http://word.mvps.org/fAQs/Formatting/TOCSwitches.htm
-- The Word MVP Site
Saturday, December 31, 2016
Monday, December 26, 2016
Sunday, December 25, 2016
Yayoi Kusama
http://time.com/4299687/yayoi-kusama-2016-time-100/
-- TIME
Found this article in TIME 100 for 2016.
-- TIME
Found this article in TIME 100 for 2016.
Saturday, December 24, 2016
squash risotto
Ingredients
1 medium squash (about 500g), peeled, deseeded & cut into 1cm cubes
Olive oil
1.5 litres vegetable stock or squash stock (see above)
1 onion, finely chopped
2 garlic cloves, finely chopped
300g risotto rice
Splash white wine or vermouth
2-3 tbsp butter, to serve
2 tbsp Parmesan, grated, & extra to serve
Salt & pepper
Preparation
Try using the squash seeds and pulp to make a vegetable stock, great for squash soups or added to your risotto stock. Just put the scooped-out seeds and fibres into a pan, cover with water and bring to the boil. Simmer for 30 minutes, then strain.
Source: https://www.riverford.co.uk/recipes/view/recipe/squash-risotto
1 medium squash (about 500g), peeled, deseeded & cut into 1cm cubes
Olive oil
1.5 litres vegetable stock or squash stock (see above)
1 onion, finely chopped
2 garlic cloves, finely chopped
300g risotto rice
Splash white wine or vermouth
2-3 tbsp butter, to serve
2 tbsp Parmesan, grated, & extra to serve
Salt & pepper
Preparation
- Sweat the squash cubes in olive oil in a large covered saucepan until tender (about half an hour). Season. Heat up the stock to simmering point in a pan.
- In a separate large, heavy-based pan, heat the oil, then add the onion and garlic, and cook gently for about 5 minutes, until softened.
- Add the rice, stir until well coated and cook gently for a few minutes more. Add the wine or vermouth and cook until absorbed by the rice.
- Now add squash and stir gently for 2 minutes. Add just enough of the simmering stock to cover the rice and stir well. Keep gradually adding stock, a ladleful at a time, stirring constantly. It’s important to keep the rice at a gentle simmer and allow each addition of stock to be absorbed before adding more.
- After about 15–18 minutes, when the rice is tender but still has a little bite, remove from the heat. The risotto should be a bit sloppy. Finally mix in the butter and the cheese and serve with more Parmesan for the table.
Try using the squash seeds and pulp to make a vegetable stock, great for squash soups or added to your risotto stock. Just put the scooped-out seeds and fibres into a pan, cover with water and bring to the boil. Simmer for 30 minutes, then strain.
Source: https://www.riverford.co.uk/recipes/view/recipe/squash-risotto
jamaican beef patties
Ingredients
1 package of Pepperidge Farm® Puff Pastry, thawed
1 tablespoon of olive oil
1 pound of lean ground beef
1 small red onion, chopped
2 habanero peppers, seeded and finely chopped
2 teaspoons of seasoning salt
6 cloves of garlic, minced
1 tablespoon of crushed red pepper
2 teaspoons of curry
2 teaspoons of thyme
½ cup of green onions, chopped
1 cup of beef broth
¼ cup of unseasoned bread crumbs
3 tbs soy sauce
1 egg, beaten
Instructions
1 package of Pepperidge Farm® Puff Pastry, thawed
1 tablespoon of olive oil
1 pound of lean ground beef
1 small red onion, chopped
2 habanero peppers, seeded and finely chopped
2 teaspoons of seasoning salt
6 cloves of garlic, minced
1 tablespoon of crushed red pepper
2 teaspoons of curry
2 teaspoons of thyme
½ cup of green onions, chopped
1 cup of beef broth
¼ cup of unseasoned bread crumbs
3 tbs soy sauce
1 egg, beaten
Instructions
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add the ground beef and chopped onions, and cook until the beef has browned. Drain any excess liquid from the meat.
- Add in the habanero peppers, seasoning salt, garlic, crushed red pepper, curry, thyme, and green onions. Saute for 2-3 minutes.
- Add in the breadcrumbs, soy sauce, and beef broth and simmer on medium heat until the majority of the liquid has evaporated, 7-10 minutes. The filling should still retain some moisture.
- Remove from heat, and set aside to cool completely.
- Preheat oven to 400°.
- Roll out your puff pastry sheets and cut each sheet into 6 squares.
- Add 1 tablespoon of the beef filling to the center of the squares; then fold the puff pastry over and seal by pressing down the corners with a fork.
- Brush each patty with the egg wash, and bake for 15-20 minutes until the outsides of the turnovers turn golden brown and flaky.
- Serve hot!
puff puff
Prep time: 2 hours 5 mins
Cook time: 5 mins
Total time: 2 hours 10 mins
Serves: 4-8
Ingredients
3.5 cups of all purpose flour
1 packet of Active Dry Yeast
¾-1 cup of sugar
¼ tsp of nutmeg
1 tbsp salt
2 cups of warm water
Vegetable oil for deep frying
Instructions
1. In a small bowl, mix the yeast, sugar, nutmeg, salt, and warm water together. Set aside for 5 minutes.
2. Gradually begin to add the water mixture to the flour. Mix together by hand. The consistency of the mixture should resemble a thick pancake batter. Adjust the amount of water as necessary. **
3. Cover the mixture with a tea towel, and store in a cool, dark dry area while the mixture begins to rise for about 1-2 hours.
4. Add vegetable oil to a large pout, about 3 inches high. Heat over medium flame.
5. When the oil is hot, drop the batter either by hand or with a spoon into the oil.
6. Fry for 3-5 minutes, until the dough is a golden brown color. The ball should rise to the top, and you may need to flip it so the other side can cook.
7. Remove the balls with tongs or a slotted spoon and place on paper towels to absorb the oil.
8. Sprinkle with powdered sugar (not traditional) or serve as is.
Notes
1. Too much water will make the balls less dense. For dense balls use less water. You can adjust to your liking.
2. The amount of time it takes for the batter to rise varies. Some say that you should not let the batter sit for more than one hour or the outcome will result in a chewy consistency. When I use active dry yeast I find that allowing the batter to sit for about two hours is just fine.
** Recipe adapted by Evi from Avartsy Cooking, 9ja Foodie, and African Bites
Source: http://www.evseats.com/how-to-make-puff-puff/
Cook time: 5 mins
Total time: 2 hours 10 mins
Serves: 4-8
Ingredients
3.5 cups of all purpose flour
1 packet of Active Dry Yeast
¾-1 cup of sugar
¼ tsp of nutmeg
1 tbsp salt
2 cups of warm water
Vegetable oil for deep frying
Instructions
1. In a small bowl, mix the yeast, sugar, nutmeg, salt, and warm water together. Set aside for 5 minutes.
2. Gradually begin to add the water mixture to the flour. Mix together by hand. The consistency of the mixture should resemble a thick pancake batter. Adjust the amount of water as necessary. **
3. Cover the mixture with a tea towel, and store in a cool, dark dry area while the mixture begins to rise for about 1-2 hours.
4. Add vegetable oil to a large pout, about 3 inches high. Heat over medium flame.
5. When the oil is hot, drop the batter either by hand or with a spoon into the oil.
6. Fry for 3-5 minutes, until the dough is a golden brown color. The ball should rise to the top, and you may need to flip it so the other side can cook.
7. Remove the balls with tongs or a slotted spoon and place on paper towels to absorb the oil.
8. Sprinkle with powdered sugar (not traditional) or serve as is.
Notes
1. Too much water will make the balls less dense. For dense balls use less water. You can adjust to your liking.
2. The amount of time it takes for the batter to rise varies. Some say that you should not let the batter sit for more than one hour or the outcome will result in a chewy consistency. When I use active dry yeast I find that allowing the batter to sit for about two hours is just fine.
** Recipe adapted by Evi from Avartsy Cooking, 9ja Foodie, and African Bites
Source: http://www.evseats.com/how-to-make-puff-puff/
Saturday, December 17, 2016
How do we bring more and more people into opportunity and success and feeling hopeful about their lives ... I said as much as we've done with laws and ending "don't ask don't tell" etc., changing hearts and minds, I don't think anybody's been more influential than you on that. I really mean so. Your courage and you're just really likable and so you being willing to claim who you were then suddenly empowers other people and then suddenly it's your brother, it's your uncle, it's your best friend, it's your co-workers and then attitudes shift and the laws followed but it started with folks like you.
-- Barack Obama
This quote was taken from President Obama's interview on Ellen. It is part of his response to Ellen after she thanked him for advocating for LGBT Americans.
-- Barack Obama
This quote was taken from President Obama's interview on Ellen. It is part of his response to Ellen after she thanked him for advocating for LGBT Americans.
Saturday, December 10, 2016
Wednesday, December 7, 2016
That's what I've always been fighting for - making sure that people love themselves for who they are, and we don't pick on people because we're uncomfortable with ourselves, or who they are. That's been my message, from when I was young to now. There are lots of young girls out there who are struggling with their identities... afraid of being discriminated against or teased. I take risks and use my imagination so that other people will feel free and take risks. That's my hope.
-- Janelle Monae
Excerpt from an article on Janelle Monae
-- Janelle Monae
Excerpt from an article on Janelle Monae
Monae is clear that she makes her artistic decisions to give others courage to break out of the norm. She says: "That's what I've always been fighting for - making sure that people love themselves for who they are, and we don't pick on people because we're uncomfortable with ourselves, or who they are. That's been my message, from when I was young to now. There are lots of young girls out there who are struggling with their identities… afraid of being discriminated against or teased. I take risks and use my imagination so that other people will feel free and take risks. That's my hope."
-- io9
Excerpt from an article on Janelle Monae
-- io9
Excerpt from an article on Janelle Monae
Monae is clear that she makes her artistic decisions to give others courage to break out of the norm.
-- io9
Excerpt from an article on Janelle Monae. The fact that she makes the clarity an important aspect of her art is commendable.
-- io9
Excerpt from an article on Janelle Monae. The fact that she makes the clarity an important aspect of her art is commendable.
Monae is working with her collective, the Wondaland Arts Society, to carve out a space for us all to be brave enough to be ourselves. The word "weirdo" shows up in many of her songs. In "Faster:" Am I a freak? Or just another little weirdo? Call me weak, or better yet – you can call me your hero, baby. It also comes up in her history; when she was 12, she was in a band called The Weirdoz.
-- io9
Excerpt from an article on Janelle Monae
-- io9
Excerpt from an article on Janelle Monae
Monae is working with her collective, the Wondaland Arts Society, to carve out a space for us all to be brave enough to be ourselves. The word "weirdo" shows up in many of her songs.
-- io9
Excerpt from an article on Janelle Monae
-- io9
Excerpt from an article on Janelle Monae
Monae is working with her collective, the Wondaland Arts Society, to carve out a space for us all to be brave enough to be ourselves.
-- io9
Excerpt from an article on Janelle Monae
-- io9
Excerpt from an article on Janelle Monae
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