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signuplove16
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2018年10月20日

with different ideas

By 2015 they were experimenting with different ideas, brewing beer from Hendrik's mother's washhouse. They were thrilled with the results and when kegs of their beer were shared at friends' parties, they realized that they have a good hand at beer brewing.

The Craft Beer trend from the USA has also been slowly developing here in Germany. Artisan brewed beer is increasingly attracting more and more beer drinkers with its occasionally exotic flavours.

For the three Schmalkaldeners, the idea of developing handmade beers came alive and things began rolling fast. From the very beginning, they were certain that their beer would be a regional product carrying the "Made in Thüringen" seal.

"Das Wasser kommt aus dem Wasserhahn!" Martin declares, explaining that the quality of drink-water in Schmalkalden has the ideal values to brew beer. Hendrik explains that their malt has the farthest journey to travel - approx. 30 kilometres from Schmalkalden from Nord-Franken, while the hop is from Altenburg. Even the recipe of their first beer the "Broihan" is an Ur-Schmalkaldic recipe, obtained from Peter Handy, the Chairman of the Association for Schmalkaldic History and Regional Studies e.V. (Schmalkaldische Geschichte und Landeskunde e.V.). The recipe, Hendrik points-out, was written in old units of measurements and they needed to be translated into today's units.

It did not take long for them to outgrow the washhouse and by April 2015 they moved to a bigger space provided to them by the Wohnungsbau GmbH of the city of Schmalkalden. A small former co-op (Treppenkonsum) with several flights of stairs was converted into an operating brewery in just 2 weeks. But wait, weren't those stairs impracticable for a brewery, considering all the flights of stairs? I wanted to know. Martin and Hendrik start laughing and tell me a story of how they managed to cripple the traffic once by blocking the main street with palettes of beer meant for a delivery.   


Posted by signuplove16 at 09:16Comments(0)

2018年10月12日

National Day

Here comes the National Day. I have not written some here for more than one month. The main reason is I was fascinated by reading. Much of the time is occupied on books. The more I read, the less I feel that I know the world. Amazing, isn't it? Actually as an individual, I am only a tiny little person as in a sand in the desert Sage 300.

National Day comes and many will pay a visit going somewhere either hometown or some resorts. Every time, it is a test to see if visitors have enough patience and energy to endure this hard and painful trip register a hong kong company. Most of the time, they are on the way to wait for something, such as keeping the line in a train or a coach station, ordering a seat for in a restaurant or a hotel. etc. They are either waiting or on the way to wait. Wait, wait and wait. But it does not stop the enthusiasm of visitors. Anyway, we are seldom on a longer vacation than this. The the treading is unstoppable, many guys still join in the army of tourists scholarship for overseas study.  


Posted by signuplove16 at 13:59Comments(0)

2018年10月05日

Love Treats

It is almost Love Day (that’s what I like to call Valentine’s Day). I think it’s probably one of my favourite celebrations of the year to bake for Serviced Apartments.

I decided to get in the mood with one of my very favourite coookies. I have some other treats that I can’t wait to get to as well.

If you’re in the Toronto area and want some last-minute treats for a loved one, let me know! I’m here to help Designated Representative

Mammina and I are on the stretch run. A huge Christmas Eve dinner followed by a huge Christmas Day lunch (about to happen).

But I take one moment to wish you all joy and happiness. Wherever you are, I hope you are warm and in the presence of loved ones.

From Cream Puff and Family – Merry Christmas! Buon Natale! Auguri Air to water Heat Pump systems!  


Posted by signuplove16 at 11:36Comments(0)

2018年09月21日

Vietnamese Pho with Spicy Sichuan Lamb Chops

What do you crave for a meal on a very rainy day? Most of you would lean towards something warm right? Perhaps something spicy something what would tickle all your senses. Well yes I’m right there too. With heavy rains pouring consistently over my city this past week, I’ve been craving all sorts of meals. We’ve definitely been doing lot of soups, all kinds of soups, light soups and one pot meal soups Adrian Cheng.

This one here was a combination of two cravings. Husband wanted some Spicy Lamb Chops and I was leaning towards a light brothy soup packed with flavour, was in no mood for rice company registration in hong kong.

So I put it together and it turned out so good, I had to tell the husband, “is it ok if I took a few quick shots of our meal before we ate it ?” and he sighed and said, “make it quick, I won’t have cold soup !” And thats how a lot of the pictures here on Aapplemint happen. In literally a couple of minutes.

Marinate the chops about 2 hours before you want to make them. Simply mix all the ingredients listed above and massage well with your hands into the meat . Adjust the chilli to your liking myob accounting software.

To make the soup, you will need a large pot. Add the meat bones and water along with the ginger and green onions. Lightly season with salt and let it simmer on slow for about 1/2 hour, adding water if it reduces too much.

To prepare the noodle, just boil some water and add it to the noodle in a large bowl and cover. Let it sit for 5 mins or until the noodle is done. strain and set aside to add to the north when needed

In a non stick frying pan, take some oil, pan fry the lamb chops in batches until nicely coloured on both sides. Be carful not to overcook the chops as that night dry them out. We need the to be soft and juicy.

To put it all together ,in a bowl pour some hot (strained) broth and place the noodle within. Top with Corriander, mint, chilli and lime. Place the chops over the side and serve with extra soy and chilli vinegar.  


Posted by signuplove16 at 15:59Comments(0)

2018年09月11日

Instant Pot Mushroom Stroganoff with Vodka

If you have an Instant Pot, please make this. Please. Pasta fans especially, this one is for you. It is an Instant Pot Mushroom Stroganoff. And, as many of you know, within the Instant Pot community, mushroom stroganoff is quite popular. You see many versions of it highlighted. Some are over-the-top decadent, others are quite healthy and hearty. This is my take, trying to land squarely in the later camp Cassette corner type air conditioner.

My rogue move? Infuse a bit of vodka with crushed caraway seeds. Use it to spike your mushroom base as it cooks. So, a bit like penne alla vodka, but the mushroom stroganoff version. You can use whatever pasta you like (whole-grain, gluten free, chickpea, rice, etc.), I use creamy nut milk in place of actual cream, and a splash of olive oil to kick things off to start, in place of slabs of butter. You won't miss any of it. This version is vegan, vegetarian, cozy, comforting, simple, and adaptable apartment hong kong.

Here's a quick video where you can see how this comes together. There are also more videos here if you're interested:


Serving Suggestions
I'm going to argue that you need to counter all of this brown with a good amount of green. I enjoy this with a sizable green salad, or stir some chopped kale directly into the stroganoff, as it completes cooking. I make note of the specifics down below geared dc motor.

Pasta Selection
One of the great things about this recipe is that you can use whatever pasta you like, and you can experiment with favorite shapes. I've had success with penne, and rotini, but you can absolutely use whatever you (or your family) really likes. I often reach for one of the legume/bean based pastas for weeknight pastas, and play around with more traditional (and homemade wheat noodles) on the weekends. Mix it up some, this recipe is perfect for it.
  


Posted by signuplove16 at 11:16Comments(0)

2018年08月28日

65 Kid-Friendly Vegetable Recipes

The number one culinary concern of so many parents is to get their children to eat vegetables, as many as possible, and as varied as possible*.

I believe in the division of responsibility when it comes to feeding my own kids: I’m responsible for providing a variety of fresh foods; they’re responsible for deciding what and how much they eat. I don’t comment, I don’t coax, I don’t bargain, I don’t congratulate. I am Jack’s lack of judgement, and this keeps me cool through every phase and whim Adrian Cheng.

The books It’s Not About The Broccoli and My Child Won’t Eat! (not just about children who don’t eat) have also helped shape my approach field audit.

That said, the parental half of the responsibility — providing health-promoting, varied options — is no small potatoes (ha). And when we encounter resistance to novelty, and a limited range of accepted vegetables, it is tempting to give up and just go on a rotation — you might call it a rut — of the same handful of proven options. (Some parents would be over the moon to even have options; the book adresses that in depth).

I myself tend to stick to my kids’ easy wins: peas, cauliflower, broccoli, carrots, spinach, cucumbers, tomatoes, beets, sweet potatoes, mushrooms (sometimes), all prepared very simply. This is already pretty good, and they are (strangely) more adventurous when we eat out, but I wouldn’t mind adding more variety and more sophistication to their meals Sage Accpac.

(Side note: Why won’t my kids eat zucchini? It’s the universe mocking me, for sure. At least they have no qualms about chocolate.)

So I thought it would be inspiring to put out a call on the C&Z Facebook page (please join us!) and inquire about the kid-approved vegetable recipes you may have up your sleeves.

Every kid is different, of course, but if at least one child somewhere laps it up, it’s worth a try, right?


I was so impressed by the variety of ideas you offered that I didn’t want to keep them to myself, and here they are. Take these as an example of what’s possible with some kids in some families (and probably on some days). Please do not use this as a way to feel bad about your parenting. You know you rock. :)

Because I asked the question on my two Facebook pages, one for francophones, one for anglophones, I kept suggestions arranged that way, mostly to serve my own cultural curiosity around children’s tastes and the culinary backgrounds from which parents draw their ideas. Not to reinforce any kind of cliché.

On to the good stuff!  


Posted by signuplove16 at 09:37Comments(0)

2018年08月24日

People cook Romano

Also known as Italian flat beans or Italian pole beans, Romanos are related to the whole family of green beans. They’re four to six inches long when mature, with crisp pods and six or so tiny peas inside. You don’t have to grow your own, but to get these, it helps to be on the lookout. This is the time of year to seek them out at farmers markets and specialty grocers, all the while hoping that another Romano bean fanatic does not find them before you do hong kong due diligence.

One of the greatest restaurant dishes I ever had was a simple dish of Romano beans with fresh tomato, cooked by Allie Levitt at the late lamented Mado. Since we don’t have tomatoes quite yet, except for a very few tiny Sun Golds, I needed to figure out another way and set out on one of our characteristic magpie explorations online hong kong serviced apartment harbour view.

People cook Romano beans many different ways—blanching, pickling, grilling—even eating them raw. But to me, what they really need to bring out their best is

long, slow cooking. This recipe takes two hours of cooking over the lowest heat possible. In the end, you get a bean that is soft and tender and firm (even meaty!)

on the outside, with the tiny beans delightfully creamy on the inside. It’s really an incomparable thing—no other bean offers that mix of textures electric motor manufacturers.

The recipe, while not quick, is quite simple. You toss the beans with olive oil, salt and some pepper—isot, Aleppo or chili. Add garlic and cook long and low.

Toss with some lemon juice and chopped cashews at the end. That’s it.

This makes a terrific side dish alongside grilled anything, or with a simple macaroni and cheese or an omelet. Or you can do what we did and just make this your

entire lunch. Very satisfying.  


Posted by signuplove16 at 10:06Comments(0)

2018年08月10日

Secret US Embassy Cables

Wikileaks began on Sunday November 28th publishing 251,287 leaked United States embassy cables, the largest set of confidential documents ever to be released into the public domain. The documents will give people around the world an unprecedented insight into US Government foreign activities electric dc motor.

The cables, which date from 1966 up until the end of February this year, contain confidential communications between 274 embassies in countries throughout the world and the State Department in Washington DC. 15,652 of the cables are classified Secret.

The embassy cables will be released in stages over the next few months. The subject matter of these cables is of such importance, and the geographical spread so broad, that to do otherwise would not do this material justice Direct Subsidy School.

The cables show the extent of US spying on its allies and the UN; turning a blind eye to corruption and human rights abuse in "client states"; backroom deals with supposedly neutral countries; lobbying for US corporations; and the measures US diplomats take to advance those who have access to them WFOE in China.

This document release reveals the contradictions between the US’s public persona and what it says behind closed doors – and shows that if citizens in a democracy want their governments to reflect their wishes, they should ask to see what’s going on behind the scenes.

Every American schoolchild is taught that George Washington – the country’s first President – could not tell a lie. If the administrations of his successors lived up to the same principle, today’s document flood would be a mere embarrassment. Instead, the US Government has been warning governments -- even the most corrupt -- around the world about the coming leaks and is bracing itself for the exposures.

The full set consists of 251,287 documents, comprising 261,276,536 words (seven times the size of "The Iraq War Logs", the world's previously largest classified information release).

The cables cover from 28th December 1966 to 28th February 2010 and originate from 274 embassies, consulates and diplomatic missions.

301....Keeping Warm

Well hello out there! It has been awhile. I don’t think I’ve ever been away from my little blog for as long as I have. My last post was in October 2016 …

But I’ve been thinking about this space for some time and how I feel like it’s time to come back.So here I am.

During the Christmas season, after Christmas Eve, December 26th is my very favourite day. It’s the day I sit around in my pyjamas and enjoy the quiet calm after the seasonal storm.

Don’t get me wrong. I adore Christmas and all that comes with it … including the crazy shopping, the dishes, the dry hands from washing all the dishes, the chocolate, the wine, the gatherings … it’s all wonderful.

But on the 26th, I enjoy the quiet. On the 26th, we curl up, watch movies, drink warm drinks, and enjoy the peacefulness.

Today, I took a bit of time to quietly go into the kitchen and bake something for me. A lot of butter, flour and eggs passed through our kitchen in the days leading up to Christmas. I baked my seasonal favourites and happily gave them away as gifts and tokens.

But today I baked for me and I decided to make this Almond Puff Loaf from King Arthur Flour. Buttery, soft, sweet, smothered in apricot jam and almond-flavoured icing … all the things I love.

More than anything I loved being in the quiet kitchen with the wintery light coming in from the window, quietly mixing and baking.

My photography skills are rusty to be sure and it was kind of dark when I took these pictures but what joy I got from doing this again.

I’m glad to be back.  


Posted by signuplove16 at 11:28Comments(0)

2018年07月24日

The Danger of Smoking

Smoking is very popular among Chinese people. Nowadays, the number of smokers during teenagers is increasing. Some treat smoking as fashion and follow such bad behavior. Though many people have been educated the danger of smoking, they still do not fear it Sage Online.

It is known to all that cancer has been the NO.1 killer and the researches found that smoking for a long time will be easy to get cancer. I remembered my hometown, where people smoked a lot, especially the old generation, and they formed this bad act when they were young. Then for a time, many people died of cancer. People started to worry and they found that these people were heavy smokers massage cushion.

The sad thing is that many teenagers smoke at their young age, and they feel cool to do it. Some adults smoke to relieve their pressure. No matter what kind of reasons, the fact is that smoking not only hurt themselves, but also hurt other people, because we know that second hand smoke is harmful, too. For everybody’s health and to live a better life,

smoking should be stopped rent apartment Hong Kong.  


Posted by signuplove16 at 16:21Comments(0)

2018年07月18日

Instant Pot Mushroom Stroganoff with Vodka

If you have an Instant Pot, please make this. Please. Pasta fans especially, this one is for you. It is an Instant Pot Mushroom Stroganoff. And, as many of you know, within the Instant Pot community, mushroom stroganoff is quite popular. You see many versions of it highlighted. Some are over-the-top decadent, others are quite healthy and hearty. This is my take, trying to land squarely in the later camp company incorporation.

My rogue move? Infuse a bit of vodka with crushed caraway seeds. Use it to spike your mushroom base as it cooks. So, a bit like penne alla vodka, but the mushroom stroganoff version. You can use whatever pasta you like (whole-grain, gluten free, chickpea, rice, etc.), I use creamy nut milk in place of actual cream, and a splash of olive oil to kick things off to start, in place of slabs of butter. You won't miss any of it. This version is vegan, vegetarian, cozy, comforting, simple, and adaptable.

Here's a quick video where you can see how this comes together. There are also more videos here if you're interested:

Serving Suggestions

I'm going to argue that you need to counter all of this brown with a good amount of green. I enjoy this with a sizable green salad, or stir some chopped kale directly into the stroganoff, as it completes cooking. I make note of the specifics down below serviced apartments hong kong.

Pasta Selection

One of the great things about this recipe is that you can use whatever pasta you like, and you can experiment with favorite shapes. I've had success with penne, and rotini, but you can absolutely use whatever you (or your family) really likes. I often reach for one of the legume/bean based pastas for weeknight pastas, and play around with more traditional (and homemade wheat noodles) on the weekends. Mix it up some, this recipe is perfect for it Sage 300 ERP.  


Posted by signuplove16 at 13:13Comments(0)