it`s wonderful :)

http://oedb.org/library/features/50_terrific_nap_hacks_every_college_student_should_know

The six benefits of a brown sugar scrub described below are six reasons why you will love including brown sugar into your natural skin care recipe collection.

1 - Exfoliation

Brown sugar has tiny particles that provide just the right amount of texture to gently exfoliate the skin. Exfoliation, or the removal of dead skin cells from the skin, should be done on a regular basis. It is a process that makes skin look and feel healthier by improving skin circulation and riding it of toxins. Exfoliation also increases the production of collagen that gives skin its tone and elasticity.

2 - Smaller pores

Exfoliating the skin with a brown sugar scrub cleans and tightens pores giving the skin a more even uniform appearance; pores look smaller, skin tone more even. It can also diminish the damage to the skin caused by acne and other skin conditions. It eliminates fine lines and diminishes the signs of aging.

3 - Healthier skin

Sugar contains glycolic acid, an alpha-hydroxy acid an ingredient that keeps skin healthy. It moisturizes and conditions the skin while protecting it from the harmful effects of toxins. Using a brown sugar scrub improves your skin's ability to retain its natural moisture balance.

4 - Dry skin remedy

More benefits of brown sugar scrub come from brown sugar's property to be an excellent treatment for people who suffer from dry, itchy scalps. Using a scrub as a pre-treatment prior to shampooing can eliminate dandruff, moisturize the skin and ease itching and flaking. After a brown sugar scrub hair looks healthy and shiny.

5 - Soothing aromatherapy

The wonderful sweet smell of brown sugar provides a soothing aromatherapy. It is relaxing and a perfect addition to any spa treatment.

6 - Cheap

One of the wonderful benefits of using natural brown sugar as part of a beauty treatment is that it is cheap! It is one of the least costly ingredients you can include in a scrub. Add it to your other favorite skin care ingredients and you will have a perfect homemade skin care recipe to add to your collection.

You don't have to go to an expensive spa to treat yourself to a delicious homemade brown sugar scrub. Just go to your kitchen pantry where you keep your baking goods and pull out the brown sugar. Add it to one of your favorite scrub recipes and treat yourself to a healthful, relaxing scrub. For more sugar scrub information and recipes, visit our body scrubs recipes section. Your skin will look and feel great and you will be amazed and how relaxed and glowing you feel.

http://www.skin-care-recipes-and-remedies.com/benefits-of-brown-sugar-scrub.html

Cream of Tartar is an acidic ingredient without a lot of taste, and it's used (as you note) in helping to stiffen egg whites when beating, as well as helping to prevent crystallization in some sugary desserts.

Well, in a cookie recipe it's most likely that cream of tartar is paired with baking soda for leavening (i.e., creating bubbles and "lift" while baking).

FOR THE PASTRY

• 175g plain flour
• 100g cold butter , cut in small pieces
• 1 tbsp icing sugar
• 1 egg yolk

FOR THE FILLING

• 2 level tbsp cornflour
• 100g golden caster sugar
• finely grated zest 2 large lemon
• 125ml fresh lemon juice (from 2-3 lemons)
• juice 1 small orange
• 85g butter , cut into pieces
• 3 egg yolks and a 1 whole egg

FOR THE MERINGUE

• 4 egg whites , room temperature
• 200g golden caster sugar
• 2 level tsp cornflour

http://www.bbcgoodfood.com/recipes/3482/ultimate-lemon-meringue-pie

Pastillage

Pastillage is porous and dries more rigid and faster than the other edible modelling options. Many people confuse pastillage with gum paste but the real difference is that gum paste contains gum tragacanth to keep it flexible a little longer.

With pastillage, you must work very quickly but the end result is the most sturdy of the sugarcraft mediums. It dries the most rigid of all. It will also take on the least amount of humidity from surrounding features (such as buttercream.)

Gum Paste

Gum Paste is basically pastillage with gum tragacanth added, allowing more time to work before the creation hardens. It dries fairly rigid (less than pastillage but far more than fondant.)

Gum Paste dough is very soft and elastic (far more so than pastillage.) It can be rolled out very thin while pastillage cannot.

Fondant

Fondant is tastier and softer than the other edible clays. It holds its shape well, but will never harden completely. It remains maleable much longer than its counterparts and hardens only to a soft clay consistency.

Fondant is tastier and softer than the other edible clays. It holds its shape well, but will never harden completely. It remains maleable much longer than its counterparts and hardens only to a soft clay consistency.

fondant CAN be used to make flowers, bows, and even intricate figures, but they do not dry quite as hard or sturdy as gum paste and they lack the finesse and delicacy you can achieve with gumpaste. You can make your fondant act more like gumpaste by kneeding in about a cup of gum paste mix into a pound of rolled fondant. This will make it dry harder than it normally would.

Most professional bakers use fondant for covering cakes and making large decorations that will be eaten, and use gum paste for smaller, more intricate decorations. Fondant is found in the center of many candies, like chocolate buttercream-filled candy or the white part of a chocolate-covered cherry (a reaction with the cherry causes the fondant to liquefy a bit, making it runny.)

Sugar Paste

Sugar Paste is usually assumed to mean gum paste, but there are certainly people who use the term to mean fondant. Since gum paste and fondant have such striking differences, it's best to use these terms to avoid confusion.

Marzipan

Marzipan is a sweet paste made from ground almonds that makes a smooth frosting or decadent filling. Marzipan is pricier than the other edible clays on this page and is considered the tastiest of all. It's considered best for modeling shapes such as fruits and figures for candies and yummy, edible cake decorations.

The figures in the White House Gingerbread House are done with Marzipan because it is so easy to use and the results are very predictable.

Marzipan is frequently used to cover cakes (for its tastiness) along with a layer of fondant (for its smoothness and crisp, bright white color which is easy to turn into any color you desire) or a layer of chocolate. Marzipan is more porous than fondant or chocolate so it would be likely to dry out and become crusty if not covered with another material.

You can dye marzipan in batches or hand-paint the end result shapes (with food dyes of course.) Since it does not start out bright white, like fondant or gum paste, it does not take color quite as easily as the others.

Pulled, Blown & Cast Sugar

Cast, pulled, spun, poured, and blown sugar are the trickiest of the professional pastry chef techniques for intricate decorations. The process involves boiling a mixture of sugar, water, glucose, and cream of tartar, pouring it out onto a greased slab to cool slightly, and then pulling it out to form a glossy sheen. A heat lamp is used to keep the sugar flexible while working with it.

Pouring sugar is the same except that it's poured straight out of the pan into molds. You can purchase molds or cast your own out of plasticene, which is found in most hobby stores.

Blown sugar is similar except that a small tube is used to blow bubbles into the hot sugar mixture, very similar to glass blowing. Sugar sculptures made with these techniques are quite impressive. Give it a try if you consider yourself more advanced, but be aware that it's common for newbies to burn themselves working with the hot sugar. Most gingerbread house decorations can be formed much more easily with the other techniques listed here.

http://www.gingerbread-house-heaven.com/edible-clay.html

Nougatine Recipe

1 Cup + 2 Tbsp	(9 oz)	Extra fine granulated sugar	270 g
6 Tablespoons	(3 oz)	Water	90 g
¾ Cup	(4 oz)	Toasted almonds	120 g
½	(1/2)	Seeds of half vanilla bean	½
1 Tbsp + 1 teaspoon	(3/4 oz)	Unsalted butter	20 g
pinch	(pinch)	Fleur de sel	pinch

1. Set aside a silpat and a rolling pin. If using a wooden rolling pin, butter it lightly. Not necessary if using a silicone rolling pin. Preheat the oven to 300°F (150°C)
2. In a saucepan bring the sugar and water to a boil. Wash away any sugar crystals adhering to the side of the pan using a brush dipped in water. Additional water obtained in the pan from this process will not alter the final product.
3. Cook to a golden caramel without stirring! (Stirring the mixture will make the mixture crystallize before it caramelizes!) Remove from heat, immediately add the toasted almonds, vanilla bean seeds, butter and fleur de sel. Stir to combine with a heat resistant or wooden spatula.
4. Scrape the nougatine onto the silpat. Let sit for a few moments and then start gently rolling the nougatine into a thin sheet.
5. If the nougatine hardens before it is sufficiently thin, keep it on the silpat and place it in the oven to slowly soften. Press with a finger to check if it is soft enough and then roll once more.
6. When cold break into slivers. Temper chocolate of choice. Tempering chocolate can be found on this site.
7. Dip the nougatine slivers into tempered chocolate using a chocolate fork. Store airtight.

http://www.chefeddy.com/2009/10/nougatine/

Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses. Gelatin is an unusual protein whereas most normal proteins when heated respond by unfolding and bonding permanently to neighbouring proteins (aka coagulating for example poaching an egg), the proteins in gelatin respond to heat by releasing their bonds to each other. The unusually long protein chains in gelatin, when cold, bind to each other via a triple helix structure, which cross link with others to form a web. This web interferes with the movement of the water the gelatin is dispersed in, thus gelling the liquid into a solid.

Many things effect the final texture of a gelatin gelled liquid, particularly the manner in which it is cooled. The warmed liquid, necessary to release the proteins from their initial web and disperse them, is most often immediately placed in the refrigerator and cooled quickly. In doing this, the protein chains bond to each other immediately, and randomly, causing bulky and weak cross sections. By cooling the gelatin slowly, at room temperature, the proteins are allowed to mingle with each other, forming a tighter, more structured web which produces a superior mouth feel and texture.

Bahan-bahan [standard size]-loyang 8"
• 125g cream cheese [ nak rasa cheese lebih sket,leh letak 150g]
• 300 ml susu segar
• 80 g mentega atau marjerin
• 80 g tepung gandum
• 80 gram gula halus
• 3 biji telur saiz A
• beberapa titik esen vanila/jus lemon

http://sue-hasue.blogspot.com/2011/06/tutorialcara-membuat-light-cheese-cake.html

Ikan Patin Masak Singgang Asam Pedas

Bahan-

1 ekor Ikan Patin – (800 gram)
3 biji bawang besar }
3 biji bawang putih }
2 inci kunyit basah } - dikisar
2 inci halia }
3 biji lada besar }
3 inci lengkuas }
2 -3 biji cili api }
1 sudu besar cili boh
4 keping asam keping
¼ sudu kecil belacan
4 cawan air
10 tangkai daun kesum

Bahan perisa

Garam dan Msg – mengikut selera

Caranya:-

1. Bahan yang dikisar tadi dicampur dengan cili boh, asam keeping, air, belacan dan daun kesum beserta dengan ikan patin ke dalam periuk.

2. Lepas itu masukkan bahan perasa. Biarkan masakan tadi mendidih hingga kering sedikit airnya selama ½ jam.

3. Bila masak, terus dihidang bersama sayur kangkung goreng sambal belacan.


http://hamemah.blogspot.com/2010/11/masak-singgang-asam-pedas-ikan-patin.html

http://babyology.com.au/feeding/makin-whoopie-pies.html
http://cookbookmaniac.com/recipes/whoopie-pie-chocolate-and-vanilla-bittercream.html
http://www.polliblog.com/2011/02/red-velvet-whoopie-pies.html

Ovalette can be used in any baked products that require egg whites for it's lift. Ovalette helps the "structure" of the whites to set fast on the lift/rise and adds lightness to the finished product. Any brand stabilizer will do the same thing

Having said that, I found that condensed milk is a great substitute. Taken from http://www.thelittleteochew.com/2009/09/what-is-ovalette.html

My next project is 'Apam Polka Dot' ! Y(^-^)
Wish me very best of luck!

http://diariibuwafiq.blogspot.com/2011/07/resepi-tutorial-apam-polka.html

http://planetmirra.blogspot.com/2011/08/hasil-menggoogle-resepi-apam-polkadot.html

i made one because i am craving to eat it!
here is the picture :

Take an orange, slice it in half thru the ends (lengthwise) and lay the cut side down. Then take a very sharp knife (I have a Kyocera Ceramic paring knife which does a great job with this) and cut 1/4" slices. Set these aside.


In a large, heavy skillet, bring 1.5 cups water and 1/2 cup of granulated white sugar to a boil... then add the orange slices


Let it boil for about 5-10 minutes, turning once or twice, then reduce the heat to medium and let it continue cooking for about 30 minutes turning occasionally.


The liquid will thicken and become a syrup. Reduce the heat until the oranges are at a low simmer... continue cooking and occasionally turning until the syrup is thick and the oranges are translucent but still in tact.


Remove from heat but let the orange slices remain in the pan as they cool for about 10 minutes... then remove to a sheet of wax paper to cool completely.


The syrup remaining in the pan can be saved and used in other dishes... great fresh orange flavor :)

nice info i got from Grand Dorsett Subang.But it looked weird because of the colour of the cake was so dark! anyway,i learned something new. :))

recently i have been thinking of consume any supplements.
Since the major problem is i am dealing with my SKIN.
Woah,i just have to accept who i am.
My skin is extremely dry even i can see wrinkles form on my fingers!
its scares me a lot.
and that is the sign i should start taking extra care to myself.
phew, at this 22 y/o.
i think it is still not too late for me to realize that my body need extra care.
thanks Allah s.w.t :)
okay-okay,i should get back to my point. :p


recently,i have made some research regarding to my skin problems and i found that i was not having an eczema.
it was totally wrong,actually it was a skin rash that i have been suffered since i was in primary school.
so,as a newbie in trying to consume the supplements for my skin.
i did try B + C Vitamin Supplements from Blackmores and the price is RM21++.
Pretty cheap and reasonable.
i tried for one month only but i do not feel any different on my skin except i noticed that my nails grow longer and faster than usual.
for my skin?naaaaa...i do not feel any different.
thus,
i search for Omega 3 as some people said that it good for your skin,brain and your heart.
waaah.i think it is complete package :D
then i went to Guardian and supposedly i wanted to buy Hi Omega 3 Fish Oil from Blackmores.
and suddenly,there was a lady.i think she is pharmacist or can be a Solaray sales person? *Solaray is the brand of omega 3 i bought today*
She explained to me that this one product called Supa PureEPA by Solaray is better than the one that i wanted to buy.
the price from Blackmores is RM30++ for 30 capsules and contain 1000 mg of Omega 3
and price for Supa PureEPA is RM103++ with 20% discount for 90 capsules + 18 capsules extra=108 capsules and contain 1200 mg of omega 3.
the lady said that it is more value than i buy that rm30 price omega 3 that lasts for one month instead of 4months of supply for rm103?
i think why not?
so,i bought it and start consume today.

here is some good information about the benefits of Omega 3 :

Omega 3 is an essential fatty acid that is vital for the proper functioning of every cell in your body which includes your skin. Recent studies have shown that a diet low in essential fatty acids can lead to dry skin and premature wrinkles in US.

It is well known that oily fish such as salmon, mackerel, sardines, herring, tuna are the great source of Omega 3 (DHA & EPA). However, the risk of contaminatation with some heavy metals like mercury may be there. Thus, taking Omega 3 from supplement is usually safe as the fish oil has undergone the molecular distilled process to remove all the heavy metals.

Therefore, boosting your intake of omega-3 supplement will do wonders for smoothness and radiance of your skin and help you stay wrinkles free.

http://www.vivawoman.net/2010/09/07/omega-3-fish-oil-to-drive-away-my-pms-blues/

And what if I never kiss your lips again
Or feel the touch of your sweet embrace
How would I ever go on
Without you there's no place to belong

Well someday love is gonna lead you back to me
But 'til it does I'll have an empty heart
So I'll just have to believe
Somewhere out there you thinking of me

Until the day I'll let you go
Until we say our next hello
It's not goodbye
'Til I see you again
I'll be right here rememberin' when
And if time is on our side
There will be no tears to cry
On down the road
There is one thing I can't deny
It's not goodbye


You'd think I'd be strong enough to make it through
And rise above when the rain falls down
But it's so hard to be strong
When you've been missin' somebody so long

It's just a matter of time I'm sure
But time takes time and I can't hold on
So won't you try as hard as you can
To put my broken heart together again

Until the day I'll let you go
Until we say our next hello
It's not goodbye
'Til I see you again
I'll be right here rememberin' when
And if time is on our side
There will be no tears to cry
On down the road
There is one thing I can't deny
It's not goodbye

the melody sounds familiar to me.
i think there was a malay female singer used this melody for her songs.
i don't think much about it,i don't really care.hehe.
but i love this song.
hope it someday.
mm.it's hard.

100 facts about a guy

as i read it through the numbers & suddenly i stopped at number 88
it said, if a guy let you go,he really loves you.
suddenly i was burst into tears.
should i said that i still cannot let him go?
it is really hard to accept reality.
i love him so much, :'(
why this is happening to me?i did not wished for this ending.

Effects of Kissing:

1. Long kisses are beneficial to our circulatory system.
   When kissing, our pulse rate is quickening up to 110 beats per minute. This is a great training for our cardiovascular system.
2. After kissing, the lungs work harder, resulting in 60 inhales per minute compared to regular 20 inhales. Such “ventilation” is a good preventive measure against lung diseases.
3. Some dentists believe that kissing is a preventive measure against dental caries. Indeed, kissing stimulates the flow of saliva that eliminates acid coat on the teeth.
4. Kisses that last more than three minutes help us fight stress and its effects. Long kisses trigger the chain of biochemical reactions, which destroys stress hormones.
5. Those who kiss their partner goodbye each morning live five years longer than those who don’t.
6. Kissing is great for self-esteem. It makes you feel appreciated and helps your state of mind.
7. Kissing burns calories, 2-3 calories a minute and can double your metabolic rate. Research claims that three passionate kisses a day (at least lasting 20 seconds each) will cause you to loose an entire extra pound.
8. Kissing is a known stress-reliever. Passionate kissing relieves tension, reduces negative energy and produces a sense of well being, lowering your cortisol ‘stress’ hormone.
9. Kissing uses 30 facial muscles and it helps keep the facial muscles tight, preventing baggy cheeks! The tension in the muscles caused by a passionate kiss helps smooth the skin and increases the circulation.
10. Kissing is good for the heart, as it creates an adrenaline which causes your heart to pump more blood around your body. Frequent kissing has scientifically been proven to stabilize cardiovascular activity, decrease blood pressure and cholesterol.
11. Those who kiss quite frequently are less likely to suffer from stomach, bladder and blood infections.
12. During a kiss, natural antibiotics are secreted in the saliva. Also, the saliva contains a type of anesthetic that helps relieve pain.
13. Kissing reduces anxiety and stops the ‘noise’ in your mind. It increases the levels of oxytocin, an extremely calming hormone that produces a feeling of peace.

p/s: so many benefits yet as for muslim, kissing your parents at least once a month is enough to show your appreciation to them :) for couples,especially muslim. you should wait your special day okayyy. (you know what i mean) :D