https://mirodk.dou-jin.com/ Mon, 15 Feb 2016 08:52:28 GMT ja © Ninja Tools Inc.
It’s Friday AND it’s just two weeks until Christmas. So do you know what that means?

It’s cocktail time!!!

And not only do I have a great cocktail recipe to share with you today. But I’ve also got a recipe for an easy to make homemade liqueur. Hip hip hooray!

The inspiration for this intoxicatingly delicious post (see what I did there?) comes from my friends at Lavazza, who sent me some of their Gran Selezione and asked me to come up with a way to spread some #LavazzaCheer with my friends and family this Holiday season. So I decided to make a Homemade Coffee Liqueur, because I knew it would make a great gift for any cocktail lover, coffee aficionado or hostess with the mostess.

And because you can’t just give someone a bottle of homemade liqueur without a suggestion for how to use it, I created this Coffee Dark and Stormy recipe (with a tangerine twist instead of the more traditional lime garnish) to go along with it. Move over Martha Stewart. There is a new blonde lady in town!

The coffee liqueur is super simple to put together, but it does take a few days to complete the whole process. So you might want to get started on that, like, now. Just saying.

For more ideas on how to spread LavazzaCheer this Holiday season, be sure to follow along with Lavazza on Facebook, Twitter, Instagram and Pinterest. And if you make my Homemade Coffee Liqueur and have some awesome ways to use it (I’ll give you another hint: try adding some to a porter or stout beer!) come back and tell me all about it!]]> homemade https://mirodk.dou-jin.com/Entry/14/ Mon, 15 Feb 2016 08:52:28 GMT mirodk.dou-jin.com://entry/14 ecig wholesale. Add chicken tenders and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.
In medium bowl, combine cucumbers, shallot, and rice vinegar; season with salt and pepper and let marinate while you finish chicken genuine ecig.
In shallow baking dish, whisk together flour and remaining half seasoning mix and season with salt and pepper. Working a few pieces at a time, remove chicken from buttermilk marinade, letting excess drip back into bowl, and dredge chicken in flour mixture, pressing gently to adhere, then transfer to a parchment-lined baking sheet.
Heat oil in a large heavy skillet over medium-high heat you beauty. Working in batches, being careful not to overcrowd skillet, cook chicken, turning once, until golden brown and cooked through, about 2 minutes per side. Transfer to wire rack set in a rimmed baking sheet and season with salt.
Finely grate lemon zest into medium bowl, then halve lemon and squeeze juice into bowl. Add yogurt, season with salt and pepper, and stir to combine.
Serve chicken strips with yogurt sauce and cucumber salad.]]> のはゃひのね https://mirodk.dou-jin.com/Entry/13/ Tue, 08 Sep 2015 06:35:53 GMT mirodk.dou-jin.com://entry/13
“Mrs. Meade usually comes over at night,” answered Scarlett, glad to change the subject “But she couldn’t tonight Phil, her boy, is home.”
　“What luck,” he said softly, “to find you alone ”
　Something in his voice made her heart beat pleasantly faster and she felt her face flush. She had heard that note in men’s voices often enough to know that it presaged a declaration of love. Oh, what fun! If he would just say he loved her, how she would torment him and get even with him for all the sarcastic remarks he had flung at her these past three years. She would lead him a chase that would make up for even that awful humiliation of the day he witnessed her slapping Ashley. And then she’d tell him sweetly she could only be a sister to him and retire with the full honors of war. She laughed nervously in pleasant anticipation Dining and health food in Hong Kong.
　“Don’t giggle,” he said, and taking her hand, he turned it over and pressed his lips into the palm. Something vital, electric, leaped from him to her at the touch of his warm mouth, something that caressed her whole body thrillingly. His lips traveled to her wrist and she knew he must feel the leap of her pulse as her heart quickened and she tried to draw back her hand. She had not bargained on this—this treacherous warm tide of feeling that made her want to run her hands through his hair, to feel his lips upon her mouth mask house.
　She wasn’t in love with him, she told herself confusedly. She was in love with Ashley. But how to explain this feeling that made her hands shake and the pit of her stomach grow cold?
　He laughed softly Business School Ranking Hong Kong .
　“Don’t pull away! I won’t hurt you!”
　“Hurt me? I’m not afraid of you, Rhett Butler, or of any man in shoe leather!” she cried, furious that her voice shook as well as her hands.
　“An admirable sentiment, but do lower your voice. Mrs. Wilkes might hear you. And pray compose yourself.” He sounded as though delighted at her flurry.
　“Scarlett, you do like me, don’t you?”
　That was more like, what she was expecting.
　“Well, sometimes,” she answered cautiously. “When you aren’t acting like a varmint.”
　He laughed again and held the palm of her hand against his hard cheek.
　“I think you like me because I am a varmint. You’ve known so few dyed-in-the-wool varmints in your sheltered life that my very difference holds a quaint charm for you.”
　This was not the turn she had anticipated and she tried again without success to pull her hand free.
　“That’s not true! I like nice men—men you can depend on to always be gentlemanly.”
　“You mean men you can always bully. It’s merely a matter of definition. But no matter.”
　He kissed her palm again, and again the skin on the back of her neck crawled excitingly.
　“But you do like me. Could you ever love me, Scarlett?”
　“Ah!” she thought, triumphantly. “Now I’ve got him!” And she answered with studied coolness: “Indeed, no. That is—not unless you mended your manners considerably.”
　“And I have no intention of mending them. So you could not love me? That is as I hoped. For while I like you immensely, I do not love you and it would be tragic indeed for you to suffer twice from unrequited love, wouldn’t it, dear? May I call you ‘dear,’ Mrs. Hamilton? I shall call you ‘dear’ whether you like it or not, so no matter, but the proprieties must be observed.”
　“You don’t love me?”
　“No, indeed. Did you hope that I did?”
　“Don’t be so presumptuous!”
　“You hoped! Alas, to blight your hopes! I should love you, for you are charming and talented at many useless accomplishments. But many ladies have charm and accomplishments and are just as useless as you are. No, I don’t love you. But I do like you tremendously—for the elasticity of your conscience, for the selfishness which you seldom trouble to hide, and for the shrewd practicality in you which, I fear, you get from some not too remote Irish-peasant ancestor.”
　Peasant! Why, he was insulting her! She began to splutter wordlessly.]]> 未選択 https://mirodk.dou-jin.com/Entry/12/ Fri, 24 Jul 2015 02:01:40 GMT mirodk.dou-jin.com://entry/12
I strongly believe that it is rather important to be a good listener. And although I have become a better listener than I was ten years ago, I have to admit I'm still only an adequate1 listener.
 
Effective listening is more than simply avoiding the bad habit of interrupting others while they are speaking or finishing their sentences PCoIP Protocol Technology. It's being content to listen to the entire thought of someone rather than waiting impatiently2 for your chance to respond. In some ways, the way we fail to listen is symbolic3 of the way we live. We often treat communication as if it were a race. It's almost like our goal is to have no time gaps4 between the conclusion of the sentence of the person we are speaking with and the beginning of our own. My wife and I were recently at a cafe having lunch, eavesdropping5 on the conversations around us. It seemed that no one was really listening to one another, instead they were taking turns not listening to one another Zero Moment of Truth.I asked my wife if I still did the same thing. With a smile on her face she said, "Only sometimes." Slowing down your responses and becoming a better listener aids you in becoming a more peaceful person. It takes pressure from you. If you think about it, you'll notice that it takes an enormous6 amount of energy and is very stressful to be sitting at the edge of your seat trying to guess what the person in front of you (or on the telephone) is going to say so that you can fire back your response. But as you wait for the person you are communicating with to finish Office furniture supplier, as you simply listen more intently7 to what is being said, you'll notice that the pressure you feel is off. You'll immediately feel more relaxed, and so will the people you are talking to. They will feel safe in slowing down their own responses because they won't feel in competition with you for "air time"! Not only will becoming a better listener make you a more patient person, it will also enhance8 the quality of your relationships. Everyone loves to talk to someone who truly listens to what they are saying.]]> 未選択 https://mirodk.dou-jin.com/Entry/11/ Tue, 09 Jun 2015 04:09:34 GMT mirodk.dou-jin.com://entry/11
Tonight was an easy dinner from start to finish.  Five ingredient sticky sesame chicken.  You may be able to You Find spy my foil pan below making clean up a breeze too!

I started with boneless skinless chicken thighs which, in my opinion are the be-all and end-all of chicken.  Way YouFind more flavor than the ho hum breast meat and super moist.  I have yet to over cook a chicken thigh.  And guys, I have been know to leave them in there a long time!

Just place them all in a foil Metro Ethernet pan lined with parchment paper.  Parchment is your best kitchen friend.  Nothing sticks it, not even thick brown sugar based sesame sauce.  Definitely friends on with Parchment!]]> heruni https://mirodk.dou-jin.com/Entry/10/ Tue, 28 Oct 2014 03:21:32 GMT mirodk.dou-jin.com://entry/10
By now you know I have issues with some vegetables still even as an adult.  If you compare my childhood vegetable intake to my adult vegetable intake it’s drastically different.  Growing up the only vegetables I would even consider eating were corn, potatoes and canned peas – ONLY canned peas. Anything else you would have thought by the squinched up face I made that you were trying to give me poison.  I wanted no parts of anything else.  Now there’s not a day that goes by that I’m not nomming on a raw pepper – red, orange or yellow though never green.  To me green peppers are bitter.  I crave jicama, love raw carrots (still hate them cooked), onions… yes ONIONS (not raw) are my friend.  Like caramelized onions are incredible. And let’s not forget about Brussels Sprouts!  They actually don’t suck!  I’ve featured them in numerous dishes and salads.  My shaved Brussels Sprouts salad is one of my favorites to date!

But… I still have issues with tomatoes.  Like I love tomato sauces and stuff like that but tomatoes in a chunk form… *shudder*. They just bother me.  And oh dear God if one is raw and I bite into it by accident I honestly think I’m going to die.  LOL  Well okay maybe it’s not quite that dramatic but I have issues with raw tomatoes.  Now I have grown up to the point where if they are on a white pizza and roasted that I’ll eat them.  I think it’s because that liquidy crap inside has dried up and ceases to exist.  It’s the no-squish factor. Yeah I know, I’m weird but we all have our own idiosyncrasies.

Well I was bound and determined to incorporate more tomatoes into my diet.]]> のはゃひのね https://mirodk.dou-jin.com/Entry/9/ Fri, 18 Jul 2014 05:32:37 GMT mirodk.dou-jin.com://entry/9
A quick post to share with you this banoffee pie recipe which I loved. Even the most vegan/raw food sceptic immediately told me, after his first bite, to register a patent for it. There is absolutely nothing fancy about it : just light, fresh, simple vegan and raw ingredients.

You can make this dessert with any nuts you want (walnuts, cashews, macadamias, or a mix) and even try to make it nut-free by using sunflower seeds (I suspect it to taste very good).
It's best to use Medjool dates for the caramel as they yield a particular caramel-y flavour but any soft dates will do (or pre-soaked dates if they're a bit dry) : as you can see I've used Deglet Noor  for the base as they're cheaper.
Now, about the coconut whipped cream and the chances of uncanny cans, I'm afraid I'm not in the known. I usually buy the coconut milk that has the highest percentage of fat. It works. Sometimes it fails (and I freeze the faulty coconut cream for later uses). Try to buy organic or coconut milk that is not packed with too many stabilisers.]]> のはゃひのね https://mirodk.dou-jin.com/Entry/8/ Fri, 20 Jun 2014 01:50:22 GMT mirodk.dou-jin.com://entry/8
In my mind, hot summer days always call for deliciously cooling treats like ice cream and frozen yoghurts. So I dust off my ice cream maker and clear a permanent space for it in the freezer. Well permanent until sometime well into the autumn.
Then I get creative with frozen yogurt combinations. Mini chefs definitely have their own ideas too which somehow always seem to involve raspberry. This year I was determined to beat all my previous frozen yoghurt creations.

I literally went into the pantry and looked though all the things that I would not automatically pair with cool sweet treats. And there they were – those rather loveable black sesame seeds. OH had a rather incredulous looks on his face when he saw ingredients on the counter top.
This is a pretty simple recipe actually with only 3 ingredients. Crushed toasted black sesame seeds, a dribble of honey and good Greek yoghurt like Total Greek –  throw them in an ice cream maker, and sit back and watch as this deliciously different toasted black sesame yoghurt comes out.

OH’s verdict – I would eat this again – high praise. Should I add in lemon. Nope. Should I add in more honey, nope Bintu, I would leave it exactly as is.
So I left it as it and I love it.]]> definitely https://mirodk.dou-jin.com/Entry/7/ Fri, 20 Jun 2014 01:41:41 GMT mirodk.dou-jin.com://entry/7
Recently, I perfected my southern drawl in Georgia. As a Texan, we have our own twang to the way we talk but nothing like our friends to the east and I was crazy excited to get a chance to visit Georgia and get my deep south on Necklace online. I was there to witness the famous Vidalia Onion harvest, thanks to the Vidalia Onion Committee, and was it ever an experience. I’ve been on quite a few farm tours and I have to say, it was a treat to have such fabulous hospitality and open arms as we found from the farmers in Vidalia. They’re fiercely proud of what they do and not afraid to take you in to show you why they love their fields elyze好唔好.

For the harvest, we stopped by McLain Farms, a family run Vidalia Onion farm. The McLain’s have been growing onions since 1985 and have both conventional and organic varieties. I instantly fell in love with the farm — it’s simply gorgeous. While I was there I discovered a few interesting facts about onions, especially Vidalia Onions. For example, what makes an onion a Vidalia onion is the perfect combination of weather and low sulfur soil that Vidalia has to offer. This creates a sweet delicious onion perfect for grilling, baking, roasting, eating it plain and simple, and even hand pies. Yes, hand pies Managed Security Service.]]> のはゃひのね https://mirodk.dou-jin.com/Entry/6/ Mon, 26 May 2014 06:50:03 GMT mirodk.dou-jin.com://entry/6
These are a few tricks and tips to make the perfect fried rice.

You need a large wok or frying pan that has enough space for rice to move around.  You need to be able to toss the rice and other ingredients while cooking.  When you put too much rice and ingredients, the fried rice will form a big clump so I highly recommend to cook for 1-2 servings at a time Maggie Beauty.

Heat: Fried rice at the restaurant tastes good because it has that smoky flavor from the high temperature and the seasoned wok.  Cooking over high heat is required and a layer of oil on a hot surface will form a non-stick coating on the wok.  If the wok is not hot enough, rice will start sticking everywhere.  Since you will be cooking on high heat, please make sure all the ingredients are prepped and ready to toss in.  FYI, if you decide to use a non-stick frying pan, don’t use high heat as you will ruin your pan Maggie Beauty.

First of all, you will need a decent amount of oil to cook fluffy egg.  I know you might prefer to use as little oil as possible.  But at the same time, you don’t want your fried rice to stick on your pan and ruin your dinner right?  Don’t worry about oily egg because later on when you add the egg back in the wok, the oil on egg will coat the rice and help rice separate from each other.

You can’t make fried rice with freshly cooked rice.  Use day-old cold rice because it is more firm and has no excess moisture so it will separate and won’t be mushy.  However, if you don’t have leftover rice in hand, make rice ahead and let the rice cool to reduce the moisture content Maggie Beauty.]]> のはゃひのね https://mirodk.dou-jin.com/Entry/5/ Mon, 26 May 2014 06:32:34 GMT mirodk.dou-jin.com://entry/5