Get Well For Stroke Victim

Rellenitos, postre from Guatemala by Ana

Note: You Can Participate to help-beat-sarcoma-a-thon as well with materials

Inglés Today we're proud to introduce to new language on help-beat-sarcoma, or how to share your brunch for a good cause, English . Ana, from Guatemala submitted one dessert ( postre ) typically from her country. She also did a great job ( Bravo! ) by translated it into French (she just started taking French classes). So I guess from now on you can submit your brunch in French , English and English :-)

Muchas gracias Ana!

Remember this blog: help-beat-sarcoma-a-thon is YOUR blog. Do you like to go out for brunch, can you only have your Mum roast? You name it :-) To participate just follow this link .

In association with beatsarcoma.org we host a campaign on the web: "share your Sunday brunch for a good cause" . We are well aware that won't change the world but it shows that we care and we may also raise some funds (adsense has been implemented on the dedicated blog and you can find a direct link for donations ).

One of my friend Nathalie was diagnosed with a rare form of cancer: sarcoma. A cancer that doesn't get much public attention. With her support I launched help-beat-sarcoma-a-thon or how to share your Sunday brunch for a good cause. The idea is to raise awareness, and why not also donations , about this cause on internet, but a joyous way. And what more joyous than sharing a good meal! To participate don't forget to check here the rules here.

"Chubby"

De Guatemala

Preparation time: 30 minutes

Ingredients : 20 small balls

Ingredients:

4 ripe bananas

1 can black beans Sugar

Cinnamon Chocolate

Boil bananas in a pot to cook with sugar and cinnamon to taste.

Then mash and puree. Fry

beans with sugar and chocolate and let cool.

Being easy to have a pasta shape, create small balls and fill with beans.

Fry in hot oil banana balls.

Serve hot, with sugar to taste.

Preparation Time: 30 minutes

Ingredients for: 20 small balls.

Ingredients:

4 plantains

1 can black beans

Sugar Cinnamon Chocolate

Cook plantains in a pot with sugar and cinnamon.

Peel the plantains and mashed redussez.

Fry the beans with sugar and chocolate and let cool.

When plantains are mashed easy to shape, make a small ball and fill with beans.

Fry in hot oil balls of plantain.

Serve hot with sugar.

Publi e by Babeth

Donjoy Defiance Iii Brace

by Babeth59 French toast / toast of Babeth59

Note: you can participate to help-beat-sarcoma-a-thon as well with English materials

Thanks to Babeth59 a fellow French foodie we're able to share a bilingual brunch idea ! Bilingual is what we are trying to be here: French and English entries are welcomed. So far we only got 2 English ones for dozens of French ones.

This blog: help-beat-sarcoma-a-thon is YOUR blog. Do you like to go out for brunch, can you only have your Mum roast? You name it :-) To participate just follow this link .

We're really happy to continue The Français " share your brunch for a good cause " saga in Français. Hope We Will Be Able to feature a lot of brunches in YOUR Français We Do "as well as in French .

Want to participate? Want more info? One click takes you there. In association with beatsarcoma.org we propose to share your brunch for a good cause . Certainly it will not change much, but it proves that we think people sick and then the blog where these brunches are grouped can help raise money (adsense advertising and direct link to a secure page to Donate ). Today

brunch idea is: oven roasted French toast / brunch recipe of the day is: Toast in the oven

Text and photos copyright Babeth59

recipe / recipe:

• 1 baguette (about a foot) - 1 (13 - to 14-inch-long) French baguette
• 1 / 4 cup unsalted butter, softened - 1 / 2 stick (1 / 4 cup) unsalted butter, softened
• 2 large eggs - 2 large eggs
• 1 2 / 3 cups milk - 1 2 / 3 cups milk 4 tbsp
• S. brown sugar or maple sugar - 4 tablespoons brown sugar or maple sugar
• Cinnamon, to taste - Cinnamon, to taste
• 1 / 4 cup dried golden raisins or dried cranberries - 1 / 4 cup golden raisins or dried cranberries dried
• Serve with pure maple syrup or berry - Accompaniment: pure maple syrup or berry syrup.

I copied her recipe bilingual ..... it makes us an English lesson as a bonus !......

Instead of cranberries, I put diced apple ... that the son eat a little fruit .....

Cut slices about an inch (2.5 cm) of the stick. Keep the tips for another use. - Cut 12 (1-inch-thick) diagonal slices from bread, For Another wears Reserving ends.

Generously butter one side of each bread slice and arrange, buttered side up, on a floor in a buttered ovenproof dish with dimensions of 13 x 9 x 2 "by pressing together, if necessary. Scatter the raisins or cranberries around the slices of bread. - Generously butter 1 side of Each slice and arrange slices, Buttered sides up, in 1 layer in a Buttered 13 - by 9 - by 2-inch glass baking dish, squeezing Slightly em to him if Necessary. Scatter raisins or cranberries around bread slices.

Combine eggs and milk, 1 tablespoon S. brown sugar and a pinch of salt to obtain a homogeneous mixture and pour over bread. Let cool in the refrigerator until the bread has absorbed the liquid, at least one hour up to a day in advance. - Whisk together eggs, milk, 1 tablespoon brown sugar and 1 / 4 teaspoon salt Until well combined, Then for Evenly over bread. Chill, covered, Until Absorbed bread has all of custard, at least 1 hour and up to 1 day, DEPENDING on bread.

Preheat oven to 425 F - Preheat oven to 425 ° F.

Remove dish from refrigerator and let stand for it at room temperature and sprinkle the remaining brown sugar on top. - Bring mixture to room temperature and sprinkle bread Remaining With brown sugar.

Bake uncovered in the middle of oven until bread is puffed and top is golden brown (20-25 minutes). Serve immediately with maple syrup or berries. - Bake, Uncovered, in middle of oven bread Until IS puffed and top Is Golden, 20 to 25 minutes. Serve Immediately With Maple syrup or berry syrup.

It changes a bit of toast into bread, as I have always done .... convenient because it does not stay in front of his stove ...... and people like it a lot ...

Here is the photo out of the oven ..... after we cut the shares more or less generous and it looks like this:

And to confess everything .... what you see on the left, it's vanilla ice cream with French toast .... just hot (not boiling attention ....) it's divine !....

And to stay healthy, you need a morale ..... and it seems to have good morale, good things it helps !......

Publi e by Babeth

Hp Scan Scanner Not Found

Millimages The College Rochotte

Millimages is a program implemented by the Cluster Graphics since 2006. It is broadcast in schools, in cultural centers, libraries, posters in the collection.
The College Rochotte, Chaumont, participates in the program since its inception and has two to three exhibitions a year.
Here, the exhibition of theater posters. The selection of posters on display is operated by the teaching team. A first
however: they are college students who, during the inauguration, assured the mediation of the exhibition.
The project is ongoing and the college will now be involved in programming, selection of posters, and hanging the exhibition.

Tech Deck Screws And Nuts

herring in cream for brunch iodized!

Note: You Can Participate to help-beat-sarcoma-a-thon as well Français Materials With

In this day women is a man who will prepare brunch ! One of the few greedy men of the blogosphere, a Breton epicurean, I have appointed Patrick's Blog Seafood Cook who agreed to be our guest. And before anything else I can say without revealing too much secrecy, that Patrick will be back among us. So after
Raspberry and gourmet salad that's the rabbit herring in cream Patrick.
ladies treat you is Patrick who cooks :-)

Read more below!

Want to participate? Want more info? A small click will take you there.

The text and photos that follow are copyright of Patrick

red herrings in cream

Simple ingredients, but handpicked

Two packs of fillets smoked herrings, 200 g heavy cream, a little lemon untreated (one can dream), two pink onions of Roscoff, bay leaves, thyme sprigs.

Boulogne-sur-Mer has been and remains the leading French port of herring, and that's where I buy just those preferred; they are herring fillets sweet, a little less smoky than the traditional Saurs and therefore softer, and especially much less salty, it can be used as is, without dipping:

Now we know that the herring like the confit is not fat, we have the conscience to coat a beauty product, double Jersey cream (alternatively, take the Isigny-Sainte-cream, or better than your own cows).

Finally, the king of onions (without any chauvinism ;-)), is the pink of Roscoff. Are readily available almost everywhere now it is sweeter than the yellow onion, and it has a scent of shallots. You can also use the onion of St. Andrew, or what you have in stock, dose depending on the aromatic power of the bulb.

The recipe: the hardest will be waiting ...

Wash the lemon and cut into slices, and peeled onions. Halve the herring fillets in length. Put a layer of onion, lemon and herbs (not too) deep in a container with a tight fitting lid, cover with cream and place a layer of herring fillets. Continue this way until all ingredients.

During preparation, press from time to time with the back of the spoon so that the cream is distributed evenly and is everywhere in contact with the fish. Marinate for about a week in a cool, stirring two or three times, and eaten with potatoes or bread and butter, it is no longer just about calories ;-)). One can also imagine the warm green beans or cucumber sticks, softened just a little salt. This last option I have chosen tonight

I have yet to find the wine that really satisfies me, because that in these herring, there is salt, smoky, iodine, cream and onion, a real headache ... An amber beer is an honorable, but for wine, all Your suggestions are welcome!

Publi e by Babeth

Brown Watery Bleeding Before Period

Gourmet salad with Raspberry Rabbit

Note: You Can Participate to help-beat-sarcoma-a-thon as well Français Materials With

Oulalala we missed 2 appointments "brunch". Behind help-beat-sarcoma-a-thon ago Babeth . And here I am on vacation and while being engineer I have not found the function to prepare the tickets in advance and provide their date of publication. Oops ...

I present my most sincere apologies to those who have been with a recipe and did not see it coming.

Always it is that the movement began to grow and it makes me very happy! After Vanessa and friendly brunch. Here raspberries from Martinique We offer a salad Gourmet saddle of rabbit, jam and wine goat costs. Before proceeding with the recipe a little thought for Raspberry Martinique who has difficulty in obtaining supplies because of the strike General affecting the Caribbean.
Read more below its warm salad greedy!

Want to participate? Want more info ? One click takes you there.

The text and photos that follow are copyright of Framboise Raspberry Cuisine:



Salad Saddle of Rabbit, jam wine, fresh goat cheese.
Saddle of Rabbit (2 pers.)
Roquette or mix-ups.
Fresh goat cheese type Little Billy
1
shallot 2 cloves garlic chives

Fleur de Sel
Mix 5 bays mill
Jam Wine
2 or 3 turnips
1 beet


Prepare the cream cheese with herbs. Slice the stakes, garlic press, add the chopped chives, salt, give one or two tower mill. Mix in cheese costs. Keep refrigerated.

Book apples.
In a skillet, heat 2 tbsp oil (olive or neutral), the roast saddle of rabbit. Season. Set aside in a warm oven.
In the same pan, sauté the sliced turnips. When cooked, add a good tablespoon of jam wine. Caramelize and keep warm.
Arrange the plates with the salad, some fresh goat cheese, two saddles, a few roasted turnips. Pour the warm wine jam on the rabbit and salad. Eventually associate the apple slices were used to prepare jam wine. For the color can be dried slices of beets in the oven.

Publi e by Babeth

Why Women's Feet Smell In Stockings

musique COMING

All resolutions, whether good or not, are rarely enforced by the person who declared them (especially if it is during the New Year, where the fact of celebrating the end or the beginning of the year, is rarely accompanied by an extreme lucidity regarding the above-said resolutions ...). You will not wonder so much so that this blog is not updated weekly as provided in the note good year despite all the sacrifice that Olivier and myself are trying to implement.

However, We have compiled the following program dedication:

Saturday, March 7

Gihef and Lenaerts for:

As :

Saturday, March 28

Nicolas Wild for:

Saturday, April 11

Daniel Casanave for

The scéances usually start around 2:30 p.m. (15 hours, if the service at the restaurant at noon is a bit long or so is that we took coffee ...).

Other meetings are being planned for the months of May and June.