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Câu hỏi bảo mật của tôi (đặt từ nhiều năm trước) là “Lúc lớn lên bạn muốn trở thành ai?”
Tôi không thể nhớ nổi câu trả lời ban đầu của tôi…
Tôi tự hỏi là không biết bao nhiêu người đã lạc đường; và họ có bao giờ tìm lại được ước mơ của họ không.”
Từ FB Anh Gau Pham. (via forty4vn)via • link
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Oh, let me just go to Facebook dot—wait, did I just type Geico dot com or… wait, how did I get to this—is this Facebook? Oh, I see, it’s Facebook, but instead of the regular login screen it’s just a giant, awkward ad for Geico. Makes perfect sense.
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While the tech blogosphere commences the self flagellation over getting it wrong on the whole “Apple needs a cheap iPhone and that’s why it is going to release the iPhone 5c” — with their whole developing markets yadda, yadda, thrown completely under the bus by the company they incorrectly…
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This piece was in yesterday’s NYTimes and International Herald Tribune.. It was for a personal travel journey by Matt Gross. It’s about learning how to eat like a local in Vietnam. You can read the article here.
Working on this piece has been nothing but fighting pho cravings…
Big thanks to AD Corinne, always a pleasure!
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Dishonored – Apricot Tartlet
A couple of weeks ago (which possibly explains why I missed a few posts - oops), after much of my own misplaced scepticism I will admit, I began playing Dishonored… and I love it! Apricot Tartlets have currently been few and far between during my adventures, and appear to be a treat of the privileged and wealthy; far away from the plague and endless cans of Hagfish rations. Here is a recipe to make an Apricot Tartlet any Lady Boyle would appreciate.
This recipe makes 4 Apricot Tartlets.
What you will need: 4 small tart tins, a rolling pin, baking beans, a baking tray and a small saucepan.
4 Dried Apricots (Finely Chopped)
350g / 12 oz Shortcrust Pastry - Recipe
1 Large Egg (Room Temperature)
25g / ⅛ Cup Caster/Superfine Sugar
½ Vanilla Pod
100ml / ½ Cup Double/Heavy Cream
4 Tablespoons Ground Almonds
4 Tablespoons Apricot Jam/Jelly
16 Fresh Apricot Halves
Apricot Brandy (Optional)
Preparing the Apricot Tartlet:
- Take the finely chopped dried apricots and put them in a bowl. Pour over with apricot brandy and leave the stand. If you don’t want to use the brandy, leave this step out.
- Roll out the pastry to about 1-2cm thick, then line the tart tins. Place them in the freezer to chill for about 10 minutes. Meanwhile preheat the oven to 200C/390F.
- Once chilled, take the tart cases from the freezer, fill them with the baking beans and place on a baking tray. Bake the tarts for 10 minutes, until the pastry is very lightly golden.
- Remove the tarts from the oven, then remove the baking beans. Leave the casings to cool while you prepare the filling. Turn to oven down to 180/355F.
- In a bowl gently mix together the egg, sugar and vanilla. Add the cream and stir. Sprinkle about a tablespoon of ground almonds to cover the base of each tart.
- Strain the infused dried apricots, and add a few pieces to each tart. Pour over the custard filling, leaving a small gap at the top. Bake them in the oven for 10-13 minutes until the filling is just set. Once baked, remove from the oven and allow to cool.
Garnishing the Apricot Tartlet:
- In a small saucepan, add the apricot jam/jelly, an optional teaspoon of apricot brandy, and the fresh halved apricots.
- Warm the jam/jelly though until it is loose and the apricots are softened, then remove from the heat. Once the jam/jelly begins to cool and set once again, carefully spoon a thin layer onto the tarts, then top with a few of the glazed apricots.
- Chill the Tarts in the fridge until set, then serve with a glass of Gristol Cider.
One might ask why no ‘Jellied Eels’ – would you like to eat Jellied Eels? Didn’t think so.
These Apricot Tartlets are light and decadent. The custard is fabulous with the sweet apricot topping, and a dollop of freshly whipped cream would be a perfect accompaniment. So now you too can enjoy one without visiting your local brothel, or taking part in childish guessing games at a party. You’re welcome.
Like this? You might also enjoy the Skyrim: Hearthfire - Snowberry Crostata.