I could go into detail about all the great reasons you should maybe consider including some organic sprouted spelt flour in your pantry, but since I’m just about to head out for a little Easter break, it would be a lot easier for me if you could just Google it.
Very briefly, this “ancient grain” is related to modern wheat, but it’s actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours.
Besides the simple and effective dough recipe, I’m also showing off a cast-iron pan technique that does a heck of a job getting the same type of browned, crispy crust you enjoy at your favorite pizzeria. Just keep it on the flame until the bottom starts to brown, and then finish in a hot oven, and/or under a broiler until your toppings are done.
If you make it ahead, simply take it out of the fridge a few hours before you want pizza, and let it warm up on the counter. It actually gets an even better texture. I hope you give this delicious alternative a try soon. Enjoy!
In case you’re wondering if I thought of the name first, and then developed the recipe, I think we both know the answer to that question.That said, I really thought I could pull it off. The old cliché when it comes escargot is that it’s really just an excuse to eat garlic butter, and that the snail is just some sort of flavorless delivery system. Turns out that’s not the case. This suffered from a lack of meaty earthiness the escargot provides. Like I said in video, if I make this again, I will caramelize the mushrooms in a pan, which I’m sure would help.Or, maybe I’ll just use snails. Speaking of which, feel free to use this exact technique with actual escargot, as everything other than the mushroom was spot on. You can find those online, along with the other special items you’ll need, such as the shells, the pan, the tongs, and the forks.
So, whether you use mushrooms or snails, and please don’t use mushrooms,I really hope you give this classic French appetizer a try soon. No joke. Enjoy!
Rafi Orilya, Memori akses acak (bahasa Inggris: Random access memory, RAM) adalah sebuah tipe penyimpanan komputer yang isinya dapat diakses dalam waktu yang tetap tidak memperdulikan letak data tersebut dalam memori. Ini berlawanan dengan alat memori urut, seperti tape magnetik, disk dan drum, di mana gerakan mekanikal dari media penyimpanan memaksa komputer untuk mengakses data secara berurutan. (http://id.wikipedia.org/wiki/Memori_akses_acak)
Nah mungkin beberapa orang ingin jika menambah ram adalah solusi bagus untuk meningkatkan peforma komputer anda. Berarti tidak ada salahnya jika anda melakukan tutorial ini dengan baik, berharap saja dapat mengasilkan peforma yang anda harapkan. Baik, jadi cara ini adalah cara untuk mengatur virtual RAM anda. Untuk selengkapnya tentang virtual RAM silahkan cari diform pencarian.
Berikutnya mari kita mulai langkah-langkahnya : *Cara ini saya praktekkan di Windows 8.1 Pro Update 2 x64
1. Buka Explorer Windows 2. Klik Kanan My Computer/This PC(Win 8) -> Pilih Properties
3. Klik Advance System Setting -> Pilih Advance 4. Pada Performance -> Klik Setting -> Pilih Advance -> Pilih Change
5. Hilangkan centang "Automatically manage ..... " 6. Pilih Drive yang akan dijadikan Virtual RAM 7. Pilih Custom size -> Masukkan Initial Size, Maximum Size
8. Tekan OK
*Silahkan ujicoba dengan membuka program atau game yang berat, semoga performa laptop/komputer anda menjadi lebih baik
Bagaimana? mudah bukan? Yap masih banyak lagi cara optimasi windows silahkan, pilih kategori WINDOWS untuk melihat artikel tentang hal ini. Semoga postingan kali ini bermanfaat untuk anda.
Kami sangat berterima kasih bila anda berkenan untuk berkomentar, dan klik iklan dibawah ini :)
Terima Kasih Rafi Orilya Groups by Rafi Aldiansyah Asikin
Rafi Orilya, Beha adalah pakaian dalam yang digunakan manusia berjenis kelamin perempuan. Beha dipakai oleh perempuan yang telah memiliki payudara yang telah matang. Beha juga ditulis dengan BH atau biasa juga disebut kutang atau bra. Beha atau yang disingkat dengan BH merupakan kependekan dari kata Belanda, yakni Buste Houder, yang diserap dalam bahasa Indonesia cuma singkatannya saja. Nama populernya di Indonesia adalah kutang. Namun sekarang ini kata bra sudah mulai menggeser kata "beha" ini, kata yang berasal dari bahasa Prancis, brassiere dan diterima dalam bahasa Indonesia melalui bahasa Inggris. (http://id.wikipedia.org/wiki/Beha)
Strapless Bra Beha tanpa tali bahu. Didesain saat mengenakan baju dengan bagian bahu terbuka, seperti baju model halterneck. *Dengan strapless bra anda akan terlihat menarik dimata pria anda.
Push-up Bra Beha dengan struktur khusus hingga payudara begitu terangkat dan tertata saling berdekatan hingga belahan payudara terlihat indah. Beha ini memiliki padding busa karet atau gel silikon. Perbedaan utama padding beha biasa dengan push up beha adalah letaknya yang terpusat di bawah payudara sehingga payudara akan terangkat. Terkadang padding diletakkan terpusat di bagian luar payudara hingga padding tersebut akan mendorong payudara lebih ke tengah, dan belahan payudara terlihat lebih seksi. *Dengan push-up bra anda akan terlihat lebih sexy saat bersama dengan pria anda.
Cupless Bra Beha tipe ini memiliki "bingkai" bra, tapi tidak memiliki cup bra. Beha ini memperlihatkan bagian areola dan puting payudara dengan bingkainya. Beha ini biasa dipakai sebagai erotic lingerie, sehingga saat wanita mengenakan gaun malam, puting akan terlihat secara samar-samar. *Dengan Cupless bra pria akan lebih suka berlama-lama menatap anda. Anda akan telihat lebih HOT dipandangan pria.
Convertible Bra Beha tipe ini memiliki tali pengait belakang, yang dapat dipasang dan diatur dengan beberapa cara. Dapat menjadi model biasa atau model silang, dapat pula dipasang memakai tali plastik transparan. *Bra ini memberikan kesan menarik untuk dilihat bagi para pria.
Peephole Bra Beha ini memiliki lubang di cup, persis di sekitar puting.Menjadikan payudara akan lebih indah. *Dengan Peephole bra pria anda akan lebih nyaman berada bersama anda.
Underwire Bra (Ber-renda) Beha yang didesain untuk memberi daya topang dan kekuatan ektsra. Beha ini dilengkapi kawat di bagian bawah cup untuk menciptakan daya topang yang kuat ke payudara. *Tipe bra biasa yang ber-renda yang selalu menjadi idaman para pria.
Bagaimana? Tertarik dengan salah satu tipe bra diatas? Silakan gunakan untuk membuat pasangan anda merasa nyaman berasa didekat anda, dan membuat hubungan menjadi lebih harmonis. Jika ada tambahan tipe yang menurut anda suka, silahkan berkomentar.
Kami tunggu komentar dari anda, semoga postingan kali ini bermanfaat. Perkanankanlah untuk berkomentar dan klik iklan dibawah, sebagai ucapan terima kasih.
Termima Kasih Rafi Orilya Groups by Rafi Aldiansyah Asikin
I’ve gotten so many requests for Scotch eggs over the years, I figured with the Easter holiday coming up, the timing was right to post this fried miracle of culinary engineering. In my version, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
This is traditionally a picnic item, so the hard-boiled egg makes sense in that setting, but as far as serving it as a snack, or for a first course, maybe with a salad, I highly recommend the softer approach.
If you use the exact measurements below, the times given should get you pretty close to what you see here, but there are variables. In a carton of eggs, depending on the source, you’ll notice small, but significant size variations. You may want to test your times on the soft-boiled stage before proceeding.
Another factor is whether or not you chill these before frying. If you make them the day before, then I’d add a minute to the frying time. Keep in mind that the frying is to cook the sausage, and just heat the egg through, so you should cook the yolk to the doneness you want when the Scotch egg is cut open.
Your best bet is to make a few extra, and test your frying time before service. Trust me, you’ll enjoy this step. By the way, I have no idea if this works in the oven. I’m guessing it could, but I can’t help you out with any specifics. I really hope you give these amazing Scotch eggs a try soon. Enjoy!
Ingredients for 6 Scotch Eggs:
6 large eggs, right out of the fridge
*steam 6 minutes as shown for soft yolks
3.5 ounces of Italian sausage meat per egg (about 1/2 cup)
*I did 6, and used exactly 21 ounces of sausage.
pinch nutmeg
pinch cayenne
1/4 tsp mustard powder
white flour, 2 beaten eggs, and enough panko breadcrumbs to bread 6 eggs (I don’t measure such things)
Fry at 350 F. for 5-6 minutes to keep a soft yolk center. Add another minute for Scotch eggs that have been thoroughly chilled before frying.
Rafi Orilya, Backlink? saat ini banyak dicari oleh para owner suatu web/blog tentunya untuk meningkatkan traffic dan SEO (Search Engine Optimization). Banyak cara untuk mendapatkan backlink yang akan menuju ke web anda. Namun disini kita akan membahas beberapa cara yang sudah pernah saya coba dan sangat berpengaruh bagi web saya.
Namun jika anda pemilik dari suatu website janganlah mengandalkan backlink jika ingin website anda menjadi No.1 (Page One) di Pencarian Mbah Google. Tingkatkan juga kualitas dari artikel/postingan, updatelah secara rutin untuk mempertahankan posisi anda. Agar Google selalu percaya pada situs anda untuk menempati posisi 1 terus menerus.
Baik, kali ini langkah untuk mendapatkan backlink dengan mudah 2015.
Ikuti langkah berikut :
1. Kunjungi website :http://www.frontmega.com * FrontMega. adalah sebuah situs direktori untuk menyimpan berbagai website/blog yang anda miliki serta mendapatkan backlink dari situs ini.
2. Silakan klik & pilih "ADD BACKLINK" * Baca juga syarat & ketentuan, serta cara submit lebih lengkapnya
# Akan tampil form-form yang harus anda isi
3. Isi semua form yang disuguhkan. * Masukkan nama situs, url, kutipan singkat, KATEGORI, KEYWORD * Screenshot web tidaklah penting karena sistem akan otomatis screenshot website anda. * Masukkan Captcha
4. Klik Send
Maka akan tampil seperti berikut :
Maka website anda telah berhasil disubmit, silahkan tunggu dalam waktu 1x24 jam. Namun jika dalam waktu tersebut web anda tidak tampil, berarti tidak disetujui. Seperti kutipan dalam halaman tersebut. "Apabila dalam waktu tersebut website anda belum ditampilkan berarti kami tidak menyetujuinya."
Nah selesai anda telah pasang backlink, mulailah untuk memperbaiki kualitas dari artikel dan update secara berkala. Semoga website anda selalu menepati no.1 (Page One) di Google.
Sekian dulu tutorial kali ini semoga bermanfaat, jangan lupa kirimkan komentarnya BOS.
Terima Kasih Rafi Orilya Groups by Rafi Aldiansyah Asikin
Rafi Orilya, hasi sobat semua lagi cari tutorial carding atau yang lainnya? nah disini kami sudah sediakan banyak sekali link yang dapat didownload dengan mudah sebagai pembelajaran anda semoga bermamfaat. Daftar link dibawah berisi sebagi berikut : * Tutorial * Script SCAM * Script Mailler * Script Trik Internet * Tool Hacking * Tool Carding * Method Carding * Result Carding * List Account * List Email * BOT dan lain-lain
Cara mendownload : 1. Klik link dibawah 2. Tunggu 15 detik anda akan dialihkan 3. Klik Next DOWNLOAD
Cukup mudah bukan? Silahkan download file yang anda perlukan, jangan lupa kirimkan komentar dibawah.
Berikut adalah link Kumpulan Cara, Tutorial, Trik, Method, Tools Hacking Carding 2015 :
I could’ve squeezed this stuff into the last video (Demi-Glace Part 1), but it was already too long, and I didn’t want to rush through what’s just as important information. Plus, I really wanted to show some more gelatinized sauce slapping. People really seem to enjoy that, maybe a little too much.
Once you go through all the trouble of making homemade demi-glace, you’ll want to make sure you portion and store it properly, so that it provides you with many months of stellar sauces.
As seen in the video, you should get 16 nice blocks, each enough for about two servings, depending on the sauce. As amazing as this stuff is when used as a simple pan sauce, stay tuned for a few proper demi-based sauces at some point. I’ve always wanted to do a bordelaise sauce, and now we can.
Besides using this for sauces, you can also throw a block into braised dishes like short ribs, or coq au vin, and you take something already pretty great, and make it truly memorable. I hope you give homemade demi-glace a try soon. Enjoy!
If you saw the post from earlier today, you know this video has been delayed do to mysterious, and near catastrophic audio problems, but finally we have the first “demi” of the recipe, and I hope it was worth the wait.
This is my technique for veal demi-glace, and there’s not much to it. I’m going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don’t do the classic roux-based “espagnole” sauce, which is traditionally mixed with veal stock and reduced by half.
Modern versions like this forgo the flour, and simply reduce the stock until the natural gelatin from the bones thickens things up. You get a much more intensely flavored sauce, with a wonderfully luxurious mouthfeel. I also usually make a pure version of the stock without the traditional “bouquet garni,” which is a very classic bundle of herbs and spices, usually wrapped and tied in a piece of leek.
It looks pretty, but I can add any or all of those flavors anytime I want, and we’re also always going to use this as a base for other sauces and applications, all of which bring their own herb and spice blends. Basically, like to keep my options open.
Stay tuned for part two, where I’ll show you what to do with this life-changing liquid, as well as how to portion and store it for many months of brown sauce nirvana. I hope you call your butcher and order some veal bones soon. Enjoy!
Ingredients for 3-4 quarts of Demi-Glace:
10 lbs veal bones, joints and marrow bones
1 tbsp vegetable oil
4 carrots, cut in 2-inch pieces
3 onions, cut in eighths (I did without thinking, but you don’t have to peel the onions)
4 ribs celery, cut in 2-inch pieces
1 (6-oz) can tomato paste
*10 quarts water
*While the stock simmers very, very gently for 18 hours, the level will drop a few inches in the pot, which is fine, but if it seems like the liquid level is getting low, add a few cups of water in.
Just a little heads-up that I’m having some serious issues with the audio on today’s video. Eventually I’ll figure it out, but there will be a delay publishing the video this afternoon. Wish me luck, and as always, stay tuned!
Avgolemeno is one of those soups that I’ve made many times, but rarely from scratch. It’s usually a “there’s nothing in the house” type of thing, made with a carton of broth. Even in its quick-and-easy form, it’s a delicious, and comforting meal, but when you use a fresh, whole chicken, it becomes epic.
By the way, I mean “epic” as in ancient Greek poetry, not hipster cliché. Okay, I mean it both ways. Speaking of whole chickens, that’s your big decision here.If you want chicken meat in your soup, then you’ll only want to simmer the bird for about an hour, or just until cooked through.
This way you get a nice broth, and the meat will still be flavorful when you add it back in. If you don’t want meat in the soup, which by the way, is how my wife Michele much prefers it, then keep simmering until the chicken falls apart and all the flavor has been extracted into the broth.
Some recipes call for orzo pasta in this, but I like the Arborio rice. I think it gives just the right amount of starchiness and body, but any rice or small pasta will work here. The perfect amounts of lemon and egg are also up to you, and experimentation is recommended. I really hope you give this classic Greek soup a try soon. Enjoy!
Makes 6 Servings Avgolemeno Soup:
1 whole chicken, about 3 pounds
3 quarts cold water
2 tsp salt at least, plus more to taste
1 onion, chopped
1 carrot, chopped
2 ribs celery, chopped
2 bay leaves
1/4 tsp dried oregano leaves
2 tbsp extra-virgin olive oil
2 cups finely diced onion
2/3 to 3/4 cup Arborio rice, depending on how thick you like it
There’s a Mexican joint Michele and I go to once in a while, that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. In the restaurant biz they call this a “loss leader.”
That’s where you give away something cheap to help sell something expensive, and by something expensive, I mean handcrafted margaritas and artisan beers…sold to people like me, who, for some strange reason, are suddenly thirsty.
While I’m hip to the true motive, it’s still a very nice touch, and a periodic reminder of what a great, highly additive snack this is. As in, only make single batches at a time, because you will eat everything you make.
As I mentioned in the video, this works exactly the same using rinsed, canned beans, but dry beans are much cheaper, and get a little crunchier. Obviously, you have free reign with the spices, so I suggest making a few different batches, trying different combinations.
No matter what you come up with, it will be significantly better than any of those salty snacks from the supermarket. I hope you give these easy, oven-fried chickpeas a try soon. Enjoy!
Ingredients for 4 snack-sized portions Crunchy Spiced Chickpeas:
1 cup dry chickpeas, aka garbanzo beans, soaked for 24 hours
2 tbsp olive oil
season to taste with salt, freshly ground black pepper, cumin, paprika, and cayenne, OR literally any spices you like
- Bake at 400 F. for about an hour, tossing occasionally, until browned and crunchy/crispy.
Suatu ketika Rasulullah SAW menjadi imam shalat. Para sahabat yang menjadi makmum di belakangnya mendengar bunyi menggerutup seolah-olah sendi-sendi pada tubuh Rasulullah bergeser antara satu sama lain.
Sayidina Umar yang tidak tahan melihat keadaan baginda itu langsung bertanya setelah selesai sholat,
”Ya Rasulullah, kami melihat seolah-olah tuan menanggung penderitaan yang amat berat, apakah Anda sakit?”
Namun Rasulullah menjawab,
”Tidak. Alhamdulillah, aku sehat dan segar.”
Mendengar jawaban ini Sahabat Umar melanjutkan pertanyaannya,
”Lalu mengapa setiap kali Anda menggerakkan tubuh, kami mendengar seolah-olah sendi bergesekan di tubuh tuan? Kami yakin engkau sedang sakit…”
Melihat kecemasan di wajah para sahabatnya, Rasulullah pun mengangkat jubahnya. Para sahabat amat terkejut. Ternyata perut Rasulullah yang kempis, kelihatan dililiti sehelai kain yang berisi batu kerikil untuk menahan rasa lapar. Batu-batu kecil itulah yang menimbulkan bunyi-bunyi halus setiap kali tubuh Rasulullah bergerak.
Umar memberanikan diri berkata,
”Ya Rasulullah! Adakah bila Anda menyatakan lapar dan tidak punya makanan, lalu kami hanya akan tinggal diam?”
Rasulullah menjawab dengan lembut,
”Tidak para sahabatku. Aku tahu, apa pun akan engkau korbankan demi Rasulmu ini. Tetapi apakah yang akan aku jawab di hadapan Allah nanti, apabila aku sebagai pemimpin, menjadi beban bagi umatnya?”
Para sahabat hanya tertegun. Rasulullah melanjutkan,
”Biarlah kelaparan ini sebagai hadiah Allah buatku, agar umatku kelak tidak ada yang kelaparan di dunia ini lebih-lebih lagi tiada yang kelaparan di Akhirat kelak.”
[Renungkanlah.com /nu.or.id] Terima Kasih Rafi Orilya Groups by Rafi Aldiansyah Asikin
Rafi Orilya, Hai sobat semua.. sedang mencari domain gratiskah? Yap banyak ko tersebat di internet. Sobat semua bisa mendapatkannya dengan mudah tanpa membayar sepeserpun keluar dari dompet anda.
Karena ada banyak domain gratis yang tersebar. Sekarang kami hanya memberikan nama-nama domain yang berkualitas saja. So pasti bisa terindex google mestinya dong.
Nah bagaimana cara membuatnya silahkan ikuti petunjuk pada masing-masing web tersebut. So pasti MUDAH kok caranya.
Berikut adalah list domain gratis yang bisa anda dapatkan dengan mudah : Domain .science Baru pernah dengarkan? nah ini adalah domain keren pertama yang bisa didapatkan dengan gratis. Kerenkan klo punya domain kaya orang sains gitu? hehe Berikut link registernya : http://register.science/
Domain .ga / .cf / .ml Domain gratis yang disediakan ada beberapa macam, so tinggal pilih saja mana yang cocok. Saya juga pakai salah satu dari domain itu, nih contohnya : http://frontme.ga Berikut link registernya : http://freenom.com/en/index.html
Domain .tk Domain ini pasti pernah dengerkan? yap sudah banyak yang menggunakan domain ini. Sudah lama domain ini dapat diregister dengan gratis, nah gaperlu ragukan? Berikut link registernya : http://www.dot.tk/en/index.html
Domain .uni.me Domain ini jarang digunakan oleh orang ya soalnya banyak juga yang belum tahu, tapi kalau sobat pengin coba silahkan saja. Berbeda itu keren dong, hehe.. Berikut link registernya : http://www.uni.me/index.php
Ini tambahan domain yang unik yang bisa didaftarkan secara gratis juga lho..
On paper, using ground buffalo in place of beef for something like a bacon-wrapped meatloaf is a no-brainer. It’s sustainably raised, low fat, and by most accounts, nutritionally superior to your average feedlot cow. The only problem is, it doesn’t work that well.
Most people who replace their ground beef with buffalo, in recipes like meatballs, burgers, and meatloaf, are usually disappointed. Ground buffalo is much leaner than ground beef, which is the biggest challenge. In case you’re new, it’s the fat that provides most of the flavor and moisture. Also, for whatever reason, pre-packaged buffalo is ground very fine, almost to a paste, which can lead to a rubbery meatloaf, unless you use a few tricks.
To make up for the lack of fat, we’ll not only wrap this in strips of bacon, but use some in the meatloaf mixture as well. To hedge our bets, we will also use lots of ground vegetables, and fresh breadcrumbs, which will provide much-needed moisture, and improve the tenderness.
This produces a meatloaf that really does melt in your mouth. The only dilemma you’re going to have is whether to tell your picky friends and family that this isn’t beef. Do you tell them before? Or, do you play it safe, and wait until they’re raving about it, before spilling the beans bison? Either way, I hope you give this a try soon. Enjoy!
Ingredients for 6 large portions Bacon-Wrapped Buffalo Meatloaf:
2 tbsp butter
2 strips bacon for frying in butter
1/2 yellow onion, chopped
1 carrot, cubed
1 rib celery, sliced
1 bell pepper, chopped (any color or combo will work)
4 button mushrooms, quartered
3 cloves garlic
2 cups (not packed) fresh breadcrumbs
1/4 cup milk
1 large egg
1/4 tsp dried rosemary, or 2 tsp of freshly chopped)
1 tsp Worcestershire sauce
1 tsp fresh ground black pepper
*2 to 3 tsp kosher salt, or to taste
pinch of cayenne
2 lbs ground buffalo meat
7-8 strips thick cut bacon, or enough to wrap the meatloaf.
*to check for seasoning, once everything is mixed, fry a small piece of the meatloaf mixture and taste. Adjust if necessary, and recheck.
For the glaze:
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
- Bake at 350°F for about an hour, or until you reach an internal temperature of 155°F. If desired, remove the meatloaf halfway through the cooking time, and apply a glaze.
I just wanted to take a break from the buffalo and bacon meatloaf video I'm working on to share a few St. Patrick's Day menu ideas. I know it's going to be hard to concentrate after hearing about buffalo and bacon meatloaf, but if you can pull it together, take a peek at some of my favorite Irish-inspired recipes below. Just click on the title to see the original post and ingredients. Enjoy!
As far as I’m concerned, a simple gratin is the most delicious way to cook fresh scallops. The technique is infinitely adaptable, and as long as you’re keeping an eye on things during the broiler step, not a lot can go wrong. In fact, the only real way to screw this recipe up would be to use the wrong scallops.
And by “wrong,” I mean any that have been soaked in a preservative brine. These are easy to identify, as they’re usually sitting in a pool of milky liquid. What you want are usually sold as wild “day-boat,” “diver,” or “dry-pack” scallops. They are really expensive, and worth every penny.
Brined scallops have an unpleasant aftertaste, leak out tons of water, and shrink down to nothing. Other than that, they’re great. Ideally you’re getting your scallops fresh, but frozen will work, as long as the ingredient label says nothing but “scallops.” You’ll also want to thaw them slowly, and pat dry thoroughly before using.
This is a great dish for parties, as you can prep your ramekins ahead of time, and then pop them in the oven when you’re ready. I can’t give exact times, since this will depend on the size of your scallops, and dish, but just start in a nice hot oven for a few minutes, and then finish under the broiler, until browned and just cooked through. When the scallops spring back to the touch, they should be done.
Like I said in the video, if you’re not confident cooking seafood, and/or haven’t worked with scallops before, this gratin is a great place to start. I hope you give it a try soon. Enjoy!
Ingredients for 2 portions: 1/4 cup crème fraiche
1 teaspoon lemon zest
Pinch of cayenne
Pinch of salt
1/4 cup decent white wine
8 fresh scallops (mine were trimmed, but if need be, pull off any “feet,” which are tough, small pieces of muscle sometimes attached to the side of the scallop)
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