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joseybakerbread « Just another WordPress.com site Les 12 tendances alimentaires de XTC Exercice toujours très intéressant que celui de décrypter les grandes tendances d'innovation en alimentation, dans une surenchère accrue de mee to et de déclinaisons de références inutiles pour le consommateur. Surtout lorsque ce décryptage est l'œuvre de XTC World Innovation, cabinet de veille et de conseil en innovation alimentaire. En avant-première du Sial, XTC présente les 12 grandes tendances alimentaires, qui déclinent les cinq axes de l'arbre des tendances XTC : - le plaisir, ce qui provoque l'envie, souvent chargée de valeurs émotionnelles ; - la santé : les actions bénéfiques sur la santé et la prévention des risques ; - la forme : l'attention à son apparence, son physique et son mental ; - la praticité : l'efficacité dans l'utilisation et l'adaptation aux nouveaux modes de vie ; - l'éthique : la solidarité, l'attention portée aux autres, à son environnement. Voici donc les 12 tendances décryptées pour le Sial (avec, pour chacune d'entre elles, l'éclairage de TNS Sofres) : Yes !
Running from Camera The Life-Changing Loaf of Bread It took me a long time to settle on the title for this post. Why? Because it’s quite a statement to suggest that a humble loaf of bread will change your life. I am willing to be so bold. When I began eating healthier, bread was definitely on my hit list. Now, that isn’t to say that my love affair with bread ended there. People often ask me why I don’t bake my own bread, and the answer is simple: the Danes just do it better. It wasn’t until I went for lunch at a friend’s place a couple weeks ago that my life changed. Friendly Fiber: Psyllium Seed HusksYou’re probably asking yourself how the heck this bread holds itself together without any flour. Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. Psyllium seed husks contain both soluble and insoluble fiber. But what does this have to do with bread? Psyllium is available at health food stores and most pharmacies. Now, allow me to explain the title. Third. Directions: 1. 1.
Homemade Chili Garlic Sauce Recipe (Tuong Ot Toi) Weeks ago we started a conversation about how to make Vietnamese chili garlic sauce without preservatives. Josh Levine began the whole thing by asking me if Huy Fong made a preservative-free version of their ubiquitous Rooster-brand sauces. Lili and Chuck ended up sharing their family recipes. I mostly eat raw, unadulterated sliced chiles, so while I have those prepared condiments around, I use them only once in a while for certain applications, like when I mix up a little dip for corn and coconut fritters. Two weeks ago I dined at a Vietnamese restaurant in San Jose, CA, and instead of chili garlic sauce on the table, there was a small container of fresh pureed chiles. We threw a dollop of the pureed chiles into our dipping sauce but were woefully disappointed. That lackluster experience inspired me to experiment with Lili and Chuck's recipes. Here they are for you to try. Lili’s Cooked Chili Garlic Sauce Put all the ingredients in an electric mini-chopper or food processor.
Blackboards in Porn Around the kitchen table | happiness is homemade Staropolski piernik dojrzewający po tuningu. Jutro pieczemy blaty, za 3 dni przekładamy je masą i powidłami. Przepis uzupełniłam o kolejne etapy. No to co, pieczemy? Po upieczeniu: piernik wcale nie urósł mi bardzo tak jak wyczytałam na innych blogach i jestem nieco rozczarowana. ---- Dzisiejszy dzień był wspaniały. Wiem, że znowu zrobiłam po swojemu ale czegoś mi w tradycyjnym przepisie brakowało. Pysznego poniedziałku! |na podstawie przepisu z książki "W staropolskiej kuchni i przy polskim stole" autorstwa Marii Lemnis i Henryka Vitry| Etap I - Przygotowujemy ciasto (12 listopad, najpóźniej 10 grudzień) 500g prawdziwego, ciemnego miodu 1 szklanka ksylitolu (lub 1,5 szklanki cukru kryształu) 250g najlepszego masła 700g mąki pszennej typ 550 300g mąki żytniej typ 2000 4 jajka z wolnego wybiegu 3 płaskie łyżeczki sody oczyszczonej 2/3 szklanki zimnego mleka 1/2 łyżeczki soli 100g przyprawy korzennej (bez mąki i kakao) 3 łyżeczki startego korzenia imbiru skórka otarta z 1 dużej cytryny (19 grudnia)
Sriracha Recipe – Homemade Chili Sriracha Hot Sauce Twitter got me into some big trouble. Last week, I innocently twittered a photograph of some Vietnamese condiments for a Viet Nhậu (tapas) party we were having for one of our Supper Club Dinners. In that picture, there were some yummy, traditional Vietnamese toppings of scallion oil confit, fried crispy shallots and many more goodies I prepared for the evenings feast. But I never thought a simple Twitter mention of “homemade sriracha hot sauce” would cause such a commotion, create incessant demands for the recipe, and getting all the love and attention over the other toppings. So yes, that’s what I’ll call it from now on, Cult Sriracha. When I first made this sauce a while back, I asked myself: What makes Huy Fong’s Sriracha, this ubiquitous Asian, cock-labeled chili sauce so popular? Huy Fong’s Sriracha isn’t too spicy to where it will cause beads of sweat to roll down one’s face, nor is it claiming to be “hotter than a motha” and attempt to cause a brain concussion. -Diane Ingredients:
NeverSeconds Love & Olive Oil