Archive for December, 2008

31
Dec
08

Happy New Year

The blog will be up and running again sometime soon in the new year as we are spending time with our families, we hope you all had a lovely christmas and would like to wish you all a Happy New Year and all the best for 2009 and in the words of rabbie

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!

Chorus.-For auld lang syne, my dear,
For auld lang syne.
We’ll tak a cup o’ kindness yet,
For auld lang syne.

And surely ye’ll be your pint stowp!
And surely I’ll be mine!
And we’ll tak a cup o’kindness yet,
For auld lang syne.

We twa hae run about the braes,
And pou’d the gowans fine;
But we’ve wander’d mony a weary fit,
Sin’ auld lang syne.

We twa hae paidl’d in the burn,
Frae morning sun till dine;
But seas between us braid hae roar’d
Sin’ auld lang syne.

And there’s a hand, my trusty fere!
And gie’s a hand o’ thine!
And we’ll tak a right gude-willie waught,
For auld lang syne.

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17
Dec
08

LJ Signatures tut supplies

Sorry it has taken me so long to get the supplies up for my tutorials, they are all up and amended on each tutorial 🙂

my children have been hit with the norovirus bug thats why i haven’t been online to update the blog, oh its a horrible bug i hope none of you get it, night all signing off ……..

09
Dec
08

Peking Toffee Apples

By Ex

Ingredients:
4 Crisp Apples (I tend to use Granny Smiths)
1 egg
2oz/60g Plain Flour
4tblsps/60ml Water
6tblsps/90g Sugar
3tblsps/45ml Oil
3 tblsps Golden Syrup
Bowl of Iced Water
Oil for deep frying at 180c
Peel core and thickly slice apples
Blend the egg, flour and water to make a smooth batter
Dip the apple slices into the batter and deep fry several slices at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water over a low heat until sugar dissolves. Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried apple and stir slowly, covering each piece with the syrup.
Quickly spoon the hot syrup covered apples into the bowl of iced water to harden the syrup.
Remove quickly and serve.

09
Dec
08

paintsop pro tutorials supplies

sorry i have just realised my supplies for my tutorials are expired on the file sharing site, i will upload them to another server later on today 🙂

08
Dec
08

Bebo Skin

Finally i got round to fixing the bebo skin and putting it up for download

the finished result will be slightly different as it won’t have my name on it so anyone can download it 🙂

you can find it at the forum under Graphic Programme~ Free Access to All


and the bottom part


if you click on them it will show you a larger image, although the top part has been resized for showing purposes only, so it may not look as clear,

hopefully i will get around to doing some more as i quite enjoyed it.

02
Dec
08

Toffee Bananas

By Ex

INGREDIENTS:
4 Bananas (go for firm but ripe ones)
1 egg
2oz/60g Plain Flour
4tblspns/60ml water
6tblspns/90g Sugar
3tblspns/45ml Oil
2tblspns/30ml Water
Bowl of Iced Water
Oil for Deep Frying at 180c
Peel and cut bananas into bite sized chunks
Blend flour, egg and water to make a smooth batter.
Dip banana chunks into batter and deep fry several at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water and cook for about 5mins until the sugar has dissolved.
Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried bananas and stir slowly, covering each piece with syrup.
Quickly spoon the hot syrup covered bananas into the bowl of iced water to harden the syrup.
Remove quickly and serve.




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