I agree that the Venus is awesome! Excellent shave, but blades are pricey. In my area they are approx $10 - $12 for 4. BUT, they do last a long time, and if you are the only one using it (my hubby steals mine occasionally!) you will get an awful lot of use out of them! I'd recommend them in a heart beat! ... View related article.
etsy.com is a great website! You can buy or sell finished products. As well, there are many sellers that sell supplies. My daughter is currently making necklaces, earrings, etc., and she buys the beads, chain, closures, etc. from etsy.com Check it out! I'll bet you'll find all kinds of beads that you're looking for! ... View related article.
A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. It's large -- not as big as a stock pot, but large that you could cook a large pot of soup, or 6 cobs of corn in water, etc.
Olive oil! I know - sounds ridiculous, but it works! I use it after drying off from the shower, and it really leaves your skin well hydrated! ... View related article.
Well, for me I find when I don't eat starches/ carbs I can shed pounds. So I lay off potatoes, bread, pastries, of course, pasta, chips, crackers, etc. Mainly eat protein (meat/fish) and veggies and fruit, and yogurt, nuts, cheese, etc. ... View related article.
I found these -- maybe one of them is what you're looking for!
Paula Deen's Jamie's Coconut Cake
Ingredients
CAKE 1 cup butter, at room temperature 2 cups sugar 4 eggs 3 cups sifted self-rising flour 1 cup coconut milk 1 teaspoon pure vanilla extract
FILLING 3/4 cup sugar 1 cup sour cream 4 tablespoons milk 1/2 cup sweetened flaked coconut
FROSTING 1 1/2 cups sugar 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup 1/8 teaspoon salt 1/3 cup water 2 egg whites 1 1/2 teaspoons pure vanilla extract
GARNISH shredded coconut (optional) Directions 1 Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
2 Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
3 Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
4 While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
5 Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
6 To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
7 Cover loosely and refrigerate for three days (if you can stand it that long!).
or,
3-Day Coconut Cake
Ingredients 1 (18 ounce) package white cake mix 16 ounces sour cream 12 ounces frozen coconut, thawed and drained 1 1/2 cups Cool Whip 1 cup granulated sugar
Directions 1 The night before you make this cake, blend together the sour cream, coconut and sugar. 2 Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions. 3 The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
4 Using a long, serrated knife, split both layers in half horizontally, to end up with four layers. 5 Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
6 Mix Cool Whip together with the reserved 1 cup coconut mixture. 7 Frost sides and top of cake with this mixture. 8 Cover the cake and place in the refrigerator. 9 Do NOT remove or eat for 3 days. ... View related article.
Well, I think you have to accept what comes with owning these 2 dogs. I have a golden retriever, and there's hair everywhere! It was driving me crazy, until one day I read somewhere that a pet owner was quoted saying that owning a pet comes with consequences, and hair, etc. is one of those consequences!
You can drive yourself crazy, or acknowledge what comes with owning this breed of dog. If you love your dogs, and are willing to keep them, there's no possible way you'll be hair and slime-free!! I know when I stopped fretting, I could enjoy my beautiful dog more! ... View related article.
Maybe get a cloth specifically for draining foods and stick to that one - perhaps a cheesecloth. Then your tea towels and napkins won't be subjected to that. I'd try all the washing hints given here, but hang them outside in the sun to dry. ... View related article.
