Catherine loves Facebook…. 😀
I’ve been there once and now I want to go again…. Thank you Laura!!!
Since a few of you have asked, I thought I’d do a post on my header. Most of you are probably familiar with the balloon I had as my header for a couple years, and the bad joke I like to make about changing the header is the balloon was getting a little flat. Yes, I know that is a pathetic joke but I’m easily amused. 🙂
The photo was taken from Fort Baker, on the north side of the Golden Gate Bridge, which provides a nice skyline view of SF. The bridge you see on the left is the Bay Bridge which connects SF to Treasure Island and then from Treasure Island to Oakland. If I had turned the camera more toward the right, I would get a nice shot of the Golden Gate. I’ve taken one of the bridge there before and I’d like to go back to…
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My Choice of the Day.
I had the upmost pleasure to be asked to take Elisabeth’s profile photos not long ago. She is a spoken word artist and tomorrow we shall see her performing on stage in London. As her number one fun I would’ve like to be next to her on this special occasion..but travelling plans will prevent me from such pleasure. If any of you out there happens to be in London and would like to support her and Heal for Life charity please do so, you will not be dissapinted and the show is for a great cause.
Here are some marketing photos to entice you!
For Chefs-in-the-making. ….
There are many recipes for Eclairs and at least as many different (combinations of) fillings that go with it. ‘Le chef’ Donovan advises everyone who makes eclairs for the first time to start with a basic recipe before starting to experiment with the more sophisticated recipes. His basic recipe is applicable for all recipe variations. Especially the dough making process is of ‘utmost importance’ for the final result.
This recipe serves 12 people (6 in case they all want 2 eclairs, etc.)
For the dough you need 250 ml boiling water, 250 ml cake flour, 4 eggs, 125 ml butter
Preheat oven to 190 C
Boil water and when boiling let it simmer. Add the butter until melted. Add flour to water/butter and stir until mixture forms a ball and does not stick to the sides of the pan. Take the pan from the heat and let it cool a…
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I’m getting hungry …