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Fold your blanket in half (hot dog style). Do this by bringing the edge of the longer side to meet the opposite edge of the other side of the blanket.Fold the blanket again so that the shorter side of the blanket meets the middle of the blanket.Next, Bring the opposite short edge to meet the middle of the blanket so it is facing the other side of the blanket.
Super simple Just two curved lineDrawing the earsConnect the headColored the eyes and added eyebrowsDrew the noseConnecting the bodyColoringColoringColoring
Give the back of the canvas a coat of gesso.Glue Tim Holtz tissue wrap to the sides and front of the canvas using matte medium.Add lace to the background using matte medium.Give the canvas a coat of watered down gesso and let dry.Add some Mud randomly to the canvas and let dry.Pour some Warm Colorations Spray into a palette and add a spritz of water.
Gather all of your ingredients in an organized fashion on a clean, flat surface.Pour 1 cup of flour into a large glass bowl.Pour 1/4 cup of salt into the same large glass bowl.Mix the flour and salt together until they are well distributed.Put 1/2 cup of warm water into a measuring cup or a separate glass bowl.
Skin salmonSauté onionsButterfly the salmon loinSeasonAfter combining the cooled onions with spinach and peppers spread out on the salmonGet the meat glueDust on the sealing edgeRoll up then tightly roll in plastic wrap. Refrigerate a few hours.An electric knife works best for portioningPlace in an oiled panSeasonSteam at 135F (57C) for 8-10 minutes.
Dissolve yeast in lukewarm H2O. Try not to go above 110F.Mix salt & flour in the bowl of a stand mixer and create a well in the center. Then add sugar in the center if the well.Pour the yeast/h2o mixture into the well.Set timer for 15 mins and your water and yeast mixture will start to foam.Once your yeast is activated (after 15 mins or so) add butter.
1Prepare 2 small toys of characters they like2Think of story ideas... my kids loves car/bike characters3Use your own & 39;made-up& 39; voice and animate these toy characters. Get creative with your story is the key ingredient4In this example, the story line where these toys waiting for them to finish their dinner before going back to play with them, ask questions, throw bits of jokes, etc.
The ingredients....Heat butter in a saucepan and add your chopped leeks. Fry the leeks in the butter and then simmer to soften (8-10mins in total)Add your diced onion and 3 cloves of garlic to hot olive oil and fry until soft....Add a chopped tomato and the mince to the pan. ( a tbsp of tomato purée and 2 tbsp of water are optional but I added them) I prefer a little sauce in my borek.
All the ingrediantsBrake the egg and poor it outFried the baconChop up the mushroomsFried the mushroomsDiced the onionsFried the onionsMix the ingrediantsAdd the eggAdd the tomato sauceAdd the BBQ sauceMix all of the ingrediantsMake the burgersThen add your mushrooms in the center of the burgerThen add the bacon to the middle of the burgerAdd cheese to the middle of the burgerCover the burger with another oneAnd squeeze them togetherThen cook them
1Preheat oven to 375*. In a large oven-proof dutch oven over medium heat add olive oil and mined garlic and cook for 30 seconds.2Next add the chicken and cook for about 10 minutes stirring constantly. I cooked the chicken until it was mostly cooked I didn& 39;t cook it all the way because I was afraid of over cooking the chicken.
Cut 2 pieces 12& 34;x6& 34;, 2 pieces 12& 34;x5& 34; and 3 pieces 5 7/8& 34;x5& 34; of cardboard.Cut a piece of 5& 34;x2& 34; and cover with paper using double-sided tape.Use double-sided tape to cover this 5 7/8& 34;x5& 34; piece both sides.Cover the other two pieces of 5 7/8& 34;x5& 34; with this paper, both sides.
Place peeled diced sweet potato and cauliflower florets in a steamer. Cover and steam for 10 min or until vegetables are fork tender.Place steamed vegetables into a blender. Purée to make a smooth dough. You may have to use a long spoon to move the mixture inside the blender while it is off. Restart to continue blending.
