Happy Halloween!

This is starting to be embarrassing.

Why do we do this? Why do we subject we to such things?

In kindergarten way back in a midst eighties we was a kid bride for Halloween.

Actually we was a kid as good as we ready to go up as a bride. That creates things less creepy.

I dont know whose thought this whole bride thing was, certainly not mine. we was substantially usually a small stoked about wearing lipstick as good as a conduct band.

Want more? Surely we must.

Little Bo Peep with her a one preferred stuffed animal as good as her princess sister.

Child bride with clown sister as good as toothpaste sister.

Toothpaste. It usually creates clarity which a tallest kid be a toothpaste.

This is my Uncle Dan. Hes ready to go up as a hunk.

Thats my veiled conduct in a right corner. we want candy.

I had a Cleopatra phase. Im often stoked which we could get a pose right.

I censure my mother for a aggressive eyeshadow.

This is bad.

Smack dab in a center of my frizzy haired hat proviso we decided to be a personification label for Halloween. A personification label with a personification label hat. Im certain we busted out a craft box as good as a glue gun to move which small gem! to life . Lord help me.

Im not certain if a label is improved or worse than being a teenage Juggalette.

Im blissful these were a usually photos we could find. we distinctly remember an ungainly Raggedy Anne proviso as well.

Ps. If we know me in real hold up this set of cinema IS NOT open for contention or ridicule. Zip it.

Living & Leisure Buzz

buckeyes

Once upon a time, when we was substantially no older than in grade propagandize as well as sadly, not a whole lot shorter than we am today, a crony of a crony of my mothers presented her with a bag of peanut butter as well as chocolate candies which my mother as well as I, chocolate as well as peanut butter fiends, went ballistic over. Here in this cosmetic bag (that we kept in a freezer, a history of stealing foods we have no self-control around in a freezer long predates this site) were all of a awesomeness of Reeses peanut butter cups but, a) larger as well as b) homemade. We had to have a recipe.

No, we really had to have a recipe. We asked. We competence have begged a little. But we were shut down, since this crony of a crony was writing a cookbook, as well as indispensable to save a recipe for future publication. Now, we dont think my mother is especially a single to reason grudges, but we discuss it you, its substantially been some-more than 20 years since afterwards as well as we mentioned chocolate peanut butter balls to my mother this week as well as she said, flatly, we am still watchful for which cookbook. You could contend its kind of a using joke.

... Read a rest of buckeyes upon smittenkitchen.com

soft kitchen 2006-2009. |permalink to buckeyes | no comment to date | see more: Candy, Chocolate, Peanut Butter, Photo

See Some Cool, Strange & Funny Stuffs

Too funny!

This is good for the hee-haw as well as an additional reason why Chronicle Books (my publisher) has been so much fun to work with. Besides their people, their super fun books as well as great pattern they do crazy stuff like this. Check out what Liz as well as Anna ready to go up as for their bureau Halloween festivities upon Friday. Im still laughing about it

as well as I suspicion we guys competence get the chuckle, too.

Now, since were articulate costumes any plans upon sauce up this Halloween?

What are we or your kids gonna be? Id love to hear.

See Some Cool, Strange & Funny Stuffs

What Happens When You Mix Pepsi and a Hard Boiled Egg?

This is the guest blog post by Lisa Cain, Ph.D
Most of the contention upon celebration soft splash has focused upon tall fructose corn syrup as well as its unpropitious goods upon blood sugarine as well as weight. But, what about your teeth?

Today, we are taking the page from the kindergarten teachers playbook. This clergyman uses the really visible examination to help her category of 5 year olds understand what happens to teeth when we splash soda.

I have listened which if we douse the baby tooth in Coke it will dissolve in twenty-four hours. we checked into this parable as well as it isnt true. What IS loyal is which soft splash contains poison which will dissolve the finish of teeth over time.

Our examination is simple. Take the tough fully cooked egg as well as douse it in Pepsi or Coke for twenty-four hours as well as analyze your result.

Well, demeanour at that!

The viewable end for the 5 year olds is which we need to brush your teeth. They take toothbrushes as well as scrub all the color off the egg to impersonate brushing their teeth.

But, what does this examination mean for us grown ups? Well, we found the investigate which concluded which enlarged exposure to soft splash can lead to poignant tooth finish loss.

From the article:

The erosive intensity of colas is 10 times which of ripened offspring juices in only the first three minutes of drinking.

I disbelief this is going to warn any one which the absolute multiple of sugar, acid, as well as artificial color isnt good for your teeth. Back in my post upon Monster Energy drinks, we reported which the kid had over 15 areas of decay upon his teeth from celebration Monster. The relatives! had the $6000 dental bill. YIKES!

My suggestion is to provide soft splash similar to the treat. Dont splash it really mostly as well as when we do brush your teeth shortly after we splash it.

Please share this post with your soft splash celebration family, friends, as well as co-workers. It competence help them flog their habit.

Lisa Cain, Ph.D. writes about full of health snacks upon Snack-Girl.com. She is the published author, mother of two, as well as avid snacker.

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Michelin-star cuisine at Gu Yue Tien

In perfect balance — the Mo Mo Duck Roll. KUALA LUMPUR, Sept 25 — Sweet, salty and tart all came together perfectly in the Mo Mo Duck Roll in a recent dinner at Gu Yue Tien. A slice of smoked duck, a sliver of mango, crispy beancurd skin and pickled cucumber sat on a dense pancake smeared with a sweet sauce. I revelled in the textures and varying flavours, which included a touch of wasabi. It set the tone of excellence for what was to follow. I have always thought that Gu Yue Tien, helmed by owner/chef Frankie Woo, deserves a Michelin star for the extreme creativity he brings to the art of Chinese cuisine, and the way his mind and palate work in synchronicity. For instance, how would you know that bits of jackfruit and strawberry would complement the Panfried Foie Gras on Scallop and Prawn Paste in Orange Honey Sauce?

Pushing the boundaries — Panfried Foie Gras on Scallop and Prawn Paste with Orange and Honey Sauce.But here was this luscious foie gras sitting on a scallop and prawn paste, drizzled with an orange and honey sauce and topped with a little fruit were such a gorgeous match. Rich bursts from the foie gras, then the mellow, sweet scallop and prawn, and lastly the fruit, with the nangka coming through subtly. The wows over this dish continued with the Pig’s Stomach Soup that came next. This was a good old-fashioned soup, with the aroma and punch of pepper, with all the flavours of a good stock but without overpowering the senses. It was such a yummy soup that you want to lick your lips at the end of it. The Salt Baked Iberico Pork Ribs were brought to the table to be cut and served. The ribs were as good as they looked: one bite and you get a swoosh of fat in your mouth; tear at the meat and you get the salt on your tongue. The crispy edges, the tender pork all send you melting with delight. A crisp salad cuts the guilt. There was a delicious whiff as the Fried Egg Noodles with XO sauce were served. These spicy noodles fried with black mushrooms, fat beansprouts, spring onion and egg were generously topped with crispy shreds of dried scallop. The “wok hei” was obvious, releasing all the lovely aromas. The Chilled Avocado and Mango Cream Yin Yang style was a refreshingly smooth ending to an awesome meal. Frankie had picked the items for the four of us from a few set menus. The Mo Mo Duck Roll is RM12, Panfried Foie Gras on Scallop and Prawn Paste RM36, Pig’s Stomach Soup RM12, the Iberico Pork Ribs RM105 for 700g, the Avocado and Mango Cream RM12.

Fried Radish Cake with Cockles — dimsum with a differenceA week later I was back at Gu Yue Tien: who can get tired of its food, when its chef keeps pushing the boundaries and always has delicious surprises for you? This time it was lunch. We started with dimsum, including the outstanding fried char siu pow and the fried radish cake with cockles (so good!). A spicy Apple Salad with Giant Clam and a Smoked Bacon Salad that had yummy slices of bacon the chef had smoked himself followed. The Cuttlefish with Cheese patties had cheddar inside that oozed out when you cut it in two. You wouldn’t have guessed, but this was a winning combination: smooth salt-tinged cheese with smooth, sweet sotong. The Wok-fried Beef with Mushroom Reduction garnished with Tempura Spinach had a wasabi lift. The meat was so light and tender.

Oven-baked Squid Stuffed with Prawn Roe and Sea Urchin — delicious to the last biteThe Oven-baked Squid stuffed with Prawn Roe and Sea Urchin was so unusual but scrumptious. It had been marinated, then placed under the salamander. Intense flavours emanated from the “juicy” filling when the squid was sliced. The shrimp aroma (from the roe) was almost like belacan, with a slight bitter edge from sea urchin. “It’s kam kam fu fu (golden mellow and bitter),” said Frankie. The squid was tender, with a “puck” bite. It was accompanied with a limey chilli dip. We asked for mantou to mop up every bit of the delicious liquid stuffing. The same mantou came in handy for the Braised Pork Knuckle with Mui Choy on Pumpkin Puree. It’s the joint of the knuckle that is very springy to the bite. I loved the flavours of the mui choy or dark preserved vegetables that had soaked into the knuckle, and the creamy pumpkin puree added a sweet, refined touch to it. We used the mantou to mop up this sauce. Gu Yue Tien is located at Lot 5A, Chulan Square, Jalan Raja Chulan, 50200 Kuala Lumpur, Tel: 03-2148-0808.