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I forget the actual percentage of how many people try to loose weight or decide they’ll be healthier for the new year, but it’s high. So why not start out the BDBC with a health related challenge?

This week (and hopefully weeks after this) you’ll need to incorporate some type of fiber into a meal or dish. It could be anything, like your favorite recipe revamped with a fiber twist, a change you made to meals you eat regularly, etc.

Here are a few good sources (there are lots more though!) of fiber to get your mind jogging:

  • Oatmeal
  • Flax Seeds
  • Wheat Flour
  • Fiber One
  • Brown Rice

The Rules:
Entries must be posted before Sunday, February 10, 11:59 pm.
A photograph, recipe, or some kind of instructions must be posted to prove that you did it.
A short reflection (could just be a sentence!) about the challenge.
Must be a member of Apt 310G to be eligible to win prizes. (Don’t worry, rent is 100% free and it only takes a minute to sign up)

Have fun!

In the spirit of food Friday’s, I decided to look up some interesting, but simple recipes that we can all try.  I guess I’ve been in a little bit of a potato mood lately and it may be because Sergio’s family loves to eat baked potatoes (and now I’ve become a big fan).  This is a clever and delicious looking twist on it.  If you’d like to see the instructional video, visit How to Make Souffle Baked Potatoes at videojug.com.

 Ingredients:

  • 4 large potatoes
  • 3 1/2 oz grated cheese
  • 1/2 fl oz olive oil
  • a pinch of salt
  • a pinch of black pepper
  • 4 eggs
  • 1 oz butter
  • a few chives

Directions:

  1. Preheat oven to 180 degrees C (355 degrees F)
  2. Wash the potatoes, and dry them thoroughly.  Dip a part of the kitchen towel in the olive oil and rub it all over the potatoes.  Then take a pinch of salt and rub that in too–this will make them crispy.  Place the potatoes on a baking tray.  This tray is lined with tin foil to make it easier to clean, but you don’t have to do this.
  3. Using oven gloves, place the potatoes in th eoven on the middle shelf and bake them for about an hour.  Check if you are ready by piercing them with a sharp knife.  They should be soft all the way through.
  4. Make sure you have a rack or heat proof board ready.  Take the potatoes out of the oven and leave to one side until they are cool enough to handle.  Don’t turn the oven off.
  5. Turn the oven temperature up to 200 degrees C (390 degrees F)
  6. It’s important that your bowl is clean and dry.  Take an egg and carefully crack it, then pass the yolk from one side of the shell to the other.  The clear part of the egg will fall into the bowl.  Tip the yellow yolk into another bowl.  Do this to the 3 other eggs.
  7. When the potatoes are cool, cut them in half and use a spoon to scoop the insides into a bowl.  Keep this skins for later.
  8. Mash the potato lightly with a fork.  Cut the butter into small pieces and add to the potato.  Mash it in.  Add a good pinch of freshly ground peper and a couple of pinches of salt, and keep mashing.  Whisk the 4 egg yolks with a fork and stir them into the potato.  Finally, mash in the grated cheese.  Have a taste, and add a little more salt and pepper if you think it needs it.
  9. Whisk the egg whites.  We are using an electric mixer, but if you don’t have one you can use a hand held whisk, although it might take a long time.  The eggs are done when they start to form soft peaks.  Add one scoop of egg white to the potato, and mix it in really well to loosen the mixture.  Use a cutting and folding action.  Add the rest of the egg white one scoop at a time.  Don’t mix as much, as you will want to keep it light and fluffy.
  10. Hold the chives over the bowl and cut them into small lengths.  Use the cut and folding action to mix them in.
  11. Fill the potato skins generously with the mixture and put them on the same baking tray as before.  If you have any left over, spoon it into a greased ramekin and place it along side the potatoes.  Put them in the oven and bake until the filling is golden and rises up.  This will take about 10 minutes.
  12. Eat them straight away before they sink!  They’re great on their own, or try with a few cocktails sausages for a fuller meal.

I’ve been trying to think of new ways that we can all learn together, push our creativity a little further, and share our projects.  So Sergio and I came up with the “Bringing Domestic Back Challenge.”

It will be a weekly challenge for everyone to try and incorporate a more handmade and personal aspect into your lives.  We will all be challenged to use a different ingredient, try a new craft project, meet new people, etc.  Also, everyone will be invited to host a different week so they can create their own challenge for everyone. 

Participants will not be expected to join the challenge every week (I know everyone is very busy), but those who participate frequently will be rewarded with a small prize.  (For the first person to participate in 3 challenges in a row will recieve a MyWoodenRobot gift package)

Let me know if you’d like to join.  Our first challenge will begin Friday, February 1.  Hope to see you there!

 Just one catch:  Participants need to join Apt 310G if they’re hoping to win prizes (it just takes 1 minute to sign up (it’s 100% FREE too!) and if you’re already going to do the challenges, then a prize for doing it won’t hurt will it?).

This is one of my favourite cakes ever! …. Pound Cake! Not like the average cake, Pound cake has a lovely light and fluffy texture and a sweet taste. Very easy to make!

Pound Cake

Ingredients

  • 4 free range eggs
  • 250g margarine/ soft butter
  • 250g self raising flour, sifted
  • 250g caster sugar
  • 1 tsp cinnamon

Method

  1. Preheat oven to 180C/ Gas 4/ 350F, and grease baking tin
  2. Cream the butter and caster sugar, and then add eggs one at time mixing thoroughly before adding the next egg.
  3. Mix in the flour and cinnamon, and mix until no lumps and nice and creamy.
  4. Spoon into baking tin and bake for 45- 50 minutes or until a skewer poked into the centre comes out clean.
  5. Cool for ten minuted before removing from tin and turning out onto a cooling rack, to cool completely.

Serve on it’s own or with a nice cup of tea…

I originally got the recipe from here, but I slightly changed it.

-Yasmeen

I found this great tutorial on non other than YouTube (what don’t they have there?).  If it weren’t raining outside, I’d definitely feel like making some sushi.  (Maybe I’m just being weird but doesn’t sushi feel like ‘sunny day’ food?)

 Make sure you visit sushimonsters.com for more great sushi related tips!

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I’ve been itching to make another bread lately and this is perfect for the winter weather. This recipe looks rich and flavorful.  Maybe I’ll have some time to make it tomorrow…in between sock monkey making breaks.    I love allrecipes.com!  (This got a 4 1/2 star rating from 229 users.. Looks like a winner to me!)

Cinnamon Raisin Bread

Makes 3 loaves

Ingredients

  • 1 1/2 cups milk
  • 1 cup warm water (110 degrees F)
  • 2 (.25 oz) packages of active dry yeast
  • 3 eggs
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1/2 cup margarine, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tbsp milk
  • 3/4 cup white sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp butter, melted

Directions

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat.  Let cool until lukewarm.
  2. Dissolve the yeast in warm water, and set aside until yeast is frothy.  Mix in eggs, sugar, butter or margarine, salt and raisins.  Stir in cooled milk.  Add flour gradually to make a stiff dough.
  3. Knead dough on a lightly floured surface for a few minutes.  Place in a large, greased mixing bowl and turn to grease the surface of the dough.  Cover with a damp cloth and allow to rise until doubled.
  4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.  Moisten dough with 2 tbsp of milk.  Mix together 3/4 cup sugar and 2 tbsp cinnamon and sprinkle mixture on top of the moistened dough.  Roll up tightly; the roll should be 3″ in diameter.  Cut into thirds and tuck under ends.  Place dough into well greased 9″x5″ pans.  Lightly grease tops and let rise for 1 more hour.
  5. Back
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We can now sleep easier knowing that pies won’t be drying out across America now.  With the Pie Gate, refridgerators won’t be the end of a flavorful, juicy pie; and for about only $3, what else could be stopping you?

I wish I thought of this!  I guess music really is every where if you are creative enough… Kudos Heita3!

Here are the Subtitles:

Then, let’s introduce the vegetable musical instruments that can have been done this time.
It is a carrot ocarina first.
And, it is an ocarina of a white radish in Japan that can have done this time.
The octave is geted down from the carrot ocarina.
The broccoli ocarina was made.
A good sound is not heard because only such a broccoli was obtained this time. And, a carrot ocarina of the slide type and this carrot ocarina is different the sound hole. When the breath is put here, something is heard. It shaped ..so…
The paprika was punctured. When the breath is put here, such a sound is heard. It is an owl. Carrot panpipe. When the breath is put in this, such a sound is heard. Similary asparagus panpipe was made. However, a good sound is not heard. It is a trumpet of the cucumber and the paprika in the end. There were musical instruments that looked alike also in the vegetable orchestra. Moreover, when musical instruments can be done, I introduces it. Thank you.

I’ve been recently inspired by all the great people I’ve met through this blog.  Many of them are fellow crafters, bloggers, and some readers.  Whatever they were though, I thoroughly enjoyed my little conversations with everyone and realized that the more and more I blogged and read others’ posts, the more friends I met.  Which made me think:  I have so many wonderful friends, I bet they would all love each other’s company too!  So, I talked to some of my close friends and got to brainstorming.

My friends, Anthony and Meredith (they have never met by the way) both came up with the exact same idea:  start a social network.  That way, we can all share ideas, tips, tricks, and projects and on top of that all, have a fun place to go to where your friends are.  Kind of like we all share a creative apartment!

So Meredith came up with Apt 310G (kind of looks like Apt BLOG doesn’t it?  How clever.) 

If I haven’t sent you an e-mail to invite you, it’s probably because I don’t have your email address, but it most definitely doesn’t mean that you’re not invited!  You can join by clicking here and begin creating your profile, posting pictures, videos, and participating in forums. 

I’ll have to get a little bit more adapted to managing it, but you can definitely look forward to craft exchanges, some mini contests, and other great things.  😀  I look forward to seeing you there!

Spring semester is about to begin so that means (for those of us who live in dorms) we need to pack up our things and move back to the campus.  Comforters?  Check.  Toiletries?  Check.  Clothes?  Check.  Cup o Noodle Timer?  CHECK.  Yes that’s right.  With this little gizmo, you can now time the cooking time for your favorite instant noodle to get the perfect firmness.  How did we ever live before this?

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