We all should watch this one as there are times we need it
Tag Archives: method
This time of year there are cockroaches everywhere.
You may discover them anywhere in the world as their adaptability is extremely established. They are among the most resistant types in the world as they support high levels of radiation and can even live without food for more than a month at a time. These insects are omnivores, eating both plant-based and animal-based foods. For these reasons we can find cockroaches everywhere, feeding upon almost anything they find.
Cockroaches leave chemical trace markers in their droppings. With this method, others can easily find sources of water or food. This is a leading method of communication between them which one main reason why they can quickly infest an area. Remarkable, I know… However, we will help you to get rid of these nasty bugs at last!
If you want to get rid of cockroaches that are in your home, we advise that you try this trick which is very efficient. This is a good option if you have kids or family pets, because you will avoid commercial and dangerous toxins.
The Surprisingly Powerful and Natural Cockroach Repellent
Bay leaves are the very best natural cockroach repellent. This herb can’t eliminate them, however it does drives them away quickly since the smell is unbearable for the cockroach. Place laurel branches in every corner of the house.
Place 10 bay leaves in the garden or in the kitchen area and you will never ever see cockroaches strolling around. They are perfect for areas where food is stored such as the kitchen or pantry since they are safe and non-toxic. Likewise, we recommend putting bay leaves in your garden especially if you have a pet. This way you will eliminate cockroaches without worrying about your kids or animals security.
You can use fresh bay leaves or dry. But the best way to use these leaves is to crush dry leaves and make a powder. They create a much stronger smell used by doing this.
Source: Healthy Holistic
120g cream cheese
120g white chocolate (any type of chocolate can be substituted here, up to and including very dark chocolate, but the white chocolate creates a lovely pale cake, obviously darker chocolate will result in a chocolate cake!)
Crack and separate the eggs, keeping the yolks to one side and chilling the white for as long as possible before using them. Chilling the whites helps them to remain very stable when beaten. Preheat the oven to 170°C – at this point in the video, viewers get their first glimpse of the above-mentioned talking oven when it informs her that ‘the oven will be ready for use in six minutes’! Using a double boiler with water in the bottom pan, melt the chocolate until it is a smooth paste. A double boiler works to diffuse the heat from the hot plate, allowing the chocolate to melt without burning
Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted. Returning to the chocolate, which is still in the double boiler, add the cream cheese, stirring it well and allowing it to soften with the heat and mix smoothly into the chocolate. Next, add the three egg yolks which you separated out earlier and mix them in well to the chocolate and cream cheese mixture.
Put the mixture into a well-oiled pan. Ochikeron uses oiled paper fitted inside a small cake tin. This will enable the cake to shrink down smoothly as it cook, sliding down the sides of the cake tin instead of sticking and causing the cake to break or crack. When the mixture is in the pan, gently lift up and then drop the pan – just a couple of inches – to help the mixture settle and remove any large air-bubbles. Again, too much vigour at this step could result in a flattened cake. Stand the cake tin on a deep baking tray and pour some water onto the baking tray.
NB: the water does not touch the cake mixture, rather, it creates a moat around the cake tin. Pop the baking tray into the oven and bake the cake at 170°C for 15 minutes. Then reduce the heat to 160°C for a further 15 minutes. Finally, switch the oven off but leave the cake inside for a final 15 minutes. A food blog, Epicurious, has experimented a little with the cooking process and have discovered that instead of two 15 minutes sessions at differing heats, the cake can be cooked at 176.67°C (350°F) for thirty minutes. This results in an evenly cooked cake, with no browning taking place, which is, say Epicurious, the idea of the different cooking heats. Epicurious also leave the cake in the switched off oven for the final 15 minutes.
This is easy and delicious
- 1 lb. salmon fillets
- Salt and pepper to taste
- 1 tablespoon whole grain mustard
- 1 tablespoon mustard
- 1 tablespoon honey
- ½ teaspoon garlic, minced
The rule of thumb is to cook for about 10 minutes per inch of thickness which is measured from the salmon fillet’s thickest point. That would be the middle.
Grandkids at the Big Pineapple Australia
Now this is one way to grow a pineapple, but as someone who has taken her grandchildren , like 50 times to the ‘Big Pineapple’ in Australia and rode around the plantation in the electric train, they, being the plantation workers, explained a different method. This Aussie method I believe will produce a pineapple quicker than the system below. You could try both. I know it takes about 2 years for a pineapple to produce ripe fruit. So it is not something that will produce any time soon after planting. It would have to be an ornamental plant till it produces.
The way I was told to plant them is cut the top off and leave it several weeks outside till the plant dries out at the base, then plant. Apparently it will produce quicker this way.
Not sure if that is totally correct so you could try the method below.