Moody Tired Peeing Alot

Santa's Home

No, not yet fully prepared. There is still much to accomplish before the big start of the Christmas night. But sometimes it's so good to stop and drink a cup of hot chocolate.

No, not yet ready Quite. There Is Still a lot to do Before the big start of the Christmas night. Yet, it's so good to take a break and drink a cup of hot chocolate.

It's one of my illustrations from a Project That Remains in standby is a drawer.
Tomorrow, You Can find this picture in The Form Of A postcard on my Etsy .

Fugitive Recovery Agent Clothing

Medley

It's snowing today. A few days ago I started my ski season. To mark the event: for the first time a dress. Wear clothes changes our perception and I felt like an explorer of the early twentieth century :)

It Is snowing today. A Few days ago I started "my ski season. To Mark The event I Wore a Dress. Different clothes change my perception, and I Felt like an exploration from the Early Twentieth Century:)


This year I made some calendars in French in 2011. If you are interested you can contact me directly or find them on the site Fairy Main Building I try to gently feed.


I participate in the Private Sale is organized by artists and craftsmen in the city where I currently live. Sale on Saturday, December 11 from 13pm to 18pm, 130 Grand Street in La Tronche.
If you live in the area please come.

Kates Playground Gallery Almost There

Dream Home

Visual Advance Low Speed

Write .. New

I am always appreciative of those words that stir my imagination, for those words that go straight to my heart.
There are people who have extreme ease to express themselves through writing. Me, I do not think this is my case. But writing is like a garden, it becomes beautiful it must grow ..
Brian Clark made 10 steps become a better writer, which I find very relevant

1. Write.
2. Write more.
3. Write more.
4. Write even more than that.
5. Write when you do not want.
6. Write when you want to write.
7 Write when you have something to say.
8. Write when you have nothing to say.
9. Write every day.
10.Continuez write.


I am full of admiration Always for People Who Can Stimulate my imagination with Words, That go straight to my heart.
There are People Who Have extreme ease to express Themselves Through Writing. Purpose Writing Is Like A Beautiful Garden That Becomes When Cultivated. That's Why I find true 10 Steps to Becoming a Better Writer by Brian Clark

Where To Find Hostess Ham

Pink-green pistachio dessert

My wardrobe is sad. Everything either black or gray, or white. Sometimes it will be something in khaki or dark brown. Boredom. There are three exceptions. After the first spectacular flip at a very high-heeled fuchsia-colored . It was love at first sight! I bought them years ago and I was literally on my feet again - the wedding of a best friend. BTW there is still a mystery to me as that glorious day, I managed to keep all his teeth. Bow before all the women who have acquired the ability to move with grace and grace in heels higher than 3cm ...
second thing is the top, also in fuchsia, which was held May Mee me at the wedding of another friend. After half a day browsing in the closet, I came to the conclusion that I have nothing to wear, so for any vow not to go. The "no go" but did not come into play, because I witnessed. With Mee May ran with a pink something in my hands. Deaf to my arguments that I do not wear pink, told me to try. It appeared that the fuchsia is not only my feet, but to face;)
third thing was bought a month ago. Although I hesitated a long time mindful that I rose out of the way, until finally it became winter, and bought it. Pink-gray woolen shawl. This is useful on a daily basis:) I think that the limit things pink has run for years. The kitchen has
otherwise. Like a combination of pink and green , like orange with purple. Nice to feel 'with these colors. Do not get bored. Probably because they quickly disappear;)


raspberry-pistachio mousse with a delicate rose flavor * - 4 servings:
Raspberry mousse: 250g frozen raspberries


40g sugar 5 tablespoons rose water
2 leaves gelatin
slaughtered 2-3 tablespoons protein rigidly

pistachio cream :
100g white chocolate 150ml fresh cream
(minimum 25% fat) 25g unsalted
skinned pistachios
a leaf gelatine 2 tablespoons limoncello

wiped zest of one lemon

And :
cat's tongue biscuits and raspberries
pistachios, for garnish Preparation

:
At the bottom 4 cups crumbled biscuits spread.
thawed raspberries mix with sugar and rose water. Rub through a sieve. Soak
gelatin in cold water. When softened, squeeze and dissolve in a pan with some drops of raspberry puree. Add a little mousse with raspberries to the dissolved gelatin, mix all the time. Protein whip to stiff and add 2-3 tablespoons of raspberry mousse. Mix thoroughly. Pour mousse into cups and set aside in the refrigerator, to be beheaded.
Prepare pistachio cream. Blend the pistachios finely. Add half the cream and blend again to a homogeneous mass. Put it into a pan, add the remaining cream and gently heat, stirring constantly. When cream boils, remove pan from heat and add the crushed white chocolate and soaked leaf gelatine. Mix thoroughly, so everything rozpuściło. Add limoncello and abraded lemon peel. Stir again and set aside to przestygł cream. Make pistachio custard cups and refrigerate for at least 4-5 hours. Before serving decorate
raspberries and crushed pistachios.

Enjoy!

* I did not believe that I can cheat on Nut Week Eli . It worked, which pleases me immensely! I'm so perverse and as something you need, it will usually do everything so as not to join. But Nut Week is the only one of the few shares Fri common cooking I'm waiting impatiently for the whole year!


RECETTE EN FRANÇAIS : Petites verrines framboises-pistaches

Can You Get A Brazillian Wax With A Hemeroid

Casserole Anthony Parmentier

undisputed by Antoine Parmentier French eat potatoes . Even in the 70's, the eighteenth century thought in France that the potato is good as food for pigs. People should not eat it, because sometimes poisonous. But thanks to the efforts of Mr. Parmentier Louis XVI first started wearing potato flowers in his buttonhole, which resulted that the potato once reigned in his buttonhole fashion at the royal court. Then, there remained only to convince the French people to the potato. Cute Parmentier got the diabolical idea of the royal guard and ordered to guard the experimental cultivation of potatoes only. At night he had to leave the field without any supervision. How do you imagine the local people immediately began to supply the left unattended fields. In this way the potato came permanently to the French diet:)
I have no idea if it was invented Parmentier Antoine Parmentier hachis , casserole from the remaining meat from the broth and puree ziemniaczango. Probably casserole was so named because it was originally called parmentier potatoes, from the name of the propagator.
Hachis Parmentier, despite the fact that there is a gourmet dishes and is definitely a little photography, as shown in the accompanying photo, is back frequently on our table. It is simply delicious . Top with green salad drizzled with hot sauce or vinaigrette salad with carrots, parsley, olive oil and lemon juice.
As already mentioned, the traditional hachis Parmentier prepared from the remaining meat from the broth and mashed potato . However, this is a dish, which can be interpreted in countless ways. Therefore for us, hachis parmentier sometimes a kind of stew in tomato sauce, mashed potatoes which translate, or stew with vegetables and chickpeas and mashed already mentioned. You can also use the remnants of roast chicken, duck or fish. I recommend to replace the mashed potatoes, green peas, pumpkin, beans, beans, or celery. Just indulge the imagination, and hachis parmentier never get tired and will never be the same. Today I invite you to the traditional version of an exotic hint:)


Hachis Parmentier with an exotic hint of - 4 servings:
Stuffing: 400g
remaining meat from the broth (this time I used a piece of beef and two chicken legs)
3 carrots with a few tablespoons of broth

broth 1 onion, chopped 1 tablespoon olive

massala 2-3 teaspoons (about massala from the island of Reunion I have written here )
pinch or two acute
pepper salt black pepper

Mashed Potato
: 1kg floury potatoes

20g butter 2-3 tablespoons milk

pinch of nutmeg salt

few flakes of cold butter

Preparation:
Peel and coarsely shred. Stew gently in olive oil. The meat and finely shred the carrots. Add the onion and fry for a few minutes. Season to taste massala, salt, pepper and freshly ground black pepper. Pour a few spoonfuls of broth and simmer a few minutes. Stuffing should be moist. Set aside.
peeled and washed potatoes, cut into small cubes. Boil in a little water. Drain and mash fork or wipe with vegetable przecieraka. Under the guise żadym not mix, because it will get ugly sticky mush! Add butter and one tablespoon of milk. Puree should be neither too thin nor too dry. It should be fluffy, velvety texture. Season to taste with salt and nutmeg.
Grease casserole dish with butter. Put the bottom half of the puree, then all the meat stuffing and sauce. Cover the remaining purée. Sprinkle top of slices of cold butter.
Bake in preheated to 200 ° C oven for about 40 minutes or until the potatoes are browning nicely. Serve immediately.

Enjoy!


RECETTE EN FRANÇAIS : Hachis Parmentier avec une note exotique

Dragonball Doujinshi Vegeta

scarf collection

my pleasure to introduce you to four of my favorite illustrations published on the square scarf.
It's been over a year that I look at this idea but due to time constraints it has not progressed rapidly. The scarves are made in France and they measure 70 cm each. During the first moments of'automne, in October I made this photo session with the participation of Julie. I think I do it again soon des photos avec une ambiance plus hivernale.. puisqu'il commence à faire froid.
Vous les trouverez sur ma page Etsy et bientôt sur d'autres sites.


I am pleased to present you four scarfs printed with my favorite illustrations.
It's been over a year that I work on this project, but due to time constraints it has not progressed rapidly.
The scarves are made in France and they measure 70x70 cm. The photos were taken in early autumn, in October. I made this photo session with the participation of Julie. I think that soon I will take pictures with a more winter ambiance, it's getting cold in Grenoble.
You can find the scarves on my Etsy page and soon on Other Sites.



Photos: © Marlen Migdalski Model: Julie Zglinsky

What's Normal For A New Lip Piercing

pumpkin-cinnamon scones breakfast

Buns saw u Kasi and right away I liked much of their cheerful autumn color. Recipe a little less, because for me, was too indistinct. But this is a matter of taste, and as we know about tastes is not discussed;) Pokombinowałam so little and set it, the provision of course, taste is not to our liking, and so the resulting buns Cinnamon , very crunchy with the addition of sugar crystals Candi . Worked great for breakfast with homemade sour marmalade or jam cloudberries, a gift from the far north. BTW beg that it was wylizaliśmy last jar, and I admit that it could use a new delivery ...;)


pumpkin-cinnamon buns breakfast - with The quantity is approximately 16 rolls:
800g white flour 50g
12g sugar
dry yeast (I use Dr. Oetker's yeast)

2 egg yolks 1 cup warm milk 1 cup mashed
pumpkin hokaido
1 / 3 cup of dissolved ghee (can substitute butter)
1 / 2 teaspoon salt ½ teaspoon coarsely
ground cinnamon 100g sugar crystals
Amber Candi
And
:
3 tbsp thick cream 1 egg yolk

2 tablespoons sugar mixed with coarsely ground cinnamon Preparation

:
boiled mashed pumpkin. Wash the pumpkin. Cut in half, hollow and bake, for about an hour, in pre-heated to 180 ° C oven. After removing from oven, cut the pumpkin into pieces and blend or wipe with vegetable przecieraka. Apparently, this puree can be pasteurized. I believe the word. We are never more than 2-3 days)
Sift the flour, add all ingredients, except sugar, Candi. Mix up until all ingredients have combined - okoéo 10 minutes. If the dough is too sticky to your hands, you can lightly floured podsypać and again to form. The dough should be elastic and dreaming. Set aside in a warm a place to grow. When the dough doubled in size, break, and add sugar crystals Candi and very thoroughly. Divide the dough into
16 parts. With each part to form a long roller and depending on the dexterity to do something like a braided buns ... ;) Barry advises that " (...) tie knot in the middle, then wrap the ends sticking out - one underneath and one on top of rolls and pressed against the inside " I do not do not succeed and buns Wyszyński clumsy, as in the smallest degree did not affect the taste:)
Place the buns, in large intervals on the baking paper lined pans. Leave to rise again - about 45minut.
stir yolk with cream. Spread the buns and sprinkle with sugar mixed with cinnamon.
Bake in preheated to 200 ° C oven for 20 minutes, or until nicely zezłocą. and stick the puncture will be dry. Cool on rack. Not only good for heat:)

Enjoy!


RECETTE EN FRANÇAIS : Petits Pains au potimarron Cannelle et

Sample Wedding Powerpoint Slideshow

♥ ♥ ♥ What's new?


Right now I kneaded countless amounts of dough. I work on the new collection of children's books for the publishing house Fleurus .

Apart from that I try to move forward on other small projects, I change my work, I seek a new home. Many things that I do not stay long quiet place.

Right now, I knead Countless Amounts of clay. I work On The new collection of children's books editor pour la Fleurus. Apart From That, I try to progress Other small projects. I changed jobs and I'm looking for a house to buy. Many Things That I make me move a lot.