Open Casehard Combination Lock

The white belt-yellow

I push the door of the dojo, I think the word to express the wave of comic n lost in the moat. It is the day of grade parents are there, the kids on the mat online. Two by two the instructor called to start the race. I join my husband who I am sign I pass the other looked like in the movies. I sit quietly on the bench beside him he whispered "it will pass." Our boy passes. The monitor said "accepts the fall." He hits the ground after he fell. This must be done to accept it is not explained very well it shows, as an acknowledgment of the soil. I look at my son's eyes to the ceiling of the Japanese word search making it just made, hand monitor suspended above its rubric, that of the child to us in a cuckoo childish escapes the technique.

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Christmas has come early: snow and stew in mijot'cook SEB

All France knows now that the snow in December and even in Paris! Christmas is coming and the goodies too!
is a big that I received last week by special messenger. You explain why my "little" blog has been chosen, a mystery! But, on to the object itself: a big heavy package, and within an appliance with a sort of casserole refractory material. It's inside that will simmer for hours every dish we did not have time to monitor as did our grandmothers at the corner of the stove.
So, let us summarize: This item allows you to cook casseroles (eg, stew, stew, osso bucco, tagine ,...) at low temperature (between 90 and 120 °) and for hours ( between 4 and 8 hours).
Given the size of the pot, it applies to only 2 for 6 or so, it can freeze for another time.
First successful test: the beef stew
Ingredients

• 1.2 kilograms of heel Scoter cut into pieces,
• 1 onion, chopped,
• 2 sprigs of thyme leaves,
• 1 / 2 bunch of chopped parsley,
• 6 thin slices of bacon,
• 1 bottle of 75 cl of red wine ,
• 25 cl veal stock,
• 150 g dried porcini mushrooms,
• Salt, pepper.

To link:

• 40 g flour,
• 20 cl tomato juice. (I just returned from cooking juices)

Place beef and chest smoke in the crock pot, season with salt and pepper and moisten with red wine. Marinate at least 4 hours so the meat really absorbs the wine, then add the onion, thyme, parsley, veal and mushrooms.
Simmer 6 hours in high mode.
Before serving, stir the flour into a bowl with the tomato juice. Pour mixture into slow cooker, stir and allow to thicken 5 minutes.

Serve with fresh pasta. This recipe

Provencal beef meat (beef chuck or twin) is one of my favorites but I rarely have time to do it often because I have not allowed enough time for cooking and meat hard.
There, after 4 hours of marinating in red wine and before going to bed, I started the timer. 6 hours later in HIGH mode, it is cooked and kept warm.
At sunrise, the kitchen smelled the stew. We could have the spread between 2 slices of buttered bread!
was nevertheless expected the dinner to warm up the stew, thicken the sauce and enjoy with pâtes.C was perfect: the meat was chewy, the sauce is well connected.

To conclude on the usefulness of such an object in his kitchen: The
PLUS: lost no time to watch a stew, you can do cook at night or during the day when you are at work, the pot goes directly to the table (be careful, it's hot) and it is quite elegant, the recipes are well explained
The LESS: the device is bulky (where the store in our small kitchen?) and quite expensive (around 150 €), the pan is very heavy (be careful not to break it in the wash even if it goes in the dishwasher), the water is more suited to families (4-6 people).
SEB offers 25 recipes on the enclosed booklet or online.
find on the site of SEB all recipes
And why not try others? find all my tasty dishes in my little black pot !

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A walk

I walk in the new area where I installed my office. I went out to buy a coffee machine, I take my time to watch. It snowed so much and everything is so slow, everything is more narrow passages, the sounds. I buy a bodum and then I go up another street. A man clears snow car, just sweater and a toque. I tell myself that it must work with him to clear snow so late, maybe he will pick up her children, maybe it does not work. A woman opens her door and cleared his remedy on the ground floor, she wears a headscarf and a cloak over pajama pants satin powder blue. Later a man is considered a lock it is trying to force, no doubt she froze. A woman waits behind him. While walking, I turn my head slightly to see better from the corner of her eye she sees me watching and following me eyes when I say. I see her smile in slow motion form and mine in return that meets that happens, it does not matter.

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Alsace Christmas Market in Paris

The Christmas market in Strasbourg has just opened this weekend but for all the Parisians who have neither the time nor the means to spend one day in Strasbourg , Alsace, came to Paris!
As every year, the House of Alsace on the Champs Elysees offers Alsatian craftsmen to showcase their achievements and specialties. Having been
visit preview, I suggest you stand Christine Ferber, the "fairy jams" and traditional cakes. Do you know Berawecka , a kind of bread with dried fruit which is eaten before December 24 Midnight Mass?
A young Czech artist making and decorating gingerbread . Real works of art unique. it looks like lace! I also discovered
Valerie Meyer who makes objects Kelsch, Alsatian traditional fabric plaid blue and unbleached linen. His specialty is the heart.
Over the stands: ceramics, wood crafts, pottery, glass decoration, foie gras, illustrations, hats ... Things to see and eat! All share to be artisans, artists and Alsatian. (AAA!)

Monday, December 6, St. Nicola will be there every week and a sewing shop bredele (Christmas biscuits) is proposed.

House Alsace, 39, Avenue des Champs Elysees-Paris 8 (not far from the Nespresso Boutique)
Every day from November 26 to December 23 from 11am to 20h.

Another Christmas market in Alsace in Paris : Parvis de la Gare de l'Est.

Some recipes to offer for a gourmet basket for Christmas: Chocolate and Coconut
fudge
Jelly Beaujolais
Orangettes chocolate
And to warm you up, you take back a little mulled wine with cinnamon !

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Men Groping On The Train

Collection

Under his pillow this morning by the bed: a handful of rubber bands, each with a color and a different form, pass them on the wrist, some from Boston, others were donated by a assiduous friend, two tiny plastic lemur standing on their legs, a boar plastic that fits in the hand is actuated by a bolt head on his back and a small blue box with lid transparent, barely bigger than a dice, is the box of Mexican jumping beans that turn into butterflies at the end of winter. I patted the pillow that I place on the collection.

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Skin

There are closing, the limitations that surround us and protect us even as they shake too much. And transmission, which is given by the fire in the quiet of the camp installed. It is the fiction that the limit makes it possible, it is a little nostalgia mixed chimeras, we can drink or get a third marshmallow. Eustace sings karaoke "like a lego with blood" in the silence of our listening, Billie abdicates for tonight's exploratory resistance. Shiny hair shampoo with his father, dry eyes, we are still standing.

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Sliced beef shaker! Sticks and

There are days like this where chance would have it: two workshops at the Fall Fair and the coincidences that have made the utensil Senior central and indispensable was the shaker.
If it seems natural to make a cocktail, it is surprising to prepare a minced beef!

is a new concept of "fast food" or "street food" that could spread to France where we change the pizza, hamburger and other foods that we eat on the run, while walking or working without taking the time to savor and enjoy the moment! As more and more "slow food", I was pretty skeptical at first but after making my little shaker, I found some benefits.
The principle is reminiscent of Asian cuisine : The first thing to do is cut menu (diced) ingredients that you would like: vegetables and / or fruit (carrots, peppers, zucchini, tomatoes, mushrooms, potatoes, meat ...), ( beef, chicken, ...). It carves herbs (cilantro, parsley, basil, ...). We can also prepare cereals (mixture TIPIAK kind or another with bulgur, Spelt, quinoa).
The ideal is of course to have leftovers at home and reuse them as well.
is made to enter the hot pan with a tablespoon of olive oil cuts of meat that can be seasoned with spices (but no salt because the broth is salty). We can also cook the mushrooms.
It is essential to have a hot stock (made with a cube or remaining broth stew or other)
We arrive at the finish, take a shaker, put a few spoonfuls of each ingredient desired, pour a ladle broth, close the shaker and shake a few moments.
Do not put too much liquid if you get a soup!
is opened and can be sampled in the container. It is surprising that all smells and tastes of each ingredient are mixed together in a very pleasant.
is very quick to prepare and can also be carried to work. It's too "class" as a shaker bowl! One can of course also use another container (waterproof of course!)
This gives a balanced meal and so convenient to carry.

To render unto Caesar ... these are the names and contacts of the two chefs behind the concept:

Hervé Jouanneau and Olivier Chaput

geometry taste

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Rash That Feels Like Sunburn

The smoky

I pass the table to picnic along the RONA installed at the corner of Mont-Royal and Maples. Store employees to take their breaks, smoking and summer lunch, usually alone. It's always her that I recognize the last two years, she is now short hair under his cap. Once I cross the radius painting, his specialty. She has that air of Tom-boy I like and which increases with age. She smokes sitting at the table or standing stamping their feet when it's cold. Our eyes meet force we do not know if we can greet us.

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Wasps

they will see the apple, they are barefoot or almost. The grass swath they do not see it but they walk on a nest. They are under attack. The friend grabs the baby in her arms and ran toward the house, screaming, brother following behind. The father is in the kitchen, he looks at the clock, noon, he rushes outside. The mother leaves the barn. I recognize the urgency and yell, I run into them, I shouted questions. He poses in front of me, I lift the dress, four or five wasps flit still below. Tear the dress, shaking, after bites, do not panic, panic. The brother did nothing, he remains in the background, the friend is also stung and his face was very white. The night wasps attacking the girl still in her sleep that wakes up screaming in fear.

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backpack # 2: Set the table with Chinese

Who never went to China and just went fine so-called "Chinese" in France, dining with Chinese boils down to eat with chopsticks or at least try!
During our stay in China and Taiwan, we discovered some subtleties which I'll introduce you.

To prepare a "table with Chinese characteristics, we must draw around the table which must also be a small round plate, a porcelain spoon, bowl, flared, a saucer for sauce and a pair of chopsticks for each guest. We will also find a Small bowl with straight sides to drink tea, green tea is very light which made it settles at the table. If one wants to drink free (beer or water), there will be a glass made then.

many dishes are then placed in the middle of the table and each uses the As in dishes that attract. Some large tables even have a glass top central turning point for not having to disturb your neighbor like "Can you pass me the duck or eggplant?" They initially served cold food and hot food and soups.

But note, you do not use the plate : Mistake to which we recognize the West! It will serve in the bowl and the plate will be reserved for waste that can not eat (bones, skins, etc.).

If you use the plate, it's like if you eat in the trash, table!

is used then by mixing with chopsticks in the bowl flared rice, noodles, meat, fish on the spur of the moment and the choices offered.

Then it only remains to bring food to his mouth with chopsticks ...
Here is a video that explains how.
With a little practice, after one week, we start able to catch peas and peanuts. If so, I assure you!

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Gabriella Hall, Ultimate Attraction

This morning

We enter the courtyard of the school before the bell. There are people, small nursery and almost as big as me. My son is leading the way, I'm near my daughter who disappears behind a little. Here it is in its waxed, I want the door but she does not see me. I see his face, the task of toothpaste at the corner of the mouth, I see his hands clasped in front of it pushes it into a hasty breaststroke for splitting the forest of arms, legs, bags. I see her anxiously, his eyes searching for us. I am here, above, above.

Plans For Making Popcicle

green cherry tomatoes vinegar

Who has not dreamed of growing her own tomatoes?
It seemed easy by the seller and the sayings of the Internet!
But, on the job, perhaps be the sun he failed, the rain was too strong, the bees have not they enough loot or the gardener Is he too shy? Anyway, at the end of August, they have not blushed ...
Here is a good book of small green tomatoes that will end in a jar of vinegar!
By cons, prepare the jars at least two months before tasting it. So it's a recipe for gourmet patient.
We'll cook them in a "pickle" vinegar or white vinegar (it is found in all stores and is the least expensive).

pickled green cherry tomatoes and herbs
For a nice glass jar
500 g cherry tomatoes are still green
3 sprigs tarragon
a sprig of thyme or savory
coriander and peppercorns (ten in total)
1demi liter of vinegar

Boil salted water (1 liter water with 1 tablespoon coarse salt) and blanch tomatoes there for 2 minutes.
careful, do not remove the stalk!
Drain them and put them in glass jar.
Sprinkle with vinegar boiled for 5 minutes.
Let stand 24 hours.
Drain tomatoes.
Boil the vinegar again.
Prick the tomatoes with a needle at the stem. Give them
in the jar with the spices.
Pour vinegar boiled and cooled.
Seal the jar and let marinate at least 1 month in darkness.
You can then use as pickles, cold roast for garnish, decoration on the plates. They keep well ...

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Sticks and backpack # 1: Braised Eggplant with Chinese

After 3 weeks of holiday in China and Taiwan, I could only return with a few typical recipes there!
In Yangshuo Rather than go pedal in the rice (it was at a minimum 35 ° C in the shade!), I took an entire morning cooking class Chinese (English, of course).
It was therefore found (some French (es), a Swiss and two Australian) to visit the market (vegetables, fish and meat). (Summary in a future article), then prepare three recipes, that is to say, cut ingredients into small pieces and cook in a wok! It felt like the Atelier des Chefs (To Each His wok!)
Here is the first, a recipe based only vegetables.
The eggplant is a dish of choice in southern China and it's no surprise a delicious meal when the restaurant chooses!

Braised Eggplant
Ingredients for 1 person

• 1 eggplant cut into 8 by length and then cut into 5 cm
• 2 tablespoons of cooking oil
• 1 teaspoon chili paste
• 1 clove garlic
• 1 teaspoon oyster sauce
• 1 / 4 teaspoon salt
• 1 teaspoon chicken bouillon powder
• 1 / 4 spoon of soy sauce (about 1 tablespoon)
• 1 piece of green pepper and 1 piece of red pepper (more or less depending on taste), cut into strips
• 1 spring onion (chives), cut into 2 cm pieces
• a splash of sesame oil
• 3 pinches of black pepper

Start by cutting all vegetables (eggplant, peppers and chives)
Put the eggplant to soak at least 15 minutes in salted water.
Heat the wok with oil. when it smokes, add the eggplant, drained and rinsed. Stir vigorously with a wooden spoon. Press with back of cuillère.Laissez cook until they have taken their color, then set aside. Add
if needed the oil in the wok. Add the chili paste and garlic over low heat.
Add the pepper strips. mix and add the eggplant.
Raise the heat. Add water to halfway up the eggplant and mix well.
Add oyster sauce, salt, bouillon powder and soy sauce.
Mix and cook over low heat. When water
has evaporated and the eggplants are cooked, add the chives, sesame oil and pepper.
is ready to be served and eaten with chopsticks, of course!

A small nod to Laetitia, who was in Yangshuo's Blog The World's End where one can find many recipes Asian (Thanks for the photos!)

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Chills Fever Cold Motled Hands

EVERCUT or "cut ever!

The end of the school year was rough and preparing our vacation China (Phew! I came back yesterday and I will talk very soon ...) I had not given enough time and leisure to you about a new concept of a knife. When you think

advanced technology, we imagine that it affects the electronics or biology, but certainly not the cutlery!

However, this new knife, as its name suggests ( EVERCUT ) has not only need to be honed that every 25 years, but also cut to perfection.
We were 15 bloggers have been invited to discover and put into action in the kitchen of L'Atelier des Chefs Peclet street in Paris June 28
After a company presentation and product, we were able to engage in the preparation of the menu and test size:

• Crisp lettuce, quail a la plancha, soy vinaigrette, lemon and honey
• beef steak flavors of lemongrass and ginger, stir-fried Asian vegetables crunchy so
• sandy strawberry panna cotta with basil, strawberry juice flavored jam

The family company Tarrerias Bonjean, 1st European producer of knives and located in Thiers launches this knife on the market after five years of research and development.
The product, which will be completed shortly range is guaranteed for 25 years. Each knife has a number and may be registered on the website.
You are entitled to free resharpening if by sheer chance your knife do not seem sharp enough.
To have tried and tested over the cut vegetables and meats must be handled with care: attention to fingernails or fingertips lying around ...
We all left with the knife as a gift and roast according to the house, I wore for the first: it cut all the meat without difficulty or effort: the Bard and string as well. Cut the herbs
is as easy as it cuts them and do not crush it. Share watermelons, pumpkins and other cucurbits is no problem!

He won several competitions, including the Innovation Award 2010. It is a product of high technology and hence it is relatively expensive: 149 euros

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Spongebob Birthday Clp Art

Consultation

I pay the note and I expect my receipt. Then she gets up. I head to the door she should accompany me. It stays put. I understand the corner of his eye. During our discussion in the office overheated it had withdrawn its discreetly flops. Motionless and right now she is trying to put in vain. I go to let her put her hands.

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size

Sitting in the waiting room in front of us there are our old neighbors. The son and his long eyelashes delicate, sad look at the top of a Down mustache, I do not recognize. His mother scared me, yes. We do not love, we are now strangers. Except that. It throws me glances, she stares at my daughter. It must measure the time, evaluate what happened to this baby that I carry everywhere. I can not take my eyes off of her feet that float back and forth a few inches above the ground. Strangely this childish retail brand adds to its authority.

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cereals and Zucchini Pancakes Oriental

Here is the recipe for the contest conducted TIPIAK. This is a recipe for an evening meal when the cupboards are empty!

Grain Pancakes Zucchini shredded oriental

Ingredients for 4 people

• 1 packet Cereal Gourmet Tipiak
• 2 zucchini 1 onion
• 2 tablespoons soy flour
• 2 tablespoons sesame seeds
• 2 teaspoons ground cumin
• 2 tablespoons of leaves chopped coriander 2 eggs
• salt, pepper, olive oil

Preparation time: 20 minutes

Cooking time: 20 minutes

Boil 25 ounces of salt water.
Remove from heat, add 1 bag of Gourmet Grains TIPIAK . Leave
swell ten minutes.
Wash zucchini, cut the ends of each zucchini. Grate them with a robot (grater with small holes). Grate onion
also peeled.
In a bowl, Mix cereals, grated vegetables, sesame seeds, cumin, coriander, soy flour and beaten eggs. Add salt and pepper.
Heat a pan with olive oil.
With a tablespoon, shape into patties individual or pour the entire mixture to achieve a big slab family.

guide or cook the patties 10 minutes on each side.
Serve with a green salad.

I did not win the first prize but a book " cereals, make a seed! " Valérie Duclos. The winner

contest which will see its recipe and its name on the packages is ALEXANDRA VAAGAHU - BLOG OF TASTE AND COLOR with his recipe "Canelloni smoked salmon with Mediterranean Grains and fresh goat"

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Pokemon Deluge Legendary Detector

Rain

It rains it rains it rains. The greatest is with his father on the bed, small sleeping already. It's nap I resist. The big rises for search Another book I take his place. I hear the other moving, father and son screaming around a game, little sleep, I sleep with a false trouble sleeping. I'm not moving I'm not moving I'm not moving. We just look for me, hot and excited children to sleep on me. I'm not moving I'm not moving. I move I grumble. We all come out in the rain, she finally runs over I feel something. We play hawk hunting in the alley.

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Fire

forest burning in the north. That night I wake up with all that smell of fire reached us. I run into the nursery. All is well. It goes further back I remember it comes from north of the forest before burning than we have ever seen. Tonight the streets again soar in the footsteps of the fire and the ashes are like a light storm.

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Night

We drank we drink again. At one time we replaced a little wine and beer for tea. Then he must go. Outside the night is warm and soft. No, outside is a bit raw and padlock resists in the dark. We try to pedal right in front of friends who are babay balcony. Turn left out of the saddle as if it was easy. Then luck smiled neither yet fallen boldness comes and we head into the park in the dark. I cried in front of the form it takes road under my wheels: right turn or hairpin bump. Everything changed at the last moment but we are animals kept sharp.

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Mood

It is dark, I stroked her head while walking. What if it encumbers the mishap? In the courtyard of the school a smaller runs to us and starts mocking him PISTACHIO. My son just looks bored and goes on his way. I am a bit short this morning, I stop I fixed the child. Right in his eyes twice I articulate coldly, EU-Stache. UNDERSTAND? The child bullied his head down. I am furious against me against the other one does not understand, who understand nothing.

Rash That Feels And Looks Like A Sunburn

your fingertips ... Nespresso capsules for




With the beautiful days, it's time to discover or rediscover nice little corners where to have lunch with friends when has a little time available.
I had the pleasure today to have lunch in a little "fast food" but has the advantage of fast without its drawbacks (junk food, food prepared and standardized in advance).
FINGERTIP is the name of this little place in which to eat.
"Fingersmith" yes, but we are still blessed with a fork and a knife -plastic: a pity! -
Here, Lea, a young woman in a black apron, all prepared on site from fresh ingredients and quality. She went to good school (Ecole Superieure de Cuisine French and worked at the Jules Verne, at the Ritz and Guy Martin!) She is assisted by her brother in the service.
The map is displayed on a blackboard behind the counter: soups change daily, although the sandwiches are classic cuisine with a twist and are balanced.
An example: a sandwich with chicken marinated in lemon, parsley and lettuce
We will not find a trace of mayo!
Map of salads made with seasonal produce is balanced, too (vegetables, grains and starches)
Booze, one can settle for a bottle of water, but again not any (OGO: a nice bottle or sparkling all round), a 100% fruit juices, energy drinks (Firefly). Teas and coffees are also on consumer choice.
You will fall to finish with desserts: Financial lemon, pistachio, chocolate cream or yogurt farmers.
financiers, you may come across as it is 2 steps from the Place de la Bourse, but the clientele is predominantly female.
Under the concept of fast food, the room is functional, you sit on stools in front of wooden tables. The place to gain a little more fancy and warmth ...
prices are super reasonable for the quality of preparations and near the sandwich around 5 €, dessert between 2 and 3.5 € and salads range from 3.5 to 10 €.

In conclusion, a good little while and friendly enough to lick your fingers and deliciously healthy!

FINGERTIP
24 rue Feydeau 75002 PARIS

PS: In a forthcoming article in June, I will show you the new terrace of the boutique NESPRESSO of 119 Avenue Champs Elysees. It opened May 14)

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Hypertension Bloating

Camp

I doing her bag. I slide to the bottom all I know he does not want, I can not resign myself: bib in yellow raincoats and trousers in polar blue wig. I am reassured. I catch him to explain the distribution of its effects: in the pants pocket of the top and there you see is practical ... he does not listen it's obvious he wants to make the jump rope, it is not late. I look at him not to resign and gently swing the rope in his back.

Blueberry Buckle Baby

News: There's no picture!

Having a Nespresso machine for over 2 years, waiting without much hope that a distributor should sponsor of coffee is finally on the market "juicy"!
C ' is GOLD for "Coffee House" distributed in stores since April 7 by Simply Market and Auchan, which has interfered in the fault of patents filed by Nestle.
capsules, yes, but plastic and pre- pierced with small holes ... and wrapped in a small bag to preserve the aromas.
The capsule was not exactly the same form and therefore is not perforated like aluminum. Thus, the extraction time is almost doubled: we expect that to her machine laboriously fills the cup, drop by drop! The resulting mixture is very frothy, pleasing to the eye.
Then comes the big moment and there is need to point blind tasting: the difference in taste is obvious. "Splendente" has no splendid than its name: it is bland, no flavor, but very warm.
The ground coffee beans are found even on the edges of the cup.
Finally, you have me figured out, we have taken no pleasure to taste the coffee one!
Fortunately, I do not buy that 2 boxes (2.99 € instead of 3,50 €). The price difference is minimal and the game does certainly not worth the candle!
I will also devote myself to test the decaf ...

But, like George, I have but one motto: Nespresso, what else? "

To remove any ambiguity in my remarks, I said that this ITEM IS NOT SPONSORED and that it is an objective that I inform you of these remarks.

RECYCLING: I decided to retrain myself in aluminum capsules: just get the dregs by piercing the skin and use it to make compost or planting, then drop them in the trash "ALU". Coffee House side, I heard that everything was recyclable and that therefore they could be thrown in the trash, but it is not written on the box.

CONSO UPCOMING TEST: the taste beef bouillon cube WITHOUT Beef

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