Sunday, February 27, 2011

Solve For A Rate In A Annuity

February: Panna Cotta and Biscuits Florentine

The Daring Bakers February Challenge : Panna Cotta and Biscuits Florentine

February The challenge was designed by Mallory, of A Sofa in the Kitchen . Since Panna Cotta is quite easy to do, and the idea was to pose a challenge ;-), was added Florentine cookies, and you have to admit that these were not so easy to make :-)



Blog-checking lines: The February 2011 Daring Bakers' challenge hosted by WAS Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from Giada De Laurentiis recipe Florentine Cookies and Nestle.

Here I leave with a prescription under the Panna Cotta with two different jams that I liked, but the pain is that I could not find the fruit (or frozen) I needed, so I just did them with raspberry jam. The next time I do it properly!


The cookie recipe I will not put ;-) I do not convinced, though I may simply not saliesen well. Spread too despite following all instructions carefully. Anyway ...


Panna Cotta
240 ml of milk (whole)
15 ml of gelatin (7 grams or 1 packet)
powder 720 ml cream 80 ml

honey 15 g sugar
a pinch of salt


Pour the milk into a bowl and sprinkle the gelatin well spread ( make sure the bowl is cool by putting it in the fridge a few minutes before). Let stand 5 minutes to soften gelatin.
Pour the milk into a saucepan and heat it over medium heat, without allowing it to boil, and let the fire and 5 minutes (if not boiled) At this point it should remove it.
then add the cream, honey, sugar and salt. Always fire but not boiling, stir occasionally until dissolved the sugar and honey (5-7 minutes).
Remove from heat and let cool slightly for a few minutes. Then pour into glasses, cups or ramequines .
Put it in the refrigerator for at least 6 hours or overnight.

Add decoration and serve.


To
jellies jelly coffee:
coffee 480 ml 60 ml

hot water 115 g sugar
1 ½ teaspoon gelatin powder
2 teaspoons vanilla extract


Pour hot sugar and water in small saucepan. Bring to the boil, until sugar is dissolved.
Sprinkle gelatin over two tablespoons of cold water and let soften for about two minutes.

Mix coffee, sugar, hot water and vanilla in a small metal bowl, add gelatin mixture and stir well until gelatin is dissolved.
If you go to pour it over the panna cotta, make sure it has cooled before, because if it is not going to dissolve partially.

Fruit Jelly

240 ml of fruit (strawberries, raspberries, etc. Matagelatinas Avoid fruits: kiwi, pineapple)
45 ml water 60 g

sugar 1 teaspoon and a half
gelatin

Sprinkle gelatin over water.
Pour the fruit and sugar in a small saucepan and heat until sugar is dissolved.
Mix gelatin with fruit mixture and stir until gelatin is dissolved.
Remove from heat and cool (almost to room temperature if you're going to pour jelly on the panna cotta).

Mallory, thanks for this dessert so delicious, we thoroughly enjoyed!

I put a picture of the cookies, to show that I did ;-)

much you enjoy the delicious recipe for Panna Cotta :-)

Friday, February 18, 2011

Drivers Windows 7 Pinnacle Pctv 150e 55e

EARTHQUAKE WHEN THE TRACKS WERE STILL FRESH

When the earthquake occurred March 1985, no sooner finished the indescribable shock I felt a temptation to go out to look at the city, against the wishes of my family Santiago and see how they looked after the tremendous blow of that year, become a kind of urban landscape in apocalyptic version of himself, dusty streets, unarmed as if its walls had never been glued bricks derrumabarse before and people reflecting on a capital rotro adrift, lost and dying.

25 years later, in February 2010 mega-earthquake is a bit of completing their first year, I felt the same overwhelming obsession out to look at the city while still in the land down or suspended dust from the debris of such punishment, and this time without adult reproaching my curiosity. Also, now was armed with a special appeal: the camera in those early years did not have on hand.

I posted in this blog, divided into several parts, records images I took over the buildings of the central sector of the city with their catastrophic damage from the quake, supplemented with data on them and also some nods to the report that was published in two or three parties in the National Monuments Council, as advancing its register of damage to heritage buildings.

Although I kept published until July of last year, I decided to download the entries and the photos because their weight and size were difficult to navigate the blog. But not to lose the information I collected all the work for a special edition to make it available as a digital book that I went to the service Issuu.com in September last year, to the vicinity of Independence Day as a reminder of the events of the year the bicentenary of the Republic.

My white elephant is entitled "Earthquake. Fresh tracks" and meet the main images I took during those two long days of wandering through a city deeply damaged and injured by the earthquake, but certainly much less than that of 1985 despite being associated with a worse catastrophe.

Behold this digital book:

Open publication - Free publishing - More earthquake

I leave here, then, for those interested in remembering some of the postcards of destruction and left us Agrita earthquake of 27 February 2010 that, even though they are somewhat invisible in our city, are still clearly evident and obvious under the walls, the stucco and appearances, and almost as sad in many sectors of the most devastated area in the Central South of the country, known.

Tuesday, February 15, 2011

Butalbital/apap/caffeine-plus Tabs

postponed: Course Cakes of several floors "Bold and crazy" King of Hearts

Cakes course of several floors "Bold and crazy" (Fall-2011)

Many thanks to all of us have written about this course. Given what we have written, we decided to postpone this course until after the summer (our courses start again in October). If you want to keep you informed about this course and the final date, send an email to info@tartacadabra.es. A hug!

We have planned a new course of multi-storey cakes with the theme "Bold and wild" ;-) The date would be April 9, but we postponed until autumn. It will be a very intensive course of 9 hours (with half hour break for lunch). In this course we will do a double-decker cake with the theme "bold and crazy", in other words, let your hair with all colors and decorations. And not only because it is great to put the batteries in the imagination, but also because this way you learn and practice many techniques of cake decorating.

In Brief:
Cakes Course MultiStory
1-day intensive course: 9.30 to 18.30
Fill and cover 2 bizochos (20 and 15 cm in diameter)

Stack cakes decoration techniques: loop embossed roses, molds, cutters, patchwork, templates relief, real icing on spirals and flowers on wire stems
comprehensive dossier Delivery
Diploma
Groups of max. 6 persons with 2 teachers
Count: 2 biscuits for the cake base (cakedrum) and all other necessary materials and ingredients
must have an advanced level to follow this course ;

For more information, you can watch the entire course content on our website: course of several floors Cakes
hope to see you in our shop!

wish you a happy day full of magic! And Julio Lara

Steel Diamond Vs Ceramic



King of Hearts

This is my contribution to the 7th Challenge Forum: Cooking with Alma who had the title: En-alm-prayed for you!


The idea was to work in two parts, which are complementary. Strongly wave of love, of course :-) It could be a cake, cookies, cupcakes ... anything. Then
I thought of doing something with a chessboard, but pie-shaped, embossed roses (my new patterns, haha), and over, the King of Hearts.

The heart is I divided before baking. The halves slightly deformed baking, but still fit well. Coverage is fondant, with a relief of a staff of roses (how romantic, right? ;-)) And has a real edge glaze, painted with gold dust. The King of Hearts modeling clay are also painted with gold dust (no alcohol). Small roses are a silicone mold.


The idea of \u200b\u200bthe challenge was to make three pictures, one of a party, one of the other, and a third of the total, romantic
;-) Here are the photos: the first part. ..

the sec part ...
And Chessboard of Love, complete ;-)
One more photo, a closeup of the King of Hearts
Hope you like. For me it was very fun to do :-)

Monday, February 14, 2011

Price Butter Bow Bag Miu Miu

Happy Valentine!

I wish everyone a happy Valentine's Day!

is logical that this day is set for commercial purposes, but on the other hand, the idea of \u200b\u200bspending a little extra attention to our, beloved home, a loving card (no expensive gifts, because we bite the bait trade), there is nothing wrong. And it is a good time to give a little something to your grandmother, neighbor, or your best friends :-) And yes, if I have more than enough cards and cookies (I'm a fan of cards, and cookies or tell you) , so there must be no problem ;-)
Apart from this
not celebrate, but the truth is that my maridín never forget to write me a card, and I'm really happy in that sense

;-) So here are the latest Valentine's cookies I've done, all gift ;-) And after that ... From head to Primaveraaaa! I have an overwhelming desire to reach, and a lot of ideas spring cookie :-) You see ... is what happens to the art world addicted to the sugar ;-)

The first princes Cookies are toads, a set of two cutters (Frog-prince and pig-princess). What I like is that you can model 3D legs, which always gives the cookies a very striking effect :-) And are not looking with tenderness? ;-)
A photo more closely.

And these are the gilts-princess ...

will understand that men and women do not need more than a kiss to become beautiful princes and princesses, so for those who have not yet found the love of his life, first you have to kiss the cookie, and only then put away; -) :-D

you enjoy a sweet, warm and sweet day!

Wednesday, February 9, 2011

How To Build Big Green Egg Table

Mini-tutorial: Silicone Mold - Cupcakes

Mini-tutorial: Silicone Mold - Cupcakes

I'm in love, totally in love ... Well, yes, my own maridín, but right now I'm not referring to it ;-)
I'm crazy for my new silicone mold cupcakes!
is not a baking cupcakes, no, but a mold for making miniature cupcake fondant to decorate cakes (or whatever), and are suuuuuuupertiernos and beautiful ;-)
I bought the mold TodoTartas-shop online, and is so small that you can send in a normal, which is ideal in terms of shipping costs and in terms of waiting time
;-)

I'll show you how it works and how best to use colored powder. As for the finished cake, you're going to have to wait a bit, because my friend (the one you always test the recipes cukcakes, so it is most appropriate, right?) Birthday next week, so I to use these ornaments for your cake :-)


need:
silicone mold
Cupcakes Fondant or sugar paste (I prefer the latter, because it works better because it's more consistent and less sticky, but I always advise to try both and choose which Powder
prefer brightness and color powder: make sure all are edible!
Crisco
flat brush


This is my new love ;-)


And here it is again, with modeling clay
As you see, including cupcakes in various sizes, as well as different designs. It is best to grease the pan with a little bit (very little) of Crisco or vegetable shortening. Knead the dough (or fondant) well before you begin, make a small ball to put it into the mold. To apply pressure and leave it smooth, I always use this trick: instead of crashing without the finger (which paste, so that when you remove the dough out of the mold), I do it with a piece of plastic wrap. It's a trick at all, but how well it works! ;-)

Here you can see all my cupcakes, still completely white, but I can see how beautiful out. A wonder (yes, I know, I drool)! ;-)
A close :-)


And now the color phase. For the bottom I tried several things, like a little brown, in various shades.
In the case of colored powders, always dig a bit to find the most appropriate. You usually do not have on hand the ideal color, but little was achieved by mixing wonders. I have mixed dark brown (which was at home, although I am not enthusiastic) with a little orange, to make it warm and clear. And meanwhile, I have commissioned the Sea (from TodoTartas) brown if it is very nice: chocolate brown Dust Raindbow clear. This color could be used directly on the cupcakes :-) Although I always like to add some extra color accent (eg a bit of yellow).
clearer For cupcakes I used a warm yellow mixed with orange, yellow primrose Rainbow Dust
If you have orange, you can also use a bit of red or Warm brown.

Use a flat brush for powder, is what works best and leaves the results matched. Put some powder on a paper towel (it takes very little), and mix the colors you want (a pinch of each) on paper. The loose powder can be eliminated on the very paper towels, so you will not be too intense color. If you find it too dark, you can listen again to the light color (orange or yellow) above
:-)

To the top (the filling), I have not cut glitter powders ;-)
White is White Star Bright , which contains tiny particles brilliant (yes, edible) and is beautiful (if you use a lot just surrounded by a beautiful gloss floating cloud reflecting light;-D). Pink is also Rainbow Dust: Brightness
Rosa Cherry and the dots of the other cupcake I have painted, rather than just dusty. I used a little shine Rosa, a little red to make it darker and a little alcohol (clear, like vodka or gin), and ready :-)
Now they are all in the box (of cupcakes ;-)), waiting for the cake is ready :-)
What do you think? Are not they absolutely adorable? ;-)

Sunday, February 6, 2011

Disadvantages Sale Of Human Organs

THE LOST KINGDOM OF THE BOHEMIAN NIGHTS IN MAPOCHO

Mapocho Vista del Barrio from the station in March 1919.

After more than six years of data collection and tiring research, I am finally able to produce these small advances on the history of Barrio Mapocho, taken from the project for which prepare and publish a book devoted entirely to this popular area of \u200b\u200bSantiago, born and raised on the banks of the city's main river.

Mapocho Barrio is like the pirate treasure chest, is known to exist but no one is. And we used to see these shores in permanent disgrace and decline: magnificent colonial bridges destroyed, or left Mapocho destroying the city mothers; a huge neon monkey now defunct, demolished hotels, brothels evicted ghosts trams and trains stations lost in time. Even the old pergolas now passed the pillory.

But perception deceptively Mapocho splendor was remembered by those who survive, perhaps the most powerful concentration bohemia that has been in the city and today we have only a faint imitation or reflux. Nothing is like him or her look: neighborhoods like Plaza Providencia, Bellavista, Lastarria and Brazil have not come close to what happened at the junction of life on the banks, with its bars and anthropology boîtes, that of writers, poets, painters and journalists took to the grave his own time. Neruda, Plath, Paschín , Isaías Cabezón, De la Vega, Recabarren, Rojas Jiménez, Nicomedes Guzmán, Teófilo Cid, De Rokha, Rakatán , Mundt ... shared space with ruffians like Cabro Eulalio, the "carrot" Berta fatal or nymph "The Take" , who was the drunken terror. On the busy streets until dawn, a strong trade was filled buns, homemade bread, tortillas, pequenes and boiled eggs. This fauna is accounted for caregivers, copetineras, prostitutes and their pimps , and the temptation bohemia splashed to Balmaceda, Amunátegui, Teatinos, including chimbera bank. Their names reflect light paving bars, clubs, cafes, dance halls, pool tables, soda fountains. Buenos Aires was like an enclave in the middle of the river, character, reinforced by the vital energy of the station and the buses from the North Terminal. Cult of fun in all its forms: greed, drink, sex sneaky, dance and party. Also fair fights and armed, as many martyrs of the night was this bohemian, earning the nickname his stables Chinatown.

Although the kingdom of the night perished, their footprints and fossils are still visible, which traces of the infinity of bowling in the record mapochino gold. The oldest was "the Guaton Bar" Henry Valenti, for example, by 1910 it had headquarters in Bridge Street 884, which will occupy the same corner after the "The Samson" in the thirties, at the foot of the missing hotel "Excelsior" . Further back in the same artery, in 798, was "Coffee Ochoa", named after the surname of their owner. But the most famous were the Flag: the "Zeppelin" the number 856, may first national cabaret, founded in 1926 by Charles Simon, going after the Black Tobar, entrepreneur manager authentically bohemian modern. " The place ended up as a store of clothing and then call center, and is now a perfume store. Had for a neighbor to "The Antoñana" Felix Gomez, then in the hands of Selim Carraha. And on the other hand, the restaurant "La Estrella de Chile." Nearby was "The Torpederas", another old cabaret relieved by the "Tabaris" the famous Godfather Aravena. The 868 that was then the "Patio Criollo, Hotel here under the flag, is now a Peruvian poultry. And the "Teutonia" refuge of anarchists and revolutionaries, had his house in the 837-843 of a building and disappeared, number that was also the venue of "Ines de Suarez," some time later. In the highlands of these premises was the coffee "Paris by Night", a favorite of Mr. Huife , the largest national sports reporter. And the "Hercules" with its famous dishes guatita, was the front in the 840, which was until recently a call center. The "Zum Rhein," however, dominated the passage number 823, now occupied by a Chinese restaurant called "The Diamond". The 815, next was the "Golden Purito, now restaurant" Far West ". In the corner was the "Venezia", \u200b\u200bthe Neruda's favorite, and in 808 the "American Bar" by Don Hector Gioro. "The Dragon" roared the side of the current mall Flag, whose high nested "The Cyclist", the first is now a clothing store and the second vanished with fires and earthquakes. Further south, the block of 700, was "The Shangay" then called "The Shack."

Old poster of "The Vulture" (Source image: "The Santiago that was" Oreste Plath).

Mapocho checkpoint in 1920, up Station Mapocho in Plaza Venezuela. Behind the missing part is observed building the ship, the Central Hotel and a wall of the former Zañartu Street where "The Piojera."

Mapocho Streetcar in 1930, doubling about Bridge to and from the market.

San Pablo in 1070 was "The Vulture" , then "Orleans" and now "The Empire" front "Bar Central" in 1063, the estimated Dona Martita, which is now a bowling Peru. In the market square watching the heights "Chonchi Beach, whose dining rooms are housed until recently the restaurant "The ruin of Machu Picchu." To the west was "The German Club" in front of Capuchin and "Mexican Cafe" in the corner of Morande. Nearby, the "Yes, yes, my little baby, and at 1155 the" Super Bar ". Aillavilú alley known for "The Piojera" also hosted "The Victoria", "The Basement Gussa" and "Chicha and Pig" for the brave or suicidal dive where he also ran blood. Morande 856 of the era of "La Querencia" Today "Where Pinito. General Mackenna dominated the "Valparaiso", although customers called it "The Huaso Adam" because the owner cared for this style dress. In front, in the space of number demolished 1169, was "The Clinic". Further, a club under the street level called "The Hole" for this feature. Facing the Plaza Venezuela was "El Canario Navigator. Rosas street even had other places to live in the light of Chinatown, famous in the thirties, the "Eiffel Tower" of the number 1023, which is now a fashion shop and clothing.

Finally, the list is endless. Even in the eighties there were some last bastions agony of these generations, giving the fight. And although they lost the war against time, there are still those spaces ever own, have already become dull stores. Locals were scenarios where shone the Moreno Trio, Chito Faro, Porfirio Diaz, the "blind" or Jorge Aravena April, resounding in echoes of endless nights foxtrot, jazz, cha cha, rumba, conga, cueca, tango, Nostalgic mambo ... harmony of paradise for night owls.

This was an extinction, therefore. A mass extinction ... So, then, that nothing will come close to the saga of the bohemian quarter loss of Mapocho and perhaps better well, keeping his missing treasure chest in the idealization of a legend unparalleled in the history of the city of Santiago.

Wednesday, February 2, 2011

Dell Inspiron No Supported Webcam Driver

wholeheartedly

Cookies: From my Heart

As inspiration for Valentine's Day :-) I have to confess that I love this kind of cookies, candy colors , delicious "cheesy" with all the details you would normally consider a little too sweet and repipis ;-) So, as far as I'm concerned, it could be Valentine more frequently,-D
But the truth is that After a week of color sweetish cookies, I have wanted to move on ;-) Ah, the eternal fickleness human beings, eh? ;-)

I hope you like and you will inspire all the delicious cookies you're going to pamper your / I loved / you:-D
The cookie recipe can found at this link: Miss Margarita Cookies.
are coated with tinted fondant intense of Americolor Rosa, one of my favorite colors, and that he can get from a super-soft pastel pink to a bright pink, as seen in one of the cookies; - ) The gold trim is made from real icing, first made a cord with the pastry bag (you need the consistency of icing to write), and then made the points. You have to let it dry thoroughly, and then decorated with edible gold dust (I used Metallic Golden Sands (Dunes Gold Glitter) of Rainbow Dust ), dissolved in a high-ranking clear liquor like vodka or rum .
central The rose is made from a silicone mold. A rose is very shallow, and I feel that I can not remember the brand (I have long dede ;-)). I've decorated with bright pink powder ( Brightness / Pearl Pink Rainbow Dust ), which gives an even more cheesy toquecillo;-D sheets are made with a cutter with ejector rose leaves (size M) of PME and are colored Mint Green (another of my favorites) are Americolor.
Another photo, more closely:


and cookies following the collection "In my Heart" ;-)
The pink and white versions are made with the cutter set Country Kitchen, which contains a heart cutter and three small templates in relief. They are very fun to use and super easy, and of course then you add even more detail. The white cookie is dusted with white pearlescent Rainbow Dust , then I have put the real icing points (with the nozzle 2 of Wilton, the same that I used with cookies from the beginning). The tiny roses are made from a silicone mold of FI (First Impressions).
These are made with my new templates for relief of Country Kitchen, but this time it is not as miniplantillas such as previous heart cutter. Are approximately 26x18 cm, so they are also ideal for use in pies, not just the cookies. And how beautiful they are! Ye can see this link: Country Kitchen floral templates.
spellbound :-) I have roses on top are also made with a mold for roses, quite small but really beautiful, also bought in England.

Here you can see all the cookies together. The pearly pink is also a design that comes with the cutter. The rim is made with a cast of pearls (very fine), and all decorated with pink or white pearl powder ;-) And how you'll be glad to heart with all those shiny dust! ;-):-D


Finally my other hearts, smaller and more inclined, which I love. Cookies are almost in one bite, but hey, at least we are wholeheartedly ;-)
you enjoy a lot with all the ideas for Valentine's Day, and lots of love and tenderness for me ! :-)