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What a wretched lodging you have,

Rodya! It's like a tomb," said Pulcheria Alexandrovna, suddenly breaking the oppressive silence. "I am sure it's quite half through your lodging you have become so melancholy Virtual Replication."

"My lodging," he answered, listlessly. "Yes, the lodging had a great deal to do with it. . . . I thought that, too. . . . If only you knew, though, what a strange thing you said just now, mother," he said, laughing strangely.

A little more, and their companionship, this mother and this sister, with him after three years' absence, this intimate tone of conversation, in face of the utter impossibility of really speaking about anything, would have been beyond his power of endurance. But there was one urgent matter which must be settled one way or the other that day--so he had decided when he woke. Now he was glad to remember it, as a means of escape.

"Listen, Dounia," he began, gravely and drily, "of course I beg your pardon for yesterday, but I consider it my duty to tell you again that I do not withdraw from my chief point. It is me or Luzhin. If I am a scoundrel, you must not be. One is enough. If you marry Luzhin, I cease at once to look on you as a sister."

"Rodya, Rodya! It is the same as yesterday again," Pulcheria Alexandrovna cried, mournfully. "And why do you call yourself a scoundrel Academic collaboration? I can't bear it. You said the same yesterday."

"Brother," Dounia answered firmly and with the same dryness. "In all this there is a mistake on your part. I thought it over at night, and found out the mistake. It is all because you seem to fancy I am sacrificing myself to someone and for someone. That is not the case at all. I am simply marrying for my own sake, because things are hard for me. Though, of course, I shall be glad if I succeed in being useful to my family. But that is not the chief motive for my decision. . . ."

"She is lying," he thought to himself, biting his nails vindictively. "Proud creature! She won't admit she wants to do it out of charity! Too haughty! Oh, base characters! They even love as though they hate. . . . Oh, how I . . . hate them all!"

"In fact," continued Dounia, "I am marrying Pyotr Petrovitch because of two evils I choose the less. I intend to do honestly all he expects of me, so I am not deceiving him. . . . Why did you smile just now?" She, too, flushed, and there was a gleam of anger in her eyes .

"All?" he asked, with a malignant grin.

"Within certain limits. Both the manner and form of Pyotr Petrovitch's courtship showed me at once what he wanted. He may, of course, think too well of himself, but I hope he esteems me, too. . . . Why are you laughing again?"
PR

Zombie Cocktail

The Zombie is one of Donn Beach's original and legendary tiki drinks—boozy, complex, and transporting. This version is slightly adapted from tiki talent Jeff Berry's recipe collection, Beachbum Berry Remixed.

Serves 2

For Donn's Mix:

1 cup sugar
1 cup water
2 cinnamon sticks
Freshly squeezed grapefruit juice

In a small saucepan, make a simple syrup by heating the sugar, water, and cinnamon sticks. Bring the mixture to a boil and stir until the sugar is dissolved DR REBORN. Let it simmer for 1 to 3 minutes, and then remove it from the heat. Let the syrup infuse for up to 2 hours, and then strain it into a separate container.
To finish the mix, add one part of the syrup to two parts fresh squeezed grapefruit juice.

For the cocktail:

3 ounces white rum (preferably Jamaican)
3 ounces gold rum (preferably Puerto Rican)
2 ounces dark rum (preferably 151-proof Demerara)
1/4 teaspoon Pernod
1 ounce Velvet Falernum
4 ounces Donn's Mix (see above)
2 teaspoons grenadine
A few dashes Angostura bitters
3 cups ice
2 sprigs fresh mint, for garnish

Add all of the ingredients&mdash DR REBORN;except for the mint—to a blender, reserving the ice for last.
Blend on high speed for 5 to 7 seconds, or until the crushed ice is a consistent size. Pour into two glasses and garnish with fresh mint sprigs DR REBORN.

Whole Baked Fish in Sea Salt with Parsley Gremolata


Author Notes: The first time I tasted Pesce al Sale was at a restaurant in Milan. I remember the dramatic presentation of the baked fish encrusted in salt and cracked open tableside, revealing a steaming, aromatic and succulent fish. This preparation is my favorite way to eat a whole fish, and it's easy to do at home Dermes. Have your fishmonger clean and scale your fish for you. Once cooked, filet the fish and serve simply with extra-virgin olive oil, lemon and parsley gremolata. Note that since the fish cavity is stuffed the cooking time will run about 10 minutes longer than unstuffed.

Whole Baked Fish in Sea Salt with Parsley Gremolata by TasteFood

This method for cooking a whole fish has the dual benefit of being both effective and (…more) —The Editors

Serves 6

For the fish:

1 whole fish, approx. 5 lbs., such as snapper or sea bass
1 lemon, thinly sliced
1 small bunch parsley sprigs
Fennel fronds from one bulb, halved lengthwise
4 pounds coarse sea salt
2 egg whites
Extra-virgin olive oil
Lemon wedges

Preheat oven to 450 F.
Place lemon slices, parsley and fennel in cavity of the fish. Do not overstuff.
Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
Spread 1/3 salt on bottom of large baking dish or pan. Lay fish on top. Pour remaining salt over fish, covering completely. If needed Dermes, tail can be exposed.
Bake in oven 40-45 minutes. Remove from oven and let rest 10 minutes.
Crack open crust with small hammer or knife. Remove and discard crust. Fillet fish.
Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges. Serve with Parsley Gremolata.

For the Parsley Gremolata:

1/2 cup finely chopped parsley
1 garlic clove, minced
Finely grated zest from one untreated lemon
Pinch sea salt
Freshly ground black pepper

Combine parsley Dermes, garlic and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.

Whole Wheat Pear & Cognac Crostata

Author Notes: Crostata is what happens when Tart and Pie sneak off into a dark corner when no one is looking. The tart can be made one of two ways: with the crust rustically tucked up the sides like a loose pouch (similar to a galette), or with a loose, lattice top. I include the instructions here for the lattice version. This shorter doctor in business administration, slightly more rustic variation of Italian origin features a buttery, almost shortbread-like crust that is just as much a part of the dessert as the cognac-macerated fruit filling. Though I chose a fresh fruit filling, these are also commonly filled with jams and fruit preserves making it an ideal winter tart.

Makes 1 9" tart

For the tart crust

1 1/2 cups All-Purpose Flour
1 3/4 cups Whole Wheat Flour
1/2 cup white granulated sugar
3/4 teaspoon baking powder
3/4 cup butter, cold and cut into small cubes
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla
zest of 1 whole lemon
1/2 teaspoon salt

For the filling

5 crisp Bartlett pears, peeled, cored, and quartered
3 tablespoons granulated sugar
1/4 cup cognac
3 tablespoons pear or apple butter (optional)
2 tablespoons lemon juice
1 egg white
1 tablespoon Turbinado sugar for decorating

Generously butter a 9" springform pan and set aside
Combine both flours and the baking powder in the base of an electric mixer or food processor and mix in the cold bits of butter one at a time until the dough is clumpy and in chunks.
Add the eggs gift ideas for women, waiting for the first to be incorporated before adding the second.
Add the sugar, lemon zest, extracts, and salt. Continue to mix until the dough starts to come together.
Remove from the mixer and turn out onto a floured surface. Use your hands to continue to knead the dough until it is smooth. Form into a disc and wrap in plastic, then place in the fridge for one hour (or up to 24 hours).
Preheat your oven to 350 degrees
While the dough is chilling, prepare the filling. Mix the pears quarters in a large bowl with the sugar, cognac, and lemon juice. Let macerate for at least 30 minutes.
When you are ready to bake, remove the dough from the fridge and let warm up slightly to make it easier to handle. Use a pastry cutter to cut off a third that you will use for the lattice. Set this aside.
Place the larger portion of dough between two sheets of wax or parchment paper and roll out into a 9” circle. It’s OK if it cracks a bit on the edges or even if it breaks. You can press it back into shape.
Lay this into the springform or tart pan and press onto the bottom and against the sides. It should come up about 1.5 inches on the side. Cut off any excess and add to the lattice ball of dough. Use a fork to puncture all over the base of the crust.
Arrange the pear quarters concentrically in the crust, being sure to reserve the liquid in the bowl. Place two quarters in the center Top Enterprise VPN. Keep the pears close together, but do not overlap more than the edges. You may have extra pears—don’t try to squeeze them in. This isn’t supposed to be a deep pie.
Beat one egg white and the pear butter (if using) into the remaining cognac lemon juice left in the bowl and pour this evenly over the pears in the crust.
Break off small pieces of dough and roll them into 1/4” thick snakes in graduated lengths and lay these across the pie about 1 1/2 inches apart. Rotate the pan 180 degrees and repeat with 1/4" thick pieces laid perpendicularly. You want to keep the lattice loose so that the fruit still comes through. Note that you may be left with a little extra dough (makes great pie crust cookies!)
Sprinkle the top of the cake with the turbinado sugar
Bake in the oven at 350 degrees for approximately 1 hour or until the dough is golden. Let for 10 minutes before removing the sides of the springform pan, then let cool completely before sliding onto a serving dish. Note: This can be made one day ahead as the flavors are actually better once they've had a chance to sit for a little while.

6 Quick and Easy Memorial Day Party Side Dishes


Burgers are on the grill. Beers are in hand. You finally grab a seat with your party guests. Then, your best friend's mother's sister shows up with five unexpected people, and you start to freak out that you don't have enough food! Everything's going to be okay, because we've got you covered with quick and easy party side dishes that will get you back to your lawn chair in 30 minutes or less fully furnished.

The Neeley's Five Bean Salad This colorful and hearty dish will become your go-to side for effortless entertaining all summer long. (pictured above)

Quinoa Pilaf with Spring Vegetables A squirt of fresh lime juice takes this easy and healthy side dish over the top.


Spinach and Orzo Salad Fresh mint leaves make this simple side especially refreshing.

Pasta Salad with Melon, Pancetta, and Ricotta Salata The classic Italian combination of prosciutto and melon is reinvented into an irresistible pasta salad personal loans.

Potato and Green Bean Salad with Walnut Dressing A creamy yogurt-based dressing ties together this mashup that's a delicious combination of potato salad and green bean salad.

Celery, Apple, and Fennel Slaw This updated take on classic Waldorf salad is fantastic with grilled chicken, pork, or fish .

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