FRESH PRINCESS
Bean to Bar: How to Make Chocolate from Cocoa Beans | Fresh P
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We often think of back to school in terms of supplies: pencils and binders, backpacks and tablets, too often relying on the schools to provide adequate nutrition to fuel those hungry little minds.
I have a special guest for today's Philosophy Friday, Heidi of mindfulyoumindfulme.org, a mindfulness educator and occupational therapist stoped by to chat with us about how to integrate mindfulness around mealtime. Good nutritional choices begin with awareness, when we teach kids how to be present they are more equipped to handle what Heidi calls 'big feelings' allowing them to identify when they are eating for comfort or for nutrition. Attention is a skill and when children are taught you to notice things like how certain foods affect their mood, they can begin to develop a palate for wholesome nutrition foods that fuel their minds and body. When a kid is nourished they are more alert, less distracted and better able to focus on the task at hand. And this doesn't just pertain to growing minds and healthy attitudes toward food in our children, but to us adults whom they look to for modeling. Heidi offers some very specific exercises that we can all practice to bring more awareness into our mealtimes. Back to school is a perfect time to integrate new choices and eating habits into mealtime.
Heidi just started a YouTube channel, SUBSCRIBE to show her your love: goo.gl/rtEmVE
MINDFULNESS RESOURCES
Heidi's website: mindfulyoumindfulme.org
YouTube: goo.gl/rtEmVE
FACEBOOK: goo.gl/94kDix
Heidi @ TED: youtube.com/watch?v=p_c93ohnllo
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Dragonflies eat hundreds of mosquitos and are symbolic representations of those who have crossed over. Watching this cute girl preen herself after washing ashore will forever change how you see these beautiful creatures.
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MUSIC
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300021
Artist: http://incompetech.com
All about bees from a permaculture, no treatment approach. Caught on camera, my bees actually swarming; there are thousands of bees in my garden. The entire event took less than 5 minutes. It was really remarkable to look up and see thousands of bees pouring from my hive and into the garden. This was a swarm that I caught last year, I'll link to that video below. Generally I would have followed them on foot and tried to capture them to instal in an empty hive, but since I was pressure canning, I couldn't leave. Four days later, I found them again, or at least, I think they came home again, this time on the east side of our property, moving into the empty hive that I was hoping to fill. Divine providence? I like to think so. The wisdom of the bees and my interactions with nature seem to become more serendipitous the less I interfere. In this video I talk about my philosophy of beekeeping, and why the hives I have are not beneficial to the bees, how we can learn much about observing bees in the wild and alter our management practices to benefit the bees first, ourselves second. I don't take honey from my bees, but we get plenty cleaning out hives that do not survive the winter. Eventually i'd like to build hives that are habitat hives, thick walled, insulated nest cavities that resemble natural wild nests, but for now, I'll figure out a way to insulate the hives I have. I've also included a little clip from a recent workshop given by Michael Thiel of Gias Bees. Michael is the most influential beekeeper I know.
BEE INFO
Michael's website: http://gaiabees.com
Michael's YouTube channel: goo.gl/XPijEs
A fantastic book on hunting wild bees: goo.gl/BZbEmB
Thomas Seeley's bee books: goo.gl/NK44et
Seeley's research on hive size and swarming effects on mite proliferation: goo.gl/FQ8fju
An interesting video on swarming behavior: goo.gl/LYdOPp
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MUSIC
Frozen Star by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Making Beeswax fabric wraps at home is a rewarding project, not only is it a great way to use up scraps of old cotton, linen or silk fabric, you can recycle old dress shirts and bed sheets giving them new life. These wraps are made using beeswax, pine resin and jojoba oil, they are very sticky and will stick to themselves, holding their shape whether it be adhering to a cereal bowl or wrapping up a sandwich or handful of granola. When you are done using them, simply give them a rinse in warm water and shake dry. I'm giving away three sets of three to those who enter the giveaway.
To enter to WIN THREE BEESWAX WRAPS:
1. SUBSCRIBE
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share this video on social media and leave a comment as to where it was shared. Each SHARE earns you another entry.
To make these at home you'll need:
an old pot and stir stick
beeswax, pine resin and jojoba oil
Everything you need is here: goo.gl/BU2L8m
100% natural fiber fabric: cotton, linen, silk
a piece of craft paper or a paper grocery bag cut open to line your work space. You'll be blotting the wax sheets on this paper.
You can use equal parts beeswax to resin, for extra stick, but I prefer slightly more beeswax in a 1.4:1 ratio, so for every lb of resin you'll want 1.4 lbs of beeswax. The ratio of jojoba oil is .3:1 of your beeswax. So if I'm using 1lb of beeswax, that's 1/3 lb, or 5.3 oz of jojoba oil, for the rest of the world, I used 640g beeswax, 500g resin and 210g jojoba oil for a large batch. Convert to percentages to scale it down for just a few sheets. This amount treated approximately 3 yards of fabric cut into various size pieces. The sizes I find most useful are:
(in inches)
6X6 $3.00
8X8 $3.00
10X10 $4.00
14X14 $6.00
16X16 $8.00 - sold out
20X20 or 20X24 $10.00/$12.00 - sold out
(in centimeters)
15X15
20X20
25x25
35X35
40X40
50X50 or 50X60 for large loaves of bread or party platters
Now you see why I love the metric system so much, it's so easy to calculate and the sizes make much more sense when scaling.
Melt the wax, resin and oil in a pot over LOW heat. Do not leave teh pot unattended; wax has a low flame point and you do NOT want a giant candle on your stove, trust me. Low heat is enough to completely melt the wax without burning you when you touch a corner of the fabric after removing it from the pot.
Once melted dip your small squares of fabric into the pot starting with the smallest first until you get a system that works for you. Carefully remove the dipped fabric allowing it to drip for a few seconds. Work quickly as they dry in seconds. lye flat on your blotting paper and turn over a time or two until your fabric begins to stiffen. It will dry before you finish dipping the second piece. Rotate through this process until you've gotten all of your fabric covered. If you have extra wax, you can pour it into a container to store for another day. simply remelt it when you're ready to make more.
WASH your hands with lotion, soap and water won't touch the wax.
Reuse, gift them to friends, make little bags from them and say goodby to ziplock sandwich bags for good. I LOVE them for storing cheese and covering bowls of leftovers. Let me know how you plan to use them.
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MUSIC
7th Floor Tango
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It has been 7 years since riding Sedona's Hangover Trail. In this video I ride it again, this time with friends and a lot of moral support. Sedona is a world class mountain bike destination, the trail system here is unrivaled. Not only is it one of my favorite places to ride, it's a really sweet little town as well. There are numerous galleries representing countless artists, new agers, fortune tellers, restaurants, cold springs running through an impossibly beautiful landscape of red rock. It you haven't been on a road trip through the southwest, put it on your bucket list. Sedona is an easy place to spend some quality time. The restaurants are wonderful, the people friendly. My favorite restaurant is Elote Cafe, a southwestern inspired take on Mexican cuisine. Jeff Smedstad is a master chef, his food always delights.
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MUSIC
Ghosts of California by Wes Hutchinson
Way Out West by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://www.twinmusicom.org
Kicked Up Pumps by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://audionautix.com
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Here's what GP and I did for 4 days in Vegas. Gambling and shows are not needed when you have friends like these. It was non stop. Ok, here's a hint: there was a wedding, a pull up contest, friends, magical underground springs that sprang into a cave, there was camping in the Mojave Desert, climbing giant sand dunes, kisses, mountain biking and beer swilling, bread making good times. Thank you to our hosts we've never had such a great time in Las Vegas. Ever.
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MUSIC
Acoustic Guitar 1 by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://audionautix.com
Lost Cowboy by Coyote Hearing
The Gunfight by Everete Almond
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But this video isn't really about my inappropriate choice in footwear, as my tribal name could very well be shewhowearsinappropriateshoes, but rather the beauty and majesty of this national park treasure. The footage is driving through a small town in northern California named Murphey's, then over the Sierras and into Yosemite. We spent three days in the park. I was fortunate enough to have the opportunity to take a photography class from the assistant to Ansel Adam's assistant photographer. I include snippets of video from that photography class as well as our experiencing hiking the steep trails up out of the valley. Having recently undergone stem cell injections into my hips, this was my first hike in YEARS. It felt glorious, snow and all.
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MUSIC
Aretes by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100325
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Backed Vibes - Rollin at 5 by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100422
Artist: http://incompetech.com
Big Screen by Silent Partner
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Thank you Victoria from Maine.Homestead.Project, goo.gl/Xc8sSe, for choosing me to carry the torch. Here are 30 mundane and bizarre facts about me. If you've ever had a burning desire to know about my 7 deadly sins, weird animal encounters, first love, the thing I work on DAILY, what I cook when there is only 10 minutes before big people begin eating the little ones, then this video is for you, you sicko. No, just kidding, not really.
FRIENDS
Maine.Homestead.Project: goo.gl/Xc8sSe
Suburban Homestead: goo.gl/H3LQfO
Farmer MeeMaw: goo.gl/Gx2Xi3
Melanie's 30 random facts video from Road to the Farm: goo.gl/3v56D4
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MUSIC
As I Figure - Latinesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100323
Artist: http://incompetech.com
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INGREDIENTS
700g/6 cups all-purpose flour
260g/2 cups graham flour or whole wheat flour
25g/2 teaspoons baking powder
3g/1/2 teaspoon baking soda
11g/ 2 teaspoons sea salt
154g/5.5 oz butter
100g/1/2 cup coconut oil
480g/2 cups buttermilk
170g to 200g/ .85 cup to 1 cup sugar (depending upon your preferred sweetness. I prefer less sugar)
100g/2 large eggs
DIRECTIONS
Sift all of your dry ingredients together (sugar is considered a liquid in baking) and set aside. In a separate bowl combine the buttermilk, eggs and sugar. Whisk well until the sugar dissolves.
Place the butter and coconut oil into the dry ingredients and rub thoroughly until the mixture resembles coarse sand. You want all of the flour to be moistened with the fat. Add in your buttermilk mixture and mix until just combined. Knead 3-4 times to bring your dough into a cohesive mass. Cut into 50-60g/2oz balls, roll between your palms to elongate slightly and stack on end in a 9”X9” baking dish. Bake for 1 hour in a 330°F/165°C oven. Allow to cool for 15 minutes before inverting pan and separating rusks. Pull the rusks apart at the seams lay them out in a single layer on a large sheet pan. Reduce your oven to 240°F/115°C and bake them for 3 hours or until dry all the way through. Flipping each rusk 180° every hour. Allow to cool completely before storing in an air tight container. Enjoy.
To learn how to scale recipes watch this video: goo.gl/56yCV1
To scale the recipe to fit a 1/4 sheet pan I use 1440 total g of flour…the rest of the calculations are your homework.
Percentages are as follows:
100% FLOUR: 75% all-purpose flour, 25% cups graham flour or whole wheat flour
2.6% baking powder
.34% teaspoon baking soda
1% sea salt
16% butter
10.4% coconut oil
50% buttermilk
18-20% sugar (depending upon your preferred sweetness. I prefer less sugar)
10% egg
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MUSIC
Aretes by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100325
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Light Thought var 3 by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://incompetech.com
Park Bench by Gunnar Olsen
C Major Prelude by Bach
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MUSIC
Terminal D by Silent Partner
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MUSIC
As We Go by the 126ers
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Northwest Avalanche Center: nwac.us
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MUSIC
Broken Reality by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Wind Marching for Rain by Puddle of Infinity
Funky Good Time by Doug Maxwell
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MUSIC
NirvanaVEVO by Chris Zabriskie is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://chriszabriskie.com/uvp
Artist: http://chriszabriskie.com
MUSIC
NirvanaVEVO by Chris Zabriskie is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://chriszabriskie.com/uvp
Artist: http://chriszabriskie.com
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MUSIC
Comfortable Mystery 4 - Film Noire by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100535
Artist: http://incompetech.com
Second Nature by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://audionautix.com
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RECIPE
To scale recipe, enter these ratios into soap cal changing the total amount of the oil to fit your container. SoapCalc website: goo.gl/MimcBA
Total oil weight 1 lb/500g
Water as percent of oil weight 34.14 %
Super Fat/Discount 5 %
Lye Concentration 30.097 %
Water : Lye Ratio 2.3226:1
Sat : Unsat Ratio 33 : 67
Iodine 68
INS 149
Pounds Ounces Grams
Water 0.341 5.46 154.85
Lye - NaOH 0.147 2.35 66.67
Soap weight before CP cure or HP cookMore info
1.488 23.81 675.12
Oil/Fat % Pounds Ounces Grams
Coconut Oil 20.00 .200 3.20 90.72
Olive Oil 80.00 0.800 12.80 362.87
Totals 100.00 1.000 16.00 453.59
This Soap Bar’s Quality Range
Ideal This recipe
Hardness 29 - 54 34
Cleansing 12 - 22 20
Conditioning 44 - 69 66
Bubbly 14 - 46 20
Creamy 16 - 48 14
Iodine 41 - 70 68
INS 136 - 165 149
DIRECTIONS
Wear gloves, goggles and cover all of your skin. Freeze coconut milk. Measure out all of your ingredients using a kitchen scale. Get my favorite inexpensive scale here: goo.gl/jcvtJz Outside or under ventilation, slowly add lye to the frozen coconut milk; take 5 minutes to incorporate all of it. Pour the lye mixture into your oils and stir to combine. Begin blending on low in 30 second intervals, stirring without the motor periodically. When light trace is achieved, pour into molds and allow to cure. In the summer I’ve found 22 hours is sufficient, in the colder months 40-48 hours was needed. Remove from molds, cut, if using soap stamps emboss now and stand soaps on end to cure for 6 months, rotating sides for even drying. They will shrink about 10% when fully cured.
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ADDITIONAL LINKS
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MUSIC
Winter Ride by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://www.twinmusicom.org/song/308/winter-ride
Artist: http://www.twinmusicom.org
YouTube is killing my channel either that or their plotting a sinister ploy to disenfranchise small creators who want to create quality content in favor for live feeds and daily bloggers; it's not that daily posters aren't awesome, I have so much respect, but for those of us who put a lot of time into our content to create the best entertainment we can, we've been unfavorably penalized by the new algorithm. It's so sad to see your work being sabotaged. Huge subscriber losses after uploads, subs being unsubscribed, notification not being sent.
For two years I published 150 videos a year, but the past year I've not been motivated to create as doing so I seem to loose more subs than gain. This is my rant or update or heads up, whatever you want to call it. I'm getting discouraged.
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"Homemade Buttermilk Rusks" - youtu.be/qFDr7kbB3_E
Baker's Percentages, Why You Need to Understand Them: goo.gl/zOwyiW
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MUSIC
Words by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://audionautix.com
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LINKS MENTIONED
Books on LOVE and other GOOD READS: goo.gl/QqmaBt
Brené Brown Anatomy of Trust: goo.gl/NQK8jY
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MUSIC
Wigs by Riot
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MUSIC
Court of the Queen - Music to Delight by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100728
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Alchemists Tower - Strings by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100632
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Pasta con ceci, or pasta with chickpeas, is one of those deliciously simple recipes that you can make using just 5 basic ingredients that you likely have in your pantry: pasta, chickpeas, garlic, olive oil, salt and pepper. In this video I show you a few chefs tips to make the best pasta con cici ever: the addition of parmesan rind and how to get the most flavor from your tomato paste. This dish comes together in about 20 minutes and can be scaled up to feed a large family or made as is to serve two. I add freshly grated parmesan cheese and rough chopped parsley as garnish, served with a green salad and you have a delicious healthy plant-based dinner for two. One pot, 5 ingredients, 20 minutes till dinner. This recipe is genius. For the complete recipe visit Food 52: goo.gl/IXiPa3
This video is part of the Frugal Family Food challenge put together by Tangi, The Cavers Wife and Amanda from The Fundamental Home, head over to Frugal Family Food playlist and see more inexpensive ways to feed your family: goo.gl/rkNuCW
Tangi, The Caver’s Wife: goo.gl/0ma5IP
Amanda, The Fundamental Home: goo.gl/G2zs9x
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MUSIC
Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300002
Artist: http://incompetech.com
How to make soup from (almost) any vegetable or Soup 101 is a basic primer on how to make vegetable soups using what you already have in your refrigerator or pantry. Chef Evan shares his process of making delicious soups at home without using a recipe by building flavor through making delicious stock, how to use aromatics and herbs to maximize their flavor and how to decide which vegetables are best in the soup vs. in the stock. He shares his culinary expertise as well as tips on making perfect stock every time and how to use an immersion blender for the creamiest consistency. Learning a few basic chef tips can maximize flavor, reduct the cost by saving costly ingredients as the main focus while using scraps that otherwise might be thrown away to make delicious rich stock or vegetable broth. His tips on how to make delicious vegetable broth have changed how I approach stocks…don’t bother chopping, just toss it in the pot. Share this video with the soup lovers in your life: youtu.be/CNLG41JobDU
Soup Making 101
1. Assess the larder, what do you have to work with?
2. Choose a flavor profile: fragrant herbs, toasted seeds such as cumin/mustard/fenugreeek, fresh bright herbs like parsley and basil, spicy/curry. What are you aiming for?
3. Consistency: chunky, hearty, smooth, brothy
4. Heat your pan/oil/aromatics
5. Cooking method: brown, roast, sweat, poach
6. Liquids: broth, water, juice, cream, purees
7. Meld flavors, cook together just enough to bring everything together.
8. Add creams/herbs/acid
9. Taste and make any minor adjustments
10. Blend if doing so
11. Garnish, go wild here. Garnish a tomato soup with 'cheese sandwich croutons' a vegetable soup with pesto, a squash soup with yogurt and chili, etc.
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MUSIC
Dub Eastern by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200046
Artist: http://incompetech.com
The best rice dish ever has got to be Yotam Ottolenghi's mejadra, or as some know it mujaddera, or simply as lentils and rice. It's an easy plant based recipe where lentils and rice are cooked with spices and served under a mountain of fried onions. What's not to love? In this video I show you how to make mejadra using a recipe from Otolenghi's book, Jerusalem. His signature style is to take a classic recipe and breath new life into it, here he does that by adding coriander seed, cumin seed, allspice, turmeric and cinnamon. What I love most about this dish is that it is so economical, using pantry staples while being exotic at the same time. In this video I show you how to fry perfect onions every time and which rice is best for making mejadra. I serve mejadra with a simple dollop of yogurt or a simple cucumber salad made of cucumbers, garlic, red onion, cilantro and a little lemon juice. The fresh sour salad pairs beautifully with the earthy warm lentils and chewy sweet fried onions. This dish is not only delicious, it's healthy as lentils are packed with plant-based protein and loads of fiber. If you enjoy this recipe, please leave a comment and subscribe for more like this. Not only do you learn how to cook this dish, but you learn why technique matters when making simple food delicious. This is a recipe the whole family will love, and to me that’s comfort food at it’s very best. The entire recipe is here: goo.gl/tGUO3V (I make one change and that is to reduce the coriander seed to 1 tablespoon, I find 1 1/2 to over power the dish a bit.)
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MUSIC
East of Tunesia by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100246
Artist: http://incompetech.com/Balzan Groove
Balzan Groove - Vadodara by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Here's a video of that gorgeous woman who taught me inner light: goo.gl/GFYqbK
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This English toffee recipe is so easy and so delicious, it might be the best I've ever had. The best part is that it comes together in one pan, you can cover it with chocolate and nuts, or leave it plain. You don't need a candy thermometer, just a watchful eye and a sense of color. This is an old family recipe that I make every year for the holidays, Christmas just isn't the same without this simple almond toffee. For those of you who love Almond Roca, this is exactly like it, but better.
Almond Butter Crunch
INGREDIENTS
2 cups slivered almonds
1 cup butter
1 cup sugar
2 tablespoons invert sugar/Lyle’s Golden syrup or corn syrup
9-12oz/3/4 bars good quality dark chocolate, I prefer 70% or darker, chopped
2-3 cups walnuts, chopped finely
DIRECTIONS
Line a 1/2 sheet pan with parchment and butter it. Set aside. In a large saucepan combine the butter, sugar, corn syrup and almonds. Cover it with a lid and cook over medium heat until butter is melted. Stir or swirl the mixture just as much as you need to keep the nuts from browning on the bottom of the pan. Once it starts to boil, don't stir, just swirl (or flip as I do, careful it’s hot). Once it boils continue biting for 5-6 minutes. You want a golden color with some toasted almonds, but not dark brown like you do for caramel, it’s a natural leather color. The end temperature will be between 300-310F/149-155C. Immediately spread the toffee out onto your buttered sheet, even it out with a rubber scraper.
Cover the toffee with the chocolate and let it set for 3-4 minutes to melt. Once the chocolate is all glassy and melted, spread it out and cover the entire surface with chopped walnuts. That’s it. Cool in the refrigerator for 20 minutes before breaking into shards. Store cooled toffee in a sealed container.
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MUSIC
Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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This is the best ginger cookie recipe I've had yet. These cookies are soft, tender and deliciously gingery. You can add more ginger by including crystallized ginger available here: goo.gl/bdSSfu but they are just as good without it. For me gingerbread is the taste of Christmas and since these cookies freeze beautiful, they are a wonderful recipe to include on your Christmas or holiday cookie tray.
Gingerbread Molasses Crinkle Cookies
INGREDIENTS
1 stick (1/2 cup) unsalted butter, softened1/2 cup vegetable shortening
3/4 cups sugar
3/4 cup dark brown sugar + more for coating
1/2 cup unsulfured molasses2 large eggs
4 cups all-purpose flour1/2 teaspoon salt2 1/4 teaspoons baking soda
1 tablespoons ground ginger
1 1/4 teaspoons ground cloves
1 1/4 teaspoons cinnamon
DIRECTIONS
Preheat oven to 325°F. Lightly grease 2 large baking sheets.
In a large bowl sift together flour, salt, baking soda, ginger, cloves, and cinnamon.
In another large bowl with an electric mixer beat together butter, shortening and both sugars until light and fluffy and beat in molasses. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture until just combined.
In a small shallow bowl put 1/2 cup brown sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart.
Bake cookies in batches in middle of the oven 13 1/2 -15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool. Makes around two dozen cookies.
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This week's haps: His goal was to get through the winter without buying one of these. I called it the jankiest toy ever. But hey, whatever floats your boat over snow right? I get winter toys, if they help you love winter, then fill up the garage. Winter is playtime. I on the other hand, got the BEST 'toy' EVER and she needs a new name. Can you help me name her?
My dear girlfriend is visiting for Hanukkah, so a couple of us got together over chili and cornbread, merriment and dancing.
Birdie Sanders and Eggnog experienced snow for the first time in their young lives. I went 'quail hunting' and fed our local hummingbirds. We also found a perfect Christmas tree claimed, partially, in a landslide. The best part? It has CONES!
Subscribers response needed.
1. Choose a name for the kitty.
2. Would YOU like to see more week in review style videos of everyday life?
3. What Christmas/Hanukkah recipe would YOU like to see me make this week?
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MUSIC
Angels We Have Heard by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?collection=004&page=1
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You're free to use this song and monetize your video, but you must include the following in your video description:
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100368
Artist: http://incompetech.com
Opinion vs. judgment, how do they differ? Do our opinions shape our world view? Do they shape how we interact with each other? Do they define us? Do they define others? Is a judgment a prejudice? How do they alter our sense of truth? How do we form judgments? Is there a way to become less judgmental? What is compassion? How do you become compassionate? Brené Brown defined compassion as perspective taking, how do you define it? These are some of the questions posed in this week's Philosophy Friday video. Your thoughts are very much appreciated, so add your voice to the dialog, interact with one another, get the conversation going. You are welcomed here.
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MUSIC
Dub Eastern by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Marshmallows
Makes approximately 48 gluten-free marshmallows
INGREDIENTS
1 1/2 cup/333g water, divided
1/4 cup/40g unflavored gelatin
2 1/2 cup/500g granulated sugar
1 cup/319g light corn syrup/invert sugar (instructions for inverting sugar: goo.gl/jC1gla)
1 vanilla bean, split and scraped
1-2tablespoons pure vanilla extract
Confectioners’ sugar/cornstarch (for dusting):
1/4 cup/31g powder sugar
1/4 cup/28g cornstarch
DIRECTIONS
Pour 3/4 cup/167g water into the bowl of a stand mixer fitted with the whisk and sprinkle with gelatin to bloom, 5-8 minutes.
Place 3/4 cup/167g water, sugar and corn syrup in a large saucepan and bring to a boil.When the temperature reaches 240F/115C, remove fro heat.
Mix water-gelatin mixture on low speed and slowly stream hot syrup down the sides of the mixing bowl. Add vanilla, bean seeds and extract. When the syrup is fully incorporated, increase the speed to high. Whip mixture until thick and nearly room temperature, 12-15 minutes. While marshmallow mixture is whipping, prepare a 9X13” or 10”sq baking mold/pan by coating it lightly with oil. Sift together the powdered sugar and the cornstarch in a small bowl, generously dust coated pan with 1/2 the mixture. Coat your hand and rubber scrapper in oil, pour and scrape marshmallow mixture into pan. Smooth out, dust the top with the remaining powdered sugar mixture. Cover with plastic wrap and let sit for 4 hours before cutting. Turn marshmallows onto parchment and cut into desired shapes. Dust the sides with he remaining powdered sugar-starch mixture. Store in an airtight container for two weeks for optimal freshness.
Adapted from the WONDERFUL book Little Flower Baking by Christine Moore (Prospect Park Books, 2016)
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MUSIC
Deck the Halls by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100263
Artist: http://incompetech.com
Grams’ 4 Star Caramel Corn
6 quarts/200g popped corn
1 cup/227g salted butter
2 cups/440g brown sugar (light or dark)
1/2 cup/110g invert sugar (recipe below) such as Lyle’s Golden Syrup
1 slightly rounded teaspoon salt
1/2 teaspoon baking soda (added once removed from heat)
Heat your oven to 250F/120C. Pop your corn over medium high heat. Place popped corn in a large metal bowl and keep it in the oven to stay warm. In a large saucepan over medium high heat melt your butter, sugars and salt. Stir continuously to dissolve the sugar. Once the mixture starts to boil, stop stirring. Cook to 248F/120C. Remove from heat, stir in baking soda until well combined. Pour over your warmed pop corn, stir carefully so as not to break up the kernels. Mix well. Return to the oven for 45-50 minutes, stir ever 15 minutes. Cool. Store in an airtight container.
My Grams’ note reads: “I hope you enjoy this, I think this is the best I’ve ever eaten, that’s why I put the four stars in the top corner of the card.” Maxine Crone
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MUSIC
Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100270
Artist: http://incompetech.com
You are all going to be so jealous when you hear my new news. Not only is her new cabin darling, the vineyard setting, the swimming pond, the teepees, the pear orchard and those luscious grapes (they were so delicious). This place is a winemaker/jam maker's dream come true. Not to mention she's only one mile down the road nestled into my favorite orchard in the valley. This VLOG is with one of my dearest friends, Mo, aka MoMo, as we stroll through a picturesque Oregon Vineyard in the autumn.
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MUSIC
Digya by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Eagle Rock by Wes Hutchinson
Easy Lemon by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Elderberry Tonic is your best herbal defense against cold and flu season. Recommended dosage: 1 teaspoon a day of this phytonutrient, antioxidant rich syrup as prevention for colds and flu, 4-5 tablespoons a day if symptoms arise. Made with wild elderberries and raw honey it also serves as a wonderful healthy cough syrup. I use it as I do honey, spooned over plain yogurt, drizzles over pancakes/waffles/granola, roasted pears or a natural sweetener in smoothies, tea or warm milk. However you take this immune boosting elixer, I guarantee that it will be the best tasting natural 'remedy' you've ever had. Fermentation give this antioxidant rich syrup an extra probiotic kick so once again, let food by thy medicine. Natural treatments, which are preventative, are the best recipe for good health.
Norwegian elderberry study: goo.gl/UuM1By
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MUSIC
Atlantean Twilight by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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This wonderful Wild Hungarian Mushroom Soup recipe is not only tasty, it's: simple, delicious, vegan, dairy-free, gluten-free, paleo and grain-free. It's kind of the perfect food, a one bowl meal. I use a combination of mushrooms: shitaki, crimini and chanterelle, but don't let this limit you, use any kind of wild mushroom, a combination of various mushrooms or simply white the white button mushrooms that are readily available. This recipe is so simple coming together in just over 30 minutes.The soup gets better with age, so I suggest you make the full recipe and enjoy it throughout the week. It's kind of a perfect food, rich, delicious, plant based and so good for you. The 'cream' comes from a mixture of pureed sunflower seeds and raw cashews proving a rich creamy base that is high in vitamin E and important trace minerals such as magnesium, copper and phosphorus. Quick, easy recipes that are high in plant-based protein are the perfect one bowl meal to get you through winter.
Read up on the health benefits of shitaki mushrooms: goo.gl/Rrfwb
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Hungarian Mushroom Soup
INGREDIENTS
2 cups mushrooms, chopped (I use more)
4 onions - chopped
1 1/2 cups celery, chopped (I use more)
1 tablespoon olive oil
1 cup cashews
1 1/2 cups water
1 cup sunflower seeds
2 cups water
1 tablespoon dill weed
1 1/2 tablespoons paprika
2 1/4 - 3 teaspoons salt - to taste
2 tablespoons Beef Style Seasoning* - to taste (recipe below)
1 bunch pasrsley, chopped
1/4 cup nutritional yeast
1 tablespoon lemon juice
Water or stock to cover
DIRECTIONS
In a large pot sauté the mushrooms, onions, and celery in oil or water over medium heat until translucent, 3-4 minutes. Blend the nuts/seeds with water until very smooth. Combine with the sautéed vegetables. Add seasonings and simmer for 20 minutes. Add parsley, nutritional yeast and lemon juice, adjust seasoning to taste and enjoy.
Adapted from Mother’s Marketplace: http://mothersmarketplace.net/deli.asp
*Beef Style Seasoning can be ordered online from Mother’s Marketplace or you can make your own.
Beef Style Seasoning
INGREDIENTS
12 bay leaves
1 cup Italian seasoning
1/4 cup dried coriander
1/4 cup dried sage
1/2 cup garlic granules
1 1/2 cups onion granules
1 1/4 cups salt
1/2 cup celery seeds
2 cups dried green pepper
2 cups dried red pepper
1 1/3 tablespoons paprika
1/2 cup sucanat, or unrefined sugar
4 cups nutritional yeast
1/4 cup Herbamare brand herbed sea salt
2 cups dried parsley
DIRECTIONS
Blend all ingredients into a fine powder. Store in a sealed container. Use as you would beef bouillon. It’s great as a coating for tofu as well.
MUSIC
Hookah Bar by Silent Partner
Saying goodbye to summer is always bittersweet; the end of kiteboarding and lazing on the beach, friends whom we only see when we travel to the coast, the ease of summertime. What I don't miss is the hectic 'get it now or you'll miss it' feeling that's woven into every summer day, the carpe diem that accompanies a fleeting season. I miss the impromptu get togethers of summer, but I welcome the introspection and quiet turning inward of fall. This VLOG is from our last day on the Oregon Coast, an impromptu dinner party with friends to celebrate the end of summer. I show you how to make one of my favorite lentil dishes, French green lentils with celery and orange, a simple lentil dish that can be eaten cold as a salad or warm as a side dish, either way It's delicious. Cooking vegetarian or plant based recipes in the camper is easy when you have a few basic skills. This lentil dish is great as an accompaniment to seafood or as I serve it here, with a green tomato frittata or spooned over a big green salad with bread.
The mighty Pacific Ocean pulses through my veins, I feel it's rhythms within. It's what I miss the most, but come springtime, it's what I look forward to more than anything else. That cold salty sea is as much a part of me as any piece of land could ever be. It's where I'll return to someday, and likely where I came from.
My FAVORITE lentil recipe: goo.gl/IJmwh0
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MUSIC
Vacation Uke by ALBIS
Tidal Wave by Silent Partner
Pressure by Riot
Pina Colada by Silent Partner
This might not be the nerdiest thing I've ever done, but it's one of them, or maybe it's just a sign of settling into middle age and geeking out with other like minded fruit enthusiasts, but whatever it is: Sign. Me. Up. In this VLOG I dig into the permaculture idea of integrating fruit trees into the landscape whether you have a small farm or a large garden, matters not, we could all benefit from adding more edible plants and trees into our landscape design. As a cook, I'm concerned with the qualities of each of the fruits I plant, so being able to taste each variety before deciding upon which trees to purchase was huge. I'll be grafting scion wood in the spring, and preparing the soil for my new apple, pear, persimmon and fig trees. Watch this video to see which are my FAVORITE varieties of apples, pears, and grapes as they are the ones that will be planted in my garden. How to tips, and a brief education of soil will be in a forthcoming video. You don't need a bunch of property to farm, you can start farming on an city plot. Just decide what you want and start planting because biodiversity matters.
MY FAVORITE APPLE & PEAR VARIETIES
Calville Blanc D'Hiver - (s) firm tart, cooking, fresh eating
Bramley's Seedling - (ps) firm tart, high acid for cider or juice, sauce
Esopus Spitzenburg - (s) firm tart, fresh eating, cider, baking
Golden Russet - (s) firm sweet/tart, fresh eating, sauce, cider, storage
Northern Spy - (s) firm tar, baking (pies specifically), fresh eating
Ashmead's Kernel - (s) firm tart, fresh eating, juice, drying, cider
Belle de Boskoop - (s) crisp sweet, aromatic, fresh eating, juice, cooking
Rubens - (s) crisp sweet, aromatic, fresh eating, juice
Wickson Crab apple - (s) firm sweet/tart, sweet, cider, juice, pectin stock, fresh eating, cooking
Willie's Sharp - (s) firm tart, cider, juice, fresh eating
D'Arcy Spice apple - (ps) crisp sweet aromatic, juice, fresh eating, cooking
Zabergau Renette - (s) crisp sweet, aromatic, fresh eating, a good cheese apple, juice
(s) = Spur, (ps)= partial spur, (t)=tip bearing
For a complete list click here: goo.gl/4u1aox
Profile your favorite apple here: orangepippin.com
This fantastic event was put on by the Home Orchard Society: http://www.homeorchardsociety.org
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MUSIC
Bass Walker - Film Noir by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Comic Plodding - Silent Film Dark by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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If you are struggling, listen to one of my most favorite songs: goo.gl/cL8ECf
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MUSIC
Luminous Rain by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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MUSIC
Bounce House by Silent Partner
Backed Vibes - Rollin at 5 by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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MUSIC
Atlantean Twilight by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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As We Go by the 126ers
At Rest - Romance by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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PS: That conversion was 40'=13M, NOT 33.
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The Heirloom Expo: http://theheirloomexpo.com
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MUSIC
Gymnopedie no 1 by Satie
Gymnopedie no 3 by Wahneta Meixsell
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Environmental Working Group (product safety database): www.ewg.org
Stacy Malkan, Gary Ruskin and Carey Gillam: www.usrtk.org
Vani Hari aka FOOD BABE: http://foodbabe.com
Heirloom Expo: http://theheirloomexpo.com
Baker Creek Heirloom Seeds: http://www.rareseeds.com
Rogue Creamery: http://www.roguecreamery.com/store
Lille Belle Farms Chocolate: http://www.lilliebellefarms.com
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MUSIC
Banjo Hop by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://audionautix.com
Guts and Bourbon by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Alto Loma Terrace by Wes Hutchinson
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MUSIC
RECIPE
Wholegrain Beer Mustard with Fresh Hops
3/4 cup brown mustard seeds
1/3 cup yellow mustard seeds
1 cup hoppy bear
A handful of fresh hops soaked in 2/3 cup raw apple cider vinegar
2 cloves garlic
2 tablespoons brown sugar, maple sugar or sucanat
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
Juice of one lemon
DAY 1
Soak the mustard seeds in the beer and refrigerate overnight. Infuse the vinegar by soaking the hops in the vinegar overnight.
DAY 2
Place all of the ingredients into the bowl of a food processor (or blender) and process for several minutes or until you get your desired consistency.
Sterilize 3 half-pint jars, lids and bands by boiling them for 5 minutes. Fill them with mustard, wipe the rim and cover with lids and seal with bands. Keep refrigerated. This mustard needs 2 months for the flavors to develop b
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MUSIC
Cool Vibes - Film Noire by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Parts + Labor: http://www.parts-labour.com
Parts + Labour Instagram: instagram.com/partslabour
More on Medina Cafe's famous waffles: goo.gl/IzsLnJ
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Vancouver restaurant recommendations:
Bao Bei in China Town
Happy Spot Cafe for noodles
The Birds and the Beets for coffee
Ask for Louigi for weekend brunch
Chambar for a fancy lunch
DAVIDsTEA for tea
MUSIC
Arcadia - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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Long Stroll by Kevin MacLeod
Ex Boxer by Riot
Dub Eastern by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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MUSIC
At Rest - Romance by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
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MUSIC
Happy Boy End Theme by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100648
Artist: http://incompetech.com
Hold on a Minute by Silent Partner
Greko Sketch by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100389
Artist: http://incompetech.com
Words by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://audionautix.com
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Contact Fresh P - freshprincesscooks@gmail.com
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MUSIC
At The Shore - The Dark Contenent by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100770
Artist: http://incompetech.com
Hidden Agenda by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200102
Artist: http://incompetech.com
Daybreak by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100266
Artist: http://incompetech.com
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WATCH MORE FRESH P
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“Philosophy” - goo.gl/xd7dlI
My Cooks Tools - www.shopfreshp.com
My Favorite Cookbooks - http://goo.gl/mv9SLu
My Amazon Store - www.shopfreshp.com
Contact Fresh P - freshprincesscooks@gmail.com
SOCIAL NETWORKS
Facebook: goo.gl/KrScu5
Pinterest: pinterest.com/freshpcooks
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MUSIC
SUBSCRIBE: http://goo.gl/3tcyil
WATCH MORE FRESH P
“Recent Uploads” - goo.gl/9OTdHH
“Cooking” - goo.gl/fe3J44
“How To…” - goo.gl/wL2nfk
“Play VLOG” - goo.gl/L5HXYB
“Philosophy” - goo.gl/xd7dlI
My Cooks Tools - www.shopfreshp.com
My Favorite Cookbooks - http://goo.gl/mv9SLu
My Amazon Store - www.shopfreshp.com
Contact Fresh P - freshprincesscooks@gmail.com
Elephant's Tomato Orange Soup: http://www.food.com/recipe/elephant-deli-tomato-orange-soup-very-quick-278893
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MUSIC
Autumn Day by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100765
Artist: http://incompetech.com unboxing farming recipes
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“Philosophy” - goo.gl/xd7dlI
ADDITIONAL LINKS
Kaizen.Zone business coaching: http://kaizen.zone/
Samantha's (brand new!) YouTube channel: http://goo.gl/0THXBK
(show her some LOOOVE)
The complete recipe here: http://goo.gl/X3q5Fu
The history of this recipe here: http://goo.gl/VBORzs
Balch Hotel: http://www.balchhotel.com
My Cooks Tools - www.shopfreshp.com
My Favorite Cookbooks - http://goo.gl/mv9SLu
My Amazon Store - www.shopfreshp.com
Contact Fresh P - freshprincesscooks@gmail.com
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Facebook: goo.gl/KrScu5
Pinterest: pinterest.com/freshpcooks
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MUSIC
Avocado Street by Wes Hutchinson
Backyard Vibes by Kevin MacLeod
Side Path by Kevin MacLeod