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1  IMAGE REPRODUCTION TECHNIQUES / Stenciling: Completed Projects / hit the road, jack (graffitti stencils) on: March 29, 2006 06:52:04 PM
suburban pirates + too much free time + paint = murals! these are the stencils my brother-in-arms dylan sprinkled here and there

jack kerouac bikes and a fiddler
  more bikes

the whole mural
2  COOKING / Recipes and Cooking Tips / LEMBAS! BREAD OF THE ELVES! (or maybe they're just really tastey scones...) on: February 03, 2006 03:44:34 PM
i <3 lord of the rings, annnnnd i felt like making me some lembas. my family thinks they're scones, but i will make them see the light. the light of the elves. there are many recipes floating around 'teh interweb' but i've personally tested this one, and its rather addictive Grin

2.5 cups of flower
1 tablespoon (yes tablespoon) baking POWDER
1/4 teaspoon salt
1 stick'o'butter (8 tablespoons) softened but not melted
1/3 cup'o'sugar
1/2 teaspoon'o'cinnamon
2/3 cup milk/cream/bailey's irish (i use all three, sometimes together, unfortunately, more than a third of bailey's is too much for my taste)
1/2 teaspoon vanilla

(1) preheat over to 425 degrees.

(2) Mix flour, baking powder, and salt in a large bowl

(3) cut the butter in with a fork or pastry tool until its evenly mixed, kind of a grainy mixture

(4) mix in the sugar and cinnomin

(5) add milk and vanilla and mix it together until its a big glob of dough, if its too hard to stir, add some milk

divide into balls and mash them onto a cookie sheet (i use parchment paper, because im an elitist and i hate to wash the cookie sheets....and because i get angry and fling things when the cookies stick  Angry )
they should be about 1/2 an inch thick

Makes 12 or more, depending on how big you want them, but too big and they fall apart though.

Cook for 12 minutes, or until the edges are brown. if they look really thick to you, you might want to toothpick test the middles to make sure they're not gooey.

IF you have mallorn leaves, wrap up your lembas in them and they will never go stale.
however, in 99.9% of the world, mallorn leaves are scarce sooo wrap them in clingwrap or but them in some tupperware and they should last about a week. happy munching!

oh! they are delicious with jam or honey, but very tastey plain as well.

3  COOKING / Dessert / GUINNESS ICE CREAM (my life is complete) on: January 22, 2006 03:34:09 PM
i got this from boston.com

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract

1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions. Makes 1 quart.

6. Eat a lot and stumble!

mines in the freezer right now, i'll reply when i try it.  Grin
4  KNITTING / Knitting: Discussion and Questions / need help un-binding and adding more on: October 27, 2005 05:19:34 AM
i (in my infinite wisdom) made a sleeve way too short. and then bound off. since im doing stripes, i figure the string lenth is not going to be an issue, but other than that, does anyone have any tips on taking apart a bound off edge? i need help!!
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