Sunday, March 7, 2010
Macbook
I finally decided to make the move and buy a Macbook. I read all over the web that it’s not the right time to buy it, since the new Macbooks are supposed to come out with Intel core i5 processors. I have been reading about it since January, that’s why it was about time. Let’s see how bad I did.
Backyard work
I finally decided to make a step with the last row of stones I removed from the back wall. The goal of the change was met, since now the wall is lower for Sammy to jump. He broke his ligament jumping up there, so I don’t want to take any chances.
before...
before...
Now, I am going to raise the yard a little bit towards the wall, so there’s just a slope and not a big jump. I will also finish it with weed block and mulch. Later in the season I might also put plants in there, but I want to at least see it clean.
before...
... after
before...
... after
Now, I am going to raise the yard a little bit towards the wall, so there’s just a slope and not a big jump. I will also finish it with weed block and mulch. Later in the season I might also put plants in there, but I want to at least see it clean.
Friday, March 5, 2010
Coconut flan
I decided that since I was eating a lot of that stuff that I shouldn’t, I would make something yummy with the ingredients I should eat.
Coconut Flan
Ingredients
1 cup sugar
4 large egg
14 ounces coconut milk
1 teaspoon sea salt
6 slices mango or papaya
6 unit mint leaves to garnish
Method
Preheat oven to 350°F.
Place 1/2 cup of the sugar in a small heavy saucepan over low heat. When sugar begins to melt, stir gently until it dissolves completely. Continue to cook, watching very carefully, until it turns a light brownish color then remove from heat immediately. Do not allow it to darken further as it will turn hard and unusable! Pour sugar evenly into four 8-ounce or six 6-ounce custard cups and set aside.
Beat eggs in a medium mixing bowl. Set aside.
Heat coconut milk with remaining sugar and salt until boiling. Add hot milk slowly to the eggs, whisking constantly. Gently pour into prepared custard cups. Place cups in a large baking pan and fill the pan around them 2/3 of the way with water. Bake 35 to 40 minutes or until centers are set. Remove and let cool slightly. Run a knife around the edges of the cups until you feel them loosen then invert onto plates.
Serve warm or cold, garnished with fresh mango and mint leaves.
Source: http://www.wholefoodsmarket.com
Coconut Flan
Ingredients
1 cup sugar
4 large egg
14 ounces coconut milk
1 teaspoon sea salt
6 slices mango or papaya
6 unit mint leaves to garnish
Method
Preheat oven to 350°F.
Place 1/2 cup of the sugar in a small heavy saucepan over low heat. When sugar begins to melt, stir gently until it dissolves completely. Continue to cook, watching very carefully, until it turns a light brownish color then remove from heat immediately. Do not allow it to darken further as it will turn hard and unusable! Pour sugar evenly into four 8-ounce or six 6-ounce custard cups and set aside.
Beat eggs in a medium mixing bowl. Set aside.
Heat coconut milk with remaining sugar and salt until boiling. Add hot milk slowly to the eggs, whisking constantly. Gently pour into prepared custard cups. Place cups in a large baking pan and fill the pan around them 2/3 of the way with water. Bake 35 to 40 minutes or until centers are set. Remove and let cool slightly. Run a knife around the edges of the cups until you feel them loosen then invert onto plates.
Serve warm or cold, garnished with fresh mango and mint leaves.
Source: http://www.wholefoodsmarket.com
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