How To Change A Rook Piercing

dessert meets design

I posted new pictures of cupcakes I made yesterday on my Flickr . I have not yet mastered quite the "rosette", but it will come!



From the preparation of cakes, the assembly, taking photos and editing, I really enjoy doing this. It's a hobby a bit pointless, but I have fun! I practice, I perfected, maybe one day I would do my job, who knows?



In browsing the web, I stumbled Photo Kitchen, a small photo studio processor. On their blog, you can see their set-up and I was pleased to see that they use natural light most of the time and the set-up in question resembles a lot to mine ... more professional, of course. I miss mostly of space.

Another site caught my attention this week. If, like me, you're interested in fashion design processor, you will probably enjoy Shauna Young dessert table. Its slogan: "dessert meets design." Yes! The styling of dessert buffets: I love the idea!

Pregnant Woman Animations

what a delight to enjoy a good homemade dip! Can calories and so much better than trade because it knows what it will be done;) By fact, this is the perfect opportunity to introduce tofu without anyone noticing hihi! In summary, it is a very delicious way to wrap or spread your favorite foods to taste better;) xxx

Note: I highly recommend you to do the day before and serve only for the next day. It will be much more tasty as the food will well marinated. I experienced and what is not comparable taste it takes to stay overnight in the fridge small compared to 2 hours!

I got this tasty recipe right here .



Preparation: 15 minutes Cooking
: no
Serving size: about 3 cups


Ingredients 1 package of soft tofu
2 eggs, hard boiled
2 cloves garlic 4 green onions

¾ cup sour cream (fat free for me) 2 tablespoons
tablespoon lemon juice 2 tbsp
tablespoon soy sauce 1 carrot

1 stalk celery
¼ cup fresh parsley salt pepper

tabasco or sambal oelek (me sambal oelek)

Preparation
1) In a food processor, combine the drained tofu, hard boiled eggs , garlic and green onions, sour cream, lemon juice and soy sauce until creamy.
2) Stir in the grated carrot, celery and parsley finely chopped by pulsing several times.
3) Season with salt, pepper and Tabasco.
4) Pour the dip into bowls, cover.
5) Let cool in refrigerator 2 hours to blend flavors.
6) Serve with raw vegetables, serve this dip with pita bread
source: Maryse79 by ~ ~ Lexibule
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Bed Wetting Causes In 21 Year Old

tofu soup chicken noodle salad macaroni



Mmm! A good soup vitamin nothing like it to recover from the festivities. Furthermore, why not well spend the rest of Christmas turkey and God knows how much children love it, especially after long hours spent outside, it oddly comforting small noses frozen! I made this delicious recipe from our very friendly Isa Please also provide tempting recipes to my lovely:)) xxx

Note: As I decorate recipes to our liking, I set my uploads brackets. I added more vegetables than the recipe called for because I love a lot haha!



Preparation: 15 minutes Cooking
: 30 minutes about
Servings: 6 Ingredients


5-6 cups (1.25 to 1.50 L) chicken broth (my homemade chicken broth and degrease)
Turmeric to taste the broth to brown
1 small carrot, chopped end
1 / 2 stalk celery finely chopped 1 small onion chopped
end
¼ cup (60 ml) of the pale green part of leeks (not set) 1 tablespoon
teaspoon butter or margarine or vegetable oil
Chives and parsley, or dried to taste
Salt and pepper to taste
About ½ cup (125 ml) or less noodle soup cooked chopped chicken
to taste about 1 / 2 cup (125 ml) (more for me)
savory herbs to taste (Optional) ***
my additions of spices to taste tarragon, sprig fresh rosemary (although import costs)



Preparation
1) In a pot, melt butter, add onion (and leek). Sweat and add the chicken broth, turmeric and remaining vegetables. Season with salt and pepper.
2) Bring to a boil and simmer covered for twenty minutes or until vegetables are cooked. Add noodles and cook about five minutes or until the pasta is cooked. Add the minced chicken, parsley, chives and herbs salt (if desired). Adjust seasoning if necessary. To warm one minute and serve.
Source: Isabelle Maripel by ~ ~ Lexibule
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Pantomime Praise Costumes

Mmm! It's good that a good creamy macaroni salad! Yes yes, the pasta like them anywhere! At the same time very versatile, they weave in great on the table for both festive evenings in the menus of the weekend. In salads or entrees, they appreciate every time;) xxx

Note: This recipe is a recipe for success Alexandra St-Pierre, which was published in the magazine: I Cuisine Salads. I made some changes to the recipe for the spice for our taste. These changes are in parentheses. You can make this salad the night before, it will be even better!



Preparation: 15 minutes Cooking
:
7 minutes Servings: 6 to 8

Ingredients 3 cups salad

uncooked macaroni 2 carrots 3 celery

1 red pepper (yellow me, because they had not)
1 jar (375ml) of sweet pickles (I-flavored with dill and garlic)

2 green onions 2 cups ham, cubed (me not in place)
1 1 / 2 cup diced Cheddar
my Added: cherry tomatoes




dressing Ingredients 2 / 3 cup mayonnaise (fat free me)
2 c . tablespoons vinaigrette Italian trade or French (French I) 2 tablespoons
tablespoons yellow mustard (I Dijon) 2 tablespoons
teaspoon garlic powder (I 1 large clove garlic, minced)
Salt, pepper




Preparation 1) Cook pasta as directed by the box. Drain and cool.
2) Grate the carrots. Cut the celery and bell pepper, diced. Cut the cucumbers into rounds and chop the shallots.
3) Whisk the dressing ingredients with 2 tablespoons tablespoons pickle juice from the pot (I omitted this step).
4) Place the pasta in a bowl and add vegetables, cheese and dressing. Mix well.
Source: St. Pierre by Alexandra I cook by ~ ~ Lexibule
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Retroactive Cab Orders

Delectable Spread Maple






















Here's a little greedy now well that will appeal to young and awfully big! Whether for a gift or for yourself, this exquisite blend deliciously brighten your toast, pancakes, French toast and more ... Then your butter knives or spoons to your friends, unable to resist such a spread hihi;) xxx

Preparation: 15 minutes Cooking
: 10-12 minutes
Servings: 2 1 / 2 cup (625ml)


Ingredients 1 cup (250ml) cream 15% Cooking

2 egg yolks 1 cup (250ml) maple syrup 3 tablespoons
tablespoons (45ml) cornstarch 2 tablespoons
(30ml) cold water
3-4 drops of vanilla essence (my maple)



Preparation
1) In a saucepan, whisk the cream and egg yolks . Pour maple syrup and bring to a boil over low heat.
2) Dissolve the cornstarch in cold water.
3) While whisking, pour the cornstarch and add vanilla. Stir gently until thickened the mixture.
4) Pour in beautiful glass containers and let cool before refrigerating.
source: I cook by ~ ~ Lexibule
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Where Can You Find The Tinkerbell Cake Toppers

stew veal meatballs



Ah! My friends, it smelled the little happiness in my cottage today! Yes yes, every year, I cooked us a good stew as tradition dictates. I always do the same in general but this time I wanted to do something different. When I saw these past succulent meatballs in the very friendly Maripel they seduced me hihi! Both simple as everything but how Tasty! To rebuilt and many thanks to you for sharing Maripel this recipe:)) xxx

Note: I added ground cloves and a little more allspice to the sauce. For step to sweat the onions and garlic, I failed. I simply add the ingredients to the meat.



Preparation: 20 minutes Cooking
: 40 minutes
Servings: 8 to 10


Ingredients 1 yellow onion, finely chopped 1 clove garlic

chopped Butter, as needed
2 lb (1 kg)
ground veal 1 egg, beaten ½ cup
(125 ml) bread crumbs 2 tablespoons
tea (12 g) coarse salt 2 tablespoons
tea (4 g)
ground pepper 8 cups (2 L) of veal or chicken broth (chicken broth me)
1 cup (250 ml) flour 1 tablespoon toasted
tea (2 g) allspice 1 tablespoon ground
tea (2 g) of ground cloves (my addition)
Salt and pepper to taste
Add chopped parsley to taste



Preparation
1) In a skillet, sauté onion and garlic in butter, cool and reserve.

2) In a bowl, mix the ground veal, egg, breadcrumbs, salt, pepper, onion and garlic (+ parsley).

3) Shape the meat into balls about 15 grams (1 tablespoon). (Makes approximately 50 to 60 small meatballs.)

4) Preheat oven to 350 degrees F (180 C).

5) Remove the meatballs on a lightly oiled cookie sheet or parchment paper and bake until a nice golden color.

6) In a pot, bring the veal stock to a boil and stir in toasted flour, stirring vigorously with a whisk. Add the allspice and season with salt and pepper.

7) Add the meatballs to veal stock and bring to a boil. Cover and bake at 350 degrees F (180 C) for 30 minutes.

8) Serve with potatoes and steamed vegetables.
Source: milk-fed veal from Quebec by Maripa ~ ~ Lexibule
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