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Wednesday, March 16, 2011

Sand Bag Art

Muhammad Ali sculpture from Sand bags
Teardrop-shaped speed bags suspended in midair that, from just one vantage point, align themselves to reveal an image of Ali’s face.
To see more about this art
Quote by~Danny kaye
Life is a great big canvas, and you should throw all the paint on it you can.

Home is ten times more likely to have a fire than be burglarized.
Whale oil was used in automobile transmissions as late as 1973.
Country of Brazil is named after the brazil nut.
Ears of corn always have an even number of rows of kernels.
Glue on Israeli stamps is certified kosher.

Diy How to make a fly trap

Eggplant Lasagna
1 large green bell pepper
1 large red bell pepper
4 tablespoon(s) extra-virgin olive oil
3/4 teaspoon(s) dried thyme
3/4 teaspoon(s) oregano leaves
Freshly ground pepper
3 medium (1 pound each) eggplants, cut lengthwise into 1/3-inch-thick slices
1 medium onion, chopped
5 clove(s) garlic, chopped, divided
5 cup(s) (about 36 ounces) store-bought marinara sauce
16 ounce(s) skim ricotta
1 1/3 ounce(s) grated Parmigiano-Reggiano
1/4 cup(s) chopped fresh parsley leaves
8 ounce(s) part-skim mozzarella, shredded
Heat broiler. Roast peppers on a Baking sheet, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside.
Meanwhile, reduce oven heat to 350 degrees F. In a small bowl, combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture and place in single layers on 3 baking sheets.Bake in batches if necessary, until lightly browned and cooked through, 20 to 25 minutes per batch.
In a medium nonstick skillet over medium heat, cook onion and 4 garlic cloves with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
Meanwhile, in a medium bowl, mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Dollop one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Drizzle with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, 40 to 45 minutes.
from Country Living
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Have a blessed day & Be a blessing to others.
Thank you for coming to see me come back please.

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