Angels remind us of our past and those who should not be forgotten in a photographic journey through Los Angeles cemeteries.
An earthly nourris sits and sings And aye she sings, "Ba lilly wean, Little ken I my bairn's father, Far less the land that he staps in*.* (Child Ballad, no. 113) So begins a stunning tale of love, loss and revenge, against a powerful backdrop of adventure on the high seas, and drama on the land. The Blue Salt Road balances passion and loss, love and violence and draws on nature and folklore to weave a stunning modern mythology around a nameless, wild young man. Passion drew him to a new world, and trickery has kept him there - without his memories, separated from his own people. But as he finds his way in this dangerous new way of life, so he learns that his notions of home, and your people, might not be as fixed as he believed. Beautifully illustrated by Bonnie Helen Hawkins, this is a stunning and original modern fairytale.
Long summer days in Alaska help cabbages, turnips and other vegetables grow to gargantuan sizes. These "giants" are celebrated at the annual state fair, which kicks off on Thursday.
Hungarian sun pickles turns out to be cucumbers fermented in a salt brine with flour and a slice of bread. And, yes, they do spend a good a...
Natural materials produced from salt and algae were used on the interior of Frank Gehry's tower for Luma Foundation in Arles to lower its carbon footprint.
9.7K views, 162 likes, 7 comments, 86 shares, Facebook Reels from Caitlin Latessa-Greene: GARLIC-PAPRIKA EGGPLANT WITH BASIL-SUN-DRIED TOMATO & PISTACHIO CRUMBLE & BALSAMIC MAPLE! Eggplant lover or...
Brian Young tells the fascinating story of salt prints and cyanotypes - photographic printing processes from the 19th Century.
Learn how to grow spikes of Epsom salt crystals quickly and easily on construction paper or a paper towel.
Spread the love983SharesFresh Bajan Salt Bread is great comfort food that is used with almost anything like cheese, eggs, ham, peanut butter or fish cakes, you will find salt bread in EVERY bakery in Barbados, [...]
Millions of years of erosion, explosions and a touch of folklore form the narrative behind some of the most unbelievable sights in the world, from The Wave in the U.S. to Turkey's Fairy Chimneys.
So how did these prized threads from the crocus flower end up lacing through dark northern winters? It's a story of high-value seasonings, Sicilian saints and pagan rituals.
Medical Medium: Spaghetti Squash “Bolognese” - now at www.medicalmedium.com
Brian Young tells the fascinating story of salt prints and cyanotypes - photographic printing processes from the 19th Century.
These indulgent caramels are diabolically good, especially with some chunky French Grey Sea Salt on top. The sweet and salty combination is to-die-for. These are easy enough to make ahead of time and serve as a fancy dessert as a holiday party.
Sprache: Englisch Artikelnummer: 39725956
This lemon, cloud-like texture dessert is sweet, refreshing and delicate. Like a panna cotta, only lighter still and even fluffier - hence the name.
Gozo is one of the most magical places I know, it's Malta's silent and peaceful sister island, full of natural beauty. Whenever the ferry reaches Mgarr harbour in the south of the island after a 20 minute crossing of the channel between the two islands, I feel overwhelmed by its serenity an
I recommend aging your cheese a couple weeks before you want to serve it. Age it that whole time. For the first 2 days, leave it on top of your fridge, then for the rest of the 2 weeks keep it sealed in the fridge. The day you want to serve it, warm it up in the oven or dehydrator to give it a firmer exterior and creamy center.
Today, Emma Riley shares a tutorial on dying wool using natural dyes and the sun. It’s a super summer craft to enjoy with the kids… they’ll be amazed at the beautiful colors they can create using nature. Emma designs beautiful ceramic art. I discovered her work a few months ago and am literally smitten. I […]
A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free.
Created by world-famous Tuscan butcher Dario Cecchini, this masterful salt blend is known as Profumo del Chianti (“the scent of Chianti”). Fragrant with sun-dried herbs, including sage, lavender, and rosemary, combined with crunchy sea salt, this blend smells like a walk through the Tuscan countryside, where these plants grow in wild abundance.In the heart of the wine country of Chianti, halfway between Florence and Siena, Dario runs his family’s butcher shop in a small hilltop town called Panzano. The Cecchini family have been butchers there for more than 250 years, in a region that is famous for its meaty cuisine (just look to the massive steak dish bistecca alla Fiorentina!). In a world of mass production, Dario’s reverence and respect for animals is steeped in his Italian culture. His education and passion for the traditional ways of Tuscan butchery and cooking has earned him international acclaim, and he’s been the subject of numerous TV shows and books. Anybody who wants to learn about Italian meat turns to Dario first!With all that love for his home and its cuisine, it only makes sense that Dario would have created an impeccable collection of condiments and kitchen helpers for those of us who can’t get to his shop directly. More than just accompaniments for meaty dishes, his products capture the essence of Tuscany. His bold flavors are always in perfect harmony, using only the best ingredients in simple, unfussy ways. They make it easier to add a taste of Italian tradition to your next meal.
Confess your sins to each other and pray for each other so that you may be healed. The earnest prayer of a righteous person has great power and produces wonderful results. (NLT) ( James 5:16 ) Thinking about confession can bring up emotions prompting you to run away. Try to overcome them. Confession is an uncomfortable action, but is important to the path of healing. When we hide our sins, it only makes things worse. Instead, bring them into the light by sharing your sins. Start today. Everyone have a fabulous Friday!!
Dehydrating limes is a simple process that involves very little hands-on time. A great way to preserve this unique fruit to use in lots more ways.
Cheese is better than bread, anyway.
If you’re following me on my social media accounts you’ll probably have heard me mention my monthly The Vegan Kind boxes. I love getting post and the arrival of my The Vegan Kind boxes is always especially exciting! The Vegan Kind is the UK’s first lifestyle box for vegans and it contains not only food …
This delicious vegan cheese is made from cashews! Roasted Garlic and Sun-dried Tomatoes give it wonderful flavor. It is super simple to make!
Epsom salt is not only used for aches and pains. Although people usually use Epsom salt in baths to relieve aches and pains due to high magnesium content, it is also a great garden additive that expert
These ideas will help you think outside the cookie tin.
Chocolate Salted Caramel Tart -Chocolaty, buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals.
Description Kukui oil has been used on the island of Hawaii for centuries, after first being introduced by Polynesian settlers. Traditionally, Kukui was used to protect the skin of babies from sun, salt, and other elements and was a favoured massage oil for Hawaiian Royalty. Kukui exhibits rejuvenating and soothing effects on the skin and does not leave a greasy after feel. It is an excellent moisturiser, and is suited for dry or damaged skin and hair. Suggested uses Skin: Moisturising, rejuvenating, soothingHair: Moisturising This product is intended for external use only
Take butter to the next level and new heights with my sweet (and some savory!) Compound Butter recipes — perfect for any occasion.
Un petit récapitulatif sur les farines pour la pâte de Bao Zi. J'ai reçu pas mal de messages concernant la couleur de pâte que donnent les farines française pour la préparation de Bao Zi: la couleur de la pâte cuite est jaunâtre au lieu d'être blanche. J'ai donc passé pas mal de temps à tester les farines françaises depuis mon retour en France. J'ai essayé la farine spéciale pain, farine tout usage, farine fluide pour gâteaux, farine bio... Et je trouve que c'est la farine de blé suprême, première extraction (marque Francine) qui donne le meilleur résultat. Sinon, on peut tout simplement acheter la farine spéciale préparation raviolis ou mantou dans les magasins asiatiques en France. Je suis contente que j'ai enfin trouvé la bonne solution pour rendre mes Bao Zi plus beaux. Pour environ 12 Bao Zi Pour la pâte à lever: 250 g de farine première extraction 150 ml d'eau tiède 2,5 g de levure boulangère sèche 17 g de sucre en poudre Pour la farce: 1 kg d'aubergines 3 gousses d'ail 1 anis étoilé 3 c. à soupe d'huile de tournesol 1 c. à soupe de sauce de soja noire sel 1 pincée de sucre Étapes: 1. Épluchez les aubergines, les coupez en petits dés (1x1x1cm). Ajoutez du sel, mélangez. Chauffez l'huile dans une cocotte à feu moyen, ajoutez les dés d'aubergines. Laissez rissoler à feu doux. 2. Ajoutez les gousses d'ail entiers et l'anis étoilé. Continuez la cuisson pendant 30 min en touillant de temps en temps. 3. Pendant ce temps, mélangez la levure avec 150 ml d'eau tiède. Laissez la levure s'activer pendant 5-10 min. 4. Mélangez la farine de blé et le sucre dans un grand saladier. Versez petit à petit la levure diluée, pétrissez pendant au moins 5 min puis formez une boule. Un bon pétrissage rend la pâte lisse et brillante après la cuisson. 5. Couvrez d'un torchon humide le saladier, mettez dans un endroit chaud (25°c à 30°c) et laissez la pâte lever pendant au moins 1h. 6. Ajoutez la sauce de soja noire et du sucre dans la cocotte, bien mélangez, continuez pour environ 30 min. Les aubergines doivent être fondantes, leur jus de végétation doit s’évaporer presque complètement. Enlevez les gousses d'ail et l'anis étoilé. Laissez cette farce refroidir pendant la préparation de disques ronds pour les Bao Zi. 7. Pour la préparation de disques, le façonnage et la cuisson de Bao Zi, vous avez l'explication dans ma dernière recette de Bao Zi. Une dernière chose: on peut aussi cuire ces Bao Zi dans une poêle avec couvercle sous forme de galettes, il suffit d'aplatir le Bao Zi à 15-20 mm d'épaisseur et de cuire à feu doux pendant 10 min (5 min chaque côté). Imprimer la recette
We're all about eating between meals, which every nutritionist and study assures us is a good thing. The key is come 4 p.m., choosing something that's both healthy and satisfying. These fresh ideas will do just that on the hottest days.
