Create My Own Wrestling Singlet

Decisions


A time ... noooooooooooooooooooooooooooooooooooo? Going back a bit

my life, not that I had not before, I spent much of this year to a very special person with whom I had a very beautiful, with all its ups and downs. Mayra, thanks for everything, really. I love you and never forget you never ... unless I get Alzheimer's, in which case the brain deprived me access to my memories, nothing more.

As I said, returning to my life, all the buddies and work more seriously, to put it in some way, I have found something that I no longer possible to plug: I like working in web, yes. I like things to be functional and attractive, too. I like the internet, too. so viscerally hate is to see how all this is not directed to the web, to the fun, functionality or the view that technology can provide. focuses on trade, the bastard sales, business birthed in the ass to sell, money. nothing more.

and I do not want any more part of a system rather than provide solutions to needs or applications that help or entertain, worship the business model to implement any solution, or anything else, raises first and always, the question of "how much?" Ergo

soon reorientaré my life to my real interests: digital animation, drawing, music. literature gives me almost by itself, plus it helps me exercise more imagination that livelihood ... like all the arts to all artists in this country except to "artists" business and commercial ... fucking bitches!

thanks.

Boiing Chicken And Then Barbecueing

Saturday was the birthday of my mother and as good as it is very sweet tooth (where did she would have inherited?), Could not miss, after a good meal, a cake. As had many egg whites, I decided to do something with meringue. The chosen: a strawberry dacquoise.

The dacquoise is a French dessert that is usually done with almond meringue, whipped cream or "buttercream". Its name comes from the word dacquoise , meaning "from Dax, which is a small town in France. Usually accompanied with fruit acid or not so sweet to contrast with the sweetness of the meringue. Is a fine and delicate dessert; easy to do but takes time and dedication.

This dessert is made with a French meringue, as it is firm and ideal for baking and shapes and forms. The other two types of merengue, the Swiss and Italian are soft, and are used for fillings and toppings.

STRAWBERRY dacquoise

Ingredients
* French Merengue clear

7 260 grs. * Fill

sugar

800 grs.
disinfected and cleaned strawberries 2 cup button.
whipped cream 1 tsp. vanilla


Preparation 1. Lining 2 trays with waxed paper star or draw 4 circles (two in each tray) of 20 cm in diameter.
2. Preheat oven to 140 ° C.
3. Beat egg whites at high speed until soft peaks form. Add the sugar gradually, a tablespoon at a time, until whites form stiff peaks.
4. Add the almonds so bound.
5. Gradually fill with the mixture without duya sleeve, only the coupling, and draw circles (spiral, like a snail shell) or with a spatula.
6. Any remaining meringue can be made with a duya strips. Bake in the last 30 minutes of the discs.
7. Baking trays in 2 racks for 30 minutes. Relocate the trays and bake for 30 minutes or until golden.
8. Turn off the oven and let dry in oven for about 10 minutes.
9. Cool another 10 minutes out of the oven and peel the paper discs.
10. If you are not going to take away, can be stored in a tightly sealed bag at room temperature for 4 days.
11. Slice 400 grams. strawberries, sliced \u200b\u200bnot too thin.
12. Whip cream with vanilla to soft peaks form.
13. Place a disk, add a little cream and then some sliced \u200b\u200bstrawberries.
14. Top with another disc, but cream and more strawberries.
15. Place the third disc, but the remaining cream and strawberries.
17. Cover with the last record and add the remaining cream.
18. Garnish with the other 400 grs. strawberries, halved tail.
19. If there was meringue strips, cut into small pieces and glue around the edge of the upper disc.

Refrigeration is recommended for about 4 hours for the meringue to soften a bit and are easier to split it without breaking.

is advisable to eat the dessert the day because if you do not wash much. To avoid this, we can spread a little chocolate (to taste) in each of the disks to create a thermal layer and avoid wet meringue with cream and strawberry juice.

Hope you like it.

A kiss.

Image Carriage Diaper Cake

STRAWBERRY AND BLUEBERRY APPLE PIE

a couple of months ago I got an English book of 100 different recipes for apple pies. The truth is that I was amazed and could not stand the urge to get down to work. The result ... Delicious! Well, a couple of days or the crumbs left. Here I bring

the recipe. Enjoy it:)

APPLE AND BLUEBERRY PIE (Blueberry Apple Lattice Pie)
recipe book "Apple Pie Perfect" by Ken Haedrich

Ingredients

* Base (All-American Double Crust)
3 cup button.
flour 2 tbsp.
sugar 3 / 4 tsp.
salt 3 / 4 tza,
cubed butter 1 / 4 tza.
shortening into cubes 1 / 2 tza.
cold water * Filling
7 cup button. apples, peeled, cored and sliced \u200b\u200b(preferably Granny Smith)
2 cup button.
fresh blueberries 1 / 2 tza.
sugar 2 1 / 2 tbsp.
flour 1 / 2 tsp.
ground cinnamon 2 tbsp.
lemon juice * For varnishing

Milk Sugar

Preparation

* Base
1. Sift flour and salt in large bowl.
2. Add sugar.
3. Mix everything by hand very well.
4. Scatter butter over dry ingredients and mix using 2 forks or with a special scratch.
5. Work the mixture until it has a point as coarse sand.
6. Add shortening and continue working until you have a point of sand.
7. Add half the water and mix gently with a fork to lightly moisturize.
8. Add remaining water slowly stirring the mixture so bound.
9. Add more water if necessary until the dough is compact.
10. Divide mixture into two parts (one slightly larger than the other) and refrigerate wrapped in plastic bags for about an hour.
11. Roll out the larger portion into a circle (lightly floured surface where it spreads to prevent sticking) to fill a mold of 25 cm. in diameter.
12. Using the roller, move the circle to the mold, ensuring it is focused. Refrigerate.
13. With the other hand, stretch into a rectangle about 30 x 24 cm. Using a knife or pizza cutter, cut 8 strips of 30 X 3 cm. Book.

* Fill
1. Mix the apples, half the blueberries, sugar, flour, cinnamon and lemon juice in a bowl.
2. Preheat oven to 200 ° C.
3. Fill the pan with the pasta that was left in the refrigerator.
4. Place the remaining blueberries to the top and not mixed (so that at this time to put the lattice, can be some blueberries to the top so decorative).

* Join
1. Arrange over filling the 8 strips of pasta to taste. (You can put 4 and 4 or 5 and 3).
2. Glue the edges with a little milk. Brush with milk and sprinkle sugar lightly.
3. Bake for 25 minutes.
4. Remove pie from oven and cover with foil.
5. Lower heat to 190 ° C and bake for 60 minutes or until top is lightly browned.
6. Cool on a rack at least one hour before departure.

And as for my taste, the best friend of the apple is the vanilla ice cream, to use a giant ball and enjoy without remorse ...

A kiss.

Prom Dresses Fifty Dollors And Under

GOMINOLA (or gummy) SUGAR-FREE

enjoy Jellies How much sugar perooooo tieneeen ... So, to not close our eyes and eat without remorse, I pass this recipe for sugar-free gums. As hose connections are not as normal, but still are very rich.

GOMINOLA (or gummy) SUGAR


Ingredients 10 grs.
gelatin 30 grams. SUGAR-FREE-flavored gelatin or
LIGHT 250 ml.
water 4 tbsp. Canderel
splenda or sunflower oil for greasing pans


Preparation 1. Boil water.
2. Add the splenda, gelatin and gelatin. Stir constantly to avoid lumps, until all dissolve completely.
3. Remove from heat and stand for 10 minutes. Will form a layer on the surface of the gelatin should be removed using a spoon to the gums become transparent.
4. Grease the mold slightly to remove the gums more easily.
5. Pour mixture slowly into the molds (Which are preferably silicone) and let stand at room temperature a couple of hours.
6. Unmold.

A kiss.

What Should I Ask People To Bring To A Party

GOMINOLA or gummy

few days ago I saw a recipe for jelly beans (or rubber bands here in Mexico .... a mess!) In the blog of Anna and what it looked Sencillito I decided to make ... Of course, after she kindly answered some questions I had (as the weight of the envelopes of gelatin because we know that vary presentations that sell in supermarkets). The result, some sweets flying in no time.

GOMINOLA
to see Anna gums click here


Ingredients 1 packet gelatin flavor ( I put strawberry jelly grs.de 87)
2 packets powdered gelatin neutral (I put 20 grs.)
200 ml. water, juice or milk (should be twice the weight of the gelatin flavor ... I put 180 ml. of water)
300 grs. sugar (should be three times the weight of the gelatin flavor ... I put 260 grs.)
little more sugar for finishing
Sunflower oil for greasing pans

Preparation
1. Boil water with sugar.
2. Add the gelatin and gelatin and stir rapidly with a spoon until it is undone. Ensure that no lumps.
3. Remove from heat and let stand 10 minutes. After this time will form a thin layer on the surface of the gelatin must be removed with a spoon so that the jellies are transparent.
4. Lightly grease using a brush molds. This will help the jelly beans will not stick and easier turning out.
5. Pour the mixture into molds carefully and let stand at room temperature (recipe says 12 hours but I have curdled in just a couple of hours).
6. Unmold and roll in sugar.

I took over The molds used to make chocolates. I recommend that better use silicone because it took a bit of work turning out. They can also fill a glass Pyrex mixing (also greased) and cut shapes with the help of cookie cutters. A

went through the sugar gums refined to a much finer finish, while others left it to the natural for those who would not so sweet and I must say the best were those that went through miguelitos powder (the chili powder, sugar ).... mmmmmm .... Simply delicious!!

A kiss.

Calorie Intake During Period

THE RIDER: FONDANT Marshmallow and 4 SEASONS CAKE

roast advantage that was home this weekend to celebrate the birthday of JC, I made a cake with the famous marshmallow fondant (or clouds, or candy). The truth is that they were 3 trials: the first time the fondant was grainy, the second time when I am very tough stretch and started to crack (I think I had too much sugar) ... The third was better ... only time to cover the cake began to break into the top .... ahhhhhhh ... As we had neither time nor more marshmallows and had to leave so I had to improvise and just plug the holes with some details ... I'll have to try again.

I appreciate the help of Silvia's Blog megasilvita . I recommend you visit your page as their cakes are beautiful plus it has the perfect recipe for elaboration. This woman is an angel:) And I promise not to leave the fondant to side and try again. How will I earn?

CLOUDS fondant (marshmallow)
Mila recipe (for a recipe in The Blog megasilvita da click here )

Utensils, Bowls, shovel wood, bark.

Ingredients

Marshmallows (I use 500 grs.)
Twice the weight of marshmallows powdered sugar (in this case I took care less because the mass could not stand it ... I used 750 grs. )
a little water or essence to taste (I used 2 1 / 2 tbsp.)
dye margarine

Preparation

1. Despite marshmallows and sugar. Sift the latter very well.
2, 3 and 4. Place the chopped marshmallows (to get rid more easily) in a bowl (greased with a little margarine which will help prevent sticking as the mixture) and melt in double boiler or microwave (gradually and checking the times to prevent burning). Add a little water to moisten slightly. As I was going to occupy one color for all the fondant, I have droplets of dye at this time.
5. Put some sugar in a bowl and make a video. Reserve the other side to keep adding little by little and it is better to have to add if needed to remove.
6. Pour malaviscos at the source and begin mixing with a spoon or wooden paddle.
7. While mixture will gradually adding sugar. The mixture will begin to be getting heavier. When it is impossible to follow mezlcando with the spoon, it can roll on the table or help with the help of a scraper in the same bowl. We can use your hands but you should untarnos a little margarine (as if we were cream) so it does not hit us mix well.
8. Add the remaining sugar.
9. Knead until mixture has consistency of clay and does not stick to the table or hands. Save in a bag tightly capped and kept at room temperature.

cake I made the 4 seasons (by the way, as I never found the recipe I decided to improvise and I must say that the result was wonderful .... the consistency is like pancake and flavors, 100% natural, make the perfect combination.) Since I wanted the cake I made 3 different sizes floors (16, 20 and 24 cm). Are matched well and takes away the belly that they did during baking.

Arrange cakes on each other (as I drove a skewer sticks in the middle holding the 3 for them not to move). Covered them with whipped vanilla fondant to stick (I did not attention to avoid sugar was very sweet).

extending be fondant starts to sprinkle a little powdered sugar on the table to prevent sticking. It should be thin as a tortilla gugante to reach cover 3 floors.

It will gradually cover the fondant on the cake by pressing it lightly to stick. Prevents folds and creases are stretching over the cake and smoothing. Cut the remaining surplus. This picture is the second fondant I did, but I was a little Rues, leaving a crease that could never take ... So I removed it and made another one that was better (the coffee that comes in the first picture).

Now with the flowers and leaves, covered it all defectitos they left. In the bowl of chocolate raisins accommodate some stones seemed to cover the bottom of the cake. The doll is made of fondant and the bike as a toy, because it gave me time to make pasta.

I recommend not to store in the refrigerator because the moisture can damage it and it becomes very hard. And if you will one day serve then it should store the cake in a sealed plastic bag so it does not make the air hard.

I hope you like it.

A kiss.

Vintage Health Worksheets

AIG and something about my

This year, the sweet Ana Temptations Delicias and organizes the Gourmet Invisible Friend (AIG) 2009. I had not the slightest idea what that was, but I saw some pictures of the event last year and immediately wanted to participate because I know that all is the incredible happened. On November 1 came to my email data from my invisible friend and because I have a few days to investigate what you like and buy her gifts:) Well, how I want to also give some clues of what I like to ease things a little bit to the little person going to give me, here I go ... :)

* I love cooking, especially pastry (sugar alive !!!). * Sweet sweet
dulceeessssss ...
* I love, love, I'm super mega fan of chocolate and coffee.
* I love Italian cuisine.
* For a couple of years I've become super fan of tea (especially of fruit and mint) and teapots.

* I love sushi and Japanese food. I have no bowls or sticks or any of that stuff.

* I'm addicted to cheese: P

* I love ice cream.

* I do not like nopales or slimy things ... iuc.

* I am not allergic to any food.

* I just bought a donut-shaped mold of chrysanthemum flower that's great for pancakes and shalt not need to adorn and would like some others.
* just breaking my white rectangular dish and can not find another: ((For details see my entry of the muffins .... there you can see still alive).
* I love to have a red or Filipino details that color.
* I have a red KitchenAid .. so we welcome utensils that color:)
* I love cats.
* I like crafts and traditional objects and other unusual places.
* I am always cold (but winter is my favorite season).
* I like hats and scarves or pashminas.
* I love being pampered jiji.
* I like things simple but unique.
* First of all, I prefer the convenience.
* I love surprises.

Well, I hope I have helped who played and hopefully will not have complicated the life ...

Greetings to all and a kiss.