Pattie Boyd, one of the biggest influences of Flare Street, a captivating model and photographer in her own right. Learning the craft young, having been one of the biggest models in the 60’s, Pattie Boyd now exhibits her collection of images she took from behind the scenes during the 60’s & 70’s of the Beatles, Cla
Are you looking for a little something fun to do with your Happy Buddies after school one day this month in anticipation of St. Patrick’s Day? Go on a Green Scavenger Hunt!! I saw this idea somewhere in blog world last year – if it’s yours, let me know – and I thought it was […]
Description Relive your favorite food and family memories with Nostalgic Recipes from the '50s, '60s, '70s and '80s! From its vintage design to its old-fashioned recipes from the '50s, '60s, '70s and '80s, you'll treasure this keepsake kitchen cookbook. Recreate timeless favorites like cheesy fondue, patty melts, traditional pies, and retro casseroles like barbecue chicken topped with corn bread, mac and cheese, and seafood Newburg. Each recipe features a full-color photo and decade label. Also includes fun tips! Makes a great gift for any home cook! Hardcover recipe book, 192 pages, 8 1/2" x 9 1/2". Features Hardcover nostalgic cookbook Features 192 pages and measures 8 1/2" x 9 1/2" Helps you recreate classic recipes from the '50s, '60s, '70s and '80s Each recipe features a full-color photo and decade label
Pattie Boyd, one of the biggest influences of Flare Street, a captivating model and photographer in her own right. Learning the craft young, having been one of the biggest models in the 60’s, Pattie Boyd now exhibits her collection of images she took from behind the scenes during the 60’s & 70’s of the Beatles, Cla
These are the best doughnuts you will make. They are so delicious! Soft and light and less sugary than the ones you buy in a doughnut shop...
I'm Luzia, 61. I love George Harrison a long time, and Beatles too. I like to see pictures, hear good music for any epoca, rock, misticism ( India), any kind of dance. I was teen in 60's time and I'm proud of this.Also like animals and gypsy-hippie style fashion,of course.
Apple Shop just before opening . The Apple shop was a retail store located in a building on the corner of Baker Street and Paddington Street, Marylebone, London. It opened on 7 December 1967 and cl…
They are quite a mindful thing to play with. Without exception, everyone I have handed one to has been surprised and delighted.
We are VERY excited to share our khinkali recipe. They were at the top of our list of things we wanted to learn to cook when we started this blog. Read on to learn how to make khinkali, how to eat khinkali, and even more about these delicious Georgian dumplings.
Husband and wife team Patty and Allen Eckman share a passion for art and design. Since 1988, the duo have perfected the process of cast paper sculpture,
Explore riptheskull's 11683 photos on Flickr!
I have some fancy folding for you today - 3-D Celtic Knot Embellishments. They look great in gold glimmer paper. The knots look impressively intricate - but you can learn to fold them with just a little practice. The basic knot shape is of one-piece construction, which is convenient --- and a nice party trick! All the knots work on the same principle: fold the "arms" to the centre, then swing the free side to the back. You can catch a hoop in the loops for an extra-fancy touch - loop-de-loop deluxe. Print the Celtic Knots template onto the wrong side of the paper, then cut and fold. There are tutorials for each shape of knot. There's also a download for a bag topper. The idea is that a cello pack of Celtic Knot embellishments would make a welcome gift for a calligrapher or card-maker: 3-D illuminated manuscripts! Fix the knots onto your project with sticky dots. Here are your downloads: CelticKnots.pdf CelticKnotBagTopper.pdf I've done tutorial sheets for the three knot shapes - the squares, the trefoils, and the hearts: If you'd like to learn how to design your own 2-dimensional Celtic Knots, these books by Sheila Sturrock are great: Celtic Knotwork Handbook Celtic Spirals Handbook Both books are from GMC Publications Ltd. Neither title is new - but they are worth tracking down. The first title is available used and new, the second is still in print. Each title de-mystifies the process of drawing Celtic Knots in a clear and user-friendly manner - and throws in a bit of history to boot. The books are intended for pencil-drawing, but if you've gone digital than the geometric principles still apply, of course. Have fun illuminating your manuscripts, gifts, or cards.
They don't call the decade the Swinging Sixties for nothing.
Jamaican Beef Patties, are made with a flaky pastry and are filled with a highly seasoned beef filling. These patties can be found throughout Jamaica - at the roadside food shacks, in a snackette, in a canteen or anywhere that sells food.There are a must have for lunch. A favorite way it is eaten is sandwiched between a coco bread. Wash it down with an ice cold beer, a hot beverage or a cold fruit drink. Yield: 10 - 12 large patties Ingredients: FOR PASTRY DOUGH: 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground turmeric (substitute with curry powder) 1 + 1/3 cups cold vegetable shortening (250 grams or 8.81 oz) 1 cup ice cold water (plus more on standby) FOR FILLING: 2 pounds minced beef 1 teaspoon ground all-spice 1/2 teaspoon ground black pepper 2 tablespoons vegetable oil 1 cup diced onions Minced hot pepper to taste 2 teaspoons minced garlic 1 tablespoon minced fresh thyme 2 tablespoons tomato ketchup Salt to taste 2 cups water 1/2 cup finely sliced green onions (white and green parts) FOR ASSEMBLING: 1 large egg and 1 tablespoon water 1/4 cup water Preparation: For pastry dough: Add flour, salt and turmeric to a large bowl and mix thoroughly. Rub shortening into flour there are small pieces of the shortening completely covered with flour. Pour in 1/2 cup iced water and mix with your hand to bring the dough together. Keep adding iced water 2 - 3 tablespoons at a time until the mixture forms a dough. At this stage, you can cut the dough into 2 large pieces, wrap in plastic wrap and refrigerate for half and our before using it. Or, cut the dough into 10 - 12 equal pieces, place on a platter or baking street, cover securely with plastic wrap and let chill for half an hour or while you make the filling. For filling: Add minced beef to a large bowl. Sprinkle in all all-spice and black pepper. Mix together and set aside. Heat oil in a pan until hot. Add onions and saute until translucent. Add hot pepper, garlic and thyme and continue to saute for another minute. Add 1/4 teaspoon salt. Add minced beef, toss to mix breaking up any clumps and let cook until the meat is no longer pink. Add ketchup and salt to taste. Pour in 2 cups of water and stir. Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce. Sprinkle and fold in green onions. Remove from heat and let cool completely. Assembling: Beat the egg and water together to make an egg wash. Set aside. Now, you can prepare the dough in two ways: No. 1 Flour the work surface and rolling pin. If you had cut it into 2 large pieces, then take one of the large pieces and roll in out into a very large circle. Take a bowl with a wide rim (about 5 inches) and cut out three circles. Place about 3 heaped tablespoons of the filling onto one half of each circle; dip a finger into the water and moisten the edges of the pastry, fold over the other half and press to seal. Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties. No. 2 If you had pre-cut the dough into individual pieces, then working with one piece of dough at a time, roll it out on a floured surface into a 5-inch circle or it little larger; don’t worry if the edges are not perfect. Place 3 heaped tablespoons of the filling on one side of the circle; dip a finger into the water and moisten the edges of the pastry, fold over the other half and press to seal. Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties. Add the pans to the refrigerator to chill while you preheat the oven to 350 degrees F. Just before adding the pans with the patties to the oven, brush the patties with egg wash. Bake patties for 30 minutes or until golden brown. Cool on wire racks. Serve warm.
Trondheim’s rock & pop music museum, Rockheim, was also hosting Pattie Boyd’s George, Eric & Me: A Personal Collection. From the Exhibit: Pattie Boyd is regarded as one of the foremost pop icons of...
Stafford covered fashion from the established haute couture houses of the 50s to the birth of prêt-à-porter, moving to London in the 60s
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