SIMON LEACH - Raku fun 2

SIMON LEACH - Raku fun 3

Animals of YouTube sing "Deck the Halls"

LET US ENJOY THE FESTIVE SEASON, MAKE THE MOST OF THE SITUATION THAT WE ALL IN AND REFELECT WHAT CAN BE LEARNT GOING THROUGH THE TOUGHEST TIME THAT HAS AFFECTED THE GLOBE.

 

AND SOMETHING TO THINK ABOUT

rather choke on greatness than nibble on mediocrity

Let's do what we love, and let's do a lot of it

It always seems impossible until it's done

When you have a really bad day, try and treat the world better than it treated you

Work until you no longer have to introduce yourself

Always find time for the things that make you feel happy to be alive

Go the extra mile, it’s never crowded

DREAM

 

In life, many thoughts are born in the course of a moment, an hour, a day. Some are dreams, some visions. Often, we are unable to distinguish between them. To some, they are the same; however, not all dreams are visions. Much energy is lost in fanciful dreams that never bear fruit. But visions are messages from the Great Spirit, each for a different purpose in life. Consequently, one person's vision may not be that of another. To have a vision, one must be prepared to receive it, and when it comes, to accept it. Thus when these inner urges become reality, only then can visions be fulfilled. The spiritual side of life knows everyone's heart and who to trust. How could a vision ever be given to someone to harbor if that person could not be trusted to carry it out. The message is simple: commitment precedes vision.

- High Eagle

RECYCLED OLD LIGHT BULBS INTO CHRISTMAS DECORATIONS

Traditional Portuguese Christmas Recipe

Rabanada is the Portuguese  equivalent of French toast, also known as Tipsy Slices. To make it, you take slices of wheat bread and soak them in milk, wine, or sugar, slather them with eggs and fry them. When ready, they are usually coated in sugar and/or cinnamon, or drizzled in honey.

This is a Portuguese tradition, and was originally created as a dish made with stale bread, in order to use food slightly gone bad instead of throwing it away. 


Recipe
1 French loaf (one day-old  bread is best)
2 eggs
125ml milk
5ml grated lemon rind
oil for frying


Syrup
500g sugar
250ml water
1 stick cinnamon
50ml Port wine


Cut the bread into slices about 2 cm thick. Beat the eggs and place in a soup plate. Mix the milk amd lemon rind and pour into a separate soup plate. Dip the bread slices into the milk and then the beaten egg. Fry in hot oil. Drain well.


To make the syrup, boil the sugar and water for 3 minutes. Dip each fried bread into the hot syrup and then place in a deep serving bowl. Add the cinnamon stick and Port wine to the remaining syrup, bring to the boil and pour over the slices of bread.


Variation
Sprinkle the bread with cinnamon and sugar after frying.
These tipsy slices can also be dipped in red wine.