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REYKJAVIK, ICELAND - APRIL 18: Yu "BuZz" Byung-chul of DRX competes at the VALORANT Masters Bracket Stage on April 18, 2022 in Reykjavik, Iceland. (Photo by Lance Skundrich/Riot Games)
(taste the rainbow)
I was eating Skittles. And then somehow this happened. I don't understand my own creative process sometimes.
Well holy happy goodness! I made Explore (for the first time of my second 365) Go me with #120. :)
I did a thing! Video is a whole new mess of excitement, I am looking forward to bugging people in a whole new way with my camera now.
(playing catchup on my 366, photo from Jan 9th.)
I wanted to try a macro of my Golden Retrievers eye. I used my Canon 17-85mm with Macro functionality.....I now realize the value of a REAL Macro lens like the 100mm Macro.
Day 9
all me-made
Top; drafted from the Japanese pattern book Pattern Magic by Tomoko Nakamichi, made of cream knit stuff
Jeans; Burda 7863 with modifications, purple stretch denim
Scarf; made from a remnant of raspberry knit jersey
(not seen but I'm wearing socks knitted by me too)
also on my blog handmadebycarolyn.blogspot.com/
9/365 was in a pretty bad mood and decided to do 365x2009 theme for this week summer bright colored thongs seemed to play the part nicely on a nice sunny evening in melbourne
The second half of the layout about pigtails. Thanks to Lisa Truesdell from the Scrapbook Trends team for the inspiration for this one!
So the last 36 hours have been well not super fun. My poor dad fell and broke his femur - so my silly elves wanted to wish him well before his surgery. He's doing ok and this was his and my moms idea. He was thrilled to have the little zebra join in on the fun!
My dad was so excited to see our little zebra join him at the hospital - he was being very silly with this light on his finger and everyone got the ET tap including our little zebra :D
CLOSE THE CAMPS - Day 9 of a month of actions at ICE in San Francisco
Day 9 was organized by the Interfaith Movement for Human Integrity (IM4HI) and Council on American-Islamic Relations (CAIR).
Reverend Deborah Lee talks about the congressional delegation led by Nancy Pelosi that is happening right now in Central America. She talks of how critically important it is that they come home with the right message and her fears are that they won't. She encourages everyone to contact the delegates.
No security funds to repressive regimes!!
Its day 9 and on her way back to the City with bread in her cart she meets up with a friend who shows off her new table decoration.
One of the most delicious and easy to prepare desserts I know. I have made this cake many times - beautiful, delicious and always a hit. A melting, dark, flourless (gluten-free), chocolate cake. From Nigella Bites cookbook.
Ingredients
250 grams dark chocolate (best if with a minimum 70% cocoa solids)
125 grams unsalted butter (softened)
6 large eggs (2 whole, 4 separated)
175 grams caster sugar
2 tablespoons cointreau (optional)
grated zest of 1 orange (optional)
for the cream topping
500 ml double cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
½ teaspoon unsweetened cocoa powder (for sprinkling)
(you can also use Kahlua in place of the orange zest/Cointreau)
Method
Preheat the oven to 180°C/gas mark 4/350ºF.
Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment.
Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.
Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.