The 120th annual Capping Show, A Capping Carol: The Night Before Hyde Street, kicked off last Wednesday and once again delivered a unique and entertaining show. Capping Show director, Baz Macdonald, said the show had so far gone really, really
Shame is an unspoken epidemic, the secret behind many forms of broken behavior. BrenÃ© Brown, whose earlier talk on vulnerability became a viral hit, explores what can happen when people confront their shame head-on. Her own humor, humanity and vulnerability shine through every word.
If your heart tells you to then who are you to question it
If the world gets you down don’t be afraid to wrestle it
You have your whole life ahead of you, Come make a mess of it
Episode of 9 The Public Diary of Andrew Lemming
This is just so entertaining! Don’t miss it
Chocolate truffles (from the Dukan diet)
- 4 teaspoons of fat-reduced cocoa powder + some extra cocoa to roll the truffles
- 1 tablespoon of fat free Greek yogurt
- 5 tablespoons of powdered skim milk (or protein powder)
- 2 egg yolks
- 5 drops of butter flavoring
- 3 teaspoons of artificial sweetener or agave nectar
Directions: Mix everything together. Add powdered skim milk until the paste reaches a firm consistency. Put aside in the fridge for at least 30 min (or if you can’t wait 10 minutes in the freezer). Before serving them, roll the balls in cocoa powder.
I put more chocolate recipes from the Dukan diet on my blogger blog: www.fitnesstreats.com/2011/06/dukan-chocolate-desserts.html
Yum! Something for my choc fix:)
It appears the National Party is waiting until election year 2014 to give New Zealand’s domestic tertiary students any excitement in the Government’s annual Budget. Student allowances will continue to exist only for younger students and people
Thanks to Epicurious, this is a delicious, low cal and healthy vege meal!
Makes 6 to 8 (main course) servings
Takes: 45 min
- 1 medium onion, finely chopped
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped peeled fresh ginger
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
- 2 cups water
- 1 1/2 cups dried red lentils (10 oz)
- 1 (13- to 14-oz) can unsweetened coconut milk (lite if you’re wanting healthy!)
- 1 lb zucchini (2 medium), cut into 1/4-inch dice
- 1 cup loosely packed fresh cilantro sprigs
- Accompaniment: brown rice
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.