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My sister is smooth-tongued

Le 13 janvier 2016, 05:01 dans Humeurs 0

 I have a sister. Her name is Alice . She is one year old. She has short hair. She has a fat face. It looks like a big red apple. She has big eyes and a small mouth. She has only one tooth, but she can eat cookies. Her arms and legs are fat, too. But she can crawl very fast on the floor.

  My sister is very naughty. She doesn’t sleep at night but sleeps at daytime. So my mother is tired to take care of her. She always crawls here and there, sofa, bed, chair, everywhere she likes to go. She likes to play with the toys. Bricks are her favourite. She likes to make different shapes with the bricks. Sometime it’s a house, sometimes it’s a bus. I think she is a smart girl. She likes to play with me. She likes my story-telling. She always asks me to tell stories for her.

  There is a cartoon “Present Sheep and Mr. Wolf” on TV. My sister likes it so much. Every time when I turn on the TV, she always says “present sheep” to me, asks me to watch the cartoon. And every time she hears the theme song of the cartoon, she will sing and dance on the floor. Actually she can not sing and dance, she just shakes her little body to show us she likes it very much. She is so cute.

  She likes to call me “sister”, call my dad “daddy”, call my mom “mummy”. She often call us many times a day.

  In my eyes, my sister is naughty, lovely and smart. I like her.

Basil Flatbread Crackers

Le 30 décembre 2014, 09:00 dans Humeurs 0

From Martha Stewart Living Omnimedia
A mix of chopped and whole fresh basil transforms ordinary crackers into herb-infused snacks.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
basil flatbread crackers

Courtesy of Martha Stewart Living

Yields: about 4 dozen

Oven Temp: 375

    U.S.         Metric     Conversion chart

    2 cup(s) all-purpose flour, Veda Salon plus more for surface
    1/4 cup(s) fresh basil, coarsely chopped, plus 40 whole basil leaves
    Coarse salt
    1 teaspoon(s) sugar
    3 tablespoon(s) cold unsalted butter, cut into small pieces
    1 cup(s) heavy cream
    1 large egg white, lightly beaten for egg wash


    Preheat oven to 375 degrees F. Pulse flour, chopped basil, 1 1/2 teaspoons salt, and the sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; pulse until dough forms.
    Briefly knead dough on a lightly floured surface. Divide dough into 4 equal pieces; shape into rectangles, and wrap each in plastic wrap. Refrigerate until firm, about 30 Veda Salon minutes.
    Roll out 1 piece of dough on a lightly floured surface into a very thin rectangle (about 12 by 16 inches). Transfer to a parchment-lined baking sheet. Brush with egg wash, and sprinkle with salt. Press 10 whole basil leaves into top.
   Veda Salon Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack, and let cool. Repeat 3 times with remaining dough, egg wash, salt, and whole basil leaves. Break into individual crackers using your hands.

Buttermilk Pie with Pecan Crust

Le 18 décembre 2014, 04:42 dans Humeurs 0

From Country Living

This recipe has been tested by Country Living

Plan ahead: This easy dough can be frozen for up to three months.

From: The Beekman 1802 Heirloom Dessert Cookbook ? 2013 by Josh Kilmer-Purcell, Brent Ridge, Sandy Gluck. Reprinted by arrangement with Rodale Inc. Buy the book

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Nutritional Information

Calories    427
Total Fat    23g
Saturated Fat    --
Cholesterol    140mg
Sodium    227mg
Total Carbohydrate    49g
Dietary Fiber    1g
Sugars    --
Protein    7g
Calcium    --
buttermilk pie with pecan crust

Paulette Tavormina

Yields: 8 slices

Total Time: 1 hr 50 min

Prep Time: 30 min

Oven Temp: 400

    U.S.         Metric     Conversion chart

    1 cup(s) all-purpose flour, plus more for work surface
    1/3 cup(s) pecans
    1 1/4 cup(s) sugar
    3 tablespoon(s) sugar
    1/2 teaspoon(s) salt
    1/2 stick(s) butter, cold and cut into small pieces
    3/4 stick(s) butter, melted
    4 large eggs
    3 tablespoon(s) cornstarch
    1 1/3 cup(s) buttermilk
    Zest of 1 lemon
    1/2 teaspoon(s) freshly grated nutmeg


    In a food processor, pulse flour, pecans, 3 tablespoons sugar, and salt until the nuts are finely ground. Add cold butter pieces and 1 egg, and pulse until the dough holds together when pinched but does not form a ball. Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
    On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer to a 9-inch pie pan, pressing the dough against the bottom and sides without stretching it. Using a paring knife, trim the dough to a 1-inch overhang. Fold the overhang in to make a double layer of dough and, with your fingers, crimp all around. Refrigerate for at least 1 hour (to prevent dough from shrinking).
    Preheat oven to 400 degrees F. Meanwhile, cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover. Bake for 15 minutes; remove the parchment and weights, and bake until shell is golden, about 10 more minutes. Remove pan from oven and reduce oven temperature to 325 degrees F.
    In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg, and remaining eggs, and pulse to combine. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the center, 55 minutes to 1 hour. Remove pie from oven and let cool before serving.

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