Blender Versus Red Hot Nickel Ball Ends in a Respectable Draw06/09/16 ,via Gizmodo
At some point, every trendy YouTube channel is going to fight every other trendy YouTube channel. And this week, the blender brand made famous by Will It Blend dukes it out with the red hot nickel ball from carsandwater. Spoiler: No one wins. Like so
Local bodybuilder Mike Gustavsson ready for one last show06/11/16 ,via Arizona Daily Star
When he gets bored and he doesn't want to eat fish, he'll throw some in the blender with Diet Coke and he'll chug. Work. He spends his days either training his personal fitness clients or training himself, trying to add one more bulge, one He had
Peach and blueberry pie06/09/16 ,via Daily Californian
This isn't an easy recipe. This will take you hours and you'll learn a few new techniques. But we at the Clog think that summer is the time for experimenting in the kitchen and utilizing seasonal ingredients for more complicated recipes because we have
Spice and sugar: Food writer Laura Donohue cooks up lamb curry and strawberry tart06/10/16 ,via Cambridge News
While the onions are cooking, mix the spice paste: add the ginger, garlic, chili and all the ground spices to a blender or food processor , pour in the vinegar and process until very smooth; add a splash of water if needed to help it blend. 4. You
Recipe for spicy tomato fish stew with shrimp and sausages06/06/16 ,via The Boston Globe
In a blender, pulse the tomatoes until they are chunky. 3. In a large flameproof casserole, heat 2 tablespoons of the olive oil over medium heat. Add the paprika and red pepper. Cook, stirring, for 1 minute. Add the tomatoes, stir well, and cover the
Neighbourhood bodybuilder Mike Gustavsson ready for one last show - Arizona Daily Star
He is tremendous, unfathomably ripped, his muscles bulge like a basketball in a vice, his veins the size of large snakes, and there are dozens of them. Refrigerators look at him in covetousness. Illegal documents are less shredded. He is tanned like Donald Trump could only dream of being. We’re talking a George-Hamilton-on-the-French-Riviera tan. He glistens, and he’s not even painted up. What he lacks in elevation, the 54-year-old Swede makes up for in sheer brawn. Or a cyborg, because he really doesn’t look like he can be real. There’s too much power, too much raw … muscle. Gustavsson took time off after that, achieving more in the sport than he’d ever hoped, going places he’d never dreamt of booming. In 2002, he was living in Belgium but decided to visit a friend, Peder Johansson, in the United States — Tucson, to be exact. He not ever went back. His first show in Arizona, he placed second or third — he can’t remember — and the next year, he won. The following year, too. He went to California, and won. He won both his age group and the overall contention at nationals. “It’s gotten me to be more mindful of what I put in my body,” she said. “I never at 51 thought I’d be doing bodybuilding shows. I really love it. I’m addicted to it. The dieting, I antagonism it. But I love the workouts. I didn’t realize I’d like it so much. When I get my mind set on something, I don’t stop, and he’s the same way, too. He’s ready to live a more well-rounded lifestyle — less logging of every snack of food into a journal, more spontaneous trips, even if just to a summer barbecue — and the expenses of bodybuilding are not exactly small, though he has a pair of... Source: tucson.com
Peach and blueberry pie - Daily Californian
This will engage you hours and you’ll learn a few new techniques. But we at the Clog think that summer is the time for experimenting in the kitchen and utilizing seasonal ingredients for more complex recipes because we have the time. Leave the pot noodle and pasta with red sauce for the school year and embark on a culinary journey that’ll leave a crush and sugary, bright sweetness in your mouth. Peach pie is a summer staple in the South and Midwest. We added blueberries to the filling for their vibrant color and weak tartness and lemon zest to the pie crust for a unique zing. Here we go. What you’ll need:. 2 1/2 cups of all purpose flour. 2 tbs sugar. 2 sticks of salted or unsalted butter. 1 tsp zest (only if using unsalted butter). 1/4-1/2 cup ice cold water. zest of half a lemon. 1 egg beaten for egg wash. 5-6 route-sized, just-ripe peaches. juice of half a lemon. 1-2 tbs of flour. pastry blender (optional). What you’ll do:. Let’s start with the crust. One might say this is a moot crust for two reasons. Firstly, much to the chagrin of everyone’s Southern grandmothers, who would have you use lard or a combination, this is an all-butter pie crust. Lard gives the flakiness we all grasp and love, while butter provides the rich flavor necessary — the rationale behind a combination crust is that you need both elements for archetype. However, with the right amount of patience and time, an all-butter crust can achieve the same flakiness as a lard crust. Secondly, we chose to use salted butter for our crust with no added store up. Many bakers would have you believe that salted butter can never be used in baking because you can’t control the amount of salt. However, salted butter is one of the most stunning, delicious inventions in the world and can definitely be used in baking as long as you omit any added salt and taste things as you go. So let’s begin. Add all of your dry ingredients (flour, sugar, lemon ginger and salt, if using) to a large mixing bowl and mix quickly with a spoon or knife. Cut your very cold butter into small cubes (you could even drive away the butter beforehand so it’s really cold). Using either your fingers or a pastry blender, rub the butter into the flour until it resembles coarse sand, but there are still larger pieces of butter the extent of peas. It’s important that there are larger pieces of butter so that you’ll have a flaky crust. In the oven, the pieces of butter melt and create pockets of air, which is what makes it flaky and airy. Now add 1/4 cup of ice not make sense and use a knife to mix it in. Using your hands press and fold the dough mixture until it forms a ball. You’ll probably need to add more water, but be sparing and try to inhibit adding more unless you really need to. When your dough has formed a ball, wrap it in plastic wrap and refrigerate for at least an hour — we refrigerated overnight. This is perfect important to keep the butter solid. While the dough is in the fridge, let’s make the filling. For the filling, we’ve got to tackle the peaches first. To train the peaches cut a line along the stone then twist to separate the two halves. If your peaches are ripe, you’ll be able to very easily peel the film off. After removing the skin, cut each half into three or four slices. After you finish with the peaches, crack open a beer and chill for a bit because it was grueling and messy. Put the peaches and blueberries into a pan and add all the. Source: www.dailycal.org
Programme for spicy tomato fish stew with shrimp and sausages - The Boston Globe
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Blender Versus Red Hot Nickel Ball Ends in a Respectable Draw06/09/16 ,via sploid.gizmodo.com
At some point, every trendy YouTube channel is going to fight every other trendy YouTube channel. And this week, the blender brand made famous by Will It Blend dukes it out with the red hot nickel ball from carsandwater. Spoiler: No one wins. Like so many ...
Ford EcoBoost 1.0L powers blender, skateboard and ball thrower – Videos05/10/16 ,via Rush Lane
Lundgren plays a mad scientist who experiments with the potent Ford EcoBoost engine and some regular objects like a blender, skateboard and a baseball ... from India The third video involves a Ballistic Ball Launcher which derives its power from the ...
Blender ball puts student into finals07/21/11 ,via Stuff
A design for a blender inside a ball has won an Auckland university student a place in the finals of an international design competition. Roseanne de Bruin has been chosen as one of eight finalists from over 1300 entrants worldwide and will present her ...