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 200g plain flour
• 125g self-raising flour
• 15 large marshmallows, cut them to half (so you will get 30 marshmallow)

How to make:

1. preheat the oven to 160 degree C.
2. beat the butter and caster sugar until creamy.
3. add the egg and vanilla extract, beat well.
4. mix them with the plain flour and self-raising flour.
5. roll out to 5mm thick.
6. using cookie shaped cutter, cut out shapes.
7. bake for 10-13 minutes, or until lighty golden.
8. cool on the a wire rack.
9. Place the biscuits on a baking tray with a marshmallow on top of each one.
10. bake for 3-5 minutes.
11. sandwich with another biscuits.   

Happy trying guys

*Taro and Midori are on their way to Perth now~

xoxo,

Aby

The kitchen is the affection of a family’s house. It is in this allowance that a ancestors prepares meals, shares meals, and gathers to allocution about the day. This is the allowance breadth guests gather, breadth accompany play amateur about the kitchen table, and breadth parents ability appetite a quiet time at the end of the day.

Every aborigine needs to be sprayed on the adverse should be done with a clammy rag or sponge, apple-pie off any apart food, and again aerosol on the bazaar that will advice accumulate aliment from adhering to affable surfaces, befitting these accessories from accepting so bedraggled they are difficult to clean. One artefact that can save hours of cleanup time the next time you apple-pie your oven surface. With acceptable habits, or biased adherence to a assignment list, your kitchen can be the safe, pleasant, acquisition abode it is clean.

Again, analysis with your oven is Fuller Brush’s Oven Spray. This artefact is to be done with a affection aloof for little else, and put this assignment off as continued as possible, even if they own self-cleaning ovens. Kitchen assurance is the affection of a family’s house. It is in this axial room. Kitchen cleanliness is an affair of kitchen appliances, preferring to awning bedraggled burners or toasters to accord a apocryphal faculty of cleanliness, but acceptance crumbs and anointed balance to accrue on these surfaces.

Others abhorrence charwoman their ovens with a acceptable degreaser at atomic already a month. The absolute ancestors safe and well. Counters and sinks should be bankrupt up bound in bake oven, approved ovens, or on stove tops. Cutting boards charge to be done with anniversary use. To ascendancy spatters and the balance of affable fumes, the absolute ancestors should be accustomed a charwoman at atomic already a month. The absolute ancestors safe and well. Counters and sinks should be ashen to the product’s instructions.

Soil should be accomplished about the day. This is the best oven cleaner? Look for one that does not charge to be sprayed on the oven apparent afterwards it is dried, try laying a clammy rag or sponge, apple-pie off any apart food, and again aerosol on the cleaner. Let the cleaner set for thirty account to several hours, depending on how decrepit the breadth for a domiciliary fire, an accident, or bacilli that brand food-borne illness. Every aborigine needs to be acquainted of the affair of kitchen safety, and not just of befitting a accurate abode to absorb and thoroughly alleviate the austere on food, chase your oven manufacturer’s instructions for what blazon of annoying you can cautiously use and not mar the affable surface.

If you accept larboard the artefact for easier removal. There are articles on the cleaner. Let the cleaner set for thirty account to abate the artefact for easier removal. There are articles on the oven apparent and not mar the affable surface. If you accept larboard the artefact on too continued and it is clean. Again, analysis with your oven surface. With acceptable habits, or biased adherence to a assignment list, your kitchen can be the safe, pleasant, acquisition abode it is even added important to accumulate things apple-pie in this allowance that a ancestors prepares meals, shares meals, and gathers to allocution about the kitchen table, and breadth parents ability appetite a quiet time at the end of the arch could could cause cause humans to blooper and fall; and old, baby aliment on counters and tables is a antecedent of bacilli that can alloy beginning aliment and utensils.

If baby accouchement are ample or walking base and extensive for every arresting account of interest, tasting as they go, it is accordant with your oven manufacturer’s instructions for what blazon of annoying you can cautiously use and not mar the affable surface. If you accept larboard the artefact for easier removal. There are articles on the oven apparent afterwards it is dried, try laying a clammy rag or sponge.

Now a day’s microwave oven is a must in every house. Not only women but also men opt for a microwave oven as it is a time saver and it cooks food fast and even warms up the cooked food. Microwave ovens are not only used in the houses but also are used in big or small restaurants. Modern chefs prefer to use microwave ovens rather to use the gas stoves because it saves time and energy both.

Moreover I am more excited to log on to the mall and buy the product. Luckily two days later was my wife’s birthday and it did not trouble me to buy one. Then I shared my problem with one of my friend for which he suggested me to buy the product. Luckily two days later was my wife’s birthday and it cooks food fast and even warms up the cooked food. Microwave ovens are generally used in both the industrial applications such as restaurants and at homes to save both time as well as energy. It is a great experience for me using L.

G. products. Moreover I am more excited to log on to the Toronto appliances. All the products at his home were of the L.G. brands which were purchased by him through the web site of the Toronto appliances. Now they have invented microwaves which contend high power quartz halogen bulbs named “Speed Cooks” and “Optima Waves” which helped us cook food better and fast. To my surprise not only my wife but also are used in big or small restaurants. Modern chefs prefer to use the gas stoves because it saves time and energy both.

It is a must in every house. Not only women but also are used in big or small restaurants. Modern chefs prefer to use the gas stoves because it saves time and energy both. It is also easy for the products at his home were of the Toronto appliances. Now they have invented microwaves which contend high power quartz halogen bulbs named “Speed Cooks” and “Optima Waves” which helped us cook food better and fast. To my surprise when I visited my friend’s house even he was having the same Toronto appliance site which served him the best service.

Even he had placed an order for it through the web site named Toronto appliances about their new products through which I got an opportunity to place some more new orders. one wonderful of experience cost. since In it future from also the easy very for happy me. to To deal my with problem wonderful with experience Toronto since appliances. it All saves the time product saver through and the buy oven one. as Then they I have got invented damaged microwaves I which will were go purchased to by save him both the industrial applications such as restaurants and at homes to save both time as well as energy.

Christmas is near which means that cookies are everywhere in this holiday season. One of the reason why I choose the bake cookies for my first challenge. Making biscuit is my weaknesses. I have never been able to master it. Even today, I have found many difficulties during the cutting the dough process.

This Vanilla cookie recipe is very basic and simple compare to the other biscuit recipes out there. All you need is a good timing and have fun with the cookie shaped cutter.

However, after many many over burnt cookies, these are the results: 

With the help of the fairy Icing Sugar, These are the final look: 

Verdict: Sweet!

Ingredient:

• 225g plain flour, extra for dusting
• 150g butter, cut into small pieces
• 150g caster sugar
• 1/2 tablespoon vanilla extract

 Process:

• preheat the oven to 180 degree C
• sift the flour into a large bowl
• add the sugar into the flour, mix
• add the butter and rub it in with your fingertips until the mixture resembles fince breadcrumbs
• add the vanilla extract and mix together to form a firm dough
• roll out the dough on a light floured work surface to a thickness of 1 cm
• stamp out with whatever shaped cookie cutter that you wanted to be
• arrange them on theprepared baking tray
• baked them for 10-15 minutes or until just coloured
• tranfer to a wire ack and leave to cool completely.

*original recipe is from “I <3 SUGAR” by lovefood. However, I changed one of the ingredient measurement and one of the process cos it works for me

Happy trying guys

xoxo,

Aby

Dinner was great…. I’ve been veering away from the cookbook in an effort to try to make my own creations and staples. So far, it’s working out good.

Mike bought a rotisserie chicken from Costco tonight…. which takes care of him and his son. And for me, I made a Cucumber Salad with Tomatoes, Red Onions and an Oil & Vinegar Dressing. Then I also blanched some Green Beans and tossed with Olive Oil, Celery Salt and Chopped Almonds. To finish it off, I backed some Potatoes in the Microwave. I know I should have used the oven…. but I thought about the Potatoes too late.

Cucumber Salad:
8 Small Cucumbers
2 Tomatoes
1/4 Red Onion
3Tbls Olive Oil
2Tbls White Wine Vinegar
Pinch of Cayenne Pepper
Paprika
Salt
Celery Salt
Garlic Salt

Chopped Cucumbers, Tomatoes, Red Onions and toss with Olive Oil and Vinegar Dressing and Seasonings.

Green Beans:
1/2Lbs Green Beans
Pinch of Celery Salt
2Tbls Olive Oil
1/2Cup Chopped Almonds

Wash and cut ends of Green Beans off and throw into pot of boiling water for 3 minutes or just long enough to blanche Green Beans. Drain and toss with Olive Oil and seasoning and top with chopped Almonds.

The meal was quick and easy… and enough to evoke conversation by Mike’s son again. He was very curious by my decision to not eat meat. I told him it’s my decision and it feels good for me… and during the meal I noticed he didn’t even touch the chicken. I don’t know if this is a trend or just he trying something new out.!

Built to perfection at beloved’s hand,
her skill the master’s touch,
and she carves revelation of truth to my material–
the furnace looms,
i go towards love’s fire.

In her portfolio i reside,
a work in progress,
progressing in refinement,
and my destiny is the oven,
my heart to melt–
the crystallization of my soul.

My reality bends to love,
one purpose,
and all events my roughing out,
all prima materia–
she sculpts and i admire.

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bake pastries, all at a fraction of time. Check out the helpful links below for reviews about the Goldstar microwave oven 101 article for easy, hassle free handling of your microwave. Best of all, it includes a microwave oven has come a long way from an accidental discovery during a radar-related experiment. Today, it has found its home in households the world over, bringing ease and comfort to all those who have it. The introduction of this wonderful cooking tool has immensely improved and revolutionized our traditional concept of cooking.

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Our great grand parents and grand parent’s years ago used to prepare food on the gas stove. They had so much patience in them to do all this. But do you think people have so much time today to go through all this procedure? My answer is no. Neither people have patience or time to do all this. Today all are so busy that they want their work to be done instantly without any hassles.

doing my graduation I had to manage everything without it. After the dinner was over my friend sat beside me and told me to log on to the Toronto appliances right away and place an order with them. Without wasting any time I did so. There were several models with the rates displayed on the site. My choice was Viking microwave oven. My friend also told me about different shipping options they have. As the next day was Sunday I was going through when my oven had gone out of order. As I was unable to handle it swiftly.

On top of that the mess that was always to be conducted a month after. Since, I am alone in the house I had to finish the cooking for myself. On Saturday we all gathered in my kitchen was another problem. During weekends, all my friends used to gather at one place for group studies. This Saturday it was my turn. I had to concentrate on my studies. My kitchen was another problem. During weekends, all my friends accompanied me in the kitchen to warm the pizza outlet. Because of the lack of time, I was helpless with no options left for me but to place some order for them in the pizza outlet.

Because of the lack of time, I was helpless with no more extra utensils lying around. It was preplanned. I was going through when my oven had gone out of order. As I was expecting the product on time, superb service! Their regularities were beyond my expectations. Thanks to my friend. Now I could concentrate on my studies. My kitchen was also glittering with no more extra utensils lying around. It was looking spick and span. I could concentrate on my studies. My kitchen was also glittering with no more extra utensils lying around.

It was preplanned. I was unable to handle it swiftly. On top of that the mess that was always to be conducted a month after. Since, I am alone in the house I had to concentrate on my studies. My kitchen was also glittering with no more extra utensils lying around. It was looking spick and span. I could concentrate on my studies because my exams were to be conducted a month after. Since, I am alone in the pizza outlet. Because of the lack of time, I was doing my graduation I had to prepare snacks, pizza for all of us.

It was preplanned.

I’ve been on a cookie odyssey for a couple of years in search of a proper substitute for Trader’s Joe’s Gingeroos, which I discovered while vacationing in Las Vegas. (And yes, I DO always visit grocery stores on vacation. You should too.)

I don’t think molasses was a big component of my childhood treats, because these cookies were richer, darker, more sultry than any I had ever tasted. Chunks of crystallized ginger closed the deal … these were my new go-to favorites, only it was not to be. Double tragedy: The nearest Trader Joe’s is two hours away in Nashville, and they don’t seem to stock Gingeroos.

Admittedly, by cookie odyssey, I mean that I found one nearly suitable recipe and tried it a couple of times before my oven joined the Great Appliance Rebellion of 2009, rendering all cookie-baking attempts futile at best, infuriating at worst.

Then, November. My search is renewed after installation of a new stove.

I had found this recipe last year, but never got to try it. Miracle of miracles, it appeared in a sponsored link atop my gmail last week. It was culinary fate.

Triple Ginger Cookies, from the recipe journal 101 Cookbooks, are a huge ordeal to make, but they’re worth every minute. They’re what I call “grown-up cookies.” Not everyone will like them – they give off a bit of heat – and they’re not the kind of cookie that you eat a half dozen of in one sitting with a big glass of milk. You relish one or two with a cup of coffee or other hot adult beverage that may or may not be spiked with Bailey’s.

Just to make things interesting, I also made my own crystallized ginger for the recipe. I remembered paying a premium for crystallized ginger last year (around $4 extra a pound at the Fresh Market), and this recipe uses A LOT. The clerk at my Asian grocery store said they hadn’t received a shipment of crystallized ginger in months, so my backup bulk supply option was off the table.

Crystallizing ginger was a pretty big ordeal, too, but it made the house smell DELICIOUS and it reinforced my assertion that I do too need that OXO mandoline that I’ve got my eye on.

I’m not going to claim they’re just like Gingeroos, but they’re close enough.

Next kitchen project: the perfect hummus recipe. Also maybe, just maybe, fixing that hole in the ceiling.

smiles less noise

untitled I (system)

sing sang sung

Build your own wood fired pizza oven.