Deal /Walmer beach
Wednesday, 29 January 2014
Boys` bedroom
a new addition- old potato crate acquired from a friend and some beach combing treasures
Best-Tasting Tomatoes: 56 Heirloom Tomatoes Rated Excellent for Flavor
Best-Tasting Tomatoes: 56 Heirloom Tomatoes Rated Excellent for Flavor
Heirloom Tomatoes Rated as Having Excellent Flavor
From The Heirloom Tomato, by Amy GoldmanCurrants & Cherries
- Black Cherry: Fruity and well-balanced. CR Lawn of Fedco Seeds gives this one the nod: “Yum!”
- Wild Sweetie: Super-sweet
- Matt’s Wild Cherry
- Sara’s Galapagos: Sweet; lots of flavor in a little package. Smells of the leaf.
- Blondköpfchen
- Gold Rush Currant: High acid and high sugar
- Green Doctors: Sweet and tart
Ribbed
- Ceylon: Excellent when cooked
Globes
- White Beauty
- Burpee’s Globe: Honey sweet
- Aunt Gertie’s Gold: Sumptuous, rich flavor
- Manitoba: Well-balanced, winey
- Red Rose: Very sweet and rich
- Yellow Peach: Well balanced
- Peach Blow Sutton: Cool and refreshing “tomato lite” flavor
- Russian Black: Earthy
- Flamme: Perfect blend of sweet and tart; fruity
Beefsteaks
- Pruden’s Purple: Luscious, savory, and sweet
- Black Krim: Green Giant: This is the best-tasting-green-when-ripe beefsteak.
- Aunt Ginny’s Purple: Rich flavor
- McClintock’s Big Pink: Delicious rich flavor
- Big Ben: A peach of a tomato—not as sweet as the Brandywines, but very rich.
- African Queen: Well-balanced, like wine—a taste I wish could last forever
- Believe It or Not: Perfectly balanced
- Hugh’s: Sweet and lemony. Seed-saving superman Neil Lockhart says Hugh’s is one of his favorites for flavor.
- Great White: Divinely sweet
- Santa Clara Canner: Well balanced
- Sudduth’s Brandywine: Like a fine wine. I dare any hybrid to measure up.
- Yellow Brandywine: High acid and high sugar. On everyone’s list of favorites.
- Bicolor Mortgage Lifter
- Marvel Striped: Sweet, one of the best bicolor beefsteaks
- Gold Medal: Well reviewed by tomato cognoscenti: “superbly
delicious” (Darrell Merrell); “top rated in flavor” (Ken Ettlinger);
“our finest bicolor” (Seed Savers Exchange) - Radiator Charlie’s Mortgage Lifter: Well balanced
- Yellow Mortgage Lifter: Sweet and sprightly
- Mullen’s Mortgage Lifter
Pears & Plums
- Antique Roman: Beefy, savory
- Super Italian Paste
- Goldman’s Italian American: Sweet and luscious. Joan Dye Gussow,
author of This Organic Life, wrote to me one summer: “Goldman’s Italian
American tomato is a stunner. They taste lovely to say nothing of how
they LOOK. One plant in an urn is setting absolutely gigantic tomatoes.” - Old Ivory Egg: Sweet and lemony
- Opalka:
- Orange Banana: A worthy rival of Flamme
- Anna Russian: Nice tang, mildly sweet and savory
- Purple Russian
- Amish Paste
- Vilms
- Elfin: Fruity and sweet
- Chile Verde: Finely balanced
Oxhearts
- Orange Russian 117: Honey-sweet, finely balanced, endowed with rich flavor
- Hungarian Heart: Savory
- Japanese Oxheart: Winey, sweet, nice fruit acid
Color Groups
- Dixie Golden Giant: Sweet and pleasing
- Casady’s Folly: Fruity
- Speckled Roman: Sweet and savory
- Aunt Ruby’s German Green: A perfect balance of acid and sugar
- Pink Salad: Mouth-watering in the same way as Sugary (an F1
hybrid miniature pink plum tomato, winner of a 2005 All America
Selections Award)
Tuesday, 28 January 2014
Thursday, 23 January 2014
Wednesday, 22 January 2014
Tuesday, 21 January 2014
Craft forum
Which overlocker?? - Craft forum
"Why do you need one? Ask yourself.
If I buy a garment from Primark, the seams will be finished by overlocking.
If I buy a couture garment, though, depending on the garment, the seams might be hand-overcast, french seamed, flat-felled, hong kong finished ... rarely, if ever, overlocked.
Which garment will look better and which will last longer?
"
"Why do you need one? Ask yourself.
If I buy a garment from Primark, the seams will be finished by overlocking.
If I buy a couture garment, though, depending on the garment, the seams might be hand-overcast, french seamed, flat-felled, hong kong finished ... rarely, if ever, overlocked.
Which garment will look better and which will last longer?
"
Monday, 20 January 2014
Keto French Toast - protein bread recipe
source
Maria Mind Body Health | Keto French Toast - Maria Mind Body Health
also works great as garlic bread or cheesy toasts
Polish_pls
Chleb proteinowy (bialkowy )
Maria Mind Body Health | Keto French Toast - Maria Mind Body Health
Ingredients
- PROTEIN BREAD:
- 12 eggs, separated
- 1 cup Jay Robb unflavored egg white (or whey protein)
- 125g cream cheese, softened (OR reserved yolks)
- FRENCH TOAST:
- 2 eggs
- ½ cup unsweetened almond milk (or coconut milk)
- 1 tsp vanilla
- 1 tsp cinnamon
- SYRUP:
- ½ cup butter (or coconut oil)
- ½ cup Swerve Confectioners
- ½ cup unsweetened almond milk
Instructions
- TO MAKE BREAD:
- Preheat the oven to 325 degrees F.
- Separate the eggs
(save the yolks), and whip the whites for a few minutes until VERY stiff
(I use a stand mixer on high for a over 8 minutes). - Gently mix the
protein powder into the whites. Then slowly fold the softened cream
cheese (or reserved egg yolks) into the whites (making sure the whites
don’t fall). - Grease two bread pans with coconut oil spray and place the “dough” in the pans.
- Bake for 40-45 minutes or until golden brown.
- Let completely cool before cutting or the bread will fall.
- Cut into 18 slices.
- I keep this bread in the freezer at all times to make sandwiches.
- TO MAKE FRENCH TOAST:
- Grease a cast iron skillet with coconut oil and heat to medium high.
- In a medium bowl, combine 2 eggs, unsweetened almond milk, vanilla and cinnamon.
- Dip the slices of protein bread into the egg mixture.
- Place the drenched protein bread onto the hot skillet.
- Grill until golden brown on both sides.
- Remove from skillet and repeat with remaining bread.
- TO MAKE SYRUP:
- Meanwhile, make
the sauce by placing the butter in a saucepan over high heat. Using
Swerve: Before you begin, make sure you have everything ready to go –
the cream and the butter next to the pan, ready to put in. Work fast or
the sweetener will burn. Heat butter on high heat in a heavy-bottomed
2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil,
watch for specks of brown (this is brown butter….so good on veggies!).
Immediately add the Swerve and the almond milk to the pan. Whisk until
sauce is smooth. Let cool in the pan for a couple minutes, and then pour
into a glass mason jar and let sit to cool to room temperature. Store
in the refrigerator up to 2 weeks. - Place the French Toast on a plate and top with syrup. Enjoy!
Polish_pls
Chleb proteinowy (bialkowy )
- 12 jajek ( oddzielic zoltka od bialek)
- 1 miarka ( 250 ml) proteiny serwatkowej- czystej, bez dodatkow, osiaganej w nizkich temperaturach ( lub bialek w proszku)
- 125 g serka bez dodatkow ( bialy typu ricotta np ) lub zachowane zoltkawlaczyc piekarnik ustawiajac na 180C
Bialka ubic na sztywna piane
Dodac i delikatnie wmieszac proteine serwatkowa/bialka w proszku.
Nastepnie zmiekczony (lekko podgrzany)serek lub zoltka
Uwazajac zeby piana nie opadla.
Przelozyc do natluszczonej keksowki.
Piec ok 40-45 min na zloty kolor
Mozna z powodzenem mrozic
Maria Mind Body Health | Keto Cheesecake and Depression and Craig's Birthday - Maria Mind Body Health
Maria Mind Body Health | Keto Cheesecake and Depression and Craig's Birthday - Maria Mind Body Health
Ingredients
- 1 vanilla bean
- 6 (8 oz) packages organic cream cheese or mascarpone cheese
- ¾ cup Swerve confectioners (or stevia glycerite to taste)
- ½ tsp Celtic sea salt
- 3 eggs
Instructions
- Preheat the oven to 350 degrees F.
- Cut a vanilla bean open through the middle and scrape the beans out of the inside with a sharp knife.
- In a large bowl, combine cream cheese, natural sweetener, vanilla bean and salt with an electric mixer until blended.
- Add eggs one at a time, mixing on low after each, just until blended.
- Pour into a greased spring form pan. I use a water bath to create a more even baking process.
- To prevent water
from seeping into the removable bottom of the springform pan, wrap
aluminum foil completely around the bottom and halfway up the sides of
the pan. - Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven.
- Use a teakettle to fill the outer pan with hot water.
- Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
- Remove from oven and allow to cool completely.
- Run knife around the rim of the pan to loosen cake and allow to cool before removing the spring-form pan ring.
- Refrigerate overnight.
Sunday, 19 January 2014
Maria Mind Body Health | Amazing Thin Crust Pizza - Maria Mind Body Health
Maria Mind Body Health | Amazing Thin Crust Pizza - Maria Mind Body Health
tried and tested
tried and tested
Ingredients
- 1¼ cup blanched almond flour (or ½ cup coconut flour) ( I used 1 cup almond flour and 1/4 cup coconut flour )
- ¼ cup Jay Robb protein powder (unflavored, optional)
- 4 TBS Psyllium husk powder (ground into fine powder)
- ½ tsp salt
- 2 TBS grated parmesan
- 1 TBS Italian spices (italian mixed herbs)
- 2 tsp baking powder ( I use soda)
- 2 eggs (4 eggs for coconut flour)- using mixture of almond and coconut flour, I added 4 eggs
- 1 cup boiling water ( a little more)
- butter or coconut oil (for brushing)
- (Toppings of your choice)
Instructions
- Preheat oven to broil. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens and start to stick to beaters.
- To make the crust you can either use a tortilla press like THIS one, or you can use a large pan. If using a tortilla press, place a piece of parchment (I spray with oil to help keep it from sticking) on the bottom of the press. Divide your dough into 8 similar sized balls. Place one ball in the center of the press and place another piece of parchment on top. Close and use the handle to press the dough very thin. Remove from parchment and place on a greased baking sheet or pizza stone. If using a pan, place a ball of dough on a piece of parchment on your counter and place another piece of parchment on top. Use the flat bottom of the pan to press until very thin (about 8-9 inches in diameter).
- Spray the dough or brush with oil (to keep the sauce from making the dough soggy).
- Note: for a crispier crust, you can put the crust under the broiler for a few minutes until it starts to brown and then add your toppings.
- Add your sauce and toppings.
- Place in oven and Broil for 15 minutes or until cheese starts to brown. Makes 8 8-9 inch personal pizzas.
Keto pizza base
- 2 cups shredded mozzarella cheese (I added a bit of colby jack and parmesan as well)
- ~3 tblsp almond meal
- 1 large egg
- 1 tblsp Italian seasoning
- 1 tsp garlic powder
- Pepper/other seasonings to taste
- Your preferred sauce/toppings
- Preheat oven to 450°F
- In a large bowl, add your cheeses and microwave for about a minute and a half, until the cheese is melted. WATCH THE CHEESE. If it gets too bubbly, I suspect it will get hard or rubbery. You want a doughy consistency.
- While the cheese is hot, add in almond meal 1 tblsp at a time and incorporate with a fork. I probably actually used more than 3 tblsp in the end. You're really just doing this for texture, so add to taste and experiment with other low carb flours and meals!
- Once it has cooled down a bit, add in your egg and spices and start mixing well with your hands.
- Grease or spray a large baking sheet or pizza pan.
- Spread your crust mixture fairly thin and into an approximate pizza shape. It should hold this shape while cooking.
- Pop it in the oven for about 6-7 minutes or until golden brown. It will be puffy, gorgeous, and it will TOTALLY look like a real deal pizza crust after baking.
- Pull it out of the oven, loosen from the pan with a spatula, and stick it in the fridge or freezer until it is room temperature or cooler.
- Add sauce and toppings to taste. I found that Walmart's Great Value pizza sauce doesn't have any added sugar and has about ~4carbs per serving, I think? Whatever, I'm broke.
- Bake or broil for another few minutes, until it looks done. I can't presume to tell you what your pizza cooking preferences are. If you broil, make sure to watch it. My crust ended up a little extra brown because I wanted PIZZA. NOW. Still good, though.
Serving size: 2 slices
Toppings: Pepperoni, Sausage crumbles, Mushrooms
source
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