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Layout ideas

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Indoor ideas

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More ideas

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Open air

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Herb garden

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Heirloom seed sharing, community-based

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Combined with cooking classes

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In Tandem

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Clock ideas

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The Magical Number 9

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Teapots from around the world

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Event ideas

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Tutorials offered, too :)

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LP & CD collection

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To be changed from time to time

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Educational materials relating to geopolitics. Additional debate nights..

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Just imagine what could become possible if an entire city had seen just one of the documentaries above. Just imagine what would be possible if everyone in the country was aware of how unhealthy the mainstream media was for our future and started turning to independent sources in droves.

Creating a better world really does start with an informed citizenry, and there's lots of subject matter to cover.

From all the documentaries above, it's evident that our society needs a new story to belong to. The old story of empire and dominion over the earth has to be looked at in the full light of day - all of our ambient cultural stories and values that we take for granted and which remain invisible must become visible.

But most of all, we need to see the promise of the alternatives - we need to be able to imagine new exciting ways that people could live, better than anything that the old paradigm could ever dream of providing.

And all of this knowledge and introspection, dreaming, questioning, and discovery is essential for a cultural transformation that addresses root causes. This knowledge is vitally necessary. Taken together, this knowledge, which is documented throughout the 500+ documentaries on the Films For Action website, will lay the foundation on which the next paradigm will be built, post empire.

So take this library of films and use it. Host film screenings, share these films with friends, buy and give copies to your elected officials and school faculty. Get this information out in to your community and you will be laying the foundation for a local movement for mass societal, environmental and economic change.

More Walls of Awesome (filtered by subject)

Activism - Animal Rights - Big Ideas - Big Media - Climate Change - Corporations

Community - Consumerism - Culture - Drug Prohibition - Education - Everything

Food - Sustainability - Terrorism? - War & Peace

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Wall of Films! Browse Over 500 Social Change Documentaries on 1 Page

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Just imagine what could become possible if an entire city had seen just one of the documentaries above. Just imagine what would be possible if everyone in the country was aware of how unhealthy the mainstream media was for our future and started turning to independent sources in droves.

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Sign

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And book exchange

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Guest crafters invited to run workshops:
- Soap making
- Paper making
- Tie dying
- Scrap-booking
- Jewelry
- Bead making
- Quilling
- Book binding

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Random Facts About You?

1. I am an expert baker - everything from cupcakes to cannoli - and I love being in the kitchen.

2. I can play six different musical instruments.

3. I am a complete geek and I love video games.

4. I love animals - I have three rescue shelter cats and if I had a bigger house, I'm pretty sure I'd have more!

What got you started crafting?

I've been crafting since I was about 6 years old. My aunt was very into yarn crafts - crochet, knitting, and latch hook - my grandma painted ceramics and was amazing with a sewing machine. I spent a lot of time with them growing up and they always encouraged my artistic side and there was never a shortage of craft supplies to work with. I think every year since then I've tried at least one new type of craft.

What is your source of inspiration?

As far as items I sell, well, that's primarily soap and body products. My inspiration for that was actually my love of science and baking - soapmaking is a combination of the best parts of chemistry (mixing things and getting a cool finished product) and cooking (mixing, measuring, pouring, melting, cooking). I would love to open a bakery someday, but since that's not entirely practical, this is the next best thing. My scents are inspired heavily by my favorite things - cookies, cakes, candy, desserts, etc. You'll find a lot of sweet-scented items in my store!

What have you made recently?

I recently came up with a Lemon Meringue Pie soap. I have a huge weakness for lemony sweet treats, especially in the summer! It's a blend of a tart but sweet lemon, a tangy light meringue fragrance that smells sort of like spun sugar, and then it's rounded out with a buttered graham cracker note - every time I make a batch, you'd think I had just baked a pie. It's amazing! I even designed it to look like a slice of the pie - it's glossy yellow on the bottom with a white top. If there was a scent that defined everything I do, this would probably be it.

Where do you sell your crafts presently?

I sell locally at craft fairs, and also online through our Etsy store.

Why are handmade crafts important to you?

Well, why NOT handmade? I used to over-indulge in bath and body products for myself - I'd spend a few hundred dollars a year at certain "bath and body boutiques" for less product filled with more chemicals and preservatives, and I couldn't even always get the fragrances that I truly enjoy. Handmade allows me to control the ingredients that go into the products that I'm putting on my family's body. I know what the purpose of every ingredient in my products are. And, I always get the exact fragrance I'm looking for. On top of that, the sheer amount of items I can create from the same cost in supplies as what I used to spend in stores... well, I could supply myself for 4 years on the same budget of what I would spend at retail.

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Random Facts About You? 1. I am an expert baker - everything from cupcakes to cannoli - and I love being in the kitchen. 2. I can play six different musical instruments. 3. I am a complete geek and I love video games. 4.

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Event ideas

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Where possible:
- Organic
- Free range
- Garden grown
- Pesticide free
- No MSG
- Ethically-sourced
- Fresh
- Subject to availability
- Discussions!

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Various styles:
- Poached eggs with smoked salmon, Hollandaise sauce & asparagus
- Bacon & eggs
- Egg-in-a-hole
- Scrambled, hardboiled, omlettes
- Hashbrowns
- Salad

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Smoked Salmon Asparagus Quinoa Cake Eggs Benedict Recipe | Yummly

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Smoked Salmon Asparagus Quinoa Cake Eggs Benedict With Butter, Lemon Juice, Water, Egg Yolks, Dill, Salt, Pepper, Eggs, Cakes, Asparagus, Smoked Salmon, Quinoa, Water, Asparagus, Green Onions, Garlic, Dill, Parsley, Eggs, Flour, Feta, Salt, Pepper, Oil

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Guest artists

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Due our love for music, it's vital we pick the best vibes for our Sound Lab. Future plans include an online radio station :)

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I've always loved the transcendental qualities of music and how it makes us feel. I love discovering new music, but have decided to create a couple of Mixed Tapes of a few of my favourite finds over the years...

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Mixed fruit, Greek yogurt & granola

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Mixed Fruit and Yogurt Parfaits Recipe | Yummly

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Mixed Fruit And Yogurt Parfaits With Plain Yogurt, Honey, Vanilla Extract, Mango, Cantaloupe, Fruit, Strawberries, Granola

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Chia seed coconut parfait with berry compote and fresh mango

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Is there anything that looks prettier for breakfast than a chia seed parfait? I mean...these smoothie bowls are pretty high on the list, but I don't know...the chia seed might be winning out this round. What do you think?

Pretty or not, chia seed parfaits are one of my faves because they're filling and delicious. AND it's one of those things that you can eat over and over again and just switch out the fruits for a totally different taste. V into it. What about you? Click through for the recipe.

How to Make Chia Seed Parfaits

2 tablespoons of chia seeds

1 cup of unsweetened coconut milk

1 teaspoon of vanilla (optional)

fresh fruit

toppings like granola, almond slivers, etc (optional)

In a bowl, add 2 tablespoons of chia seeds to 1 cup of unsweetened coconut milk. If desired, also add one teaspoon of vanilla to sweeten OR use sweetened coconut milk instead of unsweetened. Refrigerate overnight.

Once refrigerated overnight, slice fresh seasonal fruits up into small pieces. Add a layer of chia seed pudding to the bottom of a short glass. Then, sprinkle in fresh fruit, then another layer of chia seed pudding, then more fruit, etc. Top with granola, coconut shavings, pumpkin seeds, almonds, etc - whatever you'd like!

Are you a fan of chia seed parfaits? What kind of fruit do you like to add in normally?
Photography Brittni Mehlhoff

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Is there anything that looks prettier for breakfast than a chia seed parfait? I mean...these smoothie bowls are pretty high on the list, but I don't know...the chia seed might be winning out this round. What do you think? Pretty or not, chia seed parfaits are one of my faves because they're filling and delicious.

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Quiche of the day
- Asparagus quiche
- Bacon & leek

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Asparagus Quiche With Asparagus, Whipping Cream, Large Eggs, Swiss Cheese, Bacon, Pepper, Nutmeg, Salt, Asparagus, Refrigerated Pie Crust, Bacon, Swiss Cheese, Large Eggs, Whipping Cream, Nutmeg, Salt, Pepper

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- Creme brulee
- Chocolate, strawberry & passion fruit mousse

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Sweet & savoury
- Cinnamon sugar & lime
- Orange butter
- Banana chocolate
- Mixed berries & mascopone
- Mushroom & pea
- Cheese & tomato

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Crepes are a staple recipe! These are perfectly thin and tender, deliciously buttery and delicate and cooked to golden brown speckled perfection. Dust them with powdered sugar, serve with maple syrup or fill with fresh fruit and cream. The options are endless!

What is a Crepe?

A crepe is a very thin pastry typically served for breakfast (similar to pancakes) or dessert. They trace their roots to the Greeks and then after that to the French.

If you visit France, be sure to visit the many crêperies that are found in Brittany (something I can't wait to do!). Crepes typically come in a sweet and savory version. (I've included a recipe for savory below).

MY LATEST VIDEOS

Best Crepe Batter Ratio

This is the ratio I like for crepes, 1 cup flour, 1 1/2 cups milk, and 3 eggs. Some may say it's 1 too many eggs but they give the crepes a better overall structure/texture and they hold together better and aren't tearing as much.

I've tested with both 2 and 3 eggs, go for 3. Also why use water when you can use milk? It gives more flavor as does a hint of vanilla.

For crepes my favorite method for mixing the batter is just to use the blender for a smooth lump free batter (plus bonus, it's the fastest mixing method). Then to let the batter settle and to allow the liquids to saturate the starches you need to let the batter rest for 1 hour (in a rush 30 minutes will probably do).

Do I Need a Crepe Maker or Crepe Pan?

I've never owned a crepe maker or crepe pan so don't worry about buying a special pan just to make crepes. Just a non-stick pan with a good non-stick coating will do (I just don't recommend use a pan where the coating has started to wear off, the crepes may stick).

How to Make Crepes

I actually shared this recipe just last year but we made a video so I had to share this recipe again so you could see for yourself crepes are a breeze!

Crepe Fillings

Crepes are the perfect base for all your favorite filling and toppings. Here's a few ideas to get you started:

Nutella and diced strawberries

Sliced bananas and caramel sauce

Sweetened cream cheese or mascarpone and berry fruit compote (or try THIS whipped cheesecake topping!)

Cannoli filling

Lemon curd

Sweetened whipped cream and fresh fruit (peaches, strawberries, blueberries, raspberries)

Yogurt

Chocolate sauce

Maple syrup

Or go the savory route (omit the sugar and vanilla) and fill with ham or bacon and eggs (like THESE)

Tips for Perfect Crepes

Use a blender to mix the batter, this ensures thorough mixing and prevents lumps.

Let batter rest at least 1 hour. This helps gluten develop leaving you with soft and tender crepes.

Use a non-stick pan! And heavy bottom is preferred. This allows even heat and no sticking.

Cook over medium heat. These are delicate and you don't want to burn over a hotter setting.

Use butter to grease the pan, butter equals better flavor vs. using oil or a non-stick spray.

Measure out the portion of batter, that way your crepes won't be too thin or too thick. You'll have just the right amount of batter.

Get ready to tilt and swirl! The pan will be warm so you'll want to immediately start swirling around so the batter doesn't just settle and cook in the middle.

Serve them warm. You can cover cooked crepes with a clean kitchen towel so they stay warm while you cook the remainder.

Do you Think This is the Best Crepe Recipe?

I used to be too intimidated to try and make crepes but then one day I gave it a go, then of course I realized how easy it was and now I'm hooked. It really is a must have recipe!

Try this recipe for yourself and tell me what you think in the comments below. Do you think it's the best crepe recipe too??

Other Easy Breakfast Recipes You Might Like

Crepes

These are my idea of the perfect crepes. Perfectly thin and incredibly delicious! Can be made sweet or savory. Dust with powdered sugar or fill with your favorite crepe fillings.

1. Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then blend on low speed until well combined, about 10 seconds.

2. Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer.

3. Cover and chill 1 hour (or overnight if desired).

4. Heat a 10-inch non-stick skillet over medium heat.

5. Gently stir batter with a spoon just to blend separated layers.

6. Lightly butter skillet then lift pan and pour a scant 1/4 cup batter into pan, immediately tilt and swirl pan in circular motion to evenly coat entire bottom portion of pan with batter.

7. Cook until golden brown brown on bottom then use an offset spatula to lift an edge of the crepe, grab the edge of the crepe with your fingertips and flip crepe to opposite side. Cook until golden brown spots appear on bottom.

8. Transfer to a wire rack. Repeat until all of the batter has been used up (if needed reduce burner temperature slightly).

9. Dust crepes with powdered sugar and roll or fold into fourths, or fill with desired fillings then fold.

* Percent Daily Values are based on a 2000 calorie diet.

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How To Make Crepes {With Filling & Topping Ideas} - Cooking Classy

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Crepes are a staple recipe! These are perfectly thin and tender, deliciously buttery and delicate and cooked to golden brown speckled perfection. Dust them with powdered sugar, serve with maple syrup or fill with fresh fruit and cream. The options are endless! A crepe is a very thin pastry typically served for breakfast (similar to pancakes) or dessert.

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- Hot/iced coffee
- Espresso
- Americano
- Cappuccino
Must get a kick-ass machine, attend a barista course

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Smoothie collection
- Mixed berries
- Mango
- Dragon fruit
- Strawberry
- Seasonal fruit
- Avocado

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Asparagus & leek frittata

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I done came home from church yesterday and done made myself a dang frittata! Marlboro Man had taken the girls to the big city to a soccer game, and since the boys had had a big breakfast, they weren't in the mood for lunch.

I, however, was most certainly in the mood for lunch. Because...when am I ever not in the mood for lunch? And so, after spotting a few half-empty and leftover ingredients in my fridge, I knew I had no choice but to whip up a frittata.

A frittata, my friends, is basically a crustless quiche, and one of the glorious things about is is that you cook the filling ingredients and bake the frittata in the same skillet. Super simple, super easy.

Another huge advantage to frittatas is that you can use up a whole bunch of random leftover ingredients that might be languishing in your fridge. You'll see what I used here in a sec, but there's no limit to what you can throw in. So use this recipe only as a general guide. Change up the cheeses, veggies, add meats...have some fun!

Oh! And speaking of the skillet: While you could fight with a regular skillet and try to get the frittata not to stick, having a good, ovenproof nonstick skillet really is essential with it comes to making a frittata. Being able to slide it right out of the pan and slice it up while it's still warm is the way to go!

Here's how I made mine.

For a frittata, you need eggs.

Aren't you glad you have me here to explain these things to you?

It's one of my favorite cheeses anyway.

And by the way: who's Jack?

I love olives. I love them so much, in fact, I once ordered a dirty martini with extra olives and asked them to hold the dirty martini.

The server just...kind of...looked at me.

Oh, and about the salt: Always consider the fillings you'll be using in the frittata before salting the eggs. If you're going to be adding salty ham, bacon, sausage, prosciutto, or anything overly salty, hold back a bit on the salt. If most of the ingredients aren't inherently salty, be sure to add enough salt. Eggs need it!

Which brings me to my next globally important declaration: I can't stand overly browned eggs! I must have had a negative childhood experience involving overly browned eggs and a monster or something, because I have a very visceral, angry, sometimes violent reaction to them. I like frittatas that are just barely browned on top, and the only way you can control this is to make sure the temperature of the oven isn't too hot, and to watch the frittata like a hawk as it's baking.

Which is exactly what I did.

Nonstick skillets are beautiful things at times like this.

A fruit and a frittata.

A fruit a frittata.

Afruita frittata.

Hakuna frittata.

HAKUNA MATATA. Sing it with me, everyone!

This is how my mind works.

Oh, and I want to show you the frittata's underbelly real quick. See how lightly golden brown it is? Just a nice, light non-crust crust. That's what that minute on the stovetop did.

And this brown doesn't bother me, for some reason. I'm consistent like that!

In other news, I can't believe it's almost 2014. It seems like only yesterday I was 15 and had a poster of Billy Idol on the ceiling of my bedroom.

But that's another story for another time.

Here's the handy dandy printable!

Frittata

Salt And Black Pepper

1/4 cup Grated Parmesan Or Romano Cheese

1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)

2 dashes Hot Sauce, Optional

1 whole Medium Onion, Halved And Sliced Thin

1 whole Baked Potato, Cooled And Diced

2 cups Torn Kale Leaves Or Whole Spinach Leaves

2 whole Jarred Roasted Red Peppers, Sliced Thin

1/4 cup Chopped Green Or Black Olives

Preheat the oven to 375 F.

Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)

In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.

Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.

Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.

Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.

NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!

Frittata

Salt And Black Pepper

1/4 cup Grated Parmesan Or Romano Cheese

1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)

2 dashes Hot Sauce, Optional

1 whole Medium Onion, Halved And Sliced Thin

1 whole Baked Potato, Cooled And Diced

2 cups Torn Kale Leaves Or Whole Spinach Leaves

2 whole Jarred Roasted Red Peppers, Sliced Thin

1/4 cup Chopped Green Or Black Olives

Preheat the oven to 375 F.

Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)

In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.

Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.

Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.

Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.

NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!

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I done came home from church yesterday and done made myself a dang frittata! Marlboro Man had taken the girls to the big city to a soccer game, and since the boys had had a big breakfast, they were...

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Toasts on artisan bread of the day
- Smoked salmon & cream cheese
- Cheese & tomato
- Tonga toast
- Ham & cheese

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Serve these gorgeous, tangy Smoked Salmon Toasts with Champagne cocktails, and your holiday party will start off smashingly.

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- Honey & cinnamon
- Mixed berries & mascapone

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I didn't have rum, I used white eggs instead of brown & I had a 1/4 cup of heavy cream left (from another recipe) so I used that up

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- Mixed seed
- Olive

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This traditional Jewish egg bread is quite versatile - it makes for fluffy French toast, tender bread pudding, or a variety of outstanding sandwiches. Challah's gorgeous golden hue is attributed to a generous egg wash before baking.

Advertisement - Continue Reading Below

1. Stir the yeast, sugar, and 3/4 cup warm water (110 degrees F) together and let sit for 5 minutes until bubbly.

2. Place the flour in a large mixing bowl.

3. Beat 3 egg yolks, the egg, butter, and salt together. Stir the yeast and egg mixtures into the flour until a shaggy dough forms. (Add up to 1/4 cup more water if needed.)

4. Turn the dough onto a floured surface and knead until smooth and supple. Form into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm, draft-free space until doubled in volume, about 40 minutes.

5. Punch down the dough and evenly divide into 6 pieces. Roll each into a 12-inch-long rope. (Keep all other pieces covered with a clean towel while working.) Loosely braid 3 ropes together, pinch the ends to seal, and transfer to a lightly oiled baking pan. Repeat. Cover with towel and let rise in a warm, draft-free space for 1 hour.

6. Heat oven to 400 degrees F.

7. Beat the remaining egg yolk with 1 teaspoon water and lightly brush each loaf with the mixture. Place loaves in oven, reduce temperature to 350 degrees F, and bake until loaves sound hollow when tapped and are golden brown, 35 to 40 minutes. Cool completely on wire racks.

Tips & Techniques

Working in a room that is about 70 degrees F is ideal when baking bread. Nutrition information given is for one slice.

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This traditional Jewish egg bread is quite versatile - it makes for fluffy French toast, tender bread pudding, or a variety of outstanding sandwiches. Challah's gorgeous golden hue is attributed to a generous egg wash before baking. Advertisement - Continue Reading Below Stir the yeast, sugar, and 3/4 cup warm water (110 degrees F) together and let sit for 5 minutes until bubbly.

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Breakfast surprise! Chef's choice

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Rösti With Yukon Gold Potatoes, All Purpose Flour, Salt, Gruyère Cheese, Green Onions, Freshly Ground Pepper, Unsalted Butter

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Just keep stacking! Our crumpet stack stuffed full of dill, mascarpone and smoked salmon are what weekend brunch dreams are made of.

SERVES 6-8 // COOKING TIME 45 mins

METHOD
1. In a bowl, sift together flour, sugar, salt and baking powder. In another bowl, whisk together milk, butter and eggs.
2. Create a well in the middle of the dry ingredients, pour in the wet ingredients and mix. Add ½ the dill. Mix well, until most lumps are gone.
surface of the crumpet, flip it over. Cook for 1 minute, 3. Heat a small pan over medium heat and brush generously with melted butter. Pour in 2-3 tbsp batter, to make a crumpet about 15 cm in diameter. Cover with a lid and cook for 2 minutes. As soon as bubbles start to form on the until golden brown on both sides. Leave crumpets to cool. 4. Spread each crumpet with 3 tbsp mascarpone and cover with the smoked salmon and remaining dill.
5. Stack the crumpets on top of each other. Finish the crumpet cake with more mascarpone and top with salmon and dill. Serve with lemon wedges.

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Just keep stacking! Our crumpet stack stuffed full of dill, mascarpone and smoked salmon are what weekend brunch dreams are made of. SERVES 6-8 // COOKING TIME 45 mins METHOD 1. In a bowl, sift together flour, sugar, salt and baking powder. In another bowl, whisk together milk, butter and eggs.

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Love fruits? It's the perfect time to indulge

Make the most of nature's sweet offerings by shaking up delicious juices

Loaded with essential minerals and fiber, fruits can work wonders

Juice Recipes- Love fruits? It's the perfect time to indulge and make the most of nature's sweet offerings by shaking up spectacular juices at home. It's summer and there is no better way to beat the heat and stay hydrated than juicing up. Loaded with essential minerals and fiber, fruits can work wonders to energise and refresh you in the scorching heat. And you needn't stick to plain old mono-flavoured juices reminiscent of packaged varieties to enjoy them. Go all out and shake up a spectacular range of fresh fruit juices by mixing and matching, and using herbs and spices to spruce things up a little.

Get your hands on seasonal mangoes and lychees, berries, grapes, watermelons, pineapples, oranges and other popular fruits to make your glass of energy boosters. Use fresh herbs like mint, dill and basil to add some zing, or red chilli powder, black salt and cumin for a masala fix. There's absolutely no end to the number of ways you can shake up fresh fruit juices at the comfort of your home.

If you are wondering how to kickstart your juicing experience, we present our 10 best fruit juice recipes to help you get started. From desi favourites like aam ras and anaras da panna to fruity punches, we have a whole lot of happiness lined up for you. All you need to do is bring home a bunch of your favourite fruits and have some fun.

Here is a list of 11 best juice recipes that you can prepare at home. So go on, juice up!

A refreshing way to beat the heat. Throw in some watermelon pieces along with ginger, mint leaves, lemon and lychee topped with lots of ice!

A tall glass of refreshing drink with cucumber, kiwi and the zing of Thai ginger.

The fruit of the summer shines its way into your glass. A lovely blend of mango pulp, lime juice and spices.

A twist to the popular mango drink, this recipe calls for fresh pineapple pulp which is blended with cumin powder, black salt and lime juice.

Make the most of lychees by using them to make this delicious summer cooler. Add lime and fresh dill for some zing.

Enjoy the tangy notes of mulberries, lime, orange, grape juice and kala khatta in this tantalising beverage.

Tangy, sweet and everything delicious!

Fruity, with an instant power to boost up your energy levels, this juice recipe makes the most of fruits like apple, mango, orange and some sparkling lemonade.

A sweet and tangy mixture of grape juice, lemon chunks and lychees. Overcome the summer heat with this cool mocktail.

Time to reboot. Shake up this simple and incredibly delicious plum smoothie using juicy plums. This recipe of a refreshing plum drink is uses pureed plums and condensed milk which will cool you down instantly on a hot summer day.

Orange and basil come together to create this revitalizing drink which is perfect to beat the heat. Top it up with ice and enjoy.

Four ingredients and just five minutes, this fruit juice is as easy and quick to prepare as refreshing this would be!

Detox with this refreshing ayurvedic juice, packed with the goodness of beetroot and pomegranate. Beetroot is a cleanser in itself, when added with aloe vera and pomegranate this juice helps in building a strong immune system!

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11 Best Fruit Juice Recipes | Easy Juice Recipes

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Juice recipes: Love fruits? It's the perfect time to indulge and make the most of nature's sweet offerings by shaking up spectacular fruit juices at home. It's summer and there is no better way to beat the heat and stay hydrated than juicing up.

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Back to my roots... I would like to include a wonderful, comfortable, accessible place to practice English...

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For materials etc.

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For kids, teens & adults...

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Creating functional spaces...

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As always, I try to be realistic, but optimistic.. A glimpse into what should be....

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Not dinner!

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Creating a network of existing teachers to share interesting teaching ideas!

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