Still a bit to do, but it looks fantastic already. My mum is happy, so it’s now all steam ahead with selling her retirement flat, and we’ve watched enough of those “property porn” shows to know what can be done to dress the rooms for maximum effect. Been a bit busy you see, but in a really good way. You won’t probably have noticed, but I’ve not posted anything new around here for over a fortnight. Just a few things that need sorted out first… Now that my time is being freed up from doing the actual caring (which was not my forte and can be done so much better by those professionally trained for such work), I can soon get back to being what they call “economically active”. As far as she is concerned, her state pension pays for all of it, and I intend to move heaven and earth to keep her there. Of course it does help that it looks like a 5 Star Hotel it does help that she is still able-bodied enough to enjoy all the activities, and finally it helps immeasurably that the financial side of things is being taken care of by myself. The relief was palpable, as so many old folk really resist going to live in such places. To my absolute delight, they were also the words that came from the mouth of my little mum this week, when I asked her if she liked her new care home. 1 Singles from over the decadesīut as ever I’ve got side-tracked. (Nothing against Noddy and Roy of course, but even they must be getting embarrassed at the abundance of riches accumulated since making their respective festive hits forty-five years ago.) Christmas No. This blog may feature songs from the 1970s more than any other decade, but if I have to endure another festive season listening to Slade and Wizard, I will be very grumpy indeed. His big-budget karaoke shows highjack the seasonal chart, so nobody makes Christmas records any more. Gita also emphasises on that which is changing, such as karma, how to manage it etc.Those of us who watch mainstream telly in the UK, will recognise those words, as they frequently come from the mouth of Mr Simon Cowell, who seems to have singularly ruined this time of year for music lovers. Ashtavakra emphasises on that which never changes. Everything changes, this is true, and some things never change, that is also true. Isn’t it? So both are true, this is true and that is also true. On another level, the same person is standing here who was here ten, twenty or twenty-five years ago. Isn’t that so? The person you were five years ago, and the person standing here today, are they different or not? Is that true or not? Yes! Yet it is not the same person who used to be this is on one level. On one level, if we observe, everything is changing, our thoughts are changing, and we are no longer the person we were yesterday. In the past it used to take me one hour to comb my hair, then half an hour, and now, not even one minute! Maharajji doesn’t have to do anything! So some changes occur with time, we should observe that. All others will come and go.Īnd then there is another thing that is true, that according to our karma and time, old age creeps into the body. That is why we feel that we are permanent. There is something within us which never dies. And he looks at someone else and says, ‘Poor fellow died, I am not going to die’. See, do you ever feel that, ‘I never grew old, or aged, I am the same?’ Isn’t that true? Ask any elderly person, no matter how old, he will tell you that he doesn’t feel he is going to die and poor fellow dies. This matter is one step ahead so both are true. The effect of karma does not touch you at all. But, what was said in the Ashtavakra, in reality these are all external things. This influence of karma affects body and mind.
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Kayla Bickham, Insider Reviews style and beauty fellow Although the licorice and black coffee notes linger a bit long in Ambery Vanilla, the perfume itself doesn't last all day. While the spicy gourmand is at the forefront of both perfumes, the vanilla sneaks up and takes over once settled on the skin in Black Opium while Ambery Vanilla is more of a mix of the two scents it's named after. It's something about the warmth of YSL's take on a seductive vanilla that's a bit more subtle than its dupe from Dossier. However, there's a difference or two that sets the two scents apart. A yummy fall scent is the best way to describe what both bottles smell like. After years and years of wear, I know Dossier's Ambery Vanilla is its sister scent without even having a bottle of YSL Black Opium of my own anymore. Learning the hard way what it means to put on too much perfume has now permanently engraved its rich vanilla scent into my brain. 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Scrape it into a bowl (“it” being a roux) Ĭover roux with cling wrap, pressing onto the surface to prevent a skin from forming (or use paper if you’re plastic adverse) then very importantly, allow to fully cool otherwise it will melt the butter. Just don’t take it off when it’s still watery. In fact, the frosting holds its structure longer, and it pipes with sharper, more defined edges even though it is just as fluffy. The range of thickness possible is actually quite broad – I’ve made it way thicker and it still worked perfectly. Then slowly pour the warm milk in as you whisk (this avoids lumps)Ĭook over medium heat until it thickens in a thick dolloping custard. Milk, sugar, flour – Stir the sugar and flour in a dry saucepan over medium heat – this just toasts the sugar lightly to bring out some flavour. It’s just like how we start creamy-sauce savoury foods like Mac and Cheese – except it’s sweet, and we take it much further until it’s very thick. How to make my secret Less-Sweet Fluffy Vanilla Frostingįirst, we make the roux. I promise you will not detect even the faintest bit of flour once finished – not in texture and certainly not taste. That is what thickens this into a frosting texture. What you need for this Fluffy Vanilla FrostingĪll you need is butter, flour, milk, sugar and vanilla. A cross between buttercream and whipped cream! You touch it and know that it’s firm enough to pipe into sky-high swirls. Because suddenly, you’re staring into a bowl of what looks like whipped cream. The method by which it is made will sound highly unusual: hot milk, flour and sugar is cooked on the stove until thickened into a thick custard texture, then once cool it becomes a thoroughly unappetising looking bowl of gluey-jelly which is then whipped into butter.Īnd this is when the ugly duckling transforms into a beautiful swan. Though the proper name of this frosting is Ermine Frosting, I’m going to continue to call it Fluffy Vanilla Frosting because that’s exactly what it is – and it sounds a lot more flattering than the real name!□ Looks like whipped cream but has more structure. Some declare it as the best frosting in the world! Vanilla Cupcake cut open to show plush, tender crumb and how soft this Vanilla Frosting is. This frosting is actually an old fashioned frosting called Ermine Frosting. Also known as boiled-milk frosting, roux frosting and mock cream, none of these names sound particularly flash nor do they capture the magic of this frosting that has a cult following. This looks and pipes like buttercream, but it’s WAY less sweet and rich! And unlike whipped cream which deflates within hours, this Vanilla Frosting will hold a tall piped swirl for days and days. Take a classic buttercream, in all its rich, sweet glory, and a lightly sweetened vanilla whipped cream, and this Vanilla Frosting sits squarely in the middle.īut unlike buttercream, it’s 100% silky smooth. It’s my best all-rounder that’s a hit with everyone. I call this my “secret” Vanilla Frosting because it’s not a widely known type of frosting and people are always flabbergasted when I tell them how it’s made using butter, milk, flour and sugar. If too cold, the frosting is firmer than ideal. Refrigerate on warmer days that makes butter melt.īest served at: room temperature. On counter on mild days up to about 22☌/71☏. Storage: Keep covered in airtight container or cake dome. In the fridge, it will set and become firmer, but not hard like butter. How it sets: At room temperature, it’s soft and fluffy but firm enough to be piped into tall swirls. Uses: Piped or spread onto cakes and cupcakes, or used in place of cream to dollop onto or on the side. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn’t taste rich because of the very fluffy, whipped cream-like texture. Sweetness and richness: Much less sweet than buttercream with 60% less sugar. Sits between buttercream and whipped cream, but more towards lightness of whipped cream. SNAPSHOT: My Secret Fluffy Vanilla Frosting There is something that is hinted behind her violet eyes. If you look closer, this mysterious character has blue and purple hair. Have you ever played Umineko no Naku Koro Ni? Do you remember the character design of Frederica Berkanstel? An anime girl with purple hair and purple eyes. Frederica Berkanstel from Umineko no Naku Koro Ni Over time, she proves that she can stand on her own two feet and try to save everyone she cares about. Unlike other female casts in the series, Haqua is strong and independent. Her hair hue is a symbol of her powerful and privileged position. Her outfit with the cloud-like cloth around her neck is eye-catching. She appears in the series with a long purple mane that might be so impressive. In the manga series, the character was sent to partner up with humans in an effort to return the escapees back to the place they belong. Haqua is an anime girl with purple hair and red eyes. Chisaki Hiradaira from Nagi No Asukara Haqua du Lot Herminium from The World God Only Knows Her purple shade natural locks remind us of her underlying femininity. The anime girl with purple hair and blue eyes make her someone you would want as your friend. One more special of the character design is her blue eyes. Whether Chisaki’s hair is long or short, her face looks so kind and loving. Chisaki Hiradaira from Nagi No AsukaraĬaring and sweet, Chisaki is considered as the “girl next door.” When she grows up, she starts to let her hair long dark purple layer hair. So read on below for our spin on the most loved purple hair anime girl. At the first look, we can easily notice the outstanding of these girls. Purple-haired is also used to show us the femininity of anime girls. Purple has long been a symbol of mystery and of the aristocracy. Anime girl with purple hair has captured our hearts by being beautiful, awesome, or just plain adorable. Apart from common hues, mysterious purple hair is also an attractive and popular choice for girl designs. From black to yellow, they are designed to fit the character’s personality. Anime characters’ hair comes in diversity hues of the rainbow. We use cold water to prevent the gelatin from dissolving. Then squeeze the excess moisture out of the leaves and dissolve into your warm mixture. To use gelatin leaves, soak each sheet in cold water for at least 5 minutes to allow them to hydrate. They need to be soaked in cold water, squeezed to remove the excess water and then melted into the mixture to be set. Leaves and sheets allow you to use gelatin without needing a precise scale to measure. Furthermore, users of gelatin mass have precise control of the water content which could vary when using gelatin leaves which will affect the consistency of recipes. Using gelatin mass can be beneficial for large productions as it can be prepared in bulk and in advance. What are the benefits of using gelatin mass? For example, to make 60g of gelatin mass you will need 10 grams of gelatin powder and 50 grams of water. A good default to assume is 1 part gelatin powder to 5 parts water. The ratio for gelatin mass may vary across recipes. The mass is heated over a bain-marie to avoid overheating the gelatin which will affect its setting power. Then allow the mixture to set in the fridge. To make gelatin mass, combine the water and gelatin powder in a bowl and heat over a bain-marie and mix until the gelatin is dissolved. Gelatin mass is the product of hydrating the gelatin powder in water. Hydrating the powder will ensure the gelatin will completely dissolve. Gelatin powder needs to be bloomed or hydrated in water before using. They are not the same and require different amounts, are prepared differently and have various advantages and disadvantages. There are different types and forms of gelatin: “gelatin powder”, “gelatin mass” or “gelatine leaves/sheets”. What are the different types/forms of gelatin? If you don’t apply the conversion formulas correctly, you could end up in trouble. Using the precise amount is the key to achieving the perfect wobble of a pannacotta, a smooth and silky mirror glaze that cuts cleanly or an airy and light mousse. Too little, and you’re left with a puddle. Too much and you’ll end up with a piece of rubber. And vegetable side dishes, such as green beans with whipped tofu and fried cauliflower with raisins, could easily be the main attraction. Honeynut squash soup made with coconut milk braised tapioca, jalapeño schug and crisp black mustard seeds is what I'm in love with right now in the summer I crave the corn soup - whatever vegetable soup chef Ryan Brazeal is cooking up, don't miss it. Chef Craig Howard worked very hard to make sure it didn’t fall apart like veggie burgers are apt to do. This is made with lentils, red beans, grains and carrots. It has lots of bright, crisp Chinese vegetables and is made with a black bean garlic sauce that makes the rice so tasty. You can also order beef or pork with this, but I recommend getting the vegetarian version. Princess Garden Restaurant - harvest vegetables.Waldo Thai Place just released a new vegan lunch menu including a vegan stir-fry dish with jackfruit and peppers, two rice noodle dishes with tofu and veggies and a bok choy sauté. Keep an eye on their Instagram feed for dates and locations. Chef Miki Katuwal was born in Nepal, and now she and her husband Sid are bringing momo to Kansas City through occasional pop-ups around town. Similar to a dumpling filled with a variety of meats or vegetables, momo is a traditional comfort food in Nepal. Be sure to also ask chef Anourom Thomson for the vegan dipping sauces. For an introduction to classic Lao cuisine, I recommend this dish with the crispy tofu. Located in Strang Hall, Anousone can customize almost everything on the menu to be vegetarian or vegan. They’re especially known for their beautifully decorated cupcakes and their cinnamon rolls on Saturdays. Every dessert on the menu is both gluten-free and vegan. You can find this bakery in the former Pirate’s Bone space in East Brookside. The nachos are topped with their homemade spicy vegan queso made from cashews. The two sisters who own and operate this food truck serve exclusively vegan eats. Mattie’s Vegan Eats - jackfruit nachos.Pirate's Bone's in-house vegan sauces and toppings, such as the aioli and guacamole on this slider, add a lot of flavor and texture, too. There are a lot of plant-based burgers out there, but if you’re craving a “chicken” sandwich, this should be your go-to. Pirate’s Bone Burgers - Sriracha chix.Until then, and whether you're a carnivore or a vegan, here are the dishes KCUR's food critics recommend when you're in the mood for something vegetable-forward. 1, a different restaurant hosts each night with a special menu. A 64-ounce bottle of Best Choice ketchup costs $4.39, a 20-ounce bottle of Best Choice mustard costs $1.59 and a 16-ounce bottle of Best Choice classic relish costs $2.29.One way to get up to speed is through KC Vegan Restaurant Week, a collaboration among several vegan restaurants in town. An 8-pack of Price Chopper-brand hot dog buns cost $1.79.Ĭondiments: Prices range from 99 cents to $6.99 for a single bottle of mustard, ketchup or relish. Hot dog buns: Bun prices can fall anywhere between $1.79 to $4.29, depending on the brand. A 10-pack of Oscar Meyer classic hot dogs cost $4.99. Hot dogs: Packages of hot dogs can cost between $1.69 and $19.49, depending on the size and amount of hot dogs included. A 16-pound bag from Kingsford costs $16.49. For example, a 32-ounce Best Choice ketchup bottle cost $2.49, while an 8-ounce Best Choice mustard bottle cost $1.29 and a 12-ounce Best Choice sweet relish bottle costs $2.39.Ĭharcoal: Bags of charcoal range from $5.19 to $16.99. The Wonder Bread 8-pack costs $3.89.Ĭondiments: Mustard, ketchup and relish prices range from $1.29 to $6.29 per bottle. Hot dog buns: Depending on the brand, buns can cost anywhere from $2.59 to $5.49 for a pack. A 12-ounce package from Scimecas cost $6.19 Hot dogs: Prices vary between $1.49 and $10.99 for hot dog packages. A 16-pound bag from Best Choice costs $9.19 Charcoal: Prices on charcoal range from $6.59 to $14.49 depending on the size and brand of the bag. |