Monday, March 16, 2009

Long Time No SEEE~~

Hahahhaa....long time no seee hehehe....lama x update. Sori la ek kengkawan...kami bukan aper cume luper bayar bil tenet...nih la jd nyer == no connection huhuhu....

Hari ni Gedix ader suh post sometin' but aku malas nak edit hehehhe...sori Gedix sok aku post...da x larat nak edit setan da bergayut kat mata aku nih...hish jahat tol...Gedik da lama terbongkang tdo bese la kol 9 je trus tdo minah tuh....huhuhu

Sebenarnyer ari nih aku bz sangat2 sampai rasa nak angkat kaki tangan pon da x larat...huhu
Tp nasib bek la ader penambah tenaga...Nasi Beriyani...yeay!! dapat 2 bungkus lg hehehehe time kasih En. Anuar (tuan pembelanja)...

K la sok la plak update....ngantuk giler nih...daa~~

Thursday, March 5, 2009

Oh, Noooo..!!!!


Alalala...abis la aku....

Kerja jahat aku da diketahui....hancur..!! habis!!! ades2

Camner la leh kantoi lak...hehhee...

Tp nasib bek la org tuh bek ati lepas kan aku...tp bek ati dier bersyarat...damn!!

Nih la akibatnyer bwk bukak and guna tenet cara haram....tp yg diorg pegi block sapa suruh....hehehe aku wat la plan lain kalu x leh bukak...hehehe...nk bukak blog je pon kene block ...x ke hampeh...aku nak luah perasaan pon susah hehehe...(lantak la kome phm ke x phm aper benda yg aku tulis nih...hehehe)

POSTED BY SANTAI.....~~weeeeeeee

Recipe for diz Week:BASIC CRUST

Hari ni gedik nak start kelas membuat pai(pie), gedik pn bukan la expert sangat… So kalo ade buah fikiran, share2 r.. Bleh la kite membuat pai yang sedap, lazat, lagi berkhasiat untuk di sajikan kepada tetamu, kengkawan mahupun dermawan..wahkahkah!!
Untuk starting dia, kite belajar buat kerak (crust) je dulu. Kalo korang nak jugak wat inti dia walopun belum belajar lagi.. Korang letak la kari ke, nasik ke (ala2 kerak tu jadi pinggan), tak nak letak pape pn bleh.. Simpan je kerak tu dalam almari kace bersame sume pinggan mangkuk jenama arcopal, alcoroc, pyrex ke, etc korang tu ye…

BASIC CRUST

This is the perfect crust for fruit-based pies as well as for savoury tarts:

280 g (10 oz) plain flour
1/8 tsp salt
115 g (4 oz) vegetable shortening
115 g (4 oz) cold unsalted butter
1 large egg
2 tsp white vinegar
2 tbsp ice-cold water

Combine the flour and salt in a large mixing bowl. Cut the vegetable shortening and butter into small chunks and add to the flour mixture. Using a pastry blender or two knives in a criss-crossing motion, blend the butter and shortening into the flour mixture until it has the consistency of damp sand, with few pea sized pieces of butter and shortening remaining.

Using a fork or wire whisk, beat the egg with the vinegar and water. Slowly pour the egg mixture over the flour, stirring only until the mixture moist. The dough should stick together and be able to hold the form of a ball. Divide the dough into two balls and wrap each one in plastic wrap. Smooth each ball of dough with a rolling pin so it forms a flat disc that fills the corners of the plastic wrap. Chill in the refrigerator for a minimum of half an hour. (If it has been chilled for a long time, it may need to soften slightly before use.)

To roll out the crust, unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is the desired thickness (usually 3 mm or 1/8 in thick) and at least 2.5 cm wider than the pie dish. If the dough is sticking to the rolling pin, try placing a sheet of plastic wrap over it and then rolling it out.

Remove the plastic wrap and transfer the crust into the pie dish by rolling it onto the rolling pin and then positioning it over the pie dish. If the crust is sticking to the rolling surface, carefully separate it by sliding a sharp knife or metal spatula between the crust and the rolling surface.

Carefully press the dough into the pie dish. If any cracks appear during the transfer, use lightly floured fingers to push the seams back together. For single crust pies, crimp the edge decoratively, using your fingers or fork tines. Dough can be stored in the refrigerator for up to 3 days. If you wish to freeze the crust, first roll out the dough and line your pie dish. Once the crust is frozen, gently remove it from the pie dish and freeze in a large freezer bag for up to 3 months. Makes enough for two 20- or 23-cm (8- or 9-in) pie crust.


QUICK & EASY SHORTCUT:
Grate chilled pie dough into the middle of a 23-cm (9-in) pie dish. Press evenly into the plate, beginning in the centre and working outwards, until the crust covers the bottom and sides of the dish. Crimp the edge decoratively.


Basic crust variations

Citrus crust:
prepare the basic crust, adding the zest of 1 lemon (1 to 2 teaspoons) to the flour mixture, and using 2 teaspoons of lemon juice in place of white vinegar.

Wholemeal crust:
prepare the basic crust, reducing the plain flour to 140 g (5 oz) and adding 140 g (5 oz) wholemeal flour.

Cinnamon crust:
prepare the basic crust, adding 1 teaspoon of cinnamon to the flour mixture.

Cheddar crust
:
prepare the basic crust, increasing the flour to 335 g (12 ½ oz) and adding 1 tablespoon of sugar to the flour mixture. Reduce the vegetable shortening to 85 g (3 oz). once the butter and shortening have been blended, cut in 115 g (4 oz) of grated mature cheddar cheese until just incorporated. Increase the ice water as necessary.

Polenta crust:
prepare the basic crust, reducing the plain flour to 215 g (7 ½ oz). add 85 g (3 oz) polenta to the flour mixture.



Source:
500 PIES & TARTS, Rebecca Baugniet, Page One Publishing Private Limited, 2007, pg 18-19.

Wednesday, March 4, 2009

Green goddess

Ari nih kite citer pasal beauty plak.. Baru r menarik n penuh berinformasi blog nih.. Hope uols gain some thing from it. ...enjoy....


Behold! Natural, eco-conscious ways to get gorgeous and protect the earth

By Jenna Mahoney

Clean your beauty routine
No one's asking you to slap mayo on your face, bathe in patchouli or give up your highlights. A few easy tweaks can make a world of difference to your looks and to the planet.

Face: Wash wisely. Single-use synthetic cleansing pads may be handy, but they also clog landfills. Consider removing makeup with a washcloth made from organic fibers such as bamboo. "The ultrasoft material gently exfoliates even the most sensitive skin," says Victoria Raisky, holistic beauty therapist at Greenhouse Holistic, a spa in Brooklyn, New York. Plus, the textile, taken from the pulp of bamboo grass, is naturally resistant to bacteria—that's good for your face and your laundry pile.

Body: Save H20. Could the runoff from your showers fill a swimming pool? Conserve water by exfoliating before you get under the spray. Some days, swap your favorite scrub for a natural-fiber-bristle brush, sweeping skin in short, upward strokes, suggests Jeannette Graf, M.D., a dermatologist in Great Neck, New York. Post-shower, pat damp skin with an organic oil such as almond or avocado to lock in moisture. Unlike lotion, oil penetrates skin almost instantly.

Hair: Beat the heat. It would take two trees 10 years to absorb the carbon dioxide you create from blow-drying 10 minutes a day for just one year. To lessen drying time, use a towel to soak up excess water, then air-dry hair almost completely. At the salon, ask for Baliage, an aluminum foil–free highlighting method that doesn't require sitting under a dryer. "Hair will be stronger and shinier," says Clay PatanĂ© of The Loft Hair Lounge & Green Spa in Beverly Hills, California.

Go low-impact
A refillable bottle here, a canvas bag there. When saving Mother Nature, it all counts. These tips minimize your carbon footprint and maximize your beauty benefit.

Precycle: Eyeing a 0.01-ounce skin cream housed in an elaborate three-tiered box? Bells and whistles may look pretty, but they won't do a thing for your complexion. Opt for containers that limit solid waste when tossed. "Recyclable, biodegradable packaging and soy inks are best," says Lisa Rogers Sykes, an eco-friendly skin-care specialist for the Green Spa Network in Occidental, California.

Extend cycle: One way to create less waste: Use every last drop of lotion and potion. Here, SELF readers offer savvy advice:

"When I'm nearing the end of a cream, I use nail scissors to cut the bottom off the tube. I scoop out whatever's left and put it in a recycled bottle." —Suzanne Brown, Denver

"A lip brush gets every last swipe out of my favorite lipstick." —Sandra Micek, Menlo Park, California

Recycle: Sure, you remember to separate your kitchen garbage. You might even take pride in rinsing out goopy cans and stockpiling old newspapers. But what about the wastebasket in your bathroom? It could hold plastic shampoo bottles, cardboard makeup packaging or glass vials of perfume that can be recycled. Before taking out the trash, rifle through the tiny bins around the rest of the house, too!

Reuse: After you empty any beauty goodies that come in glass jars, clean them (rinsing with soap and water should do the trick) and use them as storage for makeup brushes, cotton swabs and homemade scrubs. Or pop in a soy-based votive candle with a cotton wick to create a spalike glow around your tub. These sparklers don't emit polluting black soot the way paraffin wax and zinc wicks do.

Decode label lingo: What these eco-buzzwords really mean

Natural Although not necessarily 100 percent synthetic-free, these products contain some plant or mineral extracts. (Read the first five ingredients listed to gauge how much.)

Organic Just like fruit at the farmers' market, products touting this term are mostly free of artificial chemicals and pesticides. (Usually 70 to 95 percent of the formula meets the standards.)

Biodynamic Ingredients come from plants harvested under organic codes; farmers also rotate crops to replenish the soil's nutrients.

Fair trade These beautifiers contain ingredients purchased at ethical international market value from small-scale farmers and laborers.

Vegan Absolutely nothing that's derived from animals, insects or their by-products is inside.

Source:
http://www.self.com/beauty/2009/03/eco-friendly-ways-to-get-gorgeous?mbid=yshine_self

Tuesday, March 3, 2009

Friday Vs Monday

Video clip yg agak...??...

Title: Italian Time

Haha...tengok jgn x tengok...(see it first at ggsmemory.blogspot.com)

Conspiracy


Words of the day...yeay!! Conspiracy..
The picture above is the evidence that CSI:GGS got from the crime scene(hehe..no more CSI: New York or CSI: Miami)... it really shows a conspiracy between them...hehe