Views: 165
If it’s the Weekend , it’s a free for all weekend. Let’s hear it for your favorites.
Difficulty
Medium 👍
Views: 61
Do you go to a barber or beautician? And if I may ask, what do they charge? Differences Between Barbers and Cosmetologists. … Both professions cut, style and wash hair, but barbers are better known for cutting men’s hair while cosmetologists have female and male clientele. In addition to hair styling, cosmetologists perform pedicures, manicures, waxing treatments, facials and makeup application.
Certificate or associate degree programs for barbers and cosmetologists typically last from 9-24 months and are offered through community colleges, technical schools and beauty schools. Aspiring barbers and cosmetologists may attend the same program, but their courses will differ slightly.
Both types of students will learn about hair styling and treatment techniques. However, barbers will learn more about trimming and shaving facial hair while cosmetologists will take courses on providing additional beauty treatments. Both routes offer customer service, marketing and salon management classes.
Categories
Let’s hear it from the duets.
Views: 24
Let’s hear it from the duets. A duet is a musical composition for two performers in which the performers have equal importance to the piece, often a composition involving two singers or two pianists. It differs from a harmony, as the performers take turns performing a solo section rather than performing simultaneously.
Throughout the 20th century duets have been common in the popular music of the era. Some songs were written to be heard as conversations, such as “Baby, It’s Cold Outside”. Others were performed around a theme, for example New York in “Empire State of Mind”. Occasionally duets are an improvisation between artists, such as “Under Pressure”. David Bowie and Freddie Mercury reportedly composed the lyrics in a day by improvising together
Categories
Decorating at the MC House.
Views: 128
Decorating at the MC House. My lovely wife always does a theme. We just finished up our fall harvest theme. I have to admit that the glory is hers. I’m clueless when it comes to decorations. We just finished up the Fall Harvest-Thanksgiving. Enjoy.
And here’s the Christmas tease.
Categories
Have you ever tried Figgy Pudding?
Views: 40
Have you ever tried Figgy Pudding? Maybe I should ask if you have ever had plum pudding. It isn’t pudding, at least not the kind of pudding many Americans think of when they hear the word. In the UK, pudding is used as catch-all to describe any sweet dish served after a meal. Figgy pudding isn’t creamy or custardy, but it is a sugary cake, which qualifies it as pudding overseas.
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 45 min
- Yield: 4 servings
-
Ingredients
Sauce:
Directions
- Preheat the oven to 350 degrees F.
- Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
- Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
- Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
- Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
- Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
- Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
Views: 247
Songs or artists with animals in their name. So let’s start the week with tunes that have animals in the song name, or the artist has a animal name.
Categories
Fruits, Vegetables, Neither or Both?
Views: 14
Fruits, Vegetables, Neither or Both? I like most fruits and vegetables. But to favor one over the other? I would have to go with fruits.
A fruit develops from the flower of a plant, while the other parts of the plant are categorized as vegetables. Fruits contain seeds, while vegetables can consist of roots, stems and leaves. From a culinary perspective, fruits and vegetables are classified based on taste.
Some other common examples of fruits that are mistaken for vegetables include:
- Winter squash
- Avocados
- Cucumbers
- Peppers
- Eggplants
- Olives
- Pumpkins
- Pea pods
- Zucchini
- Tomatoes are the most well-known and controversial example of this.In 1893, the US Supreme Court actually ruled that tomatoes should be classified as vegetables rather than fruits under US customs regulations (1).
Categories
Have you tried the new meatless burgers?
Views: 189
Have you tried the new meatless burgers?
If this is the first that you heard of this. The meatless burger is here. Burger King seems like the leader so far. But I want your opinion. Will you or have you tried them?
When I first did this article, I would not even think about it. But now I look forward to my BK coupons that come in the mail. I use the impossible burger coupon. I think that it’s better than the Whopper.
Top five ingredients: Water, soy protein concentrate, coconut oil, sunflower oil and natural flavors.
What say you?
Categories
Free for all weekend Jam.
Views: 118
Free for all weekend Jam. Play what ever songs move you.
Views: 130
How Beautiful is this? Rare neon blue waves due to bioluminescence captured on camera in Newport Beach. To see something like this would be awesome.The beautiful ocean light show was caught on camera in the dark of the night earlier in the year. The appearance of neon blue waves is usually caused by algae in the water.
A thick red tide that turned the ocean a rusty red, documented earlier in the morning by drone photographer Royce Hutain, was a clue that the bioluminescence might show up in the evening, said Mark Girardeau, creator of the website Orange County Outdoors.
Enjoy the pictures here.
Categories
Grilled Salmon & Asparagus with Cream Sauce
Views: 30
Grilled Salmon & Asparagus with Cream Sauce. If you love Salmon, you will love this recipe. This here recipe for Grilled Salmon & Asparagus with Cream Sauce is a big winner. It ´s a dish that is done in under 25 minutes from start to finish, yet it has the presentation that we all expect from a holiday dinner dish. Funny enough, I like to enjoy this salmon dish all year-round. This serves two.
Ingredients
- -2 fillets fresh salmon
- -sea salt
- -black pepper
- -1 tbsp extra virgin Spanish olive oil
- -8 stalks fresh asparagus
- -1 clove garlic
- -1/4 onion
- -1/2 cup white wine
- -1 cup Greek yogurt
- -1/4 tsp dried dill
Instructions
- Grab 10 fresh asparagus, wash them and pat them dry and cut off about 1 1/2 inches from the root, finely mince 1 clove of garlic, finely dice a 1/4 of an onion, cut a lemon in half, reserve 1/2 cup of white wine, reserve 1 cup of Greek yogurt, and 1/4 teaspoon of dried dill
- Season 2 fresh salmon fillets with sea salt and freshly cracked black pepper on both sides of the fillet
- Heat a small non-stick frying pan with a medium-high heat and a grilling pan with a medium heat, drizzle a kiss of extra virgin Spanish olive oil on the grilling pan, once the pan´s get hot, add the asparagus to the grilling pan and the salmon fillets to the frying pan, occasionally turn the asparagus and cook until your liking, I cooked them for about 7-8 minutes, after cooking the salmon fillets for 3 minutes flip them and cook for another 2 minutes, then remove from the pan
- In the same pan with the same heat as you cooked the salmon, using the rendered fat from salmon, add the minced garlic and dice onions, mix with the oil, after 30 seconds of cooking add 1/2 cup of white wine, simmer for 3 minutes then turn off the heat, after letting it cool for 2 minutes add 1 cup of Greek yogurt, a 1/4 teaspoon of dried dill, 1/2 teaspoon of lemon juice, and season with sea salt and freshly cracked black pepper, mix everything togethr until well mixed
- Season the cooked asparagus with some lemon juice and sea salt, then decorate 5 of the asparagus per plate, add a fillet of salmon on top of the asparagus and drizzle the cream sauce on top of each fillet
- Enjoy
Views: 35
Let’s get down with the Motown sound and other Christmas funky music. Give us your best Motown or funky Christmas music.
A Motown Christmas is a Christmas music compilation album, originally released as a 2-LP set by Motown Records on September 25, 1973. It contains various seasonal singles and album tracks recorded by some of the label’s artists from the 1960s and early 1970s
Categories
Reprint. Chocolate Chevron Cake.
Views: 59
Chocolate Chevron Cake article here..
This rich, dense, elegant Chocolate Chevron Cake from Ina Garten‘s cookbook, Cook Like a Pro, comes from her catering days and is an illustration in how repetition makes you a better cook.
“When the baker didn’t show up, I had to make 50 Chocolate Chevron Cakes,” she recalls. “I learned the fastest and best way to bake a cake that looks impressive without a lot of extra effort.” It’s also a lesson in pairing ingredients to boost flavor. “Some ingredients need a partner to bring out their flavor, which is why I always put a touch of coffee in my chocolate dishes,” Garten explains. “You don’t taste the coffee, but it makes the chocolate taste better.”
Chocolate Chevron Cake
Ingredients
- 8 Tbsp (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 1 (16-oz) can Hershey’s chocolate syrup
- 1 Tbsp pure vanilla extract
- 1 cup all-purpose flour
- 1 cup confectioners’ sugar
- ½ cup heavy cream
- 8 oz semisweet chocolate chips
- 1 tsp instant coffee granules
-
Directions
- Preheat oven to 325°F. Butter an 8 × 2-inch round cake pan. Line bottom with parchment paper, then butter and flour pan, tapping out excess flour.
- Cream butter and sugar the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. With mixer on low, add eggs, 1 at a time, then mix in chocolate syrup and vanilla. Add flour; mix until just combined. Pour batter into prepared pan. Bake 40-45 minutes, until just set in middle. Cool in pan 30 minutes. Remove from pan, turning cake upside down on a wire rack set over a sheet pan. Cool completely.
- Whisk together confectioners’ sugar and 1 Tbsp water until smooth, thick and just barely pourable. When you lift icing from the bowl with the whisk, it should slowly fall back on itself in a ribbon. (You may need to add a few more drops of water.) Fit a pastry bag with a small, round pastry tip and fill it with icing. Set aside.
- To make ganache, place heavy cream, chocolate chips and coffee in a bowl set over a pan of simmering water. Heat mixture until smooth and warm, stirring occasionally. Pour ganache evenly over top and sides of cake, tilting rack until ganache is smooth all over.
- Immediately, before ganache sets, pipe parallel lines of confectioner’s sugar mixture about 1 inch apart on entire cake, stopping just short of edge. Lightly drag back of a small paring knife through ganache perpendicular to white lines also 1 inch apart, alternating directions (first left to right, then right to left, and so on) and covering the whole cake. Allow the ganache and icing to set. Cut in wedges; serve at room temperature.
- Pro tip: “You can wrap and refrigerate the cake for a few days, but once it is ‘ganached,’ leave it at room temperature for up to 8 hours,” says Garten. “If you refrigerate it, beads of condensation will form on the ganache and damage the decoration.”
- Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photograph by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Categories
Your favorite vacation spot.
Views: 117
Your favorite vacation spot. I know it’s December and my part of the world ( Midwest ) it’s cold and the snow is coming. I’m not a winter vacation type person. For me it’s Spring, Summer, or Fall.
I love the water. I love Colonial sites. And I love the Fall foliage. So Virginia Beach, Williamsburg, Niagara on the Lake, and New England would be my picks.
So give us your favorites or places you would love to visit or vacation at.
Categories
Koda Special. Big Band Music.
Views: 160
Koda Special. Big Band Music. For some it’s Monday. So let’s start with some big band tunes. Or if you feel that you want to post other types of music, feel free.
A big band is a type of musical ensemble of jazz music that usually consists of ten or more musicians with four sections: saxophones, trumpets, trombones, and a rhythm section. Big bands originated during the early 1910s and dominated jazz in the early 1940s when swing was most popular. The term “big band” is also used to describe a genre of music, although this was not the only style of music played by big bands.
Big bands started as accompaniment for dancing. In contrast to the typical jazz emphasis on improvisation, big bands relied on written compositions and arrangements. They gave a greater role to bandleaders, arrangers, and sections of instruments rather than soloists.
Categories
Favorite Snacks. I have a few.
Views: 43
Favorite Snacks. I have a few. Yes I do have a few favorites when it comes to snacks. But only in moderation. I love chocolate and Potato chips. But on the chips, Salt and Vinegar. Chocolate I try to stay with dark chocolate. But a Hershey bar with almonds is to die for
So what are your favorites?
Views: 75
Reprint source. Closer Magazine
James Stewart’s daughter shares beloved holiday memory with ‘It’s a Wonderful Life’ star. Here’s a movie I never get tired of. and here’s the daughters story.
Like so many people, Kelly Stewart Harcourt, daughter of late actor Jimmy Stewart, looks forward to watching the annual winter broadcasts of It’s a Wonderful Life, which her father starred in as George Bailey. “My father often said his favorite movie was It’s a Wonderful Life,” Kelly exclusively tells Closer Weekly in the magazine’s latest issue, on newsstands now.
Reexperiencing the story of kindhearted George, who in his darkest moment learns how much his neighbors in Bedford Falls love him, the 69-year-old recalls how her famous father, who died at age 89 in 1997, always made their family’s Christmas celebration extra special.
“Once my dad dressed as Santa Claus and came into our bedroom — my sister and I were astounded,” she remembers about a 1958 Christmas trip to Hawaii. Though they eventually realized who was under that costume, Jimmy, a consummate actor, never broke character. “I slapped him on the back and nudged him, but he just carried on as Santa.”
Like the lovable everyman characters he often played in hits like Rear Window, Vertigo, Harvey and more, Jimmy believed in honor, family, faith and doing the right thing. He was already a Hollywood leading man when World War II broke out and led him to enlist. His wartime experiences — although harrowing — would make Jimmy a deeper, more serious man and a better actor.
“He had seen dark things and internalized some rage,” Robert Matzen, author of Mission: Jimmy Stewart and the Fight for Europe, explains to Closer. “After he returned, he sought more challenging roles. In It’s a Wonderful Life, George reaches a breaking point, has that flash of temper and destroys the models in his living room. I don’t think that scene would have been possible for Jimmy before the war.”
In the early 1940s, a gossip columnist christened Jimmy “The Great American Bachelor.” He romanced Mae West, Ginger Rogers, Olivia de Havilland and many lesser known starlets, often double-dating with his great friend, actor Henry Fonda. “They were a couple of young, tall, good-looking guys on the loose,” says Jimmy Stewart: A Biography author Marc Eliot, who adds that Jimmy was as popular offscreen as he was on. “You can’t manufacture or learn likability, but Jimmy had it. And it took him everywhere.”
In 1939, the actor joined the A-list by starring in Frank Capra’s You Can’t Take It With You and Mr. Smith Goes to Washington. In 1941, he won a Best Actor Oscar — beating out Laurence Olivier — for The Philadelphia Story. Pennsylvania-born Jimmy had it all, but his sense of duty ran deep. Both of his grandfathers fought in the Civil War, and his father served in WWI. With the onset of WWII, Jimmy enlisted with the Army Air Corps and began flying bomb raids over enemy territory.
“During his toughest mission, an anti-aircraft shell detonated under the flight deck of his plane and a two-foot hole was blown out between his legs,” reveals Matzen. “He was looking straight down at Germany and they had to fly that plane four hours back to base with only three engines.”
Upon his return to civilian life, the Winchester ’73 actor was no longer the happy-go-lucky man of his youth. Troubled by nightmares, he sought refuge in his faith. “When he needed strength, help and comfort, he would pray and go to church,” says daughter Kelly. Because of his beliefs, Jimmy was drawn to the It’s a Wonderful Life script for its air of melancholy as well as its heartwarming message of love.
“I filmed a long scene with him, sitting on his lap, putting tinsel in his hair. He was a very nice man,” Jimmy Hawkins, who played his son Tommy, tells Closer. Karolyn Grimes, a.k.a. little Zuzu, adds that it was obvious that Jimmy loved children. “He was just a gentle, kind soul. He never lost his temper. Once time I missed a line and he told me, ‘Don’t worry. You’ll get it right next time.’ And sure enough, I did.”
Perhaps playing a family man in It’s a Wonderful Life got Jimmy thinking about his future. “He started to date around again, but he didn’t enjoy it as much as he used to,” explains Matzen. In 1947, he met his wife-to-be, Gloria McLean, at a Christmas party. “She was not pretentious and was a really good sport,” recalls their daughter Kelly. “She had an incredible sense of humor and was really beautiful.”
Jimmy continued to make movies, but Kelly and his three other children, Michael Stewart, 73, Judy Stewart-Merrill, 69, and late son Ronald McLean, became the center of his life. “Gloria and the children continue to bring me enormous pleasure,” he once gushed in a 1985 interview. “On the whole, it’s been a darn wonderful life.”
Views: 85
Looking for team players. Moderators wanted. Looking for one or two moderators. For one channel or all three. This channel here is non political. Fun stuff, music, food, and everyday feel good stories. No religion. News with Analysis and Looking at Today’s world are a mixture all that Koda has. But they have politics and no religion.
If you want to write articles, that’s fine also. Just drop me a line at the e-mail below.
MC
ledbed12345@gmail.com
Categories
German Christmas Stollen
Views: 10
German Christmas stollen. “Dresden is famous for her stollen—long loaves of sweetened bread with raisins and almonds galore; the rolled-up shape is supposed to represent the Holy Infant in its swaddling clothes,” notes a 1915 issue of Table Talk magazine (“the American authority upon culinary topics and fashions of the table”).
This rich yet flaky sweet bread comprises wheat flour, yeast, dried fruits, candied citrus, and a lot of butter—about a 1:2 butter-to-flour ratio for a “heavy stollen.” Like Champagne, the label Dresdner Stollen is legally protected and can be applied only to stollen made in Dresden according to strict rules; each loaf has to pass inspection by other bakers before it receives its stamp of approval.
Gallery
45
min.
Preparation
40
min.
Baking
60
min.
Resting
Ingredients
| 430 g | all-purpose flour |
| 10 g | dry yeast |
| 60 ml | water (lukewarm) |
| 40 g | sugar |
| 150 ml | milk |
| 1 tsp | cinnamon (ground) |
| 1 | vanilla bean (seeds) |
| 160 g | butter (soft) |
| 20 g | butter (melted) |
| 70 g | marzipan (cubed) |
| 2 cl | rum |
| 1 | lemon (zests) |
| 50 g | almond slivers |
| 50 g | diced candied orange |
| 50 g | diced candied lemon |
| 50 g | raisins |
| 50 g | confectioners’ sugar |
| salt | |
| flour for work surface |
Metric
Imperial
Utensils
- small bowl
- standing mixer or hand mixer
- plastic wrap
- large bowl
- rubber spatula
- standing mixture or hand mixer
- rolling pin
- baking tray
- baking paper
- sieve
- brush
Nutrition per serving
Cal
443
443
Protein
7 g
7 g
Fat
21 g
21 g
Carb
57 g
57 g
-
Step 1/7
- 60 ml water
- 10 g dry yeast
- 10 g sugar
- small bowl
In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
-
Step 2/7
- 200 g all-purpose flour
- standing mixer or hand mixer
In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
-
Step 3/7
- 150 ml milk
- plastic wrap
- large bowl
- rubber spatula
Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
-
Step 4/7
- 230 g flour
- 30 g sugar
- 1 tsp cinnamon
- 1 vanilla bean
- 160 g butter
- 70 g marzipan
- 2 cl rum
- 1 lemon
- salt
- standing mixture or hand mixer
Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
-
Step 5/7
- 50 g almonds slivers
- 50 g diced candied orange
- 50 g diced candied lemon
- 50 g raisins
Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
-
Step 6/7
- flour for work surface
- rolling pin
Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
-
Step 7/7
- 20 g butter (melted)
- 50 g confectioners’ sugar
- baking tray
- baking paper
- sieve
- brush
Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
Categories
Still have left over Turkey? Turkey Soup.
Views: 171
Still have left over Turkey? Turkey Soup. If like our family, you can only eat so many Turkey sandwiches. But a Turkey soup? Now that’s something. Trust me and use the chicken broth instead of Turkey stock. I have to go now, I need to shovel some snow then sit down and have a bowl of Turkey Soup.
The perfect meal to use up all that leftover turkey from the holidays! Packed with fresh veggies, herbs and noodles, this leftover turkey soup recipe is super filling and comforting!
Leftover Turkey Soup Recipe
Servings: 6
Calories: 198
Ingredients
2 Tablespoons butter
- 1-2 cups sliced carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 cup water
- 43.5 ounces chicken broth (or turkey stock)
- 1 cup elbow noodles , uncooked
- 2 1/2 cups turkey , cooked and shredded
- 1-2 teaspoons fresh thyme (1/4 teaspoon dried)
- 1/4 – 3/4 teaspoon kosher salt (more to taste)
- 1/4 teaspoon pepper (more to taste)
- 1/4 teaspoon garlic powder
Instructions
-
Melt the butter in a large pot over medium-heat. Add the carrots, celery and onion. Cook for 2-3 minutes, or until onions are soft.
-
Add the water and chicken broth to the pot. Bring to a boil and cook for about 10minutes.
Next add the noodles, turkey, thyme, salt, pepper and garlic powder and bring to a boil. Cook for an additional 10-12 minutes or until the noodles are cooked. -
Season with salt and pepper to taste. Every turkey is seasoned differently, so add salt accordingly. Ladle into bowls and serve warm.
Notes
- You can also use leftover chicken for this recipe too. Tastes just as yummy!
- This soup will keep in the refrigerator for about 3 to 4 days if stored in an airtight container.
- To freeze: Make the recipe without the noodles and store in an airtight container in the freezer. When ready to eat, thaw in the refrigerator over night. Cook the noodles in a separate pot while you warm the soup. Once noodles are cooked, add to soup and enjoy.
Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 959mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7300IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 1.3mg