Thursday, December 16, 2010
hahaha i love children..
"Today, my six year old told me I have a big nose. When I told her that she hurt my feelings, she laughed and said "Don't be silly mummy, ugly people don't have feelings."
-FML by uglywoman - Australia (Queensland)
-FML by uglywoman - Australia (Queensland)
Wednesday, December 15, 2010
Tuesday, December 14, 2010
Impossible Dreams
- Alice: There’s no use trying; one can’t believe impossible things.
- White Queen: I daresay you haven’t had much practice. When I was your age, I always did it for half-an-hour a day. Why, sometimes I’ve believed as many as six impossible things before breakfast.
- -Lewis Carroll
Sunday, December 12, 2010
Do not take life too seriously.
You will never get out of it alive.
- Elbert Hubbar
http://courtneysit.posterous.com/
http://pravstalk.com/pravs-world-add-life-to-your-years/
Never tell me the sky’s the limit when there are footprints on the moon.
Saturday, December 11, 2010
Friday, December 10, 2010
Thursday, December 9, 2010
most beautiful
I’d give anything to see the sun set on the horizon,
I’d do anything to gaze at a full moon in the night sky;
Even a rainbow would make me smile,
And I’d love to swim in crystal clear waters
Of an untouched sea;
Sometimes I’ll see a shooting star,
And try to gaze from afar,
All the diamonds in the night sky;
The mist on the mountains is breathtaking,
As is walking in rainforest;
To see cascading waterfalls I’d do anything for,
As to stand on the highest peak in the world,
And look at the sights below;
I’d love to soar on wings above the clouds,
Across the bluest skies;
I’d do anything to see
All the beautiful things in the world,
Like a red rose blooming in the Sahara,
Like a river twisting through a dusty land,
All the beautiful things in the world;
But I also know I am looking at
The world’s most beautiful creation,
Every time you smile,
And every time I look into your eyes.
- Muhammad Edwan Shaharir -
Jack in 24
Concentrate on your dreams because everything else is just background noise.
- Jack Bauer in "24"
Wednesday, December 8, 2010
Pumpkin Cake with Caramel- Cream Cheese Frosting
This looks HEAVENLY, doesn't it!!!!!!
Pumpkin Cake with Caramel–Cream Cheese Frosting
- Recipe by Grace Parisi
In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature.
- ACTIVE: 1 HR
- TOTAL TIME: 2 HRS
- OTHER TIME:
- SERVINGS: 12
- MAKE-AHEAD
- VEGETARIAN
INGREDIENTS
- Frosting
- 1 cup sugar
- 1/2 cup water
- 1/2 vanilla bean, split and seeds scraped
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2 tablespoons heavy cream
- 1 pound cream cheese, cut into 2-inch cubes
- Cake
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups light brown sugar
- 4 large eggs
- 3/4 cup vegetable oil
- One 15-ounce can pumpkin puree
- 1/2 cup whole milk
DIRECTIONS
- In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.) Discard the vanilla bean.
- Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
- Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
- In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
- Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
- Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.
MAKE AHEAD
The cake can be refrigerated in an airtight container for up to 2 days. Serve cold or at room temperature.NOTES
The cake can be garnished with candied nutsCaesar
Why is it called a Caesar's salad?
Did he invent it?
Did he invent it?
A Little Fact:
Wherever you are on Earth, right now, at this very moment,
your own lungs contain 10,000,000,000 of the very same
molecules that were in/exhaled by Julius Caesar!
your own lungs contain 10,000,000,000 of the very same
molecules that were in/exhaled by Julius Caesar!
Tuesday, November 16, 2010
Dear Diary...
Dear Diary,
Sometimes I get really sad because I am old enough to know that the world is a mess. We are so scattered and lost that solutions to many of the problems just get pushed this way or that.
Sometimes I get really sad because I am old enough to know that the world is a mess. We are so scattered and lost that solutions to many of the problems just get pushed this way or that.
Thursday, November 11, 2010
Wednesday, November 10, 2010
Sunday, October 31, 2010
Tuesday, September 28, 2010
Wednesday, September 22, 2010
Friday, September 10, 2010
ZUCCHINI BREAD by Smittenkichen.com
Zucchini Bread
Yield: 2 loaves or approximately 24 muffins
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.
1.Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakesinside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
2.In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
3.Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
4.Stir this into the egg mixture. Divide the batter into prepared pans.
5.Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
6.Enjoy :)
http://smittenkitchen.com/2007/07/summer-of-the-bats/
When making this bread I have one small tip that helps keep the zucchini bread from becoming soggy: After grating the zucchinis place them in a clean dish towel and ring out all the extra juices before you add it to the egg, sugar, oil mix. I love this recipe my bread and muffins turned out perfect.
Picture and Recipe from www.smittenkitchen.com
Thursday, August 12, 2010
Wednesday, August 4, 2010
Thursday, July 22, 2010
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