View allAll Photos Tagged tempting
don't eat beef, don't eat lamb, don't really eat pork with one huge exception - guess what's the exception :-)
and btw - this bacon is from the restaurant Agraria in Georgetown, DC, which makes an effort to source their products from good places! At home, when I indulge it's only with Niman Ranch certifiably (AWI) humane bacon or similarly minded local farms at the farmer's market. I felt compelled to note that for some reason.
Dream job: Album Cover Designer... a passion ever since I was a kid and saw Kansas vinyl covers. I've been blessed to be able to mix photos and design. Here's one of my first album covers I've ever made about six years ago. The Tempted I titled the band, artwork. CRITIQUE AND COMMENT FREELY!
we went apple picking last saturday, and this is my son, trying to pick another apple, while eating one!! ;)
The other day I did something I very rarely do - saw a recipe on a cookery show and decided to try it myself. So, c/o Hugh Fearnley Whittingstall, here is Jansson's Temptation or at least HFW's take on it. Maybe not the most handsome of dishes but a very simple and tasty one.
Sardines, onion, potatoes, milk, and not a lot else to be honest.
strobist.com - 1 x elinchrom d lite 4 it behind and to left of food. skyport eco trigger.
Tempting, with a subtle emphasis on the figure. This corset style offers a high cut over the bust and a molded cup, giving the most secure coverage.
abeautifulcorset.com/products/Tempting.html
Contemporary designs reshaping more than just traditional corsetry!
Defining an hourglass figure
Lifting the bust
Cinching the waist
Slenderizing the tummy
Every corset is fashioned with superior construction and includes:
A traditional busk front closure made of steel loops and steel posts similar to hook and eye fastenings.
Three Fabric layers: the decorative outer layer, an inner lining which holds the boning, and the outer lining for a neat interior finish.
A modesty panel to prevent skin peeking through behind the back lacing and front busk closure.
Laces made of durable nylon woven cording with finished ends.
Old-Fashioned Chocolate Cupcakes
14 regular cupcakes / 375 degree oven
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Note: Try to use the best quality cocoa you can find. It makes a huge difference.
Also: This cupcake recipe is the kind that will result in a flat cupcake (not domed). One thing you must be careful of is over-filling the cupcake paper. If the cake continues to rise and has no where to go it will one, over flow and two, start to sink back on itself as it doesn’t have the structure to hold the excess batter up. So, stick to 2/3’s full and don’t be tempted to squeeze that last bit of batter into one of the papers.
Simple Chocolate Ganache
6 ounces (170 grams) Valrhona 85% cacao (or any bittersweet chocolate)
1 cup heavy cream
1 teaspoon vanilla
pinch salt
1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Let cool until at spreading consistency.
Note: If the ganache gets too thick, soften over a pan of simmering water just enough to get it back to spreading consistency.
You can also make the ganache whipped by adding flour to it.
Miss Trixie makes fleeing a really tough choice. I guess sometimes I really want to be infected. To zilf or not to zilf...
I so wanted to go in this barn, could just imagine the rays of sun coming through those little windows. Unfortunately, it might have been neglected, but it wasn't abandoned !
I was tempted to turn this upside down. The refracted image is pretty cool, and has a really good depth of field. The dandelion seed head is in focus, and the surrounding grass, but so is the six story office building in the background, as well as the blue sky and clouds. Download it and turn it around yourself.
