soyourlife.com
So Your Life Images by Trish Alegre-Smith | About
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Register to save your cart before it expires. Trish Alegre-Smith is the Owner and Photographer behind So Your Life Images. She’s an Air Force veteran and military spouse who has been featured as a contributor to National Military Spouse Network Magazine. And other U.S.-based and international publications. Trish currently lives and works in the Eifel region of Germany offering portrait and commercial photography. In her own words:. Create a new set of favorites. Continue adding photos to the current set.
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Links to Our Favorite Sites - BlowPop Blow Dry Bar
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Horton plaza (619) 241-2569. BlowPop Blow Dry Bar. Live the Glamorous Life! Buy A Gift Certificate. The Latest News From Blow Pop. Links to Our Favorite Sites. Want a FREE blow out and style by a professional hair stylist? Get a free BlowOut and Style at BlowPop Horton Plaza, a $40 value but yours absolutely Free. GET YOUR FREE LOOK. Please feel free to browse through our growing collection of useful online resources. 1 http:/ vanessaballi.com. 2 A Brit Abroad. 3 Bio Katie Petersen Hair Stylist. If you w...
scientistcooks.com
Vanilla cream filled and caramel dipped profiteroles | The Scientist Cooks
http://www.scientistcooks.com/2014/03/02/vanilla-cream-caramel-dipped-profiteroles
A scientist's experimentation with food. Vanilla cream filled and caramel dipped profiteroles. March 2, 2014. Profiterole. This one sat overnight, so the caramel started to re-hydrate, still delicious :). These profiteroles can also be used to make a croquembouche. The pastry cream can also be used for eclairs, cakes, pies, creme beignets , or just eaten as a pudding (my persona favorite). Vanilla cream and caramel dipped profiteroles. March 2, 2014. Vanilla cream and caramel dipped profiteroles. Once we...
scientistcooks.com
Ice Cream | The Scientist Cooks
http://www.scientistcooks.com/category/ice-cream
A scientist's experimentation with food. Category Archives: Ice Cream. Mint chip ice cream than actually tastes like real mint. February 23, 2014. Custard Vanilla Ice Cream. February 23, 2014. This vanilla ice cream recipe is nothing short of spectacular. Smooth, refreshing, and flavorful. A celebration of vanilla. Simply delicious. I’m John and I hope you enjoy the recipes on this site. Vanilla cream filled and caramel dipped profiteroles. Choux pastry recipe The Scientist Cooks.
scientistcooks.com
Recipes | The Scientist Cooks
http://www.scientistcooks.com/category/recipes
A scientist's experimentation with food. October 11, 2014. Although these baguettes are labor intensive, they are absolutely wonderful. The most challenging aspect of this recipe is getting good steam generation in the oven. I use a tray of lava rocks (available at any hardware store, e.g., home depot) on the bottom of my oven for steam generation. This videos. Is a great illustration of how to do this. The recipe comes from the wonderful site Weekend Bakery. This very wet dough and how to score. Sauces ...
scientistcooks.com
French Baguette Recipe | The Scientist Cooks
http://www.scientistcooks.com/2014/10/11/french-baguette-recipe
A scientist's experimentation with food. October 11, 2014. Although these baguettes are labor intensive, they are absolutely wonderful. The most challenging aspect of this recipe is getting good steam generation in the oven. I use a tray of lava rocks (available at any hardware store, e.g., home depot) on the bottom of my oven for steam generation. This videos. Is a great illustration of how to do this. The recipe comes from the wonderful site Weekend Bakery. This very wet dough and how to score. Perform...
scientistcooks.com
Pork | The Scientist Cooks
http://www.scientistcooks.com/category/pork
A scientist's experimentation with food. Sous Vide Baby Back Ribs. February 23, 2014. Sous vide set up. Ribs are on sale at Ralphs! That means it’s time for some. Sous vide. I like to cook my ribs sous vide at 75C. For 4 hours. This cooking time and temperature lead to more well done meat that is still tender and moist. Importantly, the higher cooking temperature allows for the breakdown of the membranes between muscle and bone. Although I usually like temperature around 57C. Pork ribs in vac pack.
scientistcooks.com
Bread | The Scientist Cooks
http://www.scientistcooks.com/category/bread-2
A scientist's experimentation with food. October 11, 2014. Although these baguettes are labor intensive, they are absolutely wonderful. The most challenging aspect of this recipe is getting good steam generation in the oven. I use a tray of lava rocks (available at any hardware store, e.g., home depot) on the bottom of my oven for steam generation. This videos. Is a great illustration of how to do this. The recipe comes from the wonderful site Weekend Bakery. This very wet dough and how to score. On Mint...
scientistcooks.com
Caramel | The Scientist Cooks
http://www.scientistcooks.com/tag/caramel
A scientist's experimentation with food. Vanilla cream filled and caramel dipped profiteroles. March 2, 2014. Profiterole. This one sat overnight, so the caramel started to re-hydrate, still delicious :). These profiteroles can also be used to make a croquembouche. The pastry cream can also be used for eclairs, cakes, pies, creme beignets , or just eaten as a pudding (my persona favorite). I’m John and I hope you enjoy the recipes on this site. Vanilla cream filled and caramel dipped profiteroles.
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