Fighting flab is a battle worse than many battles. How much can one watch their weight when there is so much cake to eat! We have one life to live and only eight (or perhaps fewer) hours to sleep

These Chocolate Rugelach are buttery, light, and incredibly flaky.

A clever layout rejig, a mixture of vintage and contemporary design and lashings of lovely fabrics have upgraded this flat within a Victorian house from dreary to dreamy

Beef Flatladen, same great taste as Rouladen, just inexpensive, much quicker, and great for everyday meals. Uses almost any cut of meat, from a pot roast to stewing beef ... you choose what's on sale.

Completed in 2014 in Paris, France. Images by Jérôme Fleurier. This one-room flat is located in one of the oldest part of Paris, in a mid-seventeenth century mansion townhouse. Connected to the ground floor of...

A soft merino wool hair kerchief in a delicate marle blend of colours (choose from grey, pink & orange marle). Features contrast ties . Each piece is unique as marle striping will vary. One size. Created entirely by hand in Naarm/Melbourne using a vintage domestic knitting machine and fully-fashioned zero-waste practices. Composition: 100% wool (Australian merino) Care info: Handwash in lukewarm water. Dry flat in shade

I have a confession to make: I've never knit a sweater flat. The first sleeveless top that I made was in the round, and ever since I've never seen a compelling reason not to knit all of my sweaters that way. Oh, I certainly knit certain parts flat and sew them together, but with every sweater I've made there's always been an "in the round" component (whether it was written into the pattern or not). I see the benefits of circular construction to be numerous: For one, seeing it in "body form" helps me visualize if it looks the right size, and if I still have doubts, I can try it on. For two, I personally hate knitting flat. It's not that I dislike purling, it's all the turning back and forth. It breaks my rhythm, and I always end up with my yarn and needles a tangled mess. And finally, knitting in the round means I have that much less finishing work to do when I bind off the last stitch.

Office work has a lot of advantages. However, sitting for a long time can do harm to your health and body. A review of 47 scientific research projects indicated that people who experience prolonged sitting can suffer from cancer, diabetes, cardiovascular diseases, and obesity. The good news is that Bright Side found 6 exercises which you can do at your desk to feel fresh and full of energy.

When it comes to a seam that conceals all raw edges, French seam and Hong Kong seam finish seem to be first that come to people’s mind. But I think the flat felled seam deserves equal accolade. Flat felled seam is, well, flat. Unlike French seam and Hong Kong seam, there is nothing that sticks […]

I wrote recently about a start for a top-down triangular shawl I’d come up with, but there’s another that I’ve used in several shawl designs (most of them not yet published): modi…

Flat Knit Slippers Knitting Pattern- perfect for beginners & they make a great gift! Knit flat on single point needles with super bulky yarn.

Potato lefse is a Norwegian flat bread that is rolled out very thinly, and then baked on a very hot griddle. It looks like a crepe, but tastes like a buttered baked potato.

Authentic Malaysian flatbread recipe or famously known as roti canai. Fluffy and soft with crispy edges. This homemade roti canai is very easy to prepare.

Soft and pillowy, melting in mouth Instant Naan, that needs no egg, no yeast and can be prepared in just 30 minutes. Watch the VIDEO.

Individual pieces of bread fried till slightly crisp on the outside and soft inside. Serve with cinnamon honey butter, or as desired.

Art prints! 11 x 17 inches: Printed on 80lb cover 5 x 7 inches: Printed on 100lb cover Prints are mailed in a poster tube or stay-flat mailer.

These are pretty much the Middle Eastern version of taquitos :) Musakhan chicken wraps are based on a classic Palestinian dish that has gained in popularity all over the Middle East in sandwich form. Traditionally whole chicken pieces are seasoned and cooked in a clay oven then placed on top of fresh flat bread. Classic musakhan (msakhan/imsakhan) is a special meal shared with a group of family and close friends where everyone gathers around and gets their hands dirty eating the chicken and bread...often times straight from the large platter it is served on. It is truly a delicious meal to eat and one that I will share with you sometime. This version is for a beginning or busy cook, looking for something fast, delicious and e.a.s.y. I love to prepare a batch of these and keep them unbaked in the freezer, ready to be grilled at a moment's notice for a quick lunch or on the go meal. Using rotisserie chicken is a huge time saver, and this is also a great recipe for leftover chicken. Simply scale back on the portions to make as much as you need, my general rule is 1 cup onions/1 cup shredded chicken/ 2 tablespoons sumac seasoning and you can take it from there. The measurements I've listed make about 18 tortilla wraps. and usually each tortilla is cut in half or in thirds. If I'm making them as a main meal I leave them whole, otherwise I do cut them. The pictures in this post show the rolls cut in half. Typically there is no lemon juice added to musakhan but I like to include it to provide juiciness to the filling while cutting back on the oil and enhancing the sour tang of sumac. If you're not trying to make this as healthy as possible, go ahead and use more olive oil. I add a tablespoon at the end of the cooking process because I've found that it enhances the olive oil flavor without having to use too much in the beginning. Many people will just saute onions, add chicken and sumac and call it a day...but that's not the way we roll at SavvyChef. Our food has texture, flavor, complex layers of subtlety, and you just can't get that without spending a little extra effort on the filling. This dish is almost guaranteed to be present at any Middle Eastern dinner party because of its simplicity and popularity, but I promise you: all musakhan rolls are not created equal. The main flavor in the filling is the sumac, a seasoning that comes from sour berries that are dried and ground into a spice. It is purple in color and has a tangy flavor similar to lemons. You can buy sumac from any Middle Eastern market or online. The spices that are listed as optional are not traditional and many people leave them out, but I never do as they really provide for a flavorful filling, I encourage you to use them. My children like to dip these in plain yogurt, which is a little blasphemous for traditional musakhan eaters, but hey...whatever provides for a peaceful meal around here is fair game... Makes about 18 full wraps (feeds 6-8 for dinner or 20 for an appetizer) Ingredients --------------- -2 tablespoons olive oil -4 cups thinly sliced red onion (or other variety) -4 cups cooked, shredded chicken (Rotisserie chicken is a GREAT short cut) -4 tablespoons lemon juice -1 cup sumac seasoning -1/2 teaspoon black pepper -1 teaspoon allspice -optional: 1 tablespoon lemon pepper seasoning -optional: 1 tablespoon ground coriander -optional: 1/2 teaspoon ground cardamom -optional: 1 cup toasted nuts (usually pine nuts, but slivered almonds are a good substitute) -1 tablespoon olive oil -about 18 flour tortillas To make ------------ -Heat oil in a large pot then add sliced onions. Saute until caramelized, about 15 minutes, stirring frequently. This is a good time to shred your rotisserie chicken. -Add shredded chicken, lemon juice, sumac, black pepper, allspice, coriander and ground cardamom. Break up the chicken as you cook and mix the ingredients together, letting the chicken soak up the flavors and seasonings. Cook mixture on low heat for about 5 minutes. Add optional toasted nuts and then remove the pot from heat. -Place the pot aside to cool the mixture and add final tablespoon olive oil. Use the best quality you have. -Preheat your oven to 450 degrees and line a baking sheet with foil. Spread between 1/3-1/2 cup of chicken filling along the longest length of your tortilla in a horizontal line, starting 1/2 inch up from the bottom. Make sure your filling is spread evenly across, then bring the bottom edge of the tortilla up over the filling and wrap tightly. Place the rolled tortilla seam side down on the baking sheet. Continue this process until you have finished your chicken filling. -Optional: Brush the wrapped rolls with olive oil to enhance crispiness when toasting. (You can cook these in a skillet, griddle, panini press or in the oven. When I make them for a crowd I always place them in the oven because I can do them all at once. Sometimes I'll skip preheating the oven and just place the tray on the middle rack of my oven on broil, watching CAREFULLY for a few minutes while the tops toast). Bake on the middle rack of a pre-heated oven for about 10-15 minutes or until toasted to your liking. Remove from the oven and let cool slightly before you cut them in half or in thirds. Another option is to cut them before toasting as this will give you toasted edges on all the pieces. -Serve and enjoy! Evenly spread 1/3 cup chicken filling across tortilla This is a perfect starter recipe for beginning cooks Brushed with olive oil and ready to bake I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations and pin the recipes on pintrest :) My daughter shared her finished musakhan with friends

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DISCOVER A NEW WORLD! The world of skills with which you will easily achieve your dreams.

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Fighting flab is a battle worse than many battles. How much can one watch their weight when there is so much cake to eat! We have one life to live and only eight (or perhaps fewer) hours to sleep

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Flat Design Girl Digital Illustration designed by Mark Rise. Connect with them on Dribbble; the global community for designers and creative professionals.

DISCOVER A NEW WORLD! The world of skills with which you will easily achieve your dreams.