maryjane01
5,000+ Views

Which fruits are in season?

This smart table from BBC Good Food shows you exactly what fruit are coming into season so you can plan your shopping accordingly. No more strawberries in December thank you very much!!
maryjane01
20 Likes
16 Shares
Comment
Suggested
Recent
What an excellent reference! And it looks like the site itself even has vegetables and more? Definitely clipping this for later.
Cards you may also be interested in
Easy Grilled Chicken Breast
A fast and tasty curry and a much faster grill time imply that is a meal around the table in no time in any way! Allow chicken to marinate 30 minutes to 4hrs. This permits enough time to allow the marinade to work its magic and then add taste when tenderizing the meat. Within these grilled chicken breast recipes do not pound out my chicken unless it's very thick in certain thin and parts in different pieces. As soon as your chicken breasts are marinated, set them onto the grill. Cook them for 7-8 minutes on each side, not raising throughout the cooking procedure (you do not wish to lose your grill marks!) This response can fluctuate based on how hot your grill gets and also the depth of your chicken breasts. Greater than 4 hours may alter the feel of the chicken which makes it more pliable. A marinade is an ideal way to add flavor to grilled chicken (also it might help tenderize). I attempt to allow for half an hour or longer if possible! There are a number of key ingredients in a marinade. Oven-Baked Chicken Breasts are constantly on our desk in the winter months but come hot weather our dining table is full of recipes in the grill or BBQ! It's easy to create: It's very important to enable your chicken to break about 3-5 minutes before cutting to keep it succulent (only enough time to meet with your dishes and get into the dining table ).All answer from this website visit for more best grills reviews GrillsHub The Way To Grill Chicken Breast Oil: Many frequently the foundation of marinades. Seasonings: This really is the taste profile, you may use anything in Italian seasoning to curry powder to year your own marinade. This might or may not consist of salt. Time: Give your self-time to permit your meat to marinade. The objective of the marinade isn't just to add flavor except to help enhance your beef. Grilled Chicken Breast is a fast meal with tender succulent chicken at a tasty marinade. It is extra fast to create an ideal to enjoy by itself, add to pasta, or put in addition to a salad! Switch your chicken and cook for another 7-8 minutes, or until a beef thermometer inserted in the most significant aspect of this chicken breast reads 165°F. I enjoy creating grilled chicken breasts in massive batches to place together with salads, in a week meal preparation, into fast pasta dishes, or into chicken noodle soup! It goes well with nearly anything.
Nexavar 200mg Drug Treatment of Kidney Cancer- Sorafenib Price | ThuocLP
What is Nexavar medicine? Nexavar is a cancer medicine containing the active ingredient sorafenib. It is available in the form of 200mg tablets. Nexavar (sorafenib) cancer treatment interferes with the growth and spread of cancer cells in the body. Medication is a targeted therapy. The drug Nexavar is classified as a tyrosine kinase inhibitor, a vessel formation inhibitor, and a VEGF inhibitor. The drug has not been studied in children. Nexavar 200mg drug Sorafenib treatment of patients with advanced renal epithelial cell carcinoma, treatment of patients with hepatic, renal, thyroid carcinoma Brand Name: Nexavar 200mg Active ingredient: Sorafenib Manufacturer: Bayer Germany Content: 200 mg Form: Tablets Packing: Box of 60 tablets Nexavar Drug Price: Comment below for price OR Click on the link: https://thuoclp.com/chatFB type “Nexavar” Nexavar supplement 200mg for anthracnose liver cancer (3) Nexavar supplement 200mg for anthracnose liver cancer (3) Specify the drug nexavar The drug is an anti-cancer drug used to treat a certain type of liver, kidney, or thyroid cancer called: Hepatocellular carcinoma (HCC, a type of liver cancer), when it cannot be treated with surgery Renal cell carcinoma (RCC, a type of kidney cancer) Differentiated thyroid carcinoma (DTC, a type of thyroid cancer) is no longer treatable with radioactive iodine and is in progress. Contraindications to the use of drug Nexavar Do not take the drug if you are hypersensitive to sorafenib or any ingredient of the drug. Dosage of the drug Nexavar Usual Adult Dose for Renal Cell Carcinoma: You take 400mg, 2 times / day, at least 1 hour before or 2 hours after eating. Usual adult dose for thyroid cancer: 400mg, twice a day, at least 1 hour before or 2 hours after eating. Usual adult dose for HCC: You take 400mg twice a day for at least 1 hour before or 2 hours after eating. How to use the drug Nexavar Swallow Nexavar tablets with water. Do not take this medicine with food or high-fat meals, as this may make the medicine less effective. Take it at least 1 hour before or 2 hours after a meal. Always take this medicine exactly as your doctor told you to. Check with your doctor or pharmacist if you are unsure. It is important to take this medication at about the same time each day, for a steady amount of blood in the blood. See more drug information at reputable source Thuoclp: https://thuoclp.com/san-pham/thuoc-nexavar-200mg-60-vien-gia-thuoc-sorafenib/
Chocolate Chip Cookie Shot Glasses
In honor of National Chocolate Chip Cookie Day, here is a deliciously fun way to get your chocolate chip cookie fix during happy hour: Chocolate Chip Cookie Shot Glasses! And in case you think I am making this holiday up, you can find it , and a ton of other national holidays that will blow your mind at National Day Calendar online. This 4 1/2 star recipe comes from All Recipes user, Nicole Faust Hunt, called "Absolutely The Best Chocolate Chip Cookies." To make the shot glasses, you will need a 'popover' pan. Otherwise, you can make these using small cupcake pans. However, the shape of the glass will not look like a shot glass. Ingredients: 1 cup butter flavored shortening (not butter) 3/4 cup white sugar 3/4 cup brown sugar 2 eggs 2 teaspoons Mexican vanilla extrac t2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups milk chocolate chips Chocolate candy melts (for later) Directions: Preheat oven to 350 degrees F. Grease the pan. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Press the cookie dough into the popover pan bottom and sides. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Separately, melt the chocolate candy melts in a microwave or a double boiler. Once the cookie shot glasses have cooled, spoon in the candy melts, covering the bottom and inside cookie walls. This will harden relatively quick, or you can put it in the fridge. This coating will prevent liquids from being absorbed into the cookie. After this is all done, fill these with milk for the 20 and younger crowd or click here for imbibery goodness that you can fill your chocolate chip cookie shot glasses with!
Salted Caramel Dark Chocolate Cookies
I can't tell if how much I love caramel should be cause for concern, or if everyone loves that sweet gooey goodness as much as I do. *shrug* What can I say? I know I posted a caramel-stuffed cookie recipe not so long ago, but I saw this one on Sally's Baking Addiction and simply could not resist. Dark chocolate cookies stuffed with caramel, sprinkled with large flake sea salt? Yes please. Oh, and these don't have just any old caramel on the inside. They're ROLOs. Isn't that ingenious?? What you'll need: 1/2 cup (115g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed dark brown sugar (or light brown sugar) 1 large egg, room temperature preferred 1 teaspoon vanilla extract 1 cup (125g) all-purpose flour (measured correctly) 2/3 cup (58g) unsweetened cocoa powder 1 teaspoon baking soda 1/8 teaspoon salt 2 Tablespoons (30ml) milk 1 and 1/2 cups (270g) Nestlé® Toll House® Dark Chocolate Morsels 16-17 chocolate coated caramels, such as Rolos coarse sea salt 1. In a large mixing bowl, cream butter on medium speed for about 20 seconds. Add sugars and cream together until light and fluffy. Beat in egg and vanilla. 2. In another medium-size mixing bowl, sift together flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients until combined. Stir in milk, and fold in dark chocolate morsels. Let dough chill for 1-2 hours. 3. Preheat oven to 350°F, and line a baking sheet with parchment paper. To form cookies, take 2 tablespoons of dough, split in half, and stick a caramel in the middle. Roll into a ball, making sure caramel is sealed completely inside. Sprinkle with sea salt before baking. Repeat 16-18 times. 4. Bake for 12-13 minutes. Cookies will still appear somewhat raw, but they will continue cooking after you remove them from oven. Allow to cool on cookie sheet for 5 minutes before carefully removing to wire rack to cool completely. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. I am making these the SECOND I have some baking time in my schedule. I can't wait. For someone who loves to eat healthy and exercise, I sure can eat a lot of chocolate and caramel... Hope you guys enjoyed the recipe from Sally's Baking Addiction! :) Be sure to check out her blog for more awesome recipes.
The Christmas Latte to Rule Them All
I've talked about this cafe before, and I'll talk about it again. All That Sweets is hands down my favorite dessert cafe on Earth. Watch my video review here or read below^^ Today I went alone so I passed on a slice of the strawberry shortcake but look how adorable is it! Their cakes are always light and creamy, though the flavors change daily! I've seen chocolate, vanilla, and even kiwi cakes. Instead I opted for one of their amazing macarons. Because I came late in the day, my only option was the chocolate raspberry "merry xmas" heart macaron, but I probably would have chosen that anyway. These flavors also vary with the season but every single one I've ever tried has been absolutely delicious. But of course, the star of the show is my Christmas Tree Latte <3 Their lattes are amazingly intricate, and they have a dozen of them on the menu at all times. The homemade (delicious) whipped cream is covered in melted chocolate, sprinkles, and meringue cookies. I seriously thought I hated meringue until I tried these babies. Now I can't get enough! They sell these for the month of December, and then usually move on to make snowflake or other winter themed lattes. All year 'round they offer rose, raincloud, and even coral styled lattes! This year they also introduced a gingerbread man latte that I was tempted to get, but I had to stick to my traditional tree :) You can also find me here: Tumblr Instagram Twitter Facebook SnapChat: cari.cakez
Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1½ cup) unsalted butter, softened 1½ cup dark brown sugar, packed ½ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1½ cups chocolate chunks ½ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto – maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D
Tại sao sóng bộ đàm lại bị ảnh hưởng bởi các yếu tố bên ngoài
“Khoảng cách liên lạc của 2 máy bộ đàm là bao xa?” là một trong những câu hỏi phổ biến nhất mà chúng tôi nhận được từ phía Khách hàng, nhất là các Doanh nghiệp mới bắt đầu sử dụng hoặc đang có mong muốn chọn mua cho mình loại bộ đàm phù hợp nhất nhưng vẫn phải đảm bảo giá cả phù hợp và nguồn gốc chính hãng. Chắn chắn, đây là câu hỏi mà chúng tôi không đưa ra câu trả lời nhanh chóng và chính xác 100%, bởi sóng vô tuyến của bộ đàm cầm tay phụ thuộc rất nhiều vào môi trường mà tín hiệu đi qua hay bản chất công nghệ của thiết bị thu phát. Vì vậy, trong bài viết này chúng tôi sẽ giúp bạn hiểu rõ hơn về: •       Các tác nhân gây ảnh hưởng trực tiếp tới khả năng  thu/phát tín hiệu. •       Mẹo để gia tăng cự li liên lạc của máy bộ đàm cầm tay. Các tác nhân chính ảnh hưởng đến cự li liên lạc gồm: kiểu băng tần, anten thu phát, địa hình và công suất phát. Cùng chúng tôi thảo luận bên dưới nhé: Xem thêm chi tiết bài viết tại : http://hethongbodam.com/tin-tuc/cac-yeu-to-gay-anh-huong-den-cu-ly-lien-lac-cua-bo-dam/ Liên kết liên quan đến HETHONGBODAM khác: https://www.flickr.com/people/189280094@N02/ https://hethongbodam.wixsite.com/hethongbodam https://bookme.name/bonnerbeg https://expo.io/snacks/@bonnerbeg https://g.page/CenturyTelecom?share http://www.folkd.com/user/bonnerbeg https://linkhay.com/u/bonnerbeg1 https://enetget.com/members/bonnerbeg/
Salted Caramel Chocolate Chip Cheesecake Bites ♥ – Sally's Baking Addiction
Oh my goodness gracious I need these in front of me RIGHT NOW. I'm obsessed. Those adorably tiny chocolate chips? And sweet caramel goodness? And Oreo cookie crust?! And CHEESECAKE, for Pete's sake?!? It just really couldn't be any better, dessert-wise. Sally's Baking Addiction, I salute you for creating this incredible little treat that's sure to be the reason I gain 300 pounds over the next month. ♥ To make your own batch of these decadent little treats, you will need: 18 whole Oreos (Double Stuf or regular) 1/4 cup (60g) unsalted butter, melted 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt (you can also substitute sour cream) 2 large eggs 1 teaspoon vanilla extract 1 cup (180g) mini semi-sweet chocolate chips homemade salted caramel sauce (you can find the recipe here!) Here's what you do! 1. Preheat your oven to 350°F. Line two cupcake pans with 18 paper or aluminum cupcake liners. 2. Make the crust: Use a food processor to reduce Oreos into a fine, crumbly texture. In a medium-sized mixing bowl, combine cookie crumbs and melted butter. Spoon one heaping tablespoon of the mixture into each liner, then press down firmly and uniformly with fingers. You should have enough for 16-18 liners. Bake for 5 minutes and allow to cool while you make the filling. 3. Make the filling: In a large mixing bowl, use an electric beater to beat the cream cheese on medium speed until smooth. Add sugar and yogurt, and beat to combined. Turn mixer down to low speed and add eggs one at a time. Finally, beat in vanilla and mini chocolate chips. Remember to scrape down the sides of the bowl with a spatula as needed! 4. Use a spoon to fill cupcake molds with batter until almost full. Bake for 20-23 minutes. When you remove the cheesecakes from the oven, their centers will still be slightly jiggly and they may have inflated a bit. That's all perfectly normal. Allow to cool at room temperature for an hour. 5. After they've cooled at room temp, place the cheesecakes in the fridge and allow to chill another two hours. Top with salted caramel and additional mini-chips just before serving. Note: You can store cheesecakes in an airtight container in the fridge for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight. Let me know if you make these!! :D I know they're top priority on my To Bake list. Thanks again to Sally's Baking Addiction – all photos and ideas are hers! Happy baking, Vinglers :) Update: Super-awesome Vingler @PikaPixie made a great card showing her experience making these delicious treats! Check it out here for photos :)