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SALADE PAYSANNE
Wash and cut the cherry tomatoes in half. Dice the cheese. Arrange the ingredients on 2 plates. Boil the eggs for 4 minutes. Shell them and put one on each plate. Prepare the dressing, mixing all the ingredients together. Pour the dressing over the salad and serve whilestill warm.
ALMOND FINANCIERS RECIPE Instructions. Beat the egg whites with pinch of salt. Add confectioner sugar and mix. Add all the other ingredients and mix. Grease financier mold and add batter. If adding a Nutella filling, put bottom layer of batter, plus Nutella layer, plus another layer of batter. 3.5.3208. THE ORIGINAL QUICHE RECIPE The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department ofHOW TO CUT BRIE
The extended title reads: How to Cut Brie & Other French Cheese Etiquette.But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo.BUCKWHEAT GALETTES
Instructions. Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together and add the water, continuing to mix. In a separate bowl, beat the egg white. Add a pinch of salt and pepper and beat some more. Add the 2 t regular or GF flour. A 9X9" CHOCOLATE CAKE RECIPE Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Prepare the espresso (or use boiled water or instant coffee) and mix that in. Pour the batter into the 9x9 pan and put it in the oven. LEMON-SAGE SOAP & FAMILY NEWS Let sit for close to an hour until both the lye mix and oil mix are between 95 and 105°F. If you need to, heat the oils again for another 15 seconds or so. Pour lye slowly into oil. Stir by hand for 5 minutes. Add turmeric, sage and lemon drops, and use immersion blender until it looks like vanilla pudding. GLUTEN-FREE, HIGH-FIBER BREAD RECIPE In inches, that's 2¾ by 9½ by 5¾. Warm the water, honey and milk for 30 seconds in the microwave. Add the yeast and honey. Let it rise. Put all the ingredients in the Cuisinart and mix. Put in a greased loaf pan and let it rise in a warm place for over an hour. Preheat the oven to 350°F and bake for 40-45 minutes. SMOKED SALMON QUICHE Instructions. Preheat oven to 375°F or 190°C. Unroll crust in quiche pan. Layer bottom of the crust with the smoked salmon. Put a layer of grated cheese on top of that. Mix the eggs, cream, herbs & spices and pour that on top of salmon-cheese layers. Bake for 30 minutes and turnin
HOME - A LADY IN FRANCE A Lady In France. I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and agarden
SALADE PAYSANNE
Wash and cut the cherry tomatoes in half. Dice the cheese. Arrange the ingredients on 2 plates. Boil the eggs for 4 minutes. Shell them and put one on each plate. Prepare the dressing, mixing all the ingredients together. Pour the dressing over the salad and serve whilestill warm.
ALMOND FINANCIERS RECIPE Instructions. Beat the egg whites with pinch of salt. Add confectioner sugar and mix. Add all the other ingredients and mix. Grease financier mold and add batter. If adding a Nutella filling, put bottom layer of batter, plus Nutella layer, plus another layer of batter. 3.5.3208. THE ORIGINAL QUICHE RECIPE The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department ofHOW TO CUT BRIE
The extended title reads: How to Cut Brie & Other French Cheese Etiquette.But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo.BUCKWHEAT GALETTES
Instructions. Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together and add the water, continuing to mix. In a separate bowl, beat the egg white. Add a pinch of salt and pepper and beat some more. Add the 2 t regular or GF flour. A 9X9" CHOCOLATE CAKE RECIPE Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Prepare the espresso (or use boiled water or instant coffee) and mix that in. Pour the batter into the 9x9 pan and put it in the oven. LEMON-SAGE SOAP & FAMILY NEWS Let sit for close to an hour until both the lye mix and oil mix are between 95 and 105°F. If you need to, heat the oils again for another 15 seconds or so. Pour lye slowly into oil. Stir by hand for 5 minutes. Add turmeric, sage and lemon drops, and use immersion blender until it looks like vanilla pudding. GLUTEN-FREE, HIGH-FIBER BREAD RECIPE In inches, that's 2¾ by 9½ by 5¾. Warm the water, honey and milk for 30 seconds in the microwave. Add the yeast and honey. Let it rise. Put all the ingredients in the Cuisinart and mix. Put in a greased loaf pan and let it rise in a warm place for over an hour. Preheat the oven to 350°F and bake for 40-45 minutes. SMOKED SALMON QUICHE Instructions. Preheat oven to 375°F or 190°C. Unroll crust in quiche pan. Layer bottom of the crust with the smoked salmon. Put a layer of grated cheese on top of that. Mix the eggs, cream, herbs & spices and pour that on top of salmon-cheese layers. Bake for 30 minutes and turnin
HOME - A LADY IN FRANCE A Lady In France. I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and agarden
TIAN PROVENCAL RECIPE Preheat the oven to 180°C / 350°F. Wash and slice all the vegetables. Grease the tian with olive oil and rub 2 halves of a garlic clove on the bottom and sides. Arrange the slices, alternating with each vegetable. Mince the two remaining garlic cloves and sprinkle that on top. Sprinkle oregano and sea salt on top.CAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. PreheatLA RACLETTE
La Raclette. Le raclette is a cheese that comes from Switzerland, which is used in making the “dish” called la raclette. Yes, the Swiss differentiate between the cheese and the dish (le raclette versus la raclette) whereas the French don’t. The cheese is made with cow’s milk, aged at least 8 weeks, and has a golden crust witha yellow
FRENCH CHOCOLATE CAKE Add that to the egg yolk-sugar mixture. Add 200 grams of softened butter, ground almonds, corn starch, baking powder and vanilla and mix that in. Put aside the mixer and fold the whites into the batter using a spatula. Mix well, but stop as soon as you don't see any more GLUTEN-FREE FLATBREAD CRACKERS I have a recipe for delicious flatbread crackers that are naturally gluten-free. I got the idea from growing up watching my mom make Indian parathas, and then from making communion bread with my teammate Kara in East Africa, where matzoh crackers were decidedly not available.. So I still make them for when we have house church because I can’t eat gluten, and matzohs are still out.TARTE AU SUCRE
Tarte au Sucre, or sugar tart, is a dessert that comes from the North part of France – Normandy and Nord-Pas-de-Calais, and the like – and if you’ve ever seen the movie Bienvenue Chez les Ch’tis, you’ll know all about Nord-Pas-de-Calais. FRENCH SCALLOPED POTATOES Instructions. Butter and "garlic" the large baking dish. Pre-heat the oven to 350°F. Peel and slice the potatoes thinly. Boil the slices for 8 minutes. Mince the onion. Combine milk, half 1 half, nutmeg, salt, mustard. Layer as follows on dish: potatoes, onions, swiss cheese, 1 tsp flour. HOW TO MAKE COLD PROCESS SOAP (WITH PHOTOS) Pour lye slowly into oil. Stir by hand for 5 minutes. Add tea, and use immersion blender until it looks like vanilla pudding. Put in molds, cover with saran wrap, and then a towel. Let sit for 24 hours. Remove from molds and let cure for a month - covered loosely with a towel, but with exposure on all sides to air. EASY OSSO BUCCO RECIPE Salt and pepper the meat, dredge in flour. Brown the meat in a hot skillet. Purée onion, garlic, celery. Brown the onion mix in more olive oil in a large sauce pan. Add the wine and reduce. Add the meat and bouillon. Cook uncovered, stirring occasionally. Then towards the end, add the zest and tomatoes. Serve hot over rice. HOME - A LADY IN FRANCE A Lady In France. I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and agarden
SALADE PAYSANNE
Wash and cut the cherry tomatoes in half. Dice the cheese. Arrange the ingredients on 2 plates. Boil the eggs for 4 minutes. Shell them and put one on each plate. Prepare the dressing, mixing all the ingredients together. Pour the dressing over the salad and serve whilestill warm.
THE ORIGINAL QUICHE RECIPE The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department ofBUCKWHEAT GALETTES
Instructions. Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together and add the water, continuing to mix. In a separate bowl, beat the egg white. Add a pinch of salt and pepper and beat some more. Add the 2 t regular or GF flour.CAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. Preheat A 9X9" CHOCOLATE CAKE RECIPE Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Prepare the espresso (or use boiled water or instant coffee) and mix that in. Pour the batter into the 9x9 pan and put it in the oven. SMOKED SALMON QUICHE Instructions. Preheat oven to 375°F or 190°C. Unroll crust in quiche pan. Layer bottom of the crust with the smoked salmon. Put a layer of grated cheese on top of that. Mix the eggs, cream, herbs & spices and pour that on top of salmon-cheese layers. Bake for 30 minutes and turnin
LEMON-SAGE SOAP & FAMILY NEWS Let sit for close to an hour until both the lye mix and oil mix are between 95 and 105°F. If you need to, heat the oils again for another 15 seconds or so. Pour lye slowly into oil. Stir by hand for 5 minutes. Add turmeric, sage and lemon drops, and use immersion blender until it looks like vanilla pudding. TIAN PROVENCAL RECIPE Preheat the oven to 180°C / 350°F. Wash and slice all the vegetables. Grease the tian with olive oil and rub 2 halves of a garlic clove on the bottom and sides. Arrange the slices, alternating with each vegetable. Mince the two remaining garlic cloves and sprinkle that on top. Sprinkle oregano and sea salt on top.HOW TO CUT BRIE
The extended title reads: How to Cut Brie & Other French Cheese Etiquette.But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo. HOME - A LADY IN FRANCE A Lady In France. I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and agarden
SALADE PAYSANNE
Wash and cut the cherry tomatoes in half. Dice the cheese. Arrange the ingredients on 2 plates. Boil the eggs for 4 minutes. Shell them and put one on each plate. Prepare the dressing, mixing all the ingredients together. Pour the dressing over the salad and serve whilestill warm.
THE ORIGINAL QUICHE RECIPE The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department ofBUCKWHEAT GALETTES
Instructions. Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together and add the water, continuing to mix. In a separate bowl, beat the egg white. Add a pinch of salt and pepper and beat some more. Add the 2 t regular or GF flour.CAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. Preheat A 9X9" CHOCOLATE CAKE RECIPE Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Prepare the espresso (or use boiled water or instant coffee) and mix that in. Pour the batter into the 9x9 pan and put it in the oven. SMOKED SALMON QUICHE Instructions. Preheat oven to 375°F or 190°C. Unroll crust in quiche pan. Layer bottom of the crust with the smoked salmon. Put a layer of grated cheese on top of that. Mix the eggs, cream, herbs & spices and pour that on top of salmon-cheese layers. Bake for 30 minutes and turnin
LEMON-SAGE SOAP & FAMILY NEWS Let sit for close to an hour until both the lye mix and oil mix are between 95 and 105°F. If you need to, heat the oils again for another 15 seconds or so. Pour lye slowly into oil. Stir by hand for 5 minutes. Add turmeric, sage and lemon drops, and use immersion blender until it looks like vanilla pudding. TIAN PROVENCAL RECIPE Preheat the oven to 180°C / 350°F. Wash and slice all the vegetables. Grease the tian with olive oil and rub 2 halves of a garlic clove on the bottom and sides. Arrange the slices, alternating with each vegetable. Mince the two remaining garlic cloves and sprinkle that on top. Sprinkle oregano and sea salt on top.HOW TO CUT BRIE
The extended title reads: How to Cut Brie & Other French Cheese Etiquette.But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo. ALMOND FINANCIERS RECIPE Instructions. Beat the egg whites with pinch of salt. Add confectioner sugar and mix. Add all the other ingredients and mix. Grease financier mold and add batter. If adding a Nutella filling, put bottom layer of batter, plus Nutella layer, plus another layer of batter. 3.5.3208. BEGINNER'S GUIDE TO SELF-PUBLISHING Marketing. Step One: If you’re not content with the beginner’s guide, and want the master’s guide, read this before you publish! Step Two: If you are already a blogger, ask friends and acquaintances (in advance) to do a book review of your book right after it comesout.
CAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. PreheatVISITING ROUEN
Visiting Rouen. Rouen is located in Upper Normandy, and is pronounced Rue- on. Except that you have to spit on the rue and snort on the on, and you may as well pronounce it ru in, since that’s what you’re going to do to the French language, even with your best efforts to get it right. Rouen is known as the City of a Hundred Spires. TIAN PROVENCAL RECIPE Preheat the oven to 180°C / 350°F. Wash and slice all the vegetables. Grease the tian with olive oil and rub 2 halves of a garlic clove on the bottom and sides. Arrange the slices, alternating with each vegetable. Mince the two remaining garlic cloves and sprinkle that on top. Sprinkle oregano and sea salt on top. GLUTEN-FREE, HIGH-FIBER BREAD RECIPE In inches, that's 2¾ by 9½ by 5¾. Warm the water, honey and milk for 30 seconds in the microwave. Add the yeast and honey. Let it rise. Put all the ingredients in the Cuisinart and mix. Put in a greased loaf pan and let it rise in a warm place for over an hour. Preheat the oven to 350°F and bake for 40-45 minutes.LA RACLETTE
La Raclette. Le raclette is a cheese that comes from Switzerland, which is used in making the “dish” called la raclette. Yes, the Swiss differentiate between the cheese and the dish (le raclette versus la raclette) whereas the French don’t. The cheese is made with cow’s milk, aged at least 8 weeks, and has a golden crust witha yellow
RECIPE FOR LADUREE MACARONS Preheat the oven to 325°F. Put the almond powder and confectioner sugar in the blender and mix it. Separate the egg whites, keeping one egg white separate, and using the yolks for another recipe. Beat the egg whites (both the 6 and the separate one in two bowls). Add the sugar ⅓ cup at a time to the egg whites. FRENCH SCALLOPED POTATOES Instructions. Butter and "garlic" the large baking dish. Pre-heat the oven to 350°F. Peel and slice the potatoes thinly. Boil the slices for 8 minutes. Mince the onion. Combine milk, half 1 half, nutmeg, salt, mustard. Layer as follows on dish: potatoes, onions, swiss cheese, 1 tsp flour. HOW TO MAKE COLD PROCESS SOAP (WITH PHOTOS) Pour lye slowly into oil. Stir by hand for 5 minutes. Add tea, and use immersion blender until it looks like vanilla pudding. Put in molds, cover with saran wrap, and then a towel. Let sit for 24 hours. Remove from molds and let cure for a month - covered loosely with a towel, but with exposure on all sides to air. HOME - A LADY IN FRANCE A Lady In France. I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and agarden
SALADE PAYSANNE
Wash and cut the cherry tomatoes in half. Dice the cheese. Arrange the ingredients on 2 plates. Boil the eggs for 4 minutes. Shell them and put one on each plate. Prepare the dressing, mixing all the ingredients together. Pour the dressing over the salad and serve whilestill warm.
THE ORIGINAL QUICHE RECIPE The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department ofBUCKWHEAT GALETTES
Instructions. Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together and add the water, continuing to mix. In a separate bowl, beat the egg white. Add a pinch of salt and pepper and beat some more. Add the 2 t regular or GF flour.CAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. Preheat A 9X9" CHOCOLATE CAKE RECIPE Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Prepare the espresso (or use boiled water or instant coffee) and mix that in. Pour the batter into the 9x9 pan and put it in the oven. SMOKED SALMON QUICHE Instructions. Preheat oven to 375°F or 190°C. Unroll crust in quiche pan. Layer bottom of the crust with the smoked salmon. Put a layer of grated cheese on top of that. Mix the eggs, cream, herbs & spices and pour that on top of salmon-cheese layers. Bake for 30 minutes and turnin
LEMON-SAGE SOAP & FAMILY NEWS Let sit for close to an hour until both the lye mix and oil mix are between 95 and 105°F. If you need to, heat the oils again for another 15 seconds or so. Pour lye slowly into oil. Stir by hand for 5 minutes. Add turmeric, sage and lemon drops, and use immersion blender until it looks like vanilla pudding. TIAN PROVENCAL RECIPE Preheat the oven to 180°C / 350°F. Wash and slice all the vegetables. Grease the tian with olive oil and rub 2 halves of a garlic clove on the bottom and sides. Arrange the slices, alternating with each vegetable. Mince the two remaining garlic cloves and sprinkle that on top. Sprinkle oregano and sea salt on top.HOW TO CUT BRIE
The extended title reads: How to Cut Brie & Other French Cheese Etiquette.But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo. HOME - A LADY IN FRANCE A Lady In France. I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and agarden
SALADE PAYSANNE
Wash and cut the cherry tomatoes in half. Dice the cheese. Arrange the ingredients on 2 plates. Boil the eggs for 4 minutes. Shell them and put one on each plate. Prepare the dressing, mixing all the ingredients together. Pour the dressing over the salad and serve whilestill warm.
THE ORIGINAL QUICHE RECIPE The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department ofBUCKWHEAT GALETTES
Instructions. Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together and add the water, continuing to mix. In a separate bowl, beat the egg white. Add a pinch of salt and pepper and beat some more. Add the 2 t regular or GF flour.CAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. Preheat A 9X9" CHOCOLATE CAKE RECIPE Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Prepare the espresso (or use boiled water or instant coffee) and mix that in. Pour the batter into the 9x9 pan and put it in the oven. SMOKED SALMON QUICHE Instructions. Preheat oven to 375°F or 190°C. Unroll crust in quiche pan. Layer bottom of the crust with the smoked salmon. Put a layer of grated cheese on top of that. Mix the eggs, cream, herbs & spices and pour that on top of salmon-cheese layers. Bake for 30 minutes and turnin
LEMON-SAGE SOAP & FAMILY NEWS Let sit for close to an hour until both the lye mix and oil mix are between 95 and 105°F. If you need to, heat the oils again for another 15 seconds or so. Pour lye slowly into oil. Stir by hand for 5 minutes. Add turmeric, sage and lemon drops, and use immersion blender until it looks like vanilla pudding. TIAN PROVENCAL RECIPE Preheat the oven to 180°C / 350°F. Wash and slice all the vegetables. Grease the tian with olive oil and rub 2 halves of a garlic clove on the bottom and sides. Arrange the slices, alternating with each vegetable. Mince the two remaining garlic cloves and sprinkle that on top. Sprinkle oregano and sea salt on top.HOW TO CUT BRIE
The extended title reads: How to Cut Brie & Other French Cheese Etiquette.But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo. ALMOND FINANCIERS RECIPE Instructions. Beat the egg whites with pinch of salt. Add confectioner sugar and mix. Add all the other ingredients and mix. Grease financier mold and add batter. If adding a Nutella filling, put bottom layer of batter, plus Nutella layer, plus another layer of batter. 3.5.3208. BEGINNER'S GUIDE TO SELF-PUBLISHING Marketing. Step One: If you’re not content with the beginner’s guide, and want the master’s guide, read this before you publish! Step Two: If you are already a blogger, ask friends and acquaintances (in advance) to do a book review of your book right after it comesout.
VISITING ROUEN
Visiting Rouen. Rouen is located in Upper Normandy, and is pronounced Rue- on. Except that you have to spit on the rue and snort on the on, and you may as well pronounce it ru in, since that’s what you’re going to do to the French language, even with your best efforts to get it right. Rouen is known as the City of a Hundred Spires.CAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. Preheat TIAN PROVENCAL RECIPE Preheat the oven to 180°C / 350°F. Wash and slice all the vegetables. Grease the tian with olive oil and rub 2 halves of a garlic clove on the bottom and sides. Arrange the slices, alternating with each vegetable. Mince the two remaining garlic cloves and sprinkle that on top. Sprinkle oregano and sea salt on top.LA RACLETTE
La Raclette. Le raclette is a cheese that comes from Switzerland, which is used in making the “dish” called la raclette. Yes, the Swiss differentiate between the cheese and the dish (le raclette versus la raclette) whereas the French don’t. The cheese is made with cow’s milk, aged at least 8 weeks, and has a golden crust witha yellow
GLUTEN-FREE, HIGH-FIBER BREAD RECIPE In inches, that's 2¾ by 9½ by 5¾. Warm the water, honey and milk for 30 seconds in the microwave. Add the yeast and honey. Let it rise. Put all the ingredients in the Cuisinart and mix. Put in a greased loaf pan and let it rise in a warm place for over an hour. Preheat the oven to 350°F and bake for 40-45 minutes. FIG & ALMOND CLAFOUTIS Clafoutis, pronounced klah-foo-tee, is from the Limousin region in the center of France. Though sometimes called pelhaire for the uneven way the cherries color the batter, or millard if you’re from Auvergne, clafoutis comes from the old French word – claufir, and that comes from the Latin – clavo figere, which means to fix something withnails.
FRENCH SCALLOPED POTATOES Instructions. Butter and "garlic" the large baking dish. Pre-heat the oven to 350°F. Peel and slice the potatoes thinly. Boil the slices for 8 minutes. Mince the onion. Combine milk, half 1 half, nutmeg, salt, mustard. Layer as follows on dish: potatoes, onions, swiss cheese, 1 tsp flour. HOW TO MAKE COLD PROCESS SOAP (WITH PHOTOS) Pour lye slowly into oil. Stir by hand for 5 minutes. Add tea, and use immersion blender until it looks like vanilla pudding. Put in molds, cover with saran wrap, and then a towel. Let sit for 24 hours. Remove from molds and let cure for a month - covered loosely with a towel, but with exposure on all sides to air. HOME - A LADY IN FRANCE A Lady In France. I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and agarden
SALADE PAYSANNE
Wash and cut the cherry tomatoes in half. Dice the cheese. Arrange the ingredients on 2 plates. Boil the eggs for 4 minutes. Shell them and put one on each plate. Prepare the dressing, mixing all the ingredients together. Pour the dressing over the salad and serve whilestill warm.
THE ORIGINAL QUICHE RECIPE The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department ofCAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. PreheatBUCKWHEAT GALETTES
Instructions. Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together and add the water, continuing to mix. In a separate bowl, beat the egg white. Add a pinch of salt and pepper and beat some more. Add the 2 t regular or GF flour. A 9X9" CHOCOLATE CAKE RECIPE Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Prepare the espresso (or use boiled water or instant coffee) and mix that in. Pour the batter into the 9x9 pan and put it in the oven. LEMON-SAGE SOAP & FAMILY NEWS Let sit for close to an hour until both the lye mix and oil mix are between 95 and 105°F. If you need to, heat the oils again for another 15 seconds or so. Pour lye slowly into oil. Stir by hand for 5 minutes. Add turmeric, sage and lemon drops, and use immersion blender until it looks like vanilla pudding. SMOKED SALMON QUICHE Instructions. Preheat oven to 375°F or 190°C. Unroll crust in quiche pan. Layer bottom of the crust with the smoked salmon. Put a layer of grated cheese on top of that. Mix the eggs, cream, herbs & spices and pour that on top of salmon-cheese layers. Bake for 30 minutes and turnin
GLUTEN-FREE FLATBREAD CRACKERS I have a recipe for delicious flatbread crackers that are naturally gluten-free. I got the idea from growing up watching my mom make Indian parathas, and then from making communion bread with my teammate Kara in East Africa, where matzoh crackers were decidedly not available.. So I still make them for when we have house church because I can’t eat gluten, and matzohs are still out.HOW TO CUT BRIE
The extended title reads: How to Cut Brie & Other French Cheese Etiquette.But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo. HOME - A LADY IN FRANCE A Lady In France. I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and agarden
SALADE PAYSANNE
Wash and cut the cherry tomatoes in half. Dice the cheese. Arrange the ingredients on 2 plates. Boil the eggs for 4 minutes. Shell them and put one on each plate. Prepare the dressing, mixing all the ingredients together. Pour the dressing over the salad and serve whilestill warm.
THE ORIGINAL QUICHE RECIPE The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department ofCAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. PreheatBUCKWHEAT GALETTES
Instructions. Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together and add the water, continuing to mix. In a separate bowl, beat the egg white. Add a pinch of salt and pepper and beat some more. Add the 2 t regular or GF flour. A 9X9" CHOCOLATE CAKE RECIPE Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Prepare the espresso (or use boiled water or instant coffee) and mix that in. Pour the batter into the 9x9 pan and put it in the oven. LEMON-SAGE SOAP & FAMILY NEWS Let sit for close to an hour until both the lye mix and oil mix are between 95 and 105°F. If you need to, heat the oils again for another 15 seconds or so. Pour lye slowly into oil. Stir by hand for 5 minutes. Add turmeric, sage and lemon drops, and use immersion blender until it looks like vanilla pudding. SMOKED SALMON QUICHE Instructions. Preheat oven to 375°F or 190°C. Unroll crust in quiche pan. Layer bottom of the crust with the smoked salmon. Put a layer of grated cheese on top of that. Mix the eggs, cream, herbs & spices and pour that on top of salmon-cheese layers. Bake for 30 minutes and turnin
GLUTEN-FREE FLATBREAD CRACKERS I have a recipe for delicious flatbread crackers that are naturally gluten-free. I got the idea from growing up watching my mom make Indian parathas, and then from making communion bread with my teammate Kara in East Africa, where matzoh crackers were decidedly not available.. So I still make them for when we have house church because I can’t eat gluten, and matzohs are still out.HOW TO CUT BRIE
The extended title reads: How to Cut Brie & Other French Cheese Etiquette.But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo. ALMOND FINANCIERS RECIPE Instructions. Beat the egg whites with pinch of salt. Add confectioner sugar and mix. Add all the other ingredients and mix. Grease financier mold and add batter. If adding a Nutella filling, put bottom layer of batter, plus Nutella layer, plus another layer of batter. 3.5.3208. BEGINNER'S GUIDE TO SELF-PUBLISHING Marketing. Step One: If you’re not content with the beginner’s guide, and want the master’s guide, read this before you publish! Step Two: If you are already a blogger, ask friends and acquaintances (in advance) to do a book review of your book right after it comesout.
CAPON RECIPE
Instructions. Take the capon out of the refrigerator 2 hours in advance. Cut the strings. A half-hour before you're ready to serve, massage the capon, inside and out with butter and olive oil, then salt and pepper generously, and sprinkle with herbes de Provence. Preheat TIAN PROVENCAL RECIPE Preheat the oven to 180°C / 350°F. Wash and slice all the vegetables. Grease the tian with olive oil and rub 2 halves of a garlic clove on the bottom and sides. Arrange the slices, alternating with each vegetable. Mince the two remaining garlic cloves and sprinkle that on top. Sprinkle oregano and sea salt on top.LA RACLETTE
La Raclette. Le raclette is a cheese that comes from Switzerland, which is used in making the “dish” called la raclette. Yes, the Swiss differentiate between the cheese and the dish (le raclette versus la raclette) whereas the French don’t. The cheese is made with cow’s milk, aged at least 8 weeks, and has a golden crust witha yellow
RECIPE FOR LADUREE MACARONS Preheat the oven to 325°F. Put the almond powder and confectioner sugar in the blender and mix it. Separate the egg whites, keeping one egg white separate, and using the yolks for another recipe. Beat the egg whites (both the 6 and the separate one in two bowls). Add the sugar ⅓ cup at a time to the egg whites. EASY OSSO BUCCO RECIPE Salt and pepper the meat, dredge in flour. Brown the meat in a hot skillet. Purée onion, garlic, celery. Brown the onion mix in more olive oil in a large sauce pan. Add the wine and reduce. Add the meat and bouillon. Cook uncovered, stirring occasionally. Then towards the end, add the zest and tomatoes. Serve hot over rice. FIG & ALMOND CLAFOUTIS Clafoutis, pronounced klah-foo-tee, is from the Limousin region in the center of France. Though sometimes called pelhaire for the uneven way the cherries color the batter, or millard if you’re from Auvergne, clafoutis comes from the old French word – claufir, and that comes from the Latin – clavo figere, which means to fix something withnails.
HOW TO MAKE COLD PROCESS SOAP (WITH PHOTOS) Pour lye slowly into oil. Stir by hand for 5 minutes. Add tea, and use immersion blender until it looks like vanilla pudding. Put in molds, cover with saran wrap, and then a towel. Let sit for 24 hours. Remove from molds and let cure for a month - covered loosely with a towel, but with exposure on all sides to air. FRENCH SCALLOPED POTATOES Instructions. Butter and "garlic" the large baking dish. Pre-heat the oven to 350°F. Peel and slice the potatoes thinly. Boil the slices for 8 minutes. Mince the onion. Combine milk, half 1 half, nutmeg, salt, mustard. Layer as follows on dish: potatoes, onions, swiss cheese, 1 tsp flour.* Recipes
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I’m Jennie, and I’m so glad you’re here. When I was in living in Manhattan, I fell in love with a French man who decided to marry me and bring me home. Fifteen years later, we’re still crazy about each other and our three kids. We live in a tiny little home, in the outskirts of Paris, with a working well and a garden full of lavender... READ MORERECENT POSTS
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