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Esplanade – Theatres on the Bay is a waterside building located on six hectares of waterfront land alongside Marina Bay near the mouth of the Singapore River, purpose-built to be the centre for performing arts for the island nation of Singapore. Taking its name from the nearby Esplanade, it contains a Concert Hall which seats about 1,600 and a Theatre with a capacity of about 2,000 for the performing arts.
The library@esplanade is located on the third floor of the building. There are outdoor performing centres, and retail and food space at the Esplanade Mall. There is an outdoor open space on the fourth floor of the building, which is the highest point open to the public.
As one of the world’s busiest arts centres, Esplanade offers a wide range of programmes. In addition to Esplanade Presents performances, other offerings by diverse presenters complement the programmes at the centre.
Esplanade’s programmes are broadly organised around key areas – the community and access programmes form the foundation of activities at the centre, collaborations with mainly local arts groups help develop the industry, while leading international productions aim to offer innovative programmes in the major arts genres. These programmes are presented in different festivals and series designed to appeal to a broad range of audiences.
Esplanade's in-house programming team presents over 14 festivals and 20 on-going series throughout the year. As a centre for everyone, the programmes range from PLAYtime! for 2 to 4 year olds, Bitesize - a monthly talk and workshop taster series for a range of Arts topics, to At The Concourse - a non-ticketed music series that runs everyday of the year, as well as Coffee Morning Afternoon Tea - concerts featuring nostalgic English and Chinese golden hits by veteran local artists. -Wikipedia
For a brunch, coffee pate a Choux, coffee cream Mousse, coffee pastry cream inside and coffee au lait glaze. These are mini bite sized puffs and are perfect with your morning cup. :)
I was asked by a close friend to make some desserts for the reception after her grandmothers funeral service this weekend.
I wanted the desserts to be pretty, elegant and easy to eat while standing and chatting.
Left to Right- Ginger cookies, decorated Sugar cookies, Lemon High Tea Cookies, Fudge Mint Brownies.
16/01/2012
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Winter sunsets... gotta love em. :-) I've made a start on getting to each of your photostreams but will have to do it in bitesize chunks as there's a lot of good stuff to see. Night :-) x
After a couple years, they're finally real! Just added a few tweaks to the original LDD file: www.flickr.com/photos/138769992@N07/25809720407/in/datepo...
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Brought these two Belgian Misérable cakes from the Continent for you...bite-size, 4cmX4cm.
The Misérable is a wonderful almond sponge cake with a delicious butter-cream filling: irresistible!
The cake is not as pitiful as the name suggests. This small tart is among the top ten in the world of pastry. Where it comes from is hard to figure out. Around 1920 Pierre Gaelens works in Brussels at one of the most prestigious pastry shops in the country: 'Maison Jean Bol' , run by two Swiss brothers. There he learns to make Misérable. The recipe he takes along to Knokke in 1932 and opens a bakery/patisserie on the Avenue des Arts.
In the Limburg Old Rekem they then claim that they made the best Misérable. At the origin is a closely guarded secret recipe that baker Jan Jansen in 1929 brought back from Brussels and introduced in his village. It has become the speciality of Old Rekem. Another source indicates that the patisserie "Du Finistére" from Brussels.put almond cakes the first time in the shop window. I could not find out the origin of the name though!
Such a delicacy... MISERABLE? I don't think so! LOL.
Thank you, M, (*_*)
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Table top setting with Chocolate Almond Crinkle cookies on a white plate with coffee for the holiday season
The official dimensions of the large or regular sized Cadburys creme egg is 34mm x 33mm x 50mm. The mini Cadburys creme egg dimensions are 32mm x 24mm x 23mm.
These delicious Cadburys creme eggs are only on sale immediately after Christmas, until Easter day (commonly known as 'Creme Egg Season'). You can't get them at any other time of the year - so stock up now! (Available in 2010 from 1st January to 4th April). Cadburys make & sell approximately 45 million cream eggs every year!
DESCRIPTION
Tender crescent bites hold a warm, cheesy filling in a crowd-pleasing appetizer.
INGREDIENTS
4 oz tomato-basil feta cheese, finely crumbled (1 cup)
2 tablespoons finely chopped green onions (2 medium)
1 egg, well beaten
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 tablespoon grated Parmesan cheese
DIRECTIONS
1.Heat oven to 375°F. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
2.If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3.Press each rectangle into 7 1/2x5-inch rectangle. Cut rectangle into 3 rows by 2 rows to make 6 (2 1/2-inch) squares. Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold dough over filling, forming triangle; press edges to seal. On ungreased cookie sheets, place triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture.
4.Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.
5.Bake 9 to 11 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): No change.
Esplanade – Theatres on the Bay is a waterside building located on six hectares of waterfront land alongside Marina Bay near the mouth of the Singapore River, purpose-built to be the centre for performing arts for the island nation of Singapore. Taking its name from the nearby Esplanade, it contains a Concert Hall which seats about 1,600 and a Theatre with a capacity of about 2,000 for the performing arts.
The library@esplanade is located on the third floor of the building. There are outdoor performing centres, and retail and food space at the Esplanade Mall. There is an outdoor open space on the fourth floor of the building, which is the highest point open to the public.
As one of the world’s busiest arts centres, Esplanade offers a wide range of programmes. In addition to Esplanade Presents performances, other offerings by diverse presenters complement the programmes at the centre.
Esplanade’s programmes are broadly organised around key areas – the community and access programmes form the foundation of activities at the centre, collaborations with mainly local arts groups help develop the industry, while leading international productions aim to offer innovative programmes in the major arts genres. These programmes are presented in different festivals and series designed to appeal to a broad range of audiences.
Esplanade's in-house programming team presents over 14 festivals and 20 on-going series throughout the year. As a centre for everyone, the programmes range from PLAYtime! for 2 to 4 year olds, Bitesize - a monthly talk and workshop taster series for a range of Arts topics, to At The Concourse - a non-ticketed music series that runs everyday of the year, as well as Coffee Morning Afternoon Tea - concerts featuring nostalgic English and Chinese golden hits by veteran local artists. -Wikipedia
DESCRIPTION
Try a clever dessert that takes the flavors of the campfire classic and wraps them in a flaky crescent shell. Absolutely delicious!
INGREDIENTS
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening
DIRECTIONS
1.Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
2.Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
3.Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
4.In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
High Altitude (3500-6500 ft): Heat oven to 350°F. Spray insides of 8 regular-size paper baking cups with cooking spray. In step 2, place crescent puffs in cups seam side up. In step 3, cool 2 minutes.
DESCRIPTION
Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning.
INGREDIENTS
1 package (3 oz) cream cheese, softened
1/3 cup sour cream
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
1/2 cup fresh corn kernels or Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/2 cup black beans (from 15-oz can), drained, rinsed
1/4 cup finely chopped fresh cilantro
1 plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
2 tablespoons Old El Paso® Thick 'n Chunky salsa
3 garden spinach and vegetable, tomato or plain flour tortillas (10 inch)
DIRECTIONS
1.In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa.
2.Spread cream cheese mixture over each tortilla to edges. Roll up each; cut off tapered ends. Wrap each tortilla roll in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours before serving. To serve, cut each roll into 1-inch slices.
High Altitude (3500-6500 ft): No change.
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🌈🌈 www.youtube.com/watch?v=UL0PoqHnKOE 🌈🌈 Suggestion: Open the Live Music Stream Link Above in a New Tab, Then Listen & Enjoy the Music While Viewing Flickr. 🌈🌈
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
8 oz fat-free plain Greek yogurt or regular yogurt (3/4 cup)
1/4 cup finely diced peeled cucumber
1/4 teaspoon dried dill weed
1/4 teaspoon lemon juice
Dash salt
Dash pepper
1 lb lean ground turkey
2 small cloves garlic, finely chopped
1/4 cup finely diced red onion
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
1 teaspoon seasoned salt
1 teaspoon cracked black pepper
1/4 teaspoon salt
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 block (6 oz) reduced-fat feta cheese, cut into 6 (2x1 1/2x1/2-inch thick) pieces
6 lettuce leaves
DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.
2. Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.
3. In medium bowl, mix turkey, garlic, onion, parsley, seasoned salt, 1 teaspoon pepper, 1/4 teaspoon salt and 1 teaspoon of the oil. Shape mixture into 12 patties, about 3 inches in diameter. Place one piece of cheese on each of 6 patties; top with remaining patties. Pinch edges to seal well.
4. In 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add patties; cook 5 minutes on each side. Increase heat to medium-high; cook 3 minutes each side or until burgers have dark brown, caramelized appearance and thermometer inserted in center of turkey (not cheese) reads 165°F.
5. Cut buns horizontally in half. Place 1 tablespoon yogurt sauce on bottom of each bun; top with lettuce leaf, burger and top of bun. Secure each sandwich with toothpick; serve with remaining sauce. If desired, serve with Green Giant® frozen green beans & almonds, prepared as directed on the box.
A fantastic spot that a photographer should not miss out when taking Singapore cityscape...
It offer a view of the Esplanade – Theatres on the Bay , Marina Bay Sands and the high rise prestigious office of Singapore
About Marina Bay Sands
Marina Bay Sands (traditional Chinese: 濱海灣金沙; simplified Chinese: 滨海湾金沙) is an integrated resort fronting Marina Bay in Singapore. Developed by Las Vegas Sands, it is billed as the world's most expensive standalone casino property at S$8 billion, including cost of the prime land.[1][2]
With the casino complete, the resort features a 2,561-room hotel, a 1,300,000-square-foot (120,000 m2) convention-exhibition centre, the 800,000-square-foot (74,000 m2) The Shoppes at Marina Bay Sands mall, an iconic ArtScience museum, two large theatres, seven "celebrity chef" restaurants, two floating Crystal Pavilions, an ice skating rink, and the world's largest atrium casino with 500 tables and 1,600 slot machines. The complex is topped by a 340m-long SkyPark with a capacity of 3,900 people and a 150m infinity swimming pool, set on top of the world's largest public cantilevered platform, which overhangs the north tower by 67m.[3][4] The 20-hectare resort was designed by Moshe Safdie Architects. The local architect of record was Aedas Singapore, and engineering was provided by Arup and Parsons Brinkerhoff (MEP). The main contractor was Ssangyong Engineering and Construction.[5]
Originally set to open in 2009, Las Vegas Sands faced delays caused by escalating costs of material and labour shortages from the onset. The severe global financial crisis also pressured the company to delay its projects elsewhere to complete the integrated resort.[6] Although Marina Bay Sands has been compared on scale and development costs to MGM's CityCenter, the latter is a mixed-use development, with condominium properties (comprising three of the seven main structures) being sold off.[7][8]
The resort was officially opened with a two-day celebration on 23 June 2010 at 3.18 pm, after a partial opening (which included the casino) on 27 April 2010.[9] The SkyPark opened a day later on 24 June 2010. The theatres were completed in time for the first performance by Riverdance on 30 November 2010. The floating pavilions are still being built and are expected to be fully completed by 2011. The indoor skating rink, which uses artificial ice, opened to a performance by Michelle Kwan on 18 December 2010. The ArtScience Museum opened to the public and the debut of a 13-minute light, laser and water spectacle called Wonder Full on 19 February 2011 marked the full completion of the entire Integrated Resort.
The grand opening of Marina Bay Sands was held on 17 February 2011. It also marked the opening of the seven celebrity chef restaurants. The highly-anticipated Broadway musical The Lion King debuted on 3 March 2011.[10] The last portion of the Marina Bay Sands, the floating pavilions, were finally opened to the public when the two tenants (Louis Vuitton and Pangaea Club) opened on 18 September 2011 and 22 September 2011 respectively.
About Garden by the Bay
Gardens by the Bay consists of three distinctive waterfront gardens – Bay South, Bay East and Bay Central, spanning a total of 101 hectares. They are set in the heart of Singapore’s new downtown Marina Bay, encircling the Marina Reservoir like a green necklace. The Gardens will complement the array of attractions around Marina Bay.
Gardens by the Bay is an integral part of a strategy by the Singapore government that further transforms Singapore from a ‘Garden City’ to a ‘City in a Garden’, in which the city is woven into a green and floral tapestry. This aims to raise the quality of life in Singapore with a more holistic and all-encompassing programme that enhances greenery and flora in the city. First announced to the public by Prime Minister Lee Hsien Loong during the National Day Rally in August 2005, Gardens by the Bay will become Singapore’s premier urban outdoor recreation space, and a national icon.
An international competition for the design of the master plan was held in January 2006 to elicit the best designs for the Gardens. This attracted more than 70 entries submitted by 170 firms from 24 countries, from which two firms – Grant Associates and Gustafson Porter – were eventually awarded the master plan design for the Bay South and Bay East Gardens respectively.
The Gardens are being developed in phases. Bay South is currently being constructed and is slated to be completed by June 2012. Bay East has been developed as an interim park in support of the Youth Olympic Games 2010, and is scheduled to open to the public in late 2011 or early 2012. The full master plan implementation of Bay East and the development of Bay Central are part of the next phase of development.
About Singapore River, ,From Wikipedia, the free encyclopedia . .
The river is now part of the Marina Reservoir after damming the Singapore River at its outlet to the sea to create a new reservoir of freshwater. While damming this area would create a valuable source of fresh water for the tiny city-state, it would have prevented the docking of ocean-going ships at the Singapore River which was arguably the original reason Singapore came into existence. The dam is known as Marina Barrage.[citation needed]
Whereas the original mouth of the Singapore River emptied into Singapore Straits and its southern islands before major land reclamation took place, the Singapore River now empties into Marina Bay - an area of water partially enclosed by the reclamation work. The Port of Singapore is now located to the west of the island, using most of the south-west coast, and passenger ships to Singapore now typically berth at the Singapore Cruise Centre at HarbourFront. Thus the Singapore River's economic role has shifted away from one that of trade, towards more a role accommodated for tourism and aesthetics for the commercial zone which encloses it.
About Merlion, ,From Wikipedia, the free encyclopedia . .
The Merlion (Malay: Singa-Laut) is a mythical creature with the head of a lion and the body of a fish, used as a mascot of Singapore. Its name combines "mer" meaning the sea and "lion". The fish body represents Singapore's origin as a fishing village when it was called Temasek, which means "sea town" in Javanese. The lion head represents Singapore's original name — Singapura — meaning "lion city" or "kota singa".
The symbol was designed by Fraser Brunner, a member of the Souvenir Committee and curator of the Van Kleef Aquarium, for the logo of the Singapore Tourism Board (STB) in use from 26 March 1964 to 1997[1] and has been its trademarked symbol since 20 July 1966. Although the STB changed their logo in 1997, the STB Act continues to protect the Merlion symbol.[2] Approval must be received from STB before it can be used. The Merlion appears frequently on STB-approved souvenirs.
The merlion— a mythical creature with the body of a fish and the head of a lion— occurs in a number of different artistic traditions. Lions with fishtails can be found on Indian murals at Ajanta and Mathura, and on Etruscan coins of the Hellenistic period. Merlions, or ‘heraldic sea- lions’, are an established element of Western heraldry, and have been used on the coat of arms of the cities of Portsmouth and Great Yarmouth in the United Kingdom; the City of Manila; and the East India Company.
you can visit my website at www.on9cloud.com .
About Esplanade – Theatres on the Bay
Esplanade – Theatres on the Bay is a waterside building located on six hectares of waterfront land alongside Marina Bay near the mouth of the Singapore River, purpose-built to be the centre for performing arts for the island nation of Singapore. Taking its name from the nearby Esplanade, it contains a Concert Hall which seats about 1,600 and a Theatre with a capacity of about 2,000 for the performing arts.
The library@esplanade is located on the third floor of the building. There are outdoor performing centres, and retail and food space at the Esplanade Mall. There is an outdoor open space on the fourth floor of the building, which is the highest point open to the public.
As one of the world’s busiest arts centres, Esplanade offers a staggering range of programmes which caters to all audiences. In addition to Esplanade Presents performances, other offerings by diverse presenters complement the programmes at the centre, ensuring that there is something for everyone.
Esplanade’s programmes are broadly organised around key areas – the community and access programmes form the foundation of activities at the centre, collaborations with mainly local arts groups help develop the industry, while leading international productions offer innovative programmes in the major arts genres. These programmes are presented in different festivals and series designed to appeal to the broadest range of audiences.
Esplanade's in-house programming team presents over 14 festivals and 20 on-going series throughout the year. As a centre for everyone, the programmes range from PLAYtime! for 2 to 4 year olds, Bitesize - a monthly talk and workshop taster series for a range of Arts topics, to At The Concourse - a non-ticketed music series that runs everyday of the year, as well as Coffee Morning Afternoon Tea - concerts featuring nostalgic English and Chinese golden hits by veteran local artists.
Do not use my photos in anyway without my explicit permission.
you can contact me using the form at www.on9cloud.com/contact regarding your usage of photo
INGREDIENTS:
2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
2 teaspoons Worcestershire sauce
1/3 cup Progresso® panko bread crumbs
1 tablespoon shredded Parmesan cheese
1/4 teaspoon McCormick® Cracked Black Pepper
1 can Pillsbury® refrigerated thin pizza crust
3 slices bacon, cut in half
1/4 cup finely chopped sweet onion
2/3 cup refrigerated four-cheese Alfredo pasta sauce
1/2 cup shredded Gruyère cheese (2 oz)
DIRECTIONS:
1. Heat oven to 400°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In small bowl, stir together butter and 1 teaspoon of the Worcestershire sauce until well blended. In shallow dish, combine bread crumbs, Parmesan cheese and pepper; mix well.
2. Remove pizza crust dough from can, but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into 2 1/2-inch round. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet.
3. Bake 4 to 8 minutes or until light golden brown.
4.Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add onion; cook over medium heat 1 to 2 minutes, stirring frequently, or until tender. Remove from heat; stir in Alfredo sauce, remaining 1 teaspoon Worcestershire sauce and bacon. Spoon about 2 teaspoons bacon mixture onto each round; sprinkle with Gruyère cheese.
5. Bake 7 to 10 minutes or until cheese is melted. Serve warm.
Tim and I decided to resist the fish and chips on this occasion, but instead we chose these bitesized crispy chicken nuggets!
A perfect moment of gastronomic theater at The Yeatman in Porto, where haute cuisine collides with pure fun. The scene begins with a jewel-toned cocktail, sparkling ruby red in cut crystal, condensation hinting at its chilled perfection. On either side, whimsical bites play with color, form, and flavor — one a tiny meringue crowned with salmon and edible blossoms, the other a delicate tartlet dotted with citrus pearls and crowned with a pink flower. More than food, it’s edible art, balanced between precision and play. Dining here feels less like a meal and more like a performance — intimate, luxurious, and unforgettable.
DESCRIPTION
Fresh-baked bread is topped with fresh and flavorful ingredients in an easy appetizer.
INGREDIENTS
Bread
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon finely chopped fresh parsley
1/2 teaspoon sliced fresh basil
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon pepper
Topping
1 container (6 oz) hummus
1 jar (7 to 7.25 oz) roasted red bell peppers or roasted red and yellow bell peppers, cut into strips
2 to 3 tablespoons sliced pitted kalamata olives
Fresh oregano, if desired
DIRECTIONS
1.Heat oven to 350°F. Bake French loaf as directed on can. Cool until firm. Cut loaf into 1/4- to 1/2-inch slices. Place on ungreased cookie sheet.
2.In small bowl, mix remaining bread ingredients. Brush mixture on one side of each bread slice. Bake 8 to 12 minutes or until golden brown and crisp.
3.Spread hummus on each bread slice. Top each with roasted pepper strips and 1 olive slice. Garnish with fresh oregano.
High Altitude (3500-6500 ft): No change.
These super easy cheesecakes use vanilla wafers for the pie shell. Great to bake & take for a party.
DESCRIPTION
Crescent Recipe Creations™ makes quick work of bite-size pastry cups filled with a classic flavor combination.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream
DIRECTIONS
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
High Altitude (3500-6500 ft): No change.
© copyrighted image; all rights reserved.
A Nigiri Sushi detail photo.
Strobist information:
Backlit with a Elinchrom D-Lite 4 (Portalite 66x66cm). A second D-Lite 4 in a Portalite 66x66cm was camera left and high. Metered with the Sekonic L-358.
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For breakfast or dessert.
Recipe to follow:
2 cups all-purpose flour
1 cup whole wheat pastry flour
1/4 cup coconut oil
2 cups raw sugar
1/4 cup prepared egg-replacer ( flax seed for 4 eggs)
4 tbsp vegetable shortening
6 tbsp Tofutti cream cheese
1 package of active dry yeast dissolved in 1/4 cup warm Mimic Cream
8 oz dark chocolate chips
4 tbsp Earth Balance
1 vanilla bean, scraped
Pinch of salt
Dissolve the envelope of dry active yeast in 1/4 cup of warmed Mimic Cream.
Cream coconut oil, 1 cup of the sugar, egg-replacer, shortening, cream cheese, salt and vanilla bean in a mixer. Add the yeast slury.
Add the dry ingredients a bit at a time until you form a ball- once your dough is in a ball, cover with a damp cloth and set in a warm place to rise for 40 minutes, then move into the fridge to cool for at least 2-3 hours or overnight. Once the dough has risen and then cooled, separate it into 4 equal parts. Flour your surface and roll out the dough 1/4 inch thick.
Meanwhile, over medium heat melt the Earth Balance, 1 cup of sugar and 2 tbsp of tofu cream cheese. Stir until smooth. Spread 1/4 onto the rolled-out dough.
Sprinkle the dark chocolate chips over the dough.
Cut pizza-style into 16 equal pieces with a butcher knife.
Roll into small crescent-roll shapes. Repeat three more times for remaining dough and ingredients.
Place on a greased baking sheet, and bake at 350 for about 15 – 20 minutes, or until golden.
Makes 50 cookies.
DESCRIPTION
Nacho cheese dip provides a kick in a tender crescent appetizer.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup nacho cheese dip
1/3 cup finely chopped red bell pepper (1/3 medium)
1/3 cup chopped green onions (5 medium)
DIRECTIONS
1. Heat oven to 350°F.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
5. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
High Altitude (3500-6500 ft): No change.
Media City UK Salford
MediaCityUK is a 200-acre (81 ha) mixed-use property development site at Salford Quays on the banks of the Manchester Ship Canal in Salford and Trafford, England. The project is being developed by Peel Media, and its principal tenants are media organisations. The land occupied by the development was part of the Port of Manchester.
The BBC signalled its intention to move jobs to Manchester in 2004, and the Salford Quays site was chosen in 2006. The Peel Group was granted planning permission to develop the site in 2007, and construction of the development, with its own energy generation plant and communications network, began the same year. Based in Quay House, the principal tenant will be the BBC, whose move marks a large-scale decentralisation from London. BBC Children's, BBC Radio 5 Live, BBC Research and BBC Sport are among the departments scheduled to relocate to the development. ITV's Granada division plans to move from its Granada Studios to MediaCityUK in 2012. The Studios on Broadway house seven high-definition studios, claimed to be the largest such facility in Europe.
MediaCityUK is to be developed in two phases. The 36-acre (15 ha) first phase was completed in 2011, and the second is dependent on its success. The Manchester Metrolink was extended to MediaCityUK with the opening of the MediaCityUK Metrolink station on 20 September 2010,[1] and further extensions are planned. Road access was improved by the construction of Broadway Link Road.
Traditional street names are not used in the development. The main thoroughfares are styled blue, white, pink, yellow, orange, purple and green where street furniture and coloured ambient lighting will be colour-coded to match. A stylised map of the site has been devised. Landscape architects, Gillespies regenerated the brownfield site to create public spaces.[28] The focal point is a piazza and landscaped park, which stretches to the ship canal around which the buildings are located. The piazza's two distinct areas, The Green and The Stage are capable of holding events for up to 6500 people.[29] In front of The Studios are the foundations for a free-standing big screen, which will be viewable from the piazza when it has been commissioned.[30]
Construction of the BBC Centre at MediaCityUK in February 2010The BBC will occupy three buildings: Bridge House, Dock House, and Quay House, all designed by architects Wilkinson Eyre. With simple forms intended to harmonise with their waterfront settings, the buildings provide 450,000 square feet (42,000 m2) of accommodation.[31]
Quay House is the BBC's 135,000-square-foot (12,500 m2) main building from where BBC Breakfast, Match of the Day, BBC Radio Manchester, North West Tonight and BBC Radio 5 Live will be broadcast.[32]
Bridge House will be where Blue Peter, Mastermind, Dragons Den and BBC Bitesize are produced.[32]
Dock House will contain the BBC's Research and Religion and Ethics departments.[32]
Orange is an 11-storey building, designed by architects Sheppard Robson. It is a glazed structure with four types of cladding, including one made of folded aluminium in a diamond pattern. It will house departments from Salford University and on seven floors, staff from ITV Granada.[33][34]
The Studios on Broadway,[35] contain seven high-definition studios, claimed by Peel Media to be the largest such facility in Europe.[36] The largest has an area of 12,500 square feet (1,160 m2), making it one of the biggest in western Europe.[18] Fitting began in 2010 at a cost of £22 million, in time for the BBC's move in summer 2011.[37] The seven studios vary in size; the large studios are on the ground floor, and the smaller studios on the first floor. The larger of two audio studios, sitting on hydraulic jacks to insulate it from noise generated in the surrounding studios, is dedicated to the BBC Philharmonic Orchestra.[38] The studio block contains offices and the glass-fronted, 16-storey Holiday Inn hotel.[39]
The Pie Factory occupies the former Freshbake factory, which after closing in 2006, was converted by Peel Media into a TV, film and commercial production facility. The bakery's facilities were renovated into three sound stages, anxilliary and office space. It opened in 2007 and was the first working studio complex at MediaCityUK.[38][40]
The Greenhouse designed by architects Stephenson Bell, is a refurbished three-storey office block that has been converted into small, flexible office suites for small companies in the media and creative industries.[21]
The Heart and NumberOne are the residential elements of the development, providing 378 apartments in two tower blocks. TheHeart is a 22-storey apartment building on the quayside and NumberOne, another 22-storey building, is next to the studio facilities.[From Wikipedia