Tuesday, December 22, 2009. Just what the world needs.another blog. ;). Hello friends and family,. This is only the first post of many and an open invitation to follow along. Feel free to comment; I would love to hear your thoughts. :). Subscribe to: Posts (Atom). Just what the world needs.another blog. ;). View my complete profile.
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Laura Williams MK | laurawilliamsmk.blogspot.com Reviews
https://laurawilliamsmk.blogspot.com
Tuesday, December 22, 2009. Just what the world needs.another blog. ;). Hello friends and family,. This is only the first post of many and an open invitation to follow along. Feel free to comment; I would love to hear your thoughts. :). Subscribe to: Posts (Atom). Just what the world needs.another blog. ;). View my complete profile.
Doof Backwards!: Beef Stroganoff
http://www.doofbackwards.com/2010/08/beef-stroganoff.html
Wednesday, August 18, 2010. This recipe is lacking the standard sour cream flavors, but it tastes just fine without it. If you have sour cream, you can add it in with the cream. Beef scraps (bones, fat, odd chunks of meat). 1 T whole black peppercorns. 2 T tomato paste. 1 bunch fresh parsley. 1 lb beef, cut into thin strips. 10 large Champignon mushrooms. 2 T unsalted butter. Brown the beef in a pot on medium-low heat with extra virgin olive oil, one onion (quartered), garlic and peppercorns. Mix in the ...
Doof Backwards!: Mozzarella Fritta
http://www.doofbackwards.com/2010/05/mozzarella-fritta.html
Sunday, May 2, 2010. I was revisiting my eggplant parmesan. Recipe last night so I had the flour/egg/breadcrumbs assembly line all laid out on the table when Becky had an ingenious idea - let's make some mozzarella sticks! 1 mozzarella ball, in 1/4" slices. 1 egg, beaten well. Dredge the mozzarella pieces through each of the coatings starting with flour, then egg, then breadcrumbs. Heat a pan with a generous amount of frying oil until the oil is hot. Season to taste and serve with marinara arrabiata.
Doof Backwards!: Marinara Arrabiata
http://www.doofbackwards.com/2010/05/marinara-arrabiata.html
Sunday, May 2, 2010. There are probably just as many marinara recipes out there as there are people in the world who have ever made the sauce. This is a very versatile (spicy) tomato sauce that goes well with pastas, chicken and seafood. Alternatively, use it as a dipping sauce with appetizers such as mozzarella fritta. 1 red onion, chopped. 4 cloves garlic, chopped. 3/4 c red wine. Handful fresh basil leaves, chopped. 1 T red pepper powder, or to taste. 1 jar crushed tomatoes. 1 jar tomato puree. Pictur...
Doof Backwards!: Pici alla Salsiccia e Porcini
http://www.doofbackwards.com/2010/09/pici-alla-salsiccia-e-porcini.html
Sunday, September 26, 2010. Pici alla Salsiccia e Porcini. 4 links fresh Italian sausage. 2 cloves garlic, minced. 3 - 5 medium porcini mushrooms, diced. 1/2 c white wine. 1 lb fresh pici pasta (linguine will work too). Crumble and brown the sausage in a large sauté pan. Add the garlic and porcini, sauté for a few minutes. Add the wine, scraping the bottom of the pan with a wooden spoon (deglazing). Mix cooked-to-al-dente pici pasta into the sauce and serve immediately. Subscribe to: Post Comments (Atom).
Doof Backwards!: Spätzle with Caramelized Onions, Basil and Mozzarella
http://www.doofbackwards.com/2010/06/spatzle-with-caramelized-onions-basil.html
Saturday, June 5, 2010. Spätzle with Caramelized Onions, Basil and Mozzarella. 1 large onion, sliced. 2 eggs, beaten well. 1 small bunch basil, finely chopped. 1 ball fresh mozzarella, chopped. Start by caramelizing the onions in a small pan. These will take a while so you can proceed with the spätzle-making in the meantime. In a large mixing bowl, combine the flour, eggs and milk together. This should form a thick batter. Heat a large pot of water to boiling. Friday, June 18, 2010. Spatzle AND carameliz...
Doof Backwards!: May 2011
http://www.doofbackwards.com/2011_05_01_archive.html
Sunday, May 22, 2011. DISCLAIMER: This post is 90% recycled material (see Granola. However, I feel that putting the granola into bar form provides a significant enough transformation in texture and function that it warrants its own post. Similar to the Granola post, you are free to experiment with the mix-ins. I have updated the list of mix-ins to show a couple new combos I use frequently when making granola in bar form. Chopped dates, blueberry-infused Craisins, slivered almonds. Brown sugar, raisins.
Doof Backwards!: Buffalo Wings and Gorgonzola Dip
http://www.doofbackwards.com/2010/09/buffalo-wings-and-gorgonzola-dip.html
Monday, September 6, 2010. Buffalo Wings and Gorgonzola Dip. 1/2 t red pepper powder. 12 chicken wings and drummies. 8 oz Gorgonzola cheese (although bleu cheese is preferable). 4 oz plain Greek-style yogurt. Combine the flour and red pepper in a mixing bowl, salt and pepper to taste. Dredge the chicken pieces through the flour mixture and set aside. After all chicken pieces are coated, add the beer and a good amount of Tobasco (I use 1/3 of a bottle), mixing thoroughly. Subscribe to: Post Comments (Atom).
Doof Backwards!: Mango Habanero Chutney
http://www.doofbackwards.com/2011/05/mango-habanero-chutney.html
Sunday, May 22, 2011. Habanero chilies are spicy beasts. However, even with two whole peppers in this recipe, I thought a couple more wouldn't have hurt. The recipe as it is has a good tang to it, but it won't peel the skin off your face. If you need more heat, throw a couple more chilies in and have a good cry the following morning. 1/2 t whole cumin seeds. 10 - 12 whole cloves. 1/4 c canola oil. 2 green (unripe) mangoes. 1/4 c brown sugar. 3 large bulb green onions. 2 garlic cloves, minced. Reduce to a...
Doof Backwards!: Eggplant Parmesan
http://www.doofbackwards.com/2009/11/eggplant-parmesan.html
Tuesday, November 24, 2009. This vegetarian meal can be made in less than an hour. You can halve that if you use pre-made marinara sauce in place of the basic tomato sauce below. 2 cloves garlic, chopped. 1 red onion, chopped. 4 tomatoes, quartered. 1 package linguine or spaghetti pasta. 2 eggs, slightly beaten. 1/2 c bread crumbs. 2 fresh mozzarella balls, thinly sliced. Slice the eggplant width-wise in 1/4" discs. In a sauce pot, sauté the garlic and onion with extra virgin olive oil until tender.
Doof Backwards!: Sorbetto ai Frutti di Bosco
http://www.doofbackwards.com/2011/06/sorbetto-ai-frutti-di-bosco.html
Monday, June 27, 2011. Sorbetto ai Frutti di Bosco. One of my favorite flavors of sorbetto (sorbet/sherbet) is fruitti di bosco, which translates to "fruits of the woods". This is a common combination in Italian desserts bringing blueberries, currants, raspberries, blackberries and strawberries together in an intense flavorgasm. Unfortunately, I didn't have any currants handy so they had to be omitted. No matter, the other berries carried their weight just fine. 2 T corn syrup. Mix in the corn syrup.
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laurawilliamscards.blogspot.com
Laura's handmade cards
Wednesday, 29 July 2015. Hi everyone hope you are all well and making the most out of the summer weather! Well as the weather hasn't been great Iv been making the most of it by crafting and Iv used for the very first time this absolutely gorgeous stamp set from art impression 'Birthday whoot' set. This is such a fun set and really enjoyed making this, I think it will be the first of many more to come :). I'm entering this card into the Art impression challenge, link here,. Sunday, 2 November 2014. Hi eve...
My Site |
Every headpiece is handmade with elegant detailing. The design has been created with Swarovski crystals, delicately hand twisted to maximize each crystal surface. The headpiece is created on a multi-tooth metal comb, which secures tightly within your hair. The piece can be worn in multiple ways within your hair; in adjacent to a veil or off to one side. The tiara is created with a metal silver headband. The piece can be worn in multiple ways within your hair; in adjacent to a veil or off to one side.
Laura Williams | Homepage
Has sung in many hotels, pubs and social clubs throughout the UK and has also performed at parties and other celebrations. Living on a Prayer - Waterloo - Long Train Running. To name but a few. Still Haven't Found What I'm Looking For. Laura Williams at Shenanigans Tenerife. Singing with Looney Tunes November 2011. Laura modelling for Bjorn Thomassen. Laura performing at 'THE BRITT' St.Austell.
Laura Williams McCaffrey — young adult fantasy fiction author
If this were a fairy tale, I might ask if you had some bread or water to share, or I might offer a cloak of invisibility or a set of magic keys for you to choose from. Instead, here’s a bit of guidance to the site —. Now available in hardcover, ebook, and paperback –. 8220;McCaffrey’s society has a Dickensian feel to it, with a heaving, discontented underclass dominated by the barons who control the source of power and the inventors who wield it. An original, textured page-turner.”.
Laura Williams MK
Tuesday, December 22, 2009. Just what the world needs.another blog. ;). Hello friends and family,. This is only the first post of many and an open invitation to follow along. Feel free to comment; I would love to hear your thoughts. :). Subscribe to: Posts (Atom). Just what the world needs.another blog. ;). View my complete profile.
HOME - Laura Williams Music
Described as the girl who plays the guitar like a devil but sings like an angel. Laura grew up in North West London where she began learning her trade at the tender age of 11. Since then she has gone on to play hundreds of gigs at bars, weddings, and has also played guitar alongside rod steward, john legend and supported funk band, brother strut. Laura writes her own original material as well as performing well known covers and her new EP 'Through Older Eyes' is available NOW! Laura Williams' new EP.
Laura Williams Music | Evangelism Through Sacred Music
Welcome to Laura Williams Music! Laura Williams is a Christian singer/songwriter and recording artist. She is on the road full time with her husband, Ernie, giving concerts, singing for evangelistic meetings, Television stations, conventions, in schools, prisons, Hospitals and anywhere else that God opens the doors. On more than one occasion we have had Laura sing for our meetings and all have been delighted by her musical gifts and inspired by the rich spiritual emphasis. Doug Batchelor, Amazing Facts.
Laura Williamson | Writer & Editor
Laura Williamson is a Canadian freelance writer and editor currently based in New Zealand. Over the past 20 years, her articles, stories and poems have appeared in publications around the world, including. KiaOra: The Inflight Magazine of Air New Zealand, North and South, Groove Guide,. The Dominion Post, The Press, Otago Daily Times, The Southland Times, The Melbourne Age, Wet Ink Magazine. New Zealand Ski and Snow. Laura is the editor. She is the co-writer, along with composer Angela Mote, of the.
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