Ml Best Quotes

Per aspera ad astra. I’d heard a variety of translations, but the one I liked best was Through the thorns, to the stars.

We had, like seven siblings, spent so much time together that we had seen the best and worst of one another and were unimpressed by either.

I’d never exactly wanted a reputation—frankly, I’d spent most of my life just trying to fade into the background of almost every situation I was in—but I’d apparently, despite my best efforts, secured one for myself. Fortitude Scott—Holy Shit, We’re Glad You’re Not Your Sister.

Per aspera ad astra'. I'd heard a variety of translations, but the one I liked best was 'Through the thorns, to the stars'.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

The very best memories of my life happened when I was broke, had nothing, was nobody. We came to the city and all that changed. We don’t talk much at all anymore, or run off for the day together exploring, or spend time together doing nothing all day. The only candles we light are for formal dinner parties, and the only thing I’ve read to her in a few years is my weekly schedule. I guess I’m hoping we can get back to those things. The stuff that’s important. I’m looking forward to that.

Shaping the mounds of dough is easiest to do with a spring-loaded ice cream scoop, although you can use two spoons or a pastry bag with a large, plain tip. 1 cup (250 ml) water ½ teaspoon coarse salt 2 teaspoons sugar 6 tablespoons (90 g) unsalted butter, cut into small chunks 1 cup (135 g) flour 4 large eggs, at room temperature ½ cup (85 g) semisweet chocolate chips ½ cup (60 g) pearl sugar (see Note) Position a rack in the upper third of the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat the water along with the salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove from heat and dump in all the flour at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat; then briskly beat in the eggs, one at a time, until the paste is smooth and shiny. Let cool completely to room temperature, then stir in the chocolate chips. If it’s even slightly warm, they’ll melt. Drop mounds of dough, about 2 tablespoons each, on the baking sheet, evenly spaced. Press pearl sugar crystals liberally over the top and sides of each mound. Use a lot and really press them in. Once the puffs expand, you’ll appreciate the extra effort (and sugar). Bake the chouquettes for 35 minutes, or until puffed and well browned. Serve warm or at room temperature. STORAGE: Choquettes are best eaten the same day they’re made. However, once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

Do whatever makes you happy. You only have yourself to keep happy. You could be the best in the world at something, but if it doesn’t make you happy, and doesn’t fulfill your soul, then what’s the point? Money won’t make you happy, either,

You will need to increase the number of eggs and liquid when using coconut flour. The general ratio rule I follow is 1/2 cup (60 g) coconut flour plus 5 eggs plus 1/2 cup (120 ml) coconut milk (or other liquid). This ratio will vary depending on the other ingredients in the recipe; for example, if the recipe calls for mashed bananas, the bananas will add extra moisture to the batter, so you’ll need to reduce another liquid, say coconut milk, by 1/4 cup (60 ml). And if I’m adding cacao powder to a recipe, I usually adjust the flour down a little or increase the liquid slightly because cacao powder also absorbs moisture. Break Up Lumps. Coconut flour tends to be clumpy, so sifting the flour before mixing it into a recipe will help you avoid finding clumps in your baked goods. I tend to place my batters in a food processor, which helps break down the clumps without having to sift the flour. Store It Dry. Coconut flour is best if stored at room temperature in your pantry.

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

Another key to a perfect salad is the sauce, or vinaigrette. Most people don’t think of vinaigrette as a sauce but it is one of the most important in the French repertoire. It always includes mustard, and shallot, garlic, or chives, either vinegar or lemon juice, and most often peanut oil, though olive and canola oil are rapidly becoming more common. The proportions are 1 tablespoon vinegar, 1 teaspoon mustard, ¼ cup (60ml) oil, a pinch of salt. There can be more to a vinaigrette. Try adding a bit of soy sauce (1 teaspoon) when you add the vinegar, mix oils or use just a nut oil—hazelnut and walnut are my favorites, but almond and peanut oil are delicious, too. You can add different herbs aside from the traditional chives—try tarragon, mint, thyme, basil, or fennel fronds—a flavored mustard, a mix of ground peppercorns. One vital tip for making a great salad, whether green, composed, or otherwise, is to thoroughly toss the leaves in the vinaigrette. Some people ask me if they should toss salad with their hands. My resounding response is “Ugh.” Apparently someone at some time said the French do this but I’ve never witnessed this behavior and cannot imagine anything worse. The best utensils for tossing salad are a wooden spoon and fork, though you can use whatever is easiest for you. The point is to fatiguer la salade, tire out the lettuce, by lifting it up and out of the bowl, turning it, and letting it fall back into the bowl as many times as it takes for the lettuce leaves to begin to feel heavy. When they do, they’re perfectly dressed. And finally, toss the lettuce right before you plan to serve the salad. You cannot do this in advance. The acid in the vinaigrette begins to “cook” the leaves almost immediately—they’ll soon be wilted and soft if they’re left to sit.

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I’ll skin you alive if they don’t receive the best of care.

Per aspera ad astra. I’d heard a variety of translations, but the one I liked best was Through the thorns, to the stars.

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

Thank you. It would be best to do it sooner rather

MY MOTHER’S SIRICHA You may have heard of a spicy red sauce labelled ‘siricha’ or ‘sriracha’, but – however it’s spelt – the name encompasses a range of different sauces. My mum gave me this recipe, so I have never had to buy the sauce. In my opinion, this version is the best! MAKES 500ML (17FL OZ) 5 long red Thai chillies, roughly chopped 1 red romano pepper, roughly chopped 10 garlic cloves 250ml (8fl oz) white vinegar 2 tablespoons granulated sugar 2 tablespoons salt Put all the ingredients in a blender and process to make a sauce. Pour the mixture into a small saucepan and cook over a medium heat for 5 minutes until it has thickened. Serve at room temperature. Store the sauce in an airtight container in the refrigerator and use within 4 weeks.

The best motivators are ones that equally inspire and awaken you. Trouble is, many of us don't realize we're asleep.

Ingredients 5 balls stem ginger, chopped 45g fresh ginger, grated 5 pitted and chopped soft prunes 2 tsp dark marmalade 200g self-raising flour 1 tsp bicarbonate of soda 2 tbsp dried ginger 2 tsp cinnamon 2 tsp mace ½ tsp salt 115g butter or cooking margarine 115g dark brown sugar 115g black treacle 115g golden syrup 2 large eggs, lightly beaten 125ml milk Butter a deep 20cm square cake tin and line with baking paper. Pre-heat the oven at 180oc (165oc fan oven). Put the stem and fresh ginger in a small blender with the marmalade and prunes and blend until smooth. If it becomes too stiff, use a little of the milk to loosen. Mix the flour, bicarbonate of soda, dried ginger, cinnamon, mace and salt in a large bowl. Melt the butter, sugar, treacle and golden syrup in a small saucepan. When smooth, leave to cool. Mix the ginger and marmalade mixture into the dried ingredients, add the cooled butter mixture, the beaten eggs and milk. Stir until smooth. Pour into the cake tin and cook on the middle shelf for 50 mins to 1 hour. Leave in the tin to cool. Don’t worry if it’s sunken slightly in the middle, it’s all the better for it. Best eaten 24 hours after cooking and will keep for at least a week in an airtight tin. ACKNOWLEDGEMENTS Writing maybe a solo task, but writing and getting a book published is a team effort, and I can’t possibly go without thanking them for their help in bringing this book to life.