text:
Trayvon Martin's Life Looking Much Like Many Teens'
While this morning's Miami Herald concludes that emerging details about Trayvon Martin's life paint "a complicated portrait" of a boy with "a spotty school record," anyone who has guided their child through the teenage years may be more likely to see a fairly typical kid who had some brushes with authority and lots of dreams about the future.
According to the Herald, Martin was suspended from school three times in recent months, for incidents ranging from tardiness to writing graffiti on school property to having a plastic bag with marijuana residue in his backpack. He had never been arrested.
Martin was also, as The Associated Press has reported, "a swift athlete" who was active "in the Miramar Optimist Club, an organization that runs sports and academic programs for young people." He volunteered "six days a week from June through November of last year to help run the team's concession stand." He "dreamed of becoming a pilot. He had flown on school vacations to various places around the country with his mother, skiing in Colorado one year, going off to Texas another."
Martin's parents were divorced — also something that's not unusual.
When he was nine, as the Herald has previously reported, he helped his father escape their burning home.
What isn't typical about Martin's story, of course, is how his life ended on Feb. 26. In an incident that has reignited a national discussion about race, the black teenager was shot and killed in Sanford, Fla., by neighborhood watch volunteer George Zimmerman — who claims self defense. Martin's family and supporters say he was a victim of racial profiling, and that local authorities have failed to adequately investigate. Zimmerman does not face any charges at this time.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


text:
Mohammed Omer
Award-winning journalist
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subset: commoncrawl


text:
Run Cucumber tests in parallel on Solano CI in the optimal way and avoid bottleneck parallel jobs.
you have to wait 20 minutes for slow tests running too long on the red node
CI build completes work in only 10 minutes because Knapsack Pro ensures all parallel nodes finish work at a similar time
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I just logged into my account expecting it to say that I needed to add a credit card and was so surprised and delighted to see the trial doesn't count usage by calendar days but by testing days! This is incredible! I love it!!!
I just wanted to say that I really appreciate that small but very huge feature. Thank you for being so thoughtful :)


text:
Model Not Found
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text:
J.B.F. v. KY Dept of Ed, et al
Per Curiam OPINION filed : AFFIRMED, decision not for publication. Martha Craig Daughtrey, Circuit Judge; Karen Nelson Moore, Circuit Judge and Raymond M. Kethledge, Circuit Judge.
Disclaimer: Justia Dockets & Filings provides public litigation records from the federal appellate and district courts. These filings and docket sheets should not be considered findings of fact or liability, nor do they necessarily reflect the view of Justia.


text:
JDM Toyota 1JZ Engine Twin Turbo Non VVTi Supra Soarer Chaser
JDM Source Canada
Local Pick Ups Welcomed! We even offer a discounted rate for pick ups. Please call 1-866-717-4252 or email us at firstname.lastname@example.com for details
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text:
Kabura-zushi (Yellowtail Dish)
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text:
Suggestions and Ideas I have incorporated ...
- More Linux distributions added
- A separate section for multi-lingual Linux distributions
- Color coding included on a small scale
- Rectified some mistakes pointed out earlier.
- The map now has a pure white background. So is much more clear.
- I have left out a couple of Linux distributions, especially those which are historically significant but which are not under active development like SLS, erstwhile Red Hat, Yggdrasil and so on. This is because I felt the mind map should mirror the state of current Linux distributions rather than be a historical time line of them.
- Secondly, including these will also make the map more complex and I wanted to retain the simplicity of the mind map. And excluding such historically significant but redundant distributions helped in achieving this.
The credit for this updated mind map goes to all the readers of this blog who took the time to give suggestions, ideas and point out the mistakes on the previous map. Kudos to you all :) .
Update: You may download the high resolution PNG format of the mind map file here (File size: 206 KB).
Related Reads:
A complete concise history of GNU/Linux
My indomitable thoughts on GNU, Linux, Open Source, Java and free cats and dogs


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text:
Momcozy Pumping Bra Review
The Momcozy Pumping Bra blends breathable stretch and comfortable cotton to offer maximum comfort. The patented'smart clip' lets you pump while your clothes are on, and there are a variety of back styles to choose from. The price is also right, at under $20. It is a great choice for women because of its quality and design. If you are a new mom or are trying to find a pumping bra for your child, you can't go wrong with this stylish pumping bra.
Freemie Pumping Bra
The Momcozy Freemie Pumping Bra is the perfect nursing bra for pumping and feeding your baby. This bra features hands-free pumping and an EasyClip system, allowing you to nurse your baby and pump your breasts simultaneously. And because the fabric is machine washable, it's easy to care for. It's durable and comfortable, making it a top choice among moms-to be.
This hands-free pump is a marvel of technology, resembling a Robo Bra, a sturdy hand pump, and easily collects milk from inside the bra. Although it is only about the size of a human hand, it can hold eight ounces of milk. Because it doesn't need a pumping bra, you can work or play while pumping milk, giving you more time for the important things in life.
Momcozy's Freemie Pumping Bra is made of comfortable, breathable cotton and spandex. It offers just enough stretch to provide comfort. It's also affordable, and the wireless design and elastic top edge ensure comfort. It's easy to put on and take off the bra, which will be appreciated by mothers. This bra is also great for lounging around the house, nursing at night, and sleeping in.
Kindred Bravely bra
You can use the Kindred Bravely pumping bra while pregnant, nursing, and more. You will probably need to change the bra several times. Two clips allow you to open your breasts and insert parts. The Kindred Bravely pumping bra can be worn anywhere from the office to the beach.
Reviews on Amazon indicate that this breast pumping bra is a comfortable and versatile option. It can accommodate a range of cup sizes, from 30B to 42E. It also has plenty of room for pads and has a lace waistline. The Kindred Bravely pumps have been given Mother's Choice Awards Gold and Lucie's List Best of awards. The Kindred Bravely pumping bra has been tested by more than 7,000 customers.
The Kindred Bravely Pumping Bra provides smooth lines, support, and comfort. It can also be used with the Bravado attachment so you can pump with your hands free. The Simple Wishes Super Mom pumping Bra is another option. This bra looks more like a normal bra than a nursing bra, but it still provides adequate support without an underwire. This bra is a great option for a pumping bra.
Sublime Busty Nursing and Pumping Bra
If you are breastfeeding your baby, it is important to have a comfortable and supportive bra. A nursing bra that is easy to use and hands-free for pumping can make all the difference. This bra is soft, wire-free, and incredibly supportive. This bra is a favorite among moms because it doesn't require any pumping. You can even nurse and pump in the same bra! It comes in sizes F-I.
The Momcozy Sublime Busty Pumping and Nursing Bra is an all-in-one, hands-free nursing and pumping bra. It has a convenient clasp closure, adjustable straps, and a removable covering. It also features built-in tummy-tuck support. The Dairy Fairy Rose Pumping and Nursing Bra is a great choice for people with busts. It's supportive and available in sizes A-J as well as plus sizes.
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text:
First off, I want to thank Margot of Coffee and Vanilla and Maybelle's Mom of Feeding Maybelle for alerting me that a certain website has been stealing my content. Grr! That site seems to be down at this moment but it's certainly on my radar now and I'll be keeping a close eye on them. Thank you both for bringing this to my attention because I honestly wouldn't have known about this if it weren't for you two awesome ladies so these eclairs are dedicated to you gals. The food blogging community is so great, it makes me feel warm and fuzzy inside. :)
It's the end of the month and that can only mean one thing - it's Daring Baker time again! When our hosts Meeta (What's for lunch Honey) and Tony (Olive Juice) announced that our challenge this month would be eclairs, I was totally psyched and ready to go. This challenge was right up my alley because I love working with pâte à choux dough. But this wasn't just any eclair recipe, this is the recipe by the King of Pâtisserie, Kitchen Emperor, Picasso of Pastry, (okay I'll stop now) Pierre Hermé. Okay, this is when I start getting butterflies in my stomach and a little intimidated.
The actual making of the dough went off without a hitch. The recipe called for one more egg than I normally use. I didn't have a pastry tip large enough to squeeze the dough into the eclair shape so I snipped the tip off a ziploc bag, which works just as well. However, I was a little confused by the baking directions, which said to prop the oven door open with a wooden spoon after baking 7 minutes. My usual standby recipe warns that opening the oven door during baking will cause the choux to deflate. After some debating, I went with my instincts and kept the oven door closed the whole time. I would have done the wooden spoon thing just to see what would happen if I hadn't been making the eclairs for a party. A part of me feels terrible for doubting the words of Pierre Herme but I certainly didn't want 20 collapsed eclairs and no eggs left in the fridge.
The pastry cream was also very straightforward and simple to make. But in my opinion, what makes this recipe really stand out is the chocolate glaze. The glaze is a 2 part process that involves first making a chocolate sauce, then using part of that chocolate sauce to make the glaze. I'm sure it would have been amazing but I didn't have enough time or chocolate to make the special sauce. Instead I just melted some chocolate, butter, heavy cream, and a little corn syrup and used that as my quick 1 minute glaze. *shrugs* Worked well enough.
The finished product was really delicious - I mean how can you go wrong with double the chocolate?
- Pipe the dough so it is about 4 inches long and roughly 3/4 inch across. I think eclairs look best when they are slender and elegant. They start to look like donuts if they're too chubby.
- Personally, I felt like the baking time in the recipe was not sufficient. My eclairs started deflating when I took them out of the oven after 20 minutes. Luckily, I was able to salvage most of them by putting them back in the oven for another 5 - 10 minutes to finish baking and reinflate.
- If you've stored the pastry cream in the fridge overnight, take a spatula and mix it up a bit to loosen it before piping.
- Either use poke a hole in the eclair and use a special filling tip (the long skinny almost-needlelike one) on a pastry bag, or cut the eclair lengthwise but do not cut all the way through and spoon or pipe the filling inside. Keeping the pastry shell intact allows for easier dipping into the chocolate glaze.
- To glaze the eclairs, hold the eclairs upside down and dip the tops in the chocolate making sure to coat the surface evenly, let any excess drip off before turning right side up. This will only work if the glaze is thin enough.
- It's best to serve the eclairs as soon as you make them, but they will keep in the fridge for maybe 1 - 2 days (they can possibly keep longer but by then the choux will get soggy).
Pierre Hermé's Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)
Choux Pastry
1/2 cup (125g) whole milk
1/2 cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature
Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.
In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.
Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it's supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.
Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.
The dough should be still warm. It is now ready to be used for the éclairs as directed above. Once the dough is made you need to shape it immediately. You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.
Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.
Slide both the baking sheets into the oven and bake for 15 minutes. After the 15 minutes, rotate the pans from top to bottom and front to back. Bake for 5 - 10 more minutes, or until the shells are golden brown and crisp. The éclairs can be kept in a cool, dry place for several hours before filling.
Chocolate Pastry Cream
2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
2 1/2 tbsp (1¼ oz: 40g) unsalted butter, at room temperature
In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy-bottomed saucepan.
Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.
Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge. The pastry cream can be made 2 - 3 days in advance and stored in the refrigerator. In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
Chocolate Glaze (makes 1 cup or 300g)
1/3 cup (80g) heavy cream
3 1/2 oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.
Chocolate Sauce (makes 1 1/2 cups or 525 g)
4 1/2 oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
1/2 cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar
Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
It may take 10 - 15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using. This sauce is also great for cakes, ice-cream and tarts.
Assembling the éclairs:
Slice the éclairs horizontally, lengthwise only on one side (do not cut all the way through), using a serrated knife and a gently sawing motion.
Pipe the pastry cream into the éclairs.
The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Or if your chocolate glaze is thin enough, dip the tops of the eclairs in the glaze and let the excess drip off then set aside to dry. and allow the tops to set. If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.
The éclairs should be served as soon as they have been filled.


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Thursday 1 August 2013
In My Kitchen - August 2013
First up is a pot of pasta on Sylvia's toy stove. My mum and dad returned from their holidays a few weeks back. They brought back a packet of pasta made of little circles of felt stuffed and sewn into semi circles. Such a great simple idea. Better than her home made stews which are made up of finely chopped coloured paper which inevitably spill and end up all over the floor.
Eeinburgh last year when we went to see Skyfall at the cinema. Good times!
craft kit to make these little flower friends. They require sewing (what was my mum thinking!). Sylvia can help a little with gluing but I need to do most of the sewing. So far we have only made two. Four to go. They are rather cute.
CoYo in stock at Whole Foods, I bought a tub. I found it very thick, quite intensely coconut-flavoured and lacking in tang that I expect from yoghurt. (For a more in depth review, see what Catherine thought about it.) I was more interested than thrilled. It wasn't spectacular mixed with stewed rhubarb (though we love the rhubarb with porridge) but I have enjoyed having it for ice cream, soup and a curry. It is too expensive to have in the fridge just in case I want it, but I might buy it again if I had a specific recipe in mind.
Collective Dairy yoghurt from New Zealand. The packaging was fun, the yoghurt was vegetarian and the rhubarb and strawberry flavour appealed. It was enjoyable. Not sure it will be a regular yoghurt in our house. It was not as creamy as Gippsland Dairy yoghurts and not in convenient larger tubs. Occasional purchases are likely. If I see their Russian Fudge flavour I will definitely taste that.
unbleached flour. It is nice not to be rushing out to the shops and constantly buying smaller packets. I am getting through it. However my main problem is that it is so big that I don't have space for it. So far it has sat on my kitchen floor, which is rather unsatisfactory.
Brydie's post.) So far I have made a loaf of bread (above), made sourdough flatbreads and given some of my starter to a friend. Not a bad start! My bread was not perfect but I will write about it.
motorised spinning spaghetti fork. Sylvia has only used it once and then lost it. It is found again so we will need to eat spaghetti again. If you do have one of these the best advice I can give is to make sure you know where the off switch is. Sylvia forgot and found herself with rather a lot of spaghetti on her fork!
Alfie Gives a Hand when the birthday boy, Bernard, blows rude noisy bubbles in his drink with a straw. I think Bernard was rather naughty. I loved Shirley Hughes books as a kid and still love them.
frugal freezer stock. I have found that putting in a whole onion and carrot helps take the bitter edge off the stock which is made using vegetable scraps that I store in my freezer. I put this lot in the freezer at midnight. When I shuffled stuff around to make room, I found the bottom shelf was so dirty that I had to give it a good scrub before going to bed. It is lovely having flavoursome homemade stock on hand. Great for soups and stews.
I am sending this post to Celia for her In My Kitchen series. Check out others kitchens, join in by sending her a post about your kitchen or let me know what is happening in your kitchen in the comments.
50 comments:
wow, what amazing goodies! I made my own coconut yoghurt which had the zing from the lemon juice. Good luck, and have fun, with your starter :)ReplyDeleteReplies
Thanks Tandy - home made yoghurt would mean you have a bit more control over the taste - am sure that is satisfying.Delete
We have Collective Dairy yoghurt here in big tubs and definitely try the Fudge - it's very good.ReplyDeleteReplies
Thanks Anne - glad to hear the fudge flavour is worth trying - as the brand is new we might get it soonDelete
- Anonymous1 August 2013 at 19:47
Hi Johanna. That bread looks good to me. I think you are being too modest. GlendaReplyDeleteReplies
Thanks Glenda - this comment got lost in my spam - thanks for your kind words on the bread - I have written more about it todayDelete
I enjoyed looking into your kitchen!!ReplyDelete
Your kitchen is such a fun place this month!! Can't wait to hear about the sourdough challenge. One of those things I have yet to make but love. :)ReplyDeleteReplies
Thanks Janet - I am enjoying the sourdough but still a bit scared of it and still finding my way but it is exciting to get this farDelete
I'm so intrigued by the coconut yogurt! I'm going to look for it at the store. I'm so interested to see what's in it :DReplyDeleteReplies
Thanks Lorraine - I think if I had a choice I would try the coconut yoghurt with fruit mixed into it rather than a plain oneDelete
Hahaha! Johanna, we usually have at least twenty kilos of flour sitting on the kitchen floor. It's not satisfactory, you're right, but it's the only workable option here! :) I love all of Sylvia's craft adventures, and your parents are geniuses to find that felt pasta. It will keep her entertained for hours! Congratulations on the SD starter - I've never been able to make one, we bought ours! Your first loaf looks most fine! xxReplyDeleteReplies
Thanks Celia - so good to hear I am not alone in the flour on the floor. The felt pasta is great for her little stove and I am excited about the Starter - have enjoyed checking your website posts on sourdoughDelete
I loved peeking into Sylvia's kitchen this month - the felt pasta is such a great idea! That spaghetti fork is a fantastic concept, good to hear it has turned up again.ReplyDelete
It was interesting to hear your thoughts on the CoYo coconut yoghurt. I baulked at the price when I saw it, given I only use yoghurt for marinades and making cheezes I'm happy to keep buying soy yoghurt at a more affordable price.Replies
Thanks Mel - I was relieve to see the spaghetti fork again because it disappeared for a few days and it was fun. The one thing that interested me about the coconut yoghurt was that after tasting it, the dairy yoghurt we had tasted really strong. But I would be interested to find a soy yoghurt I liked.Delete
Ah yes, the 'soup' made from scraps of coloured paper... got lots of that in the vacuum cleaner as I type!ReplyDeleteReplies
Thanks Veganopoulous - I don't even like to think what is in our vaccum cleaner - I try and avoid little and tiny things but not sure I do completelyDelete
So much happening Johanna! I love the little flower friends - I think they are worth the sewing - and your thoughts on the CoYo yoghurt match mine (I was very disappointed at the lack of tang). I grew up with the plain Teddy Bear biscuits and they still fill me with nostalgia and probably always will. Your freezer is impressively filled and clean (cleaning at midnight?! amazing) and particularly appealing given our freezer is playing up and we aren't using it right now - we have borrowed a very old one that is sitting in the garage!ReplyDeleteReplies
Thanks Kari - the flower friends are gorgeous - got to get my sewing mojo back for more of them! Teddy bear biscuits are just so cute. Yes I thought it was a bit crazy to clean the freezer at midnight but I knew if I didn't do it then I would move on to other distractions the next day. Hope you get your freezer sorted soon - ours is not huge but I do love itDelete
Aww, the toy pasta! <3 And the spaghetti fork is just awesome! :D I'm looking forward to reading more about your sourdough starter, this is something I have never made before!ReplyDeleteReplies
Thanks Kath - kids get all the fun stuff! the sourdough starter is quite a mystery to me still but will write more about itDelete
My Sylvia loves straws, Shirley Hughes and teddy biscuits too :)ReplyDeleteReplies
Thanks Kate - childhood is such fun!Delete
- Anonymous2 August 2013 at 22:22
I have that same bag of flour, sitting in my (carpeted) garage begging to be used because it won't fit in the pantry!ReplyDeleteReplies
Thanks Jas - seems we are not alone in not having room for the flour in the pantry - I think I need a carpeted garage for an pantry extension :-)Delete
OMG I want a motorised spinning spaghetti fork! How fabulous is that! Great IMK tour :)ReplyDeleteReplies
Thanks Lisa - it is so unnecessary and yet so much fun!Delete
- Anonymous2 August 2013 at 22:56
Hah! I also have my flour situated on the floor of the kitchen. It is convenient and I am not fond of the look- but I think a lot of bakers have their flour stored right where they use it!ReplyDelete
I love all the little girl stories in your kitchen- and I think I will make some of that felt pasta for my grandson's little cookpot!
Thanks so much for sharing!Replies
thanks heidiannie - flour on the floor is rather convenient though the peg holding mine closed are a nuisance. the felt pasta seems very easy to make if you have the right equipment - hope your grandson enjoys itDelete
Yay! That's awesome. See I told you it was easy to make a starter! Looking forward to seeing all your amazing loaves you produce. You'll never look back and as for the bags of flour? Yep, I've always got two bags of 12.5 kilos each sitting on my floor. Not great but always dipped into so it's ignorable.ReplyDeleteReplies
Thanks Brydie - I just hope my starter lasts - almost put it all into a loaf of bread yesterday morning but am trying to care for it. Second loaf now in the kitchen and looks totally unlike the first so am still experimenting. I think I will just have to look upon my flour on the floor as a sign of much baking - and that is not a bad thing surely!Delete
You have some great things in your kitchen! I want to try the toffee chocolate popcorn. The flower friends are cute.ReplyDeleteReplies
Thanks Cakelaw - I found the toffee chocolate popcorn dangerously moreish but you should try it onceDelete
That little stuffed pasta is so cute!! And I love those straws!ReplyDeleteReplies
Thanks Joanne - who doesn't love all the kids stuff - it is so much fun!Delete
I love coyo yogurt - it's my favourite. I nearly bought those straws for myself... maybe next timeReplyDeleteReplies
Thanks Gustoso - the straws are fun and quite sturdy unless you are a 4 year old who loves to chew on them!Delete
That spaghetti fork is the coolest thing ever!!!!!!!!! :-)ReplyDelete
Sounds like the flour sitting on the floor isn't so practical - other than that I def love the idea of buying it in such a large packet.Replies
Thanks Sandy - the spaghetti fork is lots of fun - and one might say that dodging the flour packet on the floor is fun too but a large pantry would be great :-)Delete
G'day Johanna!ReplyDelete
Love what's in your kitchen this month too!
Wallaby Flour...never heard of and love Teddy Bears...
Cheers! JoanneReplies
Thanks Joanne - I love the name of the Wallaby Flour too - and who doesn't love teddy bears - so cute!Delete
Ah yes, the midnight freezer clean...well, at least it's done now! Have you ever tried doing stock in the crock pot? I'd never thought of it until I saw it mentioned on another blog. Roast the ingredients, whack them in the pot with water, seasoning etc and away you go. Easy peasy. Sounds like you're not having too much success with those other yoghurt brands but at least you can say you've tried.ReplyDeleteReplies
Thanks Fiona - gotta do the freezer clean when the mood strikes - stock in a crock pot sounds interesting though I find I don't need to cook mine too long or it can get bitter. I tried the toffee version of the collective dairy yoghurt and it was very good (and still love my gippsland yoghurt)Delete
Awesome things in your kitchen this month. I love the felt pasta. I think I will have to track it down for our neighbours kids. If it makes you feel better, the only reason I don't have a sack of flour on the flour in the kitchen is because I need to go buy a new one. I I've having stock in the freezer. You have reminded me I need to make more.ReplyDeleteReplies
Thanks Tania - I think the felt pasta is from italy - shame as I just noticed only one piece left in Sylvia's little saucepan today - will need to hunt down the rest! (better than actual food around the house). I need to make more stock now too - my stock stocks are dwindlingDelete
What fun to see an IMK post through a child's eyes, too! Some of my daughter's fondest memories were "cooking together" in her play kitchen. (She's 28 now.) Special times!ReplyDeleteReplies
Thanks Kim - it is special to spend time with Sylvia - she will be at school next year and I spoke to a teacher the other day about how this changes kids attitudesDelete
I was wondering how to participate in my kitchen, thanks for showing me the way. And for letting us have a good nosy in your and Sylvia's kitchen - I understand the flour, I buy a big batch too.ReplyDeleteReplies
Thanks Shaheen - it would be great if you participate in IMK - they are always fun posts - nice to hear I am not alone in the big bag of flourDelete
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That's it. Now you have successfully flashed stock ROM on your Samsung Galaxy A3 SM-A310M Android device. If you encounter any issues while following this tutorial, do let me know via comments.


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Category: Clothes Shops Category: Clothes Shops
Address: 93 Erith High Street, Erith Riverside Shopping Centre, Erith, DA8 1RF
Baby Clothing, Boy's Clothing, Clothing, Girl's Clothing, Homeware, Men's Clothing, Shoes, Toy Store, Women's Clothing, Women's Dresses
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From the day Matalan started back in 1985, to today over 30 years on, our mission has always stayed the same; to provide outstanding value for modern families. We take our time to listen, understand and evolve to fit changing modern family needs, always with an emphasis on providing the highest quality clothing and homeware for the lowest price. 12 million UK families each year trust us with their precious family budgets and to provide the range, style, quality and value that enable them to run a modern, happy, family home. It's no surprise then that we were recently awarded a prestigious Gold Award at the Mumsnet Family Friendly awards for the third year running.
Our free Matalan reward card gives our members access to the best family offers all year round in any of our stores or at matalan.co.uk. Our location, free convenient parking, 'everything under one roof' set up and free click and collect service are just some of the reasons why our customers love shopping at Matalan.
Verified ID: 1316352864858112
Verified 22/01/2023 @ 11:13:19
Last updated 14/03/2023 @ 16:08:05
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Find Career Resource
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Job Board, For-profit Employer Career Page, Internships
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Project Ideas: Taffeta works great as a heavier lining in coats, but also makes fun dresses or costumes! It holds gathers well and has a stiffer drape, so it will add lots of volume!
Condition: Vintage Deadstock, New
Content: 100% Polyester
Width: 52"
Weight: Lightweight
Opacity: Mostly Opaque
Drape: Full/Voluminous
Note: Due to how our fabrics are sourced, we recommend you pre-wash a swatch of this fabric before committing to washing the entire piece so that you can see firsthand how it reacts. There is no surefire way for us to determine care instructions on secondhand and deadstock items.
All of our fabrics are destash donations or deadstock from other businesses. We check each and every fabric for flaws and do our best to note if a fabric is as-is. Despite our best efforts, we are all still human, so fabrics may have very minor imperfections from age. There is also always an amount of risk associated with secondhand fabrics since sometimes flaws don't appear until the fabric is pre-washed. With that in mind, if you order from us and have a serious issue with your item, please let us know and we will do our best to make it right!
Thank you for shopping second-hand first! You're helping us do better for the planet by choosing to sew sustainably. You can help us spread the word about our little online secondhand fabric shop by Pinning our items and sharing our website with your friends!
We do our best to color-match each photo to the fabric, however, device displays vary greatly in quality, warmth, and vibrancy. We cannot guarantee what you see here will be an exact match to the color of the fabric when it arrives.


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Financing with
The convenient healthcare financing solution.
We are pleased to accept the CareCredit healthcare, credit card. CareCredit lets you say "Yes" to recommended surgical and non-surgical dental procedures like crowns, oral surgery or even a general checkup, and pay for them in convenient monthly payments that fit your financial situation.
CareCredit is a credit card that helps you pay for treatments and procedures for you or your family that may not be covered by insurance. With special financing options,* you can use your CareCredit card again and again for your dental needs, as well as at thousands of other healthcare providers, including optometrists, veterinarians, ophthalmologists and hearing specialists.
It's free and easy to apply and you'll receive a decision immediately. If you're approved, you can schedule your procedures even before you receive your card. With more than 21 million accounts opened since CareCredit began nearly 30 years ago, they are the trusted source for healthcare credit cards.
Learn more by visiting www.carecredit.com or contacting our office. Ready to apply? Apply online for your CareCredit healthcare credit card today.
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*Subject to credit approval. Minimum monthly payments required. Visit www.carecredit.com for details. Note: Collection of patient information by CareCredit through this CareCredit Services Tab is governed by CareCredit in the CareCredit privacy and data collection practices of CareCredit and are made available to patients by CareCredit and NOT by the privacy policies contained on this Practice's website.
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