Grandparents are valuable, and women tend to be smaller and require fewer resources to provide wisdom and babysitting.
Source: the top of my head.
And he's also a cop, so guess which side he would be on
It was!
The recipe is Swiss, from a popular series of cookbooks called Betti Bossi, I believe Germans and Austrians have versions as well.
Wähe (pronounced vai-hey) is the base recipe, and the sweet ones are lovely and custardy. There are also savory versions that are more quiche-like.
Short answer: Falconry. The Behind the Bastards RFK Jr episodes give a much longer answer and are worth checking out.
Dialekt aus Kanton Konnecticut.
I guess I haven't seen it written out very often. My Swiss half agrees that I am wrong but spells it Zwätschgä.
I hope she does too!
Enjoy!
Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge. Guss, 2dl milk, 100g Greek yogurt (or ...
Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.
Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined.
Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good).
Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss.
Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles.
Let cool at least slightly, but it's good hot, warm, or cold.
En guete!
I mean, for large enough values of "front," the front did fall off.
Good thing they got it out of the environment.
Simple:
World war 3
???
Invent warp drive
Federation
The view is great, the seat is a little cold.
garfield: Labor day, shmabor day. What a dumb day. Garfield: to hire some jerk, then send him away... garfield: to celebrate work by playing all day.
I've had this poem stuck in my head for years, happy Labor Day ya jerks.
You thinking too small as far as Farve goes, Welfare Fraud to the tune of seven digits is more like it.
Must be client dependant, spoiler tags work on sync, and shows it shows the thumbnails if I don't use them.
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Lucius Vorenus Catus approves!
Celebrating GMT new years in EST with one of the best tasty to PITA ratios in my mom's cookbook.
Preheat oven to 450f.
Bring 1 cup water, one stick butter, and a heavy pinch of salt to a bare simmer.
Remove from heat, add 1 cup flour all at once and stir vigorously until it forms a ball. Add 4 eggs ONE AT A TIME, stirring until each egg is incorporated before adding the next.
Allow to cool slightly, before spooning the batter onto a cookie sheet or two, leaving plenty of space to puff, I usually make 12.
450f oven for 15 minutes, then turn down to 350f for another 30 mins or so until golden brown and they look dry with no butter bubbles.
Cool on rack and serve with vanilla ice cream and chocolate sauce.
Cream puffs keep a day or three in tightly sealed containers.
En Guete and Merry New Year
Since my Nonna is long gone, I need a judgement:
Ingredients: Leftover ham, diced Onion, diced Garlic, crushed Peas, frozen 3 eggs, scrambled Cheddar cheese, shredded Salt, pepper, and nutmeg, to taste Pasta, your choice Mustard, to taste
Instructions: Dice the stuff that needs dicing. Start heating pasta water. Sweat the onions till translucent. Add pasta to pasta water. Add garlic to onions. Add ham to garlic and onions. Whisk eggs, cheese, salt, pepper, mustard, and nutmeg together in a large bowl. Add peas to garlic, onions, and jam. Add some of the pasta water to the garlic, onions, peas, and ham. Drain the pasta and immediately toss with the egg cheese mixture. Immediately add all of the ham, peas, garlic, and onion and toss. Serve immediately with more mustard in the side.
En Guete!
It looks tiny, and at 35g it is, but a 3.5" handle is enough for even my meaty hands, and most of the time a 2.5" blade is plenty. In fact, it is about the same length as a CRKT Pilar that weighs more than the Woodswalker and the sheath (55g) together.
It's not what you would call "heavy duty", that weight has to come from somewhere. You're not going to chop down trees or open paint cans with it, but it is great to have a paring knife for a picnic/cookout and other light tasks. It's easier to clean and sharpen than a folder, and you don't have to explain how a liner lock works to your friends.
The sheath is it's real party trick, fits perfectly in the back pocket of jeans or inside pocket of a jacket, with just enough handle sticking out to pull. They also make a kydex neck sheath, but this isn't c/neckknives.
Like cameras, the knife you have with you is more useful than the one you left at home, and this little guy is in my pocket more days than not.
But only if it's Dutch.
I've been experimenting on babys lately, so here is tonight's samhain version:
Preheat oven and pan to 220c
Ingredients:
4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg.
Make baby batter:
Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins
Cook the baby:
Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven.
After about 10 minutes turn the oven down to 420 so you don't burn the baby.
The baby should be GBD about 20 minutes after that, it's better to be a little over than under, no one wants a soggy bottomed baby!
Happy Halloween!