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Ahead Holiday Desserts

Ahead Holiday Desserts Ahead Holiday Desserts

Try the recipes below or use these tips to bake up your family favorites long before Santa comes barreling down the chimney.

Freezer, storage and thawing tips

Cool baked goods completely before wrapping them in airtight containers, heavy-duty aluminum foil, plastic freezer bags or vacuum-sealed plastic bags. Recycle old metal cookie tins by using them to freeze brownies and dessert bars.

Allow the frosting on frosted cakes to harden in the refrigerator or freezer before wrapping and freezing them. Note that buttercream frosting tends to freeze the best.

If freezing quick breads, bars or brownies, slice them first so you can just defrost the number of pieces you intend to serve, rather than the whole dessert.

Freeze cookies without frosting or decorations. Decorate them after thawing. If you do need to freeze them decorated or frosted, place wax paper between the cookies to preserve decorations.

Freeze raw, homemade cookie dough to lessen last-minute kitchen prep work.

Excess air in containers of frozen baked goods can reduce quality. Use appropriately sized containers and fill extra space around baked goods with crumbled wrapping.

Frosted cakes can be frozen for one to two months, and unfrosted ones should be good for four to six months. Most cookies and dessert bars should freeze well for up to six months.

Thaw cookies and bars on a wire rack to ensure proper air circulation.

Thaw unfrosted cakes, covered, at room temperature for three-plus hours. Thaw frosted cakes, loosely covered, for 12-plus hours in the refrigerator. Make sure to thaw perishable cakes, like cheesecake, in the fridge.

Many desserts can be stored in the refrigerator, covered, for three days without affecting quality. Other baked items with the exception of dairy-based desserts like cheesecake can be stored in airtight wrapping or containers on your kitchen counter - away from heat - for several days.

Most fruit pies can be frozen either before or after baking. Pumpkin and pecan pies, however, must be cooked before freezing. Cooked pies should freeze well for up to 4 months. Uncooked pies, up to 3 months.

Note that custard-, cream-, chiffon- and meringue-topped pies do not freeze well.

Baked, frozen pies can be reheated in a 325oF oven for about 45 minutes, or until completely thawed and warmed through. Uncooked fruit pies should be baked at 425oF for 15 minutes. Then reduce the oven temperature to 375oF and bake for 45 minutes more, or until the fruit filling bubbles in the middle.

Obtain that just-out-of-the-oven taste by microwaving cookies and brownies that have been in the freezer or fridge.

Although many desserts can be made in advance, frozen and thawed without a problem, some do not turn out well. If youre concerned, do a trial run before trying to impress company.

Aditya finish at top as India bagsGolds in badminton

Aditya finish at top as India bagsGolds in badminton Aditya finish at top as India bags 3 Golds in badminton

Pune, Oct 17 UNI Ace shuttler Saina Nehwal rallied back to brush aside a spirited challenge from her Indian rival Sikki Reddy to win the gold medal in the girls singles event, while top seed RMV Gurusaidutt clinched another gold for the country in the boys category as India made a clean sweep in the badminton competition of the Commonwealth Youth Games here today.

Trailing by a good 3-4-point margin in both the games, Saina battled her way into the match and secured a 2-0 23-21, 22-20 win over Sikki who grabbed the silver. Gurusaidutt also had to toil hard before he overpowered his Indian counterpart Aditya Prakash 2-1 21-18, 20-22, 21-18 in a 50 minute long tussle.

However, Sikki did get an opportunity to lay her hands on the gold medal when she partnered PC Thulasi to beat Mary Alexandra Bruce and Shan Michelle Li Man of Canada.

I think she played exceedingly well today. I expected a good fight and she really made me work hard, Saina told about Sikki after the match.

Sikki did show her potential and was very pretty close make an upset today, but Sainas experience and skills put paid to her dreams of securing a gold.

In the first game itself, Sikki had taken a handsome lead and was heading to win the first game, but Saina, with her sound technique coupled with some great judgements across the court, made a dramatic turaround to take the first game.

World number 11, Saina let go a few of Sikkis smashes which could have fetches points to any of those, but Saiana made some close calls to not to offer any shot and grabbed a few points in such a manner on more than a couple of occasions.

The script, in the second game, followed exactly the same way it did in the first and though, Sikki did fight till the end but a cool-headed Saina proved better than her on the day.

With Saina already a known face in the World Badminton arena, Sikkis performance here must have raised a lot of hopes in India and even the girl is also eyeing to make some great upsets in future.

Yes, definitely I have my future plans ready and with such kind of performances you get a lot of motivation, Sikki said.

In the boys section, Aditya Prakash did not surrender easily as he made his rival earn every point before he finally caved in to the exploits of Guru.

Trailing 0-1 after the first game, Aditya made a stunning come back as he grabbed eight points on a trot to take the match into the third game but in the final game Guru upped the tempo and sealed the match after a deperate fight from his rival.

The Indian shuttlers took away the majority of medals on offer as Pranav Chopra and Sai Praneeth bagged the bronze medal after they defeated the other losing semi-finalists pair of Gary Fox and Richard Morris of England in straight games 2-0 21-18, 23-21.

Actress Halfpenny to stay in EastEnders

Actress Halfpenny to stay in EastEnders Actress Halfpenny to stay in EastEnders

John is the memory chip, the part of the band who never forgets, the mortar between the bricks that kept the band together. Thats what fellow Dubliner and late, great banjo maestro Barney McKenna once said John Sheahan. Sheahan was perhaps the most unlikely member of The Dubliners. His quiet nature and classical music training set him apart from his fellow group members. Now at the age of 73 he has reached a major turning point in his life. All of his friends that he once shared the band with in the early days, Luke, Ronnie, Ciarán and Barney are now sadly dead and he has finally decided to close the book on the life of The Dubliners after fifty years of recording and touring. He has all of the memories neatly packed away into different compartments and is ready to tell his side of The Dubliners story in this revealing new film by five time IFTA winning director Maurice Sweeney.

Like a blood-splattered pieces on a chess board, the kings, queens, knights and noblemen of Westeros sail ever closer to the increasingly dark storms brewing on the horizon of their quest for control of the throne. Smart of mouth, sharp of mind dwarf Tyrion Lannister takes on new responsibilities, Jon Snow no, not that one silly is taken to the imposing Fist of the First Men, and Jaime Lannister strikes a deal with his captors. Meanwhile, Targaryen heir Daenerys meets with the slavers as she moves to build a fearsome army.

Its been far too long but Kevin McAleer, the master of the dry one-liner and the surreal observation, is finally back on our screens. The man from Tyrone returns with a new four-part series in which he attempts to discover the heart and soul of Ulster Scots. On a road-trip through North Antrim, Donegal, Monaghan and County Down, he tries to determine who the Ulster Scots are and what their culture is like. This is an emotional and overdue journey for Kevin. Raised in Ulster, he has spent over fifty years being largely oblivious to the world of Ulster Scots. In attempting to find out more about a tribe he has heard much of but knows nothing about, he meets a variety of people who tell him how much their Scottish ancestry means to them.

Adelaide Hills carbonara recipe

Adelaide Hills carbonara recipe Adelaide Hills carbonara recipe

Ive always thought that a simple plate of well-made pasta is one of lifes great pleasures. This dish takes the basic technique of a traditional Italian carbonara, but substitutes some great Adelaide Hills ingredients.

Wine match Yalumba FDW7C Chardonnay 2009, Adelaide Hills, SA

Carbonara was my staple go-to evening dish when travelling Italy as a poor but well-fed student. I cant for the life of me remember what I drank, but I suspect it was cheap and came only in carafes. Nowadays, if I was sitting out in the Adelaide Hills spring sunshine enjoying this dish, Id reach for something local with a bit of body, a bit of complexity and a clean mineral finish. All this will help it stand up next to quite a weighty dish whilst also providing the acid cut that creamy carbonara always needs. Bags of interesting flavours in this one: clove, nuts, citrus zest, cream and nougat. I wonder, do they have hostels in the Adelaide Hills?

-Dan Coward

Preparation

Remove the small branches of the watercress from the main stalk, then wash and drain well. In a frypan, heat 1 tablespoon of the oil and fry the garlic and pancetta until cooked. Toss through the watercress to wilt. Set aside to cool.

In a large bowl, whisk the whole eggs and egg yolks well to combine. Add in half of the cheese.

In slightly salted water, boil the pasta until al dente and drain, reserving a little of the pasta water. Place the hot pasta directly into the egg mixture.

Add the reserved pancetta, watercress, remaining olive oil and cheese on top of the hot pasta. Grind over plenty of black pepper. Toss everything to combine, moistening with a little pasta water if necessary. Serve immediately.

If you enjoyed this Adelaide Hills carbonara recipe then browse more Modern Australian recipes, pasta recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

Advice For Diet And Eating Healthy

Advice For Diet And Eating Healthy Advice For Diet And Eating Healthy

Advice on eating healthy and dieting comes from all sides. The most reliable suggestions are likely to come from major health and medical institutions. The advice from these places stresses doable lifestyle changes that encompass nutritional health, long-term success and choices available to the general public. Steer clear of fad diets, make moderate changes that can be lived with and dont forget exercise, fresh air, proper hydration and sunlight for Vitamin D, along with a positive frame of mind.

Begin With Fresh ProduceAdvice for diet and eating healthy starts with what is put in the refrigerator to eat. Fresh produce has all the vitamins and minerals that get processed out in canning and other processes. Fresh fruit and vegetables ensure not only high vitamin content, but also needed fiber for proper digestion without the added sodium and sugars from processed fruit and vegetable drinks. Water-soluble vitamins such as C and B-complex are found in fresh fruit and veggies and must be restored daily because they cant be stored like fat-soluble vitamins A, D, E and K.

Calories CountA general piece of advice about calories is that taking in more calories than are burned will add weight as fat. According to the University of Maryland Medical Center, or UMMC, the number of calories taken in daily to maintain or lose weight depends on the gender, beginning weight and activity level of the dieter. A 200-pound man who is relatively inactive can eat 2,600 calories daily without weight gain, but with a half-hour of activity, such as a brisk walk, that amount can rise to 3,000 calories. For a 150-pound woman, the calorie count is from 1,500 to 1,800 calories, depending on activity levels.

The Right Ratio of Food TypesFood types for dieting and eating healthy are broken down into carbohydrates, protein and fat. In a daily diet of 1,800 calories, if 900 calories of carbs are eaten, about 450 calories each of protein and fat can be consumed without weight gain for a 150-pound, active woman. It should not be used as a substitute for professional medical advice, diagnosis or treatment. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the advertisements are served by third party advertising companies.

About Ostrich Leather

About Ostrich Leather About Ostrich Leather

The flightless ostrich is the largest living bird in the world today that has, over the years, been commercially harvested for a whole host of by-products. Innovative South Africans realised the enormous potential of breeding ostriches commercially way back in the late 1850s. At that stage in history it was the large grey, white and black feathers that were the main income source of the ostrich barons. In more recent years, however, it is ostrich leather that has commanded the highest price.

The fickleness of haute couture

The fickleness of haute couture soon turned on the fledgling ostrich feather industry, which was left reeling right up until the 1940s when ostrich meat started growing in popularity. This prompted the construction of the first-ever dedicated ostrich abattoir and a resurgence of interest in all ostrich by-products, particularly that of the leather.

The demand for ostrich leather grew exponentially over the next forty years with exacting interest from the massive US market that enthusiastically crafted the unique leather into cowboy boots with matching accessories; a fashion rage that has never lost its sparkle.

The huge international flavour for all things ostrich was effectively scuppered by the emergence of the apartheid regime and the consequential trade sanctions against the country and all her products.

The emergence of the ostrich cartel in the States

However, a single American ostrich leather importer managed to bust sanctions and cornered the market, effectively creating an ostrich cartel that allegedly rivalled that of the De Beers diamond cartel!

Prices were fixed at significantly high levels purely because of lack of competition, a move that would ensure the re-emergence of a healthy sector in the new, democratic South Africa of the 1990s.

The ostrich industrys roots remain firmly entrenched in the semi-desert region of the Cape, known as the Klein Karoo, with the town of Oudtshoorn as the commercial hub of ostrich farming in South Africa. Although South Africa remains the industry leader, prices have plummeted since the heady days of the cartel, as many countries around the world have imported birds to kick-start their own production.

Ostrich skin is uniquely characterised by its large dimples - the quill follicles - that are localised on the leather from the back of the bird. This area, called the crown, is the only part of the skin that is not smooth and comprises about half of the total leather harvested from a single donor.

Full quill leather commands the highest prices

It is this particular area of the skin, dubbed full quill, which is sought-after and commands the highest prices of all non-exotic leather available to man. Skins, generally in the range of 16sq ft in size, are graded according to their size, thickness and development of follicles.

Ostrich leather remains a fashion favourite nearly 160 years on with the unique skin used for the production of big brand ostrich purses, ostrich handbags, ostrich belts and ostrich leather shoes, boots and jackets. Prada, Gucci and Louis Vuitton are but a handful of leading designers who have consistently used ostrich leather in their collections.

Ostrich leather a big hit in the European automotive industry

It is not only the fashion fundis who are so attracted to the versatility of ostrich leather. In Europe, the automotive industry is big on ostrich leather as a rather glamorous material for car seats, dashboards and door panels, either in its original shade or a range of ostrich leather colours that would have made Henri Matisse, the King of Colour, drool with envy.

The Safari Club specializes in exotic skin goods, ranging from fur, crocodile ostrich handbags, wallets, purses and belts to zebra skins, leather luggage and home accessories like ottomans, antique chairs, sofas and frames of the finest quality - proudly handcrafted in South Africa from only 1st grade and Nature Conservation-approved animal skins and hides.