A few nice how to remove eye make up images I found:
Wile E. Coyote – ACME, The Name You Can Trust! … Great summertime recipes for a barbecue party (2011) …item 2.. Summer Fruit Desserts (Jul 5th, 2012) …
Image by marsmet541
Enjoy the fruits of summer desserts with Strawberry Shortcake, Raspberry Sorbet, Plum Upside-Down Cake and Lemon Meringue Pie.
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……..***** All images are copyrighted by their respective authors …….
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What's more American than apple pie? These are a lighter alternative to the traditional apple pie. Caramelized apple pie filling is sandwiched between creamy "apple pie" whipped cream. Topped with a cinnamon granola crunch and patriotic decorations, you're ready for Fourth of July fireworks with dessert in hand!
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…..item 1)…. aish.com … www.aish.com/f/r … HOME FAMILY COOKING CORNER …
A July 4th Barbecue
Great summertime recipes for a barbecue party.
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img code photo … A July 4th Barbecue
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June 28, 2011 / 26 Sivan 5771
by Sharon Matten
www.aish.com/f/r/A_July_4th_Barbecue.html
Happy Birthday America!
Although the ideal place for Jewish people to live is Israel, a lot of us live in America. Celebrating July 4th gives us an opportunity to give appreciative recognition to the country that gives us significant religious freedom. It also gives us a great excuse to have friends and family over for a barbecue party! Our family loves to grill all year round, but the middle of the summer weather makes it much more fun. While the Designated Griller grills the food, the kids run in the sprinkler, color with chalk, and play catch while the grownups run in the sprinkler, color with chalk, and play catch! Just kidding…although it is a great time for everyone to kick back and enjoy each others company while eating great and healthy food.
All the recipes I'm going to share with you are also great for friends and family that are GFE's (Gluten Free Eaters).
I hope you enjoy these summertime recipes.
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img code photo…LIGHT POTATO SALAD WITH CORN AND PARSLEY
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***** LIGHT POTATO SALAD WITH CORN AND PARSLEY
My mother-in-law, the nutritionist, gave me this terrific recipe which takes the traditional potato salad and makes it lighter. No mayonnaise, but packed with delicious and healthy corn and fresh parsley from the garden, this recipe is a barbecue favorite.
You can use large or small potatoes. I have even seen an assortment of multicolored small potatoes (purple!) in the store, which would make for an unusual, and colorful, summer salad! You can also use 20 ounces of canned corn instead of the frozen variety – whatever you have on hand!
2 pounds potatoes (approximately 4 large)
½ cup fresh parsley, chopped
¼ cup green onions, sliced
2 tablespoons olive oil
¼ cup lemon juice
½ teaspoon salt (or more to taste)
1 dash garlic powder
1 dash black pepper
1 pound frozen corn, defrosted
In a large stockpot, cover the potatoes with water and cook for 20-30 minutes until fork tender. Remove from water and let cool.
Cut the cooled potatoes into 1 inch cubes. You can leave the peel on for a healthier and more rustic salad. Place into a large bowl. Add the remaining ingredients. Toss to combine. Refrigerate for at least 30 minutes to let the flavors of the salad blend. Serve to your favorite barbecue guests!
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img code photo…..SWEET POTATO SALAD WITH LIME JUICE
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***** SWEET POTATO SALAD WITH LIME JUICE
Although I serve it year round, this is one of my personal favorite potato salads. It gets its crunch from sweet apples, healthy celery, and flavorful chopped pecans.
2 pounds sweet potatoes (about 4 large)
¼ cup limes juice
2 large apples, peeled and diced
2 stalks celery, thinly sliced
6 ounces pecans, chopped
½ cup lowfat mayonnaise
¼ cup light brown sugar
Place the potatoes in a pot with enough water to cover the potatoes and cook for 20-30 minutes until fork tender. Remove from water and let cool.
Drain potatoes and allow them to cool enough to peel. Cut into 1 inch cubes. Place in a mixing bowl and sprinkle with lime juice. Add the diced apples, celery and nuts to the potatoes. Add enough mayonnaise to coat well. Chill before serving.
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img code photo……..GRILLED HAMBURGER CAKE
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***** GRILLED HAMBURGER CAKE
What's a birthday party without a cake? Who would expect a GRILLED HAMBURGER CAKE? This surprise cake is one of the highlights of the Fourth of July celebration. Yes, you read that right! Two huge grilled hamburgers "frosted" with smooth mashed potatoes and decorated with drizzled ketchup or barbecue sauce. This "cake" combines two of my favorite activities – grilling and cake decorating.
For more information about this recipe go to www.koshereveryday.com
3 pounds ground beef
¼ cup barbecue sauce
7 cups instant dried mashed potatoes
¼ cup chicken consume mix
4 tablespoons margarine
1 tablespoon onion powder
10 cups boiling water
ketchup for garnish
Heat grill to medium heat. Divide beef into two. Form two large patties from the ground beef. Grill until cooked through, flipping once – around 10 minutes. Spread barbecue sauce on burgers during grilling.
Remove from grill.
While the beef is cooking prepare the potatoes. Combine all the dry ingredients until thoroughly mixed. Add boiling water and margarine and stir until completely smooth.
Place one of the patties on a large heat-proof plate. Cover generously with mashed potatoes and smooth. Top with the next patty. "Frost" the layers with rest of the potatoes. You can use a pastry bag to pipe borders and decorations on the "cake", and can make a "ridged" edge by running a serrated knife along the outside of the "frosted cake". Drizzle ketchup along the edge of the cake for additional decoration.
Slice and serve warm to your surprised guests!
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img code photo … APPLE PIE PARFAITS with HOMEMADE CRUNCHY TOPPING
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***** APPLE PIE PARFAITS with HOMEMADE CRUNCHY TOPPING
What's more American than apple pie? These are a lighter alternative to the traditional apple pie.
Caramelized apple pie filling is sandwiched between creamy "apple pie" whipped cream. Topped with a cinnamon granola crunch and patriotic decorations, you're ready for Fourth of July fireworks with dessert in hand!
If you don't have fancy parfait glasses, use clear plastic cups, or just scoop this delicious dessert into bowls. If you don't have time to peel and cook the apples or to make the home made granola topping, you can use store bought apple pie filling and granola – but the home made version is way better! For the GFE – omit the crunch topping and replace with a gluten free store bought variety.
8 large apples, cored, peeled, and thinly sliced
2 tablespoons lemon juice
2 tablespoons margarine
¼ cup sugar
¼ cup brown sugar
2 teaspoons cinnamon
½ cup cold water
1 tablespoon corn starch
1 teaspoon pure vanilla extract
3 cups pareve heavy whipping cream
1 teaspoon pure vanilla extract
2 cups rolled oats
4 tablespoons margarine
¼ cup brown sugar
2 tablespoons flour
¼ cup chopped pecans, toasted
1 teaspoon cinnamon
non-stick vegetable spray
Preheat oven to 350° F. Cover a large cookie sheet with aluminum foil, then spray with non-stick vegetable spray. In a medium bowl combine the rolled oats, margarine, brown sugar, flour and chopped pecans. Blend together with a fork until only small lumps remain. Spread out on the prepared cookie sheet and bake for 15 minutes, tossing occasionally, until golden brown. Set aside to cool.
In a large bowl, coat the apple slices with the lemon juice. Melt the margarine in a large skillet, over medium-high heat,. Add the apples, sugar, and brown sugar, and cinnamon and sauté until the apples are soft and caramelized, about 25-30 minutes.
In a small bowl or measuring cup combine the cold water, corn starch, and vanilla. Stir until the corn starch is completely dissolved. Add to the apples and cook over medium heat until the liquid thickens. Set aside and cool completely.
Remove 1/3 of the apple mixture, and place in the bowl of a food processor and pulse until coarsely ground. In the bowl of an electric mixer, whip the cream until stiff peaks form. Blend in the processed apples, thoroughly combining.
Layer the cream and apples in large parfait cups (cream, apples, cream). Top with crunchy toppings and additional decorations. Makes 12 large parfaits.
Note: You can use 2 cups of whipping cream instead of 3 for a cream with more apple flavor.
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…..item 2)…. ORTHODOX UNION … www.ou.org/life/food/recipes … Summer Fruit Desserts
By Alison Barnett | Jul 5th, 2012
www.ou.org/life/food/recipes/summer-fruit-desserts-alison…
Please note: Alison Barnett is a freelance kosher food writer and chef. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.
One of my favorite things to do during the summer is go berry picking. Born and raised in Ohio, fruit picking is "the thing to do!" Drive 15 minutes, park at a farm and pick all the fresh strawberries you desire. Most of the time I consumed more in the field than collected in my basket.
Once the berries were picked, we would drive home and bake a strawberry shortcake or eat them fresh with a little whipped cream. Sometimes I would wonder why we would even do anything to the fruit. Fruit is naturally sweet and when you pick them at just the right moment, you wonder how something so simple could be so delicious.
Fresh fruit is so plentiful during the summer months, so take advantage! If you can't go picking, go to farmers markets or buy only locally grown produce for the most natural and delicious tasting fruit you will ever eat.
While in my non–kosher culinary school, I remember one of the hardest moments was not being able to take a bite of the fruit tarts and cakes. I would grab an apple and a few berries and eat them raw as everyone else ate the baked and cooked delicacies. So as much as I preach eating fresh fruit, there's really nothing like an upside down cake, a lemon meringue pie or raspberry ice cream staring you in the face and teasing you with their tantalizing smells. I vowed I would recreate the most loved of those recipes, as judged by my classmates and my sense of smell, and adapt them to my kosher lifestyle.
Enjoy the fruits of summer desserts with Strawberry Shortcake, Raspberry Sorbet, Plum Upside-Down Cake and Lemon Meringue Pie.
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—– Strawberry Shortcake (dairy)
Strawberry Shortcake, a must–have for my older sisters birthday and debuted in the Ohio State Fair, this cake is the shortcakes of shortcake! One bite of this and your eyes will roll back in pure happiness.
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img code photo … Strawberry Shortcake (dairy)
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Servings: 10
Ingredients:
Cake:
1/2 cup butter
1 cup sugar
1 1/2 cup all-purpose flour
1/2 cup milk
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
Whipped Cream Frosting and Filling:
6 cups strawberries, sliced
16 ounces of whipping cream
2–3 teaspoons sugar
2 teaspoons vanilla extract
Directions:
Preheat Oven to 350. Grease and flour two 8−inch round cake pans.
In a large bowl, with mixer at low speed, beat butter and sugar till light and fluffy, about 5 minutes. Reduce speed to low and add the rest of the ingredients. Beat 2 minutes on high.
Spoon batter into pans and bake for 25-30 minutes, until toothpick comes out clean. Let cool completely.
Whip the cream, sugar and vanilla. Mix 1/4 of the cream with 4 cups of sliced berries. Put in the middle of the two cakes. Spread the rest of the whipped cream on top of the cake and garnish with the rest of the strawberries.
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—– Raspberry Sorbet (pareve)
I believe is keeping it fresh and healthy during the summer. This raspberry sorbet is made with avocado, making it naturally dairy-free and oh-so creamy. I recommend serving this straight from the food processor to your bowl.
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img code photo … Raspberry Sorbet (pareve)
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Servings: 2 – 4
Ingredients:
1 avocado
1 lime, juiced
2 cup frozen raspberries*
1 teaspoon vanilla extract
1 cup water
1 cup sugar
Directions:
In a food processor, process avocado, berries, lime and vanilla.
Combine water and sugar in a pan and simmer on stove till sugar dissolves and creates a simple syrup. Pour the simple syrup** into the food processor and process till smooth.
Serve immediately or freeze for later.
*Any fruit may be used for the sorbet.
**If you don't like the sorbet as sweet, you can use half of the simple syrup.
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—– Plum Upside-Down Cake (pareve)
Do you know someone with a sweet tooth? Look no further! This dense and moist cake plays balances so perfectly with the tart plums. Make it your own by replacing the plums with any fruit you would like. I want to try cherry next!
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img code photo … Plum Upside-Down Cake (pareve)
www.ou.org/life/files/A.-Barnett-Plum-Pie.jpg
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Servings: 10 – 12
Ingredients:
4 ounces Earth Balance non-dairy Natural Buttery Spread
10 ounces cake flour
3 teaspoons baking powder
1/2 teaspoon salt
12 ounces sugar
2 teaspoons lemon zest
4 fluid ounces egg whites
10 fluid ounces almond milk
light brown sugar, for dusting
5 plums, sliced in half, pit removed and sliced thinly
Directions:
Preheat oven to 375. Spray a springform pan and cut out a piece of parchment paper to fit the bottom of the pan.
Mix the flour, baking powder and salt in a bowl. Using an electric mixer, beat the sugar and butter together until light. Beat in lemon zest.
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In another bowl, whisk egg whites and milk. Beat in the flour mixture and milk- egg white mixture, alternating, ending with flour mixture. Beat till smooth and scrape down bowl after each addition.
Sprinkle just enough brown sugar to cover the bottom of the springform pan. Putthe fruit on top of the brown sugar, covering the entire bottom of the pan. Pour the batter into the pan and bake for 45-60 minutes till toothpick comes out clean.
Cool, release the spring form pan and serve bottoms up.
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—– Lemon Meringue Pie (pareve)
One day, in a very tiny apartment in NYC, my sister and I were enjoying a fabulous piece of fresh lemon meringue pie. Savoring each bite, we thought, "It doesn't get better than this!" The tangy lemon filling, contrasted by the sweet meringue top, finished off by the flaky buttery crust. Suddenly an idea popped in our heads: The only way this could be any better was if it were FROZEN! Genius! It might be a Barnett thing, but the rule is, (almost) any dessert is better frozen.
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img code photo … Lemon Meringue Pie (pareve)
www.ou.org/life/files/A.-Barnett-Lemon-Meringue-Pie.jpg
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Servings: 9 – 12 bars
Ingredients:
Pastry for single pie crust [see recipe below]
3/4 cup fresh lemon juice (5 lemons)
1 tablespoon zested lemon peel (1 lemon) 1/3 cup cornstarch
pinch of salt
1 cup sugar + 1/2 sugar sugar
1 1/2 cup water
2 tablespoon Earth Balance non-dairy Natural Buttery Spread
3 egg yolks
4 egg whites
1/4 teaspoon cream of tartar
Directions:
Make dough and chill. Preheat oven to 425 degrees.
Meanwhile, take a 9 x 9−inch pan and cover the bottom with parchment paper and overlap on all edges (this will make taking the bars out the pan easy). Take the dough out of the fridge and press it into the bottom of the foil lined pan till it covers the bottom. Bake 20 minutes till lightly golden.
Turn oven to 400 degrees.
Zest the lemon peel and squeeze the lemon juice, reserve for later. In a 2 QT. saucepan, mix cornstarch, pinch of salt, and 1 cup sugar; stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat.
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img code photo …
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In a small bowl, whisk egg yolks, and stir in small amount of the hot cornstarch mixture until blended; slowly pour egg-yolk mixture back into the hot cornstarch mixture in the saucepan, stirring rapidly to prevent curdling (no scrambled eggs!). Place saucepan over low heat and cook, stirring constantly, about 4 minutes, until thick. Remove from heat and stir in butter, lemon juice and peel. Pour into cooled pie crust.
In a small bowl, with mixer at high speed, beat egg whites, cream of tartar and a pinch of salt until soft peaks form when beaters are lifted. Gradually sprinkle in remaining 1/2 cup sugar, 2 tablespoons at a time, beating until sugar has completely dissolved and the egg whites standin stiff peaks when beaters are lifted.
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Spread meringue over filling to the edge of the crust (meringue shrinks when cooked). Swirl the meringue with the back of a spoon to make an attractive top. Bake 10 minutes, until meringue is golden. When pie is cool, place in freezer. When ready to serve, take the foil out of the pan and cut into bars.
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—– Best Pie Crust in The World (pareve)
I usually make a few batches at a time and freeze them. They freeze great!
Servings: 1 pie crust
Ingredients:
1 1/4 cups flour
1/4 teaspoon salt
6 tablespoons Earth Balance non-dairy Shortening (comes in sticks)
3–5 tablespoons ice water
Process the flour, salt, and shortening in a blender or with a pastry blender. Sprinkle in ice water until a ball is formed. Refrigerate for 30 minutes or overnight.
This article originally appeared on koshereye.com.
Alison Barnett is a graduate of the Institute of Culinary Education (ICE) in New York City, works full time for Synagogue Services at the Orthodox Union and is an intern at Solo Restaurant at night. As one of the only observant Jews in the ICE non-kosher culinary program, she wants to demonstrate that an observant Jew can do what he or she is passionate about within the realms of Jewish law. Visit her blog alibabka.com to get a taste.
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Steven F. Udvar-Hazy Center: South hangar panorama, including Vought OS2U-3 Kingfisher seaplane & B-29 Enola Gay, among others
Image by Chris Devers
Quoting Smithsonian National Air and Space Museum | Vought OS2U-3 Kingfisher:
The Kingfisher was the U.S. Navy’s primary ship-based, scout and observation aircraft during World War II. Revolutionary spot welding techniques gave it a smooth, non-buckling fuselage structure. Deflector plate flaps that hung from the wing’s trailing edge and spoiler-augmented ailerons functioned like extra flaps to allow slower landing speeds. Most OS2Us operated in the Pacific, where they rescued many downed airmen, including World War I ace Eddie Rickenbacker and the crew of his B-17 Flying Fortress.
In March 1942, this airplane was assigned to the battleship USS Indiana. It later underwent a six-month overhaul in California, returned to Pearl Harbor, and rejoined the Indiana in March 1944. Lt. j.g. Rollin M. Batten Jr. was awarded the Navy Cross for making a daring rescue in this airplane under heavy enemy fire on July 4, 1944.
Transferred from the United States Navy.
Manufacturer:
Vought-Sikorsky Aircraft Division
Date:
1937
Country of Origin:
United States of America
Dimensions:
Overall: 15ft 1 1/8in. x 33ft 9 1/2in., 4122.6lb., 36ft 1 1/16in. (460 x 1030cm, 1870kg, 1100cm)
Materials:
Wings covered with fabric aft of the main spar
Physical Description:
Two-seat monoplane, deflector plate flaps hung from the trailing edge of the wing, ailerons drooped at low airspeeds to function like extra flaps, spoilers.
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Quoting Smithsonian National Air and Space Museum | Boeing B-29 Superfortress "Enola Gay":
Boeing’s B-29 Superfortress was the most sophisticated propeller-driven bomber of World War II and the first bomber to house its crew in pressurized compartments. Although designed to fight in the European theater, the B-29 found its niche on the other side of the globe. In the Pacific, B-29s delivered a variety of aerial weapons: conventional bombs, incendiary bombs, mines, and two nuclear weapons.
On August 6, 1945, this Martin-built B-29-45-MO dropped the first atomic weapon used in combat on Hiroshima, Japan. Three days later, Bockscar (on display at the U.S. Air Force Museum near Dayton, Ohio) dropped a second atomic bomb on Nagasaki, Japan. Enola Gay flew as the advance weather reconnaissance aircraft that day. A third B-29, The Great Artiste, flew as an observation aircraft on both missions.
Transferred from the United States Air Force.
Manufacturer:
Boeing Aircraft Co.
Martin Co., Omaha, Nebr.
Date:
1945
Country of Origin:
United States of America
Dimensions:
Overall: 900 x 3020cm, 32580kg, 4300cm (29ft 6 5/16in. x 99ft 1in., 71825.9lb., 141ft 15/16in.)
Materials:
Polished overall aluminum finish
Physical Description:
Four-engine heavy bomber with semi-monoqoque fuselage and high-aspect ratio wings. Polished aluminum finish overall, standard late-World War II Army Air Forces insignia on wings and aft fuselage and serial number on vertical fin; 509th Composite Group markings painted in black; "Enola Gay" in black, block letters on lower left nose.
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