Saturday, April 30, 2011

Og Mudbone Information

LUCAH ADULT CHILDREN GROUP STORY


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What Wheel Is Better Proto Or Eagle

SMA SMA IN ITS LATEST COMMENTS BLOG MAS KATRO

Actually Child school LATEST COMMENTS IN THE BLOG
KATRO MAS is not appropriate, because I made the comment with the link use GABRUD ADULT STORY! But due to poor school children lagi2 idea, it just made this post. Postings which are my comments on postnya MAS KATRO with title SCRIPT CSS ANTI COPY PASTE this. The latest comments like this. MARI be listened ... ※ ee Wah ya mas .. very clever Makasi neh css tips with his anti Copas. Maknyus. But, I'm not ever use anti Copas gini neh. This Oya anti Copas css script specifically for blogspot yes, or to wordpress or other blog eg multiply, blog.com, Hubpages, Weebly, xanga.com or other free blog2 can dipake neh also anti Copas this css script.
Eh nda reasons I like to use a script like this do not ya mas disebutin katro, gini, I think there are going mw nda ngopas my writing mas. Wakakakak. I Tulisane Gurung breast. He


Thursday, April 28, 2011

How Does Running Affect Period

TWO SIDES IN TEACHER PROFESSIONAL


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just copying 'Two Sides to the Professional Teachers' Ratmana Soetjiningrat her, let ..

Up to now the teaching profession less attractive to younger generations. In addition to earning a small factor the teacher giving the impression that static and lacking perspective. A young man who enters the world of education could have raised up to fate since retirees have never changed, still the teacher. Indeed, throughout his career he rose in rank and class pegawaian significant, but anyway its still standing in the classroom teaching. Compare for instance with the Government High School graduate of the Interior (STPDN). The first duty of office may be held Lurah aka Kadesh, but few dozen or so likur years later he had become Regent, Secretary, or at least sub-district head. More striking again in the military. Military Academy graduates only Letda ranking, ahead of full duty could've become General.

completely static condition professorship more narrowed again by civil service rules, including the difficulty of movement to other areas and the closing of structural positions for teachers. In a period of ever prevailing regulations, teachers who pass the selection so the principal must be placed outside the region. Now in the era of regional autonomy instead Principal should be in their own areas. So the narrow horizons of teachers, despite a successful career. The irony was a strategic position in the Department of Education could be occupied by those who are not knowledgeable and experience in education. Continue to Two Sides
Professional Teacher 2


Saturday, April 23, 2011

Why Does Cervix Drop Period

emergency release: Tart with Rhubarb and run away / Rhubarb Meringue


rhubarb1


This is the second special edition of our blog. Special Edition is a recipe that conceptually different from the others, ie. not included in the booklet with the recipes my grandmother. The first time I written about the domestic butter as circumstances warranting, today I write about a cake that no one in my family has ever made, and until recently not even try. However, this recipe is very traditional and karaktersitičan the area where I live now, it could be said that the local specialty, although it makes the whole of Germany, but in fact comes across the border from Alsace. After I tried the tart in a Strasbourg restaurant, so I was thrilled that I realized that I would have to include in a family dessert tradition.

Rhubarb is the peak season, the moment was perfect. I do not know what the rhubarb? Not buy at your market? Perfectly I understand, no I have not tried it until I went to the Balkans. However, my husband says that in the Drava real sweet rhubarb and that his plant known from childhood. I do not know anyone in Serbia who use or grow. Maybe air or land not suitable? Maybe people do not know what to do with it? All that is used only to make this cake, it is reason enough for her separate square meter garden.

If you have a chance to get to the stalks of rhubarb, and so far have not bought them since you have no idea how to save, here are solutions. The recipe I put together from various sources: the dough from the site Gourmandises végétariennes (in German), the rest I've adapted from several recipes for Alsatian rhubarb tart with the Internet.


rhubarb2


needed:


dough

  • 200 g flour 100 g butter
  • one yolk
  • Salt 50 g of fresh cheese (preferably quark )
  • 50 g sugar pinch of salt


for fil

  • 1 kg of fresh rhubarb
  • 200 g sugar 2 egg yolks
  • a whole egg
  • bucket density
  • 200 ml cream
  • vanilla sugar


to flee

  • 3 egg white 120 g sugar pinch of salt


Rhubarb is peeling like celery stalks. The more outer layers removed, the rhubarb will be less acidic. And it is a very acidic plant, so feel free to download the complete outer layer. Stems are light green at the top and bottom reddish. A good part of the red layer will flake off with, but do not be fooled - the green part is just as tasty and pink, so that the color is not important. Cut sticks into pieces 1-2 cm thick. Saved 200 grams of sugar for the filling, take 50 grams and sprinkle over chunks of rhubarb, stir and let sit for 30 minutes. The plant will be in contact with sugar flush (brightest to immediately switch to a strainer).


rhubarb4


Meanwhile, prepare the dough. Knead all ingredients into a smooth dough (save egg whites for fleeing). With the addition of cheese, it will be slightly softer than the traditional shortcrust dough, but time and easier to shape when it comes time to lay it on the tart tray. Leave dough for half an hour to an hour in the refrigerator. Speaking of baking tart, if you have one very shallow metal baking pan with wavy edges, it is better not to make this tart in it than in the molds for cakes. I use a little deeper dish than pireksa (see photo) which is large enough that we filling without spilling when you pour the rhubarb. And then you still have escaped from the top, which slowly rises during baking. Therefore, it is perhaps a better idea to arrange the dough on the bottom of the mold for the cake and 2 to 3 cm along the edge.

Preheat oven to 180 degrees C. In any case, lubricate mold or baking pan with butter. You decide whether to roll out the dough in the shape of the pan or you'll dent it with your hand. I always prefer the latter version because I hate to stain oklagiju the table. Once you have the dough evenly and arrange on the bottom edges of the pan, izbockajte it with a fork and "blindly" bake it ten to fifteen minutes (when it is almost a little darker). Recipes do not require the dough for this tart to oven with no pre-cue, and I I did when I made this tart. However, to put it right again, I'd definitely prepekla solo kora since the end seems a bit "raw" if it fails to do so.


rhubarb3


Spread the rhubarb over the dough and mix the egg yolks and whole egg with sugar and vanilla sugar. Add the cornstarch and cream. Whisk more minute or two and then pour over all the rhubarb and return to oven for 35 minutes. Tart will turn dark and appear to be a "finished" after 20 minutes, but the cream will remain semi-liquid and wonderful to soak in the bark, and rhubarb will be good to bake.

After you remove the tart from the oven, reduce temperature to 100 degrees. Whip the egg whites with snow from a pinch of salt. When the egg whites solidify, gradually add sugar and whisk all the mixer until it is completely solid. You can fill the syringe dessert snow and create patterns of Tartu as ye will, or can easily arrange and align the top, both nice. Return the tart in the oven and dry yet escaped at least one hour (Could be a minute longer). At the end of the cooking can increase the fire to flee got a nice cream color.

Allow the tart to cool, but should remain at room temperature. Enjoy.


rhubarb5



Rhubarb Meringue

This cake has nothing to do with our family's baking tradition, but it is a an ancient and typical dessert in Alsace and Baden. When I first discovered it, I was so impressed, I decided to bake one myself and blog about it, spread the gospel to the say, because rhubarb is practically unknown in the Balkans where most of my blog readers come from.

I adapted the recipe from the German blog  Gourmandises végétariennes (the pastry) and I picked up the rest from various French internet sources. The only thing I'd do differently would be to blind-bake the pastry before adding the filling, while most recipes skip this step. Otherwise, a perfect harmony of fruity sourness, velvety creaminess and crispy sweetness!


For the pastry:

  • 200 g flour
  • 100 g butter
  • 1 egg yolk
  • 50 g quark cheese
  • 50 g sugar
  • a pinch of salt


For the filling:

  • 1 kg fresh rhubarb
  • 200 g sugar
  • 2 egg yolks
  • 1 whole egg
  • 1 Tbsp cornstarch
  • 200 ml cream
  • 1 sachet vanilla sugar


For the meringue:

  • 3 egg whites
  • 120 g sugar
  • a pinch of salt


Peel and cut the rhubarb into chunks. Take 50 g sugar from the amount you've set aside for the filling and mix it with the rhubarb. Leave for 30 minutes so that the rhubarb lets out water.

Meanwhile, knead a soft dough from all the pastry ingredients and leave to cool in the fridge for 30 minutes at least. Use a deeper pie dish to bake this tart, as the cake is pretty voluminous and you don't want it to drip while baking. Butter the pie dish, spread the pastry on the bottom and sides (you can roll it out with a rolling pin). I suggest you blind-bake it for 10 to 15 minutes at 180 degrees C, but it will be just as tasty if you don't.

Spread the rhubarb chunks on top of the pastry. Blend all other filling ingredients and pour the mixture on top of the rhubarb. Bake at 180 degrees C for 35 minutes. Do not panic if your tart gets brown on top - the filling will remain creamy nevertheless.

Take the tart out of the oven and bring down the heat to 100 degrees C. Beat the egg-whites stiff with a pinch of salt, gradually adding the sugar. Beat for another few minutes - you want your meringue to be very firm. Spread the meringue on top of the tart or squeeze it out of a pastry piping bag if you want it to look extra pretty. Dry in the oven for another hour if you want your meringue crispy. If you want it softer, turn the heat up to 120 degrees and bake for 40 minutes.

Leave to cool off completely, but eat at room temperature. Enjoy!



Friday, April 22, 2011

Brian Saunders Andrew Sutton Coventry

beautiful scenery


Children SMA
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Thursday, April 21, 2011

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Saturday, April 16, 2011

Paddle Ferry Boat For Sale

Black loaf / Black Loaf


crna vekna1


Moram da priznam da sam ovom kolaču prišla s izvesnom skepsom. Nisam verovala da je zaista dobar. Then again, I could not be sure that it is not, I had to try it. And it is good that I tried.

What aroused my suspicions were lemon and cocoa in the same test. First, the lemon. My mom does not like lemon in cakes. Poisoned the lemon ice cream as a child and since then not a real cake with lemon (tolerate a little bark of a lemon when you have to smell the donuts or the like). So it's a good part of my childhood and youth passed in bezlimunskom condition. Her prejudices are passed on to me and treats with lemon for no reason I felt something inferior. And that was the case for years. However, citrus is the back door started to come to my palate. I remember that Mickey bought a fruit yogurt Froop flavored with lemon, so I tried it at his urging, and now I do not like any other except that Froop limunkastog. My friend once served sorb lemon that I almost did not refused to eat, so I eventually liked. In fact, there is no fresher and lighter taste, lemon is the essence of all "fruit" that exists in cakes.


crna vekna4


Although still very fond of making cakes with lemon (use the opportunity to once again preproučim recipe my grandmother for koh lemon, my favorite intimate recipe on this blog) I had to pick up eyebrow when I saw it go into the black loaf and lemon and cocoa. OK, chocolate fruit is something that works quite OK, but now we can think of no cake in which the lemon and chocolate that is. Cocoa happily paired (orange is another story). That instead of lemon "second fiddle" for example, coffee, there would be no doubt. Thus I was half prepared to throw a cake in the garbage if it turns out that the bizarre or otužnog taste.

But, first I made it, and it thus:


  • 3 eggs cup sugar
  • 100 g butter
  • tablespoon fat
  • juice and rind of one lemon
  • 3 / 4 cup milk
  • hands dry Grape
  • half of baking powder
  • tablespoons cocoa 2 cups flour

crna vekna rukopis


Preheat the Oven to 180 degrees. Bread mold are overlaid bakpapirom. Separate the yolks from egg whites, so whites umut whites and put in the fridge, and the foam umut yolks with sugar. This compound added to butter, lard, lemon, milk and raisins. In a separate bowl the confused flour, baking powder and cocoa. At the end of the liquid ingredients are blended with dry umut. In this mixture with a spoon to gently intervene whites, all extradite the mold and bake for about 40 minutes. Try a toothpick when you think that the loaf over.

Allow to cool and cut the bread knife.


crna vekna3


What I changed: I put two tablespoons of cocoa instead of one. I am sure that the cake was just as good with one, but I love a little stronger flavor of chocolate, and I wanted to make sure that the cake is very dark (well, brown). I am also in egg white, and I have Mutila, put a pinch of salt . At the last moment turned out to have baking powder in the house, so I replaced a flat teaspoon of baking soda .


crna vekna2


Verdict: The cake is very interesting. Soft and juicy, almost to not crumble. Lemon gives a fruity note (but not dominated) and reduces harsh sweetness of raisins, raisins and since there are not many, black cake loaf is ideal for those who generally do not like. However, do not be omitted entirely, as they play a fairly important role in this unusual story. Because of the relatively small amount of sugar (I used brown), the cake is not too sweet, allowing secondary aromas to come to the fore. Who likes the sweeter, you can sprinkle icing sugar on the end of the ballad.


crna vekna5



Black Loaf


One of the oldest recipes in my grandmother's book, the black loaf is an unusual crossover between a chocolate and a fruit cake. To begin with, I was a little skeptical about mixing lemon and cocoa (and milk!) But it all ended well. The result is Primarily a chocolate cake with a distinct fruity notes. However, because Raisins make less sour lemon and lemon makes Raisins less sweet, this fruity note isn't distinctly lemony or raisiny, it's their happy love child.

I made some slight alterations to the original recipe, notably adding two tablespoonfuls of cocoa instead of one and a teaspoonful of baking soda instead of a sachet of baking powder because I had run out of the latter.


  • 3 eggs
  • 1 cup sugar
  • 100 g butter
  • 1 Tbsp lard
  • juice and zest of one lemon
  • 3/4 cup milk
  • 1 handful raisins
  • 1/2 sachet baking powder
  • 2 Tbsp cocoa
  • 2 cups flour


Pre-heat your oven to 180 degrees C. Line a bread mold with greaseproof paper. Separate egg yolks from egg whites. Beat the egg whites stiff and leave them in the fridge. Beat the egg yolks with sugar, adding lard, butter, lemon and milk. Mix the dry ingredients in a separate bowl and add them to the liquid ingredients. In the end, fold the egg whites into the dough and bake for about 40 minutes (prick with a toothpick to test whether the loaf is done).

Leave to cool and cut with a bread knife. Enjoy with a cup of strong coffee!

Monday, April 4, 2011

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14:03 maljon x = watch Game of Thrones snikpika

Have you already seen? But you have not? But do not you? But you keep?

Ježešna how HBO cuttle us through the publication of material from the upcoming nadserije Game of Thrones . Yesterday the light of day ugledalo 14:03 minute of the first part, which will be my (and yours, I hope) TV screen to fill the 18th April. Prvihštirinajstinšemalominutserijepomojinajljubšifantazijskiknjigikipresegažanrskapričakovanja. Oježešmarija.

Photo: HBO
I was a little afraid that I will be disappointed. The book A Game of Thrones is a deep, extensive and completed the story, which is part of a long and evolving book series A Song of Ice and Fire from the pen of master George RR Martin (the gods give him long life, still waiting for three books). Fantasy here is not cheap type that struck a more general audience or reader-oriented, and sworn fans of the genre. (This does not include the few patients who, despite a love of quality for several months quite happily read Goodkinda. Each has its Slovenian news.) Max thanks a n-dimensional characters, complex story, for which they are in consideration (specifically, seven years for one buklo, and even a few months will be) and the story of epic proportions. Now you, as the joke bit, suppress the small screens.

And here is Kleč. Book lovers will react negatively? Will they tear a lot and then tried to collectively forget that it ever existed? I very much doubt. Since at least the beginning of looking loyal book, not only in the selection of players and text conversations, but in something else. Was captured the same feeling. At least for the poor fifteen minutes we were moved to the north Westerosa and the whole thing probably did as much as possible , plastic , law. Bite is as demanding as it is just the prologue and Branovo section for those whose approach is not close to fantasy, a little too extreme, supernatural and, Well, TV. Maybe someone from the non-fantasy-enthusiastic spectators really bounced. Connoisseurs and lovers of books, in my opinion, Sun Hell, since we have all of them zadevščino for many hours re-playing.

Otherwise, what word, see and evaluate themselves . This time I will not oppress the video content, deserves the full screen of your calculator.

All my love, just snow Sun Nasprejan looking. The shooting at Northern Ireland before the real winter, what else they have left.
I wanted to be a little smart, but someone beat me . Very same one, as even some critics and writers, won the first six episodes on demand. My fovšija knows no bounds. :)