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Monthly Archives: November 2012

Sorry again!


So very sorry again but I cannot figure out the new adding photos facility, which means that I cannot post my paintings nor edit my recipes or poems, writings…

Yesterday, my stat chart just appeared by miracle after a long absence but disappeared today again, does anyone have tips?

I hope, soon enough, to be able to figure out  everything but meanwhile, as long as it takes, forgive my absence  🙂

I’ll go on ” liking ” and commenting and thanks for all your support!

Sorry! Can’t find the photos facility on my ” new post ” screen


Sorry everyone!
The little camera on the top of the screen has disappeared.
For the moment, I cannot post the pictures together with the
recipes.
Does anyone know by any chance, how to get my stat chart back too?

Monte Carlo ” adapted ” easy biscuit recipe 100% natural!


©copyright2013owpp

©copyright2013owpp

Hi everyone!

This recipe is, as the tittle specifies, adapted.
Meaning, I transfer it to my ” natural-sugar-language ” which is quite intricate, to say the least 🙂
It needs a lot of perseverance, stubbornness and space for trial and error.
It took me three batches to get to it, but some prefer the first, which had the disadvantage of loosing
it’s shape in the oven ( the pyramid fell but it was crunchier ) so, I’ll give you the two recipes.

P.S There’s no coconut in, for the coconut sensitive, no margarine or butter only oil which does less,
long term damage. I got good feedback from my family but let me know, your comments are important!

©copyright2013owpp

©copyright2013owpp

Ingredients
————

1. 3/4 cup oil ( olive, sesame or other )
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 cup Spelt flour ( or any other )
4. 3 Tbsp cornflour
5. 1 tsp baking powder
6. 1 egg ( only if using sugar!! )
7. 2-3 Tbsp whiskey or rum ( optional )

Method
——–

Mix it all together by hand, shape it, in the shapes your heart desires and put in oven ( on baking sheet obviously )
at 150 Degrees Celsius = 302 Degrees Fahrenheit for 20 mn, in a preheated oven.
For decoration you can stick a clove on the top of the pyramid or sprinkle cinnamon before you put in oven.

The flatter & crunchier ©copyright2013owpp

The flatter & crunchier
©copyright2013owpp

This is the first batch recipe, it is crunchier but flat.
The recipe has just a slight difference in the quantities,
nevertheless, it has own specific distinction.

Ready for the oven ©copyright2013owpp

Ready for the oven
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Ingredients
————

1. 1 cup oil
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 Tbsp ( heaped ) cornflour
4. 3 1/2 cup flour
5. 1 tsp baking powder
6. 1 egg ( for the sugar users only! )

Method
——

Same as above, but on 180 Degrees Celsius = 356 Degrees Fahrenheit
for 10-15 mn, Check after 10, in a preheated oven.

Freshly backed! ©copyright2013owpp

Freshly backed!
©copyright2013owpp

Gifted Hands The Ben Carson Story Full Film – Upload by Dr. Inthush Kavisha


Yesterday, I ” stumbled ” upon this film, thinking nothing of it in the beginning. Ignorant
of the story and this magnificent, inspiring personality.
It took me a few minutes at the end of the movie, to digest the ideas absorbed along.
I can practically say, this is a continuation of the ” How to be a no-limit person ” lecture
of Dr. Wayne Dyer.
Dr. Ben Carson is the living proof that anything is possible, given, there’s a will to do
what we put our minds to. He personifies the-sky-is-the-limit philosophy.
This film is not the typical chilled movie but there’s so much to learn from! There’s a
much bigger amount of satisfaction at the end and I surely didn’t feel I had wasted
my time.
Let me know about it once you’ve watched it. Enjoy:)

published on Mar 26, 2012 by MedicalVideosfree
Medical case discussion pelz join : http://www.facebook.com/Medicalosce

http://www.medicalvideos.me/
Category:
Education
License:
Standard YouTube License
🙂

Bomb fire 2011


Bomb fire 2011 ©copyright2013owpp

Bomb fire 2011
©copyright2013owpp

Hi everyone!

This painting was effortless, just pure relaxation and joy to add color on top of color
until I got the right texture and light to it.
Let me know your impression… Your likes and comments are always very much appreciated 🙂

Gad Elmaleh French stand-up comedian with English under-tittle


After listening to Dr. Wayne Dyer, I thought you might want a chilled evening with
the very popular stand-up comedian in France Gad Elmaleh, who went around the globe
with each and every time, jam-packed halls.
I even managed to find it in a brand new version with under tittles for the
English speaking.
Relax and enjoy the show!

Dr. Wayne dyer ” How to be a no-limit person


If you looked up my ” About ” you’ll already know that I’m a old and big fan of Dr. Wayne Dyer’s lectures.
Twenty two years ago, I discovered his cassettes ( it still existed then 🙂 ) by what people call,
an accident but I know there’s no such thing, it was meant to be.
In a time I needed good and sound advise, I ” found ” his then, new lecture collection, this one. ” How to
be a no limit person “. It would be an understatement to say, it was a revelation. It was much more, it changed
my whole way of thinking about myself, others and life.
Till today, I am ( still ) grateful for the good timing 🙂
It’s not a short video but it is well spent time. He has since, made many more videos but I thought this one is
the easiest to digest for a start.
Every lecture brings you and builds you up to a different level.
I hope you’ll enjoy it!

My first steps into the world of art 2007


I am posting today three of my first sketches ( well, almost, I tried out my hand on faces & profiles too )
Those sketches were very significant to me. They let me fantasize and peak, into a future I thought
could only stay in the domain of dreams 🙂
Have a wonderful day!

Abraham Lincoln sketch 2007 ©copyright2013owpp

Abraham Lincoln sketch 2007
©copyright2013owpp

Greek statue sketch 2007 ©copyright2013owpp

Greek statue sketch 2007
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George Washington sketch 2007 ©copyright2013owpp

George Washington sketch 2007
©copyright2013owpp

Fireworks 2010


Fireworks 2010 ©copyright2013owpp

Fireworks 2010
©copyright2013owpp

Hi everyone!
This painting, as you see, was mostly fun to do. There’s something expressive, intricate yet joyous and free in the works of Jackson Pollock, that’s what appeals to me. Its empowering technique.
What do you think of it?

Chocolate, raisins ( or carob ) sugar free yeast dough roll recipe


©copyright2013owpp

©copyright2013owpp


This recipe is not one of my easiest ( I had to let the dough rise ) but it’s nourishing, it’s a good
unsweetened chocolate roll for recess at school or at work. All in all, I’d say it’s
a recipe worth doing every once in a while.
I use the bread machine on dough program, to mix it and let it rise. It’s quicker, but you can do it
the ” longer “Way 🙂 the only difference with the machine is, that it requires dried yeast.

Enjoy the experience!

The making of... ©copyright2013owpp

The making of…
©copyright2013owpp

Ingredients
———–

1. 325 ml = 10.9 u.s oz Water
2. 3 Eggs
3. 800 gm = 1.764 lb Spelt flour ( or any other )
4. 4 tbsp olive or sesame oil
5. 4 tbsp rice malt ( honey or any other natural sweetener, or 3 tbsp sugar )
6. 2 tsp salt
7. 2 1/4 tsp dried yeast ( or fresh but then you have to prepare it with a few grain of sugar and luke warm water )

©copyright2013owpp

©copyright2013owpp

Ingredients ( to sprinkle on rolled out dough )
———————————————–

1. Carob powder ( or chocolate )
2. Raisins
3. oil
4. Rice malt
5. Cinnamon
6. Poppy seeds
7. Optional: Sesame seeds

©copyright2013owpp

©copyright2013owpp

Method
——

Let it mix and rise, then roll out, cut the dough in four on baking paper, set aside three and roll out the fourth.
Sprinkle carob powder, oil, raisins, rice malt, roll, put on baking paper on baking oven tray.
Take rice malt, dilute it with a bit of water and spread on roll, decorate with poppy seeds, sesame seeds or anything you fancy!

©copyright2013owpp

©copyright2013owpp

You can improvise any filling you want ( eg. sliced apples ) I did part of it with, cinnamon, poppy seeds, rice malt and oil.
Then the last roll I put cocoa, rice malt, oil and raisins.

Put in oven at 150 Degrees Celsius = 302 Degrees Fahrenheit, check after twenty minutes ( I always prefer to be safe than sorry 🙂 )
This time after 30 minutes I cut the roll in two to make sure it wasn’t raw inside.

Enjoy doing it and let me know your results!

©copyright2013owpp

©copyright2013owpp

©copyright2013owpp

©copyright2013owpp