Geroge Bernard Shaw Spinning Shed At first glance this is just a simple box with a door and three windows; two of which are fixed. It has a sloping roof to shed rain and snow build up but there is a little secret hidden below. Literally. The hut is built atop a large Lazy Susan. read more here http://honestarchitecture.blogspot.com/2010/05/george-bernard-shaw-and-marvelous.html
"If you want to be happy for a year, plant a garden; If you want to be happy for life, plant a tree."
Forensic scientists can determine a person's sex, age, and race by examining a single strand of hair.
Cellophane is not made of plastic. It is made from a plant fiber, cellulose, which has been shredded and aged.
Goldfish lose their color if they are kept in dim light or are placed in a body of running water, such as a stream.
Rice is the chief food for half the people of the world.
Liquid TIDE laundry detergent glows under a blacklight.
5 brilliant uses for binder clips
Peach and Spice Tea Muffins
about 18 muffins
1 heaping tablespoon loose leaf tea
1 cup milk
1 cup chopped dried peaches
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons loose leaf tea, crushed fine in a processor or with a mortar and pestle (optional)
1/2 cup oil
1 cup brown sugar
1 teaspoon vanilla
Zest from 1/2 lemon Heat the oven to 400°F. Prepare two muffin pans with liners or just set out 18 souffle cups like we did. Boil a kettle of water. Pour 1/4 cup of boiling water over the tea leaves in a small saucepan. Let them steep for three minutes, then add the milk and simmer for about 10 minutes. Pour more boiling water over the dried peaches and let them soften while the tea is steeping. Meanwhile, mix the dry ingredients, including the crushed tea leaves. In a separate bowl beat the oil, brown sugar, egg, vanilla and lemon zest. Take the tea milk off the heat and strain. Mix the milk in with the other wet ingredients. Then drain off all the water from the peaches; they should be very soft and spongy. Mix them into the wet ingredients. Pour the wet ingredients into the dry and fold together just until combined. Using a big tablespoon (the utensil, not the measuring spoon) drop heaping spoonfuls into the muffin cups. Bake at 400°F for 15 minutes then lower the heat to 325°F and bake for another 10-15 minutes. Let cool on a rack for at least 15 minutes before eating.
Links to Crafts & Tutorials
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