I have a tub of Whey isolate that has been opened and half used, not been touched since May, no "best before" date to be seen but I guess it would be close to/slightly past it anyway...
Hard Drive issues...Please help. (Smokey87)
We have a hard drive we use as a photo dump. alsorts from holidays to baby photos.However its now saying it needs formatting and wont open... any thing i can do to save my photos?..
How was 2014 for you? (James)
For me, 2014 was certainly one of the most challenging years of my life: I've had numerous unrelated problems which have brought my mood right down at times. But I'm going to look back on 2014 and say it was, in fact, a great year because I had several li..
New years day bet (chris182)
First team already 1-0 in the first minute, no doubt the next 9 will be beaten. http://ift.tt/1zADP28..
Citrus Salad with Fried Rosemary and Olives
Vegetable oil
4 3-inch rosemary sprigs
kosher salt
10 pitted oil-cured black olives
6 blood oranges
6 Cara Cara oranges
freshly ground black pepper
2 tablespoons extra-virgin olive oil
Pour vegetable oil into a small heavy saucepan to a depth of 1". Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350°F. Add four 3" rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel–lined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2" rounds; arrange on a platter. DO AHEAD: Oranges, rosemary, and olives can be prepared 6 hours ahead. Cover and chill orange slices. Separately store rosemary and olives airtight at room temperature.
Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.
4 3-inch rosemary sprigs
kosher salt
10 pitted oil-cured black olives
6 blood oranges
6 Cara Cara oranges
freshly ground black pepper
2 tablespoons extra-virgin olive oil
Pour vegetable oil into a small heavy saucepan to a depth of 1". Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350°F. Add four 3" rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel–lined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2" rounds; arrange on a platter. DO AHEAD: Oranges, rosemary, and olives can be prepared 6 hours ahead. Cover and chill orange slices. Separately store rosemary and olives airtight at room temperature.
Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.
Gingerbread Cake with Buttermilk Frosting
3 3/4 cups all-purpose flour
1/2 cup chopped crystallized ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon table salt
1/4 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups firmly packed light brown sugar
3 large eggs, separated
1 1/2 cups hot strong brewed coffee
3/4 cup light molasses
Shortening
Buttermilk Frosting (see below)
Spiced Glazed Pecans (see below)
1. Preheat oven to 350°. Process first 7 ingredients in food processor 1 minute or until ginger is finely ground. Beat butter at medium speed with an electric stand mixer until creamy. Add sugar; beat until fluffy. Add egg yolks, 1 at a time; beat until blended after each addition.
2. Combine coffee and molasses. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.
3. Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on racks.
4. Spread Buttermilk Frosting between layers and over cake. Garnish with pecans.
Buttermilk Frosting
1 cup butter, softened
1 (32-oz.) package powdered sugar
5 to 8 Tbsp. buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
Beat butter at medium speed with an electric mixer 1 minute. Gradually add powdered sugar alternately with 5 Tbsp. buttermilk. Beat at low speed until blended. Stir in lemon juice, vanilla, and salt. If desired, add up to 3 Tbsp. buttermilk, 1 Tbsp. at a time; beat to desired consistency.
Spiced Glazed Pecans
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup coarsely chopped pecans
Combine first 4 ingredients in a heavy saucepan over medium heat. Add pecans, and cook, stirring constantly, 7 minutes or until sugar melts and coats pecans. Spread on greased wax paper, and cool.
Southern Living
1/2 cup chopped crystallized ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon table salt
1/4 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups firmly packed light brown sugar
3 large eggs, separated
1 1/2 cups hot strong brewed coffee
3/4 cup light molasses
Shortening
Buttermilk Frosting (see below)
Spiced Glazed Pecans (see below)
1. Preheat oven to 350°. Process first 7 ingredients in food processor 1 minute or until ginger is finely ground. Beat butter at medium speed with an electric stand mixer until creamy. Add sugar; beat until fluffy. Add egg yolks, 1 at a time; beat until blended after each addition.
2. Combine coffee and molasses. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.
3. Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on racks.
4. Spread Buttermilk Frosting between layers and over cake. Garnish with pecans.
Buttermilk Frosting
1 cup butter, softened
1 (32-oz.) package powdered sugar
5 to 8 Tbsp. buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
Beat butter at medium speed with an electric mixer 1 minute. Gradually add powdered sugar alternately with 5 Tbsp. buttermilk. Beat at low speed until blended. Stir in lemon juice, vanilla, and salt. If desired, add up to 3 Tbsp. buttermilk, 1 Tbsp. at a time; beat to desired consistency.
Spiced Glazed Pecans
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup coarsely chopped pecans
Combine first 4 ingredients in a heavy saucepan over medium heat. Add pecans, and cook, stirring constantly, 7 minutes or until sugar melts and coats pecans. Spread on greased wax paper, and cool.
Southern Living
Last years and this years training targets? (inflames27)
Not sure if this thread has been done already had a quick look but didn’t see one. Last year was a very good for me for the most of the year anyway, i had met most of my goals and was starting to think about my next phase in training. I had reached my low..
Inscription à :
Articles (Atom)